Chocolate Mousse Torte

This was a great video, and a simple dessert to make. Thought I'd share it.

Kitchen Equipment-Part 2 Costs and difference

Well I hope my last post shed some light on ways to start the process in picking your kitchen equipment.  In this post I'm going to discuss the differences that make similar pans cost such different prices.  So to begin, let's look at the different types of cookware:


Stainless steel cookware is very common thank to its moderate price and a number of qualities, such as good tensile strength, excellent corrosion resistance and non-reaction with alkaline or acidic materials. Using stainless steel cookware allows using less oil and it better preserves the nutritious value of food. The drawback is that stainless steel does not conduct heat well, so the cookware requires a thick aluminum or copper core in the bottom and, sometimes, the sides to conduct heat more evenly and make the cookware more responsive to heat. Stainless steel cookware care is quite simple as it can be washed in a dishwasher and scraped with nylon pads. Special stainless steel cleaners will help bring the shine back.

Non-stick cookware is a blessing when cooking and reheating sticky kinds of food. This coated surface also means you will need less oil or fat while frying on it. But you have to be careful while using and washing non-stick cookware. Avoid scratches on the surface or it'll lose its properties. Use only wooden, plastic, or coated utensils when cooking. Wash in hot soapy water but never in a dishwasher.

Cast iron is comparatively inexpensive, conducts heat evenly and once heated, keeps it for a long time. Such cookware is good for deep-frying and slow cooking. The main problem is that it rusts, stains and becomes pitted when exposed to air, moisture and certain foods. Do not wash cast-iron cookware in soapy water, instead try wiping clean with a paper towel. To prevent rusting, remove any excess moisture from the surface and coat with oil before storing.

Aluminum cookware is quite cheap compared to other materials. It's very lightweight yet strong. It is a good conductor of heat and does not easily distort when exposed to high temperatures. The obvious drawback is its reaction to acidic and alkaline foods leading to corrosion and spoiling the taste of the food cooked. That's why it is often coated with stainless steel or anodized coating to protect the food. It doesn't require any special care, usual washing in a soapy water is enough. However, if the surface has anodized coating, you better avoid washing the cookware in a dishwasher and be careful not to scratch the finish.

Lined copper cookware is quite expensive, though has a number of advantages. It conducts and responses to heat very well, cools down quickly when removed from the heat, preventing food from burning and becoming overdone. Copper cookware is a good choice for many cooking methods. The main problem is that copper interacts with everything it comes in contact with. Moisture in the air causes it to form a film on it that is poisonous and salty food causes a chemical reaction that can make food have a metallic taste. For that reason copper cookware is lined with tin, silver or stainless steel to enhance its qualities. Care includes delicate washing with soapy water and regular polishing with special copper polish to keep its bright copper shine.

As you can see, there are many different types of cookware for many different applications.  This now takes us back to my previous post where we discussed buying cookware around the way you cook.  Personally I feel that people get to hung up on buying their cookware in sets.  This really isn't a good way to personalize your kitchen, not to mention you may be buying more than you need.  Don't be afraid to mix up your types of cookware, in the end you may be saving yourself money.

Now when it comes to price, remember the differences listed above.  Now here is a quick guide on cost difference from lowest to highest:

1. Aluminum: Good choice for soup pots, and roasting pans, and some saute` pans
2. Non-Stick: A good choice for omelet pans, and as a general saute`pan
3. Stainless Steel: Not a good heat conductor so be careful if looking at saute` pans
4. Cast Iron: Durable, long lasting, heavy, great for most applications
5. Copper:  Great even heat conductor, excellent for baking, and candy making

Well I hope you've found this information both helpful and useful.  You may notice your confidence increase when your working with the proper equipment.


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Some keys to great BBQ

We are rapidly approaching BBQ season, so I thought it would be nice to put a few hints out there that I've found useful over the years:

• Steaks- On the day your going to BBQ, take your steaks out of the fridge in the morning and leave them out on the counter all day.  This will allow the meat to reach room temperature which is ideal for grilling, this allows a more even cooking to achieve your desired level of done-ness. 
• Rubs- Weather it's chicken, beef, or pork try making a rub using brown sugar as your base.  This will make a great crust on the meat and carry the flavor really well.
• Wood Chips- A great way to give meat that "smokey" flavor without spending hours with your meat in a smoker.  Take some hickory chips (sold in the same spot you get charcoal) and cover them with water and soak them several hours before grilling.  If you want to spice it up you can add some whiskey to the chips as well.  Then just before you put your meat on the grill shake the drained chips around the outside of the coals, this will prevent flare-up.

  Try to remember when you are grilling, it's all about the meat so keep it simple!