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Tuesday, March 30, 2010
Kitchcraft Waterless Cookware Demo with Guest Chef Charlie Abbate - Part 5
Guest chef Charlie Abbate shows you how to cook with no water.
Terracotta Clay Bakers Bakeware Care Guide
Many consumers have emailed me on the use and care of terracotta cookware. They have said: "OK, I purchased my clay bakeware, now what?"
Excellent question and I will try and help.
Before using your terracotta cookware for the first time, wash thoroughly with hot water. Do not us soaps.
Each time you use your clay bakeware, immerse both the top and base in cold water for about 15 minutes. Pour off excess water. After adding all the ingredients place your terracotta bakeware in the center of a COLD oven.
DO NOT ADD COLD LIQUIDS once the clay cookware is hot.
DO NOT PLACE your terracotta bakeware over on open flame or hot cooking plate.
Regular recipes can be converted for clay pot cooking by increasing the cooking temperature by 100F and deducting one-half hour of cooking time.
Terrcotta bakeware is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times.
Take care not to shock by clay pot cookware by moving it from one extreme temperature to another.
Use pot holders or oven mitts to move your terrcotta bakeware when hot, and place it on a trivet, mat or folded dishtowel when moving it out of the oven.
Cleaning after use: use hot water only, and a stiff natural bristle or mylon brush, or a nylon scouring pad to clean your clay pot cookware after each use. DO NOT USE SOAPS. A little baking soda will cut any grease. Never use cold water when the terracotta bakeware is hot.
When not in use, keep your clay cookware in a place where the air circulates. Place lid upside down on top of base when storing, to allow air to circulate inside the bottom of the roaster.
Use one clay pot cookware for fish and a separate one for meats, to keep the flavors separate.
In summary:
Hand wash your terracotta bakeware in hot water with some baking soda and a nylon or natural bristle pad or brush.
Do not wash with soaps or detergents.
Always place your clay pot cookware in a COLD oven.
Take care to avoid extreme temperature changes, ie. placing it in a hot oven.
Never pour hot liquids into a cold clay pot cookware, or cold liquids into a hot terracotta bakeware.
Always pre-soak for 15 minutes.
Avoid open flame or hot plate.
Clay pot cooking saves time, reserves nutrients and vitamines, avoids excess fats in cooking.
Terracotta bakeware for healthy natural cooking.
One of the best holiday meals I have tasted recently was baked in a clay pot.
You can find terracotta bakeware and cookware here www.BigBargainMatrix.com
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Monday, March 29, 2010
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Jamie Oliver's TED Prize wish: Teach every adolescent about food
www.ted.com Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food. Jamie Oliver is transforming the way we feed ourselves, and our children. Jamie Oliver has been drawn to the kitchen since he was a child working in his father's pub-restaurant. He showed not only a precocious culinary talent but also a passion for creating (and talking about) fresh, honest, delicious food. In the past decade, the shaggy-haired "Naked Chef" of late-'90s BBC2 has built a worldwide media conglomerate of TV shows, books, cookware and magazines, all based on a formula of simple, unpretentious food that invites everyone to get busy in the kitchen. And as much as his cooking is generous, so is his business model -- his Fifteen Foundation, for instance, trains young chefs from challenged backgrounds to run four of his restaurants. Now, Oliver is using his fame and charm to bring attention to the changes that Brits and Americans need to make in their lifestyles and diet. Campaigns such as Jamie's School Dinner, Ministry of Food and Food Revolution USA combine Olivers culinary tools, cookbooks and television, with serious activism and community organizing -- to create change on both the individual and governmental level. Join Jamie Oliver's Food Revolution www.jamieoliver.comtedtalks is a daily video podcast of the best talks and performances from the TED Conference, where the ...
Sunday, March 28, 2010
Beneficial Things To Know About Cast Iron Cookware
Cast iron cookware has been around for thousands of years, dating back to ancient china. In the middle ages over in Europe cast iron was considered just as valuable as other riches of the era, such as jewelry and gold. Cast iron products manufactured in the United States was one of the first industries that was organized. It is not as popular today because of the advancement of other metals but is still widely used for cookware because of it's conductivity and durability.
Cast iron cookware has been one of the longest lasting types of cookware if not the longest lasting type of cookware out there. There are preseasoned and enameled products out there today. Cast iron cooking products come in wide variety of shapes and sizes, not just for pans and skillets. You can find dutch ovens, roasters, muffin pans, corn bread pans and more. Because of technology, the iron alloys used in todays cast iron has improved it greatly, adding more strength and durability.
Original cast iron pans still need to be preseasoned as they rust easily and food will stick to it. To preseason your pan preheat your oven to 250-300 degrees. Coat the pan with some type of fat such as lard or bacon grease, you can also use "manteca" a type of lard used in mexican cooking. Avoid using a vegetable oil because it will leave a sticky coating on your pan and will not be seasoned properly. Coat your pan with the desired animal fat ( grease )and put into your preheated oven. After about 12-15 minutes remove the pan and discard any excess grease and return to your oven for 2 hours. This ensures that your pan has absorbed the grease into the pours of the metal. It is recommended that this procedure is done a few times to strengthen your seasoning bond.
If you have an old cast iron pan that has been rusted or food is sticking to it don't throw it away, it can be salvaged. Simply heat the pan to a temperature that you can still work with as this will open the pours of the metal and then use a scouring pad and hot soapy water to clean it. Dry your pan thoroughly and then reseason. If it is really rusted bad try using salt when scrubbing your pan, this will help with rust removal.
Always keep your cast iron pans dry when you are not using them. Clean them while they are still hot with hot water, no soap because it will break down the seasoning. Don't use anything abrasive when cleaning such as steel wool because this will scrape off your coating. You will not want to cover your pans with lids as moisture can collect which can start to rust the metal. Try not store food in them either as acids from the food will react with the metal and break down the seasoning and the food will take on a metallic flavor.
Over all cast iron is great for cooking and baking. Because of it's conductivity it is perfect for browning and frying. It is relatively inexpensive but it is heavy. It is the perfect type of cookware for camping because it is so durable and will hold up to campfire cooking. It is great for cajun style blackening and searing. I believe everyone should have at least one cast iron skillet at there disposal.
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What is Waterless Cookware and Why Would I Want It?
Waterless cookware is multi-ply stainless steel cookware that has tight-fitting lids. With a basic set of this cookware, you start on medium heat, and when the lid starts to flutter, you turn down the temperature to low. The more expensive sets will have a valve or even a thermostat, when the valve whistles, you turn down the heat. With the thermostat you just watch the temperature. When cooking with Stainless Steel Cookware, you never cook on high heat, so you save on energy costs; which adds additional value.
Why is it called Waterless Cookware? It is called Waterless Cookware because you use very little or no water when cooking. If your food has a high water content; you use no water, a low water content; a little. Since most vegetables have high water content, you can eliminate adding water. You can eliminate oils and grease, thereby eliminating added cholesterol, so your meals are healthier. By reducing the amount of water you cook in, you retain most of the nutrients and flavor of your food. It is estimated that you will only lose 2% of the nutrients in your food this way. When you cook with Stainless Steel Cookware you sear the foods; searing is actually what releases the food from the cooking surface. When you cook this way your meals are healthier and tastier and cook a lot faster.
When talking about this type of cookware people often ask "What do you mean Waterless Cookware Sets?" These sets use lids that are heavier than your standard lids, the extra wait allows for a better seal. With a tight seal between the lid and your cookware, all of the natural moisture is retained in the cooking chamber. So you can cook with either no additional water or a very small amount, depending on what you are cooking.
What to look for in high quality Waterless Cookware. The first and most important thing to look for is surgical stainless steel or T304. The reason for this is that surgical stainless steel is non-porous. When cooking with aluminum or some other materials, as it gets older it starts to break down, and can leach metal or other products into your food. With the surgical stainless steel, you don't have to worry. So with Waterless Cookware Sets you will get healthier and tastier meals all the time.
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Saturday, March 27, 2010
PART 1-Porcelain Cast Iron and Traditional Black Iron-Reviewed
A brief overlook of the cooking characteristics of Porcelain Enameled Cast Iron and Traditional Black Iron Cookware. A little cooking to help push the subtle differences highlighted in this upload. Hosted by David Carbone for Cooking with Black Iron.
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