Ciò che colpisce l'efficacia dell'uso di forni a microonde? forno a microonde è diventata la nostra vita quotidiana in apparecchi elettrici, molte reazioni dei consumatori anche sono riscaldata da forni a microonde, ma non c'è cibo effetto è buona e di alcuni alimenti, quindi ci sarà la perdita di umidità, così in uso effettivo, pregiudicare l'efficacia della cucina forno a microonde, quali sono i principali fattori? autore per discutere: temperatura iniziale (1). Maggiore è la temperatura iniziale del cibo, il tempo di cottura più breve, congelati alimentare, cucina, dovrebbero non essere scongelati direttamente prima della cottura.
(2) la dimensione del cibo. Cibo per tempo più grande, più cucina, perché non c'è cibo sull'assorbimento del forno a microonde, forno a microonde campo nel cibo da interna di penetrazione, con distanza sulla superficie interna del decadimento esponenziale, più vicino al centro del cibo, i più deboli a microonde campo, esso può essere assorbito in forno a microonde. Quando il cibo è più che lo spessore di 5 ~ 8cra, suo centro sarà essere Riscaldamento heat superficie alimentare per completare la cottura. Così nella cottura forno a microonde, cibo non dovrebbe essere troppo grande, troppo pesante.
(3) forme di cibo. Forma il cibo nel forno a microonde regole contenuto semplice e uniforme riscaldamento; se una forma irregolare, sottile, restringere parti facilmente troppo. Pertanto, quando si utilizza un forno a microonde cucina, cibo, dimensione e spessore non dovrebbe essere eccessivi.
(4) la quantità di cibo. Maggiore è la quantità di cibo e la cucina. Ma ognuno ha un forno a microonde, la migliore cucina. Nella effettiva cottura, per quanto possibile, in conformità con il volume impostato per organizzare la cottura degli alimenti, per risparmiare tempo ed energia.
(5) gli alimenti di proprietà dielettriche. Cibo di proprietà dielettriche influenzano l'assorbimento del cibo nel forno a microonde, umidità molto Permittività alimentare, più facilmente di microonda energia assorbita dall'acqua.
(6) la densità del cibo. Densità del cibo e del tempo di cottura è lungo.
(7) il calore specifico di cibo. Calore specifico di cibo piccolo aumento di temperatura rapidamente, il tempo di cottura è breve.
In ordine per il forno a microonde effetto di riscaldamento è buona, che è necessario prestare attenzione al funzionamento dei punti di cui sopra!
Iron hot pick a look at the second hearing benefits using an iron, but is not suitable for cooking skillet acidic food cooking can iron from iron material, mainly divided into fine iron and cast iron pot. Cast iron pot it is raw iron. Skillet cooked food during stripping an inorganic iron, easily absorbed and utilized, and often use the skillet for cooking food, contribute to the prevention and treatment of iron deficiency anemia, so I've got a lot of people choose to use the traditional Pan pot.
Fine cast iron skillet possibilities how to distinguish between students and refined iron? is it legal to human health? said Miss Liao, iron is the selection of the ash iron melting model casting, heat transfer, heat evenly, but the pot ring engraving thick, rough and cracked; refined iron is made of black metal forging or hand-hammered into thin rings with a pot, heat quickly, great features. Journalists in a number of shopping malls, supermarkets, health iron price is cheaper, the container is only a raw iron 34CM, price $ 16. Press and telephone links to the King of cooking utensils co., Ltd. Zhejiang cooking, the company's Marketing Department to Miss told reporters that "raw iron also has a characteristic, when the temperature exceeds 200 ℃, disseminate students an iron will, through a thermal energy is delivered to the food temperature control in 230 ° c, while the fine iron is the temperature directly to food. For most families, it is recommended to use cast iron pot. "But she also stresses the advantages of pure iron, first, because it is made of pure iron, impurities, therefore, the comparison is not uniform heat transfer, prone to stick pot. Second, due to the use of materials, the pot can be very thin, hot temperatures can reach higher. Third, the scale is high, the surface is smooth, clean work well done.
Buy iron trick either raw or refined iron skillet, how to choose an iron? love Homestead kitchen salesmen revealed to reporters a few tips: a look at the "look", the pots are surface is smooth, but does not require the "smooth as glass", because of the casting, iron has an irregular superficial veins. There is a defect, the general part of the small hill is iron, on the quality of the pot, but pits on the pot of quality against larger, pay attention to the time of purchase. Second, "listening to" uneven pot is not good, can be purchased at the bottom of the sky, fingers resist pot concave Centre, with a hard object percussion. Pot of sound louder, more people feel vibrations, the better. In addition, the sales staff pointed out that the pot has a rust-not necessarily the quality is not good, there is a deposited rust pot description of a long time, but the longer the deposit to the pot, the better, so that the internal organization of the pot can be more stable, not easy to crack at the beginning of time.
2010年9月22日星期三
How to pick the enticingly?
How to pick the enticingly? met today, downstairs neighbor Xiao Li, he told me about yesterday's dinner, want to eat the Fossa enticingly noodles, go to the supermarket to buy sesame paste is more stir more dilute, the taste is not good, give me advice how to buy sesame paste. On this occasion, I would tell how is it chosen sesame paste!
Today, the met in the downstairs neighbor Xiao Li, he told me about yesterday's dinner, want to eat the Fossa enticingly noodles, go to the supermarket to buy sesame paste is more stir more dilute, the taste is not good, give me advice how to buy sesame paste. On this occasion, I would tell how is it chosen sesame paste!
Sesame paste is Sesame baked, ground, and then add sesame oil and a cold dish, Motley, pasta and other food ingredients, food used as a unique flavor.
Authentic aroma with sesame paste, sesame sauce reddish brown to bright, Parkour, thick is moderate, taste a tiny Gan Yousu.
Adulteration enticingly use peanuts or peanut, corn is worn-out, mixing mill, then join other vegetable oil, flavoured with little or no oil. Fake sesame paste contains a lot of harmful substance identification can be found! leave sesame paste colors looked Ze, lack of proper aroma and sometimes bitter or worn-out taste!
Consumers can add water mixing method of identifying genuine and enticingly enticingly, pure sesame paste more stir more dry and mixed with other substances, the more stir more dilute, some even have a sour smell, odor, and ease the Changbai bad!
We all know that after buying the enticingly must see Oh!
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
Today, the met in the downstairs neighbor Xiao Li, he told me about yesterday's dinner, want to eat the Fossa enticingly noodles, go to the supermarket to buy sesame paste is more stir more dilute, the taste is not good, give me advice how to buy sesame paste. On this occasion, I would tell how is it chosen sesame paste!
Sesame paste is Sesame baked, ground, and then add sesame oil and a cold dish, Motley, pasta and other food ingredients, food used as a unique flavor.
Authentic aroma with sesame paste, sesame sauce reddish brown to bright, Parkour, thick is moderate, taste a tiny Gan Yousu.
Adulteration enticingly use peanuts or peanut, corn is worn-out, mixing mill, then join other vegetable oil, flavoured with little or no oil. Fake sesame paste contains a lot of harmful substance identification can be found! leave sesame paste colors looked Ze, lack of proper aroma and sometimes bitter or worn-out taste!
Consumers can add water mixing method of identifying genuine and enticingly enticingly, pure sesame paste more stir more dry and mixed with other substances, the more stir more dilute, some even have a sour smell, odor, and ease the Changbai bad!
We all know that after buying the enticingly must see Oh!
How to cook with minimal loss of nutrition?
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.
2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.
3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.
4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.
5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.
When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.
◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.
⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.
⒊ cooking should be keeping or less water, boil water, he will then drop food.
⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.
◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.
→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.
Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
◆ A variety of cooking methods on the impact of nutrients.
Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.
Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.
Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.
Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.
Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.
Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.
Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.
Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.
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