Baking in foil gives the dish an unusual, delicate taste and bright aroma.
Every housewife knows that to prepare a juicy dish of meat or fish in the oven, she simply needs baking foil. Baking in foil gives the dish an unusual, delicate taste and bright aroma. This is a very convenient, simple and economical way of cooking.
Bake in foil: advantages
During baking, the product is tightly wrapped in foil so that steam does not escape during cooking. In this case, the dish is cooked in its own juice, preserving the natural taste and aroma of the product, as well as nutrients.
Unlike other methods of culinary processing, the dish turns out unusually juicy and tasty. In addition, most dishes turn out to be dietary, because when baking in foil, you do not need to add oil.
Bake in foil: rules
The main rule when baking in foil is to ensure complete sealing. If the foil breaks, the juice will leak out and burn, and the dish will turn out tough. Therefore, you need to wrap the food so that the juice does not leak out, but the foil should not fit tightly to the product; it is necessary to leave room for air.
Bake in foil: products
You can bake almost any food in foil: meat, poultry, fish, fruits and vegetables. You can bake meat and poultry in both small and large pieces, adding spices and seasonings to them.
But you can’t salt the meat generously when baking it in foil, as this will cause too much juice to release. You can add salt to the dish on the table.
Before baking, fish, on the contrary, is salted twice as much as usual, and then breaded in flour with spices.
Vegetables are baked whole or in large pieces.
Bake in foil: trout
Ingredients: trout 400-500 g, half a lemon, 1 tbsp. olive oil, a bunch of parsley, salt and pepper.
Wash the trout, remove the entrails, rinse and dry the fish again. Rub it with salt and pepper and place it on foil. Cut the lemon into circles and squeeze the juice out of a couple of slices. Mix the juice with vegetable oil and sprinkle it over the trout. Place the remaining lemon slices on top, and fill the belly of the fish with finely chopped parsley. Seal the edges of the foil and place the trout in the oven, heated to 180-190 degrees, for 35-40 minutes. 5 minutes before cooking, open the foil to allow the fish to brown. 
Bake in foil: pork with garlic
Ingredients: 700 g pork, 6 cloves of garlic, mustard, salt and pepper.
This is a very simple and tasty recipe for cooking pork, the meat turns out very tender and juicy. Rub the meat with mustard, pepper and lightly salt. Cut the garlic cloves into quarters and insert them into the slits made in the pork. Wrap the meat in foil and bake in the oven for 1.5 hours at 180 degrees.
Bake in foil: vegetables
Ingredients: 2 potatoes, 1 onion, 1 sweet pepper, 6 champignons, soy sauce and any greens.
Cut the potatoes into large cubes, finely chop the onion. Remove the seeds from the pepper and cut it into long strips, and cut the mushrooms into quarters. Mix vegetables and mushrooms, add finely chopped herbs and season with soy sauce. Cook each serving of vegetables separately. To do this, cut the foil into small squares, place a pile of vegetables in the center, lift the ends and secure the foil. Roast the vegetables for about 30 minutes.
Bake in foil: dietary chicken
Ingredients: chicken 1.5 kg, 2 tbsp. sour cream, 2 cloves of garlic, a little olive oil, salt and pepper.
Take the chicken and coat it outside and inside with a sauce made from sour cream, crushed garlic, salt and pepper. Place foil on a baking sheet and lightly spray it with olive oil. Then carefully wrap the chicken and bake it for about 70 minutes at 200 degrees.
Bake in foil: potatoes
Ingredients: potatoes - 8-10 pcs., vegetable or olive oil, salt, pepper.
Wash the potatoes, peel and boil in salted boiling water for 10 minutes. Remove potatoes from water and dry. Pour vegetable or olive oil into a bowl, you can add a little pepper or paprika and stir. Dip each potato in oil and wrap in foil. Place potatoes on a baking sheet or wire rack. Bake for 20 minutes in an oven preheated to 200 degrees.
We spend most of our time on weekdays in hustle and bustle. We run from work to pick up our children from school or kindergarten, take them to sports clubs or music classes, we still have time to make purchases and resolve many small problems in between these matters. On days like these, we would like to choose easy and quick recipes for dinners that are prepared in the shortest possible time with minimal effort.
Fish, meat and other similar recipes baked in foil are just perfect for this. It's really very simple and very tasty. All the delicious dripping juices remain trapped inside the foil, as a result of which we get a juicy mixture of meat or fish with vegetables that do not lose either taste or aroma. And another cool thing about dinners in foil - you don't have to wash the dishes after!
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If you love Asian cuisine, you will love this recipe. You can use trout, haddock or salmon fillets. Fish is baked in foil with finely chopped chili peppers, fresh ginger, celery, soy sauce and fresh lime. Spices will give your fish extraordinary spiciness and softness.
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Dinner in foil with sausages
Baked sausages with potatoes and vegetables are a very juicy and tasty dish. You can lightly boil the potato chunks and lightly fry the chopped sausages in a large frying pan before popping them in the oven. Sprinkle them with salt, pepper and rosemary, stirring well so that the spices are completely distributed throughout the potatoes and sausages.
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This sausage version of the classic Philadelphia sandwich is perfect for cold weeknights. A dish of delicious caramelized onions, tender grilled beef and sausage, topped with melted cheese will instantly make your evening pleasant and cozy.
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One of the features of dishes baked in foil is that liquid remains inside the foil. Just like this dish with flavorful chicken breasts baked with peppers, onions, garlic, herbs and Italian dressing. You don't need to add butter or any fat, so you have a fantastically delicious and healthy dinner.
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Jamaican chicken wings
We all love delicious chicken wings. The wings in our recipe are incredibly easy to prepare and, together with a fresh vegetable salad as a side dish, will help you reap a very tasty meal. Toss the shredded chicken wings with the oil and Jamaican seasonings on a sheet of foil and fold it into a bag. Bake over high heat and top with cilantro and lime wedges before serving.
Recipes for dishes baked in foil. TOP 10 quick recipes
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Another advantage of baking in foil is that you can put all the ingredients in foil and bake everything together at once. This way you don't have to wash dirty dishes. This recipe is so easy that you can pop it in the oven and eat it within 30 minutes.
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Beef with vegetables
Using this recipe, you can prepare a delicious dish in the summer on the grill or campfire. But you don’t have to wait for heat; you can simply prepare it at home in the oven. Mix onions, mushrooms, bell peppers, garlic and potatoes, place into portions in foil. Place an equal amount of beef in each foil packet and roast in the oven for 45-55 minutes.
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Cajun shrimp
For an easy and healthy lunch, you can make Cajun shrimp baked in foil. The recipe suggests using potatoes, salmon, shrimp, dry sausage, corn and Cajun seasoning, but you can add any vegetables you find in your refrigerator. Delicious with sweet chili sauce!
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Burger with potatoes and seasonings
What happens if you bake potatoes, green beans, and a beef patty in foil? The flavors of the dish will combine perfectly, and the entire dinner will be ready at once in one package. You will save time on washing dishes and time to prepare all the ingredients separately. So you'll get exactly what you need after a busy day at work.
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Baking in foil is an excellent way to cook fish. In this case, the fish will not be dry and the flavor of the spices will mix well. This easy grill recipe makes foil-wrapped salmon with soy sauce and ginger perfect for weeknights and requires no cleanup.
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This was the TOP 10 quick recipes for dishes baked in foil. Read also a list of recipes for fish dishes baked in foil. Bon appetit!
Let's reveal little secrets on how to cook in foil. Foil has become an indispensable attribute in the kitchen of a modern woman. Food tightly wrapped in foil lasts longer. You can also protect surfaces from damage by covering this surface with foil. But the most important function of foil in the kitchen remains baking various products.
How to cook in foil in the oven
The main and difficult task of cooking meat is how to make it juicy, tender, and even so that it retains its beneficial properties. To do this you will have to spend a lot of time and effort. The thinnest sheet of metal - food foil - will come to your aid. Foil will help you save time on cooking meat. You don't have to frequently turn over and baste the pieces of meat with juice.
Preparation takes 20 minutes. For this we need:
- Decide what kind of meat you want to bake. Chicken cooks very quickly, but pork will take longer to bake. Beef will take longer to bake in the oven. Let's prepare the meat:
- defrost the meat if it was frozen;
- wash and dry the meat thoroughly with a napkin;
- remove films, trim bones and excess fat, if any;
- cut the meat into small pieces - approximately 500 grams;
- Beat pieces of beef and pork before cooking.
- Rub our meat with salt and spices to taste. You can also spread the pieces with your favorite sauce or mustard. You can soak pieces of meat (pork or beef) in the marinade for 1-2 hours or stuff it with garlic and carrots. To do this, we make small cuts in the meat and insert pieces of prepared vegetables with the tip of a knife.
- We wrap the meat tightly in foil, maybe even in two layers, this way we will prevent the juice from leaking out. Then we place our bundle on a baking sheet and place it in a preheated oven. Cook the meat in the oven at 200°C. Chicken cooks in about 30 minutes, pork - 40-50 minutes, beef - 60 minutes. Do not unroll the foil unnecessarily, otherwise you will release steam, which is important during cooking, and the meat will be dry.
- To check the readiness of the meat, after half an hour, open the edge of the foil and pierce the meat with the tip of a knife. If it is easily pierced, it means it will soon be ready. Be careful when opening the foil as it produces a large amount of steam that can cause burns.
- When cooking meat in foil, a golden crust does not form, which many people love. If you want a crust to form, then 10-15 minutes before it’s ready, carefully open the foil on top.
- Meat in foil can also be cooked with vegetables. To do this, cut them into large pieces, sprinkle with seasoning and wrap them together with the meat in foil. This will significantly reduce your time to prepare the side dish. It is important to know that meat takes longer to cook than vegetables, so meat should be cut into smaller pieces.
Now you know how to cook meat in foil. Bon appetit!
Chum salmon in foil is a delicious dish. A very easy recipe for preparing this fish that won’t take you much time. The chum salmon turns out very tasty and aromatic, you'll just lick your fingers.
Pike in foil is the most primitive recipe for those who don’t know how to cook pike. Although the most primitive does not mean the worst. The dish turns out amazing. Try it!
River perch in foil. It sounds quite appetizing, but you probably just now remembered a terrible nightmare - getting rid of scales. I offer a recipe where you can skip this painful process!
Very easy to prepare, roach in foil will decorate any dinner table. A super accessible step-by-step recipe with photos will tell you how to cook roach in foil as quickly and easily as possible.
Another great way to cook pink salmon is pink salmon in foil. The cooking method is very simple and quick, but the fish turns out simply excellent.
I offer a very simple recipe - pollock in foil. This fish dish is prepared quickly and easily. In addition to fish, we need nothing more than dill, lemon and a little vegetable oil.
In order to try a truly delicious dish, you don’t have to go to an expensive restaurant, because at home you can very easily and quickly make incredibly tasty salmon in foil.
A simple recipe for potatoes in foil with cheese will allow you to quickly prepare a delicious and satisfying breakfast, afternoon snack or dinner for the whole family! The dish is very tasty - children especially like it.
If you love fish, but can’t stand the smell that is always present when frying it, then this recipe is for you! This dish is very easy to prepare at home, even for beginners in cooking.
I offer you a simple recipe for fish in foil in a slow cooker. You can save time while preparing dinner. Fish is not only tasty, but also healthy, so you should take note of this recipe.
Red fish baked in foil is an ideal dish in terms of simplicity, speed of preparation and deliciousness of the result. Just half an hour - and a festive lunch or dinner is on your plate.
Potatoes baked in foil turn out very tasty and beautiful. You can simply cook it for dinner. They can easily decorate a holiday table. And the sauce will give the potatoes a special piquant taste.
Baking minced meat in foil is very convenient - quick and no splashes. Try it and I’m sure you will use this method more than once!
Recipe for chicken baked in foil. The chicken meat is very soft and tender, and in combination with the marinade the dish turns out simply wonderful. A lot depends on the prepared marinade.
If fried potatoes are too high in calories for you, and boiled ones are already boring, then you should learn how to cook potatoes baked in foil - an easy, healthy and very tasty side dish for the whole family.
Simple, healthy and incredibly tasty - all this is about carrots in foil. Cast aside your doubts and try to cook this dish at home, you will definitely surprise yourself and your loved ones!
I offer a simple recipe for cooking bream in foil. It will take you half an hour to do everything. You won’t dirty the baking sheet, you don’t need to marinate anything. Just add spices to the bream and put it in the oven.
Pangasius fillet in foil is a tender and light, almost dietary dish that is well suited for a regular family lunch or dinner. There is a minimum of effort, and the result is restaurant level.
Sea bass baked in foil is an incredibly tasty dish! This lunch is perfect both on the occasion of a holiday and on a regular weekday. Let's cook!
Entrecote in foil is baked with spices in the oven, wrapped in foil. The meat simmers and turns out tender and very soft. I recommend serving this entrecote with baked vegetables and rice. Tasty!
A classic of the family dinner genre - fish with vegetables baked in foil. This light and, at the same time, juicy dish goes simply amazing with white wine. I recommend trying it.
Recipe for chicken thighs with mushrooms, bell peppers, onions, ginger and garlic.
Burbot in the oven in foil is prepared simply and quickly. Burbot meat is white, tender, almost boneless. I recommend baking burbot in foil with vegetables or aromatic herbs. Let's get started!
Pork in foil is very easy to prepare; it can be served both on weekdays and on holidays. Red wine goes well with roasted pork.
Baked apples in foil make an amazing breakfast or dessert. Use them with different fillings, such as nuts, dried fruits or cottage cheese.
We always make potatoes with bacon in foil at picnics, but in winter it’s good to make them in the oven in foil. The potatoes are saturated with the aroma of bacon, they seem to “get married”, and the result is a luxury potato!
Chicken with potatoes in foil turns out tender and juicy. The main thing is not to stand for a long time with frying pans over the stove. The potatoes are soaked in chicken juice and just melt in your mouth. The main thing is to choose the spices.
Recipe for pork baked in foil with vegetables. Pork according to this recipe turns out aromatic and very tasty.
Pork ribs in foil, this is exactly the dish about which they say “You will lick your fingers!” It is done simply, but evokes delight and praise. Juicy, tender meat melts in your mouth. Here's the recipe, try it!
It is useful to cook fish in foil. When baked, it retains all its useful elements. Salmon steak in foil is prepared with herbs and seasonings. Give it a try.
Recipe for young pork, baked in foil. Young pork contains a large amount of vitamins and proteins.
I offer you a classic recipe for chops in foil - a tasty and beloved dish that will not lose all the juice when cooked in foil. It will take a little more time, but a good hearty lunch is worth it!
If you don't know how to cook potatoes in foil over charcoal, I'll teach you. And not just potatoes, but with lard and aromatic spices - even those who are on a diet will find it difficult to refuse!
Recipe for making meatballs in foil - we are preparing an original dish for lovers of hearty and tasty food. Cooking meatballs in foil is very simple and convenient - I recommend trying it.
The best dish you can prepare in the summer is new potatoes. And potatoes baked in foil turn out almost as tasty as those baked at the stake.
I suggest you prepare a wonderful side dish from ordinary beets, which will go perfectly with meat, poultry and fish, or will become a delicious snack on its own. I hope this simple recipe for beets in foil will pleasantly diversify your daily menu! :)
I think you will be interested in learning how to cook chops in foil in the oven - it’s not a dish for every day, but I’ve never made meat more tender and juicy than with this recipe. I recommend!
This thinnest metal paper has become one of the most important discoveries of our time, and its value in cooking is especially valuable. However, we often don’t even know the basic rules of how to bake various foods in foil, despite the fact that we often resort to its help in this matter. Having “made friends” with this chrome wrap, you can create real masterpieces in the kitchen, and here we will try to study in detail all its capabilities.
Advantages of foil
The scope of use of foil in food handling is incredibly wide. It carries the function of protecting food raw materials, is used as utensils, and besides, it can hardly be found at least one negative side.
- Foil does not oxidize.
- It is not toxic.
- It does not need to be washed as it is classified for one-time use.
- This paper is light and compact, and there is a place for it in any kitchen, even the smallest one.
And this is only a small fraction of its advantages. Her versatility is simply amazing. Foil is used for confectionery products, for freezing, storing and baking. As for high-temperature treatments, we will dwell here in more detail.
Foil has truly amazing capabilities in simulating the processing of products over an open fire, in particular baking over a fire, that is, grilling or over coals, like on a barbecue.
She is also able to recreate with striking similarity the culinary creations of Russian ovens and the cooking of vegetables in ash. And all this is possible without leaving comfortable homes, with minimal time and physical costs, and here it is not necessary to have the rank of chef of an elite restaurant; foil will do everything itself and in the best possible way. Amazing, right?
What can and cannot be baked in foil
It may seem to us that we know everything about foil, but this thing, like any other unknown material, should be handled skillfully. And what kind of skills the metal wrapper will require from us, we will try to analyze here in as much detail as possible.
In general, initially we should have dotted all the i’s and found out exactly which products can be baked in foil paper, and which ones should not even approach this wrapper.
Bake in foil
The list of permitted ingredients is quite extensive and includes:
- Meat and poultry (game is an exception). Meat products cooked in foil have a taste close to stewed dishes, while poultry is closer to fried dishes, not burdened with fat and without a characteristic odor.
- Minced meat and products made from it;
- Fish and seafood, which become boiled and baked in foil.
- Meat, fish and vegetable products along with boiled porridges;
- Bryndza and salted cheeses;
- Vegetables, in particular root vegetables, should be whole, while vegetables such as cabbage should be divided into large pieces. These gifts of nature, heat-treated in foil, replicate the taste of fruits baked in ash.
All dishes prepared using metal paper definitely have better qualities than their “colleagues” that were fried and boiled in a frying pan or pan. They are more tender, juicy and aromatic, in addition, they preserve the taste of food as much as possible.
Among other things, foil culinary masterpieces can rightfully be considered dietary, and can be safely given to children, since all cooking processes are carried out without the use of oils and fats.
The use of foil to heat ready-made dishes is also allowed, but in this case the exposure time is limited to 5-10 minutes.
Not friendly with foil
However, among the abundance of different products, there are some that should be avoided from contact with metal-like wrappers.
These include:
- Cereals, cereals and products made from them;
- Mushrooms;
- Vegetables of soft, green types and growing on the surface of the earth;
- Fruits: quince, pears and apples;
The ban on fruits can more be considered restrictions, since the fruits of the trees do not suffer at all in quality, but are significantly inferior in terms of taste and, moreover, completely lose ascorbic acid from their healing bins.
Cooking time
One of the most important rules for cooking in foil is the time factor. Here we can highlight several main aspects that influence the timer in one way or another.
Oven: 380-400 o C
The first indicator of cooking speed is, of course, equipment, that is, the oven. If the fryer has excellent insulation and is able to heat up to high temperatures (380-400 o C), then cooking even such long-lasting dishes as meat in foil will last no more than half an hour.
Oven: 250-300 o C
However, the capabilities of our kitchens are often limited, and stoves can produce maximum readings of 250-300 o C.
In such situations, the cooking time is influenced by the following factor, namely the properties of the product.
For example, baking the following products in foil takes time:
- tough, old beef - 1-1.5 hours,
- duck – 1 hour – 45 minutes,
- chicken carcass – 40-35 minutes,
- fish weighing 1 kg - no more than half an hour,
- chicken - it will take about 25 minutes,
- potatoes only need 20 time units,
- feta cheese - only 7 minutes.
Cooking in foil greatly facilitates the cook’s culinary work, because in this shell, and also taking into account the specified time, the product is not in danger of burning, and she, in turn, can easily be distracted by other chores and return to the main dish only within the last 5 minutes of cooking.
And now the cherished hours or minutes have passed in anticipation of the signature menu item, and we are preparing to remove our masterpiece from the belly of the oven. However, we need to make sure whether the dish is ready, whether it has reached its climax. How to do this?
The foil here acts as the main “sensor”.
- When meat or fish treats, as well as salty cheeses or aromatic poultry are prepared in a metal wrapper, the swelling of the foil wrapper will serve as a signal that the dish is ready.
However, such an action takes place only when the product is wrapped in metal paper in compliance with all the rules. - Another conventional signal for the completion of cooking can be darkening, that is, the appearance of soot in the places where the metal wrapper is folded. This phenomenon is caused by the combustion of the juice released from the cooking product by the time the dish itself is completely baked.
- However, this method will not work, for example, when baking potatoes. Here you can act at random, in the literal sense of the word.
By piercing the foil and the tuber with a knife, you can diagnose the degree of readiness of the vegetable. If the root vegetable has not yet reached its climax, then the damaged integrity of the foil shell will not affect the quality of the dish in any way, and we can safely finish baking the potatoes. - The sense of smell is one of the effective methods for determining the readiness of a product, but it is still better to combine it in combination with other testing options.
And now we have reached almost the most important moment of cooking in foil paper - wrapping the ingredients. You should not approach this process carelessly, because the quality of the finished product directly depends on the correct wrapping.
Tightness is the key to a successful dish, especially if we are dealing with a large (over 500 grams) piece of meat or fish, as well as fatty or overly tender poultry such as duck or chicken.
If the tightness of the wrapper is broken, the product will lose its juice, and along with it the taste, necessary consistency, softness, and in the future we can end up with a dry, hard and burnt dish.
Creation of impervious packaging should be carried out as follows:
- If the foil is thin, and the product that needs to be baked is large, then it must be folded in two layers to increase the strength of the paper.
- Having spread a double metal-shaped sheet on the work surface, we place our future dish (fish, meat, poultry or vegetables) on one edge of it.
Next, cover it with the other half of the foil, avoiding tension.
We must fold the free edges several times, forming sealed seams. As a result, we should get an impenetrable quadrangular bag, which must be carefully pressed with light pressure to the shape of the product inside. - When we place a metal package with filling in the oven, under the influence of heat the package will expand without breaking the seal, maintaining the correct cubic or spherical shape.
If large pieces of fish or meat cannot do without sealed foil containers, then poultry, like root vegetables, has an alternative packaging option - edging.
Having placed the carcass or vegetable on the foil, you should go around the product on all sides with its edges, leaving the top open. This will be enough to get an excellent dinner.
There are rules regarding fish. The packaging should be made from a single layer of foil, but should be double-packed, that is, the second wrapper should overlap the seams of the first, thus ensuring the seal of the baking bag.
Food preparation
Speaking about the advantages of foil, we attributed unheard-of possibilities to this kitchen assistant, but one should not naively believe that the aroma and taste of the dish depends solely on the metal wrapper.
Preparing the ingredients is already the work of the cook, which is also of phenomenal importance in this entire culinary epic.
And here, again, several features should be noted, because different products require specific pre-treatment before baking them in foil, and tableware practice will not help here.
Meat
When preparing meat, pay attention to the presence of bones. If there are sharp, protruding bone elements, they should be removed so that they do not damage the integrity of the sealed packaging and, as a result, do not lead to damage to the dish.
Meat does not tolerate water treatments, so it should be cleaned from various damages and contaminants exclusively by dry cleaning. However, if you had to bathe a piece of meat, you should dry it thoroughly with a napkin or roll it in flour or bran before packing it in foil.
Bird
Birds are a special “customer” of foil packaging. There are many bones in the carcass, which can break through the foil during cooking due to the fact that when heated, the meat first increases in size and then contracts again, which causes movement of the bone elements.
This is why chicken or duck carcasses are often tied or stitched, thus immobilizing them, before being wrapped in metal-like paper.
Individual pieces (legs, wings and others like them) must be beaten with a hammer in the area of the joints and in the places where the bones are located. This measure will destroy their strong connection with the fillet.
Fish
When placed in foil, a fish carcass must be free of all fins, in particular the tail, as well as any elements that could burn before the fish meat is cooked.
Vegetables
Before baking, garden crops must be washed and cleaned to remove all damage and defects.
Root vegetables can be baked as a whole, and the output will be baked products. You can also chop the vegetables into slices and place them in a foil bag, but in this case the dish will look more like stewed-boiled.
Spices and seasonings
When we prepare this or that culinary masterpiece by baking in foil, we expect to immediately serve the dish to the table after the oven. That is why, before going into metal paper packaging, the food product must receive a whole portion of the necessary seasonings, spices and herbs. But even in this case there are some nuances.
- Meat baked in one piece should not be salted.
- The minced meat must be seasoned with everything required by the recipe (salt, spices, onions, garlic), and also rolled in breading, for example flour.
- Poultry should be enriched exclusively with dry spices and in no case with fresh herbs and spicy vegetables. As for salt, it should be added in moderation;
- Fish loves a lot of salt, and most importantly, coarse salt! 1 tbsp. for every 1.5 kg of fish there will be enough. In addition, these sea inhabitants do not know moderation in the bay laurel; you can put more fragrant leaves, just like onions.
- Vegetables should be coated with salt, kepchup, butter or sour cream with spices only after cooking.
This metal-like packaging allows you to achieve incredible heights in the culinary field.
And as we can see, baking in foil correctly is not so difficult if you turn to time-tested and experience-tested tips. And if you follow all the rules, your dishes will become much tastier, and the cooking process itself will be much faster.
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