Re: Which side of the foil...?
Cheryl Singhal (csinghal@CAPACCESS.ORG)
Mon, 25 Aug 1997 23:05:44 -0400
There must be a reason why every baked potato I've ever gotten in a
restaurant was wrapped in foil, shiny-side in. Even the box used to tell
you to put the shiny side against foods to speed up the cooking ...
although, frankly, 55 minutes vs 60 doesn't seem to me to be worth
calling "faster." <G>
On Mon, 25 Aug 1997, Milt Forsberg wrote:
> Have you tried it with heat and not just sunlight?
> On Mon, 25 Aug 1997, Jeff Claggett wrote:
> > On Mon, 25 Aug 1997, Milt Forsberg wrote:
> > > For what it is worth, I had the opportunity to visit with a rep from a
> > > foil manufacturer a few years ago. I asked about the dull/shiny effect
> > > and I was told it is just the way it is manufactured and there is no
> > > difference in the way foods cook whichever side is out.
> > I personally have a problem with that statement. being as how the shiney
> > side reflects light and the dull side absorbs. Its been almost 10 years
> > since I did an experiment in the 5th grade with foil and a hershy's kiss.
> > Guess what? The shiny side out towards the sun made for slower melting
> > times. :)
> > Jeff Claggett
> > firstname.lastname@example.org
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City