Choosing Cookware How Pots and Pans Affect Food

A pot is a pot is a pot, right? No way! In fact, your choice of pots can affect the nutrient value of food by i Adding nutrients to the food i Slowing the natural loss of nutrients during cooking i Actively increasing the loss of nutrients during cooking

In addition, some pots make the food's natural flavors and aromas more intense, which, in turn, can make the food more — or less — appetizing. Read on to find out how your pot can change your food. And vice versa.

Copper and egg whites: A chemical team

When you whip an egg white, its proteins unfold, form new bonds, and create a network that holds air in. That's why the runny white turns into stable foam.

You can certainly whip egg whites successfully in a glass or ceramic bowl — chilled, and absolutely free of any fat, including egg yolk, which would prevent the proteins from linking tightly. But the best choice is copper: the ions

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