Please don't fuss at me for the ground veal. We buy from a FREE RANGE butcher in Le Marché de Saint-Denis outside Paris, France. We get this about four times per year, no more. This was 300 grams of freshly ground veal, and it made 6 meals. Cost? 2 euros for the meat. If you want to experiment with chapelure, I can get it for you cheaply and ship it anywhere in the world. I use other extenders more readily, but oatmeal is not always that easy to find in France, and I had just run out of it. Chapelure is full of processed things and not really very good for you, but they use it for fine breading here, and yes, it does contain hazelnuts, so beware if you have allergies. The thing which made this recipe work was celery. Actually very costly in France, we only buy it six or seven times per year. I like it dirty -- I know then that it really came out of the ground. I rinse it well and process the tops, also, which are very bitter but I tend to keep them separate and use them more for soup flavoring. If you want any of these spices and things, contact me at cutecatfaith.com. I just double the price of the item and the postage, and can also mail it insured and registered! It has already been packaged so is legal to send around. I can even send paté but these must be in tins, which are less good than patés in glass or in a ceramic tureen. If you set them out for 15 minutes before using them and let them breathe, some can be very nice. Quatre épices is a standard in French cooking ...
Thursday, January 12, 2012
Monday, January 2, 2012
Best Cookware For a Glass Cooktop
Glass cooktops are among the most popular designs for ease of cleaning and overall convenience. The substance in these ranges is constructed of a special material that can withstand temperatures in excess of 1200 degrees Fahrenheit.
The radiant heat type of glass cooktop uses about 20 percent radiant heat and 80 percent conducted heat. For this reason, it is extremely important to choose the correct type of cookware for your range.
Without regard to the brand name of any particular cookware, the most important design element of the cookware you choose is that it must have a flat bottom. Not just mostly flat, but extremely flat. The best way to test for flatness is the ruler test. Take a standard 12 inch ruler and place the edge of it across the pan at the center. When you do this, look closely to see if there are any areas of light showing under the ruler. It is also acceptable to have a slight concave toward the center of the pan.
Another way to test if your pan is flat, is to place it on your glass cooktop and add one half cup water to it. Heat the water to boiling and check to see that the water heats and boils uniformly across the entire pan.
The best performing pots and pans for a glass top is one with a stainless steel bottom. Pans with copper or aluminum bottoms will transfer heat very well, but the soft metal will tend to mark up the specially designed glass. Ironically glass cookware is the least desirable type of material to use on a glass cooktop and is not recommended.
Whether you have a basic set of pots and pans from your major retail outlet or a designer set you received as a wedding gift, the name on the pans is not as important as the style, design, and material you use with your glass cooktop.
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