Dab tsi tsis tuaj yeem ua noj hauv cam khwb cia hlau?
Mar 04, 2024
Tso lus
Cov khoom noj uas yuav tsum tsis txhob ua noj hauv cam khwb cia hlau
cam khwb cia hlau muaj nuj nqis rau kev tuav cov cua sov, txawm tias kev faib tawm thiab qhov chaw uas tuaj yeem rov ua dua - raws caij nyoog tsis tas li. Cov khoom qub no tsim kev txwv. Cov hlau liab qab saum npoo yog reactive, thiab seasoning txheej - polymerised roj uas muab cov uas tsis yog - nplaum tso tawm - yog yooj yim dua cov hlau hauv qab nws. Cov khoom xyaw uas tawm tsam cov hlau los yog cov seasoning yog nyob rau hauv ib lub lauj kaub sib txawv.
Vim li cas Cov Khoom Siv Acid React Nrog Hlau
Cov khoom noj acidic yaj me me ntawm cov hlau los ntawm qhov chaw ua noj. Cov tshuaj tiv thaiv nrawm dua li pH ntog, thaum kub nce thiab thaum lub sij hawm sib cuag ntev, uas yog vim li cas lub deglaze ceev tsis muaj teeb meem thaum lub sijhawm simmer tsis ntev. Cov txiaj ntsig pom tau yog xim hlau lossis xim xim, tsaus nti ntawm lub teeb -cov kua ntses muaj xim, thiab ib qho npub, stripped thaj uas cov seasoning tau raug tshem tawm.
| Cov khoom xyaw | Kwv yees pH | Kev taw qhia tswv yim |
|---|---|---|
| Txiv qaub los yog txiv qaub kua txiv | 2.0-2.4 | Ntxiv rau qhov kawg ntawm kev ua noj, tawm ntawm tshav kub |
| Vinegar | 2.4-3.4 | Tsis txhob ncua ntev; tsis txhob khaws cia rau hauv lub lauj kaub |
| Caw | 2.9-3.8 | Deglaze luv luv xwb, ces hloov cov ntses |
| Txiv lws suav thiab txiv lws suav muab tshuaj txhuam | 4.3-4.9 | Cov zaub mov luv luv tau txais; zam lub sij hawm -ntev simmers |
| Rhubarb, tamarind, sorrel | Hauv qab 4.0 | Siv enamel-liab, stainless lossis tsis yog- stick cookware |
Tib chemistry piav qhia txog qhov zoo- paub xyaum: ua cov kua qaub hauv cov hlau liab qab ntxiv cov hlau rau cov zaub mov. Qhov ntawd yuav yog qhov xav tau, tab sis nws tsis tswj tau, thiab nws los ntawm tus nqi ntawm lub lauj kaub nto.
Cov Proteins, Caw thiab Ntev -Simmered Sauces
Ntses ntses fillets: lawv tsim kua muag thiab lo tshwj tsis yog lub lauj kaub tau meej seasoned thiab preheated. Lub stainless los yog tsis yog -stick lauj kaub tso lawv ntau ntseeg siab.
Skinless ntses dawb thiab scallops: tib yam teeb meem, amplified los ntawm ib tug ntxhib cam khwb cia nto.
Slow-siav txiv lws suav ragù los yog taum stews: teev cov kua qaub hu ua strip seasoning thiab khaws cov saj ntawm hlau.
Caw los yog vinegar txo qis: lub ntim ntim qis thaum acidity concentrates, uas yog qhov phem tshaj plaws rau qhov reactive nto.
Khaws cov khoom seem: tsis txhob tso cov zaub mov uas muaj kua qaub rau hauv lub lauj kaub, txawm tias nyob hauv lub tub yees, vim kev sib cuag txuas ntxiv mus.
Enamelled cam khwb cia hlau daws cov teeb meem no yam tsis tau muab cov thermal loj ntawm cov khoom. Lub vitreous enamel txheej yog chemically inert, yog li cov kua qaub acidic, txo cov cawv txiv hmab thiab citrus hnav khaub ncaws tuaj yeem siav thiab luv luv khaws cia rau hauv nws. Kev lag luam tawm -tawm yog cov enamel chips ntawm qhov cuam tshuam thiab tsis tuaj yeem rov ua dua - lub caij, thiab nws yuav tsum tsis txhob raug thermal shock.
Material Properties ntawm Cam khwb cia hlau Cookware
Cookware castings yog tsim los ntawm grey hlau, standardized nyob rau hauv txawv systems. Cov lus hauv qab no teev cov npe uas feem ntau hais txog cov duab kos thiab cov ntawv xeem.
| Khoom los yog npe | Tus nqi los yog ntau yam |
|---|---|
| ASTM A48 | Chav Kawm 30 thiab Chav Kawm 35 grey hlau, teev los ntawm qhov tsawg kawg nkaus tensile lub zog |
| ISO 185 | Qib JL/250 thiab JL/300 (EN-GJL-250, EN-GJL-300 hauv European xaiv) |
| GB/T 9439 | HT250 thiab HT300 grey hlau qib |
| Qhov ntom | Kwv yees li 7.1-7.3 g / cm³ |
| Thermal conductivity | Kwv yees li 45-55 W / (m·K), siab dua carbon steel |
| Tshwj xeeb kub muaj peev xwm | Kwv yees li 460 J / (kg·K) |
| Melting ntau | Kwv yees li 1150-1250 degree |
| Seasoning polymerization | Roj films kho nyob rau hauv 200-250℃ntau yam |
Ob qhov kev tshwm sim tshwm sim los ntawm cov lej no. Lub siab thermal loj thiab nruab nrab conductivity txhais tau hais tias lub lauj kaub teb maj mam, yog li preheating teeb meem ntau dua li lub zog hluav taws xob. Lub qhov rais nqaim seasoning txhais tau hais tias overheating - tawm hauv lub lauj kaub khoob ntawm cov nplaim taws siab - yuav hlawv cov txheej polymerised ntev ntev ua ntej cov hlau nws tus kheej raug cuam tshuam.
Xaiv lub lauj kaub zoo rau txoj haujlwm
| Hom cookware | Zoo tshaj rau | pluag rau |
|---|---|---|
| Bare cam khwb cia hlau | Searing steaks, cornbread, kib, siab - ci ci | Ntev acidic simmers, muag ntses, cia |
| Enamelled cam khwb cia hlau | Stews, lws suav sauces, braises, wine txo | Thermal shock, nyuaj, qhuav siab -kub searing |
| Stainless hlau | Pan kua txob, acidic txo, general sauteing | Tsis yog -ka qe ua noj tsis muaj roj txaus |
| Cov pa roj carbon steel | Sai searing, wok ua noj, sib dua | Ntev acidic ua noj, cia cov khoom seem |
Rau lub chav ua noj uas siv hlau cam khwb cia tsis tu ncua, txoj cai siv tau yooj yim: khaws ib lub lauj kaub hlau liab qab kom siab - ua haujlwm kub thiab ib lub lauj kaub enamelled rau txhua yam acidic lossis ntev -simmered. Qhov kev faib ntawd tiv thaiv feem ntau ntawm cov saj, discoloration thiab deg puas tsuaj teeb meem tau piav saum toj no.
Cov lus nug nquag
Q: Cov txiv lws suav puas tuaj yeem siav hauv cam khwb cia hlau?
Luv luv, yog - kaum-feeb ntses zoo nyob rau hauv lub qhov dej -seasoned lauj kaub. Lub simmer ntev yuav tsum tau tsiv mus rau ib qho enamel-kab los yog stainless lauj kaub los tiv thaiv ob qho tib si seasoning thiab tsw.
Q: Vim li cas kuv lub lauj kaub tig tsaus thiab xim hlau- saj?
Acid tshem tawm cov hlau thiab ib feem ntawm cov txheej txheem seasoning. txhuam lub lauj kaub, qhuav kom huv si, thiab siv cov roj nyias nyias, tom qab ntawd ua kom sov kom rov ua dua - ua cov txheej txheem polymerised.
Q: Cov ntses puas tuaj yeem noj hauv cam khwb cia hlau?
khov, oily ntses xws li salmon ua haujlwm zoo. Cov tawv nqaij dawb ua kua muag thiab lo tshwj tsis yog lub lauj kaub puv puv thiab ua kom zoo, yog li stainless lossis tsis yog - nplaum nplaum feem ntau yog qhov kev xaiv zoo dua.
Q: Puas yog cov hlau uas nkag mus rau hauv cov zaub mov tsis zoo?
Cov nyiaj koom nrog yog me me thiab cov khoom noj muaj hlau yog cov khoom noj, tab sis qhov ntau yog tswj tsis tau thiab saj hloov. Cov neeg tau hais kom txwv tsis pub siv hlau yuav tsum siv enamel lossis stainless cookware rau cov tais diav acidic.
Q: Puas tuaj yeem siv tau los deglaze lub lauj kaub hlau?
Yog, luv luv. Ncuav cov cawv txiv hmab rau hauv, nqa cov fond hauv ib feeb lossis ob zaug, tom qab ntawd hloov cov ntses tawm ntawm lub lauj kaub kom cov kua qaub tsis ua haujlwm ntxiv rau ntawm qhov chaw.
Q: Kuv yuav ua li cas kom tsis txhob qe lo?
Preheat lub lauj kaub maj mam, ntxiv roj txaus los npog lub hauv paus, thiab cia lub qe teeb ua ntej txav mus. Lub lauj kaub uas poob nws cov seasoning yuav lo tsis hais txog cov txheej txheem, yog li rov- lub caij ua ntej.