Joke Collection Website - Bulletin headlines - Why is cooking with an open flame more delicious than an induction cooker?
Why is cooking with an open flame more delicious than an induction cooker?
However, in the daily cooking process, we will find that cooking with an induction cooker is not as delicious as cooking with a stove.
The reasons are as follows:
1, the furnace temperature is higher.
The key to cooking is to fry food at high temperature.
Cooking on the stove can get a higher temperature, so it can be cooked in a short time without affecting the properties of the ingredients themselves. ..... fried food will taste better.
However, the temperature provided by the induction cooker is limited and the cooking effect is limited.
2. The furnace is heated more evenly.
When cooking on the stove, the whole spoon can be wrapped with high temperature to form a uniform heated state, which is more conducive to evenly frying cooked food, and retains the moisture contained in the ingredients to make the dishes more delicious.
The induction cooker only heats the bottom of the pot, and the edge of the pot is still cold. In this state, the ingredients cannot be heated evenly, and the fried dishes will taste bad.
3, the stove can form a "pot gas."
The process of cooking is to form a high-temperature cooking environment in a large spoon under the package of fire, and the ingredients and seasonings are organically combined to finally form delicious dishes.
This process is also called "pot gas".
Cooking with a stove can form "pot gas" So the food tastes better.
Cooking with an induction cooker, because only the bottom of the pot is heated, the temperature is not high enough, it is difficult to form "pot gas", and the fried food will taste slightly inferior.
These are the reasons why cooking with a stove is more delicious than cooking with an induction cooker. ..... In fact, it is more convenient to cook with an induction cooker, and there is relatively little oil smoke, so many people also like to cook with an induction cooker.
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