Archive for berndes balance induction cookware
Cooking Measurements and the Inexperienced Cook
Posted by: | CommentsDo cooking measurements matter? When a recipe calls for a pinch of this and a dash of that, does it really matter how much you put in? What will happen if you leave an ingredient out?
If you’re an inexperienced cook, you wonder about the answers to these and other questions. Let’s take the mystery out of cooking measurements once and for all.
What’s a Pinch or a Dash?
A pinch of an ingredient (usually a spice) is literally the amount of the ingredient that can be held between your thumb, your index finger, and your middle finger. A small pinch is the amount of an ingredient that can be held between your thumb and one finger (take your pick which one you want to use). A dash, on the other hand, is a measurable amount – less than one-eight of a teaspoon but more than one-sixteenth.
Converting Cooking Measurements
Follow this table to convert U.S. measurements to metric:
1/5 teaspoon…1 ml
1 teaspoon…5 ml
1 tablespoon…15 ml
1 fluid ounce…30 ml
1/5 cup…50 ml
1 cup…240 ml
2 cups (1 pint)…470 ml
4 cups (1 quart)…95 liter
4 quarts (1 gal.)…3.8 liters
1 oz. weight…28 grams
1 pound…454 grams
What If It Gets Left Out?
Including all the minor ingredients is more important in baking things like cakes, cookies, and pastries, than it is in meat loaf, omelets, and salads. Generally speaking, it’s a good idea to follow the recipe. Whoever wrote the recipe experimented with the cooking measurements to get them just right.
Now, if you know you can’t stand the taste of cumin, and you want to substitute oregano for cumin in a meat loaf recipe, that’s one thing. But leaving ginger out of ginger spice cookies is just wrong.
Measuring Tools
The importance of cooking measurements has led to a whole industry of cooking measuring cups and spoons. One of the most popular cooking measuring cup sets today is a blue ceramic set that looks just like a big coffee cup, marketed by Nigella Lawson the beautiful and famous television chef.
The most popular measuring spoons are heart-shaped measuring spoons by RSVP International. These spoons have arrow handles and heart-shaped measuring spoons. They make the user smile every time they use them.
The final cooking measurement device every cook needs is a scale. The best scales are digital, with the ability to accurately weigh items in bowls or plates or on slips of waxed paper.
Cast Iron Pans
Posted by: | CommentsCast Iron Pans
If you prefer a pan that distributes heat evenly and moderately, then cast iron pans may be exactly what you’re looking for. Unlike aluminum ones, they are a lot heavier and do not heat rapidly. In terms of price, they are generally pocket friendly i.e affordable or reasonably costly. One thing to note is that though they may heat slowly, once they’re hot they definitely maintain the temperature.
They are part of traditional art of cooking and are believed to be some of the oldest cooking pans ever used. They are amazing in control of cooking temperature and preventing food from burning. In addition, Cooking often goes smooth and evenly with no risk at all in creating hot spots and this makes them considered professional tools by many chefs.
Long-term effects such as rusting, stain formation and decaying when exposed to certain foods are some of cast iron pans disadvantages. Nevertheless, it’s possible to prolong its life when you take extra care. All you’ve to do is simply take care when washing them, keep them dry and never leave food in them.
Cast iron pans are commonly used for frying and slow cooking. Moreover, they can be used both on top of the stove and in the oven. When it comes to cleaning, wipe them clean with a piece of paper and use hot water to remove any food stuck. Once you’re done washing, dry the pan thoroughly and if possible, coat it with a thin layer of oil so as to avoid rusting and decaying.
How To Clean Everything In Your Kitchen
Posted by: | CommentsHow To Clean Everything In Your Kitchen
The kitchen should be kept clean at all times. This is particularly difficult if your kitchen double as a laundry room, try to sort your dirty washing on the worktops as this could be unhygienic. If your pets ever walk on the surfaces in the kitchen, always prepared food on chopping boards.
Bakeware
As a general rule the less you wash bakeware the better it performs. Ideally, just wipe with kitchen paper after use. Always follow any special care instructions, some non-stick bakeware, for example, should be washed in clear water only, without washing up liquid. Burnt deposits can be loosened by soaking in boiling solution of washing soda; do not try scraping deposits off non stick items with a knife. Bakeware made from tin should be dried immediately after washing to prevent rusting.
Bins
Kitchen bins should be emptied as soon as the contents start to smell, even if the bin liner is not full, and cleaned once a week with a solution of bleach or disinfectant. Drain the bin well after washing and if necessary wipe dry with kitchen paper.
Bread Bins
These should be washed out and dried once a week. If mould develops, wash and wipe the interior with neat white vinegar allow to dry.
Chopping Boards
Chopping Boards should be washed immediately after use. Wooden boards should be washed under hot running water and scrubbed with washing up liquid. Wipe over the surface with a sterilising solution and stand the board on its long edge to dry naturally. Never soak a wooden board as this can cause warping. Plastic boards can usually be washed in dishwasher.
Cupboards
Kitchen cupboards should be cleaned out regularly several times a year. Remove the food from each cupboard before starting any throw away any items that are out of date. Wash out the interior with mild detergent solution, then rinse with warm water and dry with kitchen paper.
Dishwashers
Wipe the exterior with mild detergent solution and apply aerosol cleaner or polish. The interior should be cleaned when smells build up by running an empty cycle with a proprietary dishwasher cleaner.
Extractor Fans
It’s important that these are kept clean or they will not function properly. If you have them follow the manufacturers instructions for cleaning, if not, use following method.
Switch off at the mains, remove the flex socket from the main part of the fan and unscrew the front louvered grill. Clean the grill in a solution of washing up liquid. Allow to drain, then wipe with kitchen paper or a clean cloth to ensure it is toughly dry. To clean the fan blades, either use an anti static brush or unscrew the blade unit and wash in soapy water. Use a teapot brush to reach into any crannies in the motor and its support.
Re- assemble all parts of fan and give it a trail run to ensure it is working properly.
Freezers
Defrosting, Unless your freezer is of the frost free variety, it will need defrosting when the ice has grown to a thickness of approximately 5mm. The more often you open the door, The more often you will need to defrost.
Unplug the freezer. Put on gloves to remove frozen food and place it either in cool boxes or in the refrigerator. Cover with towels of blankets to increase insulation.
Leave the freezer door open and the place old towels on the freezer floor if it is a chest freezer or just in front of the freezer if it is an upright model.
Place bowels of hot water on the shelves and in the shelves and in the bottom of the chest, keep renewing the water as it cools, or use hair dryer, take with the heat around seals.
Use a wooden or plastic spatula to loosen and scrape off the ice as it thawing gets under way. Replace towels with new one when wet.
When defrosting is finished, first dry the interior with clean towel, then rinse with a solution of bicarbonate of soda, 15ml to 1lt water, then dry.
After defrosting your freezer, paint a thin coating of glycerine over interior to prevent frost building up and make it easier to clean the next time. If you get any smells lingering, use a proprietary fridge/ freezer cleaner or solution of sterilising fluid for babies. Alternatively, fill the freezer with crumpled newspaper and leave it switched off with the door slightly ajar for a couple of days. The newspaper will absorb the smells
Microwave Ovens
Wipe out the interior with a damp cloth if any spills occur. Keep the inside of the door and the seal scrupulously clean. If smells build up, place a bowel of water containing 15ml lemon juice in the oven and run on high power for one minute. Remove the bowel and wipe round the oven cavity with a cloth.
Refrigerators
Most modern fridges have an automatic defrosting device. If yours is an older model, switch off at the socket and defrost manually.
Remove all food. Transfer perishable goods into a cool box. When defrosting is complete, remove the drip tray and empty out the water.
It is important not to damage the fridge while defrosting. You can speed up the process by use a hair dryer. Take care as not to keep water away from hair drier.
The fridge interior should be cleaned from time to time with a solution of bicarbonate of soda, 15ml to 1lt warm water. Then dry well with soft cloth.
If your fridge develops smells because of rotten food or because the power supply has been turned off, clear out all food and wash the interior several times with bicarbonate of soda solution. Leave the fridge door open between washes until the smell has gone.
Sinks
When washing up in a sink, use a plastic bowel to protect the surface. Swill out the sink before putting in the bowel, as any trapped dirt or grit could scratch the surface of the sink.
Keep the plughole clean at all times using a bottle brush. Pour a little bleach down the plughole once a week, taking care to avoid the surface on the sink. Leave for a couple of minutes, then rinse away.
Acrylic sinks, these should be cared for with a cream cleaner, and an application of white vinegar or lemon juice should remove stains
Fireclay sinks, vitreous enamel sinks, should be cleaned with a bath cleaning product approved by the vitreous enamel association.
Stainless steel sinks, These should be rinsed and dried at the end of each day to prevent water spotting. Remove grease and surface soiling with undiluted washing up liquid. Never use abrasive cleaners or scouring pads. Polish with a proprietary sink cleaner or stainless steel polish rinse and dry.
Untreated wooden kitchen doors.
These will attract grease and dust, so wipe over regularly with a solution of washing up liquid and apply a light coat of cleaner/polish. If dirt becomes a serious problem, clean the units thoroughly with cream cleaner. Rinse, allow to dry and apply a coating of polyurethane seal. This will alter the appearance slightly but will make cleaning easier in future.
Waste disposal units.
An electrical waste disposal unit is good for getting rid of food d 1ff8 ebris and is particularly useful if you live in an upstairs flat or anywhere that poses problems with disposing of rubbish.
Keep it clean, do not drop teaspoons down it and get rid of any smells by grinding up waste citrus peel from grapefruit, lemons and oranges.
Worktops
Kitchen surfaces should be kept clean and dry at all times. Wash them after preparing food, using a cleaner containing bactericide, and dry with a kitchen towel.
Corian. This should be washed and dried as recommended above. Marks can be removed with a household cleaner applied on an abrasive pad. Bad marks such as scorching can be sanded out with fine steel wool.
Laminated surfaces. These are fairly tough but you should not chop food or put hot dishes down on them. Wash and dry as recommended above and remove stains with undiluted washing up liquid. Or non abrasive household cleaner. Use abrasive creams only on very persistent stains. Smeary surfaces can be cleaned with a soft cloth dipped in white vinegar.
Textured finished laminated surface. These attract dirt and need frequent cleaning. Do not scrape at ingrained dirt but use a solution of washing up liquid and a washing up brush to remove it.
Tiled surface. On heavily stained tiles use neat vinegar or a solution of household cleaner. Rinse and wipe dry. Watch out for food deposits which lodge in grouting. Clean regularly with old toothbrush dipped in a solution of household bleach.
Dutch Ovens – Seasoning Cast Iron Cookware
M.A. Luke is and independent writer for ioVentures, Inc. If your dutch oven was ruined by improper cleaning, go now to dutchovenpro.com.
A Chef’s View On The Pros and Cons Of Stainless Steel Cookware
Stainless is also dent and scratch resistant. It is practically impossible to destroy. This makes it very easy to clean, generally. This cookware is generally dishwasher safe, can handle it well.
Black Iron Dude: Easy Cast Iron Skillet Reconditioning
The purpose of this post is to demonstrate how one can recondition a piece of cast iron cookware using items you probably have in your house or apartment. This process uses no specialized equipment.
Dishwasher safe cookware
If I were designing something for public use I would need to encompass all aspects of what is best for the product. I can see what some folks would put in a dishwasher.
Kitchen Pot Rack
Posted by: | CommentsKitchen Pot Rack – Who’s Back Hurts?
Earlier in the week I had just finished washing the dishes and I was putting them away in my cabinets. It felt like I was playing Russian roulette with my pots and pans. I had just stacked and unstacked the last pot when a shearing pain tore through my back. That made me realize I had enough. There must be a better way of storing these essential items. After I called my husband to come and help me up, I started my research.
I am now the proud owner of a stainless steel wall mounted pot rack. My kitchen is now the room that I love to enter. It makes me feel organized, professional and most of all comfortable. It has enhanced every element of my kitchen. My kitchen seems friendlier and I have more free time to prepare my meals. It has become the focal point and wow factor of my room.
We all need more space and less clutter in the kitchen. It makes our lives run smoother and gives us a peaceful disposition. The pot rack helps upgrade and update the room that we spend so much time in. It is not only functional but eye catching to anyone that beholds it. These little details make the difference between an impersonal kitchen and the room that you never want to leave.
There are some questions you must ask yourself before you go out and buy a kitchen pot rack. Your first questions should be where you will put this in your kitchen. The options are hanging, wall mounted, lighted or stand alone. Hanging pot racks are generally placed over kitchen islands or peninsulas. Wall mounted pot racks are usually positioned below or between cabinets. If you have more then enough space, a stand alone can be very attractive. For additional lighting, a pot rack that comes with downlights illuminates the kitchen and will add ambience to your working space. Ceiling pot racks come with grids which allow you to adjust the hooks for hanging your pots and pans in a way that will be most convenient for your reach.
The wall mounted pot rack that I choose had an extra shelf for storage for my cookbooks and decorations.
Some of the shapes that are available are rectangular, oval, bookshelf, round, dome and square. There are also various materials. You can find them in black, copper, silver, brass, stainless steel, bronze, chrome, wrought iron and wood.
You can purchase pot racks that compliment your existing kitchen colors, or you can make a statement with highly contrasting finishes. You could also consider mixing the finishes for a more stunning dramatic effect.
The pot rack serves three main purposes all at the same time. They are decorative, add much needed space and keep your pots and pans handy and protected.
Hanging your pots and pans prevents wear and tear from storing them inside each other. It is also an added attraction. If you own beautiful cook wear why not display it?
It is always wise to strictly follow the installation instructions specified by the manufacturer. Pot racks can get very heavy when weighed down with all your pots and pans. The amount of weight a pot rack can hold depends on how it is hung from your wall or ceiling. If you have any questions or concerns, I would suggest you consult a professional in your area.
Most kitchen pot racks are easy to maintain and clean. They extend the life of your cook wear while at the same time helps reduce the cook’s frustration.
Do yourself a favor and move your cookware out of those back bending lower cabinets. Keep them at an arms reach in your innovative dream kitchen.
Barbara Tobiasz resides with her husband (Joe Tobiasz, Owner/Webmaster: http://www.wall-decor-concepts.com) in the Chicago area, studied at the Art Institute and taught for the Chicago Public Schools. She has volunteered her services for many organizations with her creative expressions in the interior design field. Her hobbies include reading, taking long walks with her dog and working her magic turning ordinary rooms into creative works of art.
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Swedish Designs – American Made Wooden Cookware Racks
Swedish Designs makes solid hardwood cookware racks right here in America. The design styles are European, but the materials – maple and beech – are very common and sustainable woods.
Bakers Racks Add Flair And Style To Your Kitchen
Bakers racks sound this statement nicely. This kitchen furnishings has been seen in homes for decades and their popularity is crescendo every the time.
Product Review: Swedish Designs Cookware Racks
We put a large metal rack into our kitchen and use hooks to hang them from the sides, with a few large pots on top, but that isn’t the most visually elegant solution.
Cookware Holders: Cuisinart CRHC-22B Half Circle Wall Cookware Rack
Keep pots and pans out of curious toddlers’ reach by hanging them from this half-circle, wall cookware rack from Cuisinart.
Cookware Materials and Heat Conductivity. What should you have?
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Cookware Materials and Heat Conductivity. What should you have?
Stainless steel cookware, aluminum cookware, cast aluminum cookware, glass, ceramic, there are many choices and each choice has very different coefficient of conductivity. The old idea that the best heat conductor is the best cooking utensil to use may not always be true in all cases. We will look at the most popular metals used and the different construction variations that should help you make better purchases.
The first data we will look at is the more popular materials used. We will also add a rating system on the ability of each material to conduct heat. Our rating system will be a scale from 0 to 10. The rating of 10 will be the best conductive material and a rating of 0 would be the worst. We will stay between the upper and lower scales. As we present this data remember the materials will also cool in relationship to how fast they heat.
The material list follows: Copper rating of 9, Aluminum and Cast Aluminum rating of 5, Cast Iron rating of 1.5, Stainless Steel and Steel rating of 1, Ceramic rating of 0.5 and Glass a rating of 0.25. By the ratings it is very easy to see that copper is the best conductive material listed, and glass is the least conductive. The one problem with copper utensils is that it is reactive to acidic foods. To mention all of the important materials used in cookware, the list should also include copper clad and multi-ply utensils. The reason these are not listed is the conductivity will vary depending on the thickness of the copper clad or plate and the number of plies or layers in the utensil and the materials used in the layers. The two best choices for good heat conductivity are the last two mentioned, copper clad or multiple layered bottoms. Most all of the layered cookware has at least one layer of copper for good heat conductivity.
To conclude the characteristics of quality cookware should be able to provide even distribution of heat. This can be achieved by material types, thickness and multiple ply construction. The cost of each manufacturing process will dictate the final cookware cost. Although copper cookware is the best heat conductor, copper also is the material that requires the most maintenance to remain with a great appearance. This would make the multi-layered bottom utensils best choice.
Dale Crouse is a certified Six Sigma Black Belt; he has been dealing with facts and data for the past 6 years in his work. Linda, his wife started a website selling quality cookware and she wanted to know how the products she sold compared to other "quality cookware". Dale will be writing additional articles showing how to make the best choices in purchasing cookware from his research. Visit Linda’s website for quality cookware and accessories at http://www.mypothandle.com.
| By Dale Crouse Published: 8/4/2007 |
Here is more reading for you from recent all clad blog posts:
The Missing Ingredient: An All-clad Cookware Set