Stainless steel container to warm at the halfway stage of heating, place the unsalted (!) Portions

Who knows why stainless steel cookware has long been the focus of housewives. Perhaps for its elegant look that is brightened and cuisine. Perhaps for the material, stainless steel. Perhaps godmother the lure of retailers on the bottom of the heat accumulation, which has evenly distribute heat across the surface and the bottom of saving electricity. Perhaps the lure of the possibility of cooking without water and fat. Classic Cooking
How to do it? Start with the highest degree heat (about 4 minutes on cast iron plates electric cooker, about 2-3 minutes at a gas cooker and ceramic hob). Then reduce the heat to the lowest level.
With electric cooker and ceramic hob to pay to use their residual heat after shutdown issue, the simmering dishes. The condition godmother of success, which saves electricity, is a quality cookware, ie good performance of his DNA with sufficient thickness and engaging lids. Watch the salt!
Liquids (water for cooking potatoes, rice, vegetables, chickens, etc., for the preparation of milk porridge - even if it was only a pinch of salt) Solt, to reach boiling point! If you prepare fast food, meat, poultry, fish, vegetables, braising, everything that is needed salt, fried foods, follow these steps: a container shortly be brought to the highest degree heat, add the required amount of oil and then, to their heat Put in a container made of stainless food. Be careful godmother not to stainless steel cookware never overheated!
Vegetables, rinse, drain, place in a cold (!) Stainless steel saucepan or pot, cover lid and approximately 4-5 minutes cook over medium heat stage. Then switch the hob on the lowest level at which vegetables dovaříte. With electric cooker and ceramic hob can be used to dovařování residual heat plates.
If cooking on the lowest level of heating steam to escape out of the container (this is a bad signal sealing lids), a dish during cooking rather check and add a few tablespoons of water. Preparation of meat, poultry, fish without fat
Stainless steel container to warm at the halfway stage of heating, place the unsalted (!) Portions and press them down. Sliced meats initially "sticks" to the bottom, godmother and after 3-4 minutes (depending on the quality of the meat) themselves from the bottom rebounds. Turn slices and continue well after the other. Meat, poultry, fish Solti after removal from the container.
Never leave it in a stainless steel dry food residues because of their removal can cause damage to your dishes. When the washing, never use sponges with a rough surface, scouring pads, liquid or classic sands. Stainless steel cookware after washing, dry it, since during the slow drying time on it may appear spots, which reduce its aesthetic appearance. If it happens that food scraps in stainless dries, let it soak (you can add a little water into the detergent). Never try to scrape food scraps violence, because you ware scratching. What coloring stainless steel? godmother
Tan to brown discoloration of the outer surface godmother of the stainless steel cookware is a sign of misuse, during which the undesired overheating of the material. Unfortunately, this is a permanent discoloration that can not be removed. If the ear plastic dishes or in combination with metal, when used improperly can also lead to damage.
To avoid unsightly looking zahnědlého dishes, get rid of the bad habit - not even one on which you cook griddle. The diameter of the electric hotplates or glass ceramic hob must be equal to or slightly smaller than the diameter of the bottom of the container used. If you cook on a gas flame from a gas stove must not overlap the edges of the bottom of containers (it is advisable to use a diffuser strainer or tea - iron griddle). godmother
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