I have given this some thought and I have decided to close this blog down. My ability to post about cooking leaves much to be desired.
This will be the final post and I will be removing the blog from the internet later this week.
Thanks for puttign up with it as long as you did.
Sunday, March 7, 2010
Tuesday, February 9, 2010
Redirecting Again
Ok. I have received some feedback. It boiled down to this... No one needs to know how to boil water. That level of detail is not necessary.
I did not put that in quotes, becasue it is paraphrased. However, I have Re-re-read my posts and must come to a startling conclusion. No one needs to know how I got my water to boil.
Having said that, he did add one positive note. Don't add the salt before the water starts boiling or it will float down to the bottom of the pot and pit your stainless steel. Excellent point. So, if I have any followers left after my first few abortive attempts at this, don't do that. Wait till after the water starts boiling.
To summarize, be concise, entertaining, content-rich, fluff-free. Got it. Lesson learned. Can I apply it? We'll see.
I did not put that in quotes, becasue it is paraphrased. However, I have Re-re-read my posts and must come to a startling conclusion. No one needs to know how I got my water to boil.
Having said that, he did add one positive note. Don't add the salt before the water starts boiling or it will float down to the bottom of the pot and pit your stainless steel. Excellent point. So, if I have any followers left after my first few abortive attempts at this, don't do that. Wait till after the water starts boiling.
To summarize, be concise, entertaining, content-rich, fluff-free. Got it. Lesson learned. Can I apply it? We'll see.
Monday, February 8, 2010
Cleaning My Stainless
Ok, here is the gripe post. I have now cooked chicken, eggs, bacon, spaghetti, meat sauce, and some other various things in my stainless steel. I will admit to having turned the temperature up a bit high to get a simmer going in a glaze, but...
Every time I wash the cookware (by hand), the bottom of the pan, when wet, looks sterling. But when dry, you can still see discolorations. Like a residue is still stuck on there. EVERY SINGLE TIME. To remove said residue, I either have to attack it with a nylon scrubby (not one of those green ones) or use the stainless steel cleaner.
My mom has suggested that I just wash my pans every time with Barkeeper's Friend if I don't like the residue and want to keep it spot-on shiny. Is this really the only way? Does anyone have any feedback on this? Because thinking about washing them makes it hard for me to use them.
Every time I wash the cookware (by hand), the bottom of the pan, when wet, looks sterling. But when dry, you can still see discolorations. Like a residue is still stuck on there. EVERY SINGLE TIME. To remove said residue, I either have to attack it with a nylon scrubby (not one of those green ones) or use the stainless steel cleaner.
My mom has suggested that I just wash my pans every time with Barkeeper's Friend if I don't like the residue and want to keep it spot-on shiny. Is this really the only way? Does anyone have any feedback on this? Because thinking about washing them makes it hard for me to use them.
New Knife
Okay, since I've been doing so much more cooking lately, I have found myself in need of a good knife. I watch the cooking shows and it seems everyone and their brother has a santoku knife. So, I went on a search for a really nice (affordable) santoku. I started my search at Crate and Barrel, and while I found some, they were of questionable quality. I then went to Williams-Sonoma. I immediately realized I couldn't even afford to stand in the entryway.
Here is an example of a santoku knife I saw at Williams-Sonoma. It can be found here: http://www.williams-sonoma.com/products/wusthof-ikon-blackwood-hollow-ground-santoku-knife/?pkey=x%7C4%7C1%7C%7C4%7Csantoku%7C%7C0&cm_src=SCH
All their knives seemed to start at about $85.00 and go up from there. This one is on sale for $199.95.
Finally I ended up at Macy's where I found the right size for the right price. It is a Martha Stewart and can be seen here:
http://www1.macys.com/catalog/product/index.ognc?ID=386746&PseudoCat=se-xx-xx-xx.esn_results
on sale for $17.99.
And now I have a knife.
Here is an example of a santoku knife I saw at Williams-Sonoma. It can be found here: http://www.williams-sonoma.com/products/wusthof-ikon-blackwood-hollow-ground-santoku-knife/?pkey=x%7C4%7C1%7C%7C4%7Csantoku%7C%7C0&cm_src=SCH
All their knives seemed to start at about $85.00 and go up from there. This one is on sale for $199.95.
Finally I ended up at Macy's where I found the right size for the right price. It is a Martha Stewart and can be seen here:
http://www1.macys.com/catalog/product/index.ognc?ID=386746&PseudoCat=se-xx-xx-xx.esn_results
on sale for $17.99.
And now I have a knife.
Sunday, February 7, 2010
Pot Roast Halfway Successful
While I was in Dallas for a recent surgery, we had some friends come over to take care of our pets. Feed them, clean out litter boxes, etc. They did a wonderful job and went above and beyond. So we had them over for a dinner party (during the midafternoon).
For this dinner I decided to serve Pot Roast since it is relatively easy to make and you can cook it and forget about it.
I looked up several recipes in preparation for my dinner, but did not find one I was willing to bet on, so I decided to wing it. Here is what I know about pot roast. If you sear the meat first, you caremalize the sugars in the fatty parts of the meat. This adds flavor later. A good pot roast is cooked slowly over a long period of time. The base can add flavor, whether you use beef broth, tomato sauce, V8 juice, whatever. And you can cook your vegetables in with the pot roast itself. Knowing these facts I set to work,
First, I had two roasts, both 2 lbs. in size. I decided to cook on e on the stove and one in the oven. I seared both pieces on the stovetop at a setting of 4.5, took the meat out, and deglazed with red wine. I then cut one onion in each pot and let that cook into the red wine. I placed the meat back on top of the onions, poured in 3 cups of water each and brought to a simmer. After simmering, I lowered the temperature on the range to 1.5, just high enough to keep the pot simmering.
I set the oven temperature to 250 degrees and put the second roast in there. It required that I turn it up to 275 before it started to simmer. After cooking for 2.5 hours, I added potatoes and carrots to both pots, and continued to cook for another hour.
One roast was dry, the other done to perfection. Can you guess which was which? Here's some more info: The pot on the stove was my stainless steel. The pot in the oven was my Calphalon non-stick. They were both the same piece of meat, but one had been frozen (the one in the Belgique).
I had my guest make gravy for me (thanks, Nick) as I was never that good at it. I watched closely, asked questions and he was very helpful. He added two tablespoons of Corn Starch to a bowl with enough water to make a slurry. He then added this mixture to the remaining fluid from both pots (combined into one) and cooked until gravy was formed. Voila!
We all had a good time eating the food. I found that regardless how dry the meat, it is nothign that can't be fixed with the judicious application of massive amounts of gravy!!!!
For this dinner I decided to serve Pot Roast since it is relatively easy to make and you can cook it and forget about it.
I looked up several recipes in preparation for my dinner, but did not find one I was willing to bet on, so I decided to wing it. Here is what I know about pot roast. If you sear the meat first, you caremalize the sugars in the fatty parts of the meat. This adds flavor later. A good pot roast is cooked slowly over a long period of time. The base can add flavor, whether you use beef broth, tomato sauce, V8 juice, whatever. And you can cook your vegetables in with the pot roast itself. Knowing these facts I set to work,
First, I had two roasts, both 2 lbs. in size. I decided to cook on e on the stove and one in the oven. I seared both pieces on the stovetop at a setting of 4.5, took the meat out, and deglazed with red wine. I then cut one onion in each pot and let that cook into the red wine. I placed the meat back on top of the onions, poured in 3 cups of water each and brought to a simmer. After simmering, I lowered the temperature on the range to 1.5, just high enough to keep the pot simmering.
I set the oven temperature to 250 degrees and put the second roast in there. It required that I turn it up to 275 before it started to simmer. After cooking for 2.5 hours, I added potatoes and carrots to both pots, and continued to cook for another hour.
One roast was dry, the other done to perfection. Can you guess which was which? Here's some more info: The pot on the stove was my stainless steel. The pot in the oven was my Calphalon non-stick. They were both the same piece of meat, but one had been frozen (the one in the Belgique).
I had my guest make gravy for me (thanks, Nick) as I was never that good at it. I watched closely, asked questions and he was very helpful. He added two tablespoons of Corn Starch to a bowl with enough water to make a slurry. He then added this mixture to the remaining fluid from both pots (combined into one) and cooked until gravy was formed. Voila!
We all had a good time eating the food. I found that regardless how dry the meat, it is nothign that can't be fixed with the judicious application of massive amounts of gravy!!!!
Saturday, February 6, 2010
Caraway Chicken: The Good, The Bad, and Expanded Horizons
Ok, I did it. I made my Caraway Chicken with Sweet-and-Sour Red Cabbage. I learned a few things, had a lot of fun, and broadened my horizons just a bit.
I realize this blog is ALL about cooking with Stainless Steel. But stainless has some limitations. You can't cook at high temperatures (I'll delve in to this in a minute. Look under The Ugly), you have to warm and cool it gradually so as not to warp the bottom, and some foods just plain stick making clean-up a challenge. Having said all that in one sentence, sometimes it just makes sense to use a different piece of cookware, like Calphalon non-stick.
First, The Good: Dinner was great! The chicken came out a little dry on the very edges, but well-flavored. The caraway seeds and all-spice gave it an exotic flavor that was not unsuited to my pallet. By that I mean "damn it was good". The Red Cabbage was phenomenol. It was sweet, it was a bit sour, it had an excellent smoky flavor lent to it by the Applewood Smoked Bacon. I ate all of my portion when I expected to just push it around my plate. Melissa ate all of hers, as well. So, dinner overall, gets a 7.5.
Now, the Ugly: I undercooked one of the chicken pieces, had to throw it away. I scalded and discolored my 9.5" sautee pan. And it took an hour and a half to make a 35 minute meal.
As for the chicken, It was too thick at the end. I am now determined to learn how to pound my chicken to an even thickness throughout. The best way I have seen to do this is on America's Test Kitchen. Put some EVOO in plastic wrap, place chicken on plastic wrap and fold over, then proceed to whack it into submission. The oil helps prevent drying out later in cooking.
I also scalded my pan. The recipe calls for a medium-high temp to reduce the fluids that you are sauteeing the cabbage in. At 4.5, nothing was "sauteeing". It looked more like it was drowning. I increased the temp finally to 7 to get the fluid to reduce to a glaze. It worked. This created a wonderful glaze and the cabbage ended up "glazed", not "boiled". Also, the vinegar did a great job of removing the stuck on parts from the bottom of my pan. Unfortunatly, after washing it, this discolored my pan. My 3 day old pan now looked like the blued barrel of a rifle. BAH!
I received some stainless steel cleaning stuff with my pots and pans and I used it to see if I could repair the discoloration and it worked like magic. It took some rubbing and buffing, but I got it back to a nice bright shine. It's nice to know that stuff works.
So, to keep that from happening again, I may have to use my non-stick pans to do any deglazing at high temperatures. They can take much higher heat than these stainless steel ones can. Of course, non-stick pans don't really give you the crunchy left-over bits that stainless steel does. What a conundrum. Any thoughts on deglazing in stainless steel?
As for the expanded horizons, I had to go shopping to find some of hte ingredients I needed and I found a new wonderful store called World Market. It has a lot of things I have never seen before and some things that I haven't seen since I was a kid. Anyone remember Bubble Up? They have it.
Finally, I looked at a lot of santoku knives. I saw one that was $600.00 that came with it's own lucite block to store it in. Seriously? $600.00? For a knife that cuts scallions and chives. I ended up with a set of 2 made by Martha Stewart that I found at Macy's. They were on sale and cost me $27.96, with tax. They even came with a cutting board.
In conclusion, I am more prepared now than I was to cook more exotic foods. I am practiced at deglazing but not confident in doing so in stainless steel, and I have new knives with which to attack my chopping needs. Overall, a banner day in the Kurt food world.
Next project: Pot Roast.
I realize this blog is ALL about cooking with Stainless Steel. But stainless has some limitations. You can't cook at high temperatures (I'll delve in to this in a minute. Look under The Ugly), you have to warm and cool it gradually so as not to warp the bottom, and some foods just plain stick making clean-up a challenge. Having said all that in one sentence, sometimes it just makes sense to use a different piece of cookware, like Calphalon non-stick.
First, The Good: Dinner was great! The chicken came out a little dry on the very edges, but well-flavored. The caraway seeds and all-spice gave it an exotic flavor that was not unsuited to my pallet. By that I mean "damn it was good". The Red Cabbage was phenomenol. It was sweet, it was a bit sour, it had an excellent smoky flavor lent to it by the Applewood Smoked Bacon. I ate all of my portion when I expected to just push it around my plate. Melissa ate all of hers, as well. So, dinner overall, gets a 7.5.
Now, the Ugly: I undercooked one of the chicken pieces, had to throw it away. I scalded and discolored my 9.5" sautee pan. And it took an hour and a half to make a 35 minute meal.
As for the chicken, It was too thick at the end. I am now determined to learn how to pound my chicken to an even thickness throughout. The best way I have seen to do this is on America's Test Kitchen. Put some EVOO in plastic wrap, place chicken on plastic wrap and fold over, then proceed to whack it into submission. The oil helps prevent drying out later in cooking.
I also scalded my pan. The recipe calls for a medium-high temp to reduce the fluids that you are sauteeing the cabbage in. At 4.5, nothing was "sauteeing". It looked more like it was drowning. I increased the temp finally to 7 to get the fluid to reduce to a glaze. It worked. This created a wonderful glaze and the cabbage ended up "glazed", not "boiled". Also, the vinegar did a great job of removing the stuck on parts from the bottom of my pan. Unfortunatly, after washing it, this discolored my pan. My 3 day old pan now looked like the blued barrel of a rifle. BAH!
I received some stainless steel cleaning stuff with my pots and pans and I used it to see if I could repair the discoloration and it worked like magic. It took some rubbing and buffing, but I got it back to a nice bright shine. It's nice to know that stuff works.
So, to keep that from happening again, I may have to use my non-stick pans to do any deglazing at high temperatures. They can take much higher heat than these stainless steel ones can. Of course, non-stick pans don't really give you the crunchy left-over bits that stainless steel does. What a conundrum. Any thoughts on deglazing in stainless steel?
As for the expanded horizons, I had to go shopping to find some of hte ingredients I needed and I found a new wonderful store called World Market. It has a lot of things I have never seen before and some things that I haven't seen since I was a kid. Anyone remember Bubble Up? They have it.
Finally, I looked at a lot of santoku knives. I saw one that was $600.00 that came with it's own lucite block to store it in. Seriously? $600.00? For a knife that cuts scallions and chives. I ended up with a set of 2 made by Martha Stewart that I found at Macy's. They were on sale and cost me $27.96, with tax. They even came with a cutting board.
In conclusion, I am more prepared now than I was to cook more exotic foods. I am practiced at deglazing but not confident in doing so in stainless steel, and I have new knives with which to attack my chopping needs. Overall, a banner day in the Kurt food world.
Next project: Pot Roast.
Thursday, February 4, 2010
Non-stick Scrambled Eggs
Scrambled Eggs
(that don't stick to the pan)
8" fry pan
1 tbsp butter
3 eggs
3 tsp milk (1 for each egg)
1 dash salt
1 dash black pepper
Place the pan on a cool range and set the burner at medium-low. I used a 3.5 setting. Allow the pan to gradually heat up. Add 1 tbsp of butter and let melt, covering bottom surface of pan. Allow butter to start sizzling before adding the eggs.
Whisk eggs and milk in a small mixing bowl and pour ingredients into the fully heated pan. Salt and pepper to taste. Use a wooden spoon or spatula to move eggs around, allowing uncooked portions to make contact with the pan. Continue to cook eggs just until eggs have set. Remove from heat, moving eggs around one final time before serving.
The use of butter is not optional. I have not tried this recipe with substitutes. If you allow the pan to fully heat before applying the eggs, they will cook up nicely and not stick afterwards.
(that don't stick to the pan)
8" fry pan
1 tbsp butter
3 eggs
3 tsp milk (1 for each egg)
1 dash salt
1 dash black pepper
Place the pan on a cool range and set the burner at medium-low. I used a 3.5 setting. Allow the pan to gradually heat up. Add 1 tbsp of butter and let melt, covering bottom surface of pan. Allow butter to start sizzling before adding the eggs.
Whisk eggs and milk in a small mixing bowl and pour ingredients into the fully heated pan. Salt and pepper to taste. Use a wooden spoon or spatula to move eggs around, allowing uncooked portions to make contact with the pan. Continue to cook eggs just until eggs have set. Remove from heat, moving eggs around one final time before serving.
The use of butter is not optional. I have not tried this recipe with substitutes. If you allow the pan to fully heat before applying the eggs, they will cook up nicely and not stick afterwards.
Tuesday, February 2, 2010
Changing Direction
My first post was a bit wordy. I fell asleep halfway through reading it back to myself. I do like the way I have recipes set up, though. My future posts will be more succinct, detailing failures and successes, not the banality of moving pots and pans around.
I apologize for my lack of brevity.
Thank you.
I apologize for my lack of brevity.
Thank you.
First Uses
I put my cookware to use last night for the first time. I started with something easy. Spaghetti with meat sauce. I used two of my stainless steel pieces, the 9.5 inch braising pan and the 3 qt. pot.
I heard that you are only supposed to use low to medium heat on stainless steel. The settings on my range (I have a glass top range) go from 1 to 9. I set the hamburger on at 4 and let the pan gradually warm up. I seasoned the meat with salt and pepper.
While that was cooking, I set up my pot with a dash of salt and a drop of EVOO to keep the noodles from sticking. I set the temp at 5 and waited for it to boil. And waited. And waited some more. I increased the temp to 6 and finally the water started to boil. I added the spaghetti and turned the whole spaghetti thing over to my wife. She does pasta better than me. It cooked for approximately 7 minutes until noodles were tender.
During that 7 minutes, my hamburger was cooking down just fine. It was 85/15 meat which I take to mean that it is 15 % fat. There was a lot of fat to drain, so I got an empty coke can and drained the fat into it as it sat in the sink. Setting the can aside, I put the meat back on the range, reduced the heat to 2 and added 1 jar of RAGU (no, I didn't make the spaghetti sauce from scratch. Let's not get ahead of ourselves). I allowed that to reach a slow simmer.
SIDE NOTE: These pots and pans that have lids have one very cool feature. They have 2 little holes in the rim of the lid. These little holes make the lid whistle when the contents inside are steaming. I find this a VERY useful tool to make sure your food doesn't burn. Am I thinking correctly? Is that what they are there for?
Melissa drained the noodles, setting the pot back on the range on a new cool burner. She then added the meat sauce to the pasta in the pot. I rinsed out the pan with hot water, which rinsed out very cleanly. My wife and I served ourselves with a side of Broccoli/Cauliflower which we microwaved in a bag. After serving and before eating, I saved the left-over spaghetti, then rinsed out the pot. It also rinsed out very well.
After dinner, I washed both the pot and the skillet with soap and water. They both came clean very well, though I had to dry, dry, dry and then buff, buff, buff to get back that mirror-like shine. Clean up was still easier than I expected. How dishwasher-safe are these stainless steel pots and pans? Anyone have any comments?
That's all for now. My next task is to try eggs. I want to fry and then scramble some to see how badly they stick.
I heard that you are only supposed to use low to medium heat on stainless steel. The settings on my range (I have a glass top range) go from 1 to 9. I set the hamburger on at 4 and let the pan gradually warm up. I seasoned the meat with salt and pepper.
While that was cooking, I set up my pot with a dash of salt and a drop of EVOO to keep the noodles from sticking. I set the temp at 5 and waited for it to boil. And waited. And waited some more. I increased the temp to 6 and finally the water started to boil. I added the spaghetti and turned the whole spaghetti thing over to my wife. She does pasta better than me. It cooked for approximately 7 minutes until noodles were tender.
During that 7 minutes, my hamburger was cooking down just fine. It was 85/15 meat which I take to mean that it is 15 % fat. There was a lot of fat to drain, so I got an empty coke can and drained the fat into it as it sat in the sink. Setting the can aside, I put the meat back on the range, reduced the heat to 2 and added 1 jar of RAGU (no, I didn't make the spaghetti sauce from scratch. Let's not get ahead of ourselves). I allowed that to reach a slow simmer.
SIDE NOTE: These pots and pans that have lids have one very cool feature. They have 2 little holes in the rim of the lid. These little holes make the lid whistle when the contents inside are steaming. I find this a VERY useful tool to make sure your food doesn't burn. Am I thinking correctly? Is that what they are there for?
Melissa drained the noodles, setting the pot back on the range on a new cool burner. She then added the meat sauce to the pasta in the pot. I rinsed out the pan with hot water, which rinsed out very cleanly. My wife and I served ourselves with a side of Broccoli/Cauliflower which we microwaved in a bag. After serving and before eating, I saved the left-over spaghetti, then rinsed out the pot. It also rinsed out very well.
After dinner, I washed both the pot and the skillet with soap and water. They both came clean very well, though I had to dry, dry, dry and then buff, buff, buff to get back that mirror-like shine. Clean up was still easier than I expected. How dishwasher-safe are these stainless steel pots and pans? Anyone have any comments?
That's all for now. My next task is to try eggs. I want to fry and then scramble some to see how badly they stick.
Caraway Chicken Breasts
This recipe is a test to see if I can cook chicken breasts.
CARAWAY CHICKEN
BREASTS WITH SWEET-AND-SOUR RED CABBAGE
PREP 35 minutes
TOTAL 35 minutes
2 SERVINGS Aromatic caraway seeds lend a delicate nutty flavor to the chicken and balance nicely with a side of tart, sweet shredded cabbage.
CALORIES 402 FAT 21 g FIBER 4 g
I teaspoon caraway seeds
1/2 teaspoon (scant) ground allspice, divided
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cups thinly sliced red cabbage
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2½ tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
Chopped fresh chives (optional)
Sprinkle caraway and ¼ teaspoon allspice
on both sides of chicken breasts. Sprinkle with salt and pepper.
Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp.
Transfer to plate. Add chicken to drippings in skillet; saute until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and ¼ teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.
CARAWAY CHICKEN
BREASTS WITH SWEET-AND-SOUR RED CABBAGE
PREP 35 minutes
TOTAL 35 minutes
2 SERVINGS Aromatic caraway seeds lend a delicate nutty flavor to the chicken and balance nicely with a side of tart, sweet shredded cabbage.
CALORIES 402 FAT 21 g FIBER 4 g
I teaspoon caraway seeds
1/2 teaspoon (scant) ground allspice, divided
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cups thinly sliced red cabbage
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2½ tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
Chopped fresh chives (optional)
Sprinkle caraway and ¼ teaspoon allspice
on both sides of chicken breasts. Sprinkle with salt and pepper.
Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp.
Transfer to plate. Add chicken to drippings in skillet; saute until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and ¼ teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.
Welcome!
Welcome to my new Blog!
(If you would like to follow this blog, please do so using the "Follow" link over on the side)
If you cook with Stainless Steel cookware, this blog is for you. I have just received a set of stainless steel cookware in the mail and it is the first set I have ever owned. I also realized there is a massive amount of information out there on "How to... with stainless steel". A lot of it is contradictory, so I decided I would clear the confusion and create my own "How To...". By trial and error.
At first, my idea was simply to document what worked and what didn't and just keep notes around the house. But frankly, I am not that bright and can't remember from one minute to the next where I left anything. Thus the blog: centralized data storage for all my notes. And suggestions from YOU as well.
Here is my new cookware. It is Belgique from Tools of the Trade, a Macy's brand. I got a great price on it. IT WAS FREE! This was a birthday present from my mother, so I better hear no sneering at the quality of my cookware. I am aware that there is higher quality out there. But nobody talks crap about my MOMMA! Besides, while this isn't the highest quality, it sure isn't the lowest quality, either.
So, if you have Stainless Steel cookware and know how to use it well, please feel free to comment. If you would like to learn how to use yours better, stand by and learn from my mistakes. Feel free to ask any questions you would like, and if I have the time, I will even test out answers if I don't have them.
I'm ready to go on a cooking journey with a brand new set of cookware! Are you?
(If you would like to follow this blog, please do so using the "Follow" link over on the side)
If you cook with Stainless Steel cookware, this blog is for you. I have just received a set of stainless steel cookware in the mail and it is the first set I have ever owned. I also realized there is a massive amount of information out there on "How to... with stainless steel". A lot of it is contradictory, so I decided I would clear the confusion and create my own "How To...". By trial and error.
At first, my idea was simply to document what worked and what didn't and just keep notes around the house. But frankly, I am not that bright and can't remember from one minute to the next where I left anything. Thus the blog: centralized data storage for all my notes. And suggestions from YOU as well.
Here is my new cookware. It is Belgique from Tools of the Trade, a Macy's brand. I got a great price on it. IT WAS FREE! This was a birthday present from my mother, so I better hear no sneering at the quality of my cookware. I am aware that there is higher quality out there. But nobody talks crap about my MOMMA! Besides, while this isn't the highest quality, it sure isn't the lowest quality, either.
So, if you have Stainless Steel cookware and know how to use it well, please feel free to comment. If you would like to learn how to use yours better, stand by and learn from my mistakes. Feel free to ask any questions you would like, and if I have the time, I will even test out answers if I don't have them.
I'm ready to go on a cooking journey with a brand new set of cookware! Are you?
Subscribe to:
Posts (Atom)