Tapaka frying pan: history, description and features of choice

In order to cook the beloved by many Georgian dish, namely the tapaka chicken, you need to use certain dishes. In this article we will talk about what kind of frying pan is needed to prepare such a dish, what are its main differences from standard models, and also we will find out what role the press plays on dishes.

There is nothing supernatural in the Georgian chicken recipe: you will need a fresh bird, a number of spices, some garlic and butter. However, in order to properly prepare the dish, it is necessary to take into account the peculiarities of eastern cooking. History suggests that previously for cooking tapaka chicken used an iron sheet with any kind of press, however, modern technology has discarded such a need. To improve the taste of the dish, a special frying pan was created, which today is known as tapa.

Tapa is ideal for preparing Georgian national dishes for a number of reasons:

• during stewing, the bird should easily fit into the dishes;
• due to the smooth cast-iron surface of the pan, including the lid, maximum contact with meat is achieved, which ultimately allows a crisp to form;
• uniform heating occurs, which avoids the preparation of individual parts of the bird faster than others;
• the lid can be weighted without problems by placing any load on the surface;
• the pan does not let the meat burn.

Thanks to the rapid development of modern technology, it was possible to introduce a number of changes into the previously familiar tapa pan. Today, a person has a choice of the main material of manufacture, direct design and construction.

The dishes can be round or square. These species have their own characteristics. For example, it is much easier to put chicken in a square, while round dishes are evenly heated on the stove, which provides better frying.

As a rule, manufacturers include special covers, some of them are prudently equipped with screw devices that eliminate the need for additional weighting during the cooking process, which is much more convenient for modern housewives. For the most part, in addition to the dishes, there is a standard glass lid, so that it is possible to use tapas for cooking other dishes.

Today, cast iron remains the most popular material for making dishes. However, in recent years, a growing variety of pans made of various alloys, as well as with an additional non-stick coating, have begun to be produced around the world. We suggest considering two main materials with their advantages and disadvantages.

Benefits:

• the material allows you to evenly heat all the dishes;
• metal does not need artificial non-stick surface coating;
• a long time will maintain the temperature of the dish;
• will last a long time.

Disadvantages:

• may rust;
• cooked dishes cannot be stored in it, as in containers;
• pricks easily;
• the weight of the pan along with the lid sometimes reaches 10 kilograms.

Pros:

• the dishes are not heavy;
• You can store the cooked dish.

Minuses:

• there is a need for non-stick surface coating;
• a large risk of damage to the pan, as a rule, a non-stick coating suffers, because of which it is undesirable to use metal appliances in the cooking process;
• there is no uniform heating of the entire surface, including the cover.

If everything is clear with the material, you should figure out which cover to choose. As mentioned earlier, there are two options that are worth considering in turn.

• Cover with screw press. This is a certain design, which is attached to the pan, then using the screw, the meat is crushed. If you do not use a cast-iron frying pan, but one of the alloys, a non-stick cover is required.

The only drawback of this device is the need to purchase it with a frying pan. This is due to the difficult installation on other dishes or, in general, the inability to mount. However, the difficulties are more than offset by the possibility of pressure changes during the preparation of a tapaka chicken.

• Cover press. The material of manufacture is preferably cast iron, with a cast iron or wooden lid for ease of use. A relatively heavy device, the average weight ranges from 3 to 5 kilograms. One of the advantages is versatility. In other words, the press can be used on any pan of large diameter, however, the set weight, as a rule, does not allow to achieve the desired result, which in some cases can lead to flattening of the meat or to the complete absence of a crust.

We offer you to familiarize yourself with a number of simple tips from experienced chefs, which will allow you not to make a mistake when choosing a pan for cooking.

• The bottom thickness should not be less than a centimeter.
• Preference should be given to dishes with the presence of a high-quality non-stick coating on the surface.
• The ribbed bottom will not work if you are going to cook a standard Georgian dish. The pan must be smooth so that the chicken has the same feature - a crisp.
• The diameter of the dishes should be at least 30 cm, otherwise there is a high probability that the bird simply does not fit completely.
• Preference should be given to sets with a screw cap, which will simplify cooking.
• If you prefer a press, do not take a product weighing more than 3 kilograms - this will make the meat too dry than ruin the taste.
• The diameter of the lid should be a few centimeters smaller than that of the pan.
• The best taste of chicken is achieved in cast-iron dishes.

Take your time cooking using new dishes, First of all, take some time to study the pan, find out its features immediately before the first use.

The choice of a frying pan for cooking a Georgian dish is not as simple as it might seem. Having paid a little attention to the study of all the nuances, you will be able to choose the right dishes for the chicken chicken.

See how to cook tapaka chicken in a special pan in the next video.