So the better question to ask is;
Why does tinfoil really have 2 different colored sides?

So which side keeps in more moisture? This could be the cause of many a runny lasagna.

at the shops i always go shiny side out :lol:

try poking some holes in the foil during the last 15-20min of your baked pasta it will let the excess moisture out, or take off the foil for the whole cooking process and have the cheese all browned up.

maybe the tomato sauce is not reduced enough ??

ok this is getting side tracked, sorry to highjack.

http://en.wikipedia.org/wiki/Aluminium_foil

While many believe that the different properties keep heat out when wrapped with the matte finish facing out, and keep heat in with the matte finish facing inwards, the actual difference is imperceptible without instrumentation.

Its just part of the proccess used to create the foil.

"The shiny side is produced when the aluminium is rolled during the final pass"

Interesting, now, does aluminum pass into our food when we cook with foil? Aluminum in deodorants leads to cancer, i dont want it in my food!

Oddly I learned something new from this thread hahahah.
I really thought it would be a simple thread, but this is reaching a new level!

IMO, yes, aluminum does go into our food when in contact with it. Especially acidic foods like tomatoes. Aluminum cookware, aluminum foil, aluminum in your cake mixes, aluminum in your deoderant. I do believe some studies have shown that aluminum can lead to Alzheimer's. But if one thing doesn't get you, another certainly will...muhahahaha. :D sorry, evil laugh.

actualy there is a difference weather it is shinny side in or out, but it is not enough of a differance for us to worry about.

3 types of heat transfer conduction, convection, and radiation, the shinny vs non shinny side of the foil will only affect the radiation method of heat transfer. but not by mush as itis shinny but not as shinny as we thing. talk a look at the oilwell firefighting suits., very shinny and very very reflective. aluminum foil is shinny but not very reflective due to the nature of aluminum.

so don't worry about it. what ever way your potatoes get wraped up is ok.

as for lasagnia tent the aluminum don't seal it so the moisture can escape during the whole cooking time.

Steve

True, but thats a little bit of a downer way of thinking, isnt it? I mean, most of the things that lead to all the problems we get can be removed from our lifestyle. Anyways off topic :p

I think the risk of aluminum is a little blowen out of proportion.

if we do all our cooking and eating with uncoated aluminum then the average person will ingest 3.5mg of Al / day, where as one antacid contains 50mg. Several Dr's are now listing Al as a very low factor in Alshimers now also. yes it is a concern, but anyone who worries about using foil on there food in the oven or on the BBQ when they chew a couple antacids a night is just silly :mrgreen:

Steve