慢炖锅可以长时间低温烹饪食物。大家习惯于把它叫做“瓦罐”,这是一个慢炖锅的知名品牌。在慢炖锅中,食物可以在79-82℃温度下烹饪4-12小时。下面我们就学习下如何使用慢炖锅吧。
步骤
部分
1
部分 1 的 4:
整理厨房
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1
将慢炖锅的包装拆掉。将内部的陶瓷部分和上面的玻璃部分用洗碗皂和温水洗干净。
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2
在操作台上清理出一块地方。慢炖锅会放热,所以首先要保证安全。确保周围空间足够,包括上部有足够空间散热。
- 不使用时将慢炖锅放在碗柜里,每次使用时要清理空间。
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3
选择有“保温”功能的慢炖锅。如果打算不在家时做饭,较老的慢炖锅无法设置完成后自动停止。
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4
自己阅读安装手册。不同品牌的慢炖锅在设置和清洗时会有微小差异。
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5
找一份慢炖锅的食谱。
- 找一份慢炖锅的食谱。可以找那种列出了加热和冷却时间、以及食材用量的书或网页。记住,食材应该加到锅容量的至少一半,确保正确使用食谱。添加量可以随锅容量的大小而调整。大部分食谱都是按照容量5-6升的慢炖锅制定的。
- 找一份给普通烹制设计的食谱,将其修改为慢炖锅食谱。为了合理调整,可以将液体成分减一半,因为液体不会从锅里蒸发出来。可以在“高温”模式高温烘烤食物或在“低温”模式烘烤。烹饪时间需要根据经验而定,不过食谱一般建议时间至少4-6小时。
部分
2
部分 2 的 4:
准备慢炖的食材
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1
如果想在工作日做饭,就要在前一天晚上准备好食材。将菜和肉剁好,将酱汁准备好。这样你早晨就可以将食材放入慢炖锅中,设置好温度,使慢炖锅自动烹饪一天。
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2
如果食谱上要求低温烹饪6小时以上,那么需要将蔬菜切成大块,如果想要小块,那么比食谱上说的时间晚一些再加蔬菜。
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3
放入慢炖锅之前,将肉烹制成褐色。将肉放在热的平底锅中用橄榄油将其外部烹制成褐色,这样可以把肉汁封在肉的内部,口感更好。
- 这种方法对于大块的肉或肉丁是非常好的。确保动作迅速,并将肉丁每一面都煎好。
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4
放入慢炖锅之前先加热酱汁,这样可以缩短烹饪时间,确保酱汁混合均匀。
- 如果前一天晚上就准备好食材,将其放入慢炖锅前,先将酱汁混合并在微波炉中加热1分钟。
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5
将油腻的肉放入慢炖锅中。
- 猪肩胛和鸡大腿比胸脯肉和排骨便宜。长时间的慢炖可以将肉中的脂肪释放出来,使其像昂贵的那些肉一样好吃。
- 买像大理石那样的块状肉也可以防止肉类变干。
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6
减少药草和调料的使用量。烹饪时间越长调料味越重。在慢炖锅中加调料的用量是非常重要的。
部分
3
部分 3 的 4:
慢炖建议
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1
聚会时要保持调料、汤和开胃菜的温度。开始吃饭时将慢炖锅调到低温模式。
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2
用食谱反复实验。第一次用食谱建议的时间,以后几次就可以自己调整了。
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3
做好后将慢炖锅调到“保温”模式,但是这时候还不能开始吃。
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4
做饭时不要打开盖子。做好30分钟以后才能打开,否则就会使热气跑掉,增加烹饪时间。
- 某些专家也认为,烹饪时打开盖子会使肉中的细菌进入厨房,因为慢炖锅是低温加热食物,如鸡肉、猪肉或鱼肉,并没有达到杀死细菌的温度,因此可能使细菌感染到餐具及地板上。
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5
使用后将慢炖锅移开,清洗前确保其冷却完全。
部分
4
部分 4 的 4:
清洗慢炖锅
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1
将慢炖锅中的剩饭盛出。建议先用一个小的特百惠容器盛放。这样可以等锅完全冷却后,就清洗掉慢炖锅里残存的食物。
- 如果慢炖锅内有可移动的瓷罐,将它从加热部分移除、冷却。将其放在炉灶上方。
- 如果无法移动慢炖锅的内部,清洗前确认一下是否将插座拔下并完全冷却了。
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2
用温和的肥皂水清洗。慢炖锅相对容易清洗,如果烘烤过食物,可以先用温和的肥皂水浸泡5-10分钟。
- 可拆卸的陶瓷容器也可以在洗碗机里清洗。
- 如果食物反复去除还是去除不掉,可能是你烹饪的时间太长了。
- 不要用百洁布清洗慢炖锅,否则会伤害表面。
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3
用柔软的布蘸取温和的肥皂水擦干加热垫,然后擦干。
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4
用醋清洗水渍。清洗干净后擦干以防生锈。
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5
完成。
警告
- 不要在慢炖锅里做冻肉。冻肉不可能在60℃以下化开,4-60℃的肉会携带传染性细菌。
- 不要用凉水清洗热的盖子或瓷罐,它们承受不了温度的骤变。
你需要准备
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洗碗皂
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水
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安装手册
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大块蔬菜
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有脂肪的肉
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用于将肉烹制成棕色的煎锅
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慢炖锅食谱
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柔软的布
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醋
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洗碗机