Andrew Carter, personal chef and culinary instructor at Leon Bistro recommends, 'When aiming for better browning or crispiness, avoid covering food entirely with foil, which traps steam and inhibits even browning, so it's better to use foil sparingly or in a way that allows the food to brown.'
Additionally, Ralph Abundo at Canberra Bond Cleaning says, 'Don't wrap hot or steaming food directly in aluminum foil. Allow the food to cool for a few minutes to prevent steam from getting trapped inside, which can affect texture and flavor.'