Text 16588, 75 rader
Skriven 2008-11-19 13:10:38 av Glen Jamieson
     Kommentar till en text av Lee Lofaso
Ärende: ARGUMENTS 203 81119
===========================
 -=> Quoting Lee Lofaso to Glen Jamieson <=-

G'day Lee,
 
 >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.

 LL> Copper is toxic when used with acidic foods.  Not a problem for
 LL> 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.

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

Interesting.  I have never tried using a copper bowl for that.  Does
the material of the egg whisk also have any effect?  (Contact of
dissimilar metals.)   What are the symptoms of copper poisoning?  Some
people wear copper bracelets as a rheumatism preventive, so I wonder if
the acids in sweat react with the copper in some way...
 
 GJ>The professional high speed stir-fryers 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.

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

I think peanut oil is supposed to be the best.
 
 >>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.

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

I have seen those, but never used them.
 
 >->Stainless steel is good for boiling water, and little else.
 
 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.
 LL> Chuckle.  Stainless steel looks so pretty, being all so nice and
 LL> shiny. Try using peanut oil for a more pleasant frying experience.
 
My favourite for wok frying.

 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).

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

As they work well, and I don't care what they look like, I'll stick to
using my cast aluminium and mild steel pans.

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)