The harm of stewing pot

In order to save time in making breakfast, many people still use tools such as slow cookers. Compared with other kitchen appliances, the slow cooker is indeed easy to operate and can save time. However, long-term use of the slow cooker will actually have many adverse effects on our health. Today we will tell you about the harm of slow cookers, and hope that you will use them with caution.

Is the stewing cup useful?

The stewing cup has many functions such as boiling, stewing, braising, burning, keeping warm and cold, and is easy to carry. It is safe, energy-saving, and environmentally friendly. The stewing process does not emit gas or evaporate, and preserves the nutrition of food and its original flavor. There is no need to wait. No energy state. The shape is similar to a cup. It is divided into cup body and cup cover. Suitable for: cooking at home without waiting; convenient for meal delivery; easy to carry outdoors to keep food warm or cold.

What are the harms of stewing cup

The suitable temperature and humidity in the stewing cup can easily cause bacteria to grow, which can cause gastrointestinal dysfunction. It is not recommended to leave food, especially cooked food, for a long time. Therefore, it is not recommended to keep food cooked in a vacuum hood for a long time. It should be eaten as soon as possible to avoid causing illness.

What are the harms of stewing pot

The thermos cup has suddenly become popular and is a must-have item for mothers. I bought this cup and it is very useful whether I am traveling or resting at home. Just pour boiling water into the cup and all kinds of delicious dishes can be prepared. This thing is indeed very convenient, but there are many things you should pay attention to when using it, so don't use it too casually.

To put it simply, a vacuum flask is a vacuum insulated flask, but it has a larger mouth than a normal thermos flask. It changes the baby's thermal food jar into a "vacuum flask". But whether it is Zojirushi or Thermos, the cup packaging still uses English or Japanese to write "Stainless steel vacuum insulated food jar".

Boiling eggs in a thermos or similar methods have been around for a long time, but the heat preservation effect was average at that time, so it did not become popular. But even under current technical conditions, there is still an insurmountable obstacle in the use of this kind of stewing cup, that is, the law of thermodynamics.

The laws of thermodynamics tell us that energy in this world is conserved, and heat can only be transferred spontaneously from a high-temperature object to a low-temperature object. What is presented on this cup is that, even without considering the unavoidable heat dissipation problem, the energy for cooking the food can only come from the hot water you pour in. Because there is no external heat source, and as the temperature of the ingredients rises, the temperature of the hot water decreases, and both eventually reach the same temperature.

This temperature is the highest temperature that the ingredients can theoretically reach. It will vary greatly depending on the type and amount of ingredients you put in, and it is also related to the water temperature. After a rough calculation, if it is used to stew rice, adding rice and boiling water at about 95 degrees (the general temperature of boiling water), without considering heat dissipation, the final temperature will reach about 65 degrees. If you forgot to pre-treat the cups with hot water, the temperature will be even lower.

Is 65 degrees high enough to cook the food? It’s hard to say, because familiarity is a feeling, not a quantitative standard. There are several purposes for humans to eat cooked food. In addition to making it taste good, it is also to kill harmful bacteria, viruses and parasites, and to process the food into a semi-finished product that can be handled by our digestive system that has degenerated for hundreds of thousands of years.

From the perspective of disinfection and pest control, 65 degrees is a rather awkward state. Most bacteria, viruses and parasite eggs cannot survive for long at this temperature, but only most of them. Generally speaking, the temperature required for disinfection should be above 70 or even 80 degrees. Although parents are generally more careful in choosing ingredients for their children, for ingredients such as meat and fish, a temperature of around 65 degrees is still not satisfactory.

Another problem is that the digestive ability of children, especially infants, is not fully developed. Therefore, another important purpose of food cooking and processing - to transform the ingredients to make them easier to digest and absorb - is very important, especially for an advanced nation like the Chinese who are not good at eating raw food.

When adding complementary foods to children, there is a principle that parents are more familiar with, which is that cooked food is better than raw food. Cooked food is softer and therefore easier to chew and digest. When I was a child, I learned why we use pressure cookers to steam rice in plateaus. The teacher only talked about the low air pressure and low boiling point, but forgot to mention the core issue, which is that half-cooked rice cooked in low-temperature water is not delicious.

In addition to the shape, the ingredients themselves will also change during the processing. We are very familiar with the fact that the protein in raw eggs denatures after being cooked, making it easier for children to absorb. The temperature for protein denaturation is generally 60-80 degrees, so eggs cooked in a "simmering cup" are basically soft and yellow. Many people like this, but it is a negative for younger babies.

So before using or even buying a vacuum flask, be sure to understand these possible problems. In the online stores that sell thermos cups, some people kindly remind you that thermos cups cannot be used to cook food, and keeping warm is its most important function. Some people posted a lot of so-called "stew cup recipes". So how should the stewing cup be used?

“Please note that the energy required for cooking comes from the hot water, so if the water temperature is not high enough, you will not be able to cook.

Please note that the amount of ingredients should not be too little, otherwise the effect will not be good;

Please note that you need to preheat the vacuum flask and take off the lid during preheating.

Ingredients like vegetable roots and meat should be cut into thin strips and cooked in other pots before adding them.

If you put too much ingredients, it won’t be cooked properly, so be careful;

Don't put the cup near fire, it will deform and discolor;

Be careful of scalding caused by boiling water when cooking. ”

If you want to buy and use a vacuum flask, please understand that its main usage scenario is to keep heat and cold rather than cooking. At most, it can be used as a secondary processing tool to stew already cooked rice, vegetables, and meat more tenderly, reducing the time spent on fire and being more environmentally friendly. Don’t really imitate some exaggerated “cooking tips”, especially fish, shrimp, meat, eggs and other meaty complementary foods that babies often eat. Make sure they are fully cooked before putting them in.

Are there any harms if food is kept in a stewing cup for a long time?

The suitable temperature and humidity in the beaker can easily cause bacteria to grow, which can cause gastrointestinal dysfunction. It is not recommended to leave food, especially cooked food, for a long time.

This means that the temperature can be maintained at 55 ± 5°C within 8 hours. The simmering cup is to put food (especially soup) into the cup and then pour in boiling water.

Is the stewing cup really that easy to use?

A few days ago, I bought a Japanese brand of stewing cup. The day before yesterday before going to bed, I followed the instructions and first scalded the vacuum flask with boiling water to preheat the cup, then poured in boiling water and uncooked rice. The next day, after 8 hours, when I opened the lid of the vacuum flask, I could smell the fragrance of rice, and the rice inside had soaked.

I tried the porridge and found the temperature was just right, not too hot, but the texture was not good. The soup was soup and the rice was rice. It was not sticky at all and more like soaked rice. In addition, the rice was soaked for too long and melted in your mouth.

I also tried to boil eggs in a vacuum flask. I also preheated the cup and then put the eggs and boiling water in it at the same time. After waiting for an hour, take it out and the stewed eggs will be basically soft and yellow, only 70% to 80% cooked.

On Taobao, some merchants’ product introductions say that stewing cups can be used to cook delicious braised pork. Master Yang is the head chef of a hotel in our city and has many years of cooking experience. He believes that from a cooking perspective, it is important to control the heat so that the flavor of the ingredients can be fully released and the meat will have a stronger flavor. However, there is no such thing as heat control in a vacuum simmering cup, it can only keep warm. It is really difficult to use it to stew delicious braised pork.

Although the stewed food does not taste good, Ms. Chen, a citizen, said that the stewing cup is equivalent to a thermos cup. Sometimes when she goes out with friends, she packs some soup and drinks it hot the next day. It feels really good.

Tips:

When using a stewing cup, the longer the rice is soaked, the more B vitamins are lost. From a nutritional point of view, it is not recommended for long-term consumption.

The porridge cooked in the slow cooker is not thick and is more like soaked rice.