Jars for an original and healthy kitchen

Seeing the menu you have chosen in nice glass jars is certainly impressive.

But it is not just something for great chefs and professionals : you can learn to cook in glass jars, enjoying the freshness of food and gaining health and time; this is what vasocottura teaches us.

Having said that, put the ingredients in the jar and light the stove; attention, however, not everything is so simple and immediate: even for this cooking method some precautions must be taken into account.

Let's find out what the indispensable tools are, why cook in this way, what are the benefits and advantages there are and who has made vasocottura a real kitchen art.

Tools for cooking with vasocotting

The tools used to cook with the vasocottura method are first of all hermetically sealed jars, the classic ones with a metal lid or glass stopper, or with the gasket.

In both cases the first check must be made on the tightness of the cover, precisely because the risk that can be run is that the vacuum is not adequately maintained.

Being a very fashionable method in recent times, beautiful vases specifically made for vasocottura can be found on the market, a nice gift idea for cooking enthusiasts. Secondly, special attention must be paid to the ingredients: they must be absolutely fresh, best fresh, genuine, in season: therefore vasocottura must respect the principles of an absolutely healthy diet and cuisine, made of few and special ingredients.

How to cook with vasocottura

With the vasocottura you can cook using the microwave oven (be careful in this case not to use jars with lids or metal parts!), The classic stove with the bain - marie technique or the classic oven with the pan and water. And there are even those who cook in the dishwasher!

In the case of microwaves, we generally recommend about 6 minutes - time that varies depending on what is to be cooked - with a power of 700-800W; in a bain-marie, place the jars in a pan or pot with 2/3 of water and leave the jars inside, using a rag to separate them from each other.

If instead you use the oven, the jars can be placed in a baking dish, a couple of fingers of water and cooking will proceed with a ventilated oven for the optimal time at 80-90 or up to 150 ° C depending on the dish.

What can be cooked with vasocottura

More of everything. Except the mushrooms, as with cooking they release toxins that would then remain inside the food. The same thing applies to potatoes, which is always better to boil first.

This method is particularly suitable for second courses based on fish or meat, which keep their juices inside, remaining tastier and softer; but it is also special for vegetables, as a valid and creative alternative to pressure cookers.

Vasocottura is a technique that allows you to make the most of the natural aromas of food, spices and herbs, but not only: there are those who are also special in cooking casseroles, sweets and desserts through vasocottura.

The Pavé chefs and pastry chefs in Milan even made us panettone!

Advantages and benefits of vasocottura

Vasocottura is a method that offers the advantage first of all of seeing, through glass, how cooking proceeds. Secondly, it is possible to cook with a low fat content, gaining in flavor and softness.

The vasocottura is also very beautiful from an aesthetic point of view, it is creative, it favors the diet, as the portions are never exaggerated, and it is very funny and original. As the glass is an aseptic material, if the dish is not consumed immediately, it can be left to cool and stored in the refrigerator for the following day.

The freshness of a product and its genuineness are indispensable prerequisites for the success of vasocottura preparations; like the Venetian chef himself, one of our pioneers of vasocottura, Cristian Mometti teaches, the quality and freshness of the products are decisive, as this technique enhances every single taste, both positive and negative.

Books to learn vasocottura:

> " Vasocottura ", by the chef Cristian Mometti;

> " Food jar ... all in a jar. Lots of ideas for original dishes, for an outdoor or office lunch and surprising gifts " by Ilaria Mazzarotta.