一、烤箱錫紙怎么用
烤(kao)箱(xiang)燒烤(kao)離不開錫(xi)箔紙,那么(me)烤(kao)箱(xiang)錫(xi)紙怎么(me)用(yong)呢?烤(kao)箱(xiang)錫(xi)紙的(de)用(yong)法主要有(you)兩種:
1、錫紙包裹烤盤
這是為了讓烤(kao)盤保持清(qing)潔,不至于因為食物中的油(you)脂或其他物質污染烹(peng)飪器皿,其次也可(ke)以使(shi)食物的加(jia)熱(re)更為均勻,減少(shao)部(bu)分(fen)烤(kao)糊(hu)而部(bu)分(fen)還未徹底加(jia)熱(re)的狀況。
2、錫紙包裹食材
將(jiang)(jiang)食物(wu)(wu)用這錫紙(zhi)包(bao)裹后進(jin)行燒烤(kao),可以減(jian)少食物(wu)(wu)香氣及(ji)部(bu)分物(wu)(wu)質的(de)流失,如將(jiang)(jiang)牛(niu)肉(rou)和土(tu)豆一起包(bao)裹烤(kao)制后,牛(niu)肉(rou)中(zhong)的(de)油脂和土(tu)豆中(zhong)的(de)水分均(jun)不會大量流出,其香味(wei)(wei)也更(geng)加濃郁。除此之(zhi)外,經錫紙(zhi)包(bao)裹的(de)食物(wu)(wu)還具有(you)良好的(de)保(bao)溫作用,在一定時間內(nei)不會迅速(su)變涼,造成味(wei)(wei)道改變。
二、烤箱錫紙可以反復用嗎
許多朋友不(bu)了解(jie)烤(kao)(kao)箱錫(xi)紙的用(yong)(yong)(yong)(yong)(yong)法,也不(bu)知(zhi)道烤(kao)(kao)箱錫(xi)紙能不(bu)能重復利(li)用(yong)(yong)(yong)(yong)(yong),實際上(shang)(shang),烤(kao)(kao)箱錫(xi)紙是一(yi)次性用(yong)(yong)(yong)(yong)(yong)品,原則上(shang)(shang)在(zai)使(shi)用(yong)(yong)(yong)(yong)(yong)過后就應該丟棄,不(bu)能再繼續(xu)使(shi)用(yong)(yong)(yong)(yong)(yong),不(bu)過在(zai)實際應用(yong)(yong)(yong)(yong)(yong)過程(cheng)中,如(ru)果錫(xi)紙只是蓋在(zai)表面起到隔熱作用(yong)(yong)(yong)(yong)(yong),并(bing)沒有(you)弄臟的話(hua)是可以使(shi)用(yong)(yong)(yong)(yong)(yong)第(di)二(er)次的,不(bu)過用(yong)(yong)(yong)(yong)(yong)來墊烤(kao)(kao)盤,或者在(zai)烤(kao)(kao)制過程(cheng)中已經破損了,又(you)或者發生(sheng)了化學反應(表現為錫(xi)箔紙表面變黑),那(nei)么就不(bu)能重復使(shi)用(yong)(yong)(yong)(yong)(yong)了。
三、烤箱為什么要用錫紙
我(wo)們在用(yong)烤(kao)(kao)箱烤(kao)(kao)制食物時經常會用(yong)到的(de)工具是錫(xi)(xi)紙(zhi)(zhi)(zhi),那么為什么用(yong)烤(kao)(kao)箱烤(kao)(kao)制食品要用(yong)到錫(xi)(xi)紙(zhi)(zhi)(zhi)呢?這時由錫(xi)(xi)紙(zhi)(zhi)(zhi)的(de)特性決定的(de),錫(xi)(xi)紙(zhi)(zhi)(zhi)傳(chuan)熱快,可(ke)幫助食材均勻散熱,使食物不會被(bei)烤(kao)(kao)焦,也能防止(zhi)食物烤(kao)(kao)出(chu)來的(de)油弄臟烤(kao)(kao)箱,同時,用(yong)錫(xi)(xi)紙(zhi)(zhi)(zhi)包(bao)著食物也能過(guo)減少食物營養和水分流(liu)失(shi),因此(ci)經常用(yong)烤(kao)(kao)箱烤(kao)(kao)東西的(de)時候用(yong)錫(xi)(xi)紙(zhi)(zhi)(zhi)。
當然用烤(kao)箱烤(kao)制食品(pin)也不是(shi)必須要用錫紙,主要看食材,如果是(shi)不容易熟、油脂較(jiao)多的食品(pin)一般要用到錫紙,而烤(kao)餅干(gan)、烤(kao)面包(bao)等(deng)食品(pin)也可(ke)以不用錫紙。