Check Out Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt

Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt Review

Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt Feature

• Enamel Cast Iron
• Interior: Enameled Beige
• Exterior : Enamel Coated Orange
• Capacity: 4 Quarts

Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt Overview

Paylesscookware is energy efficient, versatile and long lasting. Energy efficient enamel cast iron distributes heat evenly, prevent foods from burning or forming lumps, and retains heat longer to keep foods hot for serving. This remarkable cookware is safe for stovetop, oven and dishwasher-you can even use it to store food in the refrigerator. Tight-fitting lids. Payless Cookware Porcelain Enamel Cast Iron Cookware is hand-cast from molten iron in individual sand molds. The raw iron pieces is hand prepared before several layers of enamel are applied and baked in very high temperature ovens. As a result of the traditional hand casting and finishing process, you may notice small irregularities which will not affect the quality and cooking performance. · No seasoning required · Safe on all cook tops and in the oven to 475 degrees · Hand washing is recommended to preserve the cookware's original appearancePlease check www.paylesscookware.com for different colors available.

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How to Cook Bok Choy

Bok Choy is a leaf vegetable from the cabbage family. Chinese cooks long been known, and for those who love Chinese food, we have seen in a variety of other types of dishes. In fact, in any recipe where you would normally use charcoal, you can probably Bok Choy.

Today, Bok Choy is in most supermarkets are found all year. You might find as "Choi bak" or even "paak Choi" who "wrote Bok Choy" seemsis the preferred form in North America. Less frequently, it will be under a different name entirely go, Chinese mustard cabbage, for example.

Like all other green leafy vegetables, you should look for plants that have no place free of brown spots, and this firm stems. The stems themselves are white, dark green leaves.

Bok Choy is wonderfully nutritious. And 'low in calories - about a dozen in the usual service. It is also full of vitamins A and C.In fact, you can get almost all of the recommended daily dose of the latter in a portion of Bok Choy, and about one third of the RDA of the first.

Bok Choy is to prepare a simple system. Give it a good first jet of water, and you can nibble on before for a healthy snack, or chop and add to a salad.

Need a quick side dish for a main meal? French-cut the stems into small pieces and put them into the leaves in a saucepan. Add a bit 'of water, cover the bowl andzap in the microwave for 2 minutes. Just take the leaves from the stems of the bowl and zap for 3 minutes. Season, both the leaves and stems with butter, salt and pepper and serve all together.

The most common way to cook bok choy for cooking, mix in a wok or regular frying pan. Tear or cut the leaves and stems and in the pan, add three tablespoons of water, heating and departure (use a medium) as you move. Add some 'of cooking oil in which you are curiousfresh garlic. Remove the leaves on two-minute mark and continue to fry the stalks for another three minutes.

After cooking but before serving, drizzle a bit 'of soy sauce or sesame oil on the Bok Choy.

You can also Chinese cabbage Stir Fry in a robust, which may contain shrimp or chicken with bean sprouts, peas and other ingredients like Chinese restaurant.

My main inspiration for bok choy? Experiment! In fact, it is difficult towrong with this versatile vegetable in the kitchen.

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