Aluminum Foil: Do you cook with the shiny side in or out? 

no what u said is wrong the shiny side will reflect the energy that comes from outside if it's towards outside and if u put it towards inside it will work a little bit like the green house gases

Why you take time to show us then? Why you care?

@@ahmedhani555 it literally has no effect bro.

@@colonelreb1014 i think u need to study more physics and chemistry bro

@@ahmedhani555 it's aluminum foil you moron. Reflective light has no effect on a heat based convection warming system. Maybe if you cooked it by the Sun but it's in a God Damn Oven. Light and the reflection of light has absolutely no effect on this scenario

I was about to say the same thing. The shiny shine is just an unplanned quirk of the manufacturing process.

thanks. thats all i needed to kno..meaning which side my food wont stick to

I dare you to see how much of it wipes on to your fingers and ask yourself how much of it do you want leaching into your food.

Hmm, I think otherwise. Shiny surfaces usually contain less amount of ridges which makes them less sticky.

Personally this... This doesn't make sense to me.

That comment saved a lot of people time

Even the foil making company's say it doesn't matter. It's part of the manufacturing process. There is a lot of superstition in BBQ, so I don't fault anyone for doing it either way. Thanks for watching. I'll check out your channel!

Thanks, Dave. Some of your testing videos inspired me to think a little deeper about why we do things.

I don't either, but I've seen a lot of people asking this question in the Facebook groups and wanted to test it.

That's a good plan! The heat from the sun is infrared, which is why I did the last test. I wanted to answer that question too.

Harry is right. HERE IS WHAT THIS EXPERIMENT MISSED...The issue with the shiny side versus the dull side has to do with INFRARED LIGHT, which isn't much of an issue when you WRAP something in foil...no light can get to it, the only heat that can get to it is THERMAL CONDUCTIVE OR CONVECTIVE heat...that is not the same thing as ELECTROMAGNETIC RADIATION (light). The time to pay attention to which side is in or out occurs when the heat source is infrared, such as glowing charcoal or an electric heating element that is visible to the foil surface. If light can be redirected by it, infrared heat can be redirected by it and it can FOCUS light on something in the cook area...or away from it. whatever is in that light path could get cooked less evenly if it isn't subject to a more dominant source of THERMAL heat, such as he used in the experiment. This experiment blocked the lightpath in all cases...and his convective and conductive heat sources are directly below the food and are hotter than the available infrared radiation from the coals. For reference, the primary reason I found this video was because I was hoping to find something to explain to someone why his gravy tends to burn when he lines the bottom of an OPEN TOP pan with the shiny side up and not with the dull side up. He learned that from experience and wanted to know the science behind it. I haven't found a video that has performed a test with an open pan and a broiler with a heat source that is visible to the food, liquid, or thermocouple. The heat source needs to be capable of shedding it's light onto the food and the placement must insure that it isn't dominated and overwhelmed by rising thermal convection and conductivity from below. Charcoal that is placed indirectly from the food can very well shed INFRARED light heat onto food that isn't in the path of most of its thermal convection. A broiler has similar characteristics. A parabolic reflector has a polished finish because it reflects light better than a dull finish, right? Shiny Aluminium is the choice material for reflecting and focusing light, including for infrared radiant heaters. Infrared heating has the ability to transfer heat to a person or object without heating the surrounding air because it is very high intensity LIGHT that is invisible to humans...if light isn't able to reach the person or object from the source, the infrared heat cannot reach the person or object. If you have ever stood in front of a radiant heater and had someone walk in front and block the light you know that the heat is INSTANTLY gone and INSTANTLY returns as soon as their shadow has passed. It doesn't heat the surrounding air, it only heats the surface of whatever it shines upon. The same thing can happen to food, one thing might be in the shadow of another, one thing might be in the direct path of the IR, another might get a reflection from shiny foil. 9 out of 10 times you won't notice a difference because most of the time you wrap and cook with a thermal conductive or convective heat source that is stronger than the IR...it's that 1 out of 10 times when you find yourself wondering...WHAT WENT WRONG???...and the foil and radiation of lightwaves might be the culprit.

Sorry about that! Foil hats are all the rage these days. Also, don't use white Elmer's glue. It never dries on foil. Super glue is much better!

@@GrillTopExperience lol great tip!

I’m pretty sure with tin foil (or aluminum, though tin works better and copper is even better than that plus it will amplify your pineal gland) it is shiny side out? The problem is, if you are searching for protection from your phone, since you are generally looking right at it, they won’t protect you from your phone so get some orgone for your phone! It will work whether it’s directly on your phone or attached to your case. Hope this helps!

Lol..even though my comments are two years late..😂

@@TheKatarinaGiselle: If you're serious (outfits like Consumer Reports say the jury is still out on whether massive phone use with the phone close to your head is absolutely safe, based on the science, thus far) -- the recommendation is to use a headset and keep the phone several feet away from your head, to be on the safe side. Given how much a gigantic number of people are constantly on their cell phone, the effect can't be large, but after several decades, it could matter. OTOH, we KNOW that things like diet and exercise matter a LOT over time, and look, for example, at how the typical American eats and doesn't exercise much -- so the KNOWN effect of that is likely 1000x or so as bad, and except for taking lots of pills (with side effects and high costs) to try to counteract the effects of things like terrible diets, food charts emphasizing carbs (which is horrible advice re diabetes risk), etc., little is done. Logic and humans very often have an unproductive relationship.

It's true! I usually put mine right on the rack, but needed something easy to wrap. I also read that people recommend that you unwrap potatoes if you toss it in the fridge because it creates a low oxygen environment and encourages botulism.

I just cooked a burger in oven than 20 minutes later flipped burger and added McCain fries. 20 minutes later burger was done as well as fries but burger & fries stuck to shiny side. Definitely will try the dull side up next time too see if I get the same results.

I tried searching for diffundate and only found it in some medical journals. Does it mean to break down or release?

@@GrillTopExperience I am very sorry, I am no native speaker so my english is bad, and sometimes wrong. I think diffuse is the correct word. When you use acidic food with aluminium, it dissolves it, and so you ingest some small amount of aluminium. Some people worry, that this might be harmfull. I reasoned, that a higher surface area should provide more attack surface, for the (acidic) food to attack, or dissolve the aluminium. But it was just a thought.

You are right on that one. I had a quite a few twice baked potatoes and home fries after this one was done.

Thanks! There is a lot of bad science on RU-vid. You've got to be careful what you watch. Comments are part of the peer review process.

Thanks! Potatoes in the bag are almost always small. The big ones get sold as bakers where I'm at.

That is really important information! I've done that once or twice too.

Uh-DUH! LOL

Thanks Ivy. Walter had fun with this one. In that situation I would say OK boss, whatever you say boss!

@@GrillTopExperience Hahahaha. That's funny. And true.

The box says: Lift lid. Release foil. Pull up & out. Close lid for storage. Caution sharp cutter edge.

@@GrillTopExperience Hahaha, okay. Didn't know that either.

Thanks! Sometimes you just got to know.

Nice! It's probably true too.

lmao ikr

I didn't test the stickiness, but that is an interesting point. Reynolds makes a nonstick foil and they are adamant that it matters which side goes in on that one. It didn't take much to get Walter in front of the camera. The things people will do to get on RU-vid!

@@GrillTopExperience: At the risk of stating the obvious, the non-stick side of such foil is very likely only one side (no need to treat both sides), so naturally in that case, using the non-stick side next to the food would be mandatory to prevent sticking.

I was at a conference where they had a aluminum foil hat making contest. Two women walked out with ones that looked like the aliens from the movie Predator. Wow!

Thats true. It only matters if you have the non-stick kind. Thanks for watching.

I haven't tried it scientifically, but the aluminum foil guys say it only matters with their non stick flip.

You know, I haven't run into that, but it is an interesting data point.

There aren't that many cooks out there and the they're not likely to say anything as well. Far too busy...

Do I cover the pan or the bread with foil?

If your foil is falling apart, you might want to switch brands. The distance to Mars varies, but it's next close approach is in the end of 2022. Starman is well past that. Who knew the Tesla roadster had that kind of range.

For aluminum exposure or which side cooks faster?

I included that in the original edit of this video. It's really important to get that straight ;)

There are a few, but "Smoking Meat Low and Slow" is the biggest one I watch. There are lots of good tips in that group.

The differences are pretty small if you aren't paying close attention, but you don't really need to pay attention either.

Did Harry Soo do this too?

Crazy, right? I always put the same side in because of how it came off the roll.

Thank's Lew. I few people mentioned that link to Alzheimer's as well. I haven't gotten into the research to see the reasoning behind it.

That explains a lot. Thanks for the info.

Well he does have a few more Michelin Stars that me!

Did anyone else look up this video for different reasons🤔

Not funny. Didn't laugh.

That's a new one!

And what is the result of having less surface area?

Less surface area exposed to the food, means less transfer of aluminums evil byproducts to what you are cooking...which is my chief concern. Since you replied I scanned your vid and see that you were choosing sides for a completely different reason than toxicity.

Wait . . . what? Did he make fun of me?

@@GrillTopExperience he made some video about some dude cooking and was like “your foil is upside you donut!” And I was like upside wtf gotta look this up😂

I guess I'm a donut! It's my dream for him to make fun of my food at some point. Thanks for filling me in.

@@GrillTopExperience get on tiktok then!

@@ithinkitsevansraftovich1747 omfg i know its late but that same video is why im here, confused and looking for answers

That depends on who you ask. The Alzheimer's Society says it doesn't increase your risk.