How to bake in foil: simple rules. Foil in the oven Portioned dishes in foil in the oven recipes

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”.

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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.

1. Meat baked in one piece should not be salted.
2. The minced meat must be seasoned with everything required by the recipe (salt, spices, onions, garlic), and also rolled in breading, for example flour.
3. 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;
4. 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.
5. 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.

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!

Culinary foil is one of the magic lifesavers that allows you to prepare any dish at minimal cost. Baked pork, baked fish, vegetables, baked apples - preparing any type of dish becomes easier and, at the same time, more refined after baking in the oven or over coals.

But even with the apparent simplicity of cooking in foil, there are little tricks that are worth knowing.

• Choose foil that is as thick as possible so that it does not tear during cooking. If the foil is quite thin, then it should be folded in two or three layers, and only after that put food in it.
• Wrap meat and fish tightly; on the contrary, give vegetables more air. It is this method of laying that will allow the main dishes to bake, and the vegetables to be “steamed”, that is, to preserve the nutrients as much as possible.
• In order for the meat to be better baked and saturated with the aroma of spices and vegetables, make shallow cuts crosswise on its surface with a knife.
• To prevent the meat from drying out and burning, if possible, create a “pillow” of vegetables for it by placing chopped vegetables and onion rings on foil, and only place the meat on top. This way it will definitely remain juicy and at the same time be saturated with the smells of vegetables.
• At the end of cooking, carefully open the foil package and place the dish uncovered in the oven for another 3-10 minutes (depending on the type of dish). It will brown and take on a finished look.

By paying attention to dishes cooked in foil, you will make your diet more healthy and at the same time reduce the overall cooking time, freeing it up for other equally exciting activities.

We spent 230 rubles on this dish.

DESCRIPTION

On February 23, we decided to prepare something special for our men. Our “Surprise in Foil” is a portioned casserole of chicken, potatoes and cheese with sour cream sauce. It’s very easy to make, but the main thing here is not even the ingredients, but homemade foil molds. This is a great opportunity to do without special store-bought molds, and you won’t have to wash disposable molds.

Our men will definitely like this idea, because in foil molds it will be possible to prepare a real lunch even on camping trips (fishing, hunting, picnic) right on the fire or in hot coals, without the need for pots and plates. A wonderful idea and a delicious dish that everyone will enjoy without exception.

Bon appetit, and happy holiday!

INGREDIENTS:

• 2 chicken fillets,
• 1 glass of milk,
• 3 potatoes,
• 1 onion,
• 2 tomatoes
• 2 cloves of garlic,
• 150-200 g cheese,
• 2 eggs,
• 3 tbsp. spoons of sour cream,
• salt, pepper - to taste,
• greens for decoration,
• vegetable oil for greasing molds.

ON A NOTE

For this amount of ingredients we needed five molds.

We had especially strong foil, so we made molds from it in two folds. It is better to make cups from ordinary foil from three to four layers of foil.

You can bake Easter cakes and various cupcakes in foil molds if you don’t have a regular mold on hand.

Cut the chicken fillet into medium pieces, pour a glass of milk and let stand for an hour until the meat becomes soft tender and juicy.

In the meantime, prepare the molds forbaking from foil. As a base we used

1 liter plastic measuring cup. Fold the foil in two layers, place it on the bottom of an inverted mug and press down

from all sides. We bend or trim the edges of the foil so that they are even.

Cut potatoes into slices, onions into half rings.

Prepare the filling - beat the eggs with sour cream.

Grease each mold with vegetable oil. Place the potatoes in the pan, add salt and pepper. Next, add the onionon it - chicken fillet, again salt and pepper to taste.Drizzle each serving with 2 tablespoons of the filling.

Place a slice of tomato on top, sprinkle with chopped garlic and grated cheese.

Place the molds on a baking sheet and bake in the oven for about 20 minutes at 180° C.

Decorate with herbs and serve

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