What is a cocotnik and how it is applied

Kokotnik is a small size metal pan with a long handle. The historical birthplace of the cocotnik is France. If translated from French, cocotnik is chicken, because for the first time this unpretentious item was used to prepare an omelet. The cocotnik was extremely convenient and because of the small size, calculated just for one chicken egg and a small amount of cream, cooked in a pan with cheese additives, $ greens, vegetables or hams.

The pan for Julien

Kokotnitsa is made of stainless steel or ceramics. Each material has its own distinct merits. For example, steel coconuts are characterized by increased strength and resistance to high temperatures. This pan will last more than one year, as stainless steel has high strength.

Ceramic cocoons cost more than steel, despite little reliability. But due to the fact that this cocotnik is evenly heated, it will completely preserve the taste and all the useful properties of the cooked dish. Another important virtue of the cocotnik is that it does not need to be lubricated with oil, as nothing sticks to it.

The capacity of this pan is from 100 to 400 ml. This item of kitchen utensils can be bought in any shop where dishes are sold, as well as order online.

Household benefits

Basically cocooning is used to prepare julien, but also it can be used to prepare various casseroles, omelettes, meat, fish, seafood and all sorts of sauces. The dishes are useful and very tasty.

If used to prepare julien, the cocotnik is designed for one person, so it is necessary to have several moulds in the kitchen. Dishes are served directly in such moulds, which are placed on plates, and metal handles are wrapped with paper or woven napkins.

Kokotnitsa, most recently appeared in Russia, has already started to be used by cooks and housewives. People the taste of the dish is most important, not its benefits to the body, but the cocotnik is also good, which gives the taste of favorite dishes without harm to health.

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