Alu folija

Pozdravljeni,

prosim, kako moramo v pečici prekriti jed z alu folijo-naj bo svetleča stran obrnjena proti jedi ali obratno? Vem, da je to pomembno, pa trenutno o tem ne najdem podatka na netu....hvala za pomoč in lep vikend vsem!

28. sep 2013 13:09

A to je pomembno? Prvič slišim. Jaz jo ponavadi pokrijem tako, da je svetleča oz. bolj svetleča stran na zunanji strani, ampak mislim da to nima čisto nobene vloge.

28. sep 2013 13:15

Jaz tudi prvič slišim, da je to pomembno. Nikoli ne gledam katera stran je zgora oz. spodaj. Res pa je, da zavijem oz. pokrijem tako, kot folijo odvijem, torej, svetleča stran zunaj.

Pozdravček!

28. sep 2013 13:31

Nekajkrat sem to že zasledila- v kuharskih oddajah-pa se zdaj ne spomnim, kaj so rekli.

28. sep 2013 14:33

Jaz pa vedno zavijem tako, da je svetleča stran na hrani, nesvetleča pa zunaj. Zakaj tako, ne vem, mogoče se mi zdi, da se na svetleči strani hrana manj prijemlje. Ampak verjetno je prav vseeno.

28. sep 2013 14:51

V navodilu za pečice Candy - Hoover piše: "Pozor: Folijo obrnite s svetlečo stranjo proti kolaču. Če ne, se toplota odbija od svetleče strani in ne prodre v živilo."

Do sedaj sem delala ravno obratno.

28. sep 2013 16:47

Minka2, hvala,natanko to informacijo sem potrebovala. Tudi kuharji v svojih oddajah govorijo o tem...

28. sep 2013 17:31

Pa sem spet nekaj novega izvedela. Čeprav se mi je do sedaj še vse speklo, ne glede na to, kako sem dala folijo, bom pa poskusila prihodnjič, mogoče bo pa hitreje

1. okt 2013 10:15

Ste mogoče v naših trgovinah že opazili v prodaji folijo ki ima na spodnji strani pek papir? Mene zelo moti spodja stran folije ko zvameš iz pečice zgleda tako kot če bi oksidirala.Zato vedno dam najprej pek papir in če je potrebno pokrijem še z folijo.Sem pa že zasledila na tujih oddajah kulinarike da to kombonirano folijo uporabljajo.

L.P.

1. okt 2013 13:10

jao, da je proizvajalec pecic referenca za folijo,

pa ko bi vsaj bilo pravilno -

Properties[edit]

Microscopic close-up of aluminium foil on the back of an intumescent rubber strip.

Aluminium foils thicker than 25 µm (1.0 mil) are impermeable to oxygen and water. Foils thinner than this become slightly permeable due to minute pinholes caused by the production process.

Aluminium foil has a shiny side and a matte side. The shiny side is produced when the aluminium is rolled during the final pass. It is difficult to produce rollers with a gap fine enough to cope with the foil gauge, therefore, for the final pass, two sheets are rolled at the same time, doubling the thickness of the gauge at entry to the rollers. When the sheets are later separated, the inside surface is dull, and the outside surface is shiny. This difference in the finish has led to the perception that favouring a side has an effect when cooking. While many believe that the different properties keep heat out when wrapped with the shiny finish facing out, and keep heat in with the shiny finish facing inwards, the actual difference is imperceptible without instrumentation.[9] The reflectivity of bright aluminium foil is 88% while dull embossed foil is about 80%.[6]

http://en.wikipedia.org/wiki/Aluminium_foil

kar v praksi pomeni da je cisto vseeno kako jo obrnes.

1. okt 2013 13:31

Martha Stewart ima "papirnato" folijo v svoji kolekciji.

http://www.amazon.com/Martha-Wrap-Foil-Parchment-1/

http://www.lakeland.co.uk/14696/Parchment-Lined-Foil

http://bakingbites.com/2012/02/reynolds-wrap-nonstic

K rebeccinemu pisanju pa še tale citat z neta:

Foil: Shiny side up or down?

According to Reynolds Consumer Products, during manufacturing, two layers of aluminum foil are passed through the rolling mill at the same time. The side that comes in contact with the rollers becomes shiny, and the other side emerges with a duller finish. But is there a difference in how the surfaces reflect heat that affects cooking?

Even in the test kitchen, some test cooks prefer cooking with the shiny side up, others the opposite. To settle the issue once and for all, we baked stuffed manicotti covered with foil shiny side up and shiny side down. A probe thermometer inserted in the center revealed that both casseroles reached the same temperature (within a couple of degrees) in the same amount of time. To test browning, we oven-baked bacon on foil-lined baking sheets. Shiny side and dull side produced crisp, golden-brown bacon within a few seconds of each other.

THE BOTTOM LINE: The shiny and dull sides of aluminum foil insulate and conduct heat at the same rate.