Introduction to Casserole 1 Traditional casseroles are ceramic products made of raw materials that are not easy to transfer heat, such as timely, feldspar and clay. They are fired at high temperature and have the characteristics of air permeability, adsorption, uniform heat transfer and slow heat dissipation. The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.
Characteristics of casserole
1, fast heat transfer, slow heat dissipation and strong heat preservation ability. Generally, the food in a casserole can keep close to boiling heat for 5 to 10 minutes.
2. The casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent.
3, suitable for slow fire.
Advantages of using casserole
Casseroles can transfer external heat energy to internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients spill out, the fresher the taste of the soup, and the crisper the texture of the stew.
Selection skills of casserole source website: look at a good earthenware casserole. Pottery is very fine and mostly white in color. Surface glaze is also of high quality, uniform brightness and good thermal conductivity.
Source website: Look at the casserole with good structure, reasonable structure, flat placement, round pot body, smooth inner wall, no cracks and prominent sand grains. The lid of the pot cover is tight and cannot be changed. You can try to rotate it. If the pot cover clings to the pot body, there should be smooth friction when rotating.
① Look at the pot surface.
The surface of the pot is smooth, but it is not required to be as smooth as a mirror. It is normal to have irregular shallow lines on the surface, but if the lines are too dense, they are defective.
② Check the site.
"Small bumps" can be removed by grinding wheel, and "small pits" are of poor quality. Some pot sellers often fill their eyes with graphite, which is not easy to be found. It only takes a few brushes to expose them.
③ Check the bottom of the pot.
The smaller the bottom of the pot, the faster the fire conduction, saving fuel and time.
④ Check the thickness.
Pots are divided into thin ones and thick ones, and thin ones are better.
Source website: Listen to the sound. Tap the jar with a lid or coin. It is best to be clear, bright and crisp. When identifying, the bottom of the pot can be turned upside down, and the finger can be pressed against the center of the depression and tapped with a hard object. The louder the pot sounds, the greater the finger vibration, the better.
Source website: When buying in a closed place, fill the casserole with enough water and check whether there is leakage. You can also tap the pot gently with your hand to see if the sound is crisp and lingering. If there is a hoarse voice, it means that the casserole is cracked. It's best not to buy it.
Source website: Buy casserole on demand Generally speaking, you don't need a good casserole with pottery to decoct medicine, just buy a casserole with low price and no leakage. The pot for stewing food requires higher requirements, and it is best to choose a white casserole with good quality.
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2. When using the casserole for the first time, you need to brush off many small sand grains on the inner wall of the casserole with a small brush to prevent the sand grains from falling into the food.
3, the newly bought casserole often leaks, this is because there are many sand holes. When the new pot is used for the first time, it is best to make noodle soup or porridge. Don't brush the pan first after eating, put it on the fire, let the batter in the pan dry, plug the tiny sand holes on the wall of the pan, and then wash it. So that the casserole won't leak.
4. Don't quench when cooking. If water needs to be added, it should also be heated to avoid cold and hot shocks and reduce its service life.
5, handle with care, don't "hit hard", after all, it is a local product, and bumps will make it "smash".
Casserole 1 Precautions for use. Heat it gradually, don't burn it suddenly on the fire, so as not to burst.
2. After the dishes are cooked, when the casserole is away from the fire, frame the pot with sawdust, so that the heat can be evenly dissipated and cooled slowly to avoid cracking. You can also make an iron ring according to the size of the casserole. After the casserole is fired, put it on the iron ring, so that its bottom does not directly touch the ground, and naturally cool, which can make the casserole last longer.
3. Casseroles should not be used for cooking. Generally, casserole is used for soup and cooking. Because the oil temperature of cooking is very high, the oil in the pot is suddenly put into cold dishes when heated, and the pot is easy to explode. Therefore, when cooking, you should add water first and then move it to the fire. If the pot is boiled first and then drained, it is easy to explode. When using casserole to make soup and stew meat, you should first put water into the casserole, then put the casserole on the fire, first with slow fire, then with strong fire.
4. When putting the casserole from the top of the fire, put it on a dry wooden board or straw mat, and never put it on a ceramic tile or concrete floor.
5. Don't use casserole to make sticky food.
6, don't dry-burn, and don't wash it with water when it is still very hot, so it is easy to crack.
7. Don't wet the bottom of the pot. Try not to wet the bottom of the pot when washing, and pay attention to confirm whether the bottom of the pot is dry when getting angry. Wipe the water outside the casserole before each use.
8. Casseroles handed down from Chinese medicine should not be used for stews and soups. Similarly, casseroles used for stewing and stewing food should not be used for frying traditional Chinese medicine.
Introduction and input text of ceramic pot 1 Ceramic pot is a glazed pot made of clay and sand, which is smooth, modern, bright and sanitary. Simply put, ceramic pot is a glazed casserole. Can be used to make soup.
Casserole has small pores, poor high temperature resistance, large mouth and fast heat dissipation. The method of direct heating by medium and small fire is mature, and there are also heating methods such as steaming and stewing. Make soup in the north, and call it Bao in the south.
When ceramic pot is heated, the temperature rises slowly, which can make the food heated evenly and fully, and the cooking is more shiny; Insulation can also be smoldering. The earthen pot is a pot made entirely of clay, which feels rough and has a simple shape. It is widely used in Hong Kong, Macao and Guangdong. Ordinary clay pots can be stewed, braised and braised, with large pores and high temperature resistance. In addition, the spout is small, the heat dissipation is slow, and the stew time is shorter. Attention should be paid to the application of heat, and the fire should not be too violent to prevent the crock from cracking. After cooking, the soup has less juice and strong flavor.
The best thing about ceramic pot.
1, sealing and temperature: ceramic pot has excellent sealing performance and excellent internal circulation effect, so it is easy to spoil when using ceramic pot stew, such as soup, soup and stew, where the meat is easy to rot, while tofu and the like are easy to spoil.
2. Insulation: Therefore, ceramic materials conduct heat slowly, which can keep the food in the pot at a longer temperature. Some soups should be warm, not hot. ceramic pot is far more effective than other pots in this respect.
Shopping tips for ceramic pots 1, look at the gloss. A good ceramic pot will have a higher gloss, and the ceramic pot surface with quality deviation will be dull.
2, feel. A good ceramic pot will naturally feel much better.
3. Knock on the door and listen to the sound. Ok, ceramic pot, there will be an echo when you knock.
4. Fill it with water, heat it and observe the phenomenon. Ok, ceramic pot, there will be no white floating objects in the water during the heating process.
5. Look at the price. Price determines quality to some extent. Well, the price in ceramic pot will naturally be higher.
6. Try to choose a white ceramic pot. The brighter the color, the more heavy metal elements such as lead and cadmium will be contained in colored pottery pots.
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2. When using ceramic pot, it is necessary to pay attention to putting water into ceramic pot before heating. When heating, it is seldom reheated with slow fire, otherwise it is easy to explode. Ceramic pot can be used to make soup, but don't use ceramic pot to cook, or it will explode easily.
Ceramic pot should handle with care, while ceramic pot itself is fragile. We should try our best to avoid collisions and take good care of ceramic pots.
4, ceramic pot to burn things, first dry the water outside the pot, slowly get angry, if there is less soup in the pot, add warm water or hot water.
The difference between ceramic pot and casserole 1, raw materials
Casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. Ceramic pot's raw materials are not as complicated as casseroles, and they are mainly made of clay with different properties, and are made by technological processes such as batching, molding, drying and roasting.
2. Seal
Relatively speaking, ceramic pot has better sealing performance, and the pot cover and the pot body are closely combined, so the internal circulation is better. The sealing of casserole is not as good as that of ceramic pot, so the cooked food is not as delicious as that of ceramic pot.
3, heat preservation
The thermal insulation of casserole is better than that of ceramic pot, because the thermal conductivity of casserole is slow and the internal heat will not be easily emitted, so the thermal insulation effect is good. And ceramic pot soup, usually not drink hot, but drink warm.
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