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Cast iron skillet does an excellent job of cooking

Posted on July 18, 2016 at 2:50 AM Comments comments (4)

 

A carbon steel skillet performs similarly to stainless steel and is also among the lighter pans with a cool handle. One benefit over stainless steel is that cleanup is easier, because oil does not tend to form brown spots on the sides of the pan. Soap is not recommended for carbon steel, so pans are soaked and cleaned with a stiff brush. Note that carbon steel must be seasoned between uses. This involves allowing the pan to dry thoroughly after washing, then applying a thin coat of oil to keep the metal from rusting.

A hard-coat anodized skillet is an aluminum pan that has been electro-chemically treated to harden the surface and make it scratch resistant. Aluminum skillets transfer heat well and are also among the lighter options. They cook and brown foods well, though as with stainless steel, some foods have a tendency to stick.

Because of the anodized finish, aluminum pans are not recommended for the dishwasher. The aluminum skillet commonly has a stay-cool handle. If you enjoy serving from the pan, you might consider cast iron or enamel, as aluminum cools quickly.


A cast iron skillet does an excellent job of cooking food evenly and browning nicely. This type is especially popular for Cajun cooking and for preparing fish. Cast-iron handles become hot, so potholders or oven mitts are required. Cleanup is easy and follows the carbon steel requirements of soaking or using a brush.

Cast-iron can change the taste and color of highly acidic foods, but an iron skillet also adds a bit of iron to the diet, considered beneficial. Cast-iron takes longer to heat up and cool off, making it a popular choice for serving food. An iron skillet requires seasoning between uses and is among the heaviest pans; however, it also holds the distinction of being extremely inexpensive. (More: Benefits of cooking with a cast iron)

Finally, skillets with baked enamel or porcelain interiors provide nonstick cooking. The enamel finish is durable and safe, even if the pan becomes chipped, though many brands have lifetime guarantees against chipping. This type is the top choice of many cooks because of its excellent cooking properties and easy cleanup. An enameled skillet is heavy like cast iron, and the handles remain hot, requiring oven mitts. This cookware is typically dishwasher safe.

Though a quality skillet can be an investment, it will last a lifetime with proper care. A good pan will come with recommended manufacturer instructions for cleaning, seasoning if applicable, and preheating or cooking. Follow all directions to get the most out of it and rediscover the joy of cooking. (Information from http://www.wisegeek.org/what-should-i-consider-when-buying-a-skillet)

Related article: Skillet vs saute pan

 

Beef Steak Recipe

Posted on June 12, 2016 at 3:15 AM

How to marinate & make beef steak at home in easy steps.

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More recipes: Aashpazi


Some Toaster Ovens for My Husband Mini Mart

Posted on May 28, 2016 at 4:45 AM

My husband has a minimart down the street. It has been running for three years now and business had been good. I'm running my own business at home so our family incomes are quite well too. Last Sunday he told me that he was thinking of selling some more kitchen appliances. I suggested he could start with some toaster oven. So we both hit up some reviews for that. We find there are five types of toaster oven. I pointed out to him that we could start off with something basic first.

A small convection toaster oven would be good. We don't really need to start selling high end oven like the combination microwave or the infrared oven. However, he thought that his customer would want to see more choices. I suggested that he could sell two different brand convection ovens with three more combination oven from other brands. And add one rotisserie toaster oven into the mix. He thought it was a good idea and I'm glad I could help.

Related website: Lavues


Selecting a vacuum sealer what will suit your needs

Posted on May 7, 2016 at 3:00 AM

 

As harvest time rapidly approaches, many people are looking to get or replace the equipment they need to preserve the fruits of their hard work. Vacuum sealers have been around for home use since the 80’s and with so many companies out there, your available choices can leave one feeling overwhelmed and unsure. Arming yourself with some basic criteria before you go selecting a vacuum sealer will save you sanity, headaches, and another trip to return the sealer in favor of one that will better suit the needs of you and your family. Before you buy anything, you should ask yourself a few questions:

 

* What will I primarily use this for? (meat, veggies, etc)

* How often will I use this in a year?

* How long will the average package sit in the freezer?

* Will I need to use the sealer outside or only inside?

* Do I want/need a hose adapter on the sealer?

Article source: http://thesurvivalmom.com/6-tips-selecting-vacuum-sealer

 

What will I use this for? While most people buy vacuum sealers for food purposes, there are others out there who use it to preserve non food items as well. Consider whether you plan on using the sealer for mostly meats, which stay sealed better with a thicker seal band, or if you are going to use it just to freeze veggies and dried goods. A sealer with a thinner seal band is acceptable for veggies and dried goods.

How often will I use this in a year? This is very important because, if you are like me and seal large batches a couple of times a year, you need something more heavy duty than the average $75 or less sealer. More sparing usage would be a dozen or so packages sealed at a time. For myself, it takes a full day to package up all the meat I buy twice a year (on sale, of course!).


I take time to make the bags the length I want and let the machine rest between every dozen or so bags. Most sealers have a safety system that will not allow it to run when overheated – but not all of them – and you can burn your machine out. Be sure you are certain that when you are selecting a vacuum sealer, it can handle the work load you will be putting it through. Better to spend the extra money for something that will work as you need it to for years versus saving $20 on a cheaper model that dies after one year of use.

How long will the average package sit in the freezer?This is important for several reasons. If you expect food to sit in the freezer for a year or more, you will need a sealer that has a nice, wide sealing band which helps keep the bag sealed. With a thinner seal band (or seal line), you run the risk of it not sealing fully, especially if what you are sealing is moist. Moisture will prevent a solid seal from forming. If you think you will go through the sealed foods more quickly, a thinner seal line may serve you just fine.

TIP: When packaging moist meats such as fish, first wrap it in some Glad Press and Seal. It makes a world of difference!

Will I need to use the sealer outside?This may seem an odd consideration for many people who use vacuum sealers. The sealer we have is designed to be taken into the field and used to preserve your food. It has an extra long cord and came with a 12 volt car adapter that plugs into the cigarette lighter jack. It also has a handle and locking mechanism that keeps the unit closed while carrying (if you do not have it in the carrying case, of course).

Do I want/need a hose adapter for sealing jars and containers? Some, but not all, vacuum sealers have an adapter where you can attach a hose and use it to seal other containers such as wide and regular mouth canning jars or vacuum seal containers specifically made to be sealed and frozen. I can tell you from personal experience that it is worth it! The options this gives you are endless! I have dehydrated veggies from the garden and then layered them in a quart jar with some spices as a stew starter. It is all sealed up with the adapter and will last for at least a year!

A vacuum sealer in the right hands can do so much more than just preserving food to last and protect against freezer burn. All it takes is a little imagination and you can amaze yourself!

More on vacuum sealer

- Benefits of vacuum packaging

- What is vacuum sealer and how it works

 

Taking care of a cast iron skillet

Posted on November 20, 2015 at 1:55 AM

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Seasoning

Traditional cast-iron skillets don't emerge from the box with a nonstick surface. That comes with seasoning, or coating the skillet with cooking oil and baking it in a 350° F oven for an hour. It won't take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You'll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like. Or you can forget seasoning and go with Lodge Logic (available at hardware and cookware stores), a line of preseasoned skillets from Lodge Manufacturing, the oldest U.S. maker of cast-iron cookware.

 


Cleaning

A cast-iron skillet isn't ideal for a set-aside-to-soak sort of person. For best results, rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust.

Tips

Although everything from Dutch ovens to cactus-shaped cornbread pans comes in cast iron, nothing is more versatile than a basic skillet. Either a 10- or 12-inch will do.

There's only one thing you shouldn't attempt in cast-iron cookware: boiling water, which will cause the pan to rust.

Cast iron takes longer to warm than other surfaces but retains heat remarkably well and diffuses it evenly.

Cast iron remains hot long after you remove it from the stove. As a reminder to be careful, drape a thick towel or a mitt over the handle.

To avoid getting smudges on all your kitchen towels, designate one to use exclusively for drying your cast-iron skillet.

Cooking in cast iron increases the iron content in food. The longer the food is in contact with the skillet, the more it absorbs.

Information from Real Simple

http://www.realsimple.com/food-recipes/cooking-tips-techniques/preparation/cleaning-seasoning-cast-iron-skillet





Do You Cover Your Toaster?

Posted on October 27, 2014 at 5:00 AM

I thought it is rather unhygienic leaving your toaster on the kitchen top without any cover on it. You just don't know what will happen to it when night comes and your kitchen is in total darkness. Something will be attracted to your toaster. Your best toaster will be leaving some scents out for these critters to come and feast on its leftovers. Even if your toaster comes with a tray underneath it which you will clear the crumbs away everyday, it will still come and check out whether there are any leftovers. I am talking about rats and cockroaches. They could hang about your kitchen and going through your toaster slots. The best is to clean your toaster everyday and if not every other day so that it is free from crumbs and also to cover it when it is not in use. If you like quilting then you can make a quilt cover for it or just any fabric will do to cover it.

Useful information


The Panasonic Bread Machine will be my favourite

Posted on August 24, 2014 at 11:35 PM

It was the first bread maker machine that was made in Japan in the early 80's and which brought a total turn around in the homes as it was a new experience to many of the Japanese people and many others around the world.

This machine has over the years been regarded as the best brand available in the market, it comes highly recommended as it is well equipped with different functions that even the greenest of the bakers with no previous experience will easily find his way in handling this piece of equipment. There are different models of the bread maker that range from the basic to the more detailed ones with extra functions this is meant to suit the different clientele. The Japanese are known for their exceptional innovations and the Panasonic Bread Machine is no exception.

It has an automatic ingredient dispenser where one places all his or her ingredients and the machine mixes them into a perfect dough.this helps in saving time and also improving on efficiency,the end user of the product also has a choice of either having the bread baked or steamed as this piece of equipment comes with a bake or steam option.There is a piece that comes with yeast dispenser and another that comes with a raisin and nut dispenser,the difference is in the model.The raisin and nut one is SD-RD250 and the yeast one is SD-YD250 this is still in line with customer preferences.

Related: http://www.telegraph.co.uk/food-and-drink/equipment/eight-of-the-best-breadmakers

The company also has a cookbook that showcases the different ways one can bake bread which comes along with the machine,this helps making bread fun and adventurous. The machine has the options of three loaves sizes and also a preference to choose the color of the crust. 

With ten years of proven guarantee the manufacturers of this product have made sure that everyone's needs are catered for so for people with infants or people who like their quiet space this machine is the go to thing as it is popularly known as the "Quiet Machine" which mainly purports that it is noise free the beeper that lets you know that your bread is ready is not too loud.The newer models have a slimline and a work-top friendly surface. This machine's pros exceeds the cons which is mainly the price, that's why it should be your go to home appliance if ever you need one.


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