Bake it

Bake food uncovered if you want it to crisp, rise or brown on top. Most cakes and pastries are cooked this way. If you cover them there will be no room to rise and it will keep moisture in and make the food soggy. For fabulous, crispy, brown pastry always bake uncovered. The Camembert filo parcels are baked in this way.

Covering food tightly during baking will prevent any moisture escaping and keep the cooking liquids in the pot or tin. For slow-cooked meats with juices and sauce you need to prevent moisture loss so that they can cook together slowly. If you are covering with foil, use a double layer and make sure you seal tightly around the edges as in the One-pot lamb shanks.