2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order to take advantage of the culinary advantage of cooking their food in a liquid that gives it a new, juicier and better taste, our ancient ancestors prepared it in suitable containers. With the assimilation of the properties of clay, the mass production of cooking utensils began.
Clay is a material that each of us has touched at least once, preparing something delicious. Mussel shells and crushed particles of old clay objects were often added to the production.
Even today, there are various additives in clay vessels, which are placed in order to improve the strength and prevent the release of water from the vessel.
Cooking in ceramic pots is accompanied by some features. They arise from the nature of the material used for production. First of all, after cooking in a clay pot, you need to clean it very well.
They absorb a lot of the materials and liquid of the pot, and if they are not cleaned properly, you will get a mixture of flavors of the dishes cooked one after another.
However, when you do, the use of detergents is undesirable, as their toxins can enter, remain in the vessel, and then be transferred to the pot, which you will prepare later.
To clean the clay pot, it is best to soak it with water, then scrape off the cooking residue. Before using it again, make sure it is well dried.
The materials used to decorate and glaze the ceramics mostly contain heavy metals. Therefore, when buying earthenware, avoid one with a glazed interior, or at least make sure that no harmful materials are used.
If you don't, you risk getting a dose of lead or whatever from the dish in your dish. A simple solution is to choose dishes that are not glazed, ie. - glazed and decorated.
However, cooking with them is more specific, as the dish must first stand in water for some time. This is done so that it is watered and does not take away the water of the cooked dish.
When cooking, the clay pot should be heated gradually, not suddenly. This ensures its integrity at the end of culinary use.
This is especially pronounced when cooking a sach, which must be heated for a long time greased before you put the delicious products in it. Casseroles and casserole dishes are always placed in a cold oven, after which the degrees are adjusted.
Cooking in earthenware requires a little more effort and attention, but the end result is worth it.
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