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By (user no longer on site)
over a year ago
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"haha.... thats made my day.... I love your question !
so glad to have been of assistance  "
haha,,,, I'm such a Nerdylocks I even googled "Ask A Scientist" for the right answer.....   |
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By *b430Man
over a year ago
Tayside |
From Wiki-Answers -
"Scientifically speaking, the shiny side is better to be towards your food when cooking--the reflective surface makes for slightly faster cooking. The dull side should be towards the food when freezing--the shiny side outwards will keep any heat that would enter at bay better.
These make very small differences, however, and your food will probably come out approximately the same either way." |
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By *waymanMan
over a year ago
newcastle |
"From Wiki-Answers -
"Scientifically speaking, the shiny side is better to be towards your food when cooking--the reflective surface makes for slightly faster cooking. The dull side should be towards the food when freezing--the shiny side outwards will keep any heat that would enter at bay better.
These make very small differences, however, and your food will probably come out approximately the same either way.""
I'd love to see the experimental data for that one - the difference between the two sides is just an accident of the production process. |
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By *b430Man
over a year ago
Tayside |
"From Wiki-Answers -
"Scientifically speaking, the shiny side is better to be towards your food when cooking--the reflective surface makes for slightly faster cooking. The dull side should be towards the food when freezing--the shiny side outwards will keep any heat that would enter at bay better.
These make very small differences, however, and your food will probably come out approximately the same either way."
I'd love to see the experimental data for that one - the difference between the two sides is just an accident of the production process."
I wasn't saying how the two different sides come about though, I actually know why that is i.e. the rollers can't roll a single sheet thin enough so it is doubled up, rolled together then separated which produces a dull side where the 2 sides were touching each other going through the rollers.
Shiny surfaces do reflect better than dull surfaces though. |
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By (user no longer on site)
over a year ago
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"From Wiki-Answers -
"Scientifically speaking, the shiny side is better to be towards your food when cooking--the reflective surface makes for slightly faster cooking. The dull side should be towards the food when freezing--the shiny side outwards will keep any heat that would enter at bay better.
These make very small differences, however, and your food will probably come out approximately the same either way."
I'd love to see the experimental data for that one - the difference between the two sides is just an accident of the production process."
 |
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By (user no longer on site)
over a year ago
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This is not From Wiki !!!! haha.....
The fact that one side of aluminium foil is shiny is an artifact of the production process.
Aluminium foil is produced by passing ingots (bars) of aluminium through metal rollers. Successive passes through the rollers with the rollers being brought closer to each other makes thinner and thinner sheets.
However, to make the aluminium foil used in the kitchen, the foil gets so thin, the rollers so close to each other, that passing it through the rollers can cause tearing (the foil can sometimes stick to the rollers or it may crimp up or buckle and so on). To avoid this, two layers of foil are passed through the rollers. The double thickness prevents all the issues that cause tearing to happen while still getting to press the foil into a desired thickness for each sheet.
Since the rollers are very smooth and hard, the side of the foil that is facing the rollers gets smooth and shiny. The side that is facing another foil (the middle area) gets a matte finish.
There is actually little difference to the matte and shiny finish. Without instruments, the difference heat reflection or heat containment of the shiny side would not be observed....
Oh I love Forums......
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By (user no longer on site)
over a year ago
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"This is not From Wiki !!!! haha.....
The fact that one side of aluminium foil is shiny is an artifact of the production process.
Aluminium foil is produced by passing ingots (bars) of aluminium through metal rollers. Successive passes through the rollers with the rollers being brought closer to each other makes thinner and thinner sheets.
However, to make the aluminium foil used in the kitchen, the foil gets so thin, the rollers so close to each other, that passing it through the rollers can cause tearing (the foil can sometimes stick to the rollers or it may crimp up or buckle and so on). To avoid this, two layers of foil are passed through the rollers. The double thickness prevents all the issues that cause tearing to happen while still getting to press the foil into a desired thickness for each sheet.
Since the rollers are very smooth and hard, the side of the foil that is facing the rollers gets smooth and shiny. The side that is facing another foil (the middle area) gets a matte finish.
There is actually little difference to the matte and shiny finish. Without instruments, the difference heat reflection or heat containment of the shiny side would not be observed....
Oh I love Forums......
"
You watch 2how its made" on discovery like me dont ya xx |
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By *b430Man
over a year ago
Tayside |
"This is not From Wiki !!!! haha.....
The fact that one side of aluminium foil is shiny is an artifact of the production process.
Aluminium foil is produced by passing ingots (bars) of aluminium through metal rollers. Successive passes through the rollers with the rollers being brought closer to each other makes thinner and thinner sheets.
However, to make the aluminium foil used in the kitchen, the foil gets so thin, the rollers so close to each other, that passing it through the rollers can cause tearing (the foil can sometimes stick to the rollers or it may crimp up or buckle and so on). To avoid this, two layers of foil are passed through the rollers. The double thickness prevents all the issues that cause tearing to happen while still getting to press the foil into a desired thickness for each sheet.
Since the rollers are very smooth and hard, the side of the foil that is facing the rollers gets smooth and shiny. The side that is facing another foil (the middle area) gets a matte finish.
There is actually little difference to the matte and shiny finish. Without instruments, the difference heat reflection or heat containment of the shiny side would not be observed....
Oh I love Forums......
"
Just what I said above, albeit in a condensed version though. |
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By (user no longer on site)
over a year ago
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I seldom use kitchen foil to cook, except to wrap things up for the oven, such as garlic bread.
Rightly or wrongly, I would put the bread on the dull side instead of the shiny side.
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By (user no longer on site)
over a year ago
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"Oh I love Forums......
Just what I said above, albeit in a condensed version though."
Indeed you did.!,
So it would seem we have found ourselves embroiled in forum accord here,,,,……
yikes,,,, this just won’t do!!!!……..
I demand a recount !!!!!!
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