Aluminum Foil: Do you cook with the shiny side in or out?
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- เผยแพร่เมื่อ 6 ก.ย. 2018
- Lots of people ask whether you should put the shiny or dull side of the foil facing your food. This video puts it to the test two different ways to settle the argument on which side of the foil should touch your food.
Many pitmasters claim that the shiny side of the aluminum foil should face in to reflect the heat towards the meat. Harry Soo, T-Roy Cooks, and even Aaron Franklin wrote about it in his book A Meat Smoking Manifesto. I couldn't find a place that really tested the theory, so I had to do my own detective work. - แนวปฏิบัติและการใช้ชีวิต
Disagree with my methods? Did I miss something? Want to say I told you so? Put your comments below.
no what u said is wrong the shiny side will reflect the energy that comes from outside if it's towards outside and if u put it towards inside it will work a little bit like the green house gases
Why you take time to show us then? Why you care?
@@ahmedhani555 it literally has no effect bro.
@@colonelreb1014 i think u need to study more physics and chemistry bro
@@ahmedhani555 it's aluminum foil you moron. Reflective light has no effect on a heat based convection warming system. Maybe if you cooked it by the Sun but it's in a God Damn Oven. Light and the reflection of light has absolutely no effect on this scenario
The shiny/dull isn't even intentional. It is simply due to a manufacturing process called milling. The ‘shiny’ side is the side milled without being in contact with another sheet of metal.
An important thing to remember is that the shiny-dull side phenomenon is not due to a coating on one side or something like that. The last step in thinning aluminum foil would rip the foil normally because it's too fragile, so all aluminum foil factories perform this last step with two rolls at the same time. The result is that the two of the sides, the ones facing out towards the rollers, have a shiny finish. The sides facing inwards towards the other aluminum sheet end up with a dull finish
I was about to say the same thing. The shiny shine is just an unplanned quirk of the manufacturing process.
Thanks for helping us answering the age old question!
The dull side is so that the food does not stick to the foil
thanks. thats all i needed to kno..meaning which side my food wont stick to
I dare you to see how much of it wipes on to your fingers and ask yourself how much of it do you want leaching into your food.
Hmm, I think otherwise. Shiny surfaces usually contain less amount of ridges which makes them less sticky.
Personally this... This doesn't make sense to me.
That comment saved a lot of people time
Q:I just wanted to know if it is better or healthier to cook on the shiny or dull side when linning a pan?
Like burgers.
Great job on the video I enjoyed it. I recently started putting the shiny side in but honestly, I cant tell a difference. Now we have some science behind it lol. Hey I subscribed and look forward to watching more of your videos. I'm a fellow TH-camr who makes cooking videos.
Even the foil making company's say it doesn't matter. It's part of the manufacturing process. There is a lot of superstition in BBQ, so I don't fault anyone for doing it either way. Thanks for watching. I'll check out your channel!
Great video Ryan. I think your testing and results were spot on.
Thanks, Dave. Some of your testing videos inspired me to think a little deeper about why we do things.
LMAO!!! I love it bro!! i dont even pay attention to which way i wrap. lol. good video!!
I don't either, but I've seen a lot of people asking this question in the Facebook groups and wanted to test it.
Great experiment but while baking shiny side in and freezing shiny side out bcz shiny losses heat more quicker than dull side I think
I thought the same thing, then I watched Harry Soo's video where he said shiny side in because of the infrared rays, they bounce off the shiny side and cook faster? In my mind that the kind of made sense. But I don't know enough about the thermodynamics of cooking and how shiny or dull tin foil will effect the "infrared rays" lol. I just grab the tin foil and use whatever side without looking, seems to work fine for me!
That's a good plan! The heat from the sun is infrared, which is why I did the last test. I wanted to answer that question too.
Harry is right. HERE IS WHAT THIS EXPERIMENT MISSED...The issue with the shiny side versus the dull side has to do with INFRARED LIGHT, which isn't much of an issue when you WRAP something in foil...no light can get to it, the only heat that can get to it is THERMAL CONDUCTIVE OR CONVECTIVE heat...that is not the same thing as ELECTROMAGNETIC RADIATION (light).
The time to pay attention to which side is in or out occurs when the heat source is infrared, such as glowing charcoal or an electric heating element that is visible to the foil surface. If light can be redirected by it, infrared heat can be redirected by it and it can FOCUS light on something in the cook area...or away from it.
whatever is in that light path could get cooked less evenly if it isn't subject to a more dominant source of THERMAL heat, such as he used in the experiment. This experiment blocked the lightpath in all cases...and his convective and conductive heat sources are directly below the food and are hotter than the available infrared radiation from the coals.
For reference, the primary reason I found this video was because I was hoping to find something to explain to someone why his gravy tends to burn when he lines the bottom of an OPEN TOP pan with the shiny side up and not with the dull side up. He learned that from experience and wanted to know the science behind it.
I haven't found a video that has performed a test with an open pan and a broiler with a heat source that is visible to the food, liquid, or thermocouple. The heat source needs to be capable of shedding it's light onto the food and the placement must insure that it isn't dominated and overwhelmed by rising thermal convection and conductivity from below. Charcoal that is placed indirectly from the food can very well shed INFRARED light heat onto food that isn't in the path of most of its thermal convection. A broiler has similar characteristics.
A parabolic reflector has a polished finish because it reflects light better than a dull finish, right?
Shiny Aluminium is the choice material for reflecting and focusing light, including for infrared radiant heaters. Infrared heating has the ability to transfer heat to a person or object without heating the surrounding air because it is very high intensity LIGHT that is invisible to humans...if light isn't able to reach the person or object from the source, the infrared heat cannot reach the person or object. If you have ever stood in front of a radiant heater and had someone walk in front and block the light you know that the heat is INSTANTLY gone and INSTANTLY returns as soon as their shadow has passed. It doesn't heat the surrounding air, it only heats the surface of whatever it shines upon. The same thing can happen to food, one thing might be in the shadow of another, one thing might be in the direct path of the IR, another might get a reflection from shiny foil.
9 out of 10 times you won't notice a difference because most of the time you wrap and cook with a thermal conductive or convective heat source that is stronger than the IR...it's that 1 out of 10 times when you find yourself wondering...WHAT WENT WRONG???...and the foil and radiation of lightwaves might be the culprit.
I thought this was a tutorial about how to make a conspiracy foil hat. BUMMER!!!
Sorry about that! Foil hats are all the rage these days. Also, don't use white Elmer's glue. It never dries on foil. Super glue is much better!
@@GrillTopExperience lol great tip!
I’m pretty sure with tin foil (or aluminum, though tin works better and copper is even better than that plus it will amplify your pineal gland) it is shiny side out? The problem is, if you are searching for protection from your phone, since you are generally looking right at it, they won’t protect you from your phone so get some orgone for your phone! It will work whether it’s directly on your phone or attached to your case. Hope this helps!
Lol..even though my comments are two years late..😂
@@TheKatarinaGiselle: If you're serious (outfits like Consumer Reports say the jury is still out on whether massive phone use with the phone close to your head is absolutely safe, based on the science, thus far) -- the recommendation is to use a headset and keep the phone several feet away from your head, to be on the safe side.
Given how much a gigantic number of people are constantly on their cell phone, the effect can't be large, but after several decades, it could matter.
OTOH, we KNOW that things like diet and exercise matter a LOT over time, and look, for example, at how the typical American eats and doesn't exercise much -- so the KNOWN effect of that is likely 1000x or so as bad, and except for taking lots of pills (with side effects and high costs) to try to counteract the effects of things like terrible diets, food charts emphasizing carbs (which is horrible advice re diabetes risk), etc., little is done.
Logic and humans very often have an unproductive relationship.
The dull side is more coarse, and shuld have more surface area. If you are worried abour diffundation of aluminium in your food, the shiny side could perform better in that regard.
I tried searching for diffundate and only found it in some medical journals. Does it mean to break down or release?
@@GrillTopExperience I am very sorry, I am no native speaker so my english is bad, and sometimes wrong. I think diffuse is the correct word. When you use acidic food with aluminium, it dissolves it, and so you ingest some small amount of aluminium. Some people worry, that this might be harmfull. I reasoned, that a higher surface area should provide more attack surface, for the (acidic) food to attack, or dissolve the aluminium. But it was just a thought.
I think the full side grips the pan better.
I thought the point of shiny n dull was to prevent metal poisoning not cooking time.
The theory being dull side prevents poisoning. Or slow cook so metal doesn’t melt.
Fantastic. Thanks for the video. Both for the work, AND for a simple illustration of how science and logic is of value (in our modern world, replete with flat earthers, etc. despite how much of what we consume and rely on in the first world is based on a LOT of science).
Also, bonus points for the thoughtfulness of doing another experiment just in case potatoes are (unlikely as that seems) not a valid test food due to some outlier.
If I had ONE wish for the world in coming generations, it would be that SOMEHOW, science and logic ends up ruling, and quashing all the emotional nonsense that FAR too many folks use to decide on what is "true". If humanity wants to prosper against issues like AGW, intelligent and science based policy is going to be CRITICAL to both maintain a decent quality of life and deal with such issues effectively, given resource limitations and growing populations.
Thanks! There is a lot of bad science on TH-cam. You've got to be careful what you watch. Comments are part of the peer review process.
Before watching or reading comments I will give my (preference?) and reasoning behind...Since we always wrapped the left-over with shiny side out, it just seems that's the side thats supposed to touch the food...always, the inside.The dull.Same way its rolled up. Shiny outside for show? Dull inside. Sort of like we are expected to shine on the outside. hiding the dull inside😫😌
That'sAwesome!ThankYou!
Great experiment. I liked the video. Love the hat, I'll have to add that chin guard to mine.
And the most important thing? Wrapping in foil is a bad way to cook a potato.
It's true! I usually put mine right on the rack, but needed something easy to wrap. I also read that people recommend that you unwrap potatoes if you toss it in the fridge because it creates a low oxygen environment and encourages botulism.
I just cooked a burger in oven than 20 minutes later flipped burger and added McCain fries. 20 minutes later burger was done as well as fries but burger & fries stuck to shiny side. Definitely will try the dull side up next time too see if I get the same results.
That shows exactly what I have always known...it typically doesn't matter...but eating the experiments does and that's the tastiest part of my experimentation...lol.
You are right on that one. I had a quite a few twice baked potatoes and home fries after this one was done.
I was noticing the weight of your heaviest potato was 211g, or roughly 7.4 ounces. Where I recently lived we had one store that is a small chain store they would always have these gigantic potatoes. I picked out two and tool them home. One weighed in at 18 ounces the other one was 21 ounces. Believe me these are a meal by themselves. Enjoyed the video.
Thanks! Potatoes in the bag are almost always small. The big ones get sold as bakers where I'm at.
How about which side doesn't food stick to?
I haven't tried it scientifically, but the aluminum foil guys say it only matters with their non stick flip.
Yea so the shiny and dull thing has nothing to do with anything other than the process of making foil rolls at the factory
You have to be careful with that aluminum foil box I cut the hell out of my finger. That edge thatr tears the foil off sharp as hell
That is really important information! I've done that once or twice too.
Uh-DUH! LOL
Funny hair and glasses. And the tin foil hat. This was fun. I loved it! As for the foil, I worked in a kitchen and the owner only wanted the shinny side showing. So we'd wrap something and when the costumer opened it, the shinny side was holding the food. He didn't care about the cookery results, it was really for the look. But he was BIG on shinny side, shinny side. He said it all day long. Not really, just felt like that.
Thanks Ivy. Walter had fun with this one. In that situation I would say OK boss, whatever you say boss!
@@GrillTopExperience Hahahaha. That's funny. And true.
I was always told the shiny side flakes and cooks into your food....so I cook on the dull side....lol
I personally prefer and use the foil with the shinny side out. I don't want that shinny stuff touching my food.
So, did they ever tell you on the box? Sometimes instructions are on the product. Maybe some of the cooking channel cooks may know. Good question. I have wondered about this when I cook for my senior citizen neighbor.
The box says: Lift lid. Release foil. Pull up & out. Close lid for storage. Caution sharp cutter edge.
@@GrillTopExperience Hahaha, okay. Didn't know that either.
I always heard food on the dull side
Another eternal discussion i would say :)
On the few occasions i wrapped i use shine side in since i have a notion it sticks less - never did test it though lol
Good job - and hi to Walter
I didn't test the stickiness, but that is an interesting point. Reynolds makes a nonstick foil and they are adamant that it matters which side goes in on that one. It didn't take much to get Walter in front of the camera. The things people will do to get on TH-cam!
@@GrillTopExperience: At the risk of stating the obvious, the non-stick side of such foil is very likely only one side (no need to treat both sides), so naturally in that case, using the non-stick side next to the food would be mandatory to prevent sticking.
It doesn't matter which side, the dull side is non-stick.. That's it.
I read somewhere that you should use the shiny side in or against your food because it does not stick as much as the other side. I would assume this is because it is more polished and has less surface imperfections for food to adhere to. Great job testing the thermodynamics of tin foil though!
Ok but now I just bought some new tin foil that's "non stick" the only difference I seen is that the dull side is in. ? Really dull side is non stick? I say bs.
It really matters not to me, WTH happens. I’ve been cooking for almost 50 years. I just want to say.. YOU. CERTAINLY DID YOUR DUE DILIGENCE !!!
Thanks! Sometimes you just got to know.
Great video! Got to get me one of those hats.
I was at a conference where they had a aluminum foil hat making contest. Two women walked out with ones that looked like the aliens from the movie Predator. Wow!
The dull side yes
It doesn't matter what side you use
"Yall are guessing"....I'm using that at work tomorrow
Nice! It's probably true too.
lmao ikr
Lol I'm surprised that nobody commented about the Drug abuse implications of this situations scenarios and it's most practical ability to heat up and cool down on temperature when cooking opiates/fentanyl on aluminum foil to protect your product from burning up to quickly
You know, I haven't run into that, but it is an interesting data point.
There aren't that many cooks out there and the they're not likely to say anything as well.
Far too busy...
good shit
The only reason why aluminum foil has a shiny side and a dull side has to do with the production process of making aluminum foil. It doesn't really matter much which side you cook with.
Thats true. It only matters if you have the non-stick kind. Thanks for watching.
The dull side leaches into your food. Hello alzheimer's!
Mate all I want to know which side is going to have me picking tinfoil out of my teeth, not what the distance to Mars is.
If your foil is falling apart, you might want to switch brands. The distance to Mars varies, but it's next close approach is in the end of 2022. Starman is well past that. Who knew the Tesla roadster had that kind of range.
Use a piece of bread in a pan cover with foil see if there is a difference
Do I cover the pan or the bread with foil?
Did anyone else looks this up for a different reason
Shinny side out, to keep the aliens from reading and controlling your mind
I included that in the original edit of this video. It's really important to get that straight ;)
😊❤
The thumb nail with the foil hat made me click and watch this video. Otherwise I would have ignored it. I don’t care, shinny side or dull side . My eyes are two bad two notice anyway. Besides, aluminum causes Alzheimer’s and other problems like making people crazy enough to use foil hats.
I have to hand it to you, you worked hard on this video. Enjoyed it.
Thank's Lew. I few people mentioned that link to Alzheimer's as well. I haven't gotten into the research to see the reasoning behind it.
I line food with baking paper , incase foil is bad for you
Mate it’s a yes or no question
i wanna join that facebook group!
There are a few, but "Smoking Meat Low and Slow" is the biggest one I watch. There are lots of good tips in that group.
If you contact the company.
They say it makes no difference. Lol
The FDA says it does not matter
For aluminum exposure or which side cooks faster?
its round shiny and its not shiny. what is it?
Because of that, I came here 🙈😂
Obviously when you want to make a hat the shiny side out.
I've cooked with aluminum foil my entire life and didn't even know there was a dull and shiny side. Lmao
Shiny side touching the food sticks less than the dull side touching. Less oil needed
Alex Jones approved tin foil hat
Lmao at “in/out” being used, as opposed to “up/down.” …..confusing af
It makes no difference.
Wow my whole life i never knew it had two sides lmaoooooooooo. I just raped it up youtube is great thanks
Crazy, right? I always put the same side in because of how it came off the roll.
Fun Fact. Try not to cook with Aluminum Foil. Especially at high temps.= Bad. Cheers.
Hairy sue
Did Harry Soo do this too?
...
You shouldn't use it for cooking
Did anyone else look up this video for different reasons🤔
Shiny to light and dull to run drugs 🤪🤣🤣
That's a new one!
Tell this to Gordan Ramsey!
Well he does have a few more Michelin Stars that me!
Am I the only one who didn't notice that there is a shiny side and a dull side?
The differences are pretty small if you aren't paying close attention, but you don't really need to pay attention either.
i liked the last comment it like to look to itself
dull side for food, shiny for meth ✌️
Not funny. Didn't laugh.
Signs .. Sounds made up!!
Using this as a heroin tutorial
It's a tin foil hat not aluminum
That explains a lot. Thanks for the info.
Did not waste 5 minutes watching the vid, the "shiny" side is smother hence it has less surface area available for the food to be exposed to.
And what is the result of having less surface area?
Less surface area exposed to the food, means less transfer of aluminums evil byproducts to what you are cooking...which is my chief concern. Since you replied I scanned your vid and see that you were choosing sides for a completely different reason than toxicity.
U should not put any side because u shouldnt cook with aluminium. Its extremly TOXIC!
Is cooking on tinfoil bad for you??
That depends on who you ask. The Alzheimer's Society says it doesn't increase your risk.
Who’s here from Gordon’s tiktok
Wait . . . what? Did he make fun of me?
@@GrillTopExperience he made some video about some dude cooking and was like “your foil is upside you donut!” And I was like upside wtf gotta look this up😂
I guess I'm a donut! It's my dream for him to make fun of my food at some point. Thanks for filling me in.
@@GrillTopExperience get on tiktok then!
@@ithinkitsevansraftovich1747 omfg i know its late but that same video is why im here, confused and looking for answers