Some dishes, besides the ingredients which are their part surely demand also special ware without which they cannot just be prepared. For example, it is difficult to imagine the Chinese beef with vegetables made in simple frying pan, but not on voga or the well-known Uzbek pilaf without the real pig-iron cauldron. Thanks to the fact that it long does not cool down the dish is not brought to full readiness on fire, and removed from it and left "to pine" for some time that it "has finally reached". For this reason pilaf and other popular east dishes when they are trained in pig-iron cauldrons, turn out such is delightful juicy and gentle and have absolutely unique taste. But at once it is impossible to start cooking in cauldron. It is necessary to carry out several preparatory procedures before putting it on "use".
It is required to you
- Pig-iron cauldron, oil, rock salt.
Instruction
1. The fact is that when casting cauldrons lubricating oil with which grease form that cast iron did not stick to it is applied. Respectively, first of all it is necessary to remove this lubricating oil from surface and from cast iron "time". For this purpose it is possible to use two ways: 1. Warm up cauldron on naked flame several hours (2-3) that lubricating oil has burned through and went out of channels time of cast iron. It is better to do it in the open air since at the same time a lot of caustic smoke.2 is emitted. Warm up cauldron on fire with 1-2 kilograms of rock salt until until salt becomes ruddy-brown color. Throw out salt. This way will be suitable for internal rooms more.
2. After that calcinate cauldron on fire with vegetable oil. Pour in 0.5-1 liter of oil (depending on cauldron volume, it is possible to take more) in the heated ware, bring it to boiling. Wait until the bottom of cauldron gets red hot shade. Then carefully incline it on one side and calcinate thus flank on the one hand. Repeat this procedure from all directions that the heated oil has covered all inside face of cauldron. On it about 1.5-2 more hours will leave.
3. After that remove cauldron from fire, let's it cool down completely, pour out oil. Slightly wash ware warm water without any cleaning agents and rub with the clean napkin oiled. Remove residues of the oil which is not absorbed in cast iron with paper towel and wipe cauldron dry. Now it is possible to start preparation of favourite dishes.