Whether we are going to bake cookies, cook meat or vegetables in the oven, we always think that take: paper or foil. And then take the fact that the hand was caught.
Several basic tips
What is less food, foil or paper sticks?
It is assumed that food should not adhere to the parchment. If sticks, then the problem is in the improper quality of parchment itself.
But the foil happens different types: with non-taxable coating for dishes, which need a crust or dishes with cheese, and dense foil. The latter can be sprinkled or lubricated with oil, and then nothing will stick nothing to it.
Some hostesses also put on a foil under a piece of meat or fish thin layer of onions or potatoes.
Is there any need to smear oil baking paper?
It depends on the specific recipe, but in most cases, if you use the parchment, lubricate the baking sheet with oil or sprinkle flour. Only if the dough is very sticky, the paper can be slightly filled with flour.
If in the recipe you see the item: "Lubricate the baking sheet", know that this step is needed only for those who do not use paper for baking at all.
Is it important to put foil?
It depends on the type of foil: if you cook on a conventional thick foil, you can use any side. If you use foil with non-taxable coating, then matte.
Why do we generally cover the rustling of foil or paper?
Both materials are made so that dishes are not adhered and did not burn, and wash the baking sheet after cooking it would be easier. Also, thanks to foil and parchment, you can reduce the amount of oil in dishes.
Vegetables in the oven: foil and parchment
Parchment paper can be used at temperatures up to 210 degrees. If you bake vegetables at higher temperatures, it is better to use foil. In any case, lubricate the sheet with olive oil so that the vegetables are tastier.
Those who love soft baked vegetables (potatoes or beets), turn them into foil. And lovers of the crispy crust do not.
Tip: To ensure that baked potatoes are not dry, wrap it in foil, put on baking paper and add several ice cubes on the baking panel. As ice cooks, it will slowly melt, giving an additional moisture potato.
Baked chicken or turkey in the oven: fat foil
There are two ways to prepare chicken or turkey in the oven:
If you want to speed up the cooking time, the bird needs to be wrapped in foil so that it does not drive. Little foil on a baking sheet, put the bird, smear it with oil, and add the seasonings, and then wrap the turkey into an additional layer of foil, leaving a small hole for air on each side. For half an hour before the poultry is ready, expand foil so that the chicken bore and twisted.
If you cook a bird for a long time, at a lower temperature, about 170 degrees. Located on the baking sheet of the foil sheet, add seasonings and spices to the bird, and then cover it with a foil from above, as an awning, and bake so for the first hour. Then remove the foil and continue to bake the bird until it becomes a roasted with a golden-ruddy crust. Parchment for these purposes is not suitable only because you can not wrap anything.
Tip: add all seasonings at the stage when the bird already lies on the antih. Otherwise, they crumble until you shift it.
If you want to cook steam fish, salmon or salmon, it is recommended to put in a special paper pocket from parchment, adding vegetables, seasonings and some lemon juice. Parchment will keep moisture and aromas, so fish will be tender and juicy.
If you want the fish to be twisted, choose a foil that can withstand a high temperature.
Cookies: Parchment
If you cook cookies on baking paper, it will be absorbed evenly and will not break and crack. Foil can also be used, but the cookie will spread a little, can dry and it will be exactly darker.
Tip: To avoid extra cleaning, place the sand dough ball between the two parchment sheets, supper a little flour, and then roll the dough.
Browni: Foil
Just foil takes better any form. When Brauni is ready, you can pull the edges of the foil, remove the finished baking from the mold and cut into perfect pieces.
Pie: baking paper
It is very difficult to lay out the bottom of the big round shape of the foil, because any irregularities will affect the cake form. Parchment DNO is also not so simple, so the experienced cooks are cut in advance the desired shape of the paper, and the sides are lubricated separately.