By what parameters are the clay pots chosen for their application in culinary art, and not to be planted in them? If a little deviate from the topic, it is worth recalling that such a wayward houseplant like phalaenopsis prefers to grow in a piece made of clay. There are two types of clay pots designed for cooking: completely covered with glaze (glazed) and generally without a coating. And all this led to the emergence of certain myths, relating to the environment and the benefits of pottery.
Benefits and pottery
For a long time there is an opinion that the glossy coating inside the pot is harmful to health. This myth was based on the fact that there are toxic substances in the composition of the glaze. But this information has already outlived its own for more than half a century. In the modern world, glaze manufacturers use boleenovymi, modernized technologies. For example, the current Russian producers of ceramics use the same edible glaze, both on the inside and on the outside when producing enameled metal utensils.
Despite the careful washing of unglazed dishes after the preparation of food in it, the remains of food will still remain in shallow pouches, which in time will deteriorate and emit with this toxic substances. Do not think that coating the pottery with glaze is a sign of wealth and luxury. It's just the need to take care of the health of the customers. Glaze corresponds in this case to the use of a thin layer of glass, and as is known, glass is the most reliable substance.
Features of a cooked clove in clay pots
It is not necessary to be a super chef to be able to prepare fantastic dishes in earthenware. The main qualities of utensils made of crockery are that they are very good not only keep the heat, but also have low efficiency. The cooked food in the pottery is original and inimitable, unlike the one that can be fried or stewed. Despite the fact that the products seem to languish in ceramic ware, all useful vitamins and active substances remain in them.
For fans of dietary food cooking in ceramic ware becomes a favorite thing. For example, for those who adhere to the autumn diet, which does not allow the use of fats in food, cooking in this vessel will be appropriate, since it is possible not to add fats to ceramic dishes, while remaining tasty anyway. The same goes for meat.
Frequent disputes exist between cooks, and gourmets join him, about the amount of water that must be used when cooking food in pots. In perfection, water does not need to be added at all, since in the preparation of both vegetables and meat, the juice in which they are prepared must be produced. The note, who is still afraid for the prepared dish, can add a little water, but it is worth remembering that water should not exceed a third of the volume of other products.
Another advantage of cooking food in pots - they do not need to mix during cooking - this material will not allow the cooking products to burn.
The rules of using clay pots
Such pottery material as ceramics is rather scrupulous in use. In order for the dishes from this material to last a long time, you need to be able to take good care of it.
If you use non-glazed dishes, it instantly smells. To avoid this, it is recommended for some dishes to have separate pots. Suppose, if in this case you use the same pots for cooking both fish and chicken, then in the final result the food will get an unwanted and unpleasant smell. That's why you need everything separately.
Freshly bought pots should firstly be placed in a large basin and completely filled with cold water. After an hour passes, they can be removed and dried. Before each preparation, the food is completely filled with cold water and left for 15 minutes.
At the end of cooking, do not advise to resort to the use of degreasing agents, even if the dishes are very fat. You can replace these funds with ordinary table vinegar, using 2-3 spoons in each pot and after completely filling them with water. After the pots are put in a cold oven and heat up to a temperature of 150-170 degrees and hold there for 30 minutes. After a slow cooling of the pots, they are washed with the use of household soap and drinking soda.
The characteristic features of pottery are that it is very fragile and it does not want a sharp temperature drop. That's why the clay ware is put only in a cold oven and then heated to a small temperature. But when the time comes to remove the pots, advise to resort to the use of wooden stands, but in no case put on the cold surface.