Sep 07

New toy time! Cooking under pressure!

The new pressure cooker

I be lovin this new toy

I love it when the brown truck arrives with new toys!  I decided to splurge on the ‘Mercedes of pressure cookers’ – the Kuhn-Rikon Duromatic Top pressure cooker.  With cooler weather on the way, our tastes in evening meals skews to hearty stew-y concoctions, which leaves us with two choices – do our meal planning in advance so I can prepare in the morning and slow cook all day (rarely happens), or spend a weekend cooking and stashing dinners away in the fridge or freezer for later eating (happens more often).  Since we’re lucky enough to work from home, either approach works, but usually, we have no idea what we want to eat until sometime in the afternoon.  Enter the pressure cooker!


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Aug 02

Sauté – the workhorse of the stovetop

When you think of cooking something quickly on the stove, you’re probably thinking of sautéing. The cooking school definition is to cook over high heat in a small amount of fat. It’s an important skill, and one that you’ll use a lot in the kitchen. It’s also really simple as long as you follow a couple of very simple rules. Sautéing is a cooking technique – it’s fast, and you get a lot of flavor by letting the surface brown just a bit (that’s called caramelization). It’s a great way to make a fast one pan dinner, especially if you’re cooking for one.

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Nov 27

Kitchen Essentials – Cookware

When it’s time to set up a kitchen for the first time, most of us (myself included) go for a cheap and cheerful cookware set.  It seemed to have enough stuff to get going, and as long as you could make breakfast, or heat some soup, or boil some pasta, it all seemed just hunky dory. Now you have the chance to upgrade some of your pots and pans from dormitory hand-me-downs, but don’t know where to begin.

So what do you look for when you’re looking at cookware?  How much do you need to spend?  And most important – what do you really NEED to get started? Sometimes those nifty cookware sets are just overkill. You don’t need a bunch of saucepans, a dozen frying pans, kettles, cookers and little specialty pots that only do one thing.  Start small, and build your collection of QUALITY equipment.

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