Cast Iron Skillet

Saturday, June 26, 2010

Skillet-Rebirthing Live in Denver CO

Skillet Performing Rebirthing Live at Elitch Gardens in Denver CO

http://www.youtube.com/watch?v=4HVvmQS7vvY&hl=en

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Principles of a Chinese Gourmet

An introduction to the fine art and science of creating perfection out of simple ingredients.

Among devotees of gastronomy who have had the privilege, of sampling the great national cuisines of the world, the Chinese cuisine is rated No. 1 quite as often as the French. It has a purity and refinement that transcend mere cleverness, a beautiful simplicity that marks the truly gourmet. Like the French, it is based upon sensitivity to the inherent nature of the foodstuff being prepared. Chinese awareness and respect for intrinsic taste and texture have produced a highly sophisticated body of practices and seasoning.

There are cookery books that provide recipes for Chinese food. But recipes are dry reading at best. As cookery is an art, one can hardly learn much from recipes without an explanation of the principles that underlie the cuisine that created them. The principles of Chinese cooking have been developed partly from long experience and partly by accident through many centuries. They are applicable not only to Chinese food but to good cooking in general, a science as well as an art.

First, the Chinese believe in nature. According to their interpretation, everything that grows on earth and is edible can be delicious when properly prepared, and so is intended by nature to be eaten by man. The Chinese explored the kingdom of vegetables and herbs and living creatures and so discovered a number of foods, undreamed of by the Westerner, that are both appetizing and beneficial to health. They are used when freshly gathered from field or forest or sea, and again after they have been preserved by pickling or drying in the sun. Thanks to these means of preservation, their supply is assured for all seasons.

As an example, the Chinese discovered the virtues of the soybean, and methods of growing bean sprouts indoors and making bean curds throughout the year.These ingredients are truly a blessing to the Chinese and a just reward for a long, patient search. They are appetizing, nutritious, and because economical to produce, accessible to all. When properly prepared, they appeal equally to the palate of prince or peasant. Such widespread appeal is typical of Chinese cooking.

Most Chinese dishes include some vegetables. The net effect is to enhance the taste of the main ingredient (meat or seafood) and at the same time give simple vegetables the benefit of pleasing flavor from the meat. The combination makes a delicious dish, easy to digest and healthful. Of course, Western cuisines use vegetables, too, but they are generally cooked and eaten separately from the meat. The Chinese cuisine includes some roasted (shao k'ao), grilled (chien),or fried (cha) dishes, not combined with vegetables, but they are the exception.

Consequently, Chinese dishes require less meat. A small piece, say half a pound, enough for only one person if cooked the Western way, may serve five persons if cooked in the Chinese way. An excellent example is the well known dish chop suey, which, although invented by Chinese in America rather than in China itself, utilizes the principles of ch'ao, a staple method of the Chinese cuisine.

Ch'ao, pronounced and often spelled "chow," means low-oil, quick-stir frying. Both meat and vegetables are cut into small pieces and cooked over high heat in a . wok, a large concave skillet. Lacking a wok, the American cook can achieve the same effect in a cast-iron frying pan. A small amount of oil is used, but practically no water. The method is almost unknown to the West, which is surprising because it is so simple and quick and adds flavor to everything cooked. It is suitable for cooking either meat with vegetables or vegetables alone, in almost endless variety.

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Thursday, June 24, 2010

The Why, Where, When and Wow of My Favorite Cookware Sets

Why:

Because cooking should be easy, fun and enjoyable, but doing it the wrong way can turn your kitchen into a catastrophe. Timing is everything when it comes to cooking and what you choose to cook with is as equally important in order to ensure a pleasant cooking and dining experience for both you and your guests.

Where:

The Stove is not the only place to cook your meals these days. In these modern times, several kinds of cooking devices have been created and can be used to prepare all different types of foods for cooking everywhere but the kitchen sink!

When:

When preparing your favourite dishes, cooking will be much easier and more enjoyable if you have the right culinary utensils for the food you are going to prepare. Here is a great list of all-time favourite cookware sets and when to use them; along with simple suggestions, valuable tips and useful information to help ensure that you're using the proper utensils for all of your culinary tasks.

Wow:

Prepare incredible, edible foods using your favourite cook and bakeware sets. The best cookware sets offer pieces that come in a variety of shapes and sizes that will provide the most efficient use, with the least amount of equipment. These sets should also include a few additional, supplementary pieces to be used for specific purposes, such as a stir-fry or saute' pan, for example.

Roasting Pans:

Roasting Pans are used to cook foods slowly in the oven by surrounding them with hot air, like a pot roast with carrots and potatoes. Oftentimes, this is done in a clear, heat-resistant cooking bag. Most common roasting pans are accompanied by low sides, but some prefer to use a high-covered roasting pan for searing meats, such as roasted duck, pork spare ribs, honey-glazed ham, or roasted turkey.

Sauce Pans:

Sauce Pans are considered to be culinary workhorses and are used to prepare recipes and sauces ranging from classic cuisine to simple marinara, as well as fresh-frozen vegetables. You'll want to be sure and choose a non-stick sauce pan for foods like oatmeal, rice, and other "sticky" types of food. The flared-type of sauce pans are the best for reducing liquids; while rounded sauce pans make it easier to stir ingredients like gravy, pudding, and cheese sauces, which tend to stick to the inside corners of sauce pans with straight sides.

Saute' Pans:

Sauté pans are flat and wide with plenty enough surface space to sautee onions, mushrooms or garlic; as well as browning a filet of fish or a breast of chicken. The straight sides of these types of pans aide in preparing recipes that call for sauces like marsala vinegar, sherry wine, or lemon-peppered butter.

Skillets and Frying Pans:

A Frying Pan or Skillet has moderately high and slightly flared sides. They are used for most all-purpose frying, such as fried chicken, breaded pork chops, and hashed brown potatoes. The non-stick skillets and pans are the best for preparing omelettes, pancakes, and grilled cheese sandwiches. The oval shaped skillets and frying pans are superb for foods that are long in length; such as fish filets, fried crepes, pigs in a blanket or bratwurst.

Crockpots and Stockpots:

Crockpots and Stockpots are deep and narrow; designed to allow for some evaporation of liquid while solid ingredients from beef, chicken and vegetable stock give the liquid a hearty flavor while simmering. They are also excellent pots for cooking pasta noodles, artichokes, beef stew, and corn on the cob. Since soups like clam chowder and chicken gumbo don't take very long to cook, it makes the pot's tall and wide shape more suitable.

Stir-Fry Frying Pans and Woks:

Stir-fry Frying Pans and Woks are mainly used to quickly cook-up sliced and diced meats and vegetables over a high-heat flame. Broccoli with beef is a quite common and popular stir-fry, and a favourite cookware set for preparing this stir-fry dish is a Wok. Woks sets come in different sizes and usually consist of small, medium and large bowl-type skillets, depending on the manufacturer. The larger model Woks should be used for steaming rice, vegetables, and dumplings.

Casserole Baking Dish:

A Casserole Baking Dish is built to withstand high-heat temperatures for long durations of time, without cracking or shattering. Although they appear to be a type of glassware; they are actually made out of ceramic stoneware. This stoneware is among the list of favorite cookware sets in many of today's kitchens because these collections can be used safely in any conventional, convection, and microwave oven, including the broiler. They can also be used for storing left-overs in the refrigerator and freezer. These baking dishes can be easily washed by hand in the sink or put into the dishwasher, as they are also dishwasher safe. It's a non-porous stoneware, so it will not absorb any food odors, and is even stain-resistant. This type of material is non-reactive-so any acid-based foods can be safely prepared, baked and stored in the dish without harm. Another reason for being a favourite cookware set.

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Monday, June 21, 2010

Great Price World Cuisine for $137.38

World Cuisine Green Cast-Iron Frying Pan w/Lid - Dia. 11" [World Cuisine] Review

World Cuisine Green Cast-Iron Frying Pan w/Lid - Dia. 11" [World Cuisine] Feature

Specs: This frying pan comes with a wooden handle. The interior is black with an exterior of blue,
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SPECS: Dia. 11" Green, Wood Handle, w/Lid - Description: This frying pan comes with a wooden handle. The interior is black with an exterior of blue, green, red or yellow enamel.

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*** Product Information and Prices Stored: Jun 21, 2010 23:30:10

Misa AMV - Whispers in the Dark

A Misa AMV done as a christmas present, sorry if it is not that good but i hope you liked watching it none the less ^_^ The Song and Credit of the Song and Copyright of "Whispers in the Dark" belong to Skillet and i have no part in the making of the song.

http://www.youtube.com/watch?v=2Dk7wHcgJOU&hl=en