Saladmaster Machine, Saladmaster Food Processor

The latest in cooking technology combined with the latest in cooking methods, Saladmaster saves you time and money over time, while protecting the nutrients in your food. It all began with the Saladmaster machine as a time saving device to inspire people to eat healthier, and expanded into the highest quality cookware on the planet. saladmaster2.0video.info

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How to Prepare Lobster

There are a few methods of killing a lobster. One is to pierce its head, at the well-defined cross mark, with a strong sharp knife. This goes straight into the brain, and kills it instantly. The other method is given below.

- Tie the claws together with string or with a rubber band. If the lobster is alive you may prefer to place it in the freezer for 5-10 minutes prior to cooking, where it will quietly fall asleep.

- Place the lobster, dead or alive, in a large pan of salted with flavoring vegetables, if liked, and slowly bring to the boil. Cover with a lid and simmer for 15-20 minutes until the dark shell turns bright red.

- Leave the lobster to cool in the cooking liquid.

- Twist off the claws and remove the legs. Using shellfish crackers, or a hammer, crack the claws and pull out the meat.

- Cut away the thin under shell of the tail section using sharp scissors, and carefully pull out the flesh.

- Place the lobster tail on a board and cut in half along its length with a sharp knife. Remove the thin grey vein of intestine running along its length.

- Scrape out the red coral (if present) and reserve.

- If liked, add the liver to the flesh. This is the green-grey flesh near the head, and is delicious.

- Carefully lift out the bony part of the head and break it into pieces. Using a lobster pick or skewer, pick out the flesh and any remaining liver and roe.

- Pull away the grey spongy gills and stomach sac from the top of the head and discard.

- Wash the shell and dry well. This method of preparation means that both the head and tail sections of the lobster may be used to hold and serve the meat.

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The Exciting Benefits of Copper Cookware

Chefs around the world prefer copper because it's durable and it has excellent characteristics. Copper cookware is one of the best heat conductors for all of your cooking. Heat is conducted evenly to the copper pan, allowing the preparation of a dish with less energy regardless of stove top type.

Generally copper cookware is slightly more expensive than other cookwares, but it's well worth it. A good set of copper cookware will last a lifetime and can last several generations. Perhaps this is why copper is so appealing to families and professional chefs alike. It's a timeless material that will outlast most anything you could add to your kitchen.

Maintaining your copper cookware today is actually quite simple. With contemporary copper pastes it is a snap to clean and obviate most scratches. It's one of those materials that can always look fabulous. As you can see, there are a number of advantages to utilizing copper cookware. Perhaps, this is why copper pans are often considered a cook's prized possession.

Other cookware doesn't even compare to copper cookware. After all, copper is, in our opinion, the best. If you find that hard to believe, try cooking the same dish in an assortment of pans. You will find that a copper pan will cook your dish more evenly with better control. In addition, your efforts will provide the opportunity for you to savor all the splendid flavors.

There are some myths about the safety of copper cookware. Let's dispel these myths: lined copperware completely safe whether stainless steel lined or tinned.

Unlined copper pans are also safe for use in the preparation of certain dishes. For example egg white bowls, Zabaglione pans and sugar pans are the best for the working with egg based and sugars for sugar works. Your egg whites will peak faster and higher. Zabaglione whether to be served hot or cold will taste all the better and sugars will remain at a workable temperature far longer.

Pans that have a solid red copper body can be very exciting additions to your kitchen. When they're not in use, they can be easily be displayed to be a part of your décor. A full hanging pot rack looks stunning over an island. Don't have an island in your kitchen? A wall mounted rack be just as nice to show off your copper utensils.

There truly isn't much that compares to copper cookware as a value. It is an exciting cookware that offers thrilling benefits to all of it's users. The combination of style and functionality is hard to beat. Copper cookware is an easy solution to augmenting luxurious kitchens as well as professional cooking. If you've ever wanted to upgrade your cookware, now is the time to consider the best, copper cookware by Bourgeat and Mauviel.

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Emerilware 12-piece Stainless Steel with Copper Cookware...

For More Info or to Buy Now: www.hsn.com Outfit your kitchen with the versatile pieces in this Emerilware 12-piece Stainless Steel with Copper Cookware Set. You can prepare a broad array of scrumptious meals with these ingeniously... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #515683

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Poisonous Verdigris - Precaution and Tips in Taking Care of Brass and Copper Cookware

Amidst all the types of cookware coming out in the market, copper cookware is still one of the best. It has been tried and tested already for many generations already. Even if newer models are coming out made of aluminum or titanium, many users still prefer copper cookware. Copper cookware is not only considered classic, it is also popular for its beauty and excellent heat qualities. Most of these pots and pans feature copper and brass exteriors as well as stainless steel interiors. The combined materials make the cookware easy to clean and use. You can simply wash and rinse this using warm sudsy water to prevent food from sticking. Then wash with a copper/brass cleaner afterwards. Dry immediately to prevent discolorations and hard water stains.

Even if some copper and brass brands are deemed dishwasher safe, it still has parts that can discolor and tarnish. Handwash them to prevent this problem.

To clean, you can try using a homemade cleaning solution. This is a mixture of salt, flour, ammonia and lemon juice. This can be applied on copper cookware with a soft scrubbing brush. Make sure that you polish for a dry, clean luster.

Avoid using the following materials because they will scrape off the copper and brass material: alcohol, steel wool, bleach, abrasive cleaners, metal implements and oven cleaners. For burnt copper and brass pans and pots, clean them with cold water. It lessens the burnt taste and drastically reduces temperature after being heated in high temperature.

If you see cake-on, burnt-on coatings or films of food, you can boil it and add 1 tsp baking or washing soda. You can also use cream of tartar. Add 1 tsp for every cup of water. You will see the food flood within 20 minutes. After this, you can wash it the usual way.

Another option is to cover the inner burnt bottom with washing or baking soda. Then, add enough water to cover the soda. Soda will dissolve the stickiness of the food, releasing stuck food in even layers. However, sometimes this procedure takes overnight.

Wash cookware immediately after use. Never place most of your pans and pots inside the dishwasher. It is extremely important also not to boil your copper and brass cookware dry. This will melt the tin lining. Use wooden utensils when cooking with brass or copper cookware. Metal utensils can scrape off and scratch the tin lining.

Most copper and brass cookware are tin-lined because these two substances are known to develop verdigris. It is a highly poisonous substance that can contaminate food. Stop using your cookware when you see greenish discoloration already.

It is important to note that any material has a certain degree of harmfulness. Whatever we choose, precautions are always our first guards. Always keep cooking materials clean because these come in first contact with the food we eat. Dry these well after washing to prevent moisture. Wet surfaces are good environments for germs and other bacteria to grow.

When properly cleaned and maintained well, copper and brass still remain as two of the best materials used in cookware.

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Check Out Norpro 11-1/2-Inch by 8-3/4-Inch by 1-3/4-Inch Nonstick Broil and Roast Set for $11.91

Norpro 11-1/2-Inch by 8-3/4-Inch by 1-3/4-Inch Nonstick Broil and Roast Set Review

When I ordered this Broiling Pan I didn't pay attention to the size so I was a little shocked when it came in the mail. As it turns out though this is absoloutly perfect for me as I'm generally only cooking for two so I don't need a full size broiling pan. Yet another good find on Amazon.Com.

Norpro 11-1/2-Inch by 8-3/4-Inch by 1-3/4-Inch Nonstick Broil and Roast Set Feature

• Dishwasher safe
• nonstick coating for easy clean-up

Norpro 11-1/2-Inch by 8-3/4-Inch by 1-3/4-Inch Nonstick Broil and Roast Set Overview

This two-piece nonstick broiler pan with perforated top allows grease to drain off while you cook for healthier results, and both pieces clean up easily. Two-piece nonstick broiler pan set measures 12 inches by 9 inches by 1.5 inches deep. Dishwasher safe.

Available at Amazon Check Price Now!

Related Products

• Chicago Metallic Nonstick Petite Broil & Roast Pan
• Norpro 16-1/2-by-12-Inch Nonstick Broil and Roast Set
• Wilton Recipe Right 11 x 7 Inch Broiler Pan Set
• Granite Ware 2 Piece Roaster/Broiler Set
• Commercial Non-Stick Family Porcelain Broiler and Pan: Small

Customer Reviews

just the rite size - Jerome I. Barsky - manchester nj
this broiler pan is just perfect for a porterhouse steak non stick workes well and cleans up easily we just love it



Not Up to the Challenge - C. Hampton - NYC
I found this pan singed on a high broil setting (and 6-8" from the heat source) and gave off a pungent "enamel" smell as well. Wasn't able to use it again. Back to the drawing board for a broiler pan.






Terrible - Colette Coad - Northern California
Broiled with this once, let it soak after cooling off and the coating scrubbed off with a plastic scrubber. Amazon did a great job of refunding my money.

*** Product Information and Prices Stored: May 27, 2010 13:55:09

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Chocolate Covered Fruit

I think all of us have eaten chocolate covered fruit. It is one of the most wonderful taste combinations, chocolate and strawberries, or chocolate and pineapple.

Making chocolate covered fruit is not only simple but also very elegant looking when preparing desserts for guests.

The simplest way to make chocolate covered fruit is to buy chocolate chips and melt them down. I buy both brown chocolate and white chocolate. I'll buy either chips or bars and then melt them over a very low fire.

All fruit must be dry before dipping. If you wash the fruit, make sure to paper towel off the water, so that when you dip, the fruit is dry.

I line a cookie sheet with waxed paper and after dipping transfer the fruit to the waxed paper. I then chill in the refrigerator.

Mix and match strawberries, pineapple wedges, maraschino cherries, apples and pears. I've also dipped dried food to add to the platter I'm making. If you don't use white chocolate, try using marshmallows, and dipping half of the marshmallow in chocolate, so that you have a lot of white showing on your platter.

I've seen beautiful skewers with mandarin oranges used as spacers. Dip your fruit in chocolate and put the orange slices, un-dipped in the middle of your dipped fruit.

Try dipping strawberries or maraschino cherries and adding them to the top of pudding or ice cream for a very pretty visual look.

Make or buy a pound cake. Cut the pound cake into squares. Dip half of the square in chocolate and mix on the platter with your dipped fruit.

When you use fruits such as strawberries and pineapple you are able to have green on your dessert platter also.

Are you feeling brave? Once you dip the fruit, try sprinkling coconut or chopped nuts over the chocolate. If kids will be eating the fruit, try sprinkling M&M's or Reeses Pieces over the fruit.

It's fun to arrange dessert platters with assorted fruits, some in white chocolate, some in milk chocolate, some with nuts on them, and some with coconut on them. Experiment and enjoy a delicious yet very simple dessert.

Bon Appetite!!

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How to Plan - Design and Build Your Patio Kitchen

Do you live in family where the summer cooking is more about the outdoor grill than it is about the indoor oven or the top burners on the stove? You are not alone as grilling is one of the most popular outdoor past times across America and in numerous other countries. Cooking, dining and entertaining in an open-air setting is a great part of warm weather fun and the hot trend in that fun is to move all of the cooking outside with an outdoor kitchen on your patio or maybe in your cozy, colorful garden area.

An outdoor kitchen is the perfect complement to any house. Not only are you able to cook delicious meals outside but also you will not have to be stuck in the main kitchen, missing all the fun outside. Certainly, there are a variety of grills that have side burners, warmer racks, and rotisseries that allow a great deal of the cooking to be done outside around the grill. A great example is the Weber Genesis E-320 Gas Grill with side burner. Even then however, a great deal of the food prep, cookware, serving bowls, and utensils keep the cook moving from sink to cabinet to the grill to the refrigerator and back to the grill. A well-designed outdoor kitchen allows you, your family, friends and guests to interact in one place and enjoy the patio breeze and sun.

Experts indicate that Americans spent well over $50 billion on exterior home improvements in 2006. With rising prices for gasoline, it is likely that families will be relaxing at home and entertaining more rather than traveling. You will need at least a few thousand dollars before beginning your outdoor kitchen but consider it an investment. Before you rush out to buy materials and appliances, here are some things you should know about outdoor kitchens and their design.

Patio Kitchen Design

There are three basic outdoor kitchen designs, which are an L-shaped island, a basic island, and a U-shaped center. An L-shaped island has space for both cooking and preparation. A basic island features a sink, a grill, and a space for preparation. Basic islands tend to be small so if you are going to be cooking for more than a couple of people, you might want to consider another type. A U-shaped center has a grill in the middle and spaces on either side for preparation and serving. This is a handy design if you want to be able to serve food straight from the grill without leaving it. The island base can be brick, stucco or any attractive non-flammable material. This is the point at which you can decide whether you want a bar height serving area or regular height for chairs.

Outdoor Kitchen Cabinets

Remember that outdoor kitchens will be exposed to sunlight, water, and cold temperatures, so you need to use durable materials for the counter tops and cabinets. Marble, granite, brick and various man made materials are good to use. Wood rots easily, especially if left untreated. It is also highly flammable. Outdoor kitchens are supposed to last for many years, so you should invest in the best quality cabinets and counter tops you can afford.

Patio Kitchen Appliances

The centerpiece of all outdoor kitchens is the grill. You can choose a gas grill, a charcoal grill or even both if you are going all out with your design. A critical decision is whether you want a movable or built-in grill. In either case your will want a natural gas hook up built into your patio kitchen. Movable provides the greatest flexible and if it should need repairs or warranty work done, it will much easier than taking out the Mega Super duper 10 Burner 400,000 BTU built-in. The Weber Genesis E-320 Model noted about is a sound, solid choice for a patio kitchen. You will need a waterproof cover for your grill, if it will be exposed to the elements.

Lighting and Shade for Your Outdoor Kitchen

One of the things that greatly enhances the potential of your outdoor living and entertainment area on your patio, is lighting in evening and shade from the sun during the day. A super addition to your patio sanctuary is the patio umbrella to provide protection from the sun's harmful rays and cooling shade. Another enhancement is some soft lighting to allow this wonderful space to be part of your home after dark.

One incredible patio umbrella takes care of your needs in both of these areas. The Galtech 9ft Aluminum Patio Umbrella with Lights has a built-in LED lighting system in the umbrella ribs that provides a soft glow of lighting for the dining or wet bar area of your patio after dark. It is bright enough to pour drinks, manage appetizers, and see the face of your conversation partner. During the day, the Auto Tilt mechanism and 9 feet of Sunbrella fabric, provide excellent protection from heat and the sun's rays.

How to Build an Outdoor Kitchen

The first thing to do is plan exactly what you want and need and see how that compares to the budget you are working within. Consider what type of cooking you will do, how many people you will be feeding and whether the food will be eaten outside or brought inside to be served. Ask yourself the question about whether you want the outdoor kitchen to be a fixture or movable arrangement.

When you have a firm idea of what is required, you can either build your own outdoor kitchen or hire a contractor to help. Outdoor kitchens should be near the house so you can bring food in and out but not in an area where smoke will blow into the house or into the faces of your guests. Other safety precautions include making sure the grill is a comfortable thirty-six inches high and not using any flammable materials in your outdoor kitchen construction.

Once you have your plans or blueprints and have arranged for the materials, it is time to build your outdoor kitchen. When it done you will have your perfect place to relax with your family, entertain your friends and enjoy creating delicious meals for many years to come.

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Best Stainless Steel Skillets - What is the Best Skillet For Your Kitchen?

What to consider when looking for the best stainless steel skillet to use in your kitchen? Many manufacturers offer different size skillets and some have a nonstick coating and others are not coated. Depending on the type of dish you are trying to prepare will determine whether you should use a nonstick or uncoated stainless steel cooking surface.

The traditional uncoated surfaces are great for preparing meals that you would start on the cook top and finish off in the oven. The best stainless steel skillet for this type of cooking process is one that has a handle that is capable of withstanding the oven temperatures also.

The other benefit of using this type of stainless steel cookware is that it produces what is called a fond. These are those brown sticky bits that you find clinging to the bottom of the pan that you can make a flavored sauce from by deglazing the pan at the end. This is something you don't get when using a nonstick pan.

Other things to consider when looking for the right stainless steel cookware for your kitchen are the size of the skillet and the weight. I think the preferred minimum size of a skillet should be at least 12 inches. It should be large enough that if you are preparing chicken or meat that the pieces fit in the pan without touching each other.

Having a good quality stainless steel cookware should be a least at medium weight like around 3 pounds or more. This type of cookware will distribute the heat evenly, easier to control the cooking process and will brown and sear meats beautifully. Lightweight cookware can heat up too quickly and can be more difficult to control the cooking process.

So if you prefer this style of cooking it will pay to have a good quality stainless steel cookware in your kitchen.

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What's Cookin' at AMC: Chef Billy Strynkowski

Cooking Light Executive Chef Billy Strynkowski dished last week about what he's preparing for the October 29 AMC Monday night dinner, where he's slated to share the limelight with other celebrity chefs Rocco DiSpirito and Lucinda Scala Quinn of Martha Stewart Living.

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The Hills Have Eyes

The hills have... cookware?

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Check Out Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid for $92.90

Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid Review

I love this pan, but I have to agree with the other reviewers comment on the glass lid. Food can get into the crack in between the glass and the metal at the edge of the lid. I use a nylon bristle brush after leaving my lid in hot soapy water dith a drop of clorox to get it clean, but I can see how some people would not want the trouble. Luckily, I rarely use the lid in such a way as to get it very messy anyway. The Unison series and the Commercial series from the same company does not have this problem.
Back to the pan, the non-stick surface is very hard, and I have had mine 5 years now and it still looks great. The metal conducts the heat evenly, and the handle does not get hot, depending on how you use it. It is not dishwasher safe and requires hand washing, but it is very easy to wash these pans.

Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid Feature

• 1-1/2-quart saucepan with glass lid combines two technologies for unparalleled nonstick cooking
• Four interlocking nonstick layers on interior; advanced release polymer to prevent staining on exterior
• Glass lids oven-safe to 450 degrees F; stainless-steel ergonomic handles stay cool
• For gas, electric, ceramic stovetops; safe for use with nylon, plastic, and wood utensils
• Hand-washing recommended; oven-safe to 500 degrees F; lifetime warranty; made in USA

Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid Overview

Enrich any meal with a succulent sauce. Calphalon's revolutionary anodization process creates an exceptionally durable cooking surface that's a snap to clean ? inside and out! Lifetime warranty.

Available at Amazon Check Price Now!

Related Products

• Calphalon One Nonstick 2-1/2-Quart Saucepan with Glass Lid
• Calphalon One Nonstick 10-Piece Cookware Set
• Calphalon One Nonstick 5-Quart Saucier with Steamer Insert
• Calphalon One Nonstick 8-Inch Fry Pan
• Calphalon One Nonstick 7-Quart Chef's Casserole with Glass Lid

Customer Reviews

terrible lid design - M. Cameron - Rye, NY USA
The trouble with this pot is that food eventually works its way between the glass lid and the lid's metal rim. Because of the lid's design, there's no way to remove this food, so it sits there, no doubt forming an excellent growth medium for bacteria. I ended up throwing the pot and lid out.



Perfect compliment - Michele D. Brielmaier - Mankato MN
A perfect compliment to the set I have and perfect for small cooking needs.




*** Product Information and Prices Stored: May 23, 2010 18:45:16

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Check Out Cuisinart CRHC-22B Half Circle Wall Cookware Rack for $64.95

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Review

I love my half circle wall cookware rack! I measured my space and explored many options for cookware racks and this one suited my needs the best. I have it hanging above my kitchen window so it doesn't interfere with traffic in the kitchen. It is heavy, sturdy and supports all my cookware beautifully! Sam, Minnesota

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Feature

• Hanging, half-circle cookware wall rack
• Stainless steel; brushed finish for luster
• 6, angled stainless-steel hanging hooks come with rack
• Cuisinart includes all necessary hardware for mounting
• Rack measures 25.9 by 12.9 by 5.9 inches; weighs 4 pounds

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Overview

Cuisinart CRHC-22B Half Circle Wall Cookware Rack

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Specifications

Keep pots and pans out of curious toddlers’ reach by hanging them from this half-circle, wall cookware rack from Cuisinart. While many racks hang over cutting islands in a kitchen’s center--blocking the sightlines and bumping the heads of taller individuals--the half-circle model fits neatly against a wall to preserve open space while providing quick and easy access to cookware.

Made of stainless steel with a brushed finish for luster, this handy rack provides reliable support for years of use. Six included stainless-steel hooks are angled to securely hold pot and pan handles. The rack is accompanied by all the necessary hardware for assembly. As shipped, this item measures 25.9 by 12.9 by 5.9 inches and weighs 4 pounds. --Jessica Reuling

Available at Amazon Check Price Now!

Related Products

• Cuisinart Universal Pot Rack Hooks, Set of 6
• Oxo SteeL Kitchen Tool and Utensil Rack
• Cuisinart Chef's Classic Stainless Steel 5-1/2-Quart Multi-Purpose Pot with Glass Cover

Customer Reviews

Can't hang this rack - Sarah Snyder - Owensboro, KY USA
There are three points at which this is supposed to attach to the wall. The instructions say all three need to go into studs, but the points are only about 6 inches apart. It specifically says to not use any other type of fastener, that it must go into a stud but then says to ask your hardware store if you need special hardware. It is ridiculous and unusable.






Cookware Rack - Barry R. Dunn -
This rack is the right size for the wall space I had available. It looks great with the stainless steel finish that matches my cookware. I am very pleased with the quality and strength of this product.




*** Product Information and Prices Stored: May 23, 2010 06:50:08

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Great Roast Potatoes

Why Can't My Roast Potatoes Be Like That?

Contrary to my "friends" beliefs, I don't think I am that much different to most people. I think every one wants to impress their partners, friends, girlfriends/ boyfriends with their skills whether it is in the kitchen or the garage, on the playing field or wherever! It's a real "bummer" when you just don't get it quite right. There is nothing worse than soggy, undercooked or greasy Roast Potatoes. Except maybe a greasy soggy undercooked potato!

I have tried time and time again to get my potatoes to come out just right. Sometimes I think it's the timing, sometimes the temperature setting of the stove and other times I'm convinced it is the stove having a joke!

Society has changed a lot over the years and gone are the days when the little girl could spend time in the kitchen with Mum learning the skills in the kitchen that were handed down from Mum's Mum (and the boy in the shed learning why the car went VROOM before daddy tinkered with it). Life has become frantic, trying to support a lifestyle and give our children the things that we did not have. Most Mums now work, taking them away from children and the home. In some cases it is now Dad at home with the children.

This is where the wonder of the World Wide Web is such a marvelous thing. You want information- You got it!

I have been looking for some Fail Safe methods to get PERFECT Roast Potatoes, FIRST time, EVERY time. Some methods I have found are quick and simple; others are more involved and time consuming. Then I thought "Why keep them to myself, why not share my findings with any one who wants to read my ramblings!

So these are the top recipes I found ranging from quick and simple to more complex, but all with great results- even from a novice like ME!

I have found the best Potato varieties to roast are Maris Piper, King Edward, Desiree.

The first and most simple

Using Desiree Potatoes of similar size (medium) to ensure consistency of finished product and speed of cooking.

Potatoes
Olive Oil
ButterMelt equal parts of olive oil and butter in a small bowl.

Brush thoroughly over potatoes.

Bake @ 200 deg. C (392 F) for 50 mins.

A hint for those of you in a rush or that hate trying to clean oily brushes- put oil and butter mix in a freezer bag, (put potatoes in) tie end of bag in a knot leaving a fair amount of air in the bag and shake! (this is also a great method for dressing salads and coleslaw!)

The second and more complex:

1.8 kg (4.1b) potatoes
120 gm 4.23 oz) vegetable shortening
Sea salt (quantity will vary to taste)Method

Pre heat oven to 200 deg C (392 F); peel and cut potatoes into evenly sized pieces.

Place potato pieces into a large saucepan and cover with cold salted water. Bring to the boil. As soon as the water boils, drain. We are not cooking the potatoes yet, just heating them through to speed up cooking process. Return potatoes to hot saucepan to dry them out. They must be dry to stop them sticking to the baking tray.

Heat up a large baking tray in the oven for a few minutes and add the vegetable fat to the potatoes to melt. Toss the potato pieces in the fat to coat all sides and spread them on the baking tray- don't over crowd

Bake for 45 minutes. Turn and baste potatoes a few times while cooking

Serve immediately seasoned with sea salt. Do not cover to keep hot as the steam will make potatoes soggy, keep in oven until ready.

Third and most complex:

Keep all potatoes same size as much as possible. This will ensure consistency throughout.

Keep the size down (medium best) to shorten cooking process.

1 kg (2.2 lb) potatoes
Half teaspoon salt
62 ml (¼ cup) oilMethod

Pre heat oven to 220 C (428 F)- 190 C (374 F) for fan forced.

For non fan forced set rack to center of stove.

Peel potatoes and cut into even sized pieces.

Place potatoes in a large saucepan and cover with cold water.

Add ¼ teaspoon of salt to water and cover with steam vent open. Place on high heat.

Once boiling, reduce heat to medium and continue to boil for 10 mins. Or until partially cooked- test with a sharp knife for resistance when you pierce the potato.

Thoroughly drain potatoes and set aside to cool for approximately 10 mins. ( cool enough to handle)

Place potato pieces on chopping board and use a fork to scrape all sides of pieces, leaving shallow grooves.

Use a large enough baking tray for a single layer of uncrowded pieces.

Add oil to tray and place in oven for around 5 mins. or until oil is hot.

Remove tray and place potatoes on the tray, turning to thoroughly coat pieces.

Season with remaining salt.

Return tray to oven and bake for 30 mins. then turn pieces.

Again return tray to oven and bake another 25 mins. or until crisp on the outside and soft in the middle- test with a sharp knife or skewer.

The size of the potato pieces will dictate the cooking time and potentially your oven as well, so you should test pieces.

Place potato pieces on paper towel to remove excess oil and serve immediately.

Now that you have the perfect roast potatoes, you may want to investigate some meat suggestions. Have a look at this great website for tips on roast www.greatroasts.com.

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Cookware Buying Guide

Cookware Sets

Great cookware is one of the best investment you will make. There are so many choices and picking the right product can be difficult.

First you should determine what kid of cooking do you do, and how many people do you cook for? Your choice of cookware should be built on choosing basic pieces first and then adding specialty pans as needed.

First think you should look at in purchasing cookware is the type of material they are made from. You need to look at construction of the cookware set. An essential quality you should look for in all cookware is weight. A heavy pot or pan will sit securely on the burner. Just make sure it is easy for you to lift.

Types of Cookware Material

Aluminum: Aluminum is the most popular material in cookware. It is an excellent heat conductor and spreads heat evenly through the pan. Aluminum can be anodized to harden the surface. Hard-anodized cookware is harder than steel and is extremely durable. Plus, it is dishwasher safe. This type of cookware is also very inexpensive compared to other materials. The drawback of it is if the aluminum is untreated, it is prone to staining and reacting with foods. For this reason, we highly recommend aluminum with a non-stick interior, because it is much less likely to discolor or react with foods.

Carbon steel: Caron steel is used in very expensive cookware as well as some of the least expensive cookware. It is maintained like cast iron, but it is much lighter in weight. It works well for cooking that requires quick heat changes because it maintains its temperature well. The most common pans made out of this material are Woks and Stir-Fry Pans.

Cast iron: Cast iron is very thick and heavy duty. Even though it takes a bit longer to heat up, it retains and distributes heat evenly. If you are browning, braising, stewing, slow cooking and baking, this would be the best choice for you. Cast iron comes in bare iron or with enamel coating.

Bare iron needs to be seasoned before use. The seasoning process will give your pots and pans a nonstick surface that lasts forever. Once seasoned avoid soaking and washing with soap. The best way to clean cast iron is to wipe them with a clean cloth.

Enamel-coated cast iron provides all the benefits of cast iron. The advantage of this type of cast ion is it requires less maintenance and cleaning. However, some foods do not cook well in cast iron. Acidic foods will react with it and will strip off the seasoning. In that case you just have to reason your pan again.

Ceramic: Ceramic cookware is a great insulator, so it does not react quickly to heat. It can usually be found in the form of casserole dish or other shapes that are great for cooking slowly at a constant temperature. It is lighter than cast iron, but also more fragile. There are three categories: porcelain, stoneware and earthenware.

Porcelain is the strongest of all three and it is fired to become very hard and durable. It can usually be used on the stove, in the oven and in the microwave.

Earthenware is less strong and prone to chipping and scratching. This type is usually used as a serveware.

Clad: Using two types of cookware materials together to get all the benefits of both materials develops clad cookware. Most of the time, stainless steel is clad with aluminum. Aluminum gives you the thickness and excellent heat conductivity and stainless steel prevents it from corrosion and it is easy to maintain. This type of cookware will last you a lifetime. Only downsize of this type of cookware is that it is generally heavy and very expensive.

Copper: Copper is the best conductor of heat. It is the best if you are cooking on top of the stove, where you have to control the temperature. Copper, however, can react with foods and can be toxic. Therefore, copper pots and pans are usually lined with another material, which is usually stainless steel. The biggest disadvantage of using copper is maintenance. Copper can discolor, so once in a while you need to polish it to remove discoloration. Also, copper tends to dent and scratch easily.

Stainless Steel: Stainless steel is a very good all around general-purpose cookware. It is light weight, durable and easy to clean. It is, however, poor conductor of heat so usually many stainless steel pieces are made with a copper or aluminum disc on the bottom to help distribute heat more evenly. Because of its smooth surface, stainless steel is easy to clean and it is dishwasher safe. It you notice some kind of discoloration, you can use a stainless steel cleanser that restores the natural luster. Metal utensils can be used on stainless steel or aluminum surface.

Nonstick: Nonstick cookware has a coating inside the pan that makes it difficult for food to stick to it. This makes it easy to cook healthy, non-fact foods. Because food does not stick, it is very easy to clean. It can be found in combination with many metals that produce cookware. The disadvantage of this type of cookware is that it can be easily scratched. Stainless steel or other utensils can scratch the pan so it is highly recommended to use bylon silicone utensils.

Now that you know everything about cookware, it is time to go shopping.

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Fissler in the German News Media

German TV News Clip from Deutsche Welle that features the Fissler manufacturing facility, and an interview with Fissler Managing Director Georg Thaller. Fissler cookware, such as the Original Pro Collection, Intensa, and the Ultimate Frying System, are made in Germany to the highest standards of quality.

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Great Price Fagor 670040270 for $59.99

Fagor Induction-Ready Cast Aluminum 10.5 Inch Square Griddle Review

I was not about to buy all new cookware when I got my Electrolux induction cooktop. My pans worked fine, but I did need a griddle. I took a chance on the Fagor and I could not be more pleased. It does heat evenly and really does a good job on everything from pancakes to fish fillets. What do you know... something that actually does what it said it would...

Fagor Induction-Ready Cast Aluminum 10.5 Inch Square Griddle Feature

• Perfect piece for low-fat cooking: the non-stick coating prevents burning and sticking, allowing dishes to be prepared with little or no oil, increasing the health-factor of any meal. The spout allows you to safely and easily remove extra grease.
• High quality cast aluminum quickly and evenly distributes heat preventing hot spots. Guaranteed to never warp thanks to its single piece casting process and extra thick base. Perfect for use on all stovetops: gas, electric, radiant and induction.
• Easy to clean due to the double inner layer of Skandia by Akzo Nobel nonstick coating. This high-grade nonstick coating is scratch resistant and ensures durability: no peeling, blistering or cracking.
• Heat resistant, nonslip colorful grip handles enhance the stylish design of the line; and they¿re removable for easy storage! The versatile design of the cast aluminum line allows dishes to go straight from the cooktop to the table.
• Weighing 2.7lb, this griddle has a cooking surface of 10 ½¿ x 10 ½¿; length with handle is 18 ¾¿. Cast aluminum is oven and dishwasher safe.

Fagor Induction-Ready Cast Aluminum 10.5 Inch Square Griddle Overview

Fagor’s New Cast Aluminum cookware is induction ready, allowing for a high level of efficiency and savings when used on an induction cooktop. Cast aluminum’s superior heat conductivity provides uniform heating and cooking on any type of cooktop, preserving the nutritious qualities and flavors of the prepared food while reducing energy consumption. Use this griddle to make the ultimate fluffy pancakes, French toast and paninis. The amazing heat distribution will brown them to perfection; your family will be delighted! This cookware is guaranteed to never warp thanks to its single piece casting process and extra thick base. The double layer high-grade nonstick coating is scratch resistant and ensures durability: no peeling, blistering or cracking, and long lasting luster. The simple yet modern design offers versatility and convenience in any kitchen; use it as a vessel to cook or even as a stylish serving dish! Excellent handle design: non-slip colorful grip handles, removable for easy storage even in the smallest of kitchens.

Available at Amazon Check Price Now!

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• Fagor Portable Induction Cooktop
• Chicago Metallic Professional Nonstick Perforated Baguette Pan

Customer Reviews

Fagor Induction Griddle - Paula Schnarr -
I ordered this griddle after I had purchased an induction cooktop and find it is perfect. Nice heavy bottom and the handle easily removes for storage.



Pan was warped! - Charles Lane - Atlanta, GA USA
The bottom on this pan was slightly concave. That might not make a lot of difference on a gas stove, but it didn't work well at all on our GE induction cooktop. I've only had this one and it could be an anomaly, but they should make sure the bottom is perfectly flat!



Great product - N. Moore - Houston, Texas
Pan is well made and works very well on our new induction cooktop. It heats evenly and the pour-dege is a nice touch.

*** Product Information and Prices Stored: May 21, 2010 06:50:13

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Cooking Tips and Techniques

I have prepared again another cooking technique for you to do at home. Have your Rachael Ray cookware set prepared as we are about to begin the fun of cooking. Now, am going to show you the secrets on how to prepare very delectable brioche dough that your family will surely go craving for.

- Ingredients of Brioche Dough:
- One half cup warm 125ml
- 2tsp sugar 10ml
- 2pkg dry yeast 2pkg
- 1 cup sifted all-purpose flour 250ml
- 3 cups sifted all-purpose flour 750ml
- 1tsp salt 5ml
- 2tsp sugar 10ml
- 6 eggs 6
- one half pound cold butter 225 g

You measure water into small bowl, and then add 2 tablespoon (10 ml) sugar and stir well to dissolve it. Next, evenly sprinkle yeast over water and let it stand for 10 minutes. Stir it well. Then stir it in 1 cup (25 ml) flour. Beat it hard with a wooden spoon then turn it out on floured board and knead it until it becomes smooth and elastic. Next to that, you shape it into a ball and cut a deep cross in its top with a sharp knife or kitchen shears. Then, you drop the ball of dough into a bowl of warm water and let it stand until it rises to the surface and opens up like a flower.

Finally, you combine the 3 cups (750 ml) of flour, salt, and 2 tablespoon (10 ml) sugar in a large bowl. Then, make a well in the centre of the mixture and then add the eggs. Mix it with a spoon and then with your hands. You beat the dough against side of the bowl by picking it up and slapping it down into the bowl and kneading it until the dough becomes smooth and elastic.

On top of it, you carefully wash the butter under cold running water, at the same time kneading it with hands until it becomes very pliable. And then, you hold it in one hand and hit it hard with other hand until all water is beaten out. You add to second dough and work it in with hands.

Above it all, you lift the ball of risen dough out of water and hold in your hands until water drains off. Then, you add the mixture in a large bowl and beat it using your bare hands until the dough will be perfectly soft. Put the combined dough in a greased bowl, sprinkle it lightly with flour, and cover it with damp towel and then let it rise in a warm place until its size doubles up. Do this for about an hour. Lastly, cover it with transparent wrap and chill it overnight. Then, punch it down and roll it to wrap meat as directed.

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Check Out Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 12 Qt.

Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 12 Qt. Review

Cajun Cookware Seasoned Cast Iron Camp Pot Without Legs 12 Qt. Overview

Heavy-duty cast iron cookware provides even heat while cooking. This pot features a flat lid and inside dimensions of 14 inches wide x 5 inches deep. Preseasoned finish. Pre-Seasoned to perfection and ready for use. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake

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Customer Reviews

*** Product Information and Prices Stored: May 20, 2010 11:10:09

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Check Out Farberware Classic 1 Quart Covered Straining Saucepan for $14.50

Farberware Classic 1 Quart Covered Straining Saucepan Review

perfect size for what I need. Recommend the pan. Perfect size for every day and especially single person. I bought the 3 piece steamer, the classic 15 pc set all because I AM GOING BACK TO WHAT I USE TO USE 30 YEARS AGO AND IT IS STILL THE BEST. HANDLES STAY COOL, NO POT HOLDERS NEEDED AND YOU DO'T HAVE TO TO USE A POT HOLDER TO TAKE THE COVER OFF. This is a big diffrence between what they are selling on qvc and hsn and all those expensive 0 sts in Macy's and the like. Safer for kids cooking and YOU DON'T NEED TO PUT THE PANS IN THE OVEN, THAT'S WHY WE HAVE PYREX AND CORNING WARE.

Farberware Classic 1 Quart Covered Straining Saucepan Feature

• "Full Cap" Base Advantage - Now a stainless steel protector surrounds a thicker aluminum core for easy maintenance and better heat distribution. Since the entire surface is stainless steel, cleanup is easier. Enjoy a lifetime of beauty.
• Unique straining lids and classically styled phenolic handles are oven safe up to 350°F / 180°C.
• Durable stainless steel construction - dishwasher safe
• Thicker, rolled pan rims for extra durability, enhanced drip-free pouring and easy handling.
• Lifetime Limited Warranty

Farberware Classic 1 Quart Covered Straining Saucepan Overview

A clever design for straining, pouring or covered cooking. The lid has a deep rim with optional straining holes. To strain, line the holes up with the pan's pour spouts and strain with ease. For covered cooking, rotate the lid to close the holes and moisture will stay inside the pan. To pour, remove the lid and use the pour spouts that are built into the pan body.

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• Farberware Classic Stack 'N Steam 3-Quart Saucepot and Steamer

Customer Reviews

Great little saucepan. - Kristin Cesarek -
This is a great little saucepan. It is good for making small amounts of pasta. It is easy to strain out all the water. I am very happy with it.



Handy little pan - Rose Alee - Midwest USA
I was hoping this pan would be a bit heavier, but I've used it so often that now I actually like it's light weight. The strainer in the lid is helpful, and the pan is the perfect size for a can of veggies. It's becoming one of my most used pans. I would recommend this pan.



A great little pot at a great price! - Mary E. Van Wart - New Jersey
I hate having a kettle taking up space on the stovetop all of the time, so this pot is great because it can do double duty. I use it for boiling water for tea, and the little spout makes it excellent for that - no more splashing boiling water all over! I also love it for cooking frozen vegetables, or small quantities of pasta - the straining holes in the lid eliminate the need for a colander, and therefore another dirty dish! And of course, as always, quality from Farberware.



innovative cookware - Melanie Ann Bianchi - NW Florida USA
Farberware makes good cookware and this is no exception. It's made very well and the little pour spout is a small detail but it makes this pot so much nicer to use. Good quality at a great price.

*** Product Information and Prices Stored: May 19, 2010 23:30:12

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Selecting Glass Bakeware

People often complain that something always goes wrong with the cookies or cakes they bake. One of the main reasons why you are unable to bake delicious cookies or cakes is because of the kind of bakeware you are using. People who love to bake different types of products have to make sure that they invest in the right kind of kitchen bakeware because it can directly have an impact on the shape as well as the taste of your bakes items. Here are some tips that an assist you in making the right investment.

The first thing to consider when selecting baking products is to find out what type of bakeware you require. You will find a variety of styles, types, designs and finishes to choose from. Among various choices available on the market you have to ensure that the one in which you are investing can fulfill your baking needs. Different materials of baking items are available on the market and each comes with a different features. The princess house fantasia glass baking items are perfect for baking brownies while the ceramic types are ideal for casseroles. You should select these items depending on your baking needs.

You should purchase individual pieces of these items because when you purchase in sets it's often difficult to check all pieces for possible cracks and rusting. You can easily access individual baking products of princess house fantasia as well as many other brands.

Price is another important factor to be considered. People usually think that high priced products are also of high quality but sometimes this is not true. Before purchasing you should read the customer reviews and also carefully check the kind of material used in its making. You can also look at the bakeware collection of various brands so that you can make an informed choice.

When selecting these items you should find pieces that are heavy in size. Heavier items ensure that your baked products are evenly baked and are properly cooked with less chances of getting burnt.

By following the above mentioned tips you can surely make a better purchasing decision. People who do not consider the essential factors before investing in any product often complain about the products not being able to satisfy their needs. You have to be careful when you are selecting glass bake ware for your kitchen because these items play an important role in the shape and taste of your bakes items.

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Restoring Cast Iron Cookware

Much has been written lately about the process of seasoning cast iron cookware in order to make it usable in the kitchen, but many people ask "How do I restore that old piece of cookware that been out in the shed for years and looks so ugly?" One of the beauties of cast iron cookware is its ability to rise from the dead and lead a useful functional life.

Older cast iron utensils are particularly tough and restore well. Before starting, inspect the piece carefully for cracks or heavy deep pitting on the surface. If this is found, it is probably not worth your time and effort to restore it unless the utensil is just going to be decorative and hang on the wall or sit on a shelf as a reminder of the past.

The first step is to is to thoroughly clean it with lots of hot soapy water, a nylon scrubber, a stiff brush and some elbow grease to get rid of the crud and soot. When this is done, step back and check the results. If there is a lot of rust, steel wool will work or an electric drill with a wire brush attached will remove the rust.

If at this point there is a lot of crud left on the pot, there are several things you can do. The easiest solution is to build a roaring campfire and place the pan in the fire. It will take some time, but the extreme heat will burn off all the caked on buildup and you will have a new pot ready to be cleaned and re-seasoned.

Another method is to soak the piece in a strong solution of lye dissolved in water. Get a plastic container such as a trash can big enough to completely submerge the pan. Lye is extremely caustic so this is best done outdoors and you will need to wear the proper gloves and goggles. A can of lye in 2 to 3 gallons of water should do the trick. Let it sit up to a couple of weeks, depending how warm the water is.

After the carbon is removed, yes the black coating is carbon. not grease, go back to the rust removal process. When it looks like you have all the rust removed, an overnight soaking with Lime-Away is helpful. Lime-Away is a strong acid so do not leave it in the utensil for an extended period. Now wash the piece with strong detergent, rinse and dry thoroughly and season just as you would with a new piece.

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Emile Henry training part3

Emile Henry, Bakeware, Cookware, France, Ceramic, Flame, Ceradon

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Cooktops and Cookware

Visit us now: www.myluxurykitchenandbath.com

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Chef World Oriental Chicken

Cooking Oriental Chicken in Chef World Cookware

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Preparing and Using Antelope Meat

Antelope is the probably the easiest big game animal to hunt successfully, but it isn't the nicest to eat. Many hunters in Wyoming won't even bother to hunt antelope as a meat animal. Our family does, because they are relatively easy to get, so it is an easier species to use to teach kids to hunt.

Many antelope have a "sagey" or "gamey" taste to them. There are several theories on this:

1 - Some of hunters say that it depends on where the antelope have been feeding. They say that antelope that have been feeding on wheat or corn fields taste better than those who have been feeding on native prairie grasses and sage.

2 - Some people say that you have to get them skinned as soon as you have shot and gutted one. These people say that the "off" flavor that the antelope tend to have is because of the drying process, once the animal is dead. If you get the skin off quickly, then your animal should taste fine. They also say that you can't let any of the hair of the antelope get on the meat, while you are skinning it.

I can't really say that is true, from my personal experience. With both my deer and my antelope, I gut the animal out in the field, as I should, but I haven't skinned my animals until I have gotten them home. (One of the advantages to living out in the middle of nowhere, close to huntable areas.) My first buck, and the doe that I got two years ago had good "sweet" tasting meat. We even made a few small steaks from the doe.

3 - Others say that the animal tastes gamey because it was shot while it was up and active, even running. They say that the adrenaline gets into the meat, and causes it to have the characteristic off flavor. These folks say that you need to shoot your antelope while it is napping or grazing, and hasn't been spooked, or alerted.

Antelope is very lean and has similar nutrient content to deer, or elk. It is most closely related to domestic goats. You can get about 35 to 40 pounds of meat from and adult antelope, or about 25 to 30 pounds of boneless meat.

Most people usually make only sausage and jerky out of antelope meat. Some folks soak their antelope meat in various liquids, including salt water or canned milk Generally, if you are going to marinate it in anything, do so for approximately a half hour.

We have also successfully put antelope "roast" in a crock pot, with some vegetables, and cooked it that way, and it came out just like any other beef roast. To take the sagey flavor out of ground antelope, break it up into a colander, and rinse it under cold water. Then cook it with a little soy sauce or beef boullion.

You can usually tell when you are cutting up your antelope, whether its going to have a gamey taste, or not, by the smell of the meat.

Antelope isn't the best meat, but if you have the philosophy that you only hunt what you eat, or if someone gives you some antelope, at a time when you need it, it can be made palatable.

Written by Kevin R. Wheeler, assistant webmaster for the town of Medicine Bow, Wyoming - http://www.medicinebow.org Kevin is a ten year resident of Medicine Bow.

Kevin can also be found a http://www.reluctantredneck.com

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The Clipse feat. Baby, Lil Wayne, Noreaga - Grindin' (Remix)

www.clipseonline.com http www.myspace.com www.myspace.com Lyric: {Clipse} What's the size of them rims on that car NIGGA? (GRINDIN') Can they see that chain from a far NIGGA? (GRINDIN') Whatcha game be like? (GRINDIN') Whatcha chain be like? (GRINDIN') So whatcha name be like? (GRINDIN') Ma, it don't get more ghetto than this... {Noreaga} See I'm grimmy minded, you've been blinded Lookin for a peep like mine you can't find it (you can't find it) You need the Clipse and NORE, gotta rewind it (*BEEP BEEP*) Nowadays you get on that run and get finded (GRINDIN') You know I got guns, why you actin like my daughters? You know I got sons... (GRINDIN') Naw, we won't speak fam, aimin atcha collar bone Hitcha in ya cheek fam (GRINDIN') {Pusha T} From ghetto to ghetto, to backyard to yard I sell it whip on whip, it's off the hard Stand on that temple nigga, spit that cris nigga Throw that chair, make em recognize this Raw, playa looka here, I'm great in the kitchen like mornin cookware Uncle Jamima, wit my braids wrapped In 3-minute recipes for cookin flap jack Coke price through the roof, SL blew the coupe My niece askin how my rims bigger than a hula-hoop Cuzzo, I make the block holla, take it back to childhood How the scale titer-totter, as I evolve Weight grew heavy, it was kinda like my buddy just fell off the see-saw Bricks in the muffler, mack 11 touch ya Virgina's hustler, I'm here motherfucker... {Clipse} What's the size of them rims on that car NIGGA? (GRINDIN') Can they ...

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GreyBeard 3/10: Chemical-Nuclear-Biological_Backpack

GreyBeard demonstrates how to protect yourself from a "Chemical-Nuclear-Biological" attack using inexpensive items you can buy at the store. Call in to the Jack McLamb program...on hold. Items you would put in your boogeybag or backpack. Prioritize what you need as opposed to what you want. Tips on setting up markers in the woods so you can go in and come out without getting lost.

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Peugeot Pepper Mills/Grinders

Peugeot Pepper Mills as demonstrated by Benjamin Christie for Kitchenware Direct.

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Check Out Farberware® Enhanced Nonstick 13-pc. Cookware Set for $109.99

Farberware® Enhanced Nonstick 13-pc. Cookware Set Review

Farberware® Enhanced Nonstick 13-pc. Cookware Set Feature

• Nonstick interior and exterior
• Riveted, silicone-enhanced handles
• See-through glass lids
• Durable aluminum construction
• Oven safe to 350°F

Farberware® Enhanced Nonstick 13-pc. Cookware Set Overview

Every kitchen needs enhancements. And this Farberware cookware set is the perfect place to start.Durable aluminum construction offers long-lasting use and even heat distribution. Nonstick interior and exterior provide healthier cooking and effortless cleanup. Riveted, silicone-enhanced handles give you a safe, comfortable grip. See-through glass lids allow you to monitor cooking without losing nutrients or moisture. Sleek design complements contemporary and traditional kitchens alike. Details: 13-piece set Set includes: 1-qt. covered saucepan, 1 1/2-qt. covered saucepan, 2-qt. covered saucepan, 5-qt. Dutch oven, 7-in. skillet, 10-in. skillet, nylon solid spoon, nylon slotted spoon, nylon turner Oven safe to 350°F Dishwasher safe Manufacturer's quality assurance Model no. 20927

Available at Amazon Check Price Now!

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*** Product Information and Prices Stored: May 11, 2010 06:45:10

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Check Out Iron Chef Chairman's 7-Piece Cast Iron set for $175.00

Iron Chef Chairman's 7-Piece Cast Iron set Review

Iron Chef Chairman's 7-Piece Cast Iron set Feature

• Super thin and lightweight
• Porcelain enamel exterior
• Quantinium non stick interior
• Superb heat control

Iron Chef Chairman's 7-Piece Cast Iron set Overview

Iron Chef cookware has captured the key benefits of cast iron cookware; even heat distribution, good temperature control, and good heat retention, without the uncomfortable excess weight. Each piece has two coats of high-fired enamel on the outside, one coat of enamel plus Whitford's highly durable, premium Quantanium non stick coating on the interior. To keep the weight down, all attachment hardware is cast aluminum. The generously sized handles are made from burnished bamboo. The 7 piece Chairman's set consists of a 14 Inch wok, cast glass cover, 12 Inch steamer and 4 piece Bamboo tool set.

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*** Product Information and Prices Stored: May 10, 2010 18:00:10

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Link Between Aluminum Cookware and Alzheimer's Disease

A recent study brought dread and concern to millions of people using aluminum cookware. It is theorized that using aluminum cookware can trigger Alzheimer's disease. Take note that we are talking about high contents of aluminum to have a significant effect on the body. As an overview, Alzheimer's disease is a degenerative type of illness, and usually terminal. A person infected with it experiences dementia. He forgets the names of his loved ones and other important memories. It is caused by a lot of interacting factors like drug side effects. But more recently, it is also linked with the intake of high amounts of aluminum. And they point to aluminum cookware as the culprit.

For many years, people already know how aluminum salts can leach from a pan or pot and onto the food being cooked, especially if it is acidic. This is the very reason why aluminum-lined cookware is strictly prohibited in some countries like France, Germany, Great Britain, Belgium, Hungary, Brazil and Switzerland.

Although it is still allowed in the US, many of their aluminum cookware is now lined with non-stick coatings. Aside from this, most aluminum cookware is anodized. This means aluminum components were dipped into a type of hot acid bath, sealing it and changing its molecular structure.

Aluminum foil leaching is proven to be true. The logic behind this is that aluminum foils are produced when aluminum passes between pressurized rollers.

Aluminum is the third most abundant element. It is unavoidable that when we eat, drink or breathe, we constantly take in small quantities of this element. There is nothing to worry about because our bodies are adapted to remove it again. Studies reveal that only as little as .001% of aluminum is present in our digestive tracks. Our kidneys also immediately excrete the aluminum absorbed by our bodies.

The dilemma now lies in our changing world. With industrialization, pollution and all other natural hazards present in the environment, we are becoming more exposed to excessive amounts of aluminum. In fact, Alzheimer's is just one of the many diseases we can get from excessive absorption of aluminum.

Alzheimer's is triggered by many factors, not just aluminum. And if aluminum content is the concern, it is found in greater quantities in water supplies. It is therefore inconclusive to avoid aluminum cookware to prevent Alzheimer's.

However, the direct link between aluminum and Alzheimer's disease is still ongoing several tests to ascertain theories. And for much concern, Alzheimer's is brought about by a lot of other factors. It is a given that aluminum is one of the most popular element used in manufacturing kitchen items. Its lightweight characteristic is perfect for easy manipulation and maneuverability of several kitchen tools and utensils.

The important thing to remember is to always be safe in the cooking methods we practice. Because any material, aluminum or otherwise, can be causes of diseases if we are not careful. There is practically a certain degree of hazard in any kind of material used in kitchenware. Copper can rust and contaminate food also. Other metals like iron are also easily corrosive. So they are actually not any different with aluminum.

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Check Out Cajun Cookware Seasoned Cast Iron Chicken Fryer W/ Basket - 6 Qt.

Cajun Cookware Seasoned Cast Iron Chicken Fryer W/ Basket - 6 Qt. Review

Very heavy, cast iron chicken fryer. The basket is handy and the lid keeps the mess down to a minimum.

Cajun Cookware Seasoned Cast Iron Chicken Fryer W/ Basket - 6 Qt. Overview

Cast iron pot with handle, basket and lid. Interior of pot measures 4 inches deep x 11. 5 inches wide. Total exterior length including handle is 17 inches. Basket is a mesh design with a folding handle for easy storange. Preseasoned finish. Pre-Seasoned to perfection and ready for use. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake

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Cast Iron Cookware

If, during a spring-cleaning spree, you come across an old cast iron griddle that belonged to your mother or grandmother, please don't throw it away. As long as it has no cracks or nicks, you can clean it, and the effort will be worthwhile. Trust us, cast iron is top-grade cookware material because, not only does it heat evenly and consistently, it is cheap and will last a lifetime with proper care. We will look at the care aspect a little later, but first, why use cast iron cookware?

It is the old-fashioned way to cook fat free. A well-seasoned cast iron pan is stick-resistant and requires no additional oil. Food will slide out of it as easily as from a non-stick pan
It goes from stove to oven with equal ease.
It does not warp
It is incredibly easy to clean
Its heat retention qualities allow for precise control of cooking temperatures

Where to Buy

Cast iron cookware is available for sale on the Internet, at cookery stores everywhere, economy stores, flea markets, tag and yard sales, the lot. If a cast iron pan is rusty or grease-coated, you can still buy it. Not only will you enjoy a lifetime of fat-free cooking, you can pass the pan on to your children and grandchildren.

A Myth Busted

Most people will tell you that they do not like cast iron cookware because everything they cook sticks. Well, if food sticks to your pan, it has not been seasoned properly and needs re-seasoning. As we mentioned earlier, it is a natural non-stick surface and if your pan is seasoned correctly food will not stick to the surface at any cost.

Buying Guide

Skillet/ Frying Pan: When buying a cast iron skillet griddle or pan, choose the size most comfortable for you. Most people feel the 10-inch skillet is the easiest to handle.

Griddle: If you possess one of these, you will soon become renowned for your pancakes and crispy French toast. Cast iron griddles work very well on electric or gas ranges, but they are equally handy over a campfire.

Dutch Oven: Cast iron Dutch ovens have been used for hundreds of years. Perhaps no cookware material maintains a good, even temperature better than the heavy metal of this pot, and you can set it on stovetop or oven without a second thought.

Usage

Preheat your skillet before you begin cooking. Water droplets should sizzle and then vaporize from the heated surface. If the water vaporizes immediately, the pan is too hot. If water only bubbles in the pan, it is not hot enough.
DO NOT pour large amounts of cold liquid into your hot skillet. This can cause the cast iron to crack.
Don't forget to use potholders. This type of cookware gets extremely hot when heated.
All new cast iron pots and skillets have a protective coating on them, which you must remove. Most American companies use a special food-safe wax, while imports are coated with shellac. In either case, scrub the cast iron cookware with a scouring pad, using soap and hot tap water.
Never boil water in cast iron cookware because the hot water will remove small bits of oil from the surface, which you can see floating around. This causes the seasoning (explained later) to break down and the cast iron cookware to rust.

Maintenance

The most important part of maintaining this cookware is 'seasoning' or 'curing'. Your food will never stick to the surface and the cast iron will not rust if it is properly seasoned. Besides, it becomes easy to clean as well.
Seasoning means filling the pores in the metal with grease, which is subsequently cooked in. This provides a smooth, nonstick surface on both the inside and outside. The best way to do this is to lightly oil the inside of a pan with neutral cooking oil while the pan is still hot and on the burner. Then, remove from the burner and lightly wipe the excess oil off the pan.
If the cookware is not seasoned properly or part of the seasoning wears off, it should be properly cleaned and re-seasoned.
It is best to clean while it is still hot using warm water and soap, and scraping when necessary. However, do not soak or leave soapy water in the cookware. Rinse thoroughly and dry well with a dishcloth. To make sure the cookware is completely dry, place it on the heated burner of your stove for a minute or two.
Store with the lids off, especially in humid weather, because if covered, moisture can build up and cause the cookware to rust.
In any case, place a few paper towels inside a pan/skillet to make sure that any moisture will be absorbed. Dryness is of paramount importance.
If your food gets a metallic taste, or turns dark, it either means that your pan has not been well seasoned, or you are leaving food in it well after it is cooked. So, do not store food (particularly acidic food) in cast iron cookware, as the acid in the food will break down the seasoning.
If your old or new cookware displays light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and re-season.

Important: If too much oil or shortening is applied to a pan in the seasoning process, it will gum up when the pan is heated. In this case, the grease can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and re-seasoned.

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What Advanced Chronic Fluoride Poisoning Looks Like

*Update, January 12, 2008: After avoiding fluoridated water, cookware and toothpaste my health is much better now, thank God. When I'm exposed to fluoride my symptoms quickly begin again. If you or a loved one have a serious illness, try being fluoride-free for a while and you might feel better. I have learned a lot about why we are being given poisons like fluoride and started a new blog: Red Pill Reich redpillreich.blogspot.com Below is the original intro. Peace, OliviaHadassah They are INTENTIONALLY POISONING the food, water and prescription drugs with NERVE GAS = fluoride. HITLER and the Russian Army were the first ones to put fluoride in tap water because it makes a person unable to resist domination. There is NO BENEFIT to human consumption of fluoride. Even the smallest amount causes brain and nerve damage. Fluoride is commonly used as a pesticide, roach and rat killer, and chemical nerve gas, meaning FLUORIDE KILLS and is used by the government to kill enemies at war. Fluoride is also anesthesia, meaning the government is slowly anesthetizing you through your food and water. The #1 cause of death from surgery, more than any other complication, is anesthesia. As a US nurse who is now fighting for her life due to lifelong fluoride poisoning, I can tell you we have been brainwashed to believe it is safe and beneficial for the prevention of cavities. Fluoride is actually the #1 cause of tooth loss. I recently discovered that the diseases I was diagnosed with, as well ...

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Teflon Non Stick Coatings, PFOA, And Cookware - Facts, Myth & What You Need To Know

Teflon Non Stick Coatings, other leading no stick coating manufacturers too, are all 'feeling the heat'. And unfairly so.

Why?

Because of the misconception that Teflon (a registered trademark of DuPont) is synonymous with "PFOA," a term you've come to hear about in recent years.

Here, we will explain the difference, try to set the record straight. And tell you how to safely enjoy your no stick cookware.

First, what is PFOA? Also known as "C-8," perfluoro-octanoic acid is a surfactant, a critical aid in the polymerization of aqueous-based fluoropolymers. It is also used in the manufacture of many consumer products today.

Is PFOA dangerous? Well, in 2005, under a risk-assessment study by DuPont and Environ International, it was determined that PFOA traces are in the blood of most everyone on the planet. No illness has ever been associated with this compound, including workers in chemical plants exposed to much higher levels.

PFOA is not Teflon, the brand we come to identify as a generic name for DuPont PTFE (polytetrafluoroethylene). Nor is PFOA fluoropolymer. Nor is PFOA a PTFE dispersion.

And PFOA is not in your no stick cookwares. Why?

Because PFOA is released in the manufacture of the no stick coating cookware. Measurement for PFOA, even at the parts per billion level, are undetectable.

Does this make no stick coatings for cookware safe?

Yes, though you should avoid overheating your cookware. While Teflon has remarkable heat stability, prolonged exposure to cooking temperatures above 500 degrees Fahrenheit is not recommended. Not only does it reduce cookware life, over heating can lead to emitting fumes unsuitable for inhaling. Will they harm you? Worst case - and you would have to breathe enough of them - would be temporary flu-like conditions, such as chills, fever or headache. In my many years working with these products, independently, I have never experienced these symptoms referred to as 'polymer-fume fever'.

What temperatures can your no stick cookware reach? Consider these 'safe' examples. Scrambled eggs cooked on medium for a few minutes can produce surface temperatures just over 200 degrees Fahrenheit. For chicken stir fry, cooked on high for over five minutes, temperatures around 300 degrees Fahrenheit.

Bacon, cooked for about five minutes on high, about 450 degrees Fahrenheit.

So, what is 'risky cooking'? Consider empty pans pre-heated, with or without oil, which will exceed 500 degrees Fahrenheit, in just a couple of minutes. Foods like hamburgers, especially steak, risk even higher temperatures.

Follow these precautions and cook safely: Avoid metal spatulas. Wood or plastic cooking utensils are ideal. When storing your cookwares, prevent scratching by separating cooking surfaces with cloth or paper towel. Do not heat your cookware empty. Never use high heat. Be sure your kitchen area is well ventilated. Choose heavier-duty cookware for more heat absorption. And do replace your cookware the first sign of flaking or peeling.

With responsible use, your cookware with Teflon Non Stick Coatings should provide you two or more years of dependable non stick performance.

Now that's smart cooking!

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