As reading different articles on the web today I found a great one that talked about Cookware Materials and Heat Conductivity. In this article he discuss the different materials and how conductive they are in relevance to one another.
How to know Cookware Materials and Heat Conductivity. What should you have?
By Dale Crouse and you can see more articles about cookware by Dale by clicking on his name.
How to tell if the cookware you are going to purchase will transfer the heat evenly throughout the base of the pot or pan. Even distributed heat is the key factor between poor cookware and quality cookware
Instructions
Difficulty: Moderate
Things You’ll Need:
* Paper and pen to take notes
* basic understanding of article
Step1
Why you should read this article. Stainless steel cookware, aluminum cookware, cast aluminum cookware, glass, ceramic, there are many choices and each choice has very different coefficient of conductivity. The old idea that the best heat conductor is the best cooking utensil to use may not always be true in all cases. We will look at the most popular metals used and the different construction variations that should help you make better purchases.
Step2
What materials are used in cookware? The first data we will look at is the more popular materials used. We will also add a rating system on the ability of each material to conduct heat. Our rating system will be a scale from 0 to 10. The rating of 10 will be the best conductive material and a rating of 0 would be the worst. We will stay between the upper and lower scales. As we present this data remember the materials will also cool in relationship to how fast they heat.
Step3
What are the ratings of the metals used? The material list follows: Copper rating of 9, Aluminum and Cast Aluminum rating of 5, Cast Iron rating of 1.5, Stainless Steel and Steel rating of 1, Ceramic rating of 0.5 and Glass a rating of 0.25. By the ratings it is very easy to see that copper is the best conductive material listed, and glass is the least conductive. The one problem with copper utensils is that it is reactive to acidic foods. To mention all of the important materials used in cookware, the list should also include copper clad and multi-ply utensils. The reason these are not listed is the conductivity will vary depending on the thickness of the copper clad or plate and the number of plies or layers in the utensil and the materials used in the layers. The two best choices for good heat conductivity are the last two mentioned, copper clad or multiple layered bottoms. Most all of the layered cookware has at least one layer of copper for good heat conductivity.
Step4
What type of cookware construction should you buy? To conclude the characteristics of quality cookware should be able to provide even distribution of heat. This can be achieved by material types, thickness and multiple ply construction. The cost of each manufacturing process will dictate the final cookware cost. Although copper cookware is the best heat conductor, copper also is the material that requires the most maintenance to remain with a great appearance. This would make the multi-layered bottom utensils best choice.
You can find all these types of cookware at Top Chef Cookware especially the copper clad cookware.
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Monday, November 10, 2008
Wednesday, November 5, 2008
Revere Ware Cookware
This is an article I found on the Web that will discuss the quality, highlights and also different products of Revere Ware Cookware.
Revere Ware Cookware
Revere Ware Cookware has been around long enough that most people remember seeing it used in their mother's and grandmother's kitchens. This durable cookware has been around so long for a reason: it is easy to use, easy to clean and maintains its quality for generations.With its signature pots and pans that sport their copper bottoms, it is arguably the most recognizable cookware line today.
Revere Ware Cookware Highlights
Revere Ware is lightweight, durable and easy to clean. The stainless steel and copper design of the original collection remains popular to this day. Revere now includes nonstick pans in its product line for people who like the convenience and ease of cleaning that nonstick provides.Their nonstick formula is also resistant to scratches by metal utensils. Revere also offers a bridal registry on its website so new couples can start their lives together with the best Revere has to offer.
Revere Ware Products
- Copper Advantage (Copper Base) – this is the traditional design that is most commonly associated with Revere Ware. The copper is exposed on the base as a design feature and to provide even heating. The brushed stainless steel is non-reactive and easy to clean after cooking.
- Copper Advantage (Protected Copper) – this series sandwiches the copper between layers of stainless steel, allowing only a small band of copper to show through. Besides this change, this series shares the same high quality as the Copper Base collection.
- Tri-Ply Stainless Steel (without Nonstick) – this line of stainless steel cookware encapsulates a disk of aluminum on the bottom for even heating. The knobs are treated with a phenolic coating to keep them cool and Revere's well-known pistol-grip handles provide a safe and comfortable grip. The handles are oven-safe to 350 degrees Fahrenheit.
- Tri-Ply Stainless Steel (with Nonstick) – the same high quality you find in the Tri-Ply Stainless Steel with a nonstick interior. This nonstick interior is safe for metal utensils. Dishwasher safe, this collection can be used in the oven up to 350 degrees Fahrenheit.
- Revere Aluminum Nonstick – with polished aluminum, this lightweight cookware offers fast, even heating with high quality nonstick interiors for easy clean up. The handles of the pots and pans are oven safe to 350 degrees Fahrenheit. Matching lids also have phenolic knobs to protect the cook from burns.
- Teakettles – Revere offers its classic teakettle and a more modern design with a copper bottom and stainless steel body. The copper bottom makes for quick and even distribution of heat so water boils quickly. They both sport phenolic handles that remain cool to the touch.
Revere Ware Manufacturer History
Revere cookware has its roots in the very history of the United States. Paul Revere, patriot and silversmith began working with copper in 1801. He founded the Revere Copper Company which turned into Copper and Brass, Incorporated, the very company that makes Revere Ware Copper Clad Stainless Steel Cookware.This most visibly recognizable line of cookware was designed by W. Archibald Welden and introduced to the world in 1939. This design epitomized great advances in technical and aesthetic design and proved to be amazingly durable without being too heavy. The new rounded edges made the pots easier to clean as well.
During World War II, Revere made war materials, and houseware production completely stopped until after the war ended. In 1966, the company diversified into aluminum. In 1986, after several years of financial problems, Revere was bought out by the Oxford Financial Group. Under the new ownership, Revere began to expand to include cutlery and small appliances.
In 1988, Revere Copper and Brass sold its houseware division to Corning Glass, which also owned Pyrex, Corning Ware and Visions. Today, Revere cookware is still one of the best known and most popular brands of stovetop cookware. With its heritage, quality, durability and innovation, Revere is bound to remain one of the most popular brands of cookware for some time to come.
Revere Ware has stood the test of time, and many people have old kettles or saucepans they have inherited with the famous copper bottom. The quality and ingenuity of the Revere company has continued to grow and today's cookware is just as durable and easy to use as the originals.
If you are looking for any Revere Ware pieces or sets please go Here
Source:http://www.cookwaretalk.com/revere-ware-cookware.html
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Tuesday, November 4, 2008
The Care and Use of Romertopf Clay Cookware
Before using the first time, wash thoroughly with hot water. Do not use soaps. Rinse well, then completely immerse in water and soak both the top and the bottom for about 30 minutes.
Before each time you use it, after the first time, rinse the inside of both the base and the lid under cold tap water. Pour off the excess liquid..
After adding all the ingredients, place your Romertopf in the center of a cold oven.
Do not add cold liquids once the Romertopf is hot.
Regular recipes usually can be converted for clay pots by increasing the cooking temperature by 100° F, and deducting one-half hour of cooking time.
Romertopf is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times.
To keep it in top condition for many, many years, take care not to shock it by moving it from one extreme temperature to another.
Use mitts or pot holders to move it when it is hot, and place it on a trivet, mat or folded dishtowel when moving it out of the oven.
Cleaning is a snap. Use hot water only, and a stiff natural bristle or nylon brush, or a nylon scouring pad to clean after each use. Do not use soaps; a little baking soda will cut any grease. And never use cold water when the Romertopf is hot.
When not in use, keep the Romertopf in a place where the air circulates. Place lid upside down on top of base when storing, to allow air to circulate inside the bottom of the roaster.
Don't use the Romertopf on an open flame or hot cooking plate. It is designed for oven and microwave use only.
Use one Romertopf for fish and a separate one for meats, to keep the flavors separate
You can find all different types of Romertopf clay cookware here with Free Shipping on several of the products.
Source: Romertopf cookware.
read more | digg story
Before each time you use it, after the first time, rinse the inside of both the base and the lid under cold tap water. Pour off the excess liquid..
After adding all the ingredients, place your Romertopf in the center of a cold oven.
Do not add cold liquids once the Romertopf is hot.
Regular recipes usually can be converted for clay pots by increasing the cooking temperature by 100° F, and deducting one-half hour of cooking time.
Romertopf is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times.
To keep it in top condition for many, many years, take care not to shock it by moving it from one extreme temperature to another.
Use mitts or pot holders to move it when it is hot, and place it on a trivet, mat or folded dishtowel when moving it out of the oven.
Cleaning is a snap. Use hot water only, and a stiff natural bristle or nylon brush, or a nylon scouring pad to clean after each use. Do not use soaps; a little baking soda will cut any grease. And never use cold water when the Romertopf is hot.
When not in use, keep the Romertopf in a place where the air circulates. Place lid upside down on top of base when storing, to allow air to circulate inside the bottom of the roaster.
Don't use the Romertopf on an open flame or hot cooking plate. It is designed for oven and microwave use only.
Use one Romertopf for fish and a separate one for meats, to keep the flavors separate
You can find all different types of Romertopf clay cookware here with Free Shipping on several of the products.
Source: Romertopf cookware.
read more | digg story
Top Chef Cookware.com
Welcome to Top Chef Cookware, where having a Culinary arts degree and being in the restaurant business for over twenty-five years will help bring you quality cookware and bake ware along with some unique kitchen gadgets that will make all your time in the kitchen successful.
read more | digg story
read more | digg story
Tuesday, October 7, 2008
Changes
As of January I have started to change my life and my eating habits. Now don't get me wrong I still enjoy cooking and eating I have just learned that if you over indulge you will bulge. So moderation is the key to successful eating habits. I have lost seventy-five pounds since the first of the year. This was not a New Years resolution if this is the reason why you start this is the Wrong reason. I can truly say that this is a true lifestyle change and you have to commit to the change. I have tried all kinds of weight loss plans but until you change your mind and commit to lose you want.
Once you are in this frame of mind then it is time to lose the weight. Things are tough for that first month after that it gets better. Your cooking habits will change and so will your workout habits. Your workout habits will get to the place that you feel bad if you don't do your workouts. The life style changes have started but remember that it takes a good month to get to this place so you have to stick with it. While you are making this life style change you will have to change things up so you don't become complacent and stop losing because this will be very discouraging. So change things up don't get stuck eating the same thing at the same time of days, also change up your workouts so that you are using different body areas to keep losing weight all over. Stay positive and it will seem like the weight melts off.
We have started grilling our meats alot more since our change and here is a recipe that I like that has really good flavor and is very easy to make.
Lemon Grilled Chicken
Serves 4
Ingredients:
1 Lemon
3 Tbsp. olive oil
1 clove garlic crushed
1 Tbsp fresh chopped parsley
2 Tbsp fresh chopped basil
2 Tbsp fresh chopped rosemary
2 Tbsp fresh chopped oregano
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless
Chicken breast (6oz)
1. Use a peeler to remove strips of zest from half of the lemon then trim into fine strips with a small knife. Grate the other side of the lemon to make 1 Tbsp of zest. Finally, squeeze the juice from the lemon into a bowl.
2. In the large bowl combine the lemon zest, juice from the lemon , oil, garlic, parsley, basil, rosemary, oregano, salt, pepper. Add the chicken breast to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for About 1 hour or overnight if time allows. The longer you can marinate the more flavor can absorb.
3. Preheat the griddle, grill or broiler to medium heat. Put chicken on the grill, reserving marinade. Cook chicken untill through, about 10 minutes on each side while continue to brush the marinade 2-3 time during cooking. Cook to an internal temperature of 165 degrees. Garnish with lemon strips and sprigs of parsley.
Once you are in this frame of mind then it is time to lose the weight. Things are tough for that first month after that it gets better. Your cooking habits will change and so will your workout habits. Your workout habits will get to the place that you feel bad if you don't do your workouts. The life style changes have started but remember that it takes a good month to get to this place so you have to stick with it. While you are making this life style change you will have to change things up so you don't become complacent and stop losing because this will be very discouraging. So change things up don't get stuck eating the same thing at the same time of days, also change up your workouts so that you are using different body areas to keep losing weight all over. Stay positive and it will seem like the weight melts off.
We have started grilling our meats alot more since our change and here is a recipe that I like that has really good flavor and is very easy to make.
Lemon Grilled Chicken
Serves 4
Ingredients:
1 Lemon
3 Tbsp. olive oil
1 clove garlic crushed
1 Tbsp fresh chopped parsley
2 Tbsp fresh chopped basil
2 Tbsp fresh chopped rosemary
2 Tbsp fresh chopped oregano
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless
Chicken breast (6oz)
1. Use a peeler to remove strips of zest from half of the lemon then trim into fine strips with a small knife. Grate the other side of the lemon to make 1 Tbsp of zest. Finally, squeeze the juice from the lemon into a bowl.
2. In the large bowl combine the lemon zest, juice from the lemon , oil, garlic, parsley, basil, rosemary, oregano, salt, pepper. Add the chicken breast to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for About 1 hour or overnight if time allows. The longer you can marinate the more flavor can absorb.
3. Preheat the griddle, grill or broiler to medium heat. Put chicken on the grill, reserving marinade. Cook chicken untill through, about 10 minutes on each side while continue to brush the marinade 2-3 time during cooking. Cook to an internal temperature of 165 degrees. Garnish with lemon strips and sprigs of parsley.
Tuesday, September 23, 2008
In The Fall Of The Year
As you will see I like to do a lot of seasonal recipes when different food items are at there peak along with some traditional recipe with a little spin on them to spice them up. I like using items when they are at there time of year for example now that it is turning fall it is a great time to use apples as they are being harvested and at there best in flavor. It is tougher to find good apples at the end of spring first of summer, Because you are getting to the end of last year crop. You may say" Sean aren't there some place that can grow apples through out the year," and yes but they just don't have the flavor of the apples you get in the fall.
So now I give you my favorite apple pie recipe that I found in the fall of 2003. It is provided by Land O Lakes,Inc. Like all apple pie it is great warm with a little vanilla ice cream on the side. I do find the fresher the apples like in the fall I have to use 1/3 of a cup flour plus 1 or 2 Tbsp. in the filling ingredients to help thicken the filling while it bakes so that you don't get a runny pie. So you may need to play with it to perfect it to your area of where you live. Also I have found that Granny Smith apples are the best to make it with. Try some Boca java for a great cup of coffee to go long with your apple pie.
CARAMEL APPLE PIE
Preparation time: 40 min Baking time: 55 min Cooling time: 30 min
Yield: 8 servings
Crust Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold LAND O LAKES® Butter, cut into chunks
4 to 5 tablespoons cold water
1 tablespoon LAND O LAKES® Butter, melted
1 teaspoon sugar
Filling Ingredients:
1/4 cup thick caramel ice cream topping
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Lightly toss together ice cream topping, apples and lemon juice in large bowl. Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly. Spoon apple mixture into prepared crust.
Roll out remaining ball of dough into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, across filling in pie pan. Weave remaining 5 strips at right angles to strips already in place. Trim ends. Fold trimmed edge of bottom crust over strips; build up an edge. Crimp or flute edge. Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 30 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 to 45 minutes. Serve warm.
Nutrition Facts (1 serving): Calories: 440, Fat: 17g, Cholesterol: 45mg, Sodium: 250mg, Carbohydrates: 68g, Dietary Fiber: 3g, Protein: 4g
If you have any questions please email here at www.chefdelight@blogspot.com .
9854 © 2001 Land O'Lakes, Inc.
So now I give you my favorite apple pie recipe that I found in the fall of 2003. It is provided by Land O Lakes,Inc. Like all apple pie it is great warm with a little vanilla ice cream on the side. I do find the fresher the apples like in the fall I have to use 1/3 of a cup flour plus 1 or 2 Tbsp. in the filling ingredients to help thicken the filling while it bakes so that you don't get a runny pie. So you may need to play with it to perfect it to your area of where you live. Also I have found that Granny Smith apples are the best to make it with. Try some Boca java for a great cup of coffee to go long with your apple pie.
CARAMEL APPLE PIE
Preparation time: 40 min Baking time: 55 min Cooling time: 30 min
Yield: 8 servings
Crust Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold LAND O LAKES® Butter, cut into chunks
4 to 5 tablespoons cold water
1 tablespoon LAND O LAKES® Butter, melted
1 teaspoon sugar
Filling Ingredients:
1/4 cup thick caramel ice cream topping
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.
Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
Lightly toss together ice cream topping, apples and lemon juice in large bowl. Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly. Spoon apple mixture into prepared crust.
Roll out remaining ball of dough into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, across filling in pie pan. Weave remaining 5 strips at right angles to strips already in place. Trim ends. Fold trimmed edge of bottom crust over strips; build up an edge. Crimp or flute edge. Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 30 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 to 45 minutes. Serve warm.
Nutrition Facts (1 serving): Calories: 440, Fat: 17g, Cholesterol: 45mg, Sodium: 250mg, Carbohydrates: 68g, Dietary Fiber: 3g, Protein: 4g
If you have any questions please email here at www.chefdelight@blogspot.com .
9854 © 2001 Land O'Lakes, Inc.
Friday, September 19, 2008
Just Getting Started
As you can see I am getting started with intriguing stage of my life.I am a graduate of Johnson & Wales University and have been in the restaurant industry for over 25 years.Recently in May of 2006 I was in a work related accident where I had a piece of equipment fall on me and causing major damage to my back. Now that I am disabled and not able to go back to work I am looking for something to occupy my time while I continue to get better and stay involved in the restaurant industry.I thought that I would share some of my recipe that I acquired though my journey, along with answering any questions that people may have about the restaurant,cooking and baking fields on any kind of topic.
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