Frying pans for serving hot dishes

Portion pans are dishes that serve hot meals. As a delicious and even gastronomically picturesque, a “village dinner” in such dishes looks like: crispy sausages with squirrel scrambled eggs and slices of golden potato, or golden pancakes with mushrooms and onions. In the plate, the same dinner (or lunch) does not look so authentic, and in fact the correct serving adds to the culinary pleasures.

The simplest (in terms of predictability) version of the batch pan is cast iron. Pig-iron product is the most durable, it will last longer than others, and it looks weighty, representatively.

Cast iron has other advantages:

• The material has natural non-stick properties., because he does not need any artificial spraying;
• durable - in many families, cast iron pans are transferred from the older generation to the younger;
• versatile - fits almost all types of stoves and ovens;
• heavy, so, it is problematic to accidentally touch and turn the cast-iron pan.

It is unfair not to note the shortcomings of cast iron pans. Despite the strength, cast iron is afraid of strong blows. Temperature contrast can adversely affect the quality of the material. If the dishes are left wet, the cast iron will rust. True, there are variants of cast-iron frying pans with non-stick coating and enamel coating: such dishes are resistant to moisture.

These mini-frying pans are pre-processed, in their qualities, they are close to cast iron. But the appearance loses, of course: precisely because of insufficient aesthetics, small aluminum pans are rarely bought to serve food on the table.

If you decide that just such dishes are appropriate in your interior, then choose a frying pan with a resistant coating to scratches her were not terrible. The peculiarity of a portion of similar dishes is that it is in it that you will cut food, and not with plastic forks and knives.

On sale you for sure saw ceramic forms with handles resembling pans. They look nice, but still more often they just bake food. However, this is not an ironic rule so that it cannot be broken.

Potato casseroles, lasagna, roast - all this looks great in a ceramic pan, served on the table. If you are upset that you can not put such dishes on the stove, you can first cook the dish in a regular frying pan, and then put it in a ceramic and bake in the oven for a couple of minutes.

Glass mini frying pans are suitable for baking, but even heat-resistant glass is afraid of sudden temperature changes. Therefore, if the dishes are cold, it is absolutely impossible to put it in a preheated oven.

Most likely, you saw in the restaurant that fried or baked fish is served in elongated pans, scrambled eggs with bacon - in round, with high edges, and potatoes with mushrooms - in oval. There may be many options, which is very convenient for the hostess, who believes that there are no trifles in the kitchen.

Basically you can buy round and oval pans. Oval is more suitable for cooking small fish in general, but not only this destination is possible. If you need a frying pan for fish, you can find dishes in the form of fish with a tail.If such a form is put on a wooden stand on the table, even small-bodied children will want to try a rosy fish.

And also pans can be:

• with a smooth bottom;
• with a relief bottom (as grill dishes).

Pay attention to the type of pen: this is also important. It should be comfortable, pretty and not very long.

The volume and diameter of a portioned frying pan is important, because you probably already have a sample list of dishes that you are going to cook in such a skillet and serve.

The following tips will be informative.

• The baking pan for baking should be no more than 15 cm in diameter, and its volume should not exceed 300 ml. Otherwise, the person simply does not master such a dense meal.
• If you are going to serve fish, meat, vegetables, the walls of the pan should not be very high, they should be felt and comfortable slope.
• If in doubt about the size, remember that vegetables and meat can be placed in the pan so as not to fill it all. Therefore, if it seems that you need to take more dishes, you can do so.

Frying in a baking pan is not necessary. You can cook the main dish in a large bowl, and then everything is beautifully decomposed into portions.

Opportunities for such utensils are great, and the recipes will be born one after another, as soon as the pans are first tested by the guests. Pathetic feasts with expensive dishes and elegant serving are not always appropriate. Often friends or relatives want to come to heart-to-heart gatherings, where the food will be delicious (albeit at the lowest calorie), and the feed will be cozy and truly homemade.

It is in such cases, mini-pans and help out. And if part of the dinner you have ready, pans help quickly figure out the remaining menu items. Do not have to think that this is still put on the table so that it does not look very scanty. Each guest - in a griddle, but a plate with vegetable cutting or a partitioned dish (if necessary).

Let's look at what looks particularly appetizing in portioned dishes.

• Ribs steamed in a sauce with vegetables. You can boil the ribs in advance, and then stew them in the oven with tomato sauce, carrots, beans and a mixture of herbs. Serve hot!
• Rustic sausages, potato circles and fried vegetables - potatoes and sausages can be pre-boiled, vegetables (carrots, onions, peppers, tomatoes) stew in soy sauce. Then the dish is decomposed into pans: sausages and potatoes are browned, vegetables will become even juicier. Almost before the readiness of the dish can be sprinkled with cheese.
• Roast potatoes. If time is short and food in the fridge is not abundant, you can always treat spontaneous guests with delicious fried potatoes with green sour cream sauce. It's simple - in a usual roomy pan fry potatoes in thin strips. When she is ready, lay it in portioned pans. Directly on top of the potatoes spread a couple of spoons of sour cream. And in it (at choice) either finely chopped greens, or crumbled finely salted cucumber. A tasty and self-sufficient dish that will definitely appeal to guests and saturate them.
• Draniki and tempered Broiled pancakes, stewed onions, mushrooms and sour cream in a separate pan (you can add greens and soy sauce). They spread them on mini-pans: 4-5 pancakes each, plus a few spoons of urine. It is hard to resist such an appetizing dish!

With the submission it is important not to be too smart. If you plan to make dinner in a rustic style, lay a beautiful napkin on the table with embroidery and / or ornament. If you decide to serve a very hearty dinner, you can make soup (for example, watering or potato with dumplings), and pour it into ceramic pots resembling cast iron.Sprinkle the soup with greens generously; you can serve bread croutons with cheese and garlic to it on a platter.

On the second will be a dish served in pans. Knife and fork - standard attached. Ideally, if the dish is still "breathing", bubbling, twisting, the cheese melts, and the ruddy sides of the potatoes or meat still shine brightly. Serve as a drink cranberry juice or apple-currant compote.

If the frying pans are small, then the portions will be small, that will be appreciated by those who do not like overeating. But, in the end, such a presentation is not expected every day, and sometimes a hearty dinner is the best remedy for sadness and the opportunity to get a family together.

Mini-pan - a cunning weapon in the arsenal of every hostess. It helps in the case of unplanned guests, helps to make an ordinary dinner a little more festive, makes a variety of culinary flow. Yes, and there are miniature pans cheap: first you can buy a pair, and then get a whole in a row. There is only one drawback - guests will come to you more often for cozy and very tasty dinner parties and lunches. Only is it a minus?

On how to choose the right pan, see the following video.