In recent years, many families are not satisfied with the traditional frying and frying, and have purchased ovens to make grilled fish, grilled chicken wings, pastries, etc. When using the oven, the most indispensable thing is "tinfoil". It can be spread on the baking sheet to prevent meat juices from overflowing and reduce the burden of cleaning. It can also wrap the food to double the heat and distribute the heat evenly to the surface.
In fact, the so-called "tinfoil" we use now is mostly made of aluminum foil. The original tin foil was actually made of tin. But the melting point of tin is only 231.89°C, and most ovens now can reach more than 250°C. The melting point of aluminum foil is above 660°C, so it can be used for grilling or baking, and the cost of aluminum is lower, so it has completely replaced tin foil.
Aluminum foil cannot be heated in a microwave oven. Although it is as soft as paper, it is still metal at heart. Microwaves cannot penetrate metal, and food will not be heated; in addition, metal will reflect microwaves, damage microwave tubes, generate sparks, and even cause fires and explosions. The oven is heated by thermal radiation from the heating tube. It is a traditional heating method and is suitable for using aluminum foil. Aluminum foil can also be used in a microwave oven with a grill function, but it must be in grill mode and must not be heated in the microwave.
When using aluminum foil, many people still have a question: Should we use matte or glossy bread? During the production process, because aluminum foil paper is very thin, in order to prevent it from breaking, manufacturers generally use two layers to suppress it at the same time. When two layers of aluminum foil come into contact with each other, friction will occur, resulting in a matte surface; while the other side will be in direct contact with a smooth machine, resulting in a glossy surface. There is not much difference in the time it takes to heat food on both sides. The reflectivity of the matte surface is 80% and the reflectivity of the glossy surface is 88%. Both sides can be used. However, it is recommended to use matte surfaces for direct contact with food, because glossy surfaces are more likely to stick to food.
