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.
Wednesday, December 28, 2011
Cast Iron Vs Stainless Steel - A Cookware Review
When it comes to the cookware that is found in kitchens today, you will find a good mix of stainless steel and cast iron cookware. Even most cooking shows that are on television use a variety of cookware to include the ones mentioned above. So how do you know which one is the best one to use?
In order to figure out which one is best for your cooking needs you should take a look at what each has to offer. Let's take a look at the stainless steel cookware first before getting into the cast iron cookware. Stainless steel pots and pans offer many benefits to cooking such as being stain, scratch and dent resistant. They are also much cheaper to buy then other types of cookware.
Stainless steel cookware is easily available and comes in a variety of styles. The down side to this type of cookware is that it is not a good heat conductor so it will not cook food evenly. Because of this, many stainless steel cookware sets come mixed with copper bottoms. They are not stick free so foods such as omelets, will stick to the bottom unless you coat the pan first.
Cast iron cookware has been around as long as we can all remember. Many people have special cast iron skillets that have been passed down from generation to generation as this type of cookware will last a lifetime. It comes in all shapes and sizes so you can tackle any cooking job that comes up. There are many benefits to using cast iron cookware.
One of the best benefits is that if the cookware is seasoned correctly, it will form a non stick barrier that separates the food from the pan. Once this is done there is little to do to take care of the pans. It cooks food to perfection as it is an awesome heat conductor so the heat is evenly disbursed to all parts of the food. This cookware will last a lifetime if properly cared for and will give you perfect dishes each and every time as if you just bought it yesterday.
If you are not sure which type of cookware is best for you then you can check out the pros and cons of each. This can help you choose which is best for your needs. Keep in mind that while the stainless steel may be cheaper in price, you will not have to worry about replacing any of your cast iron cookware as the years go by. You simply buy one set of pots and pans and that is it. Compare price, durability and longevity to help you make your decision.
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