British Chef Tom Kerridge caused a stir online when he demonstrated how to use tinfoil, prompting people to question their lifelong cooking practices.
Kerridge, one of England’s finest and holder of two Michelin stars for his pub Hand and Flowers in Marlow was making an appearance on his television show Fresh Start which helps eight families transform the way they eat with a six-step 12-week eating and cooking plan.
While preparing a fish for the oven, Kerridge reminded users to wrap the fish with the tinfoil (aluminium foil), shiny surface-down, claiming that the more reflective side of the foil will reflect heat more efficiently towards the fish.
It caused a twitter, ahem, meltdown, with people exclaiming that they’ve been using tinfoil upside down their whole lives. It seems the world is divided into two opposing factions, those who extoll the virtues of the shiny side down and those who support the opposite.
So which side do you use?
Tinfoil works in two ways. One by convection, passing the heat from the surrounding air into the food and secondly by trapping hot air inside it cooks in a more even and efficient manner.
The shininess on the tinfoil is an accident of the manufacturing process, when the aluminium is rolled out the side that is in contact with the rollers comes out shiny – violla.
Still though, it’s hard to break the habit of a lifetime, we’re sticking with tinfoil, shiny side up.