Written by Tendenzias

The cleaning of utensils and food preparation

The new services are protected from the factory with a thin layer of wax that for reasons of hygiene must of course be removed before use. Each container must therefore be washed with soap and water, rinsed thoroughly with cold water and dried with a soft cloth.  Cleaning after use should be made as we do with porcelain tableware. Just add hot water with mild detergent such as Ajax, etc. Last. We recommend the use of nylon brushes and sponges, or even a simple cloth. Definitely avoid sponges or rags of metal, steel brushes or steel and those detergents, too strong, that not only affect the skin but cause abrasions of the hands, almost invisible, in the metal surface causing damage to shine.

In special cases (see the cooking of the polenta that is not good if it makes the crust, or forgetfulness of food over a heat source too strong, resulting in burns), just fill the pan with soap and water, bring to boil and cool lasciarlapoi . All the remains of the food shall stand without difficulty. From then to avoid “doing before,” the use of knives and spoons that could scratch the metal surface. Once washed into the saucepan with the appropriate cleanser is pointless to use them for outdoor use since it could make it dull the shine. For just a dry soft cloth.

Using the heat up inside may seem, after cleaning, the rainbow-colored streaks.These colors are just a normal reaction of the steel and disappear by washing the inside with a mild detergent and rinse.

Boiled vegetables

Seasonal vegetables (cauliflower, carrots, potatoes, peas, green beans, asparagus, zucchini, etc..) Should be washed and placed in layers in pan without adding water. In fact, just clean them, cut them in pieces for easier cooking, to soak and extract the water with no drain, putting them immediately into cold pan.Very little salt, or better yet would not add salt at all and put salt only after cooking because salt draws the moisture from each food. Put the lid heats the pot according to general rules and cook minimizing the heat source. If you cook more vegetables together must of course take into account the time needed to bake the harder ones (carrots, potatoes, etc..). After the stipulated time of cooking, remove the cover and dress.

Frozen Vegetables

Place the vegetables still frozen directly in the saucepan reheat suitable low heat for about 10 minutes. Condendo Serve as desired.

Vegetables in the pan

Boil the vegetables according to general rules, remove the vegetables al dente, drain, put them in a tool IMCO, add the spices to taste, cover a few minutes, drizzle with melted butter.

Vegetable soups

Boil the vegetables according to general rules, then add the broth in mind that destroying the minerals that are rich in vegetables, you must add salt a little ‘less than usual. Cover the pan again and finish cooking to a minimum heat. Once off the heat the soup stays hot for several hours. It is therefore possible to prepare delicious soups before going to work and find them ready to be served upon return.

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