Is there something you would spray them with before you sell them
See if you can't cut the still-hard pieces into smaller ones so they cook evenlyThen yes, I'd take the foil off so it can all brown nicely, and dry out a wee bit.
It is better to leave the foil on, because the foil captures the moistureYou want to take the foil off on foods that you want to brown the surfaces on, like breads and casseroles.
Remove the foilStir so that the harder pieces are closer to the sides of the dish, then loosely cover with the foil againLike a tent.
