How can I choose the best pan?
Braising is a cooking method that includes meat or vegetables in liquid slowly. When choosing the best pan, including its shape, the material from which it is made and how it will be used, several factors need to be considered. The pelvis traising can be made of cast iron, anodized aluminum or non -stick stainless steel. Household kitchen can benefit from a small pan that fits in the oven, while the kitchen in the restaurant can be used more from the tilting pan. A deeper folding of the pelvis with high sides holds larger cuts of the meat and distributes heat evenly to cover more meat surfaces during cooking. Cast iron pads are robust, but are often heavier than other types of pelvis. Before cooking with them, they must also be flavored or treated in advance. Find the best for your specific needs. The Lord should be able to hold many different types of food, from whole chickens to baked Rump. If the pelvis has a handles, you will probably want to make sure they are robustly attached to the pan, abY has prevented accidents and that they are oven resistant for those times when the recipe requires finishing the bowl in the oven.
non-styled pans are not suitable for steamed meals that require de-glowing pelvis for sauce. Stainless steel virgins with aluminum core tend to be more expensive than other types of pans. The aluminum core promotes even distribution of heat in the pan to cook the food evenly. Cast -iron Dutch furnaces can also be used as pans.
The style of restaurants or commercial pans are a large tilting fried pan, which can accommodate up to 40 gallons (152 liters) of water or broth. They consist of large, flat stainless steel flat with 7 inches walls (about 18 cm to 23 cm) and suspended cover and bottom. The hinges allow the tilting pan to turn at an angle to allow ease of pouring and cleaning. These types of pans in the pan often have a discharge on the front wall panel. Such pans can bI can either gas or electric.
In addition to the submovers, frying, steam and grate and grate are used to. During cooking or stewing the meat, the pan can lean to forgive the fat away from the meat. The steam can also be carried out by bringing 1 inch (about 2.5 cm) water at the bottom of the pan to the boil, adding food to be steamed and closing the cover.