August 13, 2017
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唔識煲湯唔緊要，肯學就得啦???
究竟煲湯應用甚麼煲？
經常有人問煲湯宜用甚麼鍋具，又有傳聞以金屬煲煲湯會釋出化學物，飲得多會影響健康？傳統來說，煲湯以質地細膩的砂鍋為佳，但現時不少人家中都已轉用電磁爐，未可使用砂鍋，因此不妨選用質量好的鑄鐵陶瓷面鍋具，不但保溫能力高，鎖水功效亦一流，能煲煮或燉煮出原汁原味的湯水。其次不銹鋼鍋也是不錯的選擇。
砂鍋（瓦煲）﹣宜作慢水烹煮，湯水鮮甜，但宜購買質料上乘的。
陶瓷裡鑄鐵鍋﹣保溫及鎖水功效高，可保存湯材的原汁原味，煲煮需時較短。
不銹鋼鍋﹣容量大，但煮出的湯水較清淡。
What type of pot is best for making soup?
People often ask what pot they should use to make soup, and there are reports that metallic pots may release chemicals and affect your health if you frequent use those to make soup? Traditionally speaking, the best pot for soup is the one made with the finest ingredient which is casserole. But a lot of people nowadays use induction cooktops and casseroles will not work with those. In that case, try to use high quality cast iron pots with an enamel finish. They have great heat insulation and can lock in the flavor to make great tasting soup. Stainless steel is also a decent choice for pots.
Casseroles- suitable for slow cooking to keep soup fresh and tasty, but be sure to buy those made with high quality materials.
Cast iron pots with enamel finish- great heat insulation and ability to lock in flavors. Helps to keep the original flavor of ingredients and cooking time is shorter.
Stainless steel- larger capacity but soup may be more bland in taste.
