I’m thinking about my real world kitchen.
In curating this real world kitchen, I’ve made a vow to myself: I will choose all of my cookware intelligently. I will research every major purchase. I will ask for advice. I will make all of my kitchen investments worthwhile, so that in ten years I can look down at my cast iron pan — or my knife, or my sauté pan, or my Dutch oven — and remember the time I first used it.
I therefore bring you the series First Kitchen, where I will guide you through the curation of my first kitchen — and ask for your help along the way. These posts aren’t aimed just at college students. They’re for everyone who wants to make smart choices about their kitchenware — for experienced cooks looking for a new tool, for novice cooks looking for their first, for a mother or father or friend looking for a thoughtful, useful gift.
My mother and father, though, won’t part with their cast iron pans — kitchen tools that better with age, that can be passed down through generations. I’ve got to do the adult thing. I’m on my own. So, naturally, I ask the most adult question one can ask: What’s the best pan to cook pancakes in? Pancakes, along with more-wholesome eggs, greens, fish, and chicken, are the things I cook the most. A cast iron pan can be used for all of these, plus searing steak and other meats, shallow frying, baking bread, even baking cakes. It passes my first test: it’s worth buying.
But I’m greedy; I want more. I don’t just want a pan that can cook them all. I want a pan that can cook them all…efficiently. Kindly. Perfectly. This is a long-term commitment. I have high standards.
This post is from https://food52.com/blog/3558-in-search-of-the-perfect-cast-iron-pan
Bare, Pre-Seasoned or Enameled?
My major decision is what type of material to choose for my cast iron pan. If I base my selection on looks alone, it’s easy; I’d go for the Le Creuset Round Skillet. It’s got elegant, sloping sides and a surface so smooth I stroke it when nobody’s looking. The fact that it’s enameled makes it virtually maintenance-free; no seasoning, no difficult cleaning, little-to-no sticking. It’s also $154.95 – $99.95 for the 10 ¼-inch. Check out this website, www.lecreuset.com.my.
Bare cast iron, on the other hand — the kind that most often gets handed down through generations — is much less expensive: $16.99 for the classic unseasoned Lodge Logic 10” Chef Skillet. What bare cast iron lacks in looks — though I still think it’s ruggedly handsome — it makes up for in economy. The more you use a cast iron pan, the less maintenance it needs; since I’ll be using it often, it won’t take us long to settle in together. A good bare cast iron skillet can cook the same things as the enameled cast iron, though you shouldn’t cook anything acidic — anything with tomatoes, wine, or citrus, for instance — in a pan that is not properly seasoned.
Buying pre-seasoned cast iron is the other option — $20.97 for the Lodge Logic Pre-Seasoned 12-inch Skillet. Though there’s something romantic about seasoning my own. It’s the adult thing to do, right?
More reading: Good skillet recommendations
I have one extra-special non-stick pan that I use to make ANY high-protein foods like scrambled tofu or pancakes. I promise you, if you try to make these foods in any other type of pan you will pull all of your hair out of your head because your attempts at removing them from the pan will fail!
Some people shy away from non-stick pans because of the fear of adding chemicals to their food. This was and still is a valid concern when it comes to Dupont’s Teflon products we’re all so familiar with. Teflon is made with a chemical called perfluorooctanoic acid (PFOA) which has been contaminating food since the 1950s as it liquifies/gasifies and is absorbed into food (and air) and can cause health problems.
AVOID Teflon products!
These extra-special pans are not made with PFOA, but are made by a process called anodization that changes the structure of aluminum, making it safe to use. Anodization creates a surface that heats up evenly and quickly, is sturdy like steel, handles extremely high temps, is easy to clean, and easy to cook with.
While I don’t use or recommend using metal utensils in it, many chefs claim it is supposed to easily handle them without chipping. I don’t recommend scrubbing it with steel wool; a good scrubby sponge will do the job.
(I thought I might also mention that if you do happen to use Teflon, be very careful if you live in a house with a bird because Teflon does emit fumes that can cause them illness or even death! Their bodies are so small they are quite susceptible to certain air-born chemicals.)
And in thinking about that . . . if using Teflon can kill a bird, it can’t be doing us any good either!
I recently purchased a brand new pan exactly like my old one (because we celebrated it’s 3rd birthday). It had not started chipping AT ALL, but it was just looking sort of stained and sad and the non-stick-ability had started to wear off. Still, it did its duty for a long time because I follow my own rules and don’t use anything metallic in it, I never scrub it with stainless steel, and I never put it in the dishwasher (but then again, you really shouldn’t put ANY pans in the dishwasher).
My Stainless Steel Pots and Pans
For all my other stovetop cooking needs, I use these amazingly efficient and professional stainless-steel pots and pans. They can be used with gas, electric, or even induction cooktops – so no matter which kitchen your life leads you to, your pans will be ready to go. (Related post: 9 popular stovetop options)
Stainless Steel Pans
Now, I’m the type of person that never subscribed to purchasing “sets” of cookware. Nothing ever matched because I would always just pick and choose the pots and pans I needed at any given time.
But there’s something extremely special about having an entire cookware set of beautiful matchy-matchy cookware. I feel so grown-up. 😉
They’re my most beautiful favoritest pots and pans EV-ER. Not only do they look gorgeous, but because they’re made with high quality stainless they’ll last a long time.
As you might know, stainless steel is NOT an efficient heat conductor. Aluminum is a very good heat conductor.
Of course, we don’t want aluminum touching our food do we? No!
So one common cookware structure is to have one aluminum layer sandwiched between 2 stainless steel layers. The aluminum helps the pans achieve even heating while the stainless steel keeps the aluminum from touching the food. The thicker the aluminum layer, the easier it is to heat evenly.
In these pots and pans, the aluminum layer (surrounded by the stainless) is three times thicker than most pots and pans you’ll find out there. This ensures that it will heat very evenly, even on an induction cook top which is notorious for creating hotspots. In addition, they use Whole Clad bonding for this process instead of an encapsulated base construction which extends the life of the cookware.
Read before buying: A guide to choosing the best cookware set
I am now using these nearly exclusively.
I LOVE my stainless pots and pans! (woop woop!) I use and highly recommend Barkeeper’s Friend to keep them sparkling.
But I gotta tell you, they are NOT really appropriate for cooking high-protein foods.
Now, you might hear that you can make stainless steel act like a non-stick pan by turning the heat on the pan up to VERY high heat, then after a few minutes flick some water onto the surface of the pan (or pot) and when the beads of water dance quickly across the pan, turn the heat down a little and add your oil…
Only it doesn’t work. The food still sticks. PLUS you’re using oil in a very hot pan which is so super unhealthy!
So instead, I use my gorgeous stainless steel pots and pans with veggie broth or water for sautéing or cooking of just about everything (except my pressure-cooked food). And whenever I need to “fry” something that is protein-packed, I pull out my trusty non-stick — and because I use it less often and take good care of it, it has lasted me a VERY long time.
Hope this helps.
Full post here, http://www.vegancoach.com/non-stick-pans.html
Throughout my span of life within the kitchen, I’ve come across numerous nifty colanders, convenient crock pots, life-changing nonstick skillets, and fancy silverware. However, none of the above, among countless other items, have leveled up to my best knife sharpeners. Thankfully, these knife sharpeners have come in handy for fishing trips, hunting trips, and cooking duties that range from something as simple as cutting a block of cheese to something a bit more complex as shaving potatoes for a succulent dinner of beef stew.
The best knife sharpener I’m talking about is none other than the Chef’s Choice Angle Select. At first, I figured around $200 was far too expensive for any knife sharpener to be deemed worth it. Concurrently, I realized that not only was this knife sharpener user friendly, but it offered a flexible diversity of angles to work with, which comes in handy for a left handed person such as myself.
Considering this Chef’s Choice knife sharpener eliminates that aspect of danger for me to not injure myself, I have to give this sharpener credit as the best knife sharpener. Sometimes I even use it to sharpen my pocket knives. (Read how) It has proven itself to be a smooth guide for even a beginner at sharpening their own knives. If you’re anything like me, you take pride in carrying around your own pocket knife, and prefer them to be handy at all times, as sharp as they can be. A dull knife is about as pointless as iced coffee or turkey bacon, I always say.
No, I want my knives sharper than the brain of Albert Einstein himself, or the quills of a clever porcupine. I’m aware that not everyone will possess an equivalent taste of knife sharpeners. A few more worthy knife sharpeners I’ve come across have been Smith’s Adjustable Edge Pro, Norton Three Stone Sharpening System, Spyderco Triangle Sharpmaker, and Chef’s Choice Trizor Edge Select. That being said, Chef’s Choice Angle select has by far as a homerun in the ballpark been my best knife sharpener.
This here is chez victoire’s affogato, a delicious mess of chocolate cake, vanilla ice cream and espresso foam topped with a shot of espresso.
This one is in Kelowna on water street, next to the Delta Grand.
Affogato AND Americano. Gotta load up on the caff. Cookie is yummy.
A boning knife is a curious cooking accessory. While its name might imply that it’s a one-trick pony of a kitchen tool, once you take the time to learn how to use a boning knife, you may discover that this unique, curved, flexible blade can be quite versatile (and great for building your knife skills). Here’s a guide to the multitude of uses, from bones and beyond, for your boning knife.
Note: For more knife tips, check out this illustrated guide to kitchen knives.
First off, what is a boning knife?
Composed of a thin, somewhat flexible and curved blade measuring 5 to 7 inches long, the boning knife is designed to get into small spaces to detach meat from bone. More firm blades will be more effective for cuts of beef, whereas a more flexible blade will be better suited for cuts of chicken. An extremely flexible version called a filet knife is preferred for delicate fish.
How can you use a boning knife?
The primary function of a boning knife follows its form. Its flexible blade allows for cutting of meat away from bone with dexterity to work in oddly shaped areas.
However, the unusual shape of a boning knife makes it well suited to other odd jobs in the kitchen–some of them creative and somewhat unexpected. Here are a sampling of its many uses.
Removing meat from bone
Sort of a like a jigsaw, a boning knife can be used to cut around sometimes oddly-shaped bones to “release” the meat. In this way, the boning knife is meant to extract meat from bone, rather than cutting through bone.
Remove skin from meat
A boning knife can also be used to cleanly remove skin from just about any type of meat. From chicken, which has a prominent skin, to meats like pork or lamb which have a coating of “silver” skin, the boning knife’s flexible tip and thinness allow you to adeptly extract the skin from the meat, which can help keep dishes from coming out too tough. A boning knife can also be used to remove skin from fish.
Cutting cookies without a cutter
It’s true: boning knives can be used for baked goods. The flexible blade is helpful to go free form with cookies. If you don’t have a cutter for the shape you’d like, and don’t have time to make your own cookie cutter, a boning knife’s flexible tip can work like a jigsaw on your dough, helping you cut complex shapes. A boning knife could also be used to cut out the inside perforation on cookies such as stained glass cookies.
Cutting mangoes is a lot easier with the flexible blade of a boning knife. A smaller size will allow you to remove the mango from the skin with ease.
Cutting the core from apples
A boning knife is ideal for extracting the core from apples or pears without sacrificing too much fruit. Give it a try: the flexible blade allows you to cut the seeds away in the most concise way possible.
While not quite as perfect as a cake carving kit, a boning knife can be used in a pinch to do some light carving and sculpting of cakes before a cake decorating project.
A boning knife can be used to carve circles from cupcakes to “core” them if you’d like to add a filling. By coring the cupcakes, you’ll have a generous cavity to fill with something delicious, be it mousse, fruit preserves, or ganache.
I’m so happy to find a farm when I was in Auckland! Look at all the delicious locally grown goodies!
They have a farmers’ market too.
It’s going to be a feast tonight. What shall I cook with all these large and fat and juicy vegetables?
Sauteed local eggplants and mushrooms in a shakshouka!
The squash and potatoes roasted beautifully, didn’t they? This makes for a lovely gluten-free and soy-free dinner with grilled salmon!
Tired of spending an arm and a leg on store-bought triple mocha cappuccinos? Then consider buying your own espresso maker and whipping them up yourself! If you’re wondering what to look for in an espresso maker, here are some tips:
Manual, Semi-Automatic, Automatic: Personally, I’m a big fan of the espresso-making process, so I like to go through all the motions of making the coffee — grinding my own beans, tamping the grounds into the machine, and then foaming the milk. The whole process doesn’t take more than 10 minutes, and it’s a fun ritual. So, one of the semi-automatic machines suits me just fine. It ends up being faster and cheaper than going to the local coffee shop.
For those of you who are into gadgetry and who have deeper pockets, a fully automatic machine reduces the coffee-making process to the push of a button. That’s all that’s necessary to produce a divine cup of joe. You won’t even need a separate grinder because the machine will do the grinding for you, dump the grounds into the coffee maker and then dump it into the cup waiting below. You can set the timer in the evening and your brew will be ready when you wake up. If money is no object and you just don’t want to get your hands dirty, then go for it.
On the other end of the spectrum is a fully manual machine, which I don’t recommend because you have to know what you’re doing in terms of pulling the lever — doing it too quickly or slowly affects the taste of the coffee. Not worth the trouble.
Price:You can spend anywhere from $75 U.S. to thousands of dollars for a coffee machine, so first establish a budget.
Pods: Just a brief word on these newer pod machines that force you to use coffee cartridges that fit your brand of machine. You’re stuck buying expensive, single-use containers that are not friendly to the environment and you are limited to the coffee flavours the company sells. In my grinder, I can mix up any coffee beans I like and don’t have to commit to one particular vendor for life. Plus, these machines take the fun out of making espresso!
So, What Machine Do I Choose? Ultimately, it’s difficult to recommend a single perfect machine. It all depends on the factors mentioned above, how you like your coffee, and what kind of features you’re looking for. Stick with a machine that’s simple to use, unless you have previous experience using an espresso machine. There are dozens of websites that offer ratings and recommendations, so do your research carefully and you can kiss Starbucks goodbye!
Most people who love specialty coffee drinks eventually purchase an espresso maker. With a good one, you can make all your favourite drinks in the comfort of your own kitchen and try out a new recipe or two. Since this is a large investment, you should spend some time learning about these machines before you buy. Learn about the features available and then read some reviews to find the best machine for your home. (Read: Espresso maker I set my eyes on)
Common Types of Espresso Maker (by http://www.incoffee.ga/tips-buying-great-espresso-maker)
Manual Espresso Makers
Manual machines require you to do all the work. You measure and grind the beans, tamp the grounds and brew the coffee. These are the least expensive machines. Some avid espresso drinkers will only use a manual machine.
Semi Automatic Machines
Semi automatics do some of the work for you. You adjust the water temperature and pressure. Grind and tamp the beans and the machine will do the rest. They are more expensive than a manual machine, but much more affordable than a fully automatic model. These machines are a good first cappuccino maker.
Automatic machines do the whole job for you. All you need to do is add the water and the beans. With the touch of one button, you will have a great cup of your favourite java drink.
Today’s question is about rice cookers and it comes from me. I love my rice cooker. I got my first rice cooker as a wedding gift and I have owned several different ones over the years.
I love it for rice, for cooking quinoa, and even for macaroni and cheese. My rice cooker gets a lot of use, which is why I am needing a new one.
I had on old Oster brand rice cooker that I loved. It was my all time favorite rice cooker, until after years of use, the nonstick finish started to chip off. They no longer make that same rice cooker.
I currently use an Aroma brand one that cooks fine, but takes forever to cook rice. I mean like 45 minutes or more to cook rice, which is longer than any other rice cooker I have owned has taken. In general it works fine, but is far from my favorite rice cooker.
I have owned enough rice cookers to know that I do not want a super cheap one. The mid-priced ones seem to do the best.
I keep wondering about the Zojirushi Rice Cooker. The prices are really high on the Zojirushi ones, so not sure I could justify it for an appliance I use once a week or so. I mean really, why would a rice cooker cost that much?
I am thinking it must be the Vitamix of rice cookers or what Kitchen Aid is to mixers. Anyone have a Zojirushi to give thoughts on it? I am really wondering why a rice cooker would cost that much. (More: www.lynnskitchenadventures.com)
If you love to cook rice, then you need to have an appliance that can help to make your life easier. For this you need to invest in one of the best rice cookers. This list has the top 5 best rice cookers to help narrow down your choices.
1. Zojirushi NS-ZCC10 Neuro Fuzzy Rice Cooker & Warmer, 1.0-Liter, 5-1/2 Cup Uncooked
Rated as one of the best rice cookers for 2015, the Zojirushi NS-ZCC10 is equipped with Fuzzy Logic technology that allows it think for itself and adjust the temperature setting and heating time to give you perfectly cooked rice every single time. It’s a 5-1/2 cup device that can cook 10 cups of rice and is offering various functions including white and mixed rice, sweet, brown, semi-brown, rinse-free, porridge, and quick cooking. It has a thick black spherical pan with side handles that stay cool and offer even heating for much better cooking. A programmable beep or melody audio indicator is also available to indicate the end of a cooking cycle.
2. Instant Pot 7-in-1 IP-DUO60 Programmable Cooker
You cannot find a better appliance than this multi-functional cooker that is offering lots of versatility. It’s a rice cooker, pressure cooker, slow cooker, and yogurt maker. With this, you can benefit from a cooker with spacious interior, user-friendly panel with 14 in-built programs, 10 proven safety features, as well as a kitchen friendly and energy efficient appliance. It comes with a 3-ply stainless cook pot bottom and stainless-steel steam rack.
3. Aroma Digital ARC-914SBD Rice Cooker
This digital rice cooker can also work as a very efficient food steamer, thanks to a programmable steam control feature. It can cook 2 to 8 cups of high-quality rice at the press of a button and comes with specialized functions and controls for cooking white or brown rice. You can use it to steam meat and fresh vegetables while cooking rice below. – http://www.uinstallkitchens.com/rice-cooker
While there is a large group of coffee machines catering to different needs and spending plans in the business sector today, the coffee machines recorded underneath have stood the test of time and are known for their quality and amazing coffee making capacity. One can look over a scope of programs, super-programmed and home espresso makers.
It ought to, however, be noticed that making coffee depends totally on the coffee creator or barista, coffee machine is only a machine that makers used. Coffee makers and machines are accessible from $80 to $800 or more. The expense of a coffee machine, for the most part, relies on the features one wishes to have.
Among the best espresso machines of 2016, the Delonghi Magnifico Automatic Espresso machine is known for its usability and superb quality when all is said in done. It is a super automatic machine. It can set up an assortment of refreshments like coffee, espresso and latte. Now with the help of this wonderful machine, it is very easy to make cappuccino because of the different milk boiling chamber and the foaming wand. The machine highlights separate controls for milk and water amount, which makes it workable for one to alter the quality of the shots. It also has a burr processor, which crushes the espresso beans in the machine. It additionally has a removable kettle and a self-cleaning framework which works naturally and make your task easy.
It includes the selective ‘profound blend’ innovation, which works for the flavor and taste of the espresso. Switching from making cappuccino to espresso is simple, because of the easy use of this made-for-home coffee machine I am highly thankful for this.
For new users of espresso makers, the machine has a security cap and a very durable warm safe glass flask. The removable dribble plate and on/off pointer make this the ideal espresso machine for home use. Hence, it is a complete package for the coffee lovers to make it at home.
A rice cooker is a small kitchen appliance dedicated to cooking rice. Most modern electric rice cookers come with a removable bowl where rice and water are placed. Inside the cooker, the bowl sits on top of a heater and a thermostat. The mixture of rice and water is heated until the water reaches its boiling point. Once all the water is absorbed by the rice or is boiled off, the temperature of the mixture continues to rise and trips the thermostat, causing the machine to shut off.
Very well-reviewed by users, the Zojirushi NS-ZCC10 consistently prepares excellent rice and is remarkably simple to operate. Its 5.5-cup cooking capacity makes enough rice in one batch for a family of five. This Zojirushi also comes with a number of advanced features and is capable of preparing a number of different types of rice, including brown, long, and short grain.
With a high-end price tag, the Zojirushi NP-HBC18 is for those who are serious rice consumers. Instead of the simple hot plate found in most rice cookers, this Zojirushi model utilizes induction heating, which cooks rice much more evenly than other models. Users claim it produces perfect rice every time and it does an excellent job handling many different types of rice, including white, brown, sushi, and porridge. (Continue reading: The high quality Zojirushi rice cookers)
A favorite among users, the Aroma ARC-838TC is lauded for preparing excellent rice and including advanced features for a budget price tag. This Aroma has a carrying capacity of 2-8 cups of uncooked rice, can simultaneously steam meats and vegetables, and prepare soups and stews. Finally, this model also has a 15-hour delay timer to allow you flexibility on when your rice is prepared.
“I ended up purchasing the Aroma Simply Stainless 6-Cup Rice Cooker (SEE BELOW). I decided it was the best choice for my particular needs at the time, almost 1 year ago. It has worked perfectly!
I use it approx. twice per week and it has never failed to produce a perfect batch of rice, even when I don’t get the measurements exactly right. It is very basic and also very inexpensive.
It is so simple to use. Simply measure out the rice into the included measuring cup. Dump it into a bowl and add some water to soak for a few minutes (This is important to remove most of the starch.) Then rinse the rice and dump it into the Stainless Steel cooking bowl. Add water up to the correct measuring line. Turn the Rice Cooker on and approx. 23 minutes later it will switch to Warm automatically. Your perfect pot of rice is ready to serve.” – http://willsbest5list.com/stainless-steel-rice-cooker
There are some who are wary of non-stick cookware sets because of the non-stick material that wears off easily. Most cheap brands cannot be relied on as well. So far, the best cheap non-stick material I’ve done a review on is the Anolon Advance.
But, the Rachael Ray Hard-Anodized Cookware set is great as well and it’s the best cookware I’ve seen so far. The Rachael Ray cookware set is not that expensive and it is cheaper than the Anolon Advance as well. It heats up food quick and also spreads out heat evenly. Many users mentioned that the non-stick material is really durable and after a year of using it, it still is in good condition.
This set is manufactured by the Meyer corporation, one of the biggest cookware manufacturers in the world. They own and/or manufacture a variety of decent brands: Circulon, Anolon, and Farberware. They also manufacture the Paula Deen line, the relatively low end SilverStone line, and this, Rachael Ray. Circulon and Analon are good midline nonstick pans, and you’ll find the Farberware name on some nice midline stainless steel.
It is very easy to clean but like other non-stick cookware, it is not dishwasher safe. It can be used in an oven up to 400 degree Fahrenheit as well. The drawback for this cookware set is that the pans are slightly smaller than other pans. Yes, they are smaller than average, but unless you have to cook for 7 people or more at the same time, I think you will be fine. Eventually I did have to buy an larger pan, but that’s because I cook every Sunday for the whole week and all that chicken would not fit into one pan! Retail price for the Rachael Ray is at $170 for a 10 piece set. I think this would make a great starter set for someone just starting out on their own. Despite the few flaws (IMO) that I noted above, I am enjoying using this cookware and cooking just became a little more fun!
People are crazy for coffee and cappuccino. These are made in espresso machines that give it an amazing taste. Many times they think of buying the espresso machine so that they can make their own coffee at their home ease. Espresso machines come with high price tags so always make a wise decision before investing in any sort of espresso machines. When you are planning to invest in an espresso machine always make sure that you use it frequently or else it will be showcased in your dining room or in one corner of the kitchen. Espresso machine is a huge investment. These machines price goes up to $1200 and more just for brewing coffee espresso.
Probably you want to make delicious coffee at your home just for the sake of your hobby and may be you are one of those unfortunate individuals who are quite a miles far from a good cafeteria. Perhaps you are an amateur coffee performer who wishes to make his or her foamy rendition of scream as well as Mona Lisa to keep on Instagram. Espresso machines are to be selected properly as it can surely be a good source of pleasure and if maintained well, can last longer and you can make huge varieties of beverages beyond your imagination by just brewing coffee beans.
With espresso machines you can eggnog lattes, almond, soy milk and tea lattes. One can even make almost instantaneous chocolate. Some extra economical consideration you should take prior purchasing this super expensive coffee maker which go beyond espresso machine itself. Follow some notes:
These beans are usually quite expensive than those regular beans. You should consider the varieties of different vendors just to get the right combination of taste and value in your morning latte coffee. Remember buying the beans from those cafes, which sell their coffee beans straight to you. So get the best beans and get the right taste in coffee.
Many machines need the grinding beans in to espresso powder in separate machine. Whereas many machine grind the beans itself. For instance, the machines one see at barista or Starbucks pour and grind the espresso in the similar machine. Not added machine to grind is required. You need to think before buying the espresso machine as there are many ifs and buts attached to the machine. Do you wish to purchase a complete separate machine simply to grind those coffee beans? Your average grinder does not generally make a better espresso for delicious taste.
These machines come with high maintenance. These machines are terribly tough to fix once broken. Wrong consistency to improper cleaning all these is the various problems that can actually damage your espresso machine and its parts. You should be sure that these things should be taken care of. You should get complete knowledge about the maintenance of espresso machine on your own to avoid any sort of pitfall. You should be in proper contact of the person who can mend it for you anytime. Beware of the price of your machine that suffers a breakdown as well as publicize yourself with various websites that offer replacement services and parts.
If you are searching for some fun ways to make espresso at your home or even looking for a small café for commercial purpose then you should get an espresso machine. The volume used in making coffee at café is quite high as compared to home. You need to invest a lot in buying an espresso machine for your café and even for home purpose. The cleaning detergents and machines are also required if you are planning to buy the machine. (More: http://webdialogos.com/food/how-much-shall-you-invest-on-your-espresso-machine)
I banished the skillets last year and spent months dithering over what to buy while making do with the pans I had left: a large Revere Ware skillet with a concave bottom; a small, warped hand-me-down from my mother; and a medium All-Clad in fine shape.
A few passes at online pot sellers made matters worse: there are too many choices. Finally, after consulting the ratings from Consumer Reports and Cook’s Illustrated and calling several experts, I decided to do a test of my own, using the most highly recommended All Clad cookware, along with a few of my own choices.
All-Clad was one of the top recommended cookware brands, but did not do well in my tests because sometimes food stuck to the pans and cleaning them was difficult. Top chefs with whom I spoke agreed. “All of my All-Clad sauté pans have brown spots on the sides and outside, too,” said Scott Conant of L’Impero and Alto. “And eggs always stick.”
That’s the nature of stainless steel, said Harold McGee, author of “On Food and Cooking” (Scribner, 2004) and the scientist who can explain everything that happens in the kitchen. “Things stick to stainless,” he said, “and polymerized oil is one of them.”
For the two sets of tests, I cooked 6 dozen eggs; 24 pounds of chicken breasts with and without skin; 10 pounds of onions; and 10 pounds of potatoes. In one set of tests, pans were coated with one tablespoon of oil; in the other just a thin film of oil was applied with waxed paper. All the pans were preheated, the oil added and allowed to get hot enough to ripple; the food had lost its refrigerator chill.
With a tablespoon of oil, all of the pans cooked well and evenly. The chicken was nicely browned, the potatoes were crisp, the onions were meltingly sweet and the eggs were nicely done. The difference between cooking in All-Clad with copper and with aluminum is not significant enough for most cooks to make the more expensive copper pan worth the higher price. The Bourgeat copper pan, of course, cooked quickly and evenly, too, but the differences are too subtle in most situations to be worth the extra money. (Full article)
“Unlike in an encapsulated bottom cookware line, where a disc of aluminum is sandwiched in between two layers of stainless steel at the bottom of the pans, All-Clad’s cookware has an aluminum core all through the whole pan. This helps the pan heat faster, and hold its heat better. That makes cooking food in an All-Clad pan much easier – and quicker, too.
“Because of the fully clad aluminum core, the pan cooks more evenly, making browning and searing a breeze! Also, the pan rebounds faster from the thermal shock of putting cold oil into a hot pan, and therefore the food absorbs less oil. All-Clad pans are great for preparing sauces such as a red wine reduction. Because of the pan’s even heating, liquids will reduce at about half the rate a typical encapsulated bottom pan would.
“Another benefit to All-Clad pans’ construction is that when cooking with them you can use a much lower heat setting. Much like a copper pan, its heat conductivity is high, and therefore a lower heat will produce fantastic results. Cooking on a lower heat will also save you money in energy costs, too!” – Toquetips.fantes.com