Casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. High temperature firing has the characteristics of ventilation, adsorption, uniform heat transfer and slow heat dissipation. The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.

Casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients spill out, the fresher the taste of the soup and the crisper the texture of the stew.

Extended data:

characteristic

Casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way, and the relatively balanced environmental temperature is beneficial to the interaction between water molecules and food.

stean

Infiltration, the longer this mutual infiltration lasts, the more fresh and fragrant ingredients overflow, the fresher and more mellow the stewed soup tastes, and the crisper the texture of the stew.

1. Fast heat transfer, slow heat dissipation and strong thermal insulation. Generally, the food in a casserole can keep close to boiling heat for 5 to 10 minutes.

2. The casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent.

3. Suitable for slow fire.

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