Here, it would seem, is a secret. Well, put the ingredients on, put them on the fire - and let them prepare. An, no. Glassware is not the same as metal pans, frying pans and baking sheets. You need to handle it wisely.
Glass containers in recent years like no other are popular. What is their secret? Preparation of the dish can be traced without violating the integrity of the dish: everything is already visible. You can serve the cooked delicacies directly in the dishes that were cooked. It looks appetizing, especially if the dish consists of layers.
Well, everyone is good at glassware. But when cooking in it, you must follow several rules.
Do not overheat glass
Glassware does not tolerate temperatures above its hardening. If it is heated above the mark indicated by the characteristics, the glass will crack. And everything that was inside, you know, will have to be thrown out: the slightest chipped glass is dangerous not only for health, but for life.
Round glassware
If you cook on a gas stove, heat the bottom of the pan at the same time and evenly. In the oval form this does not work, and the temperature drop for the glass bottom is destructive. It will not withstand the pan of frequent intervention in the preparation, but from the inequality of heating in the middle and around the edges the dish will not taste better.
On the contrary: where the heating is weaker, it does not fully boil. True, this problem is now solved with the help of heating surfaces. They heat where they come in contact with the dishes. So the oval, square form is not a problem. Like microwave ovens, ovens, which are successfully cooked in glass bowls.
Well lubricate the bottom and edges from the inside with oil
Or another grease that the mistress prefers to use. So the dish will not burn. It is assumed that stir it you will not often, or even completely leave alone.
If there is no special passion for oil, at least a little water is added. Then the food is steamed and will not stick to the walls. Accordingly, scrape the remainder you do not have to.
To put food in a glass pan, you also need to wisely
. Put pieces that require more time for cooking. Heating sources in cookers and ovens are usually located on the bottom or top. Even if the waves are on all sides, the middle will be less accessible. The closer to the top, the more quickly the stewing products are stacked.
Do not put products from the
freezer in the preheated cookware. Temperature changes are not what glass needs. From such negligence it will burst. Do not add cold water during cooking. It is better to warm up a little, and then top up. And then, standing away from the glass and stirring constantly.