How do you use tin foil? Because, according to Tom Kerridge, we've been doing it all wrong!
There are so many things in life that we take for granted we’re doing correctly, when in fact we’ve been doing them wrong all along.
For example, did you know that this cheese grater hack is said to make the laboursome chore 100 times easier? Or about this iron cleaning hack that will leave your appliance sparkling? Oh and did you know that we’ve all been washing up wrong for our entire lives?
Well it turns out that there’s another everyday task we’ve been doing wrong our whole lives too.
Chef Tom Kerridge has come out and told us all the correct way we should be using tin foil during cooking and why.
Speaking on BBC Two programme, Fresh Start, where he helps guide families towards a healthy lifestyle, the restaurateur mentioned that, rather than cooking with the shiny side up on a baking tray, we should be dressing the tray with the shiny side down.
‘There’s two sides to tin foil, there’s the shiny side, and the not so shiny side,’ pointed out the 45-year-old.
‘Always remember: dull side up, shiny side down,’ he said
‘It’s the reflective side,’ explained Tom, ‘so that’s going to reflect as much heat back as possible,’ Tom said.
‘Just cooks it a little more efficiently,’ he added.
Makes sense right?
Well many viewers were astounded at the instruction, taking to Twitter to vent their bewilderment at the discovery.
‘Tom Kerridge on BBC2 just said tin foil always put shiny side down,’ said one Twitter user. ‘I always have it shiny side up! Have I been doing it wrong all these years?’
‘Me too,’ agreed another, ‘40 – odd years of using tinfoil the wrong way’.
‘Me too lol!’ echoed another. ‘40 years. It’s weird cos I actually stopped myself with the turkey New Year’s day and stood turning the foil over and over thinking to myself I wonder which way it’s supposed to go? That’s the truth lol! #Spooky’
However, others thought it was quite usual, writing: ‘Shiny side up. It’s physics!’ and ‘If you’ve trained in catering this is common knowledge’.
Looks like we might not have to wait quite as long for that Sunday roast to cook this weekend!