The earthenware had once been an intrinsic part of the
Indian household. In olden days earthenware was used for cooking purposes and
storing water in the earthen ware known as kalash for it keeps the water cool.
Let us see what are the benefits of cooking in clay pots.
- Clay pots
prove good for slow cooking as their porous nature allows both moisture
and heat to circulate easily through them. This helps in even, slow and
delicate cooking.
Roasts and stews are cooked well in earthen pots. Storage of water in earthenware
allows the heat from the water to escape thereby keeping the water cool.
- Clay being alkaline in nature helps in neutralising
the pH balance of the food by interacting with the acid present in the
food. Foods that are naturally acidic will acquire some natural sweetness.
Acids in foods like tomatoes
when cooked in earthen pots give the food a wonderful taste.
How
to use your earthenware:
- Gradual
rise in temperature: Use earthen cookware only for
cooking where the temperature rise takes place gradually. Sudden rise or
fall of the temperature make lead to its cracking. Use a skillet to sauté
ingredients before adding it to the pot.
- Avoid
adding cold water: Never add broth or cold water
into an earthen pot that is already heated.
- Earthenware alone in the dishwasher: If you are using the dishwasher
for washing the glazed, earthenware do not put in other cookware with it.
The rubbing may cause scratches on the earthenware.
- Avoid
scratchy powdered cleaners: The scratchy powdered cleaner for
cleaning your earthenware. Use only a mild soap.
- Soak
the unglazed earthenware: To removed food items stuck to
your unglazed earthenware, simply soak it in water without detergent. The
detergent might be absorbed by the earthenware and prove poisonous while
being used the next time.
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