Cod cooked in glass and its vegetables

Cooking in a jar is a technique with ancient origins that allows you to cook directly in glass jars, a bit like it was done in the past to prepare the preserves.

Cooking jar can be done in various ways:

• in the traditional oven, placing the jars in a pan filled with water.
• on the gas, boiling the water in a pot and dipping the jars into it.
• in the microwave, ideal cooking for those who have little time because it will take 6 minutes.
• or even in the dishwasher, for the most ecological, just operate the dishwasher with your dirty dishes, detergent and your jars tightly closed and well positioned with a 60 ° C program.

In addition, you can choose to cook at high or low temperatures.

The term vasocottura therefore does not indicate a univocal technique, since it can be operationally carried out in different ways and at different temperatures.

But what are the real advantages of cooking pots?

1. Dietary, in fact with this cooking method you will season less and you will use much less salt to flavor the dish.
2. High nutritional values, there is no dispersion of nutrients that remain inside the jar and give flavor to the other ingredients.
3. Guaranteed freshness as by cooling the jar it will seal and guarantee freshness without affecting the general quality even when heated.
4. Versatility, in fact you can really cook any ingredient with this cooking method, from vegetables to desserts through legumes, meat, fish, eggs and dairy products.

This dish goes perfectly with a medium-bodied rosé wine:

Ciro ’Rosato DOC or Salice Salentino DOC, Italy

Œil-de-Perdrix du Valais AOC or Rosé de Gamay de Genève AOC, Switzerland

Gris de Gris Corbieres AOC or Rosé Syrah Pays Oc AOC, France