Why is cook the meat with firewood more delicious than cook the meat with pressure cooker? Do you know that?/You know what? Do you know that?/You know what?

In the past, restaurants used coal fires to cook, and they needed blowers to increase their firepower. At that time, the back kitchen of the hotel was equipped with special pyrotechnics, which were usually done by apprentices. I almost burned to death when I was an intern in a hotel. Later, coal fires were gradually replaced by diesel stoves. The advantages of diesel stoves are clean, concise and convenient. Later, it developed into the current gas stove.

The kitchen now is no longer the same as before. All kinds of convenient and quick kitchen supplies began to be used by everyone. Among them, microwave ovens, rice cookers, pressure cookers, electric ovens and electric steamers have basically become essential kitchen supplies for every household. Even the back kitchen of the hotel has many modern kitchen supplies, such as rice steamer, electric baking pan, dough mixer and so on. The appearance of these kitchen utensils not only shortens the cooking time, but also makes it easier for us to cook delicious food. However, many people began to miss the old wood stove and thought that the dishes stewed by it were delicious, which is why many rural restaurants have become very popular in recent years.

Wood stove stews mainly rely on burning firewood to heat food. After the firewood is burned, the heat is relatively uniform, which can make the meat heated evenly, and the heat can be adjusted by pumping firewood. So stew meat for a long time, the meat is more brittle and rotten, giving people a better feeling. Different firewood fires produce different flavors, which will also blend into the flavor of meat. This is why things baked with fruit trees taste better. Firewood stew is a long-term heating process, which is more conducive to the melting and release of fat in meat, so that the meat produces Maillard effect due to heating and releases the flavor in meat. So it gives people the impression that the stew with firewood tastes good. Firewood stew is mainly based on slow fire, and the stewed soup can evaporate a little, so that the flavor of seasoning can be integrated into the meat, and the meat can be heated evenly and matured, which is more conducive to the release of flavor in the meat. This tastes better than the quick cooking in the pressure cooker, because the stew in the pressure cooker matures too fast, which is not conducive to the good combination of meat and seasoning, and is not conducive to the release of flavor in the meat.