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Can hot water be added directly to the casserole?

Yes

A casserole is a type of cooking utensil. Traditional casseroles are ceramic products made of quartz, feldspar, clay and other raw materials that are not easy to conduct heat. They are fired at high temperatures and have the characteristics of ventilation, adsorption, uniform heat transfer, and slow heat dissipation.

The casserole can be heated and cooked directly, because the material of the casserole is made of ceramics. No matter you add hot or cold water to the main dish, it will not affect the change of the texture of the casserole, nor will it affect the main dish. Vegetable flavor. When making soup in a casserole, time control is very important. If the soup is made for a short time, the ingredients will not be heated enough, making it difficult for them to become mashed and cooked. If the soup is made for too long, internal nutrients will be lost and the flavor will be reduced.

Benefits of making soup in a casserole

1. Good heat preservation

The advantage of making soup in a casserole is that it is heated and dissipated evenly, so that the soup in the casserole can be fully and evenly heated The heat can be used to keep warm for a long time, especially suitable for simmering, simmering, and stewing older foods over low heat.

2. Nutrients are easier to absorb

Casserole soup is heated evenly, and it is easy to decompose macromolecule nutrients in food into small molecules, such as protein into amino acids and fat into Fatty acids and carbohydrates turn into dextrins, making it easier for the body to absorb these nutrients.

3. It tastes better

Because the casserole soup has better airtightness and internal circulation, the ingredients inside are easier to cook when making soup, and the food is more delicious. The soup tastes more delicious and retains its original flavor.

Disadvantages of cooking soup in a clay pot

1. Cooking soup in a clay pot for too long will degrade the protein in the ingredients and lose nutrients, which will affect the taste of the meat. It will taste a little soft and have no toughness. .

2. The casserole has good airtightness, so it cannot be used to stew mutton, dog meat and other foods with strong taste, otherwise the soup will have a fishy smell and affect the taste.

3. Some inferior casseroles have a layer of glaze inside, which contains harmful substances such as lead. Long-term use of this casserole for soup will cause certain damage to human health.

Of course, the above are all caused by using inferior casseroles to cook soup or using incorrect soup cooking methods. If used normally, there will be no impact.