Cocotte: Description, Purpose and Selection

For cooking today used a lot of varieties of kitchen utensils. Some utensils have a long history. This category should include a cocotte, which was first used in the kitchen by French chefs, and today it is in demand around the world.

Many variants of kitchenware used today by housewives and cooks are of foreign origin. Cocotte, so popular today, was no exception. This interesting name is hidden Separate type of heat-resistant dishes, which today are made from different materials.

For the first time, French cooks began to use such utensils in the kitchen for cooking vegetable dishes. As practice has shown, in foods cooked in such dishes, a maximum of useful substances remained, in addition, any vegetables did not lose their shape after heat treatment.

Initially cocottes were exclusively clay and had a tight-fitting lid. Used dishes for cooking in the oven. Later, in addition to vegetables, they began to cook meat, fish and mushroom dishes. This is how the world famous scrambled eggs recipe appeared.

Currently, the cocoon has changed a bit. If earlier the dishes in it were prepared for several portions at once, then today in the dishes there is a portioned servingtherefore, the volume of the modern cocoon is usually in the range of 100-200 ml. And for serving hot dishes it was equipped with a long handle.

Now a similar version of the dishes in most cases used for the preparation of portioned juliennes. Due to the convenient small capacity, it is possible to cook the dish immediately in the cups and still serve hot to the table with minimal loss in appearance. Usually cocottes are additionally decorated, wrapped in napkins or foil.

Kokotnitsa combines a number of main advantages, thanks to which the cooked dish retains its appeal. It is convenient to eat, and cooking features allow you to keep the maximum of useful properties in the ingredients used which has a positive effect on taste. Now manufacturers of kitchenware offer cocottes in various colors, also vary the length of the handle and the type of raw materials used to make dishes.

The classification of containers occurs according to the type of material used for the manufacture of dishes. In modern conditions of rapid development of technology to the buyer offers a wide range of cocottes.

• Ceramic tableware. The main feature of such products is high thermal conductivity. Such containers can be used not only for cooking julienne, because coconuts can be used for heat treatment of products in ovens and microwave ovens. Ceramics is heated progressively, so the heat treatment of products will be thorough and uniform.

The raw materials used do not constitute a threat to human health when interacting with food. ceramics does not emit any hazardous compounds, does not oxidize.

Today, manufacturers use raw materials of two kinds.

• Unglazed ceramics. Differs material lack of additional processing after firing, which provides water resistance without deprivation of capacity of natural porosity. Such a structure in the process of preparation acts as a natural moisture regulator, that is, with its lack of moisture evaporates from the reserves that the material has absorbed earlier, with an excess of all moisture, on the contrary, is absorbed into the raw materials.

• Glazed ceramic dishes. Such containers are necessarily coated with glaze, a feature of which is a change in the structure of the raw material - the clay becomes completely smooth, so absorption of foreign inclusions becomes impossible.

• Tanks for the preparation of stainless steel. Metal cocottes do not react with acidic and weakly acidic media, as well as other chemicals. In contrast to ceramics, stainless steel packaging is distinguished by resistance to mechanical damage, which means it will have a longer service life. During operation and heat treatment, the metal retains its external attractiveness, does not rust and does not tarnish, keeps heat well.

• Cast iron cookware. Cast iron has long been in demand as a raw material for the production of kitchen utensils, so many foreign and domestic producers make exactly cast iron cocottes. Products stand out for their strength, are able to retain heat well, so that food stays warm longer. Metal containers are not deformed by temperature fluctuations, have non-stick properties.

• Silumin containers. The material is an alloy of aluminum and silicon. Products made from such raw materials are resistant to mechanical damage and hardness. The cookware is resistant to various temperatures as well as to chemical environments. Kokotnitsy quickly enough heat up, they are not subject to process to formation of a rust at contact with moisture.

• Disposable cocottes. Such products are used at home, as well as on the road - on picnics, hiking, in the country. Material for the manufacture of foil serves. Dishes prepared in disposable cocottes do not lose their taste, in addition, they are absolutely safe for human health.

• Today the forms made of silicone are not less demanded. Products from this raw material are remarkable for their appearance: as a rule, cocottes are made of materials of bright colors. Dishes easy to use. Food silicone does not emit toxic compounds when heated, therefore it is safe for the human body when interacting with food.

• Porcelain dishes valued for an elite look. Products can be plain or painted. Today, Asian and European brands offer porcelain products. Porcelain from France is especially appreciated. When choosing such dishes it is worth further clarifying with which heat source it will be compatible.

Kokotnitsy also vary in volume, on sale can be found in the capacity of:

1. 50 grams;
2. 100 grams;
3. 150 grams;
4. 200 grams;
5. 250 grams.

The choice will depend on personal preferences, however, too large containers are rarely purchased, since in most cases they cook rather rich meals in cocottes. Today, such dishes are used in ovens, steamers, microwave ovens. In the cocottes will be able to cook a tasty dish, even in an ordinary saucepan in a water bath. Dishes can be sold with or without a lid, the latter option is most common.

In addition to external characteristics, when choosing a set of cocottes, one should pay attention to the characteristics of the material from which the cooking containers are made. It is worth noting the basic properties that will positively affect the taste, as well as facilitate the process of cooking and further care of the dishes.

• Heat resistance. The main quality of coconuts, since the process of their operation is directly related to heat treatment at high temperatures in ovens, ovens, and so on. If the material has low heat resistance, the capacity will crack.

• Non-stick properties. It is important to purchase containers with a non-stick coating on the bottom, otherwise the remnants of the dish will have to be torn off from the walls. The lack of a non-stick layer will complicate the subsequent care of the dishes, as well as adversely affect the taste of the finished dish, because the food can be baked unevenly.

• Inertness to products. Kokotnitsy should not absorb the flavors from the dishes prepared in them, because in the process of cooking other products can "give" the smell of the previous dish, especially spices and other natural flavor enhancers, such as garlic or onion. In addition, raw materials should not absorb fat, as well as react with products that are characterized by high acidity.

Features of storage and care of dishes after cooking will depend directly on the type of material from which it is made. There are several recommendations for the most frequently used materials.

• For cast iron There are no restrictions in terms of cleaning up residues. Therefore, containers made of this metal are operated at any heating temperature, and are easily amenable to manual or automated washing.
• Alloy which is called silumin, requires more careful handling. This is especially true of the inner walls - they should not be rubbed with any abrasive compounds or materials, since such treatment will significantly shorten their operational life.
• Ceramics, covered with glaze, stands out resistance to mechanical damage, but it is better to care for ceramic cocottes manually.
• Stainless steel tolerates any treatment options, so you can wash the dishes in the usual way or use a dishwasher.
• Porcelain requires careful handling, because the material is quite fragile, in the light of which it is better to wash such cocotines by hand.
• Silicone resistant to any type of exposure, it is not afraid of chemical compounds and high temperatures. This allows you to wash the dishes in any convenient way.

An overview of liquid crystal polymer cocottes is waiting for you in the video below.