It also reflects the heat so any food would take a little longer to heat up if the shiny side is on the outside, this experiment does not account for the reflective aspect while the water is getting to the oven temperature
Would be funny if: 1 heated up faster but had less heat retention, the other heated up slower but had more heat retention (making them the same temperature in the end). Doubtful though.
This was a experiment in the same way throwing crap at the ceiling is art. No measuring the oven temperature or even putting them in together, to make sure the circumstances are the same.. and no measuring between the steps..
Not doubtful at all, that's probably what happens. One gets to the oven temperature a little faster than the other is my guess, this experiment doesn't prove that either way
Not sure why this guy didn't use two identical dishes wrapped in foil and then heated and tested at the same time.... Hell, he could even have used 4, and tested two immediately. *sigh*.
Cheers Warren that is something that has always bugged me, however when sending relatives home at Christmas with tin foil parcels (the stuff you want rid off but don’t want to waste like the excess sprouts and the dark bits of turkey meat your convinced hasn’t cooked right) always use the shiny side it always looks better seeing loads of relatives shuffling to the cars with shiny silver packets
As I understand it, the duller side is also a result of the less purer (Aluminium) gathers on one side of the vessel used to smelt the aluminium. ?????
I think the only difference would be that shiney side out would mean the water would take a little longer to get to the oven temperature. This could mean that any food you are baking would need to be in the oven for a short period of time longer. Maybe I'm wrong. This experiment may not be the ideal way of testing this, it only proves that when the water as been taken out it's at the same temperature either way. It's not science 😃
I don’t know what you are talking about. But the test showed that, with the same amount of time, the object place in the oven receive the same amount of energy. That is science.
I always get stuck when it comes to putting something like frozen chips on foi. Do you put them on the shiney side or the non shiney side or does that not matter either ? :)
Somebody help me! I've been googling this question but to no avail. Whenever I cover a baking tray with aluminum foil to, say, steam potatoes in the oven before browning them, my food doesn't cook. The oven is preheated and hot (200 celcius on fan), but the foil remains cool and the food inside the tray is just slightly warmer than food temperature. What am I doing wrong?
All do respect Warren but I don't think that is comprehensively covering that question Ie Water is not typicallyy the thing you'd use when heating water,, hay? And evenmore than that, what is/ would be the difference- if Any,- when put in Typical use. Ie making yrself a DIY foil Ashtray?! Joking aside then- a real world example being meatloaf?
HERE IS WHAT YOU 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 you used in the experiment. You blocked the lightpath in all cases...and you don't have an infrared heat source. 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. 9 out of 10 times you won't notice a difference because most of the time you wrap and cook with thermal conductive or convective heat...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.
>>>>>>>>>>>> Reconsider this, In the case of, Lets say, Chicken wings, Shinny side less sticky, Polished side has a roll. pardon the pun, So, not what you think, More about what you are doing, Blessings, All, Paul,,,
The shiny side is bc that's the side that touches the rollers in production..
It also reflects the heat so any food would take a little longer to heat up if the shiny side is on the outside, this experiment does not account for the reflective aspect while the water is getting to the oven temperature
thanks..I was wondering the same question
Why didn’t you just heat both at the same time in the first part
Cos ehs fooken shtoopid mate
@@Lab4ny34 No, it's because different areas of an oven have different temperatures.
It helped add 15 seconds to the video.
Great to know.
Would be funny if: 1 heated up faster but had less heat retention, the other heated up slower but had more heat retention (making them the same temperature in the end). Doubtful though.
This was a experiment in the same way throwing crap at the ceiling is art. No measuring the oven temperature or even putting them in together, to make sure the circumstances are the same.. and no measuring between the steps..
Not doubtful at all, that's probably what happens. One gets to the oven temperature a little faster than the other is my guess, this experiment doesn't prove that either way
Thought the same
Not sure why this guy didn't use two identical dishes wrapped in foil and then heated and tested at the same time.... Hell, he could even have used 4, and tested two immediately. *sigh*.
I remember someone telling me that one side was waxed and the other side was not. Nice to know it really doesn't matter which side you use.
Actually one side looks polish coz they produce two foils at the same time, when they separated it, the part that has inside looks oxidized.
On wax paper it also matters because the waxed side prevents the food from sticking
Save yourself 2 minutes:
He says: “it really doesn’t matter”.
Cheers Warren that is something that has always bugged me, however when sending relatives home at Christmas with tin foil parcels (the stuff you want rid off but don’t want to waste like the excess sprouts and the dark bits of turkey meat your convinced hasn’t cooked right) always use the shiny side it always looks better seeing loads of relatives shuffling to the cars with shiny silver packets
Ha ha, I'll remember that!
Funniest shit ever!!!!
My buddies and I always argued about which side to use and which side to “cure” with fire before vaping Black tar opium sap off of it lol
Tuhguy lol
Thank u !!
As I understand it, the duller side is also a result of the less purer (Aluminium) gathers on one side of the vessel used to smelt the aluminium. ?????
Yes it does. The heat from electric stove is reflected back so if the foil is turned full side out it will cook faster.
My uncle and I constantly eat onion rings while watching football and IM TELLING YOU the shiny side sticks twice as much!!!
Where is the theist that we use foil for to keep our food cold or hot. Which way keeps longer time hot and cold. Thanks
I think the only difference would be that shiney side out would mean the water would take a little longer to get to the oven temperature. This could mean that any food you are baking would need to be in the oven for a short period of time longer. Maybe I'm wrong. This experiment may not be the ideal way of testing this, it only proves that when the water as been taken out it's at the same temperature either way. It's not science 😃
I don’t know what you are talking about. But the test showed that, with the same amount of time, the object place in the oven receive the same amount of energy. That is science.
But is it safe to use with food?
I always get stuck when it comes to putting something like frozen chips on foi. Do you put them on the shiney side or the non shiney side or does that not matter either ? :)
I'd say that doesn't matter either. Plus, parchment would be a better option.
Just use baking paper it will not stick and works way better
Yeah but is there a safety standard to which side to use?
Goes to show that foils manufacturers are idiots for not making this obvious
Somebody help me! I've been googling this question but to no avail. Whenever I cover a baking tray with aluminum foil to, say, steam potatoes in the oven before browning them, my food doesn't cook. The oven is preheated and hot (200 celcius on fan), but the foil remains cool and the food inside the tray is just slightly warmer than food temperature. What am I doing wrong?
Good
Just from this video I love your channel LOL thank you for the informative vid:) I seriously just asked this question on thanksgiving lol
Ha ha, brilliant! Hope it put your mind at ease.
Today this would be an under 60" short.
The shiny side should face outwards. Because it's shiny and shiny food is tasty.
The Shiny Side In If Using Any Type Of Meats, So It Won't Get Sticky To The Foil (since it's almost as if spam spray was sprayed in it).
Still tho, shiny side reflects more infrared. What about infrared toaster ovens? There could be a slight difference there....
Nope. Both sides reflect infrared equally.
PS btw There would be a rational the Manufacturer would have I'm sure..
You could have saved time by putting them in side by side on the tray at the same time! 😂
👍🏻👍🏻
I like your experiment tho...
Google say shiny side food...lmao...
Google knows all
I use either side and it doesn’t make a difference
Lol....
So the same is true for cold tempersture...
Grrr arrg uhhhhh did he just ask that?
Lol
The dull side is so that the food does not stick to the foil
Source?
All do respect Warren but I don't think that is comprehensively covering that question Ie Water is not typicallyy the thing you'd use when heating water,, hay? And evenmore than that, what is/ would be the difference- if Any,- when put in Typical use. Ie making yrself a DIY foil Ashtray?! Joking aside then- a real world example being meatloaf?
HERE IS WHAT YOU 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 you used in the experiment. You blocked the lightpath in all cases...and you don't have an infrared heat source.
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.
9 out of 10 times you won't notice a difference because most of the time you wrap and cook with thermal conductive or convective heat...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.
You could’ve done the experiment yourself in the time it took to write this novella
Water in a bowl and leg of mutton not the same bro. Test that will you ?
Shiny side outside. That's what the Gods told me. No science involved.
Bad test. Should have pushed the prob through the foil.
Answer: Doesn’t matter
I understand it doesn't matter, but scientifically speaking.... you didn't remove it from the heat by letting it rest atop the gas stove.
>>>>>>>>>>>>
Reconsider this,
In the case of,
Lets say,
Chicken wings,
Shinny side less sticky,
Polished side has a roll.
pardon the pun,
So, not what you think,
More about what you are doing,
Blessings,
All,
Paul,,,
It’s pronounced UH-LU-MIN-NUM.. lol
What about if you're using it to make a hat?
Shiny side out, obviously!
I strongly suggest shiny side in 😃
What about if you're smoking heroin
Light the shinny side and put the blues on the dull side
Get to the point!!!!!
It doesn't make a difference
Facts!!!😂😂😂
too many parameters. not scientific at all. sorry
Really, don't be.
Your video is just nonsense...... :))))
When you use toilet paper you always use one side???? :)))))