How To Wrap Meat In Foil Before Baking

Author: Marko Balašević Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Foil has firmly settled in the kitchen of modern housewives. Since she appeared in the kitchen, the housewives bake everything they consider necessary in it: vegetables, chicken, fish, meat.

How to properly wrap meat in foil

Foil has firmly settled in the kitchen of modern housewives. Since she appeared in the kitchen, the housewives bake everything they consider necessary in it: vegetables, chicken, fish, meat. Foil allows you to bake products in such a way that, in their taste properties, they become similar to those that are baked in an oven, on coals, or on a fire.

And with all this, the foil is very affordable, light, compact, there is no need to wash it after cooking. Today we’ll talk about how and which side to wrap the meat in foil before putting it in the oven. When using foil for baking, you should take into account some very important nuances in order for the meat to turn out tender, juicy, fragrant and at the same time bake well:

- you can cook pork, lamb, beef in foil, only game is not cooked in foil;

Wrap the meat in foil with the shiny side towards the meat. Then the heat will be retained in the meat, and not reflect heat from the oven;

Meat should be tightly wrapped in foil. There should be no holes, holes, punctures in the foil. Only then will the meat turn out to be the most tender and juicy.

Recipes with the ingredient pork pulp

Ingredients:

Pork pulp

We will need:

Foil