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And then there are people like me who would have to answer "the microwave" because we can't cook...Quote:
Originally Posted by shootingstar
All the recommendations for good sharp knives makes me think of my mother, who has been using the same old paring knife for more than 50 years. I don't think she has ever sharpened it. But you should see her peel and slice a big pile of apples when she makes apple pie -- that knife works fine and there's no way she'd want to replace it.
my paring knife is about 20 years old, my mom's was her mom's and she got it wen she was 21. My grandmother was born in 1901. You do the math. :D
And I bet food tastes better when that knife is used to prepare it...Quote:
Originally Posted by papaver
Hmmmm... nothing beats my mother's handcut frites... :DQuote:
Originally Posted by ny biker
My parents got their Le Creuset pans around 35 years ago IIRC. They may as well be new, by the looks of them.
And they have a lifetime warranty if something should go wrong. The enamel on my 5-1/2 qt soup pot got crazed and all I had to do was send it back for a replacement.
Papaver, I was looking at the different types of whisk at Sur La Table the other day. What an assortment! I wondered what type of food each one is best for?
Most of them say what they are meant for...
http://www.surlatable.com/p2p/endeca...age=1&asc=true
But what I advise is, make sure the handle is not too heavy. I have two of which the handle is too heavy, they easily fall over when you not holding them.
:D nice knives
:D good cutting board .... and I'm a happy happy prep chef :D
Thank you all so much! I've got some ideas to follow-up on!
I used Dutch Ovens all the time when taking my Girl Scouts camping. There is nothing like camp-made Monkey Bread after a long day hiking.
Haven't really used them here at home.
That told me that the "ordinary" shape is for eggs and the flat-bottomed one is for using in saucepans. Okay. But I don't think the "balloon whisk" is for whisking balloons...Quote:
Originally Posted by papaver
Anyway, the one you pictured isn't even on that page, and neither are a lot of the ones they had in the store. :confused:
Ball whisks, flat whisks, tornado whisks, jet whisks, frog whisks.... I'm learning the names from my friend Google, but haven't found what they're for yet...
Well Dutch oven cooking or slow cooking like that in the oven, isn't my natural instinctual style of cooking. We use our oven for: baking my homemade of focaccia/pizzas with multiple variant toppings; roasting certain root veggies, occasional quiche-like flans and stuffed phyllo roll. We don't roast meat because we prefer not eat/prepare such a large amount of meat...for only 2 people. Anyway we only eat certain meats.Quote:
Originally Posted by papaver
There are some Asian dishes that use clay pot but I've never tried them yet and haven't figured out if stovetop or oven-based.
For the actual cooking process, I just prefer the speed of the stove top dishes that we do..except of course for soups. We seldom have stewed nor braised entree dishes nor do we ever make casseroles. Neither he nor I grew up on casserole dishes so we haven't moved forward in life. :p
So we have too many casserole ceramic dishes as gifts. :)
Thanks for the compliment! :DQuote:
Originally Posted by papaver
or should I say:
Bedankt voor het compliment!
My JA Henckels set of knives.
Other than that, I have a lot of cool little tools I like, but they are not expensive or special things. I have had a Kitchen Aid stand up mixer for about 15 years; I hardly use it anymore, since I rarely bake. I also have a bread machine that my exchange student gave us for a present that whenever we use it, we say, "Why don't we use that more often?"
To add to my favorites: it's really gotta be my Le Creuset dutch oven, now that Bleeker has hooked me on using it to bake bread. I never buy any sort of bread anymore. I've had my Le Creuset for nearly 20 years, and I always meant to build upon my collection other pots, but I haven't yet. I only have two other cooking pots--an old cheapola saucepan and a small cast iron skillet.
Oh and one more thing that I really like for cooking fish is my Romertopf for fish. I would like one for chicken someday, too.
There are a couple of excellent cooking shows on PBS, America's Test Kitchen and the related series Cooks Country.
One of the segments on (both?) of these shows are equipment tests -- they test everything from can openers to countertop appliances. They do pretty detailed tests, and cost is definitely a deciding factor. Ofter times they'll point out the "perfect" item, that is, the one that does the job perfectly but costs a bundle, and then they'll single out the item that tested very close to perfect but at a fraction of the cost.
Anyhow, a lot of their test reviews can be found here. Maybe you can find stuff for your wishlist. :cool:
http://www.americastestkitchen.com/ratedcookware.asp
Argh, some of the reviews are available only if you register for the website. Still, at least you can see what they like on the main page.
I cook and bake a lot, and I'd hate to be without my kitchenaid stand mixer (inherited from my parents) and my lucky pie plate (from grandma; the pie always turns out great). But the one thing I really, really, couldn't survive without is a decent coffeemaker....
I have a romertopf that someone gave me... but i don't know what to do with it... :confused:Quote:
Originally Posted by tulip
How decent? this decent?Quote:
Originally Posted by skhill
http://i229.photobucket.com/albums/e...hite-class.jpg
This baby will be MINE by the end of this month... http://www.cheesebuerger.de/images/s...hrung/a040.gif
Is it for chicken or fish? The fish ones are shaped like a fish (imagine that!) and the bottom half is glazed on the inside. The chicken ones are taller and are not glazed on the inside. Don't use fish in a chicken one, unless you want all your future chicken dishes to smell like fish.Quote:
Originally Posted by papaver
Here's what you do, assuming you have one for chicken: Soak the Romertopf in a sinkful of water for at least 20 minutes, preferably an hour. After that, put in some potatoes (chunks), carrots, celery, garlic, onions, fresh herbs--whatever you like. And a bit of white wine or beer--like a cup. Then put the the chicken (whole) in. You can stuff the chicken with garlic and herbs if you want to.
Put it in the oven, but the oven must be COLD. Turn the oven up to 400F / 180C or so and cook for about an hour. I'm not sure about the time. Everything cooks perfectly--moist and delicious and healthy.
Google Romertopf recipes for more info. They are wonderful!
it's the chicken one... :D
We have a new toy that has quickly become a favorite.
My husband and two sons have gotten into the habit of making energy shakes after they ride (Dave) and row (Nick & Drew).
I got tired of having the big blender out and washing the pitcher all the time. It's big, heavy and awkward.
So, I gave my husband a Tribest Personal Blender for our anniversary just this month. The guys love it. I do not use it but I love it too. Multiple containers, lightweight, they put it away, much quieter than the big one, who wouldn't love it.
Here are pics of us using our Dutch Oven for the first time...Notice the bikes on the truck...and the big red gloves...
Why are you wearing the gloves if you're using the lid lifter?
The other most useful thing I like is a lid stand, so when you have to take the lid off to stir or serve, you can put the lid down and it won't get dirty. Also, I suggest always using it in a fire ring, even when using charcoal (if your campground has one of those grills on a stand, you can do it there, too). We don't want anyone accidentally tripping over a hot oven! I have learned how to use one over the fire, with regular coals from the fire, too, which is much earthier! It's so much fun!
Karen
I make coffee by putting the grounds in a coffee filter placed in a hand-held strainer.
I make poached eggs using mason jar rings.
I re-use aluminum pie pans.
I'm obviously not the one to answer this.
Zen, the mason jar rings for eggs is brilliant. I've been eyeballing egg rings because I like making my own breakfast sandwiches, but I hate the thought of adding another kitchen doodad to my already cluttered kitchen drawers. Thanks, I'll be using your idea next time.
Hi all, I am bit of lurker here but I am also a great cook, which pays off when my riding buddies all drop me... they wait 'cause I have the food and the knowledge....
a good 8 or 10 inch chefs knife (heinkels/trident or other top brand)
a sharpening steel to keep it right
Jonathan's spoons hardwood spatulas (never scrape or damage a pan again)
ps always give a gift of a knife with a penny taped to the blade ( a good luck charm to prevent any cuts)
sheila
This was our first use. We didn't know what to expect.Quote:
Originally Posted by Tuckervill
The gloves were the main draw for my husband. When we were walking into the Lodge Outlet store he reminded me that we were "just looking."
Then he spied the gloves and asked "do I get to wear these gloves if I Dutch Oven cook?" I said "yes" and he couldn't load his cart fast enough. So fast that we forgot the lid stand!
There wasn't a fire ring at this site so we sat in in the gravel.
Now we use these big metal dog bowls you can get at Walmart. We learned this trick at a rally from a DO oficionado. He also showed me his $6 welders gloves when he saw my $14 Lodge gloves. I had to tell him that his gloves were not bright enough to lure my husband into this new hobby.
I wish I could take credit for it but honesty is my weakness at times :oQuote:
Originally Posted by sgtiger
I found that idea while I was searching 'how to make poached eggs'
Incidentally, they work great.
Just let me say: You are right... unfortunately, I did itQuote:
Don't use fish in a chicken one, unless you want all your future chicken dishes to smell like fish.
:confused:
seems that i need a new Roemertopf ...
(and we should reanimate this thread .... to get more good tips!)
:)
Regards
I have my favorite knife and my favorite cast iron skillet which can pretty much get me through anything.
I pity the fool who tries to mess with you!Quote:
Originally Posted by marni