Don't Risk Smoke While Roasting - Crumple Your Aluminum Foil - Tasting Table

"Roasting meat and vegetables is one of the best ways to build flavor. Sugars caramelize and fats render slowly, creating crisp edges and tender centers. Unfortunately, all those flavorful drippings can burn when they hit the hot pan, sending smoke billowing through your oven. But here's a deceptively clever aluminum foil hack: Crumple it instead of laying it flat. Many home cooks already know that you shouldn't use parchment paper for roasting vegetables or meats."

"Crinkled foil solves this issue by creating tiny ridges and gaps under the food. When the drippings hit the uneven surface, they don't overheat as quickly. It's the same logic as using a roasting pan. By lifting the food, air can circulate more evenly and moisture doesn't get trapped underneath. That small bit of elevation promotes all-over browning and keeps your kitchen smoke-free."

"The technique itself couldn't be easier. Simply tear off a sheet slightly larger than your pan or sheet tray and loosely crumple it into a ball. Be gentle here - if you compress it too tightly, it won't unfold without tearing. Next, carefully flatten it back out, but make sure it still has plenty of ridges over the surface. If possible, use heavy-duty aluminum foil as it's less likely to tear."

Roasting develops flavor as sugars caramelize and fats render, producing crisp edges and tender centers. Flat foil allows fats to pool and burn on hot trays, which often causes smoke at high temperatures. Crumpling aluminum foil creates ridges and gaps that prevent drippings from overheating, lift food for better air circulation, and promote even browning. Use heavy-duty foil and avoid compressing the crumple to preserve ridges. For very heavy items like turkey, roll and press foil into cylinders to mimic a roasting rack for added support. Parchment traps moisture and can cause steaming rather than browning, while foil conducts heat and simplifies cleanup.

Read at Tasting Table