Means for processing mushrooms and storage utensils. How to care for aluminum cookware? Is aluminum cookware harmful to the body?

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 lay 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 This is 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 the boletus, boletus, boletus, morels, 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.

/ Meat and mushroom dishes Masso part 3

To preserve the nutritional value, taste and color of mushrooms, it is important that they are processed and stored in the most appropriate container for this. Rusting knives and spoons, as well as utensils poorly cleaned or made of unsuitable material, spoil

Baths and bowls for washing mushrooms should be wide and roomy so that the mushrooms swim freely in them. In small bowls, mushrooms should be rinsed in a small amount by 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 decoction. For cooking in their own juice or in 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 a barrel:-:. In enameled buckets, you should check the strength of the enamel: old buckets with damaged enamel are no longer suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: they upper layer dissolves under the influence of weak acids, in this case mushroom liquid, and forms toxic compounds harmful to health. Wooden dishes should be new or always used only for storing mushrooms. Pots from pickled cucumbers, cabbage and meat are not suitable, since mushrooms acquire an unusual flavor when stored in them. Mushrooms spoil quickly in rainwater barrels. Jars and bottles for storing mushrooms should be hermetically sealed and designed for single use. Remaining in open jars mushrooms can spoil quickly.

Cleaning dishes For storage of mushrooms. Before use, the dishes should be thoroughly washed as follows: keep at least 8-10 hours in warm water, then wash in alkaline water using washing powder or soda (per 1 liter of water 1 tablespoon of soda), pour over boiling water or boil in clean water(no additives) 5-10 minutes, then let the water drain in a hot place or on a clean napkin; do not wipe with towels.

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, doused with boiling water and allowed to dry. On the mushrooms, under a circle with oppression, they put a clean, thick, 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 boiling, the rubber rim around metal lids can become brittle and break. After rinsing, all washed lids are laid out 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 in boiled water.

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

- 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 can darken, lose their taste and aroma, the nutritional value them 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 harmful substances in decoction. 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 cannot 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, the dishes from the 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 need to prepare two wooden mug: 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 after processing 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°C. 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 are naturally stored in freezer at a temperature not higher than -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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Loved by many women aluminum cookware 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. In aluminum utensils, food is perfectly prepared, 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 kitchen utensil 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 cookware, women are at a loss 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 frying pans from Moneta (Ceramica 01 and Forno series), pots and stewpans from Ballarini, fashionable cookware produced by the Regent Inox S.r.l. To good producers tableware also includes the largest Portuguese company Bioflon.

This article will discuss how to use aluminum cookware in everyday life.

Aluminum cookware is an indispensable item in every kitchen. A frying pan, a ladle, a saucepan, a bowl and other similar kitchen utensils attract modern housewives because they are light and are very inexpensive.

Despite the fact that the dishes are famous for their undeniable advantages, it can sometimes provide Negative influence on the human health. Surely you are also concerned about the question - is aluminum utensils useful or harmful? This is what we will try to figure out.

Is it possible to use aluminum utensils: truth and myths, benefits and harms

So, to begin with, we will find out from what materials aluminum cookware is produced. AT food production for the manufacture of such dishes, pure aluminum and some alloys of this metal are used. They change the physical qualities of aluminum, affect the heat resistance, as well as its ductility.

As a rule, ready-made aluminum sheets are used in production. Then kitchen utensils are stamped from these sheets. Basically, the method of chasing or forging is used in the process. Of course, not many people, when they buy such dishes, pay special attention to the issue of manufacturing. However, it should be noted that forged dishes have greater strength and thermal conductivity.

Those dishes that are made only of aluminum, without the addition of additional substances, are very popular. However, it costs relatively more.

Myths associated with the use of aluminum cookware:

• The use of aluminum cookware can cause a variety of diseases. This myth is considered the most common and unconfirmed. Be that as it may, there are no studies that relate to this topic. In addition, it is impossible to know exactly the possible number of aluminum particles that penetrate the human body.
• At the same time, thanks to numerous surveys, it became known that aluminum enters the human body in 2 ways: thanks to the means that we are used to using for heartburn, and thanks to antiperspirant deodorants, where aluminum hydroxochloride is present. Many people use these cosmetics every day.
• They don't even think about what the consequences might be. The effect of this substance on the skin has been officially studied, and therefore is considered negative. Therefore, it is wrong to say that the cause of this or that disease is aluminum dishes. Because our ancestors cooked in this dish and were perfectly healthy.
• Aluminum cookware is not durable. Those kitchen utensils that are made of thin metal can, of course, be deformed - on the base this moment and this conclusion is made. So that the dishes do not deform, it is necessary to purchase one that has thick walls. It is much more expensive, has thick walls, but more weight. Plus, on the outside, there is most often a polished circle. It is very important to choose high-quality kitchen utensils and properly care for them, then they can last for more than one year.

We now list the positive and negative sides aluminum cookware. Positive:

• Small price. This also applies to products that are coated with Teflon, stone, ceramics. Due to the presence of an aluminum base, the dishes are slightly more expensive than similar counterparts.
• Increased thermal conductivity. Aluminum cookware tends to heat up quickly and also cool down quickly. This makes it possible to save your time, which will be spent on cooking. For heating porridge, milk, for boiling eggs, as a rule, such containers are used.
• Aluminum cookware does not rust. And all because it has a thin oxide film that appears on the surface of pots, plates, spoons ... This film is very durable, therefore, food does not come into contact with the metal itself.
• Modern aluminum cookware has protective covering. It prolongs the life of the cookware, and also reduces the risk of aluminum particles entering the food. This move also reduces the likelihood of change. palatability food, its aroma, which often happened earlier when oxidation processes were triggered.

Negative:

• The increased thermal conductivity of aluminum is often the cause when food sticks to the surface. If you do not follow every moment, you can just spoil the food.
• Although the dishes do not need careful care, it takes a lot of time to remove burnt food. And the use of aggressive detergents spoils the surface or removes its protective film.
• Also, such dishes, as mentioned above, are sometimes deformed. Even if you handle it carefully, there is no guarantee that the original appearance of the dishes will not be damaged over time.

Is it possible and what can be cooked, boiled in aluminum cookware and what can not?

Many housewives are concerned about this issue. There is no exact answer here, since some products can be cooked, and some cannot. The most important thing here is that this dish does not interact with acids or alkalis.

Is it possible to cook jam in an aluminum bowl? Of course not. Also you can't:

• cook compote
• Making yeast dough
• sauerkraut
• Salt fish, lard
• boil milk
• Make blanks, For example, pickle cucumbers, mushrooms
• Prepare sweet and sour sauces
• cook cabbage soup
• Prepare baby food

Products containing sulfur and calcium, after heating, tend to leave on inner surface crockery stains of dark color.

You are allowed to cook the following dishes:

• Cook aspic(lean), meat is also lean
• Pasta
• Various cereals
• Bake bread, Easter cakes
• boil fish
• Vegetables (only non-sour, for example, potatoes)
• Boil plain water

You can also paint eggs(can't cook) boil baby bottles in an aluminum bowl, saucepan. Still allowed to cook beer. If you follow the above rules, you will be able to use this cookware without any problems.

Why is it impossible to store alkaline and acidic solutions in aluminum dishes, to collect berries in it?

Aluminum is a reactive metal. It easily enters into a wide variety of reactions with alkaline and acidic compounds. When such reactions take place, hydrogen is released. For example, aluminum due to acetic acid turns into a salt called aluminum acetate.

Caustic soda also reacts with aluminum, but only in water. During this reaction, hydrooxoaluminate is formed. Plus, hydrogen is released. On the surface of such dishes there is an oxide film. If you have ever boiled jam in a similar dish, you probably noticed how the walls inside the dish became shiny.

This is because the oxide film is destroyed during the cooking process due to the organic acids included in vegetables and fruits. As a result, aluminum penetrates into food. Therefore, only those products that we have listed above can be cooked in aluminum cookware. They contain almost no salt and acids, and therefore the oxide film will not be destroyed. If you decide to boil salty or sour food in a dish, then it is advisable to continue cooking in an enamel or glass dish.

Is it possible to store food, water, meat in aluminum dishes?

Many modern housewives have in their arsenal big number kitchen utensils which is made from the most various materials and has its own unique qualities. Cooking at home involves the presence of different utensils in the kitchen.

For example, aluminum cookware is a classic kitchen utensil, and sometimes you can’t do without it. No matter how wonderful aluminum dishes are, you can’t store cooked food in it.

Is it possible to put aluminum dishes in the microwave, oven, wash in the dishwasher?

Is it possible to put aluminum dishes in the oven or microwave, wash them in the dishwasher? Let's take a closer look at these issues.

• It is strictly forbidden to use dishwasher for washing aluminum dishes. The reason is this - ordinary aluminum utensils, which were made several decades ago and inherited from us, tend to oxidize from the effects of alkali and an oxidizing agent contained in detergents. Therefore, holes will appear on it very soon.
• If we talk about modern aluminum kitchen utensils, then it will lose its beautiful appearance from the effects of these substances. appearance- it will become cloudy, it will not be so shiny.
• It is advisable not to put metal utensils in the microwave oven. But there are exceptions, these include aluminum utensils.

• Now let's figure out whether such dishes can be put in the oven? Yes, you can. Indeed, in the oven you can cook porridge or soup, as a result, the dishes are nutritious and very tasty. Our grandmothers baked in aluminum dishes, baked Easter cakes, cooked aspic. If you also want to bake, for example, a pie, after cooking, transfer the finished dish to another container. Are you afraid to cook in such dishes? Then choose the one that has a protective surface.

Can aluminum cookware be used on an induction hob?

Not many people know what dishes can be used for induction cooker. The developers of this technique recommend buying special dishes that have a flat, weighted bottom, plus magnetism.

Is it possible to use for cooking, for example, aluminum utensils? Of course not. The traditional dishes that we are used to are not suitable for such a stove. Can you replace it kitchen utensils, which is made of stainless steel, cast iron, with an enamel surface.

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