The first time I became aware of consumer titanium, was when I bought my glasses. Seems that I among other people are very allergic to some metals, and have had some bad reactions to metal wire rim frames, that manifested as burning wells were of the metal touched my skin.
Now standing still is a wonderful, hyper allergenic alternative for a ring posts, but if used for any visible surface. It is not very nice looking. So when I was offered stainless steel wire rim glasses, I was not at all impressed. Into the lovely pink tinted titanium. They are featherlight and have never had anything else sense. I will always stick with titanium glasses and even in my cookware I want it to be made of titanium.
So it would only stand to reason that he would eventually make titanium cookware. Don't let the light weight for you here, as I know you probably rightly associate a good set of cookware with heavyweight and durability. Titanium is extremely durable and warpable and scratch resistant.
It is a fact that titanium cookware is also nonporous and completely prevents any leaking of other metals and alloys it may be used in the manufacturing process, into the food. This promotes truly flavorful food, and nutrient and moisture retention are at its best.
If you are in the high tech things in this is actually very exciting. Titanium cookware's time has come! It is still a bit pricey, as a small frying pan can be just over $100. I would hope as time goes on, and it becomes more common to find cookware made of titanium, the competition will reduce the cost. In the meantime, the fact that cooking time is reduced with titanium cookware, and then the learner or all is necessary, we will save money. When cooking with titanium, we reduce the water we would usually using cooking. With water, Kevin Steen and Al Gore a lot of nutrients into the air. When they do no good. Titanium is clearly the new wonder metal. Even there were titanium is lovely.
There are some very lightweight titanium, that is used and titanium cookware and accessories for camping and backpacking. This product line also includes cups and dishes, which again would be great to bring on a camping trip, because of the light weight and durability. Keep an open mind as titanium cookware matures in the marketplace, and eventually comes down in price.
When you are doing any kind of cooking in the kitchen you will be surrounded by different types of pot and pans which are cumulatively labeled as cookware. This cookware is made from different types of metals including aluminum which is a form of hard anodized cookware.
Hard anodized cookware is a new innovation that makes cooking even easier. This is a technique that oxidizes aluminum and makes it much harder than normal stainless steel. Even though the metal is harder it is still maintains its lightweight nature so the cookware is not heavy at all.
When cooking with some metals you have to worry about chipping, corrosion, and in some cases wherein the cooking surface of the cookware peels. This can all be harmful to the food being cooked and ultimately the pans have to be thrown away. With hard anodized cookware this is no longer a problem. In fact the surfaces are able to handle a very high heat and still perform without causing any health problems.
Most cookware will have you spray the pan with a lubricant before you start your cooking. With hard anodized cookware you do not want to spray anything in the pan because it could be a nightmare to clean up subsequently. Instead add a little oil or a dab of butter for lubricating the pan. Even though the surface is non stick in nature it always helps to add a little lubrication while the pan heats up.
Even though hard anodized cookware can be washed in the dishwasher it is not advisable. You can run the risk of the pan being discolored or even damaged because the soap is more abrasive. As with any non stick surface just add a little soap on your dishcloth and rinse in warm water. Grab a towel and dry the pan thoroughly.
If you happen to burn your food in the hard anodized cookware it is not a problem to remove at all. Place the pan in the sink and put a drop of dish soap in the pan. Then fill the pan with warm water and let it soak for about 30 minutes. Everything will gently wash away and the pan is good as new again.
As with any type of cookware over the years it might appear as though there are stains on the surface from all the usage. In order to remove the stains from the hard anodized cookware you will need to make a type of paste. Put a little baking soda in a bowl and add some water. Mix until you have a form of a paste. Get a nylon pad and gently rub some of the paste over the spots. Let everything sit for about 30 minutes, rinse the paste away, wash with soap, rinse the soap off, and then towel dry. The spots will be all gone.
Hard anodized cookware will cost you more than normal cookware but, it is not the most expensive in the market. This type of cookware comes with a warranty that will last the life of the pans unless you place them in the dishwasher because then the warranty is void. This cookware will not only last for you to cook on for many years but, you can pass on to your children as a legacy when they are ready to cook.
When you say Romania, you start thinking of Transylvania and count Dracula. But what few people know is that Romania is a country with a great landscape and a great tradition in the art of cooking.
This country was occupied by many conquerors like the Romans, Greeks and Turks. This is why many of the recipes have ancient roots. Even today this tradition in cooking remained. Every region in Romania has its specific specialties.
So if you go to the mountain side don't stay at the hotel. We suggest you take a room in one of the locals villa. Villa managers are serving all sorts of traditional foods and you won't regret it. Hospitality is at high price in their houses.
On the menu we have the original all times favorite: Sarmale. Sarmale is a recipe that takes a lot of time to prepare. For the result to be outstanding, the dish must be prepared a long time before. Locals usually take fresh cabbage and put it in a barrel along with water and salt. They add all sorts of aromatic herbs like basil for example. The cabbage is left to soak in the salted water for about 3-4 months. This operation usually begins at the beginning of autumn so the cabbage is ready by Christmas.
Most Romanians will say that Sarmale are great during holidays. Once the cabbage is ready, a mixture of rice and minced meat will be prepared. Then they take parts of the composition the size of a meat ball and roll them in a cabbage leaf. Out of a bowl of meat and a cabbage you should get about 20 Sarmale. These are then cooked in the oven for almost an hour. Tomato sauce can make wonders to them while cooking. If you want to try this at home don't forget to spice the meat. They should be served warm with traditional bread. A glass of Palinca is also welcome. Palinca is a traditional drink similar to whiskey. The difference is that Palinca has plum flavor.
The middle of the country is also famous for the cheese. If you happen to come that way try some of the cheese. You will find it deliciously divine.
Another thing Romanians are renowned for is soup (ciorba). Their soups are extremely good especially served with hot peppers soaked in vinegar.
The most traditional food of Romania is Mamaliga (corn mush). They serve it hot with cheese, butter and yogurt. Combining this with sarmale and Tuica (grape brandy) will turn out to be a memorable culinary experience.
If you ever find a course of Romanian culinary art don't miss it because it will help you understand a lot of things of an unknown but happy place here on the planet. You can find and taste Romanian food in many restaurants all over the world well known for their great food and atmosphere. Don't worry if you don't find a place where you can learn how to cook Romanian style or other desired styles because there are a lot of books that will help you learn how too cook and maybe apply your knowledge in your own restaurant afterwards.
The slow cooker, also known as a crock-pot, is a very handy appliance for many types of cooking. The classic image of use of a slow cooker is to load it up with ingredients and turn it on before leaving for work, and coming home to a dinner that is ready to eat.
This truly works in many cases, but there is usually a bit more to it than seems at first sight. The next information about gradual cooking would be little doubt enormously amplified in a great slow cooker cookbook. Slow cookers provide even, low warmth, moist environment cooking. This could work effectively for a lot of simple one dish meals. Beef stew is an effective example of this.
You may be able to save money on meat by using a slow cooker. The low temp and constant moisture is a great way to tenderize cheap cuts of meat. The breakdown of collagen releases richer flavor than faster cooking methods.
Spending extra money on a cooker provides the cook extra options. The cheaper ones have a single warmth setting; more cash means more choices. Cooking on low is healthier for many dishes; however a higher heat can be used initially to rise up to cooking temp faster.
Except for some high of the road fashions, the temperature settings management the amount of heat produced by the cooker. This not directly determines the temperature. Some superior fashions have controls that can be utilized to specify the heating time, and even phases, comparable to two hours on excessive adopted by 4 hours on low. A few have temperature probes that can be utilized to really specify cooking temperature.
The most important advice for slow cooking is, leave the lid on. Occasional checking is OK, but every time the lid comes up the temp goes way down, and it takes a long time to come back. Less water is needed for most recipes, because there is less evaporation. Sometimes the water cooked out of the ingredients may be enough.
If you're looking for stainless cookware then you are already on the right track as far as kitchen equipment is concerned, but for the best outcome you will want to make sure you have professional stainless steel cookware. Running to the store and buying the first cookware set you see simply isn't going to work! There are a few reasons for this of course as not all products are of the same quality. Something that many people tend to forget is that buying your pans at the dollar store isn't really acceptable. They might work for a while, but this cheap stainless cookware will not hold up to the basic wear and tear that you would subject it to on a daily basis.
Does this mean all discounted pans are going to be utter trash? Not quite. In fact, there are quite a few cheaper 'Mart' level stores that have great professional stainless steel cook ware. It's all about being careful, and if you really want to end up with a high quality item, it would be in your best interest to buy only from brands you trust and brands you know.
Something important to note is that many of the major manufacturers are actually based in Europe now, and with that being the case, metric measurements are used for the pot thickness. For example 1.0 MM is actually 0.0394 inches in thickness. 0.5MM is in fact one half of that, and 2.0MM is twice the thickness. At term to use for these pots, of course, is Gauge which works in reverse. A larger gauge will result in a thinner pan, which means a 16 Gauge pan is 1.3MM thick.
These days' consumers seem to be opting for the more durable and heavy pans on the market, for example you have the 6 Gauge and even the 8 Gauge which are popular among individuals and professional cooks. Something to stay away from is the 12 or 14 Gauge pans as they are a bit too thin and will more than likely warp the moment you put them on the stove. It would be in your best interest to purchase heavy duty pans even though they might be a bit more expensive.
On that note, now would be a great time to start looking for the pans you need whether you search online for stainless steel pans or simple go to your local retail store. Remember to check the gauge and ensure you are getting what you need. When it comes to your pots and pans, the last thing you ever want to do is settle! That being said, it's time to get down to it and find the pot of your dreams.
As we are all busy with our work, deadlines and stressed lives we tend to ignore to prepare our meals. We would just want to by those instant microwavable foods on convenient stores and just heat them on the spot or buy those hotdogs and have your breakfast or dinner on the bus or on your way home. Thanks to new innovations in technology, it is now much faster and easier to prepare food and you don't even need to buy so many ingredients and prepare them one by one. Making your dinner can now be so easy.
Explore the produce section of your local grocery store to find fruits and vegetables in every color you can find. If the season doesn't allow you to find a couple of vegetables in each color, move to the frozen food section and find them there. Be sure to cover leafy green and dark green, loose leaf lettuce and broccoli or Brussels sprouts; orange sweet potatoes and carrots or cantaloupe; bright yellow foods such as bell peppers and crisp corn on the cob. Pick up mushrooms, yellow or red potatoes and green and red bell peppers and onions too. Think of vibrant colors and try to find at least one food item for each color you can think of. These are among the healthiest items in the market. These are also the corner stones of a healthy diet.
The Needed Meat
We all love meat and we won't be able to have a meal without it for so long. Now when going to the meat counter, look for chicken (breast part preferably), pork, fish and shellfish; make sure that they are fresh and clean. Lean beef is also healthy for you, but let's not make that as an everyday meal. Keep in mind that a serving sized piece of meat is about the size of the palm of your hand.
Other Healthy Stuff
Choose your dairy items carefully and please try to use low fat selections whenever possible. These kinds of dairy items are as flavorful as their counterparts and you will have the benefits of less fat. Some say that the taste may change but it's just a matter of being health conscious, a little difference in the taste won't matter.
When it's time to prepare a meal, you only need to remember 1 thing, that is "balance", begin with selecting a palm sized piece of meat for each of you and then you can sear, broil or steam it instead of frying. Baking is also an option but this can be time consuming. Select some of your brightly colored vegetables and stir fry them in olive oil, adding seasonings to suit your taste. You can also toss together a light salad of those healthy greens and colorful add-ins.
The Internet also has a wide resource of healthy salads, meals and even slow cooker recipes. Just toss them in your crock pot and that's it. Having a home made healthy meal doesn't need too much work or preparation, you will just have to mix and match and you will have a variety of healthy meals right in your kitchen.