Thermal insulation cooking pan
The pan that it was named Professor Yutaka Kobayashi of Waseda University as for the thermal insulation cooking pan (ほおんちょうりなべ). He developed it at first; "let vomit; played a pan", but is used for various types of thermal insulation pans of the late departure widely now. Should say an ancestor; "let vomit, and receive the removable ring called "a skirt" outside of the pan body, and the pan" puts invention to raise thermal efficiency at the time of the heating with thermal effect. On the other hand, as for the pan of the thermos types such as "shuttle chefs", it is in the structure that put a metal pan in a thermal insulation container (thermos) made of stainless steel with the insulation-related cover. After the contents of the pan boiled, a dish simmered in pushes forward を in all with unloading, the high thermal insulation from fire carefully and cooks it. Because I do not need continuous heating when I perform long-time stew, there is an advantage to be connected by the security for the saving of the energy bill. In addition, when temperature falls 1 degree Celsius in the food boiled and seasoned for 3-4 minutes, みが including a stain of the taste becomes big (it effect); collect it, and there is the merit to be finished deliciously in a short time.
It is a kitchen utensil with a superior characteristic, but the passage of around 40 degrees Celsius that bacteria are easy to multiply takes time in this way because a temperature incline is slow. That is why you reheat it lightly and should sterilize it when you keep it warm for a long time after having stirred the contents once.
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This article is taken from the Japanese Wikipedia Thermal insulation cooking pan
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