Can the chef's beaker be used as a thermos? The convenience and heat preservation of the chef's braised pot are loved by many people. So some people think that it is similar to the function of a thermos cup, so can a beaker stewed by a gourmet be used as a thermos cup? Let's have a look.

Can the chef's beaker be used as a thermos? 1 The beaker and ordinary thermos cup of the cook have the function of heat preservation. Cooked food has the same function when it is carried with heat preservation, and can be used instead. However, the thermos cup does not have the smoldering function of stewing beaker, and the thermos cup has the function of stewing beaker. Therefore, cooking saucepans can replace thermos cups, but thermos cups can't completely replace stews.

The harm of stewing beakers with chefs.

First, it is difficult to control the cooking degree of the food in the smoldering beaker. If there is no smoldering, the lid will open and hot air will gush out, so it is difficult to continue the smoldering. If the ingredients are too raw, sometimes it is easy to cause food to be caught. Therefore, although stewing is more convenient, many people have to make food half-cooked and put it in stewing in order to eat fully cooked food, which actually consumes no less energy than cooking food directly.

Second, the insulation effect in the stewing beaker is too good. Compared with lunch boxes, it is easier to overcook food with stewing beakers and affect the taste. Stewed cups can only be used to bring some erosive liquid food, and the taste should not be too high.

Third, the temperature in the stewing beaker is high, which is easy to breed bacteria. Stewed beakers have good heat preservation effect, and the food inside is in a high-temperature and humid environment for a long time, which is also the favorite environment for bacteria. After carrying food, if you don't finish it in time, or if you don't clean the beaker in time after eating, it will easily lead to bacterial reproduction.

Can the cooking saucepan be used as a thermos cup? 2 How to use cooking saucepans

First pour boiling water into the pot for preheating, keep the temperature in the stew pot enough, and use boiling water instead of hot water. If you enlarge the rice. It takes about forty minutes. If it's worse, You can stew it for a while. The premise is to let the water in. ? Use the principle that heat does not flow out to cook food, such as porridge, mung beans and red beans. Still soup.

Specific steps:

(1) Put some rice, beans, etc. Pour boiling water into the bottle and simmer for 2 hours;

(2) Other foods can also be heated and put into bottles, which can keep fresh flavor and temperature even if they are put into hot food for a long time;

(3) Put in a proper amount of ice cubes, and you can drink cold drinks immediately;

(4) Add materials and brew with boiling water, which can stew all kinds of porridge, desserts, tea, etc.

Chef's stew recipe.

Breakfast egg porridge

(1) 4 tablespoons of dried fruit cereal (non-instant or instant cereal)+cube sugar 1 piece+egg 1 piece, and put them in a stewing beaker in turn;

(2) Add boiling water to the spiral line, tighten the cover and take it to work. After arriving at the company (about an hour and a half), open the lid and eat.

Yam millet porridge

(1) Peel and wash the yam and cut it into small pieces; ? (2) Wash red dates, preferably cut, which is easy to taste;

(3) After the millet is washed, it is poured into a container filled with rich water and stewed for 5-6 hours.

Whitening tremella and jujube soup

(1) Wash tremella and Lycium barbarum, soak the red dates until soft, and cut several holes on the surface;

(2) Pour Tremella, Fructus Jujubae and Fructus Lycii into a pot stewed by a chef, add boiling water for preheating, pour out, and cook in boiling water for 3-4 hours; (3) Add a proper amount of rock sugar and stir evenly to serve.

Pork floss preserved egg porridge

(1) Prepare an appropriate amount of preserved eggs, lean meat and rice;

(2) Preserved eggs and lean meat. After the rice is cooked in boiling water;

(3) Pouring into the pot of a master cook;

(4) After an hour, the delicious preserved egg lean porridge is ready.

Tea quail eggs

(1) Wash quail eggs for later use.

(2) Put the Pu 'er black tea and quail eggs into the stewing pot of the cooker, and add boiling water at 100 degrees Celsius at the same time, so that the water does not completely pass through the ingredients.

(3) After a 30-minute journey to work, you can be completely familiar with it. Quail eggs and tea soup can be eaten separately.

Identification of authenticity of cooker stewing beaker

1, making material: all the cups or pots of gourmet chefs are made of medical stainless steel plates which are specially processed and welded into cup tubes, which are composed of two layers of stainless steel. The interlayer has no tail, and there will be less obvious seam marks at the vacuum welding place, but it is not a gap and will not leak. Counterfeits are generally made of ordinary stainless steel with single-layer structure, and some do not have such seams.

2. Distinguish the details: there is a sealing ring on the inside of the lid of the genuine cooking pot, and there will be no gaps with different widths when the lid and the pot body are tightly stitched. The workmanship of the cup mouth is also very fine, not too sharp or irregular. Imitation products often omit the sealing ring in order to cut corners, and the treatment of the cup mouth is not detailed enough, so some people will feel scratched.