Posts tagged Perfect
Cheap Le Creuset SS2200-32 Le Creuset 3-Ply Stainless-Steel 12 1/2 Inch Nonstick Fry Pan
Jul 6th
Le Creuset 3-Ply Stainless-Steel 12 1/2 Inch Nonstick Fry Pan
I delivered my purchase of pans in a restaurant, but got tired of declining quality. This is a very good product. As always, before leaving to cool under the water, otherwise warp the bottom of the tank, I'm sure. This is a very robust product with a superior non-stick coating. I'll let you know, five years or so, when does it take to get my expectations. Among other things, holds an entire meal for a family. I like that, compared to two or three pans of cooking and trying to keep the first andSeconds warm while you finish the last. This will be a good buy for you.
Perfect for entertaining or larger families, this large fry pan will easily accommodate multiple servings. A full aluminum core eliminates hot spots, allowing the entire surface area to be used. Gently sloping sides make turning foods simple and easy, and a precision pour rim allows for spill-proof pouring.
The Perfect Easter Egg and a Passover Treat
Jun 1st
Spring has finally arrived.
I, for one, am overjoyed. Warm weather, spending time out of doors without a snow shovel or layers of excess clothing, backyard gatherings, and barbeques .. all of the things that make life great. About the only thing I do not look forward to is the inevitable yard work but the way I figure it that is where the industrious young enterprenuers in my neighborhood come in. I am all for helping a young business person especially if it gets me out of cutting the grass.
And .. on top of everything else .. Easter is just around the corner. Sunday, April 8. The day that the Easter Bunny makes his rounds and brings all of those wonderful, sweet treats to all of the good little boys and girls regardless of their age.
Easter is probably my favorite Spring day. It is a family day with great fun, great food, and some very colorful, very sweet treats. You have jelly beans, Peeps (gotta have my Peeps), Marshmallow eggs, malted milk balls, Chocolate Easter Bunnies (I, for one, will be very disappointed if I do not get a Chocolate Easter Bunny. The ears are such a delicacy.), and .. to top off the list .. Colorful, hand decorated Easter Eggs.
Easter Eggs go back a lot further than the Easter celebration. Decorated Eggs have been used in many societies and religions for centuries, usually in springtime rites or at the celebration of a new year. In all cases it seems they are used as a symbol of resurrection and new life. You can find a lot more information, history, and alternative decorating techniques by going to Wikipedia and searching for Easter Eggs.
What I want to do now is tell you how to cook the eggs to make a perfect Easter Egg.
As I am sure that you are aware, when you buy eggs at the grocery store they are super fresh. That is a wonderful thing most of the time, but, too-fresh eggs are extremely hard to peel when they are hard cooked. I am sure most of you have had the experience where the white of the eggs sticks to the shell or the egg just kind of falls apart when you try to peel it. I suggest that you let the eggs sit out and come to room temperature for a minimum of 24 hours. 48 hours would be even better. Then, place them in a sauce pan or stock pot [http://www.cookwareforhomecooking.com/] depending on how many eggs you are cooking. Cover with cold water and bring to a gentle boil and cook for 15 to 20 minutes. Drain and immediately rinse under cold running water to stop the cooking process. Chill them completely before coloring and peeling.
Now that you know how to make easy-to-peel hard cooked eggs let tell you about a special treat called Crown Jewel Eggs. This is something that I found over twenty years ago in a recipe card index for international food and drinks that I got from Random House ( I think ) when I was very young and just starting out. I like to think of them as Easter Eggs for Adults because they are very colorful and make a great and tasty appetizer at those Family Easter gatherings. ( note: It is also pretty good for those summertime back yard BBQ’s. ) It is a very simple-to-prepare variation of Deviled Eggs. Even if you have never had caviar give these a try. The blended flavors of the caviar and eggs with the spice and herbs is truly an amazing treat.
Crown Jewel Eggs
6 hard cooked eggs
1/4 cup sour cream
2 tablespoons minced onions
1/4 teaspoon paprika .. Hungarian paprika is best. it has a little more flavor for my taste.
1 teaspoon lemon juice
one 2 oz. jar of black caviar ( whitefish or lumpfish )
one 2 oz. jar of red caviar (salmon roe )
*note: You do not need expensive caviar for this. Obviously, better caviar would be great but there is inexpensive caviar available in most most grocery stores that are quite excellent. A brand called “Romanoff” comes to mind.
fresh parsley sprigs
lemon slices
Peel the eggs and slice in half lengthwise. Remove the yolks and put into a mixing bowl. Add sour cream, onion, paprika, and lemon juice. Use a fork and blend completely into a paste.
Spoon the mixture into the eggs halves. Top six halves with black caviar and 6 with red caviar. Arrange them on a serving plate and garnish with fresh parsley and lemon slices. Enjoy!
Now, I want to submit to you a Passover treat but, first, allow me to qualify this. While I am not of the Jewish faith and I do not celebrate passover except to the extent that I have a few friends that are and do. I have spent time with them during this celebration and have been served this dish and I think it is absolutely fantastic. I do not know if it is traditional but I do know what I like. This is both a tasty and easy to prepare appetizer.
Salmon Balls
one 16 oz.can salmon
one teaspoons. horse radish
one tablespoon lemon juice
8 oz. cream cheese – softened
one small onion – minced
Blend all ingredients and shape into small balls. Place on snack cracker and garnish with parsley flakes and lemon pepper if desired. It is actually very good with the lemon pepper.
To all of you from me and my Family .. Have a Happy Easter and a great Passover celebration.
Cookware for Home Cooking [http://cookwareforhomecooking.com/]
6 Steps to Grill the Perfect Steak
May 31st
There’s nothing better than a nicely grilled juicy steak.
But how come I can’t duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak?
Well, I found out how to grill steak perfectly – and here’s how you can too.
1. The choice of meat is important!!! Just because the supermarket has labeled the steak “good for grilling” doesn’t mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) – basically the same cuts that are the ones you love in the restaurant.
2. Next, proper heating of the grill is vital. If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat.
If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion.
3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling.
4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I’ve been told that you should be able to hold you hand over the heat for 3 seconds before you can’t take it!
5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I’ve been told, is 6-7 seconds. You will want to use a timer to cook the meat – or use the slice and peak test to see if the meat is done enough for you. Just don’t cut and peek too often or you’ll lose all the juice!
6. When the steak is done, take if off the grill and let it set for at least 5 minutes. Some people call it “resting”. It allows the juices to spread back out so that you’ll have a juicy steak with a nice crust.
Follow these steps and you’ll be enjoying perfectly grilled, juicy, melt-in-your-mouth steak that will impress and satisfy the most discriminating steak eater!
Six Steps for the Perfect Pancake baking
Mar 11th
Pancakes are the staples of a delicious breakfast and the highlight of an informal brunch. But for many cooks at the weekend, the first pancake inevitably ends in the trash or in the belly of the company of family. So, what is the secret to perfect pancakes? As you can master the art of cooking from the first pancake? Here are some common mistakes of pancakes Artist:
* End of lumps in the batter. Although many people believe that should provide a good hitter and lumpyirregular, encouraging many chefs actually cook completely mix the dough until the consistency of rich cream. This allows the gluten in the flour may be issued. For best results, beat the mixture thoroughly for several minutes, allowing air into the mixture.
* Cooking immediately. It 'hard to wait for breakfast, especially if there is something so precious as the pancakes. But the dough needs time to set – with at least an hour, but not less than three hours is ideal. The force can lead togrow and expand and release the air bubbles. For the light, fluffy pancakes, pasta, stir and then cover the dish with foil or a sheet and let rest for a couple of hours in the refrigerator.
* In a pan, not properly seasoned. Pancakes For best results, start with a plate of non-stick frying pan. Season with a little 'vegetable oil pan to warm up before taking the pot and then roll some paper towel and wipe carefully the oil in every inch of the pan heated. Cool the pan andNot remove used oil. Although not everyone can devote only a large pan pancake, you'll find the greatest success if you do not wash an expert pan. Instead, clean them after cooking with a damp cloth.
* If you use a frying pan, or too cold or too hot. Oven temperatures vary, so as not to make "perfect" setting for pancakes. Ideally, the pool was so hot that almost smokes. But if that sale of plumes of blue smoke, then it is too hot and your pancakes will beburn. If you are unsure if your pan to cook ready to throw in a few drops of water. When the water evaporates immediately after contact, the pan is too hot. If the water sits for a while 'and takes a long time to cook, then turn to the temperature a few notches. You know, the pan at the right temperature when the water droplets sizzle on contact and then evaporate after a few seconds.
* Pouring batter too. Most amateur cooks make the mistake to exaggerate the pancake crucialpasta for the first pancake. The result usually in a dense, oily cake is burnt outside and in the first half. For thin crepe-style pancakes, use just enough to coat the bottom of the pan by turning the dough into the pan in a circle. For thicker pancakes, use about half a ladle or two or three tablespoons.
* Flipping the pancake too soon. Once you've poured the batter, let the pancakes for a few seconds, or until small bubbles on the surface and form the initial setEdges begin to sound. Then take a spatula and gently push the free end of the pancakes before shaking the pan to the cake tin. Celebrations are taking place across the spatula under the crepe and then turn them into a single rapid movement. Continue stack of pancakes on each other to keep it from cooling too quickly, while cooking.
Follow these tips and you will be the first pancakes wow your guests and loved ones – instead of your dog.
See Also : Cheap Cuisinart 10-Piece Cookware Set