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.