What side should aluminium foil be used when baking?!
Answers: Shiney side up or the matted side up ?
From:
http://www.straightdope.com/classics/a5_...
"Mineral oil is used as a lubricant during the rolling process, some trace of which may remain on the finished foil--but it's not dangerous. The shiny side is shiny because of the way foil is made. During the last pass through the rolling mill, a double thickness of foil is run between the rollers. The side of each sheet that comes in contact with the polished steel rollers comes out shiny. The other side has a matte finish.
The official word from the Reynolds aluminum people is as follows: "It makes little difference which side of the Reynolds Wrap aluminum foil you use--both sides do the same fine job of cooking, freezing, and storing food. There is a slight difference in the reflectivity of the two sides, but it is so slight that laboratory instruments are required to measure it."
I use shiny side up. more reflection
whatever side you want to
either
Actually, it doesn't matter too much. However, If you are cooking something like chicken tenders/nuggets or french fries, etc. then you should crinkle it up a little bit. The food sticks to it less. I love this technique.
i was always taught shiny side down. you want the dull side facing up. it is suppose to retain heat better.
actually u can use any sides n it dosnt matter. but i usually use the shiny side.