Stovetop cooking

When choosing the proper stove-top cooking appliances, consider the fuel used to keep the stove hot. Natural gas combustion produces about one-third fewer GHG emissions than coal, the electricity generation fuel of choice in most countries.

The stovetop cooker usually is a stainless steel pot with a triple-ply bottom that works that works well as both a pressure –cooker pot and as a large pot for conventional stovetop cooking.

Ideally, it should have three different sizes of pots: a smaller pot for saucse, a medium sized for soups and single-serving meals, and a large pot for boiling noodles, potatoes and cooking for a group.

The speed of the pressure cooker may be combined with stovetop cooking to get curries and stews with a good texture.

Very tough beef ribs, oxtail, mutton or chickpeas may be first tenderized in a pressure cooker before the stew is finished on the stovetop. With stovetop cooking, the water added at the start of cooking has to take into account evaporation and rate of boiling.
Stovetop cooking
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FOOD SCIENCE AND HUMAN NUTRITION