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Picking up good sets of cookware

Picking Up Good Sets of Cookware

Cookware is commonly used in the kitchen. It comprises of cooking vessels such as, frying pans and saucepans. It is intended for use on a range top or stove. Cookwares come in many variations. With the proper understanding of its features, you can choose which best fits your kitchen.
Cookware is commonly used in the kitchen, and it comprises of cooking vessels such as, frying pans and saucepans. It is intended for use on a range top or stove in preparing the food or for cooking purposes. Many variations have been developed as people tend to discover various other vessels for cooking.
During the civilizations of Stone Age, it was believed that the first techniques of using cooking vessels have been used. Among this, there were the improvements to basic roasting, and the use of clay or large leaves in order to preserve the moisture of the cooked food.
In Asia, bamboo tubes can be a used as a container, while in other places, the shells of turtles or large mollusks are being used as a waterproof cooking vessel. As early as 7000 BC, the inhabitants of the Tehaucan Valley began carving large stone bowls. Pottery developments allowed the creation of different shapes and sizes for fireproof cooking vessels. Subsequent to this, the porous container was then converted in order to produce ceramic glazes. Aside from this, bronze and iron metalworking skills were allowed in making cookware.
By the 17th century, the Westerner’s kitchens began to use kettles, baking pans, skillets and pots. These were commonly produced by a local blacksmith in American colonies. The material was derived from iron, while brass or copper were common in Europe and Asia.
Cookwares are made from different materials, such as:
Metals
? Aluminum — a very good thermal conductivity that does not rust. It is lightweight, and resistant to many forms of corrosion. However, it can react with some acidic foods and changes its taste.
Hence, non-anodized (has no layer of aluminum oxide) aluminum may cause oxidation to some of the foods like sauces that contains egg yolks, or vegetables such as asparagus or artichokes. Aluminum is commonly used for pie plates, cake or muffin pans, baking sheets and even pasta pots, steamers, skillets and stockpots.
? Copper — is good for thermal conductivity, it provides most of the heating aspect. Copper tends to be heavy and requires occasional re-tinting. It is also expensive. So far, they are considered as the best for fast cooking and sautéing due to such high heat.
? Cast Iron — a reactive material that can withstand very high temperatures. Cast iron is a porous material that easily rusts and requires seasoning before usage.
? Stainless Steel — is a relatively poor heat conductor. It is commonly used for kitchen equipment that contains a minimum of 11.5% chromium. Stainless steel is an iron alloy that also blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10. It reacts with either alkaline or acidic foods. Thus, they do not easily dent.
? Carbon Steel — maintains high strength and heat resistance when rolled into very thin sheets of material. Carbon Steel may be an advantage for woks and paella pans, but it does not conduct any heat. A process of rubbing fat on the surface can be done as its recommended usage in cooking.
There are also composite and coated cookwares such as:
? Enamel casted iron — made of cast iron which covers the surface with porcelain. It is has the properties that combines cast iron with a non-reactive and low stick surface. Thus, this creates a piece that has retention and heat distribution.
? Enamel over steel — this technique creates a piece that has a non-reactive, heat distribution of carbon steel and a low stick surface. Enamel over steel is ideal for large pans that are used mostly in water based cooking. Thus, it is a popular piece of cookware for camping instances because of its lightweight feature.
? Clad aluminum or copper — a technique with a layer of heat conducting material that can fabricate pans, such as aluminum and copper. Both its inner and the outer portion of a pot made of aluminum are typically clad. This way, it provides stainless surfaces for cooking and a contact cook top. Plus, the interior surface of copper is typically clad which leaves more attractive copper for exposure to the outer side of the pan.
? Teflon coated frying pan (Non-stick) — Teflon (polytetrafluoroethylene) minimizes the possibility of food sticking to the pan’s surface. Using Teflon is much easier because it is effortless to clean it as compared to other pots. Aside from this, there are no frequent results of having foods burned in its usage. It is important that while cooking, never use metal implements on the pan. This requires cautious care and attention.
Non-metallic
Non-metallic cookware can be used in microwave ovens but cannot be used on the stovetop. Such examples are as follows:
? Ceramics — provides a nonstick cooking surface such as glazed ceramics like porcelain. Terra Cotta (unglazed ceramics) has a porous surface. During the cooking process, its surface can hold water and other liquids. Hence, some glazes used on ceramic have a highly contained level of lead that can be a risk to our health.
? Glass — Borosilicate glass is oven safe and allows the food to be seen with its clear glass.
? Glass-ceramic — this ceramic is used in making different products that has the best properties of both glass and ceramic cookware. It is immune to thermal shock because of it’s near-zero co-efficiency to thermal expansion.
? Silicone — able to withstand maintained temperatures of 675°F (360°C). It is light and flexible. The advantage of removing baked goods from the pan is its own flexibility.
Cooking vessels such as pots and pans have different variations and types. Such are:
? Braising pans and roasting pans — also known as roasters and braisers. It provides space for cooking chicken, pork or beef. It is also a shallow, large and wide pan, usually made of heavy gauge metal for safety usage on cook tops. Thus, it typically has a cover and two loops or handles.
? Casserole pans — can be used on the stovetop and in the oven. It is commonly made from glazed ceramic. A casserole is similar to having a roaster and a Dutch oven that can be used interchangeably.
? Dutch ovens — used for stews, soups, braised meats and a variety of large dishes, for slow low heat cooking. It is made from cast iron. Generally it is made into a deep pot with a heavy lid, for the purpose of re-creating oven conditions on the stovetop.
? Frying Pans or Skillets — sometimes called omellette pans. Frypans provide shallow sides, a large flat heating surface, and it measures 20-30 cm in diameter. Thus, it is best for frying food.
? Griddles — used for grilling, making pan breads such as pancakes and crepes, and frying. It is a flat circular plate metal with a semicircular hoop that is attached to the sides. It has a measurement of about 20 up to 30 cm in diameter. There are also rectangular and square griddles like grill pans, which enables its content to define a pattern similar to a waffle maker.
? Saucepans — used for boiling or simmering. It has one long handle unlike sauce-pots that possesses two handles, for easy lifting with both hands. Usually 1-8 liters, saucepans are measured by volume.
? Sauté pans — like a fry pan, it is used for sautéing. Sauté pans have vertical sides and a large area surface in order to prevent food during cooking from escaping.
? Stockpots — allows stock to simmer for a period of time. It is a large pot that comes in different sizes in order to meet the needs of a family who wants to prepare the food for a banquet.
? Woks — typically used for stir-frying, but can be used also for steaming and deep frying. It has a rough bowl shape that is wide and has one or two handles near the rim.
Here are the lists of most common cookware sets being introduced in the market today.
1. Berndes 674103 — Tradition 10-Piece Set (MPN 674103)
The Berndes 674103 has a 2 layer interior nonstick and 3 layer exterior surfaces that protects the food from burning and sticking. It is a 10 piece set with vacuum-pressure cast aluminum. Its price ranges from $369.99 to $399.99.
2. Calphalon Tri-Ply Stainless 13 Piece Set (MPN: LS13)
The Calphalon Tri-Ply set is a stainless steel cookware with a combination performance with aluminum. Its aluminum core responds to quick temperature changes so as to continually spread the heat evenly. Its cool V design provides balance, allowing the heat to vent away from its long handles. This keeps it cool to touch. It is 100% dishwasher safe and designed ergonomically to provide an easy grip. Its price ranges from $356.29 to $399.95.
3. Edge Cookware 17-Piece Set with Silicone Handles (UPC: 00803659001097)
Edge Cookware is made from stainless steel and consists of: 3 interchangeable lids, 8- and 10-inch skillets, 5 utensils, 2, 4, 6-1/2-quart saucepans and measuring spoons, along with a Tri-ply 18/10 stainless steel with aluminum core. Its estimated price is $121.91.
4. Heuck 33002 Pre-Seasoned Cast Iron (MPN: 33002)
The Heuck 33002 is about 6, 8 and 10 inches for its varieties of 3 piece skillet. Aside from being safe and easy to use, it is capable of superior heat retention which will last for generations. Its price ranges from $17.99 to $19.99.
5. KitchenAid 15150 Gourmet Essentials Hard-Base Porcelain Aluminum (MPN: 15150)
The KitchenAid 15150 Gourmet Essentials is a 10-pc non-stick red cookware that includes: 8 Open French Skillet, 11 4.25 Qt. Covered Sauté, 1 Qt. Covered Saucepan, 8 Qt. covered Stockpan, 2 Qt. Covered Saucepan and a 10 Open French Skillet. Its price ranges from $139.00 to $149.99. Plus a $5.00 available bonus.
6. Rachael Ray Hard Anodized (UPC: 00051153806551)
Rachael Ray product is a 10-pc. Non-stick cookware with orange handles. The set contains: 10-inch French skillets, Hard-anodized aluminum construction, 1-1/2- and 3-quart covered saucepans; Soft-grip bright orange silicone (handles are oven-safe to 400 degrees F), 3-quart/10-inch cover, and a 6-quart covered stockpot. One can avail this for prices that would range from $157.88 to $179.99.
7. The Cuisinart Stowaway Cookware Set
The Cuisinart Stowaway Cookware set is a solid type of cookware that is advisable for apartment dwellers, campers or boaters and college students. It has a storage bag that makes it easily to transport this 8-piece stainless set.
The set includes: Canvas storage bag, 1 multi-cover for sauce pan and 8″ sauté pan, 2 Qt. sauce pan, 2 removable universal handles, 10″ sauté pan, 1 cover for stock pot and 10″ sauté pan, 6 Qt. stock pot, and a 8″ sauté pan. It price is estimated at $99.95.
Thus, household moms can bring their homes great cookware that can last a family. Collecting valuable cookware has become a family tradition, usually handed from one generation to another. This will go with the special recipes handed down as well.
Nowadays, interesting designs have set forth in the market. There are affordable prices that can guarantee durability. There are those that are pricey but are definitely worth it. Buying these can save you more because you will not be buying replacements for a very long time. Before buying cookware, you need to assess the type of cookware you need for everyday usage. It is also best to keep cookware you can use fro special occasions, especially if it involves catering to a number of people. Thus, knowing the right material used in cookware sets sold these days will help you with regards to your budget and with the comfort of knowing your cookware is something you can even hand down to your children..

Best ways to improve your cooking skills

Best Ways to Improve Your Cooking Skills

There are many specialty shops that offer creative cooking classes and on occasion your local upscale grocery store may even offer them. Learning to use a variety of fresh ingredients instead of canned, packaged or frozen can not only make your meals taste better but they will also be healthier. A cooking school also teaches how to properly slice, dice, and chop (without loosing a finger!) A cooking class will add to your vocabulary many new words such as «demi glace,» «gratineed,» and «braising» etc. If you have the right tools and techniques you can serve up some top notch dishes. Won’t your family and friends be surprised?

World renowned chefs have opened creative cooking schools to help everyday cooks develop fine cooking skills. They also have cookbooks and their special recipes listed online with step by step instructions on the preparation involved. Actually attending a class will give you hands on experience.

Many of us do not have all day to prepare dinner for our families because of work and other obligations. A cooking class provides you with new shortcuts and other techniques to use to help improve the quality and taste of the food and the time it take to prepare it. Instead of marinating all day on low heat, you could use a crock pot and set it on low when you leave for work in the morning. There is very little to do to finish preparing the meal when you arrive home.

Cooking classes also offer you a way to learn how to shop for and prepare many different ethnic foods. Recipes from far away places are a great way to bring your family together while enjoying preparing and trying them right in your own home. Save the money that would have been spent at an ethnic restaurant and cook together as a family with the tools and techniques taught at a culinary class.

By attending a local creative cooking school you will meet men and women in your area who share your love of cooking and desire to develop fine cooking skills.
working close together in a large shared kitchen will add to your social skills if you are considering opening a restaurant. There is another added bonus to cooking classes and schools that you may want to consider. If creative cooking is your passion, these classes could open you up to a new career or business idea. I have met people that came for a specific purpose which had nothing to do with a business, ended up taking what they learned in class and put it to work for them. While at first they did it part-time, they eventually found they had their own very successful business.

What would your friends and family pay to have a cake decorated? How much for a professionally prepared meal for an important dinner party in their home? The possibilities are endless when we look at the benefits cooking schools and classes have to offer.

Pasta boat cook your pasta fast easy

Pasta Boat™ — Cook Your Pasta Fast & Easy!

Are you tired of fussing with giant pasta pots, strainers, stirring timers and testing just for a bowl of pasta? Well I’ve got a solution for you, the amazing new 5 in 1 pasta boat that serves amazing pasta every time without all the headaches and hassles just put in the pasta, add water to the serving line and put it in the microwave it’s that easy.

Click Here To: Get Your Pasta Boat Today!

When finished place on the strainer drain out the water and you’re ready to serve. The stove uses boiling water to cook your pasta but if  it heats too high it boils over to low it all clumps together. Pasta Boat uses the microwave to instantly heat and keep the water at the perfect  cooking temperature it actually does a better job. I challenge you to taste the difference whether you’re cooking for one or the whole family you can make great tasting penne, rigatoni, macaroni any pasta fast easy and perfect every time.

The portion handles even help you measure the spaghetti plus they stay cool while cooking and because it’s a controlled boil delicate raviolis or lasagna are done without tearing add the Handy steamer rack and enjoy delicious baked potatoes or vegetables I love it for cold pasta salad. And you can drain the water cool the pasta and mix all in one simple container.

Click Here To: Get Your Pasta Boat Today!

Were and she handles this even a fast and easy recipe book. Also as a bonus will send you two pasta bowls deep chopper you get it all to have everything including the food chopper for just $10. When I saw this I couldn’t believe it, but it’s true. Only 10 bucks. So don’t delay get yours today supplies are limited.

Have your fill of food and cooking at lutongbahaycom

Have Your Fill of Food and Cooking Articles at Lutongbahay.com

Do you subscribe to food and cooking magazines? I used to. I love reading articles on food and cooking and eating healthy. I realized that it had become an expensive habit, though. I tried to cut costs by buying old issues of magazines, instead, and even previously-read magazines. Still, the cost adds up and these days every penny saved counts. Fortunately, I found a treasure trove of food and cooking articles at Lutongbahay.com. Now I can have my fill reading online.
Lutongbahay.com is the first ever and the only interactive cooking portal online that highlights Filipino regional food recipes and features international dishes, as well. Filipinos and non-Filipinos alike united by a passion for food and cooking gather at the site to try the thousands of recipes and interact through the discussion forum. Recipes not found in the vast data base may be requested for. Experts are available to answer questions. Each member can compile individualized cookbooks based on the recipes and create weekly meal planners that are ready to print out. A weekly e-newsletter keeps all members updated on the site and supplies fresh articles.
Indeed, Lutongbahay.com is a community I feel comfortable hanging out in. It feels like being with like-minded friends in a cozy neighborhood home. The big bonus is that this home happens to have a library filled with interesting articles that are all free to read online. Of course I couldn’t stop myself from settling down to have a good read.
One of the articles that immediately caught my eye was titled “De-Fattening” Your Recipes. Now that’s something I would really benefit from. Sometimes the craving for a certain dish is just so great despite the fact that I know it has a high fat content. Learning how to make any dish low fat – or at least lower fat – would make me feel less guilty and much healthier, too.
Now let me start from the end of the article because the last tip had me gasping then laughing out loud. It said, “Don’t follow directions.” Imagine that. Well, it did make sense. According to the article, you should remove, reduce or replace any fat in the recipe. Sometimes removing a fatty ingredient makes no difference at all in flavor, or is at least barely noticeable. If it’s not possible to remove an ingredient, replace it with a substitute. Fatty cuts of meat, for example, can be done away with in favor of leaner cuts. Butter can be replaced completely or partly with light sour cream or, better yet, non-fat sour cream. Half of the oil required can be replaced with unsweetened applesauce. In cakes, the oil can be replaced with liqueur, sherry, fruit juice or fruit puree. The article also recommends using “better” fat such as olive oil whenever appropriate. That I most certainly agree with. The flavor of extra virgin olive oil more than makes up for all the other fats removed.
It turned out that the article title was not just referring to fat content per se but to the fattening characteristic of certain food, as well. It, therefore, recommended cutting down on sugar, too, and switching to whole grains while adding more fruits and vegetables to the diet. After reading that article I felt eager to start experimenting with the recommended substitutions and start cooking healthy again.
Okay, I have to stop before I give a rundown of each and every article on the site. All of them seem so interesting. I also need to pace myself to ensure that I will still have something to read when I return to the site, because I do intend to return again and again.
So if you’re looking for something to read on food and cooking, visit Lutongbahay.com and get comfortable in their well-stocked library of articles. You’ll surely feel so at home that you would want to be a member.