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Foil in the oven

Products baked in foil have a completely different taste than baked without a protective coating. The secret is that the recipes for foil dishes in the oven give the same final effect as those cooked in a real wood-fired oven.You can pack everything in a metal sheet: fish, meat, evils, poultry, vegetables, especially potatoes, seafood, casseroles, in particular, sprinkled with hard cheese. In pots, you need to cover your neck and fix it like a sack on a can of sour cream. What is the use of baking in foil? - Uniform heat treatment from the surface to the insides. Trouble can be avoided when the top is almost burnt, although the core is still raw. - A foil sheet is replaced with parchment paper for dough products: rolls, baked goods with a juicy filling, which flows out and burns. It is necessary to line the bottom of the tray from below. - To preserve the nutrients and aroma of baked food. - Use less sunflower oil or fat and do not dry out - all ingredients are steamed and stewed in their own juice, which gives more utility. - Control the color of the crust. Bring the packed ingredients to the desired condition, then unfold them and hold them a little more so that the surface browns to the desired degree.