Rus Articles Journal

We fry, we cook and we bake. And in what?

the good hostess, choosing ware, first of all, will look not at the price, and at what the pan or a bowl is made of. A lot of things depend on an ordinary pan or a frying pan: she can solve a problem of the burned food or improve taste of a dish, or perhaps at misuse, to do harm to health.

Making the choice, it is necessary to know well: in - the first, the kitchen ware is classified by material of which it is made, by manufacturing techniques, as external and internal coverings. In - the second, the ideal ware has to be smooth, without ledges and deepenings creating conditions for a congestion and retardation of the remains of food and is made of material which does not change appearance, taste and aroma of a dish and does not form dangerous chemical compounds with products. In - the third, each expensive ware has inexpensive analogs. In - the fourth, each hostess should note that the cast ware in life is much more convenient: thicker and heavy, it evenly distributes heat, so, there is no effect of “thermal shock“, and the food does not burn. In such ware it is possible to subject food to long processing. The large role is played also by thickness of a frying pan or pan. The ware with thickness of a bottom of 2,5 mm is most widespread., it can be used on gas and electric stoves, and here for plates with glass ceramics it is not recommended. Here thicker bottom - 4 - 6 mm is necessary.

Eternal values

Practically all instructions to modern models of pans and frying pans promise them nearly eternal service life. However actually it far not so. Longevity of ware depends not only on those materials of which it is made, but also from the correct leaving.

, besides durability and longevity, are steady

of the Pan from stainless steel against influence of acids and alkalis, will not change taste and color of food and are absolutely harmless. Now separate objects and sets of an alloy “chrome - nickel 18 - 10“ are especially popular (chrome - 18% and nickel - 10%). That the food did not burn, and cooking brought as little as possible problems, and the ware served as long as possible, pans and frying pans have to be well polished, with a thick bottom and walls, and also with a transparent glass cover from heat-resistant glass. The dishes from stainless steel are washed usual dishwashing liquids.

Patriots are sure by

- the Russian frying pans the best in the world, and all because still it is possible to buy products from the real cast iron from us. Pig-iron the frying pan, though heats up slowly, but heat distributes evenly and long keeps it. However, it is necessary to look after her correctly (to wash and wipe carefully dry), otherwise metal is exposed to corrosion, and on it a time is formed (at each following preparation of a time in metal reveal from heating, and soot comes to food). Besides, despite visible “heaviness“, cast iron - material gentle, when falling can break up.

But enameled the ware, pig-iron or iron, by right became the general favourite. It is safe, washes easily and cleaned, and the multi-colored enameled pans and bowls can become decoration of an interior. As for products with white enamel, they are quicker soiled and reduce intensity of heating. So, buying something brand new, it is necessary to choose more dark, or at least with a dark bottom. To preserve enamel and safety it is necessary to follow certain rules only. The enameled covering bursts at blow and sharp change of temperature therefore it is impossible to put hot ware on a cold or wet support, and also to set up an empty cold pan on the heated plate or to pour in the hot ice water which burned a vessel. The ashes will depart by itself if to fill up it I will merge and to wait several hours. You should not put also a big pan on a small ring, at uneven heating enamel by all means will break away. Besides, enamel collapses under the influence of acid and alkali therefore it is impossible to keep vinegar in such ware. And here in washing it is unpretentious - it is possible to use both soap, and abrasive means and to put in the dishwasher. If, despite all efforts from enamel everything is the piece broke away, then it is strictly forbidden to use this ware for cooking.

“Nou - Hau“

of B antiprigarny to ware, as a rule, (steel, enameled or aluminum) is applied on internal part of a pan a special covering. The most widespread - teflon , meet titanic less often (which is not afraid of contact with iron objects) and silicone . The Antiprigarny covering is unique on a combination of ecological parameters and durability, but at contact with metal objects can be damaged. Therefore, preparing on “teflon“, it is necessary to use special kitchen devices (rakes, spoons) from high-temperature plastic. If in a ware bottom with an antiprigarny covering the plate from an aluminum alloy is pressed, then the food remains warm still some time after preparation.

the External covering can be a miscellaneous too. The cheapest and short-lived - acrylic paints. Silicone coverings are slightly stronger, but when heating ware they quickly enough spoil. Expensive porcelain enamels are most durable and strong (for example, glass enamel does not change color when heating, quite easily washes abrasive cleaners, more shock-resistant, low-porous and therefore very wearproof.) . If not to throw ware with glass enamel on a floor and not to beat with the hammer, then it will serve very long. And, at last, recently there were coverings from cryolitas, new material for an external covering on the basis of heat-resistant pitches. It is steady against pollution, easily washes, has wide color scale.

That the antiprigarny ware for many years kept initial appearance, after its each use it is necessary to wash out carefully inside and outside. Inside it should be done very carefully: soft sponges or rags with liquid detergents, never to use metal basts and abrasive powders. Before the first application such the dishes need to be washed and wiped it, and then to slightly oil an internal surface or fat. After that the ware is ready to application. It is recommended to prepare on moderate fire and to avoid too high temperatures.

Besides a covering quality of a product is influenced by ware thickness more. With bottom thickness less than 2 mm. there can be only baking dishes of cakes and Easter cakes, baking sheets and cocottes for preparation of juliennes, that is, products which do not contact to heat source. Better if the bottom is reinforced, but not multilayered. Otherwise, it can change a form from - for different coefficient of expansion of metals. And the covering has to make more than 20 microns.

the Most fashionable

However, the boom on antiprigarny ware already gave way to hobby for ware from fire-resistant glass. This last peep of pan fashion, has some shortcomings - beautifully, but is expensive, and sometimes fire-resistant glass fights. But it does not enter chemical reactions with any food, well absorbs heat, easily washes and does not give in to scaling. Dishes in such ware do not burn, and it is simpler to culinary specialist to monitor process - all is visible. The ware from fire-resistant glass and porcelain demands a bit different address, than habitual kitchen utensils. It can be put on any heating device, up to the paraffin stove, but at the same time it is necessary to enclose the metal gauze - a rassekatel for a flame. As glass much worse than metal carries out heat, uneven warming up of a bottom can lead to cracking. And the metal gauze - a rassekatel helps to distribute heat more evenly. Besides, in heated fire-resistant ware it is impossible to pour cold liquid and even to put cold products, and the plate on which there will be such pan should not be very hot. In a food preparation time the bottom of fire-resistant ware has to be always covered with a layer of liquid or fat, and, stacking in it products, it is necessary to watch that it in a pan remained rather empty seat. But the modern fire-resistant ware can be used in the microwave oven - furnaces, ovens, freezers, it maintains temperature from minus 40 to plus 300 degrees

the ceramic, porcelain and faience ware is Not less difficult S. in operation . Despite it, experts claim that behind it the future - as behind the most eco-friendly. Modern versions of products from these materials allow to use them both in ovens, and in Microwave ovens.

Pottery can use

in electric and gas ovens, but at the same time it is recommended to put them in minimum heated oven and to gradually heat it to necessary temperature. The structure of ceramics such is that it at first absorbs in itself moisture, and gives it then. The ceramic ware is able to regulate temperature and humidity. And, does it not worse than a thermos. The compote left in a ceramic jug will remain cool even on the sun, and tea or coffee in a ceramic teapot will be warm within several hours.

is not recommended to subject

As well as glass, ceramics to sharp difference of temperatures (it is impossible to place from the refrigerator in a hot oven at once). At the same time, it is good to use it in the microwave oven (except teapots, coffee pots, jugs). As for teapots and coffee pots - before filling in boiled water, they surely should be rinsed with hot water. It is strictly forbidden to put these products on electric stoves or an open flame and to use in them boilers. It is necessary to wash ceramic the dishes in warm water.

Terracotta ware. It is one more novelty made of environmentally friendly red clay. The dish prepared in it develops a special taste and aroma. Every time before application ware and a cover for 10 minutes needs to be lowered in the container with cold water. After that it is possible to lay in it products, to close densely a cover and to put in an oven, gradually heating. It is possible to prepare in such ware at a temperature of 225 - 250 °C from 35 to 55 minutes. To take out a ready dish from an oven and a tax to a table.

the Faience ware has the smaller mechanical durability and thermal firmness in comparison with porcelain, but at the correct leaving can serve long enough. The most widespread mistake - the wrong washing of faience. Such the dishes cannot be washed hot water, only tepid with soap at all, and for rinsing it is better to use cold. It is necessary to handle faience very attentively not to break away from it pieces. For increase of durability the faience ware should be subjected to training once a year. For this purpose it is placed in deep capacity, filled in with the cold water which is not containing lime, slowly heat water, bringing it to boiling, and then boil within 1/4 hour.

One more hit - flexible silicone forms for pastries. They are various sizes, flowers and configurations, allow to bake cakes without the greasing fats, and the dish does not burn neither in an oven, nor in a microwave. Besides, the same forms can be used both for the test, and for preparation of jelly, fruit jelly, chocolate, mousses, aspic. Silicone maintains temperature from - 60 to +280 degrees. That is in it it is possible not only to bake, but also to freeze desserts and snack, at the same time material quietly transfers sharp change of temperature. However, it is impossible to put silicone on fire or an electric ring. One more plus - confectionery forms from silicone take very few place in a case and are very durable. For example, at daily thrice pastries the term of their use reaches three years of service.

What of these numerous achievements it will be p in kitchen first of all and with what it is necessary to wait a little, - a matter of taste of the hostess. But if though something from such rich range appears in a kitchen case, it for certain will please more than once a family and guests with the real culinary masterpieces.