Cooking with the Thermo Pot - Vege Bake

The Magic Thermo Pot is an energy efficient cookware which is ideally suited for camping, travelers and recreational vehicle users.

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Basic Cookware Explained

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

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Pickled Pig's Feet

Animals are here for us to use as food. When we butcher an animal, we try to utilize as much of that animal as possible for our food. The meat is processed in different ways, the hides are tanned for gloves, moccasins or clothing. What we do not use for our food becomes fare for the wild creatures that willingly clean up what is left. Nothing goes to waste. We even turn the feet of the pig into a delicacy that is offered in many establishments that serve beverages.

The first thing to do when making pickled pig's feet is to thoroughly clean the feet. To do that, scald them several times, then scrape them clean. I use a wire brush for cleaning. Make sure they are absolutely squeaky clean..Place them in a crock and sprinkle with canning salt. Let the feet stand for at least 8-hours. After that time, rinse them well with clean water.

Next, place the feet in a heavy pot and cover with water. Bring it to a boil and cook until the feet are tender, but not until the meat falls off the bones. In the meantime prepare the jars to put the feet in. They must be clean and free of chips. Be certain they are mason jars as they will go into a pressure cooker.

Next measure 2-quarts vinegar, 1-2 small red peppers, 2-tablespoons freshly grated horseradish, 1-bay leaf, 1-teaspoon each of whole black peppercorns and whole allspice. Bring this mixture to a boil. Pack the pig's feet into jars. Pour the boiling spiced vinegar over the feet leaving 1/2-inch head space at the top of the jar. Place caps and screw bands on the jars tightly. Place the jars in the pressure cooker and process for 30-minutes at 10-pounds of pressure.

Do not remove the jars from the cooker until the pressure has returned to normal. I store these in my pantry if all the jars sealed. Refrigerate after opening. Once the men get a taste of these the jar will be empty in no time.

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