When we’re in the kitchen and we tie the apron, nothing should be left to chance and no question should remain unanswered, even if it may seem trivial. Between most debated questions in the kitchen there is that of cover: in particular on when, how and if to use it. For experienced cooks this may seem obvious, but for use the lid correctly you have to follow a few (a few) simple rules and above all know the effect that this can have on recipe successbased on type of cooking and the ingredient we are going to work on. keep the heat avoiding its dispersion, it makes us save time and energy and in some cases it is strictly necessary: this is why Not We should underestimate this tool. Meat, fish, vegetables or perfect fried foods: here are the cases hold the lid cooking and when to leave it in the pantry.
1. Pasta and rice
let’s start with me first courses: what to do with the lid when cooking a plate of steaming pasta or when perfectly cooking a creamy risotto? The pasta and rice cooking process is activated when the water reaches the boiling pointthe cover will then be used to speed up the process water heating, but not while cooking: The starches in pasta and rice produce a foam which, with the lid on, could overlap and end up on the stove. No cover when we prepare risotto pasta and when we whip or sauté rigatoni and spaghetti.
Risotto: never use the lid which, by keeping the humidity inside the pan, prevents and slows down both roasting and cooking.
That of Meat it’s a sensitive subjectto deal with “with pliers”. The use of the cover for cooking ribs, steaks, cuts or stews is more or less necessary depending on the cut and type of cooking. Preparations that contain liquids such as braised, meats in sauce and stews they need a lid if in the first phase we “blanched” it, that is, cook it for a few minutes at high temperature. No cover if it is about grill, roast Where fry the cutletsbut we will return to this point later.
3. Fish, mussels and clams
question of fish: also in this case, the use of the lid depends on the type of preparation and cooking. As with meat, slow cooker they need cover who helps keep unchanged The quantity of humidity inside the pot; to avoid the lid instead of cooking foil, grilled and friedAnd. If we talk about mussels and clamsthe lid is not recommended but absolutely necessary: a few minutes over high heat and the steam will do its job by opening our molluscs.
For cook vegetables perfectly you don’t always need a lid: you have to follow your culinary instincts and experiment. What is certain is that when it comes to vegetables and more tough vegetables which require longer cooking times, the lid can certainly help, while if we have in a pan particularly absorbent vegetables like, how the mushrooms, cooking with the lid on may prove unsuccessful.
Also keep an eye on the times: if short and at high temperature, it is better to use the lid, if the recipe calls for mixing the ingredients often, then you can do without it.
5. Soups and broths
Always use the lid in the case of soups, broths, minestrone and recipes containing liquids: in this way, especially if the cooking is long and with a gentle flamethe heat inside the pan will affect the ingredients and the liquid part and soup it won’t evaporate totally. We have nothing to add.
simple ruleto cut in stone: for frying And fry (no matter what) we don’t have to never use the covernever and then never. The cover has, among its functions, that of maintaining thehumidity which however is one of the fiercest enemies of a golden and crispy fries. Unless you want to bring one to the table soft and greasy frying more than necessary, put away this lid, because today it will be in the closet.