Archive for problems with calphalon
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.
Basic Tips For Use and Care of Microwave Cookware
Posted by: | CommentsBasic Tips For Use and Care of Microwave Cookware
In today’s hustle and bustle world, more and more people are turning to microwave cooking to save time preparing meals for their family. With a little bit of practice and the right cooking tools, it is quite easy to prepare delicious meals that the entire family will enjoy.
In order to be successful in preparing your microwaved meals, you have to make sure you have the right microwave cookware. Fortunately, since microwave cooking has become so popular, there are many microwave cookware options available for you to use when preparing your meals.
Microwave cookware comes in a large selection of materials, from basic plastic dishes to more fanciful glass and ceramic dishes that are microwave safe. The style you choose depends completely upon your own personal preferences, however many people find that glass and ceramic cookware are more efficient when preparing your food.
When you are shopping for microwave cookware for your kitchen, it is extremely important that you choose dishes that are specifically marked as being microwave-safe. These dishes are designed to be able to withstand the intense heat from the microwave, without melting and causing contamination of your food.
For best results, you should purchase microwave cookware that is round or oval in shape. These containers help to disperse the heat more evenly through your food, and help prevent burning, drying and sticking. Square containers tend to cause heat to concentrate in the corners of the containers which will cause your food to not cook properly. If you must use square cookware, it is important that you stir your food often and rotate the container frequently to achieve the best possible results when cooking.
It is important to note that there are some foods that do not cook well in certain types of microwave cookware, such as those made from plastic. Thick liquid foods such as gravies, sauces and cheeses can often stick to the sides of plastic cookware and cause the container to burn. In order to prevent this from occurring, you can spray the inside of your microwave cookware with a non-stick spray to help prevent food from sticking.
By following these few simple steps for using and caring for your microwave cookware, you will have a much greater chance of success in microwave cooking your food. Not only that, but your cookware will last much longer.
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Microwave Cookware Review – Microwave Cooking Tips
It is essential to make use of microwave-safe cookware while cooking in a microwave. This type of cookware is made of materials such as glass, china clay, tough plastic or other safe material.
Nordic Ware Egg Boiler – Only Cookware Blog – Cookware Reviews
The amount of time it takes to cook an egg depends on the wattage of your microwave but it is somewhere between 6 and 10 minutes. The beauty of this little device is that you don’t need to be there.
Microwave cookware: Handed Down From One Generation To The Next
Perhaps the most obvious testament to our fast-paced lives is the proliferation of the microwave oven and microwave cookware, for that matter we have them in all shapes and sizes.
Try These 6 Energy-Saving Cooking Wares
The microwave cooks through induction, so the microwave-cooked food does tend to go cold faster. The new microwave cookware may put an end to that.
Should You Buy Nonstick Cookware?
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Should You Buy Nonstick Cookware?
Should you buy nonstick cookware? This article discusses some of the issues involved in cooking with nonstick cookware, things to keep in mind when considering purchasing nonstick cookware and some alternatives.
Many people think that nonstick cookware is a must in a kitchen. Although I definitely don’t agree, I can see their reasoning. The biggest advantage to nonstick cookware is obvious: food doesn’t stick to the pans while cooking which makes clean up very easy. You can cook foods with less fat than you would need to use with uncoated cookware. And, although most nonstick pans shouldn’t be washed in the dishwasher because the harsh chemicals can remove the coating, washing these pans by hand is pretty easy.
But, there are also disadvantages to nonstick cookware. First, you can’t use metal utensils on nonstick cookware because the nonstick coating can be easily scratched off. The coating can cause the pan to be less efficient in terms of heat transfer. And, from a culinary point of view, cooking in a nonstick pan doesn’t leave you with the wonderful bits of caramelized food, called "fond", the basis for many tasty pan sauces, on the bottom of the pan.
And then there is the question of safety. Is nonstick cookware safe to use?
Before I begin, let me state for the record that I’m not a doctor and I don’t work for the U.S. Food and Drug Administration. What I’m saying here is just my opinion as a cook and consumer and nothing more than that.
But, it seems to me that there are two possible dangers from nonstick coating. First there’s the danger involved when the coating flakes off and gets into your food. As most of us have probably seen, over time, as nonstick cookware ages, the coating begins to flake off. Logic would tell me that it has to be going into the food being cooked and ultimately ingested. I don’t know if this is bad for us or not, but I don’t like the idea.
The second possible danger from nonstick coating is from the emitting of fumes that occurs when a nonstick cooking vessel is overheated. Most experts say that if you heat nonstick cookware beyond 450-500 degrees, the nonstick coating can out gas, releasing fumes into the surrounding air. You may be able to get the pan that hot on the stove top, but it’s more likely to happen if you use the pan with your oven’s broiler. The fumes that are released can make you sick with flu-like symptoms that are temporary, but who really knows the long-term effects? And, these fumes have proved fatal to pet birds.
So, if you already own nonstick cookware, I’d suggest erring on the side of caution. Don’t use those pans under your broiler or over a really hot burner. And, if you have pet birds, keep the little guys far away from the kitchen whenever the nonstick come out.
In terms of future purchases, should you buy nonstick cookware?
Obviously, that’s a personal decision. But, I can tell you what I do. The only nonstick pans that I own are a couple of small skillets that I use exclusively for cooking eggs. And I always cook my eggs over low heat. I buy these skillets at a local or online restaurant supply store, where they’re relatively inexpensive, and I replace them as soon as they show any sign of wear.
I also have a couple of carbon steel pieces, a skillet and a wok, that I’ve seasoned. Well-seasoned carbon steel is very close to nonstick. I use the skillet for egg dishes that go in the oven, like frittatas, and I use the wok for high-heat stir frying.
Besides these pieces, everything I have is uncoated and that works fine for me. I’ve found that uncoated cookware is much less likely to be sticky if you thoroughly preheat the pan, use a little bit of fat and avoid turning the food before its ready. But, if you still feel that you want nonstick cookware, keep a couple of things in mind. Never use metal utensils with a nonstick coating. Replace the pan when the coating shows any signs of wear. Never use these pans over a very hot burner or under the broiler. And keep your pet birds (and all small creatures, in my opinion) away from the kitchen when you’re cooking.
Mary Kenkel helps you find the best for your favorite room in the house! Visit http://www.BestinKitchen.com today to sign up for our free newsletter.
| By Mary Kenkel Published: 5/22/2008 |
Purchasing a Cookware Set – A Cooks Best Friend
When it comes to browsing for a new cookware set, there are three central categories: cast iron cookware, stainless steel cookware, and non-stick cookware.
Nonstick Popover Pan
A top cooking utensil definitely makes preparing and cooking dinner so much easier. Certain kitchen gadgets reduce preparation time, others make a difficult job.
Apartment Therapy The Kitchen
I’m interested in using cast iron cookware, but not sure where to begin. What are the differences between using cast iron as opposed to my everyday nonstick skillet?
Cast Iron Cooking with Wagner Cast Iron Cookware
Posted by: | CommentsCast Iron Cooking
Cast iron cooking is an economical and healthy way to cook food though many might not follow this practice today. Discover some of the benefits and uses of cast iron cooking and recipes you can make with such cookware.
Cast iron cooking has been around since the 1600s. Since then, cast iron has been used to make delicious food, which has a healthy note to it as well. Although cast iron forms to be a great material for cookware, it is somehow loosing its strong foothold, which it had in the earlier days. There are many benefits of cast iron cooking which may have been forgotten with time. Today, with the various kinds of materials used for modern cookware, cast iron may seem a little old fashioned to some even though, the benefits of cast iron cooking are many to name!
So, what exactly is Cast Iron Cookware?
Cast iron cookware is used either in bare form or enameled. The basic factor about cast iron cookware is that they have an excellent ability to retain heat and cook food evenly. This is why it proves to be a popular choice for frying. Cast iron is used for making cookware such as frying pans, woks, flattop grills and even deep fryers.
Benefits of Cast Iron Cooking and Cast Iron Cookware:
Basically cast iron cookware is easy to use and easy to care for as well. Such cookware is also sturdy so you won’t face basic problems such as the handle falling off, as is faced with non-stick cookware.
Cast iron offers better longevity as compared to all other types of cookware. Besides, when seasoned to become non sticky, it is not as expensive as other cookware.
Cooking food with cast iron also makes use of less heat. This is solely due to the fact that cast iron cookware can distribute heat well.
It is also said that food cooked in cast iron cookware also reaches small quantities of iron into the food and eventually into our body. This is especially beneficial for people who have iron deficiencies.
Cast iron cookware is low on maintenance. After you finish cooking, you can simply rub it clean with oil or a paper towel. Coarse salt and water also can help you to clean your pans effectively. Do note that cast iron cookware needs to be dried after washing.
Cast iron cookware gets better every year! It does not easily show signs of regular wear and tear, which your non-stick cookware would be subjected to.
Recipes made with Cast Iron Cookware:
As we can see, cast iron cookware is very useful and beneficial to us in many ways. Here are some recipes that make the use of cast iron cookware.
Fried Corn Recipe:
Ingredients
8 ears of Corn
Butter (1 tablespoons)
Salt and pepper to taste
Preparation:
Take a bowl and cut the kernels from about 8 ears of corn into this bowl. Then, scrape all the cobs in order to obtain the milky liquid. Then, place the corn and liquid in a heavy iron skillet. Add around 2 tablespoons of butter to the corn. Bacon grease can also be used as a substitute. Boil the ingredients over medium high heat. Ensure you keep stirring constantly. Cook this preparation for about 5 minutes till the juices thicken. Then, reduce the heat to a low setting. Let it simmer for about 5 minutes. Keep stirring the mixture so that the ingredients do not get scorched in the heat. Once done, remove it from the heat and add some salt and pepper to taste.
Apple Cinnamon Recipe:
Ingredients:
Medium apples – chopped (8)
Margarine (1/4 cup)
Cinnamon (1/4 teaspoon)
Brown sugar (1/2 cup)
Preparation:
Take a large iron skillet and melt some butter in it over medium heat. Then, add the apples along with the cinnamon and brown sugar. Cook it over medium heat for about 15 minutes till it becomes tender. This delicious apple preparation can be used as an accompaniment with other recipes.
| By Kashmira Lad Published: 4/11/2008 |
Season Your Cast Iron Cookware for Easy Cooking Outdoor
It is advantageous to use cast iron cookware for outdoor cooking. It doesn’t require special handling. With proper seasoning it can function like the expensive and delicate "non-stick".
Lodge Pro-Logic Pre-Seasoned Cast Iron 12-Inch Square Grill Pan
The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning."
Kitchen Essentials: Cast Iron Skillet
Sometimes the best tools in the kitchen are the least expensive and most practical. One of my personal favorites is the cast iron skillet. I bought mine in college at a camping store for $9.99.
Cast Iron Cooking
The choices of american cast iron cookware are huge and you can start with cast iron 4 in 1 cookware and include reviews payless enamel cast iron blue cookware.
A New Dutch Oven
Posted by: | CommentsA New Dutch Oven
What is the best part about camping? The food. That is, if you do it right. Learn the best tricks to keeping everyone’s stomachs happy in this article with Dutch Ovens.
It is getting hotter outside, and the sun sets much later, the children are all on vacation. This means that perhaps the most favorite season has begun: summer. Summer means a lot of things to a lot of different people, but for me and my relatives, summer means its time to go camping! Where to? The mountains, high up in the thin air, away from any kind of civilization is where we go. What is it about camping and the mountains that is so pleasing and attracting? Could it be that all our cares are put aside for a few memorable moments as we reflect on the beauty of God’s creations? Or perhaps it is the thrill we get by being adventurous and doing things such as taking cold showers, sleeping on the ground by large cliffs, and biking down our favorite trail. There are so many fun and exciting activities that we can do in the mountains, which makes it hard to plan just what we will do. There is one activity though that we must always do; eating, and there is no better way to do that while camping then to bring a few dutch ovens to get that sweet flavor that only a dutch oven stove can give.
If you’re looking for the most tasty food, cook it outside. I really can’t relate to you what it is that makes it so particular. Something about the refreshing air gives your food new flavor. Cooking with fire and charcoal give a flavor to food that cannot be duplicated. No matter how many outdoor cookouts you have attended, you have not experienced the greatest in outdoor cooking unless you have cooked your food in a dutch oven. A cast iron dutch oven used to cook your meal very slow creates a very desirable flavor.
Dutch ovens are used for every type of food: lunch, dessert, and every other meal can be made. Meat, casserole, soup: you name it, if it’s edible, it can probably be cooked in a dutch oven. Since dutch ovens are stackable, a three or four course meal can be prepared all at the same time.
Besides versatility and variety, a wonderful thing about dutch ovens is that once the food is prepared and on the charcoal to cook, your work is done and you are free to enjoy your time in the wild outdoors. Go fishing, take a hike, play cards, take a nap. Let the dutch oven do the work while you dedicate your vacation to recreation, the way it should be.
When checking to see how much longer the food needs to be cooked in a dutch oven, be cautious or you will sprinkle your dinner with a very different salt and pepper. My family refers to it as "mountain salt and pepper." This tasty kind of salt and pepper is really ash that can slide off the lid of the dutch oven as it is being removed from the dutch oven stove. It really doesn’t hurt anyone, and it can’t be tasted. Although it does leave a nice texture.
Now we have come to the best part: Dessert. Dessert is a very cherished meal and is becoming more popular every day. Actually, who am I kidding? Dessert has always been popular and will continue to be so unless the world’s supply of sugar is suddenly cut off. Dutch oven dessert has to be my most favorite meal while camping. It is not like cooking it in your stove, there is a special flavor that comes from cooking it outdoors and if you haven’t experienced it, I would highly recommend you do so soon. (You never know if sugar really will become extinct.)
Larissa Luke is an independent writer for ioVentures, Inc. For the most tasty dutch oven recipes, go now to dutchovenpro.com. They have a large selection of cast iron dutch ovens and the most popular camping stoves.
| By Jason Luke Published: 6/19/2007 |
Lodge Logic Cast Iron Dutch Oven
Aah, cast iron. It is really heartening to see that the durable cookware that fed the pioneers is still with us. You can thank the Lodge company for that. This Dutch Oven is the perfect vessel for chilis, casseroles, soups and the like. Forget the discount calphalon cookware set and problems with calphalon.
Bread Boule- Pro Kitchen Style- Dutch Oven recipe
Bread Boule- Pro Kitchen Style- Dutch Oven recipe: my most favorite bread recipe. You don’t have to have your discount calphalon cookware set or paula dean cookware for this.
Coffee & Tea Books: Doin Dutch Oven Inside and Out or Vineyard Cuisine
This book is an exciting collection of more than a hundred delectable recipes and menus for Dutch oven cooking. Those acquainted with this type of cookery know that Dutch ovens lend special tastes to food which aren’t otherwise that good.
Low Fat Vichyssoise Leek Salad Recipes For Supper
Heat oil in a medium size Dutch oven (about 4 to 5 quart). Cook sliced leeks in hot oil for 2 minutes or until they turn tender. With the help of a slotted spoon remove approximately half of the leeks from the Dutch oven and transfer them.
Cookware Longevity
Posted by: | CommentsCookware Longevity, Proper Care for Extended Life
Cookware is a household item we all use almost every day. No matter how good or expensive the utensil might be, proper care will not only prolong its useful life it will also provide you with better cooking results. We will list the most popular cookware metals and the best cleaning and care procedures. We will also list some don’ts along the way.
Copper- Purchase one of the commercial copper cleaners on the market. I also read that a soft cloth or sponge that is soaked with lemon juice or vinegar and sprinkled with salt will work to remove slight stains. Never use a metal scrubber or steel wool that will scratch the surface. If the pot is lined, never use utensils that will chip or scratch the lining. Never use copper pots when cooking acidic foods such as tomatoes or other fruits. Copper is a relatively soft metal, so take care when storing not to dent or damage the outside or the lining, also be careful not to get the utensil out of round from stacking.
Aluminum- This metal does have some reaction with air or water with high iron content; the result will be the utensil will look dull and slightly dark. A good way to brighten up this utensil is to cook apples, tomatoes or another high acid food. A good way to achieve the same effect is to add 1 to 2 teaspoons cream of tartar per quart of water or 2 tablespoons vinegar per quart of water for 15 minutes in the pan. You will find that vinegar is a very good cleaner of this metal especially for lime build up. As with cooper cookware do not use any abrasive cleaners or pads to scrub, this will scratch the surface (the only time you may have to use a soap filled steel wool pad is if burnt on food is a problem), try to soak in hot water first and scrap with a wooden spoon. Never quench an aluminum pan in water, make sure it cools to the touch first or it may warp.
Stainless Steel cookware- This cookware should be easy to keep top appearance for years. Never let it boil dry, the result will cause discoloration from the hot spots. The biggest complaint is the utensils will streak or spot when drying, or get slight heat streaks. The best way to resolve these streaks is to use olive oil, vinegar, or club soda. Just rub a small amount on and the streaks vanish. The same rules apply for all quality cookware; do not use any pad that could scratch the surface.
Cast Iron – The key to this cookware is the seasoning of the utensil. You will want to make sure you do not remove this seasoning in the process of cleaning. Never place in a dishwasher, this will over scrub with detergents and remove the non stick seasoning. Clean this cookware while it is still hot by rinsing with hot water and scraping only when necessary. Never store food in cast iron, this is bad for the seasoning of the pan and a metal taste will be given to the food. After washing dry the utensil with a cloth and if possible place in a warm oven to make sure all moisture is removed. Store the utensil with the lids off to keep from collecting moisture. If rust does appear, the pan should be re-seasoned.
General care for metal cookware would include never use a caustic cleaner such as oven cleaner. Never use metal scouring pads or steel wool on fine finishes. Never quench the utensil by placing the hot pan in water. If food sticks you should soak or add water and place the utensil on low heat until loosened. If you must use a scrubbing pad use nothing more abrasive than nylon. A hanging or wall mount pot and pan rack is a very good investment to help prevent storage damage and moisture collection during humid conditions. This will also make finding the utensils you want easy and will show off your collection.
When you purchase your cookware read the manufactures’ recommendations for cleaning, storage and use. Never use any chemical or material not listed by the manufacturer.
Dale Crouse is a certified Six Sigma Black Belt. Linda, his wife started a website selling quality cookware and she wanted to know how the products she sold compared to other sites. Dale will be writing articles showing how to make the best choices in purchasing cookware from his research. Visit Linda’s website here.
| By Dale Crouse Published: 9/9/2007 |