How to cook in ceramic cookware. Councils for the preparation of meat dishes. Glassware in the kitchen and its benefits

Cook a truly delicious, satisfying and healthy soup for the whole family - a whole art. Success in this business depends not only on fresh quality products, a proven recipe and little culinary tricks. Proper utensils are also important. What exactly it is, we understand in practice together with.

cabbage classic

Ceramic pots are made for soups. Remember, they are used for gas stoves, but only if there is a divider. So, a 3-liter from the Julia Vysotskaya brand line from the Pilot MS company is ideal for borscht. We put in a pan 800 g of pork on the bone, a whole onion, Bay leaf and peppercorns to taste. Pour everything with water and cook for an hour over low heat, regularly removing the foam. Then we filter the broth, cut the meat into pieces and remove. Let the broth boil again, put 3 potatoes in cubes, grated carrots and beets. When the vegetables soften, pour 300 g of shredded cabbage, cover the borscht with a lid and bring to readiness over low heat. At the end, return the pork to the pan. Thanks to ceramics, borscht will not be boiled, but will languish, as if in a real Russian oven. In addition, you do not have to separately fry vegetables, thereby depriving them of vitamins. Before serving, pour the borsch on plates and season with lard, rubbed with garlic and herbs.

shepherd's dream

Goulash has been considered the soup of Hungarian shepherds in their homeland since time immemorial. To recreate the unique flavor of the dish in all its glory, it is best to cook it in ceramic dishes. Such as a ceramic volume of 1.6 liters. Thanks to the thick bottom and the dense, completely non-porous structure of the coating, vegetable sauteing will turn out to be especially fragrant and tasty. Melt 2 tbsp. l. pork fat, fry 2 onions in cubes and grated carrots. Add 700 g of veal in small slices and simmer for another 10 minutes. Season the meat with paprika and cumin to taste, pour in 1 liter of hot water, cook over moderate heat for about 30 minutes. Ceramics "does not like" too strong a flame. At this time, we peel 4 fresh tomatoes from the skin, rub through a sieve and send them to the pan along with 5 potato cubes. Salt and pepper the soup to taste, cook under the lid until the potatoes are ready. Serve goulash in bowls, garnished with chopped herbs.

A celebration of abundance

Lagman is a famous Uzbek soup traditionally cooked in a cauldron. If you didn’t have it, a 3.5-liter ceramic will come to the rescue. Due to the slow uniform heating, the same effect of languishing is created. At the same time, all components retain their natural taste and useful properties. Heat up in a saucepan 4 tbsp. l. vegetable oil and fry 500 g of beef cubes. Add a large onion in half rings and 2 carrots in strips. Stirring frequently with a spatula, simmer the meat for 10 minutes. Then, in turn, with an interval of 3-4 minutes, add the remaining chopped vegetables: fresh tomato, Bell pepper, 200 g of white cabbage, green radish, 2 stalks of celery. Now we put 2 tbsp. l. tomato paste and 2-3 crushed garlic cloves. Pour in 800 ml of water, salt and pepper to taste, cover with a lid and bring the soup to readiness. Separately, cook 250 g of noodles for lagman. Pour the soup into bowls, lay out the noodles and generously sprinkle with cilantro - a delicious hearty lagman is ready!

mushroom velvet

Delicate mushroom cream soup will heartily delight home gourmets. In a 1.6 liter ceramic, it will turn out tastier than usual. Directly in it we heat up 2 tbsp. l. olive oil and sauté a small onion in cubes. Then pour 400 g of champignons into slices and fry until golden brown. Add 2 potatoes in cubes, season everything with a pinch of thyme and rosemary. Pour in 500 ml of warm cream of medium fat, 200 ml chicken broth and cook the soup under the lid over low heat for 20 minutes. Ceramics, as we already know, provides smooth, uniform heating. Thanks to this, the mushrooms will better reveal subtle nuances, and the cream will not burn and will not lose its delicate taste. When the vegetables are ready, gently beat them with an immersion blender and pour in 80 g of grated parmesan. Cook the soup for another 5 minutes on the lowest heat, stirring constantly with a wooden spatula. Serve mushroom cream soup, garnished with fried mushrooms and parsley petals.

fish quirk

Fish soups are also very convenient to cook in ceramics. We heat up in a volume of 1.3 liters 3 tbsp. l. olive oil and brown 2 minced garlic cloves. We put 2 fresh tomatoes without skin, knead with a spatula, lightly salt and pepper, simmer for 10 minutes. Pour 1 liter of vegetable broth, pour 2 stalks of celery into strips and cook over medium heat for 10 minutes. Cut 200g yellow cherry tomatoes in half. Cut 400 cod fillets into slices, put in the soup along with cherry tomatoes and cook under the lid for another 10 minutes. The languishing effect created by ceramics will preserve the delicate texture of the fish and allow it to be deeply nourished by the aroma and taste of vegetables. As soon as the soup boils, remove it from the heat, add Provencal herbs and lemon juice to taste. Because ceramics hold heat for a long time, the soup will cook for a while on its own. Thanks to what its taste will turn out brighter and more interesting.

Ceramic dishes can really transform the taste of your favorite soups, and at the same time preserve a maximum of useful elements. Not to mention that cooking in ceramics is a real pleasure. This means that your loved ones will definitely feel the difference and fall in love with your homemade soups even more.

Earthenware has the ability to draw out negative negative energy from people and fill it with the one that it has received over many centuries, or even millennia, from the sun, air, water, earth - the four primary elements and elements.

Use ceramic products only for their intended purpose. Cooking utensils can be used in electric and gas ovens. But at the same time, it is recommended to put ceramic dishes in a minimally heated oven and gradually heat up to the temperature necessary for cooking.

Ceramic dishes can be used in microwave oven(except teapots, coffee pots, jugs). Coffee pots, teapots, before pouring boiling water into them, be sure to rinse with hot water and it is strictly forbidden to put these products on electric stoves or an open flame, use electric heaters such as "boiler" to boil water, and also heat the contents in microwave or electric ovens .

Ceramic dishes should be washed in warm water using dishwashing detergents. Terracotta vases are intended only for dry, artificial flowers and arrangements.

Do you want to surprise your friends, guests or family with a delicious treat without spending a lot of time in the kitchen? Then it's time to get acquainted with terracotta dishes.

Food cooked in terracotta dishes is very healthy, as the dishes are made from environmentally friendly red clay, without any additives, and as you know, red clay removes toxins from the body and cures many diseases. The dish cooked in such dishes acquires a special taste and aroma.

In terracotta dishes you can cook meat, fish, vegetables and bake culinary products no added fat. The technology of cooking is simple and does not require special knowledge.

Each time before use, lower the dishes and the lid into a container with cold water for 10 minutes. Place the prepared products in a dish, close the lid tightly and put in the oven, gradually heating, cook at a temperature of 225-250 ° C for 35 to 55 minutes. Remove the finished dish from the oven and serve.

In order for terracotta dishes to serve you for a long time, three conditions must be met: never put dishes on an open fire; to prepare any dish, do not put the dishes directly in hot oven; should be washed in warm water, with a small addition of detergents.

The fact that Winnie the Pooh's pot was ceramic is beyond doubt. Simple ceramic dishes have a mass useful properties, which are deprived of products made of porcelain, faience or crystal. The structure of ceramics is such that it first absorbs moisture, and then gives it away. Ceramic cookware can regulate temperature and humidity by itself. And it does it no worse than a thermos. So, compote left in a ceramic jug will remain cool even in the sun, and tea or coffee in a ceramic teapot will be warm for several hours.

And in general, ceramic dishes are ideal for storing food. That is why ceramics has been popular in the villages for centuries. Milk in a jug could stand and not turn sour for three or four days, and jams and pickles were stored in ceramic tins without lids for almost a year and did not get moldy. If you pour flour or cereal into a ceramic pot, then the bugs will not start in them. In addition, a ceramic pot can perfectly replace a pan. Porcelain and earthenware will burst in the oven, but ceramics will only become stronger. One bad thing - ceramic products quickly absorb grease, which makes them very difficult to wash. Only those ceramic dishes that were covered with lead glaze are deprived of this drawback. True, it is impossible to distinguish lead glaze from ordinary glaze by eye.

Company Zepter regularly arranges master classes in his office, cooks in branded dishes and various interesting dishes. But once every couple of months, professionals are invited to master classes - chefs, culinary bloggers, food experts. I also got to one of these events in a very stellar company. We will cook pumpkin cream soup and fish, and along the way, we will test the famous Zepter dishes for quality and ease of preparation. I promise a lot of delicious illustrations and, of course, recipes!

At the master class, the participants were divided into three teams - men's, women's and mixed. I also got into the mixed model and fitness trainer. Then I knew nothing about them, except for their names. The teams were given ingredients for making fish and soup, instructions that no one really followed, and the opportunity to be creative.

We immediately went to fry the fish ... well, how to fry, put the fish in the Zepter pan, set the desired temperature and forgot. No oil was used.

In another pan they put pumpkin sticks with onions, we call this cooking. Just put! After holding it for a little while, we poured some water into the pan (according to classic recipe this is a vegetable broth) and closed the vessel with a special lid-pressure cooker, on which the level of the maintained temperature and the timer were set.

I had to suffer with a pressure cooker, the first time I didn’t manage to master a serious technique

I helped my team in everything I could. He was mainly engaged in slicing, gave advice and filmed the cooking process at all four tables.

The men's team worked like a man, regardless of any recipes and conventions, the spirit of creativity and freedom soared here

The sweetest women's team at first pretended that they couldn't do anything. But it soon became clear that it was a tactical move...

Beautiful cooking girls, how I love it!

And this is our sweetest presenter, knows everything about the company's products and cooks perfectly

Soon it was time to shoot the fish, it was ready. It turned out that without oil, the products still stick to the bottom of the pan, but this does not affect the dishes in any way - the burnt parts come off very easily and are washed. But you can still add a little oil, not for heat transfer, but for a good "adhesion" to the surface.

Our pumpkin was also ready, we were apprehensive about getting rid of the steam. Nobody knew how it would be

For cooked fish, as a sauce, it was also necessary to make homemade mayonnaise. Everything is simple here - lemon, butter, eggs, mustard, salt and pepper - all this with a blender.

The pumpkin with onions in the pan was also processed with a blender. After that, cream was poured in and salt and crushed roasted pumpkin seeds were added. And cooked a little more.

One of the employees of the company is very happy with what we do with food))

In the meantime, everything was ready for the fish. Serving has begun. One of the dishes was served with mayonnaise, in another version it was offered only as a sauce separately.

And the guys were the first to cope with the task. Their food turned out to be "masculine". The soup tasted strongly of cream, and the mayonnaise turned green due to the addition of greens there.

Our team finished cooking second, the third were the girls who conjured over the serving.

Our fish

This is what ours looked like in the end. culinary masterpieces. Despite the fact that we were limited in ingredients, all dishes turned out to be very different - and appearance and to taste. The main thing is that everything was very tasty, for all the teams!

But our fish and soup caused the greatest number of enthusiastic exclamations. It was, as I heard in one of the cooking classes - "orgazmic!". The fish baked just perfect!

Girls delight the eye .... with their food))

I confess, when it all started, I thought that we would burn the fish and prepare an inedible slurry. But I really don’t know what happened, everything turned out very beautiful and tasty! It was also very fun and interesting. And my neighbor on the cutting board turned out to be

Depending on the method of cooking, the dishes are divided into ordinary and ecological. In ordinary food, it is prepared with the addition of water and fat. Such dishes are usually inexpensive, do not have temperature sensors, they have a thin bottom and thick walls, they are often equipped with a steam outlet on the lid.

Ecological utensils are designed for cooking without water and fat (it can also be used as usual). The difference between ecological cookware and ordinary cookware is a thick bottom (accumulating heat) and a tight-fitting lid with a temperature sensor. The main advantage of cooking in such dishes is the preservation of vitamins and minerals. This effect is possible due to the significantly lower temperature inside the dish.

Utensils for ecological cooking are offered by Zepter, Rosle, Berghoff, Silga, Imperial (Tutti). How to cook dishes in such dishes - recommendations from Berghoff.

Cooking without water

Vegetables are 20-80% water and can be cooked in own juice while retaining nutrients.

Peeled, washed and chopped vegetables are placed in a cold pan in layers - the sequence depends on the time of their preparation.

• Beetroot 1st (bottom layer)
• Carrot - 2
• Parsley -3
• Cabbage - 4
• Onion - 5
• Potato - 6
• Zucchini - 7

If the vegetables are not juicy enough, add 1 tbsp. spoons of water. It should be remembered that in order to obtain perfectly cooked food, the dishes must be filled to 2/3 of the volume (at least 1/2 of the volume).

A saucepan filled with food and covered with a lid is heated on a small burner at an average heat intensity of the stove for 3-6 minutes. When the lid of the pot is hot to the touch, you need to switch the stove to the lowest fire and leave it in this position until the end of cooking. During cooking, it is not recommended to remove the lid from the cookware, as steam may escape, which, in turn, will lead to a violation of the optimal cooking mode; if this still happened, you need to add 1-2 tbsp. spoons of water.

In 15-20 minutes, the dishes gain the required temperature. The stove turns off when the temperature sensor reads 75-80 (if the pan is removed from the stove) or 65-70 (if the pan is not removed from the stove). Cookware without temperature sensors turns off at the first small release of steam from under the lid. Further cooking is carried out due to the heat accumulated by the thermal storage bottom. Without opening the lid, you need to let the cooked dish brew for another 10-20 minutes until fully cooked.

Time for preparing

Green beans, peas, broccoli, celery, cauliflower and White cabbage, spinach 7-12 minutes

Onions, potatoes, carrots, celery 14-18 minutes

Cooking without fat

1. Heat a frying pan on a large burner at a moderate heat of the stove so that the splashes of water begin to scatter on the bottom of the pan in balls, and do not dry out.

2. Before frying, dry the washed wet meat with a kitchen napkin, lay it on the bottom of the dish and press it a little. Portioned pieces are laid out in a pan so that there are gaps of 1.5-2 cm between them: with closer laying, the pan cools, the crust does not form on the meat, as a result of which it looks and tastes boiled (the crust retains the juiciness of the meat). Cover the pan with a lid. Do not switch the stove to a lower fire intensity. At first, the meat sticks to the bottom, but in the process of frying the pores close and it will easily fall behind on its own.

3. 4-5 minutes after the meat is well fried on one side, turn it over to the other side and press again. The meat should stick to the bottom of the pan again. If the meat does not stick to the bottom, then low heat was used when frying. Add the seasonings according to the recipe, if necessary, and continue to cook, covered, for another 3-3.5 minutes.

4. Turn off the stove and leave the dishes on the burner without opening the lid. Further, cooking is carried out due to the heat accumulated by the thermal storage bottom for another 10-20 minutes.

ADVICE. Despite the fact that many people love meat "with blood", i.e. not completely fried, this is only acceptable for beef (roast beef) and lamb. Pork, veal, poultry and fish cannot be cooked in this way - they must be well fried before serving.

Time for preparing

Fish fillet 6 minutes

Chicken breasts 12 minutes

Beefsteak 15-25 minutes

Whole chicken 15-25 minutes

Steam cooking

Steam cooking compares favorably with the traditional one in that the products do not come into contact with boiling water, which means that vitamins and minerals necessary for the body are not washed out of them.

Culinary art is a delicate matter. Needless to say, how many different devices have been invented to help cooks and simple housewives? Pots, frying pans, casseroles and pans coated with various materials help us prepare delicious and healthy meals. Today we will talk about a ceramic pot - what advantages this sample of kitchen utensils has and, most importantly, how to use it correctly.

Features and properties of ceramic pots

First of all, we note the environmental friendliness of such dishes. In a pot made of ceramics, you can safely cook food and be sure that it is really good for your health.

Heat resistance is another advantage of this material. It can withstand temperatures up to 450°C! In a heat-resistant ceramic pan, you can cook absolutely any dish in the oven.

At the same time, the inner surface of such dishes can not be lubricated with oil (for example, when cooking), and add a minimum of water, since such pans have the property of passing air well and absorbing, and then giving up water.

You can use a ceramic pan not only for roasting vegetables and meat, but also for cooking first courses. Borscht cooked in such a saucepan will not differ in taste from that cooked in a real Russian oven. Try it and judge for yourself!

Due to the fact that ceramics do not tolerate temperature changes, it is strongly not recommended to put it in a hot oven and, on the contrary, take it out onto a cold surface.

Not everyone knows this, but ceramics are a great food storage material. Milk in such a saucepan will not turn sour for several days, and insects will not start in flour and cereals.

But at the same time, a ceramic pan, like other types of dishes made from this material, is distinguished by fragility. Even with a small impact, it can crack or crack, so ceramic dishes should be handled as carefully as possible.

How to use a ceramic pot?