In the arsenal of the hostess, often using the oven, there is always foil and parchment. Their use greatly simplifies the care of the oven and allows you to quickly clean the pans and bakeware. Baked meat and fish, vegetables, homemade cakes - all this requires certain processing conditions.
The most interesting about foil and parchment paper
Food foil may have different densities. In some of its varieties, one side has a special coating that does not allow food to stick. This foil is convenient to use for dishes in the recipe which includes cheese or to get the perfect crust. The main thing is not to confuse: the coating is on the matte side. Even in the absence of coating, sticking of products can be avoided. To do this, just grease the inside of the foil with oil.
As for baking paper, it is not necessary to lubricate it with oil. Products do not stick to high-quality parchment in principle. The exception may be a very sticky and batter. In this case, the paper should be sprinkled with a small amount of flour.
What and when to give preference
It is always worth remembering that parchment is not used for cooking at temperatures above 210 C. Do not use parchment even where you need to wrap products, almost repeating their shape. Potatoes or beets in foil will be softer and juicy.
For meat and poultry is better to use thick foil. They need to be wrapped after processing with spices and seasonings or aging in the marinade so that small openings remain for access of air. Approximately half an hour before the end of cooking, the foil is unfolded so that the meat or poultry will turn red.
For steam fish with vegetables it is better to choose parchment, spreading it in pockets portionwise. If you want to get reddened fish, use foil.
For baking, mainly parchment is used, covering the bottom of the mold with it and lubricating the sides separately. The exception will be brownie. Dense foil can also be used instead of the form to get curly baking.