Jacques Henry, President of Emile Henry, presents the new Emile Henry Flame cookware manufacturing process including a cooking demonstration by Patrick Lobo, Sales Manager at Emile Henry. The Emile Henry Flame cookware is designed to be sturdy and durable for cooking in the oven; gas flame, electric or halogen stove top; or over an open flame on the grill. Products include various sizes of dutch ovens / stewpots, braiser, fondue set, tagine, rectangular roasting pans, oval stewpots, and tarte tatin set. This innovative ceramic cookware comes in a variety of colors: red, black, blue, green, and fig (dark purple). The clay cookery locks in the flavors and cooks evenly. Compared to cast iron cookware, they're just as strong but weigh 30% less. It is microwave and dishwasher-safe where metal cookware is not. Its surface cleans up easily and it is so durable that a cook can cut directly in the cookware even with an electric knife without fear of scratching, chipping or cracking the surface. Flame-Top goes under the broiler and directly from a freezer or refrigerator into a hot oven. Emile Henry flame cookware can be purchased online at www.emilehenryusa.com
Sunday, December 25, 2011
Monday, November 21, 2011
Cooking 101 - The Raw Beginners Guide to Cooking
Here is how to get organized and learn all you need to know to start on your way to becoming a proud chef.
What Does Saute Mean?
If that throws you then you have to learn food terminology of cooking terms. It is pointless at this stage to guess what some of these terms mean. The best way to learn is to start small. Don't bite of more than you can chew. Start with simple dishes like scrambled eggs or an omelet.
The No. 1 Tip
Get organized. Look at the ingredient list, prepare the ingredients that the recipe calls for and place the ingredients in small dishes in the right sequence that the recipe calls for and when to add them. Have all your utensils handy and any pots or pans ready before you begin. Know what goes in what and when by again following the recipe.
Measuring
Some recipes are metric, such as add 30ml of liquid, confused? get a metric conversion chart. Many measuring devices are in metric and ounces, if not have a set of both. Many cookbooks will have a conversion chart in the index. Ounces can be confusing. For instance 16 ounces can be by weight or volume. Just be sure you read carefully when measuring anything in ounces.
Temperatures
Many recipe books will show different temperatures for the same dish. Why is that? There is no quick or right answer because some stoves or ovens are not rated exactly the same. Use some common sense if you know that 400 degrees is going to be too hot 350 degrees will work just as good if not better, and you wont burn that wonderful creation of yours.
Time
Same guidelines as temperature. Observe what is happening while cooking, all food will eventually be cooked. Some recipes are very sensitive to time so when starting out don't attempt any of them until you gain some experience.
Spices
Getting this wrong can be a disaster. ALWAYS if anything use less and adjust by taste when cooking. Spices are highly personal, if you like your chili hot you can adjust for your own taste even if the recipe calls for less. Other spices such as garlic powder or fresh garlic falls under the same guidelines. Whatever you do don't overdo it with most spices.
Away You Go
Once you've learned the basics of cooking it is unlikely that you will ever need to relearn them. This means that you can constantly build up and expand your cooking skills after gaining experience. There are plenty of good beginners cookbooks to choose from at your local bookstore and more recipes online that you can browse.
Just remember cooking is always a learning experience. Once you get past the basics you can expand your creativity in many ways wherever your interest may take you. Food is an adventure, Chinese, Thai, Italian or good old American traditional food, be patient, be calm and have fun.
Thursday, November 10, 2011
Cooking With Jess - Grilled Chicken and Apple Panini
Hi guys! It's LUNCH time! What you will need: -1 panini bread or any bread of your choosing -Mustard or mayonnaise -Pieces of Chicken breast -Shredded Partially Skimmed Mozzarella cheese -Apple slices, finely chopped You can use a panini press for this recipe or a pan on top of your stove top! ENJOY! Much love, Jess xoxo
Good Touchsmart Iq775 Brand New Chamberlain Hd900d Kona Coffee Machine Buy Now
Subscribe to:
Posts (Atom)
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
