For those new to cooking, the first thing you need to know is: you will not get anything to brown in non-stick coated cookware. Stainless steel is the only way to go for the meat browned beautiful, but there are some things to know about the pan. Temperature is important, so learn to use your stainless is a good idea if you do not want to spoil your food and destroy your pots. If you do not know how to use them properly or how to manage air, your food will stick to the pan or burning.
Here are some important tips about cookware:
- Aluminum pan will actually penetrate the food as it is cooked. That is why these foods are acidic like tomatoes will keep your aluminum pans new search.
- Copper pots used by professionals, but very expensive and difficult to maintain, and they will react with acidic foods.
- Glass pots with poor heat distribution and food will burn.
- Cast iron pots are porous and trapped fat can become rancid. They are heavy and cook well, but they will respond to food and rust if not properly “seasoned” and maintained.
- Pan coated, whether expensive or well done, will eventually chip off. What you did not see before you really start chipping minute particles that wear off and lead to chipping.
- The right kinds of utensils needed for all types of pans, including rust.
- Stainless steel by itself is not a good conductor of heat, so look for pans with aluminum or copper core. thermal conductivity copper is very uneven, heat up quickly, and adjust to temperature changes quickly. thermal conductivity aluminum core also very uneven and cheaper than copper.
- Stainless pots to different thicknesses, so buy the best you can afford. Cheap stainless steel pots without a copper or aluminum core will cook unevenly, giving you the hot spots.
- Durable stainless and can maintain its appearance for as long as you own it (some stainless chef has their cookware as long as 50 years).
- Stainless steel does not impart any taste or creating a chemical reaction with food.
- Even the stainless kitchen appliances best will get the small scratches if you use a knife on them, but in general, stainless resists scratches and dents.
What you should do when it comes to stainless?
Cooking is all about shocks and exchange heat. The reason a chicken being roasted at a high temperature in the beginning is to shock the meat and create a nice, crispy and brown skin. The rest of the roast is done at lower temperatures. This technique is also used when cooking on top of the furnace.
So the trick to find what is the right temperature?
- Never put food or cooking oil in the pan without preheating the pan
- When you add to your cooking fat, you will find it a bit shaky in the pan. If your pan is too hot, the fat will smoke and burn. If this happens, remove the fat and start again. The pan will be very hot at this time to take it out of the drive and let it cool a bit when you lower the temperature recorder and to adjust.
- It is best to heat the pan over high heat slowly just so it can heat up evenly
Use the trick droplets
This is a great tips that you can try in the beginning to get used to finding the right temperature. Heat the pan and place a small drop of water on it when you think it’s hot enough.
- If your pan is too cold, the oil droplets will float and evaporate rapidly. Place the food in the pan that is too cold will cause it to stick.
- If the pan is too hot, water drops will split very quickly into a lot of small drops and move very quickly in the pan. Carefully wipe the pan and let it cool drops a bit, then try again. If your pan is too hot, the food will burn. Even high-temperature oils such as coconut oil will smoke because stainless thermal conductivity quickly.
- When you are near the proper temperature, the droplet will split into small droplets of water and then evaporates.
- At the right temperature, the droplet remains and move around the pan, non-volatile, almost like a ball of mercury. This is the time to add the cooking fat and then pieces of meat.
- Water slide from the pan with a paper towel before you add the fat to prevent oil splatter.
You will not find a pan coated in a restaurant kitchen. Cooking with stainless steel can produce some of the most amazing dishes you’ve ever imagined. If you learn to use your pan correctly, you’ll never go back to anything else (van der Waals Check the power if you want to geek out on the physics of cooking). You will increase the range of recipes and making cooking and eating more enjoyable.
If you are just starting out, this is the piece of cookware stainless steel base you should have in your kitchen. They are the size most often used by both professionals and home cooks.
- One, two, and four-liter pot with lid – This will be your workhorses.
- Two to three gallon stockpot with lid – For soups, stocks, pastas, and sauces.
- Ten to twelve inch pan fried with lid – A pan fried (from SAUTER France – “jump”) with relatively high and straight edges with a flat bottom. It is used to make the sauce, pan “fried”, and braising.
- Ten inch pan – A pan (sometimes called a frying pan) has sloping sides that taper in at the bottom. It is used for eggs, omelets, frittatas or even bread.
Look for recipes here healthy. With the right pan, a little patience and practice, and some good advice, you’ll soon be cooking great meals and impressed your friends while everyone benefits from healthy eating strong.
Simple Pan Sauce
Using your pan to make a sauce for chicken or a simple pan other meats.
- After the meat is cooked, remove it from the pan.
- Remove pan from heat and deglaze it by adding a liquid such as wine, sherry, fruit juice, or water, enough to cover the bottom of the pan. (Be careful not to let liquid flame. If it does, quickly cover the pan with a lid).
- Scraping brown bits with a wooden spoon and mix it into the liquid, allowing liquid reduce until you’re left with just a couple of tablespoons.
- Now you’re concentrating the flavor.
- Reduce heat to medium high heat and add about average or a cup of reduced stock (shares your bones work well here).
- Add butter and stir 1-2 pat until it combines. This will give you a richer country.
- Season to taste with salt, pink pepper, rosemary, tarragon or any herb suitable for meat and the last dish you’re creating.
- Continue to reduce until sauce thick enough to coat the back of a spoon. It’s ready to pour in your meat or vegetables.