Hello everyone! Egg seems to be one of the hardest things to cook. It tends to stick and break and just plain hard to deal with. Well today, I wont be teaching you how to cook the perfect egg but, I will be teaching ya how to cook a fried egg in a stainless steel pan. I like to cook with 5 ply Stainless Steel pans because 1. Its healthier, 2. it does not have any chemical coatings or peelings and 3. I know how to cook with it so it does not stick to the pan and become all messy. Basically if you follow my directions in this video you too can cook with a stainless steel pan and not have your food stick. Remember patient is key in this video. PS: I am not trying to teach ya'll how to cook the perfect egg,. I am explaining how to cook a fried egg so that it wont stick to a non coated pan. ENJOY! Please feel free to comment and rate. It wouldn't hurt to subscribe aswell. Thanks Peeps!
Showing posts with label Cookware. Show all posts
Showing posts with label Cookware. Show all posts
Tuesday, January 3, 2012
Sunday, January 1, 2012
Quality Family Cookware Is Affordable - Celebrity Pots and Pans
Celebrity endorsed cookware has come to the home front as affordable. If you're thinking of the perfect gift for the culinary artist in your family, consider new cookware as that gift. New quality cookware will add sophistication and class to the family culinary experience. Whether it is Mother's Day or Christmas, it is the perfect year-round gift that will keep giving back to your whole family.
Cost is only one consideration when picking out the right cookware for a given purpose. Of course, celebrity endorsed pots and pans are not always an indicator of quality, we must also consider construction methods and materials. The aesthetic appearance of good looking cookware is not always a guarantee of anything. Consideration should be given to the following things.
Conduction and Even Distribution of Heat
There are several types of materials used in the construction of pots and pans. Heat conduction qualities are the most important, and this is directly related to the materials used in the construction of the cookware. The nine point construction rule should apply.
Copper is the best overall conductor of heat, and is used for both the primary (all copper) or the secondary (bottom only) construction material. Pots and Pans made entirely of copper can be very expensive. All pure copper cookware is usually lined with stainless steel, or enamel and porcelain. However, copper clad options perform very well in conduction and heat distribution tests.
The best options are as follows:
1). Copper-clad surgical stainless steel with a non-stick cooking surface. I prefer a textured non-stick cooking surface for aesthetic reasons. This type of surface allows you to saute', fry or steam foods while using less oils or water. Food browns easily as the heat distribution is even throughout the cooking surface.
2). Heavy clad cast aluminum cookware with a copper-clad bottom is easily the second best option in cookware. For aesthetic reasons, this cookware is coated with tough enamel. Enamel can be exterior, interior or both. Fully coated pots and pans are best because aluminum oxides can flavor delicate foods. Again, heat distribution is excellent with this type of construction. Also, this enamel can come in many colors and patterns that allow you to pick something that pleases you, and looks good on the table or stove.
3). Heavy duty cast aluminum coated with porcelain is the third choice. Again, we have superior heat conduction and distribution ability. Both enamel and porcelain have a tight grained surface characteristic offering less porosity in the cooking surface. The less porous the surface, the less it will allow foods to stick. Much like Teflon, these surfaces are great, assuring a smooth cooking experience and easy cleanup afterwards.
Waterless Surgical Stainless Steel Cookware
Waterless cookware is a great option for the healthy foods choice. They are made of surgical stainless steel with tight fitting lids. The lids are designed for stack cooking on the stove or in the oven, and for easy storage in your cabinets/cupboards. Waterless cookware has many benefits and some drawbacks, these are as follows:
1) This type of cooking process eliminates or cuts down on need for oils and grease. For those who have health considerations such as HDL/LDL cholesterol, this method of food preparation is a real problem solver.
2). Vegetables are always best when steamed rather than boiled. This system allows you to use little or no added water. You can actually cook using the natural water content of most foods. The food also keeps it's natural and appealing color. Since we eat what appeals to our eye, there is no need to say more here. Vitamins and essential minerals are retained by this method.
3). Because this cookware is designed for 'stack cooking', which means the bottoms of the pans are made to fit inside each other, the system is economical. Once you start something cooking on the bottom, you stack another item on top to use the heat from the lower cooking process. This works well when planned out properly. In some situations the entire meal can be cooked on one stove burner. This can help defray the cost of purchase, and save money throughout the lifetime of the cookware.
4). Stove top baking is possible with this type of cookware.
5). It is always best to clean these lids by hand. However, stainless cookware is very easy to clean as it also offers a tight grained cooking surface.
This type of cookware is not for everyone. It is fundamentally different from the cooking we usually do. However, if health foods are a necessity for you or a loved one, this option is a good solution. The only real drawback is flavor. In this process you are giving up flavors that derive from frying in oils, saute' of vegetables, searing of meats, etc. This is fundamentally a low heat cooking process. Another drawback is cost, though there are some economical aspects to buying, those savings don't come at the time of purchase.
Cooking the Old Fashioned Way
I am a traditional old school chef. Growing up, our family used "Cast Iron Cookware". I swore by this cookware, and stand by it today. The problem is breaking in the new pots and pans, which are unseasoned upon purchase from the store. There is a process you must use in seasoning this cookware properly. It is also true that maintenance must be done properly to keep the cookware seasoned. You must not clean them in soap and water. Simply wash them under lukewarm water with a mild abrasive scrubber, just enough to get food off. The wash should occur when the pans are hot off the stovetop. You must then dry them on the stovetop flame or electric element. Once dry, you oil them lightly to keep them from rusting.
If economy is a consideration, this is the solution. Once cured and seasoned, these pans will last hundreds of years. When seasoned properly, they don't stick either. I have cooked in these for many years, and have had no problems with eggs or meats sticking to them when properly seasoned and cured.
Conclusion
Cookware offers a lot of options. As for celebrity cookware, I recommend "Emerilware" made of enamel coated heavy gauge cast aluminum. Second choice would be "Rocco Cookware", made again of heavy cast aluminum that is porcelain coated. For economical choices in celebrity cookware, I recommend Martha Stewards "Everyday" collection and Wolfgang Puck's "Bistro" collection. Because I came from Oklahoma, I'll also recommend at least buying a good selection of "Silicon Cast Iron" skillets. Break them in proper and you will choose them more often than most pieces you've got in the home. They just do a great job when cooking, and foods brown well in them.
Have fun cooking, I know I do!
Thursday, December 29, 2011
A Chef's View On The Pros and Cons Of Stainless Steel Cookware
Stainless steel is often considered the best of the best when it comes to cookware. Used in households all over the world and by professional chefs, as well, there are quite a few reasons why stainless steel cookware is a good choice. There are a few cons, as well, but these are generally overshadowed by the advantages.
The advantages of stainless steel cookware include:
* Durability. Stainless steel tends to be very tough. This type of cookware does not chip, rust or even stain, at least easily. 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 going into the refrigerator and more.
* Flavor preservation. This type of cookware tends to not leach off any of its metallic properties into food. This means the cookware itself doe not impact flavor quality. Also, since it tends to not have a protective, non-stick coating, there is no risk of this material coming off in food.
* Heat transfer ability. When higher quality stainless steel cookware is brought into play, an aluminum or copper base is used to improve heat transfer. This ensures an even cooking of foods. When the cookware is well made, the cooking properties can be nearly impossible to beat or match.
* Appearance. Stainless steel is pretty and it's easy to maintain that look. The mirrored finish needs only a gentle rubbing or wiping to bring back into pristine condition.
* Recyclable. Stainless steel is completely recyclable. If a pan does manage to get destroyed, it can be salvaged by another means. This makes stainless favored by those who are concerned about waste.
The disadvantages of stainless include:
* Poor heat transfer. Unless a bonded aluminum or copper base is used, the heat conductivity is very poor. This means cheaper stainless might not be superior to other products out there.
* Pricing. The better stainless steel is, the more expensive it tends to be. On the upside, a very good set of stainless cookware can last a life time. Many people consider this to be a one-time purchase that's worth the investment.
* Scrubbing. Although stainless is generally pretty easy to clean, stuck on foods can make coated pans look a little more attractive. However, the little elbow grease is deemed worthwhile by many for the overall durability of these pots and pans.
When stainless steel cookware is chosen, there are some cleaning tips that can come into play. In general, stainless should be washed after use to avoid any potential, no matter how small, for staining. Basic sink or dishwasher cleaning will work. To make sure the finish stays beautiful, use a regular metal cleaner on the outside of the pan. Stuck on food will generally come off with a little elbow grease. Soap and steel wool generally do the trick.
Stainless steel cookware is a great all around purchase. It's favored by home cooks and professional chefs all over the world for its durability, beauty and food taste preserving qualities. Although the best cookware might be more expensive than other options, many feel the expense is well worth it.
Monday, October 3, 2011
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