What Is Low Temperature Cooking?

Concretely it is a braising with very little water. It is therefore up to 95° C, but for some, it should preferably be closer to 60-70° C. Made from a natural water cycle, this type of cooking is favored by a temperature differential inside the cooking utensil itself. In this case, a thick bottom will accumulate a lot of heat, but it will diffuse more slowly at the top of the utensil because of the thick body of the utensil.

This configuration favors the condensation of the water at the top of the utensil because the colder it falls on the food. This natural water cycle, which takes place at moderate temperatures, keeps all the benefits of food, vitamins, and flavors.

In order for this type of cooking to take place under optimal conditions, it is necessary to avoid evaporation of the water. A heavy and well-sealed lid is necessary. It should be noted that cooking will also be longer.

Pro reactive, fast and precise cooking: integrated bottom and multilayer

I want to cook like a pro and perform precise cooking, and this is the type of stainless steel cookware I need!

With these multiple layers, in direct contact with the heat source, these utensils will heat quickly and evenly. The heat will diffuse impeccably on the entire pan or pan. Ideal for cooking meats or vegetables well seized, multilayer stainless steel ranges allow excellent control of cooking. Indeed, once the heat source lowered, these hyper-reactive materials will cool as quickly.

For example, you can make a caramel easy by starting at high heat and then lowering the temperature at the right time.

This type of Stainless steel kitchenware can also be adapted to cook long cooking heat will spread evenly over the entire pan, the pot or the pot.

However, for the same reason, these products are less suitable for low-temperature cooking. The temperature differential between the bottom and the top of the pan is not optimized for that.

If you have never cooked in Stainless steel kitchenware, here are some tips that will help you. You can cook meat, vegetables without fat. First, heat your stove on high heat, then add a few drops of water. If the drops of water roll on the surface of the pan then it is at a suitable temperature. Lower the heat to half and then add the vegetables. If the drops of water stat of evaporating and sizzle, you need to wait a little longer as the stove is not hot.

We always cook on low heat in a stainless steel pan. If you are cooking meat, do not return it immediately as it will hang. It is necessary to wait until the juices are released to be able to replace it. If your vegetables have hung up, you can add some water and scrape with a wooden spatula.

Recommended Stainless Steel Utensils

If we enter a kitchen, we find pots, pans, woks, saucepans, skimmers and other kitchen utensils made with different elements.

This sometimes more than a benefit is a headache when choosing which one to buy.

In a previous post, we already talked about copper utensils in the kitchen, so this time, we will tell you more about another of the most used: steel.

Steel

Once we get involved in the matter, we will see that there are two main types of steel according to the tools.

We Show You Some Steel Utensils Can Not Miss In Your Kitchen

We are all aware of the importance of cooking utensils when it comes to cooking. It depends on them that we can serve the food in an adequate and hygienic way. Ideally, they also have a good resistance and are easy to clean, because if we do not use quality products, with each use they will lose properties and then they will be transferred to the food.

In our section of stainless steel utensils, you will find a wide variety of products for cooking. If you have a restaurant and kitchens continuously, have the best utensils is your responsibility to give a good service to your customers.

Most Recommended Stainless Steel Kitchen Utensils

There are many kinds of kitchenware you may need. The stainless steel ones are the most durable, resistant and of the highest quality, since they facilitate a good cleaning and do not rust with use when put in contact with hot liquids.

Let’s see some of the ones that you cannot miss in your restaurant:

Ladle: very useful to serve broths, soups, creams, and sauces of all kinds. With a long stick and a deep cavity, it is an essential utensil that you should definitely have in your kitchen.

Skimmer: although we commonly use it to remove food from the pan or pan, the skimmer also has the function of frothing, or in other words, removing the remaining foam in liquids and broths when cooking.

Spatula: it can be perforated or not perforated; it is a very useful instrument to serve tortillas, pizzas and other foods that can easily break.

Shovel: it is similar to the spatula, but of a larger size, it is ideal for serving fish, which can be easily disarmed when transferring from the pan to the plate.

Deep spoon: the deep spoon, unlike the clay, has an oval shape and not as deep as the clay. It can be used to transfer liquids from one utensil to another, for example, soups, purées, and sauces.

Fork: it has a handle and a head with two or three long teeth. It can be used for example to serve different types of pasta and allow us to fix and hold food without slipping easily, as would happen with another utensil.

Blender: the blender is important for beating, mixing and kneading soft foods, such as eggs, potatoes or fruit.

Strainers: very important to be able to separate the water or sauce with which it has been cooked, from the food that we want to extract from the saucepan.

Of course, these are not the only kitchen utensils you need to have: knives, openers, gauges and other items are also important.

How Many Elements Of These Do You Need?

As many cooks as there are in your kitchen, so that at no time no cook should wait for someone else to finish using it. It is also convenient, as a precaution, to have enough spare parts in case one of these elements has been used and has not yet been washed for the next use, so that productivity in the kitchen is not lost due to not having enough utensils.