What is it below the pelvis?
The pelvis is a pan for cooking, which is specially designed for underpost. Many kitchen shops sell pans in a range of sizes, and most of the suffocating pans are designed to go into the oven and work with them on top of the stove.
If possible, try to handle under the pelvis before purchasing it to make sure you are buying high -quality nitric pan, which will stand for years of use. If this is not possible, order the pan under the treading pelvis through a reputable company that allows you to return the pan if it is not satisfactory.
Braising is a two step process that results in extremely tender and tasty food. In the first step, food is tanned with fat and dry heat. In the second phase, food is partially covered with water and cooks for a long time at a very low temperature. Traising is ideal for hard meat, because the slow cooking process gently decomposes meat, making it more tender and allows him to absorb flavor bowls.
Some examples of steamed food are Coqu Vin, Chili and Beef. In all these cases, long, slow cooking of the bowl is essential because it creates a rich, complex taste and very fine meat. Traising is generally not suitable for meat that are already fine, and if used for vegetables, it may tend to completely disintegrate the vegetables. If this is not a intended goal, chefs may want to explore alternative cooking methods such as sauteing.
Several things distinguish the pelvis from other pans. The first is a very strong, robust construction that allows the pan to resist long -term heating. Usually the handle is made of oven resistant material, so a pelvis with braing can be used in recipes that require the use of the oven. The pad with the underflow also has a cozy lid, which can be made of glass so that the chef can check the food with food to the pelvic content by lifting the lid.
cast iron iron is excelledI material for pans, because it lasts very well supportive and slow heating. In some cases, dishes may be acceptable without acceptable dishes, although it may not be safe in the oven and chefs must be careful when using fats and oils, as well as metal tools. If the oven is used in the nitric pan, make sure it does not contain any plastic components, although silicone cool handles are quite useful and safe.