Friday, December 30, 2011

All About the Cast Iron Skillet

!9#: All About the Cast Iron Skillet

In this day and age of Teflon and stainless steel pots and pans, it may be hard to understand that for centuries the cast iron skillet was the ONLY way that people had to cook. The Chinese developed and began using this skillet around 500 B.C. except their skillets contained 3 feet on the bottom so it could rest over the fire during cooking. Iron was found to be a wonderful source of material for cookware of all types because it is easily shaped into whatever size is desired.

Another benefit from using iron cookware is that the food absorbs a bit of the iron from the skillet during cooking which is believed to be great for people suffering with iron deficiencies. For the people whose bodies do not need or cannot tolerate the extra iron, there is a cast iron skillet that they can use also. This type of cookware is still cast iron but has been enameled which protects the iron surface. The Dutch oven is a popular example of this. It allows you to take advantage of the heat retention and distribution traits of this cookware without having to worry about taking in extra iron.

Something you must do with your skillet to keep it from rusting is a process known as seasoning. You will first wash your skillet with hot water but try to use only a small amount of soap as it is not great for your pan. When you have finished washing it, using vegetable oil, cover every part of the inside of your cast iron skillet. Place in a pre-heated to 350 degrees oven on a cookie sheet and let set for an hour. You may want to open a window or 2 as this can cause a lot of smoke in your house. Once the process is completed, your skillet will look all shiny.

When it's time to clean your skillet, you only need to use a paper towel to wipe it out and then put new oil on the surface. If you are concerned about germs, any traces of bacteria that MIGHT be lingering on the surface will be destroyed when you use it to cook next. You can also wait until your cast iron skillet has cooled down and use some hot water to wash it out. Just avoid using soap. Dry it thoroughly and re-apply a coating of vegetable oil.

All About the Cast Iron Skillet

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Thursday, December 22, 2011

Cuisinart CBK-200 2-Pound Convection Automatic Bread Maker

!9#:Cuisinart CBK-200 2-Pound Convection Automatic Bread Maker

Brand : Cuisinart
Rate :

Price : $99.88
Post Date : Dec 23, 2011 01:15:30
Usually ships in 24 hours

Fresh Bread doesn't get any fresher - or easier - than this! Cuisinart offers expert engineering in smooth brushed stainless to deliver a sensational-looking Convection Bread Maker that automatically adjusts speed and timing, and circulates air while baking. Exclusive Low Carb, Cluten-Free, and Artisan Dough settings are just 3 of 16 preset menu options available with the touch of a button. Cuisinart adds 3 crust colors and 3 loaf sizes, to give bread lovers a choice of over 100 bread, dough, cake - and even jam - combinations!

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Tuesday, December 13, 2011

The Best Knives - Japanese Vs Western Knives

!9#: The Best Knives - Japanese Vs Western Knives

What is the difference between Japanese Knives and western knives?

Luckily, both lines possess world class style and functionality. They are made by following age-old methods combined with modern techniques. We probably will never know which is better except by going into the details of their main distinction - the blade. While one good component of a knife is steel, just the steel alone is not enough. You have to consider the making process, tradition and general trends to be able to define a knife's cutting edge and ability.

The Steel

Generally, Japanese knives use harder steel than their western counterpart. They are unbelievably lightweight with a good geometry and a nice balance. These knives carry a very acute edge that marks the strength and edge-holding feature close to the range of very high-end knives, 62-64HRC. They are sharper and easier to re-sharpen and known with almost no downside. Since Japanese knives have thinner edges, they do far better as cutters.

For a comparison, western knives are made of softer steel which typically clocks in at 54-56HRC, a lower hardness on Rockwell scale. This makes western knives much robust and heavier with thicker edges that can endure repeated and extensive use. However, although lower hardness can also mean easier sharpening, 56HRC edge easily dents than 64HRC will chip. In addition the dents and rolls in the blade can dull edge all the more with continued usage. Top end models go further at 67HRC.

Sharpening Edge

The average edge of a western knife is sharpened in the order of 40 to 50 degrees, while Japanese knives are sharpened on a much thinner angle from about 30 degrees or less, making the angles of the blade exceptionally sharp. Some Japanese blades can be sharpened between 6 to 8 degrees making the angles of the blade even thinner than your regular straight razor.

Design

The blend of both world traditions has emerged wonderfully designed and more functional kitchen knives. Traditional Japanese styles have single-edged blades with rounded handles and no grip marks, limiting the knives to specific cutting tasks, but now we can see western-style Japanese knives in western-style grips and double-edged blades. We already see ergonomically sharper and stronger knives versatile enough to handle different cutting needs than the plain traditional Japanese or western Knives.

Price

Price wise, I think it's a mistaken belief that Japanese knives are very expensive. If you investigate prices on standard pieces from European, Western and Asian makers, traditional Japanese knives use harder steel and usually have the wider range of specifically-designed knives bringing the notion that they often look better and are very costly. Since different knives come from different approach in style, function and performance, it is only constant that price also comes with the over-all nature of the knives.

The Best Knives - Japanese Vs Western Knives

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Monday, December 5, 2011