Text 16541, 86 rader
Skriven 2008-11-17 19:00:12 av Lee Lofaso (3:800/432.0)
     Kommentar till en text av Glen Jamieson
Ärende: Arguments 203 81117
===========================
Hello Glen,

>RH>Unlined copper should only be used to whip egg whites.  As for the
>RH>rest...whatever comes handy and gets the job done. ...except for
>RH>nonstick pots and pans.  They're good for frying pancakes and OK
>RH>making cheesecakes, but for anything else fuggedaboutit.

>>Lee has raised an good point.  I haven't used copper, except copper
>>kettles for boiling water, but copper pans and saucepans used to be
>>quite popular, particularly in Europe.  So why should they not be used
>>for other than beating eggs?

>RH>Unlined copper - tinned copper can be used for whatever you want.
>RH>Unlined copper plus food equals problems.  Food acids plus copper is a
>RH>bad combination.  I think it can actually be poisonous.

GJ>I have heard that somewhere, but I don't know if it is based on fact.

Copper is toxic when used with acidic foods.  Not a problem for
making cream- and egg-based sauces, though.

GJ>It would be interesting to know the chemical reactions. Copper pans
GJ>used to be popular, and I have seen old kitchens with highly polished
GJ>copper ware hanging around the walls and on shelves, but perhaps that
GJ>is their main purpose - decoration.

Copper cookware is not good for much.  Except for making certain
cream- and egg-based sauces.  Using a copper mixing bowl creates
a chemical reaction with egg whites that makes eggs very fluffy,
and an omelet like a cloud when cooked.

>>Mild steel is the usual material for woks and similar pans, and can be
>>seasoned to be reasonably non-stick, but as woks are often heated to
>>the point where the surface layer of "varnish" from seasoning oil is
>>burnt off, it is frequently necessary to season before use.

>RH>Sounds like mine, come to that.

GJ>The professional high speed stir-friers at "Magic Wok" restaurants keep
GJ>their large woks hot, rinsing with a little water, then re-oiling
GJ>between customers.  There is never any sticking in those woks.

Not all oils are good to use for wok cookery.  Some have a higher
flash point than others.

>>Cast iron, properly seasoned, is nice to use, but requires care to
>>prevent rusting.  Properly used, kept oiled, and not allowed anywhere
>>near washing detergent, cast iron will last forever.

>RH>Definitely.  I have cast iron pans here that are 100 years old or
>RH>possibly more.  They work fine, and have even been immersed a time or
>RH>two without ill effect.

GJ>You are very lucky to have them; it seems that the older the better
GJ>with cast iron, as if properly cared for, they keep improving.

Cast iron can last virtually forever if properly cared for.  And
then there is enameled cast iron, which is great to use when making
chili and other certain foods.

>->Stainless steel is good for boiling water, and little else.

>RH>Or making stock, or frying stuff if your cast iron pan isn't to hand.
>RH>I have a 12" Sitram pan that works a treat.  About like cast iron, in
>RH>fact.

GJ>Any boiling watery liquid is fine, but I have been unable to get
GJ>satisfactory results when frying with a polished, shiny stainless pan.

Chuckle.  Stainless steel looks so pretty, being all so nice and shiny.
Try using peanut oil for a more pleasant frying experience.

GJ>Whatever I tried tended to stick and discolour the surface.  It might
GJ>be possible to build up a non-stick layer, but of course that would
GJ>detract from the pristine-ness of stainless (not that that would worry
GJ>me, but some people like their pans to look new).

One can be either a cook or a perfectionist.  Not both.  ;)

--Lee


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