[Cherie]

https://www.thesun.co.uk/fabulous/81...iny-side-down/

DON'T BE FOILED Chef Tom Kerridge claims you should always use tin foil with the ‘shiny side down’ and it sends Twitter users into meltdown – but do YOU think he’s right?


I've always put the shiny side up

[Cherie]

Has Kirk started writing FOR THE SUN

[smudgie]

I like to mix it up a bit.
Top or bottom....the only thing I won’t do is put two pieces on anything opposite way on.

[Jessica.]

I always have the shiny part on the outside.

[Niamh.]

Up, I never really thought it would make a difference though

[Scoot]

Shiny side down is better for keeping things warm as it reflects the heat. At least that’s the logic I’ve always used. If I’m just using it to preserve something though I’ll go shiny side up.

[Crimson Dynamo]

Shiny up as its pretty

[bots]

you put the shiny side on the inside as it keeps the heat in. If the shiny side were on the outside it reflects the heat away from the food. It's basic science

[Crimson Dynamo]

i just checked and we get stuff that is shiny on both sides as we can afford it

[Marsh.]

Really don't think it matters.

[Mokka]

Originally Posted by Marsh.

Really don't think it matters.

Oh... it matters Marsh

[Marsh.]

Originally Posted by Mokka

Oh... it matters Marsh

[Cherie]

Originally Posted by bitontheslide

you put the shiny side on the inside as it keeps the heat in. If the shiny side were on the outside it reflects the heat away from the food. It's basic science

I've been doing it wrong for years, I thought the shiny side attracted the heat

[Alf]

There's a shiney side? I thought both sides are the same. I'm gonna have to check that out when I go in the kitchen next.

[Shaun]

If I'm cooking chicken in it, I put it on the "dull side"... so down I guess?

[Marsh.]

Originally Posted by Shaun

If I'm cooking chicken in it, I put it on the "dull side"... so down I guess?

But do you just lie the chicken on it or wrap it?

[thisisdanny]

Are both sides not shiny idk

[hijaxers]

Originally Posted by Cherie

I've been doing it wrong for years, I thought the shiny side attracted the heat

Nah i do shiney out as i want whats inside to cook in its juices not burn! I always do fantastic meat so Kerridge can do one.

[Marsh.]

Originally Posted by thisisdanny

Are both sides not shiny idk

Ooh look at you with yer double sided tin foil!

[hijaxers]

Anyway its only microns thick so who cares.

[Josy]

I use shiny side down when I'm cooking with it, like the shiny side would be facing the chicken breasts that I'm wrapping or facing down onto my casserole dish for example

But when I'm wrapping sandwiches or similar with it I don't pay attention either way

[Glenn.]

My foul is shiny both sides I’m confused

[Josy]

Originally Posted by Glenn.

My foul is shiny both sides I’m confused

1 side is duller normally

[Shaun]

Originally Posted by Marsh.

But do you just lie the chicken on it or wrap it?

Not 'wrap it' but fold it a little loosely.

[Cherie]

Originally Posted by hijaxers

Nah i do shiney out as i want whats inside to cook in its juices not burn! I always do fantastic meat so Kerridge can do one.