Filed under: Baking, Cookware | Tags: bakeware, Baking, cast iron, ceramic, clay, earthenware, glass, porcelain, stainless steel, stoneware
The history of bakeware dates back to ancient civilizations as we all know. It was better known as pottery which has been found at archaeological digs and has been dated as far back as can be remembered. It started out as simple clay pots that were fired and used for cooking, baking and storing food as well as other things.
Todays world uses a lot of the same materials and has added to them with the ever expanding advancements of technology. You can still find clay bakeware which is similar to earthenware and is still very popular. Then you have your ceramics, stoneware, stainless steel, porcelain, glass, cast iron and non stick, to name a few more.
All of them are good for baking and here are a few characteristics to keep in mind when choosing what to use.
Clay and earthenware are are kiln fired. They are great for baking fish, meats, stews, casseroles and breads. It is relatively inexpensive to produce and can be transferred directly to the table. It provides an attractive look to your table and many pieces have beautiful designs which bring a personal touch to your dishes and most types can be used on on the cook top. It does however chip and break easily and is not the best choice for baking pies and cakes.
Glass, ceramic and stoneware ( which is a blend of glass and ceramic ) are more modern than the earthenware and clay bakeware and come in a wide variety of shapes and sizes. These are used more for casseroles and cakes and can also be transferred to the table, since most of them are glazed and have elegant designs. They too have a tendency to chip and break. Because of the processes involved this kind of bakeware is a little more expensive than the clay or earthenware varieties but are worth the money.
Porcelain bakeware is probably the most expensive and is very elegant. The rich glaze and attractive designs make it stand out and make a real statement at your dinner table. It does chip and break so it is recommended for special occasions because of its high price and value. I would classify it as high maintenance because of how fragile it can be.
Stainless steel bakeware is very durable as it does not chip or break and can be used for every kind of baking. It is easier to clean and is dishwasher safe. It does not react with food and is my favorite for roasting meat. It is great for making all of those wonderful sauces after the meat is done because it can go to the cook top and and can be utilized to render sauce or gravy using the pan drippings.
Cast iron bakeware is the best conductor of heat and has the most even heat distribution. It is almost indestructible and lasts forever with proper maintenance. It is heavy and needs to be seasoned before use. It will rust if not properly maintained and and does react with certain foods. It is relatively inexpensive and is worth having around because of its baking versatility. It too can be used in the oven or on the cook top.
Non stick is probably the most popular type of bakeware and is probably the best for baking pies and cakes. The non stick surface that is the most widely known is teflon and if you want easy clean up this is for you. The non stick surface is most often applied to either an aluminum or stainless steel piece of bakeware and is dishwasher safe. Non stick coatings will chip over time which can result in little flakes of the coating in your food.
There are a lot of different kinds of bakeware out there and they all have their best uses and I would recommend trying them all to see what you like best. It would be a good idea to have at least one piece of each to experiment with. You will then find out what type best suits your individual needs.
If you would be interested in looking at some quality bakeware go to my website at www.onestopcook.com
Filed under: Mexican, Soups | Tags: albondigas, beef, cooking, Food, mexican food, Recipes, soup
If you like Mexican style soup, here is one for you. Spicy and delicious.
INGREDIENTS: (Meatballs)
1 1/2 Lbs. ground beef (10% to 15% fat)
3/4 teas. salt
1 teas. pepper
1/2 teas. garlic powder ( or 1 clove garlic, crushed)
1/2 teas. onion powder
1/2 tbsp. Dried Mexican whole oregano ( then crushed )
2 big tbsp. corn starch or dry masa
Combine all ingredients, mix well, roll into balls and set aside. Makes about 25 to 30 1″ to 3/4″ meatballs.
INGREDIENTS: (Soup)
6 cups beef broth ( use can use bullion if you don’t have broth )
3 cups chicken broth ( bullion is fine )
2 carrots ( sliced)
2 celery stalks ( sliced )
1 onion ( 3/4″ dice )
3 tomatoes ( 3/4″ dice )
1 poblano Chile ( roasted and peeled )
3 bay leaves ( dry )
1 teas. dark chili powder
1 teas. light chili powder
3/4 teas. cumin
meatballs
METHOD:
In a large soup pan bring beef and chicken stock to a boil. Add carrot, celery, onion, light and dark chili powders, bay leaves and cumin. Boil for 15 minutes.
Add meatballs, diced tomatoes and poblano chile and boil for 15 more minutes. Bring down to a simmer. Let simmer for 30 minutes or until meatballs are tender.
Serves 8
Optional garnishes: avocado slices, tortilla chips, cilantro
For great high quality cookware and more, check out my website at http://www.onestopcook.com
Filed under: Cookware | Tags: Cookware, copper, stainless steel, stainless steel cookware, tri ply
Tri Ply displays one of the worlds most popular and functional cookware concepts. Tri Ply is basically two or three different metals that are laminated or bonded together to obtain the advantages of the two metals in one piece of cookware.
The metals most often used to create this high quality cookware are stainless steel, aluminum and copper. This type of cookware is often more expensive but is very durable and conducts heat faster and more evenly. The two main types are with just a base or disc inserted in the bottom and on your top quality cookware the inside layer goes up the side as well as at the base.
The most popular type of tri ply is stainless steel with aluminum. This type has an aluminum core sandwiched between two layers of stainless steel. The construction of this type of cookware starts in the raw material stage, with sheets and blanks. The aluminum is laminated between two sheets of stainless steel and then molded into the desired shape.The highest quality of this type is when 18/10 stainless steel is used to cover the aluminum core with 18/8 and 18/0 being of slightly lesser quality due to the different amount of nickel and chromium used to make the stainless steel. This type of cookware, because of how it is constructed is expensive but worth the money since it lasts so long. It is great for all types of cooking and most brands can go from the stove top to the oven.
One thing to keep in mind when buying this type of cookware is that you can get the same high quality product without having to spend your life savings. There are quality cookware companies out there that can give you the same great product, made with the same materials as the top brands. Just be sure that you read up on the materials used and how it is made. The big companies know they are popular and will charge you more for their name so be careful.
Another type of tri ply cookware is made with copper, aluminum and stainless steel. It starts the same way as the stainless steel/aluminum kind but has copper laminated on the outside instead of stainless steel. It has three layers with copper on the outside, aluminum in the middle and a stainless steel interior. Copper is used for it’s conductivity as well as the aluminum since stainless steel alone is not a good conductor of heat. The process of making this type of cookware is also expensive, a little more so than the stainless steel and aluminum type. It is better for the stove top because of the insulation properties of the copper. Copper does react with food and will discolor it and can even be toxic with some foods which is why most copper cookware is lined with tin, nickel or stainless steel. Despite this fact it is still a top quality product. Having copper cookware will also make a statement in your kitchen with it’s classy look and mirrored finish.
As with all cookware products, as stated earlier, you want to do a little homework. Sometimes the big name brands are not the best buy for the money. You can look at what they offer for the price and compare. With a little knowledge you will most likely find a quality cookware set for about 30 to 50 percent cheaper than the big guys without compromising on quality.
If you are looking for cookware I have created a website with high quality cookware. You can compare prices with your favorite store and see if you will save any money. Thank you for your interest in this article and have a great day!
Filed under: Asian | Tags: , Asian, beef, broccoli, egg roll, fried rice, Recipes, rice
Here is a little something I whipped up last night. I hope you try it.
INGREDIENTS:( Broccoli Beef )
2 1/2 lbs. Beef ( chuck roast or sirloin )
2 Broccoli Crowns
1/3 Cup Yoshida sauce ( you can find this in the Asian section of your store or with the BBQ sauce )
1/4 Cup Teriaki sauce
3 Cloves garlic ( crushed )
1 Teaspoon pepper
1 Teaspoon onion powder ( not onion salt )
Peanut oil ( for frying )
Method:
Cut broccoli into bite-size pieces.
Trim fat from meat and discard fat.
Cut against the grain into thin, bite-size pieces. ( about half a finger long )
Pour Yoshida sauce, Teriaki sauce, garlic, pepper and onion powder into a zip-lock bag and marinate for at least 2 hours.
Add peanut oil and equal portions of beef and broccoli and cook on medium high heat in a skillet, saute until done ( about 8 min. ) Repeat.
Note: It is best to do this in batches. Too much food in the pan will make meat steam instead of fry.
Note: You can add a little more Yoshida sauce and Teriyaki sauce to your mix if needed. This is helpful for the first few batches, as most of the marinade will remain in the bag.
INGREDIENTS: ( Fried Rice )
3 Cups cooked rice
1 Cup mixed vegetables
1 Egg
3 Tablespoons peanut oil
1 Tablespoon Sesame oil
Method:
Here is a great tip for scrambling an egg. Put your egg in a bowl and whisk as normal. Stir in a teaspoon of water.
Microwave on high for 1 minute and you have an instant scrambled egg. Pretty cool! Just give it a stir.
Add peanut oil and mixed vegetables to skillet and cook on medium high heat for 3 minutes.
Add scrambled egg.
Add cooked rice and sesame oil and saute for 10 minutes.
INGREDIENTS: ( Egg Rolls )
1lb. Ground beef
1 Large carrot
1/2 Medium size onion ( brown )
1 Stalk celery
1 Egg
1 Teaspoon salt
1 Teaspoon pepper
3 Cloves garlic ( crushed )
1 Teaspoon onion powder ( not onion salt)
2 Tablespoons Teriyaki Sauce
10 Egg roll wraps or spring roll wraps
2 to 3 cups Vegetable oil ( for frying )
Method:
Dice carrot, celery and onion into very small dice.
Here is a dicing tip: cut carrot into strips ( match-stick size ) then cut into small dice.
Add ground beef and break it down as much as possible, the smaller the pieces the better, about like taco meat. Cook until half browned and then add everything but the egg and wraps.
It should look like this when it is done. Let cool completely.
Note: If you try to roll up your egg rolls while the mixture is still hot it will turn your egg roll wrappers into mush ( not good )
Whisk egg for an egg wash and set aside.
Take about 1/3 of a cup ( packed ) of the cooled mixture and place on your wrap.
Fold bottom corner over and press mixture in ( you want it packed tight ). Brush remaining corners with the egg wash. Fold outside corners in and roll it up tightly.
This is what it should look like. Keep going until you have used all of the mixture. It will make 10-12 egg rolls. Heat oil to 350 degrees. If you have a deep fryer it will be easy. If not, heat oil in a 2 quart sauce pan using a thermometer to identify the temperature. Fry 2 to 3 at a time and place on paper towels to drain. They take 2 to 4 minutes to fry or until golden brown.
Now it’s time to eat!
Serves 4-6
Note: ALWAYS be careful when cooking with oil, it is very hot and will stick to your skin and your clothes and will continue to burn you. If you do get burned you will need to immediately submerge the affected area into ice water to stop the “cooking”. I have heard of people spreading butter on a burn, all this does is keep the heat in.
If you are in need of some high quality cookware I have created a website just for you. You can find it at http://www.onestopcook.com
Please come back to see more recipes and tips, and, by all means, feel free to comment.
