Why is wood stewed meat more fragrant and tastier than natural gas?

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Whether the firewood is cooking rice, stir-frying or stewing, because the temperature of the firewood burning is lower than the ignition point temperature of the natural gas stove, but the burning area is larger, which can make the bottom of the pot fully heated and the temperature is uniform.

In addition, any plant (firewood) has its own special taste, and although they do not directly penetrate the aroma into the food in the pot during the burning process, they can still make the food have its natural aroma through smoking.

Therefore, meals made with wood fire and stewed meat are more natural, and you can feel nature only when you take it from nature!

The meat stewed with wood is made of natural plants and natural fire, which can retain the original aroma of the meat itself.

In addition, the firewood will be more vigorous, and it will naturally be more fragrant than the more symmetrical fire of natural gas.

And if you use firewood to stew meat, and then use that kind of large iron pot, it will make the meat more fragrant and delicious.

The main reason is that the firewood burns more evenly, the official is relatively slow and not strong, and the whole food is heated very evenly.

Natural gas heats up very quickly, which will make the meat lose its edged properties too quickly, so that the nutrients of the meat will disappear, and the taste will be affected.

The taste of cooking with wood is completely different from cooking with gas and electricity. Delicious lot. The fire is different, and the meals cooked by the firewood are really fragrant.

The stewed meat is more flavorful, because the fire of the firewood is relatively pure, the carbon fire, the fire power is stable and symmetrical, the gas in the natural gas contains other miscellaneous words, the fire power is not pure, and the fierce fire is not vigorous, but the fierce fire is not good for stew.

First of all, ask if it is, and then why. Isn't it next? Of course not.

Which is more fragrant, wood-fired meat or natural gas-stewed meat, of course, I tend to be the same. This only requires you to keep the same flame as when simmering with natural gas as when simmering with firewood.

Because wood stew and natural gas stew are both burning fires, what is the essential difference between these two fires, not to mention that they are both heated against the container in which the rice is cooked. Is there any difference between fire and fire?

This question is essentially the same as listening to songs with hydroelectric power or thermal power or nuclear power, which sounds more emotional, and it is a metaphysical question.

Because the meat stewed with wood is a slow fire, the fire is not as strong as the gas stove, the gas stove is a rapid fire, and the slow fire is more in line with the characteristics of meat, the stew needs to be slowly heated by a weak fire, and the seasoning will slowly enter the flavor over time in the process of stewing, so the meat stewed by the wood fire is more fragrant.

After the firewood is burned, there is residual temperature, and the meat that is easy to rely on slowly is more fragrant, and the natural gas stove cannot do this if it is not burned.

To say that this is a psychological effect, I have never stayed in the countryside at all. I'm used to cooking in a big pot, and when I'm eating something else, I always feel like there's something missing. The porridge cooked by the wood fire is obviously more fragrant than that made by the gas stove.

The main reasons why the meat stewed over a wood fire is better are as follows:

First, the purple cauldron is full of firepower, the countryside used to cook meat with that kind of big wood, put it under the cauldron, while pulling the bellows and putting firewood, a few hours later, the fragrance can really be called the fragrance of the four miles, and now with the gas stove, no matter how you cook, the fragrance can not come out, the main reason is that the gas stove and induction cooker are not fire, not used to cook meat, only fire is the most primitive and purest way to cook, just like its use is for cooking.

Second, cooking is to pay attention to the heat, the temperature of firewood burning is lower than the temperature of natural gas, and the stove of burning wood can also make the bottom of the pot fully heated, the temperature is uniform, because the temperature is also a little lower, the so-called slow work out of fine work, naturally fragrant a little, unlike natural gas and induction cooker, the temperature is particularly high, and because of the uniform heating, so the meal made by firewood is basically synchronous from raw to cooked.

3. And in addition, any plant has its special taste when burning, and they can slowly penetrate the fragrance into the food in the pot during the burning process, although there are only a few fragrances, and the human nose can hardly distinguish them, but the meals made are also different.

Because the fire made by firewood is more vigorous, the temperature is higher, and the fire is more uniform and stable, so cooking rice and stewing meat with firewood can make the meat more mushy and fragrant, which is better than natural gas.

This is not a problem of firewood and natural gas, because the stew should be stewed over a slow fire, and the slower the stew, the more fragrant and delicious the meat, so the firewood stews more slowly than natural gas, if the fire of natural gas is stewed very small, and the stew with firewood is very strong, then the meat stewed with natural gas is delicious, so the meat stewed in a wok is more fragrant and tasty, because the wok has been stewed for a long time. This is not a problem of firewood and natural gas, because the stew should be stewed over a slow fire, and the slower the stew, the more fragrant and delicious the meat, so the firewood stews more slowly than natural gas, if the fire of natural gas is stewed very small, and the stew with firewood is very strong, then the meat stewed with natural gas is delicious, so the meat stewed in a wok is more fragrant and tasty, because the wok has been stewed for a long time.

Cooking rice and stir-frying with firewood, the temperature of firewood burning is lower than that of natural gas stoves and diesel stoves, but the area of firewood burning is larger, which can make the bottom of the pot fully heated and the temperature is uniform. In addition, any plant (firewood) has its own special smell (which the human nose does not necessarily smell), and although they do not directly penetrate the aroma into the food in the pot during the burning process, they can still give the food its natural aroma through smoking.

The reason why stewing meat with wood is more fragrant than natural gas stew is because firewood is slower, it stews meat for a longer time, and can slowly stew the meat and eggs, that is, it can slowly escape the seasoning in the soup into the meat, but the natural gas fire is larger and stronger, and the meat can be stewed soon, and the stewing time is shorter, so the meat flavor is less. Therefore, people will think that stewed meat on firewood is more fragrant than natural gas.

Meat stewed with firewood. It is normal for meat to be more fragrant than natural gas stew, because the heat of the meat stewed on a wood fire is more controllable. The fire burned a lot more than natural gas. The stewed meat is even more delicious.

The meat stewed with firewood is more fragrant and more delicious than natural gas, because it is said that the fire burned with firewood is more vigorous and larger, and then the meat that is boiled will be more fragrant, and the taste of the firewood will be more delicious. Because boiled water will be easy to have the taste of firewood, so boiled water is not good to boil with firewood, and other stir-fried vegetables and stewed meat are all good.

Because the temperature at which the firewood burns is slightly lower than that of the gas stove in our home. Moreover, the firewood cooks rice, and the bottom of the pot is heated evenly.

We have a long history of using firewood, which has led to the fact that our current recipes are actually cooked for this kind of heat.

In this way, the burning time is relatively long, and the heating is more uniform. So it feels more natural to eat.

Of course, there is also a big reason for the special taste of firewood burning. I don't know if there are any scientific studies that confirm that we have this habit, but I smell the smell of firewood cooking rice, and even if I don't see it, I feel like eating it.

Perhaps because of the special aroma of burning plants, humans have evolved to rely on this taste. Of course, I like the smell of firewood cooking, not the smell of burning in the forest.

Natural gas burns at high temperatures, but these temperatures are mainly used to cook food by heat conduction. Firewood, on the other hand, has a large amount of heat radiation, and after being reflected through the hearth, it effectively affects the ripening process of food. So the taste will indeed be different.

To add, there are also differences in the effect of different firewood burning, for example, straw cooking is not as good as cooking with firewood. The hardwood stew is particularly fragrant.

Firewood is generally made of plants. One of the branches and leaves. Ingredients of plants.

It's very complicated, and there are a lot of aromatic substances in it, and this aroma will invade when you grill it. The inside of the barbecue feels very fragrant, and the composition of natural gas is very simple, that is, methane methane methane is the CH4 chemical composition test. This thing is colorless and odorless, so it doesn't produce any aroma at all.

Another reason is that when you grill the meat over a charcoal fire, the charcoal heat is slower, which may make it easier for the meat to cook from the inside out. When the meat may taste better than the kind of meat that is roasted with activation. What's more, you have to be like some of its candidates, and if you have already taken the exam on the surface, you may not be raw inside, so it doesn't taste very good, and I think that's probably the reason.

Wood stewed meat is better than natural gas stew, mainly because firewood stews more slowly and is easy to stew the meat aroma.

Firewood = the stem and stem of a plant, and when burned, it emits a unique smell and smell of smoke. The use of firewood to cook stewed meat affects the taste of meat due to the smell of firewood. The firewood burns with a large flame, which can make the meat heat evenly and make the meat taste delicious.

Since natural gas does not have the characteristics of firewood, meat stewed with firewood is more fragrant and tasty than natural gas.

Why is meat stewed over a wood fire more fragrant and tastier than natural gas? Many people say that this problem is that because the firewood is not hard, the stewed rotten soup melts into the meat, and the natural gas is hard so it is not delicious.

These statements are completely wrong, I don't know how to speculate at all, the reason why the meat stewed by firewood is fragrant is that the smell of firewood will melt into the meat, just like making bacon, you need tea and white sugar to smoke meat out of a smoke smell, for example, when you use chopping wood to roast the fire, others will smell the smell of smoke and fire in your clothes, and there will be no smell of smoke and fire with natural gas.

Now many places do not allow charcoal barbecue, natural gas and gas grilled meat skewers can not be compared with charcoal-grilled meat, can not be grilled smoky fire so it is not delicious and fragrant, the taste of fragrant is simply the smell of firewood!

Because the firewood is relatively strong and the heating area in the pot is large, the meat stewed with firewood is better than natural gas.

Because the temperature of the firewood slowly rises with the oil temperature of the iron pot, the food in the pot is gradually flavored until cooked, and this naturally fried food must be delicious. The temperature of the natural gas is directly fried over a fierce fire, and the dishes are out of the pot before they have any flavor.

I think it has more to do with the stove, the natural gas used at home can only be heated to the bottom of the pot, and the temperature of the stove is more uniform, and the heating surface of the stove is larger, so it is easier to heat the stew evenly. And generally the pot of the stove is a large cauldron, if it is a stew, the cauldron must be more delicious. There is also a psychological effect, maybe you grew up eating meals made by earthen stoves, and it is inevitable that you will be a little unaccustomed to it after changing to gas, and the scene when you use gas is not used to cook on an earthen stove, there is no beautiful scene where a family adds firewood to watch the pot, and it is inevitable that you will be a little nostalgic.

Therefore, at this time, I feel that I miss the old life, that kind of taste, and the taste of natural food is not as good as before.

Because meat stewed with firewood is formed according to the temperature of the firewood. Generally, firewood will catch fire when it is put into the fire. Of course, when it is almost cooked, the fire will naturally be smaller, and it will be simmered slowly.

In this way, the meat will be softer and more fragrant when stewed. As for the meat burned by natural gas, because natural gas is always in the same gas state, the time and temperature of the fire are the same. So the aroma is insufficient.

Let's take mineral water as an example, I have drunk it from a few cents a bottle to a few yuan or a bottle of more than ten yuan, but what I never forget, what I feel better is that the groundwater burned out of the cauldron, I don't know whether I like the taste or that feeling, on the contrary, it is delicious, drink it all, and the comfort is from the mouth to the heart.

Why is wood-stewed meat more fragrant and tastier than natural gas or coal?

This phenomenon is indeed an objective fact, the meals made of firewood in the rural cauldron, such as cooking rice soup and stewed meat, whether in terms of fragrance or taste, are far better than induction cookers and gas stoves, from my personal point of view, I think there are the following reasons, the first one, the cauldron is full of firepower, the rural areas used to cook meat with that kind of big wood blocks, put it under the cauldron, while pulling the bellows while putting firewood, after a few hours, the fragrance can really be called fragrant four miles, And now with a gas stove, no matter how you cook, that kind of fragrance can't come out, one of the main reasons is that the gas stove and induction cooker are not fire, not used to cook meat, only fire is the most primitive and purest way to cook, just like its use is for cooking.

The second kind has something to do with meat, for example, I use the big pot at home to eat goose, if it is the kind of goose that is bred at home and only feeds grain leftovers, it generally needs to stew meat for at least three to four hours, and if it is the kind of meat goose that is bought and raised collectively, stewed meat in a cauldron, in less than three hours, you will find that the goose meat is stewed into soup, the same way, pork is also, in the past, a pig was fed for a few years before eating meat, and now it is slaughtered in more than 100 days, and all the feed is feed, Then the meat quality must be very different, so the reason for the aroma of stewed meat in a large pot in the past is that it has a relationship with the pot, and the other is that the meat has a great relationship.

The third kind, the full man does not know that the hungry man is hungry, he was poor in the past, and he can't eat meat several times a year, even if he cooks meat for the New Year, he can't eat it happily, because the meat cooked during the New Year has to be left to make bacon smoked and smoked, and he will eat it in the spring, so people can't enjoy it, of course, it will feel better, and now although the meat is so expensive, but for most families, it is not difficult to eat a meal of meat, so it has caused people to be able to get things easily. I don't feel any good, but of course, the taste of the meat is very different from before.

The ** of raw meat is not as good as in the past, and it has become a breeze for everyone to eat meat, and there are fewer and fewer opportunities to cook and stew meat in a large pot, these reasons are mixed together, so it also causes us to think that cooking in a firewood pot is delicious.