Pots are good and different. Can food be stored

Beloved by many women, aluminum utensils appeared only in the 20th century and rhinestones became very popular. This is because it is relatively cheap and very light material. Such pots, pans and bowls serve for a long time, as they practically do not corrode. Aluminum is a good conductor of heat and cookware made of this material heats up quickly.

Of course, it also has its downsides. It is easily deformed, often dishes made from it are plain in appearance, tend to grow black spots, and are difficult to clean. However, housewives are in no hurry to throw out all their favorite pots and bowls. AT aluminum cookware food cooks wonderfully, and milk does not burn.

Types of aluminum cookware

Now there are two main types of such dishes on the market - "stamping" and "casting".

Die-cast aluminum cookware costs less than cast aluminum and is made from sheets of finished metal. In Russia and the CIS countries, bimetallic sheets marked A7T1 are used for these purposes.

There are a lot of stamps, so this method can produce the most various types utensils: cauldrons, boilers, pans, baking sheets, plates, spoons, forks and so on. Modern forms allow you to make very elegant things that fit the principles of the current interior fashion.

Stamped pots, pans and other types of kitchen utensils save energy well, as they heat up quickly. The downside is the fragility.

Modern manufacturers try to use only very high quality aluminum sheets. To improve non-stick properties and extend the service life, it is usually applied to stamped pans. different coatings, including ceramics.

Stamped ware is sometimes made by forging. Its principle is to process aluminum with forging presses and hammers. This process pulls the metal particles in the direction you want, slightly changing the structure. A stamped forged pan is more durable than a regular one. But forged stamping costs about the same as casting.

Cast aluminum cookware is the second type that you can find in stores. This kitchenware It is made by pouring aluminum into prepared molds. Due to the fact that this method avoids deformation of the metal, the dishes do not lose a fraction of their heat-conducting properties during the manufacturing process.

The sides and bottoms of cast pots and pans are often thicker than their stamped counterparts. It usually lasts a long time. However, such aluminum cookware is also more expensive.

Stamped and cast aluminum utensils differ in metal composition. In the Soviet Union, it was "clean", made only of aluminum. There are many alloys in use today. For example, duralumin, which includes magnesium.

How to clean aluminum cookware

It is believed that such dishes are quite difficult to care for. Housewives are afraid to spoil the oxide film that forms on the surface. This film has protective property and appears after the chemical reaction of the metal with oxygen. The factories use electrochemical oxidation, which creates a film with great strength.

Thanks to the oxide film, food does not interact with metal, so the quality of food heated in an aluminum saucepan remains high.

Acids and alkaline products that you use when cleaning can damage protective film. The same applies to powders, brushes, scrapers, washcloths with iron fibers. Due to the fact that conventional products are of little use when cleaning aluminum utensils, women are lost when it comes to removing stubborn dirt.

If food is burnt on an aluminum pan, you should simply soak it for several hours or pour water and put it on fire. Soda or vinegar, which must be diluted with water, will help to cope with blackened metal. Whey also helps with black spots.

Wash such dishes carefully, using only soft sponges or flannel cloths. Porcelain or glass cleaners are best suited. They will help pots and pans regain their lost luster.

Soviet women in the era of scarcity used a more sophisticated cleaning method - boiling in aqueous solution silicate glue and soda (100 grams per 4 liters of water).

A modern hostess is unlikely to use such methods to return original view your favorite kitchen helper, as you can now buy delicate cleaning products in the store.

What not to cook in aluminum cookware

Due to the risk of damage to the oxide film, it is not recommended to cook dishes in such dishes that can provoke an acid or alkaline reaction. If aluminum cookware does not have an additional ceramic or Teflon coating, it is better not to cook sour vegetables in it, salted fish, do not make fruit compotes.

It is better not to store food in such pots and pans. Even if you use an aluminum bowl to prepare the salad, it is better to serve food on the table in a deep ceramic plate.

Are aluminum cookware harmful?

Talking about the problems of cooking and choosing products, we smoothly moved on to the topic of the harm of such dishes. The idea of ​​its harm has long been actively exaggerated in the press and on television.

Blue screen people, making round eyes, said that if an acidic product comes into contact with this metal, then aluminum particles get into the food, and this allegedly leads to catastrophic consequences.

In particular, they recalled studies that showed that the level of aluminum in the cells of a person suffering from Alzheimer's disease is higher than that of a healthy one. True, most of the "specialists" are silent about the fact that these studies were carried out back in the 70s, and after that, no matter how scientists tried to prove the connection between pots and the occurrence of Alzheimer's disease, they did not succeed.

But something else has been proven.

It turns out that a person without harm to health can eat up to 20-30 mg of this metal per day. For comparison, a serving of sour cabbage soup stored in an aluminum bowl for a week absorbs about 3 mg of aluminum.

The World Health Organization delighted us in 1998 with a report that stated that aluminum does not pose a danger to humans and is not a carcinogenic metal, cannot cause cancer cells.

This was the point put in the discussion about the dangers of aluminum cookware.

The best manufacturers of aluminum cookware

There are now a lot of dishes made of this metal on the market, belonging to a variety of segments - low, medium, medium plus.

Aluminum utensils are manufactured both at factories in Russia, the CIS countries, and in Europe, the USA and others. However, the best in terms of "price-quality-durability" are goods made in Italy, the Czech Republic, and Germany.

The Italians were the most successful in this matter. Now you can buy relatively inexpensive elegant ceramic-coated aluminum pans from Moneta (Ceramica 01 and Forno series), pots and stewpans from Ballarini, fashionable kitchen utensils, produced under the brand Regent Inox S.r.l. To good producers tableware also includes the largest Portuguese company Bioflon.

To preserve the nutritional value, taste and color of mushrooms, it is important that they are processed with the most suitable means for this and stored in a suitable, properly sealed container. Rusty knives and spoons, as well as dishes that are poorly cleaned or made of unsuitable material, spoil the mushrooms.
Trays and bowls for washing mushrooms should be wide and capacious so that the mushrooms swim freely in them. In small bowls, mushrooms should be washed in small quantities, changing the water from time to time.

Cooking utensils. Mushrooms can be boiled in any sufficiently capacious dish, however, mushrooms should be poured out of an aluminum or zinc pan immediately after boiling. Aluminum utensils darken under the influence of substances that are released from mushrooms, and zinc tin can cause the formation of toxic compounds in the broth. For cooking in their own juice or some kind of fat, they take enameled or aluminum dishes. After boiling, the mushrooms are immediately poured out of the latter. In no case should you use cast iron, copper or pewter utensils. Such utensils form compounds with substances contained in mushrooms that change the color of mushrooms (in cast-iron utensils, light mushrooms become dark), reduce the content of vitamins, or even be poisonous.

To extinguish mushrooms in a small amount of water or in your own juice, it is best to use fire-resistant glassware.

Dishes for storing mushrooms. Salted, pickled or pickled mushrooms are stored in glass jars, enameled buckets, wooden tubs or barrels. In enameled buckets, you should check the strength of the enamel: in old buckets, the enamel can be damaged, such a bucket is no longer suitable for storing mushrooms. Tinned and galvanized tin buckets are absolutely unsuitable: they upper layer dissolves under the influence of weak acids, in this case mushroom liquid, and forms toxic, unhealthy compounds. Wooden utensils must be new or always used only for storing mushrooms. Pots from pickled cucumbers, cabbage and meat are not suitable, because mushrooms, when stored in them, acquire an uncharacteristic flavor. Mushrooms spoil quickly in rainwater barrels.

Jars and bottles for storing mushrooms must be hermetically sealed and designed for single use. Remaining in open jars mushrooms can spoil quickly.

Cleaning dishes for storing mushrooms. Dishes should be thoroughly rinsed before use. in the following way: keep in warm water for at least 8-10 hours, then. wash in alkaline water using washing powder or soda (based on 1 liter of water 1 tablespoon of soda), rinse with boiling water or boil in clean water(without additives) 5-10 minutes, then in a hot place or on a clean napkin, let the water drain; do not wipe with a towel.

The dishes from under the mushrooms are immediately washed and stored under a lid or upside down in a clean, dry room with good air access.

Sealing methods. Wooden utensils should be equipped with two lids: small, conveniently included in the container wooden mug, on which the oppression stone is placed, and in a circle bigger size completely covering the dishes. Both covers are wiped clean with sand and soda water, rinsed with boiling water and allowed to dry. On mushrooms, under a circle with
oppression, put a clean, dense, boiled napkin that completely covers the mushrooms. Purely washed cobblestone is used as oppression. Limestone, a piece of concrete or metal oppression impairs the taste and color of mushrooms.

glass jars and the bottles are tightly closed with cellophane, plastic compound, parchment, rubber and plastic tires, corks and metal lids.
Cellophane, plastic compound and parchment are rinsed in boiling water. The repeatedly used cellophane and plastic film is soaked for 10-15 minutes in a soda solution, and then rinsed in boiled water.

Plastic tires and corks are soaked for 10-15 minutes in a solution of soda or benzoic acid, then rinsed in boiled water.
Rubber caps and stoppers are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then the water is allowed to drain on a clean napkin.
Metal lids are washed with soda water, left in this water for 5-10 minutes, and then rinsed several times, changing the water. boiled water. When boiled, the rubber rim around metal lids can become brittle and break.
All washed lids after rinsing are placed on a clean napkin. If they are not used on the same day, then immediately before closing the jars with them, the lids should be washed again or at least rinsed with boiled water.

Storage. Mushrooms should be stored in a clean, cool, dark place. The most favorable room temperature is from +1° to +4° С. dried mushrooms and mushroom powder should be stored in a very dry room, the temperature of which may be higher, but should be even.

One type of metal cookware is aluminum cookware. For many years, housewives have been happy to use these kitchen items. Today, such dishes have changed their appearance and properties. These are no longer those gray pots and pans that we have known since Soviet times. Manufacturers of aluminum cookware are increasing their assortment, as the demand for products is not decreasing, but, on the contrary, is increasing every year.

The variety of products needed in the kitchen, made of aluminum, is great. What the manufacturer does not produce:

• pots, pans;
• bowls, mugs;
• boilers, cauldrons;
• spoons forks;
• colanders, ducklings and much more.

No wonder why this dish is so popular among housewives.

It is light, the dish cooks faster, as the material conducts heat well. Food doesn't burn.

The manufacturer is increasing the production of aluminum cookware and expanding the range, since the material is not too expensive, corrosion resistant, lightweight, and has a low melting point. These properties of the metal ensure the production of inexpensive products.

Production of aluminum cookware

Depending on the manufacturing technology, dishes can be:

• stamped;
• cast.

Manufacture of kitchen items from extruded aluminum.

1. It all starts with a round blank, which will become the bottom of the future product. It is marked with the volume and the name of the manufacturer.
2. The workpiece is placed in lathe opposite the blank. On it is a plastic roller that comes into operation. The blank spins at a speed of 1000 revolutions per minute. The roller is controlled by a computer. All this is reminiscent of the work of a potter on a potter's lathe. Only rotation occurs not around a vertical, but a horizontal axis.
3. The device cuts off excess aluminum and fills the edges.
4. After final fitting right size the other cutter cuts off sharp edges from the rim of the future product.

stamped utensils

Stamped items for the kitchen are made from whole sheets of pure aluminum by mechanical action of presses, hammers. Form products of uncomplicated shape. Under the influence of extrusion, stretching, the structure of the metal is broken. Such dishes are light, with thin walls and a bottom. Therefore, it is subject to deformation from high temperatures and minor hits. The cost of such products is low.

The non-stick coating is rolled onto the aluminum billet, not the ready product. Therefore, during the molding process, the integrity of the structure of not only the metal, but also the non-stick coating is violated. It becomes less durable.

The production of cast utensils is more expensive. The metal does not experience any mechanical influences, as a result of which its structure is integral.

1. Aluminum is poured into a mold where it solidifies in 3 minutes.
2. The frozen product falls out of the mold. Hydraulic Press cuts off excess.
3. After cutting off the excess, the inner walls are coated with white aluminum oxide using 6 nozzles. It improves adhesion to the non-stick coating that will be applied later.

cast utensils

It is made from aluminum High Quality which is poured into molds. When solidified, durable products with thick walls and a bottom are obtained. The metal does not experience any mechanical impact, so the integrity of the structure is not violated. Products from it are more durable and strong. Not subject to deformation from high temperatures and mechanical stress.

The non-stick coating is also more resistant, as it is applied to the finished product by spraying.

Such dishes keep heat for a long time, the food languishes in it, and the taste of the dishes turns out to be different, more saturated and pronounced.

Today, some manufacturers make aluminum cookware from pure metal, while others add various alloys; apply internal and external coatings.

Types of aluminum cookware

Speaking about the variety of aluminum utensils, about what types exist, let's make a simple table.

Color coated

Many manufacturers have established the production of aluminum kitchen products with a color coating. They look beautiful and attractive. Methods for finishing aluminum pots and pans: anodizing (creating a protective film), applying resistant enamel, varnish or painting with organic paint (acrylic or polyamide). The most common method is the application of a porcelain slurry. This finish on the outside gives the dishes an elegant look and is a protective outer layer.

1. First, the product is cleaned, preparing for the application of a protective layer.
2. The color coating is applied by sprayers that cover the dishes with a porcelain slurry. Porcelain is a material that resembles clay. Hardens when fired.
3. The kiln fires porcelain at temperatures above 500 degrees.
4. The intense heat turns the porcelain into a durable and beautiful outer coating that will not burn or scratch.
5. After cooling, a non-stick layer is applied to the inner walls.

Manufacturers of aluminum cookware will improve their products.

With thick bottom

To increase the service life, they make dishes with thicker walls and with a double or triple bottom. Metal refractory disks are built into it. Such kitchen items become heavier, but they are preferable when buying. Thickened bottom:

• prevents overheating;
• distributes heat evenly
• prevents food from sticking to the walls and bottom.

Products with thick walls and a bottom are more stable. They are less susceptible to mechanical stress.

Frying pans with corrugated bottom

Another novelty of aluminum cookware manufacturers is frying pans with an uneven, corrugated bottom. They are called grill pans. The main difference from the usual frying pan is that the bottom is not smooth, but striped: longitudinal or transverse - corrugated. Such an item is needed by every hostess who loves to pamper loved ones with something tasty. A dish cooked on a grill pan has a special taste. Reminds me of the haze of a fire, a picnic in the country. This kitchen gadget allows you to cook steaks of meat, fish, vegetables the same as on the grill or barbecue. Products do not lose useful qualities. They come into contact with the surface of the pan only on the raised ribs. Excess fat drains into the spaces between them. Due to this, the food will not burn and cook quickly enough.

With stone or marble coating

To date, one of the best coatings- stone. It is also called marble. This is a special development of engineers from Germany. Frying pans, stewpans, pots - not the whole list of stone-coated items. It consists of several layers interspersed with stone chips and a high mineral content. Produced from natural stone mined in the Alpine mountains.

1. The coating itself is considered safe, as it does not contain harmful substances and is made up of natural minerals.
2. Manufacturers claim that their dishes are made for people who decide to lose weight. excess weight. Or those who are forced to eat dietary.
3. According to experts, the dishes use the reserves of the products themselves, without requiring oil or fat. This results in budget savings.
4. Warranty period of service of such utensils is not less than 15 years.
5. The coating does not require additional gentle care.
6. Food doesn't burn. You can use metal accessories without fear of scratching the surface.

The price of such dishes is high. But the quality is excellent.

ceramic coating

It is considered environmentally friendly and safe. Created from natural materials: clay and sand. Replaced Teflon. Products for the kitchen were very fond of the hostesses.

Coating technology is complex. Silicon and chlorine compounds, various hardeners are used. It is impossible to talk about the complete safety of ceramics on aluminum dishes. You should not be afraid either: the compounds of harmful substances are insignificant.

Non-stick coating

One of the first is Teflon (tetrofluoroethylene). Teflon - white thin layer a transparent substance resembling paraffin or polyethylene. It, applied to the bottom of the dish, gives it non-stick properties. Teflon is not wetted by water or grease. Withstands temperatures from minus 70 to 170 degrees. If you heat it up to 300 degrees, then the Teflon evaporates. This means that such a non-stick coating does not withstand high temperatures.

When heated above 160 degrees, Teflon releases perfluorooctanoic acid into the air. It can cause flu-like symptoms: headache, runny nose, nasal congestion. Doctors called this flu polymeric. Perfluorooctanoic acid is a stable compound that accumulates in the body. Negatively affects the liver, endocrine system and reproductive function. In accordance with the Stockholm Convention on Persistent organic compounds PFOA has been banned from widespread use. Russia signed and ratified the convention in March 2011. Must follow its implementation. In Europe, the use of Teflon for the manufacture of dishes was banned.

Disposable aluminum tableware

Convenient, practical, no need to wash. At first they were used only in aviation. Lunch was served to passengers in aluminum foil molds. Later, it became widespread in all areas related to food, with products. Manufacturers produce products that are different in shape, purpose and size. It is very convenient to use when cooking in the oven. Wrap in foil or place in a mold from it, and the dish will not burn, retain its useful qualities and taste.

Foil is safe, because microbes do not live in it. Practical, convenient, does not contain harmful substances. Products last longer and retain their shelf life when placed in aluminum foil or a container.

Advice. Do not store acidic foods in aluminum foil. Additional oxidation occurs, and aluminum enters the human body.

Advantages and disadvantages

The main thing is to follow the rules of operation.

Aluminum cookware today is no longer what we remember in our grandmothers kitchen. Previously, pots and pans were made of pure aluminum, and there was possibly a risk of metal getting into the body if the rules of use were violated. Thanks to external and interior coatings aluminum kitchen utensils exclude direct contact of products with metal.

As can be seen from the table, there are some advantages.

Is there any harm

A few years ago, there were a huge number of horror stories about the dangers of aluminum on the human body. According to experts in this field, one should treat them with skepticism. There are no dangerous substances, they say, there are dangerous doses. The amount of aluminum that is dangerous for the human body, its health and vital activity should exceed 50 mg per day. But with food, medicine and water, a person does not eat as much metal. For comparison: sour cabbage soup, having stood for a week in an aluminum pan, absorbed no more than 3 mg. A person can eat up to 40 mg of aluminum without harm to health.

People with Alzheimer's disease have been found to have large amounts of aluminum in their body cells. But the links between the disease and the presence of the metal in the body have not been established. The disease has nothing to do with aluminum pans and pots. Clinical Trials regarding the harm of aluminum utensils on the development of Alzheimer's disease, were not confirmed.

In the late 90s, the World Medical Organization issued a report stating that aluminum is not a carcinogen and cannot cause cancer. This means that the statement about the danger of aluminum dishes is erroneous. And the kitchen products themselves are no longer the same as before. Various coatings metal outside and inside do not allow direct contact with aluminum.

What can be cooked

In aluminum pans, do not cook acidic and alkaline foods, such as sour cabbage soup, compotes, sauces, marinades, vegetables: potatoes, beets; baby and diet food. The acid and alkali contained in such products destroy the protective oxide layer, and alumina is obtained in the form of a dark coating. Aluminum hydroxide may form, which is toxic.

You can not collect sour berries in such dishes, for example, cranberries. Since it contains a lot of acid, and it destroys the protective film, the metal comes into contact with the product and enriches it with itself. A high concentration of aluminum in the berry is harmful to the body.

Aluminum pans are considered indispensable in the preparation of side dishes from cereals, pasta, potatoes. These dishes do not burn and do not spoil the dishes.

Is it possible to cook jam

There is no single answer. When cooking jams, jams, jam, berries are covered with sugar until juice appears. Acid is released with it, which, as you know, destroys the protective film of the aluminum pan, and the metal comes into contact with the product. Jam is cooked in 2 or even 3 doses. It turns out that the product is in contact with aluminum for a long time, and the jam absorbs the metal. Therefore, it is better not to use an aluminum pan for cooking jam. If it concerns jam - five minutes, then you can cook and immediately transfer to jars. But, if you cook several times, then preferably not in aluminum dishes.

Advice. Do not make jam aluminum pan.

Enameled pan without chips and scratches - the most suitable option for making jam. The main thing is to stir often so that it does not burn.

Can food be stored

The debate about the use of aluminum utensils has not subsided so far. But evidence that aluminum is the culprit of many human diseases has not been found. As the saying goes: "God saves the safe." Everything must be done in moderation. Cooking in an aluminum pan is one thing, storing food is another.

Cooked food in an aluminum container - transferred to another. Even if suddenly the metal managed to enter into chemical reaction with the product, when the food was transferred, the reaction stopped. What happens when food is stored in aluminum containers for a long time. And what happens is the continuation of the reaction of the metal with the product. That is, the concentration of aluminum in food increases significantly. Then the product becomes toxic, and a person can really get poisoned.

Subject to the rules for the operation of aluminum products and with proper care, the metal does not combine with the product. But there is hardly a hostess who takes all precautions.

Important. Do not store food in an aluminum pan.

Why you can not pick berries in aluminum dishes

For this purpose, take another container, preferably enameled. In the process of picking, the berries begin to put pressure on each other. The fuller the bowl, the more pressure. Under their own weight, the berries can be damaged. The acid contained in them is released with greater force. It destroys the aluminum oxide film. The metal is very active. Immediately enters into a chemical reaction with the berries and passes into them. If the berry picking process is delayed, then the concentration of aluminum can be high. This is fraught with poisoning.

Why you can not store alkaline and acidic solutions

As you know, salts, acids and alkalis destroy the oxide film. To avoid getting hit a large number aluminum into the product, and then into the human body, it is better not to store such solutions in an aluminum container. If you have already cooked sour cabbage soup or compote in an aluminum pan, then after cooking, immediately pour it into an enameled bowl. This will minimize the risk of metal ingestion into the body.

Operating rules

Follow the basic rules for handling aluminum cookware.

1. Do not wash dishes with hard washcloths and abrasive cleaners.
2. Only use for cooking, do not store food.
3. Wash immediately after use.
4. Do not cook foods containing acids.

How to prepare for first use

Before using a new aluminum pot, frying pan, properly prepare for use. There are many methods of preparing dishes for consumption.

1. wash hot water using laundry soap or detergent such as Feri or AOC, wipe dry.
2. If this is a saucepan, then fill it with water, boil and drain the water. If dark spots form on the wall, wipe them with a cotton swab dipped in a 1:1 solution of vinegar and water.
3. If you are preparing a pan, then after washing and wiping it, ignite it. To do this, pour vegetable oil to close the bottom. Sprinkle 1 tablespoon of salt and heat over low heat for 10-15 minutes until a black haze appears.
4. Let cool, drain contents and rinse thoroughly with hot water without using detergents.
5. Can be calcined without oil and salt.

Lubricate the pan on both sides with a cotton swab dipped in vegetable oil. In an oven preheated to 180 degrees, place the pan upside down and bake for an hour. After cooling, rinse with hot water.

Important. These methods of preparation for use apply to aluminum cookware without ceramic and stone coatings. Rinse them enough. warm water with laundry soap or detergent.

Can I put it in the microwave oven

In an aluminum pan, you can cook in the oven. Even bake cakes. But it is not necessary to store food after cooking, it is better to pour or pour the cooked dish into an enameled bowl.

Aluminum pans, if the handle is removed, can also be used for stewing, baking in the oven.

Important. Do not place any metal items in the microwave oven.

This means that aluminum products cannot be placed in a microwave oven.

Use on induction hob

Aluminum cookware is not suitable for induction cookers. The main indicator for use is the ability to magnetize. Aluminum does not have this feature.

Although there are so many new items in the stores. Manufacturers make dishes with a bottom of various alloys. It is better to read the instructions before buying or consult the seller.

Caring for aluminum cookware

With daily use and care of aluminum cookware, it is not difficult to keep it clean.

To prevent your pots and pans from spoiling over time, it is best to wash them immediately after cooking. The only condition is to let it cool down. If a drop of cold water falls on a hot frying pan, the dishes may be deformed.

When the pan is washed immediately, then special efforts not required. For washing, use warm water and mustard powder instead of chemicals. If it didn’t work out right away, and the remnants of the food had time to dry out, then fill the dishes with warm water with the addition of laundry soap or detergents and leave for 1 hour. Pollution is easily washed off.

How to get rid of blackness

With the onset of warm days, who does not like to relax outside the city in nature. Fire smoke, barbecue, hot tea. Or fishing, fish soup, which is also cooked on a fire. Aluminum pots, pans, teapots after the fire are covered with blackness. Don't be scared. It's not hard to clean it up. Wine vinegar or citric acid will help.

1. A tissue soaked in vinegar or citric acid rub the outside of the dishes and rinse thoroughly with warm water.
2. If blackness has formed inside the dish, pour warm water into it, add 7-8 tablespoons of wine vinegar or squeeze lemon juice, as much as you don't mind.
3. Boil, let cool. Drain the solution.
4. Rinse with warm water using a soft sponge.

Dishes will be clean again.

Using hard washcloths for cleaning

In no case should you clean aluminum dishes with hard washcloths, and even more so with steel or iron ones.

Firstly, they destroy the protective film of aluminum cookware, which prevents metal from getting into the food.

Secondly, wide scratches remain from hard washcloths, into which dirt will subsequently clog. It's almost impossible to wash it off.

How to wash pots and pans from burning and fat

If the dishes are heavily soiled, and you are sorry to part with them, then use the advice on how to clean the pot or pan from burning and fat.

1. Collect water in a large container.
2. Grate or cut with a knife 1 bar of laundry soap. Pour in 300 grams of silicate glue.
3. Bring the solution to a boil and place the dishes to be cleaned there.
4. On minimum fire closed lid boil 1 hour.
5. Remove the product from the container, being careful not to burn yourself. With a soft flannel rag or sponge, grease and soot can be easily removed.
6. Rinse thoroughly with water.

After such a bath, pots and pans will say “thank you” to you.

How to remove scale from an aluminum surface

In the same way that was cleaned from burning and fat, you can clean it from scale. In addition, ammonia or vinegar will help to remove it.

Dilute 8-11 drops of ammonia in a small amount of water, rub 1/3 of a bar of laundry soap. This solution will get rid of a small layer of scale.

1. Pour water, 5-6 tablespoons of vinegar into the container you want to descale,
2. Boil water for 10 minutes.
3. Drain and rinse thoroughly with warm water.

AT dishwasher aluminum products are not recommended to be washed. They lose their luster.

How to restore shine to dishes

If aluminum kitchen items have lost their luster and darkened, these tips will help restore the shiny utensils appearance.

1. When darkening inside - pour kefir or sour milk and leave for 30-40 minutes. Rinse with warm water. From darkening outside will help lemon juice or apple. Rub the darkened walls with half a lemon or a sour apple, leave for 1 to 3 hours and rinse with warm water.
2. Instead of fruit juice, you can use 6 - 9% vinegar. The technology is the same.
3. Cut the onion into several pieces, put in a bowl, cover with water and boil for 10 minutes.
4. Rub the wetted surface with tooth powder and leave for 11 hours. Rinse thoroughly with warm water.

Your dishes will shine like new.

Cleaning with baking soda and sand

It is not recommended to clean aluminum utensils with these products. Aluminum is a soft metal. Soda contains alkali, and it is detrimental to the protective film. Soda will destroy it completely.

Sand in its structure consists of small particles. If you sand the aluminum surface, then there will be scratches, not too big, but deep. Then there will be clogged dirt. In addition, the protective film in places of scratches will not be restored.

Advice. Do not use baking soda and sand to clean aluminum products.

Dark plaque removal

In case of violations of the rules for the operation of aluminum utensils, on its walls appear dark spots, divorces. Obviously, jacket potatoes, beets, sour cabbage soup were boiled in a saucepan. It is unpleasant to use such dishes. How can I get her back to her original look? Ordinary onions will help to remove this trouble.

1. Take 2 medium-sized onions, place in the container that you want to clean.
2. Pour in water and boil for half an hour.

Laundry soap grate, fill with water and boil for 20-25 minutes.

After all procedures, thoroughly rinse the dishes with warm water, wipe dry.

Try to clean off not too old darkening on the walls with an apple or lemon.

Cut the fruit in half and rub the dark areas with the halves. Then rinse with warm water and dry.

Removing burnt food

So that the food does not burn, the hostess must control the cooking process, interfere in time and make sure that the food does not “run away”. Then it will not take any effort to wash the pot or pan. If it turned out that the hostess, for some reason, didn’t notice, and the food managed to burn, then don’t panic. Salt will cope with the remnants of burnt food.

1. Soak the pan - pour cool water into it and leave for a while.
2. Drain the water and sprinkle with salt, no matter how much it is a pity. Leave for 3-4 hours.
3. Clean with a soft sponge and rinse with warm water.

If the milk is burnt, activated charcoal is effective.

1. Grind 10 tablets into powder, fill the bottom of the dish and leave for 1 hour.
2. Pour cool water, let the solution stand for another 30-40 minutes.
3. Wash the pan with normal dishwashing detergent. Washes off without difficulty.

The main rule to follow is if the food is burnt, do not postpone cleaning until later.

Should I wash aluminum utensils in the dishwasher?

Do not wash aluminum dishes in the dishwasher. The products used in machines contain a lot of alkali. Manufacturers specifically increase its composition to improve the quality of washing. Alkali destroys a dense protective film. Aluminum is an active metal. It immediately reacts with water. The water is very hot, it destroys it.

Aluminum utensils, if washed in a dishwasher, will acquire not only an unpleasant appearance. Its further use is not safe.

When caring for aluminum kitchen items, follow the rules.

1. Do not wash products with abrasive cleaners or hard washcloths. Use only a soft sponge.
2. A few drops will help wash the dark plaque ammonia or vinegar.
3. Do not use soda, as it contains alkali, which destroys the protective film.
4. Sand cannot be cleaned, as it contains particles that can scratch and damage the integrity of the surface on the inner walls.
5. To wash the pot or pan every day, if there is no heavy dirt, use mustard powder.

Each housewife will decide for herself what dishes she will use. The choice is up to the consumer.

Fragrant gifts of the forest, mushrooms are especially loved.

From them you can cook a rich soup, hodgepodge, stuffing for pies and pies, a delicious second course.

Before use, almost any mushrooms (with rare exceptions) must be boiled.

How to cook mushrooms and how long does it take?

Why cook mushrooms

There are several types heat treatment harvested forest crop. Cooking is one of the simplest and most common methods. Why is she needed?

First, mushrooms contain alkaloids dangerous to health. These are poisonous compounds that must be disposed of. Some types of mushrooms, for example, contain gilvelic acid. This is the strongest poison that has a destructive effect on the liver and kidneys and in 30% of cases leads to death. Poison contains lines - mushrooms, very similar to morels. When cooking, it turns into a liquid, so suspicious mushrooms are boiled in two waters, the first must be drained, and the mushrooms are washed after it.

Mushrooms are not accidentally compared to a sponge. They instantly absorb all the dirty and harmful substances from environment, including radiation. Boiling helps to reduce its level, and with a single boil for ten minutes, the radiation level is reduced by 80, and with a double boil - by 97 percent.

In addition, some types of mushrooms that have not passed the boiling water test may be bitter. Therefore, you need to cook not only dangerous lines (which, in fairness, rarely fall into the mushroom picker's basket), but also beloved by all chanterelles, russula, milk mushrooms and even store-bought champignons.

How to cook mushrooms depends on their type. However, it is important to understand that when cooking, part nutrients and vitamins will go into the decoction. Therefore, you need to pour a little water into the pan so that it only slightly covers the mushrooms.

How to prepare mushrooms for cooking

Before sending the mushrooms to the pan, they need to be prepared: sorted, cleaned, cut off all dubious places ( brown spots, lesions affected by worms or slugs). This must be done on the same day when the forest gifts were collected. If the mushrooms are old, you must remove lower part hats.

If cooking is scheduled for another day, then you need to store the product in the refrigerator. In this case, the mushrooms are not washed, only adhering leaves, grains of sand and grass are removed with a knife. Mushrooms can be washed before boiling cold water but quickly so that they do not have time to soak in water.

How much to cook fresh mushrooms

Mushrooms are cooked for several purposes: to freeze for the winter, prepare for salting or process before frying. Cooking time will depend on the type of mushroom. Readiness can be determined by outward signs: Boiled mushrooms will sink to the bottom of the pot if you lift it over the burner. Still, it is best to focus on the recommendations for cooking time. How long to cook mushrooms? Experienced cooks recommend next order:

Mushrooms are cooked purely symbolically - five minutes;

Fifteen minutes is enough for oyster mushrooms to be ready, large nests can be boiled for five minutes longer;

Chanterelles and aspen mushrooms should spend 20 minutes in boiling water (the film is first removed from the caps of the aspen mushrooms);

Russula, despite the name, should be boiled for half an hour;

Porcini mushrooms must be thoroughly cleaned before boiling, remove the film from the cap, rinse, and then boil for 40 minutes;

Boletus mushrooms are processed in the same way as porcini mushrooms, but boiled for 45-50 minutes;

Honey mushrooms are put in water, brought to a boil, after which the first broth is drained and poured with a new portion of water. Secondary cooking time - 50-60 minutes;

Dense milk mushrooms are pre-soaked in cold water for an hour (add two tablespoons of salt per liter of water), then boil for 15 minutes.

Cooking mushrooms is very easy. It is necessary to put them in a saucepan, pour a small amount of water, add salt and, after boiling, keep in boiling water from five minutes to one hour, depending on the type. If mushrooms are processed for further frying, they need to be cooked for 10-20 minutes less than indicated in the main recommendation. Then remove from the water, chop or twist in a meat grinder and use according to the main recipe.

Very tasty winter preparation obtained from boiled fresh mushrooms prepared according to the following recipe.

Ingredients:

Two kilograms of fresh mushrooms;

One and a half liters of water;

a spoonful of salt (the amount of salt can be varied to your liking);

Two leaves of black currant;

head of garlic;

Ten peas of black pepper.

Cooking

Mushrooms must first be sorted out, cleaned off the forest dirt, washed in small portions in a colander.

In a large bowl or saucepan, soak the entire amount of mushroom "meat" and pour in a portion of fresh cold water.

Set a small oppression in the form of a plate of suitable diameter so that all the mushrooms are under water.

After an hour and a half, rinse the soaked mushrooms again, chop the large ones, leave the small ones whole.

Pour the mushrooms with one and a half liters of water and bring to a boil over high heat.

As soon as the water boils, reduce the heat, add pepper and salt, currant leaves and garlic.

Cook for 20 minutes, then remove the mushrooms with a slotted spoon and cool.

For winter freezing, put the cooled mushrooms into bags in small portions of about half a kilogram (exactly as much as you need for mushroom soup, frying with potatoes, making a pie, etc.) and send to the freezer. It is important that as little air as possible remains in the mushroom bag.

Mushrooms frozen in this way can be stored for one year.

How long to cook dried mushrooms

Dried mushrooms are a real winter treat. From them you can cook a lot of delicious, fragrant, amazingly delicious first and second courses, pastries, snacks and salads. However, in order to restore the original properties of the mushroom, it is important to know how much to cook the mushrooms after drying.

Improperly prepared dried mushrooms lose both their taste and pleasant texture, and become too hard. First of all, they should be soaked in fresh cold water. Four hours of soaking will be enough to restore elasticity and volume to the mushroom slices. After soaking, you can not drain the water, because the mushrooms give it their amazing aroma and taste. Of course, you need to focus on the result. If the mushrooms were harvested incorrectly, then the water will become dirty, cloudy, clogged with leaves, needles, sand. You shouldn't cook mushroom "meat" in such a dish.

As a rule, porcini mushrooms are dried. However, you can dry boletus boletus, boletus, morels, mossiness mushrooms, champignons, chanterelles, etc. How much to cook dried mushrooms after soaking? Not less than half an hour. You can check the readiness by whether the mushrooms fall to the bottom of the pan after rising above the surface of the stove.

Depending on the degree of drying, it may take longer for the mushroom slices to boil. To prepare a delicious decoction based on porcini mushrooms, you can use the following recipe.

Ingredients:

Three hundred grams of dried slices of porcini mushrooms;

One and a half liters of water;

Bay leaf;

Peppercorns (optional)

Cooking

Pour the mushrooms with boiling water so that all the slices are under water. You can press them on top with a plate or lid.

After three to four hours, pour the swollen mushrooms into a pot of boiling water for the broth.

quit Bay leaf, pepper, salt the broth to taste.

How much to cook dried mushrooms depends on the size of the slices and the degree of drying. If the mushrooms are coarsely dried, the cooking time should be 35-40 minutes. Thin slices will cook faster, literally in half an hour.

After the mushrooms are ready, they can be cut into smaller pieces and sent to a frying pan in heated oil. Based on the broth, cook mushroom soup.

How long to cook frozen mushrooms

From frozen mushrooms, you can cook all the same wonderful dishes as from fresh ones. Mushrooms, boletus, porcini, mushrooms, chanterelles are frozen - almost everything that can be brought from a successful mushroom hunt. How long to cook frozen mushrooms? Before answering this question, you need to learn how to cook mushrooms for cooking.

The fact is that it will not work to remove all the moisture from the mushrooms before freezing: a small amount of ice will necessarily form on them. Throwing mushrooms in this state into the pan is impossible, they will ruin the whole thing. Therefore, mushrooms must first be thawed. You can do this in several ways:

Send for a couple of minutes in the microwave;

Leave in a colander room temperature and wait for natural thawing.

After the mushrooms have thawed, they must be washed in running water. Then everything is simple: mushrooms need to be filled with water and sent to the fire. After boiling, reduce the fire to a minimum and cook, covering with a lid. Be sure to stir from time to time and remove the foam with a slotted spoon.

How long to cook frozen mushrooms? For complete readiness, 20-30 minutes is enough. The mushrooms will be ready in 15 minutes.

How to use boiled mushrooms and mushroom broth

Fresh, dried and frozen boiled mushrooms rarely become an independent dish. Usually they are boiled for salting, pickling, freezing (if the mushrooms are fresh). In addition, dried and frozen mushrooms are boiled to make soup, mushroom salad, stuffing in pies or pancakes, julienne, fried potatoes.

After boiling the mushrooms, the broth cannot be poured out. This is a valuable food product, on the basis of which you can cook a light fragrant soup or make a wonderful sauce for a meat or poultry dish.

The broth can be frozen plastic container or a bottle. This is very convenient, because you can cook soup or sauce with fresh mushroom broth at any time.

- in this form we eat mushrooms. In order for mushrooms to bring only benefits to our body, it is necessary to follow the technology of their preparation and storage.

How to prepare mushrooms for canning.
Mushrooms must be processed on the day of collection, otherwise they may deteriorate. If processed incorrectly, mushrooms may darken, lose their taste and aroma, and their nutritional value will decrease. The process of preparing mushrooms for direct preparation of blanks is important. Mushrooms are immediately sorted by type, size, which will greatly facilitate and speed up processing. Mushrooms must be thoroughly cleaned of earth, leaves, moss, pine needles, wormy and dubious ones should be discarded, because mushrooms are no joke. A knife is selected for work from of stainless steel. Washing utensils are selected so that the mushrooms float freely in the water. If there are a lot of mushrooms, they are divided into portions so that you can wash them more thoroughly. Important: it is not the water that is drained from the mushrooms, but the mushrooms are selected from the water into another dish. dirty water replace with a clean one and place our product there again. This is repeated several times until the water becomes clear, without the admixture of sand and specks. Before drying, the mushrooms are not washed, but only thoroughly wiped. Before freezing certain types mushrooms can not be washed, but only wiped with a damp sponge.

In what dish to cook mushrooms?
Best for cooking mushrooms enamelware. If there is no such volume, you can use an aluminum or zinc pan. Only be sure to remove the mushrooms from such dishes immediately after cooking. After all, aluminum darkens under the influence of substances secreted by fungi, and zinc can provoke the formation of harmful substances in the broth. It is strictly forbidden to use dishes made of copper, tin or cast iron in the preparation of mushrooms. Cooked in such a dish, mushrooms may lose some useful substances, in a cast-iron dish, the mushrooms will darken. AT worst case, mushrooms boiled in this dish will become poisonous. Refractory glassware is ideal for extinguishing mushrooms.

In what container should mushrooms be stored?
Salted, sour and pickled mushrooms in glass, enamel or wooden containers. Mushrooms are not stored in zinc and tin-plated buckets - their top layer can react with the mushroom liquid, forming substances dangerous to the body. Enameled buckets must be carefully inspected before use so that there is no damage to the enamel. The oldest dish for storing mushrooms is a wooden barrel. The barrel must be either new or from under the mushrooms. Mushrooms absorb foreign odors well, so they should not be packed in barrels where cucumbers, cabbage, meat and non-food products were stored. If the barrel was filled with rainwater, the mushrooms in it will go bad. Glass jars must be hermetically sealed, otherwise the product will also deteriorate. If the jar is uncorked, the mushrooms should be consumed very quickly. Frozen mushrooms are stored in freezers in food plastic bags.

How to clean dishes for high-quality storage of mushrooms?
Dishes for storing mushrooms should be soaked for 8-12 hours in warm water, then wash in alkaline water (add 1 tablespoon of soda to 1 liter of water). Then the container must be boiled in clean water for about 10 minutes, spread out on a napkin, let the water drain without wiping with a towel. wooden barrels first soaked in water, preferably a few days. Then washed and steamed. For steaming, add 50 g of caustic soda to 1 bucket of boiling water. After use, dishes from mushrooms are washed, turned upside down or covered with a lid, stored in a dry, ventilated area.

How to properly seal mushrooms?
For wooden utensils you need to prepare two wooden mugs: one is placed on the mushrooms, the other completely covers the dishes. A circle with oppression (stone) is placed on the mushrooms. Both wooden lids rubbed clean with sand, first rinsed with soda water, then with boiling water, dried. Under a circle with oppression, mushrooms are covered with a boiled clean napkin. The stone used as oppression is washed clean. It is not recommended to replace the stone with other materials (iron, cement). The taste and aroma of mushrooms can be hopelessly spoiled.
Glassware can be tightly covered with metal lids, cellophane, parchment, plastic, plastic or rubber tires, having previously processed them. Metal lids are washed and soaked in soda water for 10 minutes, then washed several times with boiled water. Laminate, parchment, cellophane are rinsed in boiled water, but if they have already been used, they should be soaked in a soda solution for 10-15 minutes before rinsing. Plastic tires are also soaked in water with soda or benzoic acid, then rinsed. Rubber caps are boiled in water for about 10 minutes, after washing them in water with soda. All rinsed lids are laid out on a clean napkin, they must be used on the same day.
What are the conditions for storing mushrooms?

It is necessary to store blanks in a dark place (it is possible in a cellar or basement) at a temperature of +1° to +4°С. If the temperature is higher, the mushrooms may become moldy. Dried mushrooms are stored in a dry room with a stable temperature without sudden changes. Frozen mushrooms, of course, are stored in a freezer at a temperature not exceeding -18 ° C.

Mushroom preservation should be checked from time to time. Blanks with loose lids, with blisters in brine, with bad smell under no circumstances should you eat. It is not recommended to store mushroom preservation for more than a year.

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