Cooking with tin foil doesnt take less or more time .It is a different way of cooking altogather .When the food is in a oven wrapped in tin foil say its fish it is getting more steamed then baked.If it was not rapped the fish would be being baked and not steamed like in the foil .
The scattering angles would have changed, but the qualitative results would also change: the reason Rutherford chose gold was because it is EXTREMELY malleable. One can stretch gold foil until it is only a few atoms thick in places, which is not possible with aluminum. If the foil were too thick, there would be no transmission of particles at all; the whole point was to demonstrate that most alpha particles passed through unchanged, but some of them scattered, which is only possible with a VERY thin foil.
Black foil would attract heat and burn the potato if you put it in on a too high heat, or left it in too long, it would be very unpredictable but silver foil reflects heat, and cooks it slower and is easier to tell when you have to take it out : it's just easier!
the more you take the more you leave behind,qhat am I?
aluminum foil is .0007 inches thick, so it takes it a couple of seconds before it cools down. that's why its not hot when u take it out of the oven..hope that helps
Yes, probably just be less effective so just take a bit more than normal!
In induction cooking, the heat is dispersed through a copper coil in the cooking vessel. It does take less time to cook the food and uses less energy, which translates into money savings.
Paper, because it is much lighter, and a foil airplane will take up much more mass.
Covering a roast while cooking it will help to retain the juices. Otherwise it may dry out in the cooking process.
== == Many cooks would recommend taking the foil off about 30 to 45 minutes or so just before removing it from the oven. That way the browning can occur (and you can be sure it's not under done). After pulling the foil, check back every 10 minutes or so until the desired "brown-ness" happens. Too soon and the bird dries out. Too late and it has an "under done" look. Bon appétit!
Yes, It does take longer to cook more than one chicken because you have more things to heat up in the oven there for it takes longer.
never does
you looser who cares your taking about cooking
Tin foil can't be easily digested, so I suggest you give him some laxatives or take him to the vet so he/she can tell you a more accurate answer and solution.
Aluminum foil is an incredibly versatile cooking product. It can take the heat of almost any kind of cooking (stove, oven, grill, firepit), it can be formed into any shape needed, it can handle a bit of steam pressure when folded properly, it's lightweight, it's affordable, and it can be recycled.It is not actually Aluminium but an alloy of Aluminium[90%] and other metals[10%] that stop Aluminium from "rusting/oxidising" and exploding on contact with water and heat. Aluminium is lightweight, very malleable[so you can bend it], cheap compared with other metals, recyclable and easily drawn into thin sheets.
id go with fletching see im 92 fletching and i gave up cuz its soo long but on the other side u can take cooking cause less people hae 99 cooking rather then 99 fletching
take a empty water bottle and poke a pen tube through the side and put foil over the other end and poke a few holes in foil. put bud into foil. smoke away take a empty water bottle and poke a pen tube through the side and put foil over the other end and poke a few holes in foil. put bud into foil. smoke away take a empty water bottle and poke a pen tube through the side and put foil over the other end and poke a few holes in foil. put bud into foil. smoke away take a empty water bottle and poke a pen tube through the side and put foil over the other end and poke a few holes in foil. put bud into foil. smoke away
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