I have found a BIG difference between Indian Cumin and the Cumin in most grocery stores (Mexican Cumin).
To me Mexican Cumin is heavy and earthy, while Indian Cumin is spicy, slightly hot and flowery fragrant.
Totally different spices.
To me Mexican Cumin is heavy and earthy, while Indian Cumin is spicy, slightly hot and flowery fragrant.
Totally different spices.
I essentially make a roux from the excess grease when sauteing an onion/bacon/mushroom mix. Then I add milk to the roux rather than pasta water (or more milk and less pasta water) before whisking the eggs in. Make sense? Very un-traditional, I know.
Hi Magnus.
Again I see an aluminum pan.
About 30 years ago, I experimented with distilled water, and preparing food and drinks based on it.
The distilled water demagnetized by the demagnetizing device showed a noticeably better taste, and this was noted not only by me, but by all who tried it. Then I noticed that the taste of food can also be different depending on the material of the pan. For example, in an aluminum pan, it is better to cook dairy dishes and potatoes. Obviously these are alkaline foods.
Often experienced chefs recommend using a copper pan, for example, for making jam, jams and marmalade.
Again I see an aluminum pan.
About 30 years ago, I experimented with distilled water, and preparing food and drinks based on it.
The distilled water demagnetized by the demagnetizing device showed a noticeably better taste, and this was noted not only by me, but by all who tried it. Then I noticed that the taste of food can also be different depending on the material of the pan. For example, in an aluminum pan, it is better to cook dairy dishes and potatoes. Obviously these are alkaline foods.
Often experienced chefs recommend using a copper pan, for example, for making jam, jams and marmalade.
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I actually had trouble finding any from Mexico online virtually all are from Turkey, Afganistan, or India. The brand of spices we do from the market is Frontier Coop and theirs is from India so is Simply Organics.
I buy most of my spices these days from Indian groceries (many in the Bay area). It's cheaper than the the extortionate prices they charge in the normal groceries, especially for spices like cardamom.
I tease my Indian friends at work all the time with the observation - "You know you're in an Indian store, when there's no meat counter and there's two aisles of spices".
I tease my Indian friends at work all the time with the observation - "You know you're in an Indian store, when there's no meat counter and there's two aisles of spices".
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This is enough for two years maybe and a pan of stainless steel or copper is too expensive.
I bought a maslin after getting fedup being splashed with molten jam lava, esp as you usually make jam in warm weather so have t shirt and shorts on! I considered it a lifetime investment.
@DPH: touché
@GUNFU: honestly, in my case, I tend to use whatever I find in the kitchen. This was an old pan (all markings long erased) but the thick walls made it good for a long slow cooking (good heat distribution). I just avoid aluminum with very acidic dishes, as it can leave a very faint taste (but it could be all in my head). Copper is good for when you need very fine control of your heat (and, in case of jam, nostalgia). Most of the daily gear is stainless steel (with some cast iron for grilling). There are dozens of websites about this topic online btw but no universal answer, it all depends on a particular use as well as preferences.
@GUNFU: honestly, in my case, I tend to use whatever I find in the kitchen. This was an old pan (all markings long erased) but the thick walls made it good for a long slow cooking (good heat distribution). I just avoid aluminum with very acidic dishes, as it can leave a very faint taste (but it could be all in my head). Copper is good for when you need very fine control of your heat (and, in case of jam, nostalgia). Most of the daily gear is stainless steel (with some cast iron for grilling). There are dozens of websites about this topic online btw but no universal answer, it all depends on a particular use as well as preferences.
Copper is expensive. Stainless steel selection is very large; there are not very expensive ones with a thick bottom; from surgical steel, as it says there, they are made in Germany. I also have two pressure cookers made of Soviet aluminum and German stainless steel. I usually use it as a big pot and cook borsch for the whole family. I also had Soviet-made glass pans and even a kettle made of heat-resistant laboratory glass. The kettle is still somewhere on the shelf.
Aluminum spoils the taste of acidic foods, as does stainless steel, but stainless steel is less affected. Aluminum improves the taste of boiled potatoes. But lately I've been boiling potatoes in a peel in a pressure cooker, the taste is neutral. Glass does not affect taste, but is inconvenient, since it can be broken.
https://sc01.alicdn.com/kf/HTB17xrg...Large-Clear-Stovetop-Safe-Tea-Maker-Glass.jpg
Aluminum spoils the taste of acidic foods, as does stainless steel, but stainless steel is less affected. Aluminum improves the taste of boiled potatoes. But lately I've been boiling potatoes in a peel in a pressure cooker, the taste is neutral. Glass does not affect taste, but is inconvenient, since it can be broken.
https://sc01.alicdn.com/kf/HTB17xrg...Large-Clear-Stovetop-Safe-Tea-Maker-Glass.jpg
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To augment 00940's post:
In general with cookware, you could do worse than stainless (magnetic if you're thinking long term, as induction only becomes more popular) cladding a thick aluminum core. Thermal properties of copper vs aluminum make the latter almost always a better choice, as manufacturers skimp on copper thickness.
Stockpots and sauce pans where you don't want cooking along the side walls = big disk base (>6 mm aluminum ideal)
Fry/sautee/saucier = fully cladded.
Nonstick fry pan = consider it more disposable than long-term. It will get scratched (but don't get junk either, just the ROI on the $$$ ones is terrible)
Straight aluminum and cast iron do suffer with acidic/caustic dishes, that's for sure.
In general with cookware, you could do worse than stainless (magnetic if you're thinking long term, as induction only becomes more popular) cladding a thick aluminum core. Thermal properties of copper vs aluminum make the latter almost always a better choice, as manufacturers skimp on copper thickness.
Stockpots and sauce pans where you don't want cooking along the side walls = big disk base (>6 mm aluminum ideal)
Fry/sautee/saucier = fully cladded.
Nonstick fry pan = consider it more disposable than long-term. It will get scratched (but don't get junk either, just the ROI on the $$$ ones is terrible)
Straight aluminum and cast iron do suffer with acidic/caustic dishes, that's for sure.
I watched a video of a Russian cook from a restaurant. He has a large collection of pots. He said that he came to the conclusion that it is very convenient and better for frying, a pan with fine stamping from ordinary black steel, without a thick bottom. Like the Chinese. Because it heats up quickly and cools quickly, he said. I think it is also the cheapest and most practical. The Chinese are masters of cooking, and for good reason they have been using them for hundreds of years. The Uzbeks also have a similar frying pan and they are very old and expensive and huge in size and even pass by inheritance but they are made of cast iron. Called KAZAN. Pilaf the food of the great conqueror - Tamerlane YouTube
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Reminds me of when mrs toby tried making shells of chocolate by coating kids balloons with melted chocolate. She had the chocolate too hot resulting in exploding balloons blasting molten chocolate on every surface (including the ceiling) of the kitchen and herself🙂
Depends on heating system.
I have no gas, thus induction would be nice , but i have ceramic heaters and one separate induction plate.
Thus i have a small steel wok and a big one iron wok, one copper pan and some teflon or whatever plated. Also one french heavy iron pan small diameter. Also pressure cooker.
Outside charcoal grill.
Microwave is here, used a twice a year, to make popcorn, oven used regularly and
a Sigg steamer working bamboo style steamer.
Always i have to choose whats best for the application and in the end its a sandwich 😀
I have no gas, thus induction would be nice , but i have ceramic heaters and one separate induction plate.
Thus i have a small steel wok and a big one iron wok, one copper pan and some teflon or whatever plated. Also one french heavy iron pan small diameter. Also pressure cooker.
Outside charcoal grill.
Microwave is here, used a twice a year, to make popcorn, oven used regularly and
a Sigg steamer working bamboo style steamer.
Always i have to choose whats best for the application and in the end its a sandwich 😀
I have a Towncraft cookware set which was an early clad cookware set. They have served me well for over 38 years. They are still in business, but I couldn't get a price as they sell door to door by appointment. I think I paid $850 for mine in 1982.
I have a 14" spun steel wok from college.
I have four Cast Iron skillets from 6" to 14", a Cast Iron 4qt dutch oven, and several clad bottom pots up to 6 gallons.
I do not own a non-stick pan and have no use for them.
I have a 14" spun steel wok from college.
I have four Cast Iron skillets from 6" to 14", a Cast Iron 4qt dutch oven, and several clad bottom pots up to 6 gallons.
I do not own a non-stick pan and have no use for them.