We encourage you to bake in foil. Dishes prepared in this way are tasty, aromatic, juicy and he althy. Baking in foil is like stewing in your own sauce, because the products wrapped in foil are baked without adding water and sometimes only with a minimum amount of fat.

Any type of heat treatment will inevitably reduce the nutritional value of the products. But these losses can be minimized by choosing modern cooking methods. One of them isbaking in foil . Foods withfolii are also aromatic and juicy. They just melt in your mouth.

Advantages of baking in foil

Duringbakingtraditional way to pour water, fish or vegetables with water, broth or add fat so that they do not burn and do not dry out too much (only in the case of vegetables containing a lot of water it is unnecessary). As a result, valuable vitamins and minerals "escape" into the water. The greatest losses are related to vitamin C and group B. The addition of fat makes the dish more caloric, and the baked crust formed during baking is difficult to digest. Baking in foil is like stewing in your own sauce, because wrapped products are baked without adding water and sometimes with only a minimum amount of fat. Benefits? More nutrients and fewer calories. Such baking takes less time than traditional baking, which also prevents large losses of vitamins. The advantages of dishes baked in foil are well known to people on a slightly digestible diet. But this method should also be convinced by all those who want to eat he althy and parents of young children, especially those who eat he althy food. The products prepared in this way retain their natural, distinctive taste, aroma and color and are not dried out. And because what looks and smells nice seems appetizing, it is easier to encourage your child to eat and get used to new tastes. Dishes baked in foil do not burn and do not stain the oven or microwave oven. So you don't have to scrub the baking tray or the baking tray afterwards, just throw the used foil into the bin.

You must do it

Trout with dill

  • 4 cooked trout (1.2 kg)
  • 4 teaspoons of butter
  • 4 sprigs of fresh dill
  • 3 tablespoons of olive oil
  • 1/2 lemons
  • s alt

Wash the fish and dry them in the kitchentowel, rub with s alt from the inside. Squeeze the lemon juice out of the lemon. Mix the olive oil with lemon and brush the fish from the outside. Put a sprig of dill in each trout, spread the butter shavings (from the fridge). Wrap the fish separately in aluminum foil and refrigerate for an hour. Place the trout packets on a baking tray, bake for 20-30 minutes in an oven preheated to 200 ° C. Serve in a slightly open foil packet with potatoes in water.
4 servings of 360 calories

Fruit in curlers

  • 3 pears
  • 3 apples
  • 6 plums
  • 6 teaspoons of powdered sugar
  • a teaspoon of cinnamon
  • butter for lubricating foil

Pears cut in half with the stem, remove the seeds, clean the apples and dice them, cut the plums in half and remove the stones. Cut the aluminum foil into squares with sides equal to the width of the foil. Brush each square in the center thinly with butter, put half an apple in cubes, put half a pear, add a plum. Sprinkle each serving with a teaspoon of powdered sugar and a pinch of cinnamon. Grasp the foil by the corners and carefully fold it to obtain a closed bag. Grill for 10-15 minutes.
6 servings of 120 kcal

Which products are suitable for baking in foil

You can bake anything in the foil: poultry, meat, fish, shrimps, fruit and vegetables. It is perfect for baking fish - it does not dry out and valuable fat is not melted out of it. This is the only animal fat that is definitely beneficial to your he alth. It does not cause atherosclerosis, lowers bad cholesterol and increases good cholesterol, preventing heart attacks and blood clots. But the meat should be lean, because it will not melt the fat from it, which we should avoid. It is best to bake fruit and vegetables whole or in large pieces with the skin on - then they will retain the most valuable vitamins and minerals. Which foil should I choose? It depends on what and what you want to bake in (e.g. in an oven or in a microwave oven). We can choose aluminum and thin cellophane foils.

Aluminum foils intended for baking

They are intended for roasting in gas and electric ovens and grilling. They are of different thickness. The thinner ones are suitable for baking in ovens. It is better to use thicker foil for a barbecue or a fire - they are more durable, so they will not be damaged during baking. Before use, the foil should be a little oil (butter) so that the products do not stick to it during baking. Before that, the meat can be marinated, after baking it will be soft, tender and tastier. The fish will gain in flavor when it is baked with fresh herbs. We wrap the products intended for baking in foil, exactlyjoining the edges. You can put them on a wire rack, a baking tray, in a roasting tin, or a casserole dish. Moistening the foil will prevent it from sticking to the bottom and tearing it when taken out. The temperature in the oven should not exceed 210 ° C. Baking in curlers is very convenient. What is it about? When baking small fish, a bell or a fillet, seafood, vegetables or fruit in foil, so that they constitute a portion for one person. You can bake each product separately or compose a ready-made dish, e.g. a piece of fish, carrot, broccoli rose, potato slices. To ensure even heat circulation, the curlers must be placed on the tray so that they do not touch each other. Packages should be carefully formed so that they look effective on the table. You can wrap the foil like candy or connect the corners diagonally, giving it the shape of a funny package. The curlers are served on round stoneware or heat-resistant glass plates right out of the oven.

NOTE!

  • The glossy side of the aluminum foil protects against heat, and the matte lets it pass through. If you want to bake something, fold it with the dull side of the foil on the outside. If you want your baked chicken not to cool down, wrap it with the shiny side on the outside.
  • Aluminum foil must not be used in microwave ovens.

Baking sleeves

Made of thin transparent foil, they look like 3- or 4-meter-long bags with openings on both sides. They have a different width. They can be used for baking large pieces of poultry, meat, fish, more vegetables or fruit in the oven. There are also perforated films specially designed for microwave ovens. We cut off any piece of the sleeve we need. We put what we want to bake inside and close the ends with special clips. Before baking, you need to pierce the sleeve in several places with a skewer. Clips are included in the foil packaging. A special baking foil bag can be used to bake smaller pieces. As in the case of the sleeve, you need to close it with the attached clip so that there is as much air inside as possible, and puncture it in 2-3 places.

NOTE!

  • Baking in a plastic bag and bag does not require the use of fat.
  • During baking, the foil should not touch the walls of the oven or microwave.
  • Sleeves and pouches should not be used at temperatures higher than 200-220 ° C and the grill is on.

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