Using foil when roasting meat is an easy way to speed up the cooking process.
In addition, due to this material, the walls of the oven remain clean.
There are no splashes of fat or meat juice when cooking food on a grill or barbecue.
There is another undeniable advantage of using metal paper when preparing meat dishes: the food turns out much more beautiful and appetizing.
But if you make one common mistake, all the positive effects will disappear.
What many cooks do wrong
Some gourmets unfold the foil and remove the dish from there immediately after it is finished baking.
This should never be done: there is a high risk that the meat will lose its juices and become dry.
The dish should be "finished" in foil. You need to wait at least half an hour.
If you follow this simple recommendation, all the juices (and therefore the bright aromas) will remain inside the dish.
In addition, when the meat is wrapped in metal paper, it will not have time to cool down.
