!9# Promotions Nonstick Pans

Monday, May 23, 2011

Amazing Seafood Pasta in 15 minutes

James turnin 'a little something together on the news. Watch as he cooks a seafood pasta with shrimp, mussels, and scallops. Enjoy, not to evaluate and comment, remember, and subscribe to more video's from James to see cooking. Ingredients: salt 4 cloves garlic 1 shallot or ¼ red onion 1 ½ - 2 cups white wine (all you have to work) (used for tomato sauce, your favorite glass sauce also work) 1 pint grape tomatoes 1 box linguine ¼ cup olive oil 1 tablespoons butterShredded Parmesan cheese ½ lb scallops ¾ lb ¾ lb of shrimp shells Directions: For the tomato sauce, grape tomatoes to a oven safe baking dish and coat with olive oil. Add chopped 1 clove garlic and a generous amount of salt. Leave roast in oven for 15 minutes at 400 degrees. For Seafood Pasta in a non-stick skillet, add olive oil and melt butter. After the butter has melted the shallot and garlic and cook over medium heat until tender. AfterVegetables have become soft add whit reduced wine and simmer until the liquid by half. After the reduction has been home-made tomato paste mixture or a glass of your favorite tomato sauce in the pan. Next, add the shrimp, 1 minute later, add the mussels and scallops. have opened simmer Replace cover and let over medium heat 5 minutes or until all the mussels. Add your cooked linguine to the pan and serve family style. Have fun!

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Friday, May 6, 2011

Supor - non-stick pans Ambient - LB / Shanghai

The stunt was created by Leo Burnett environment to promote Supor-stick pans.

Friday, April 29, 2011

Adapting recipes for a pot without water

!9# Adapting recipes for a pot without water

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Many of us want healthy meals that are both pleasing to the eye as well as the palate for cooking. There are literally thousands of cookbooks on the market that help us to ensure that the activities of daily meal planning and preparation. But when it comes to water and cook without fat, there are few cookbooks available. To enjoy a variety of recipes and receive the benefits of cooking without added fat and water, must adapt the recipes. The easiest way to do it know and trust isYour pots. Three things are important in this process.

Use lower temperature settings

One of the advantages of high-quality waterless stainless steel cookware as it conducts heat to low. A common mistake is to use a high heat setting. waterless cookware has a flat bottom composed of 5, 7, 9 or perhaps 12 elements (layers). The end of a pan without water should be flat to provide for uniform heat distribution. The particular design of encapsulated soilEach plate of stainless steel provides strength and rigidity to prevent distortion. It also eliminates hot spots that can burn foods. The heat is distributed evenly in all directions.

Understand Waterless Cooking
Inse and vegetables. Discard the excess water, cover tool, venting close together over low heat, and remember not to peek. These are the basic principles of waterless cooking. Whenever the moisture escape cover. This can be burned and / or additionalCooking time. Always use the right size pot. The vegetables should fill or nearly fill the pot. If there is too much air into the pan, form a vapor barrier and vegetables do not burn. Many foods, like fruits and vegetables have their own moisture. You can stop the natural moisture by cooking with low heat and keep the lid on the mouth. However, there is an exception. dry foods such as rice, pasta or dried beans to rehydrate the extra moisture.

EnjoyFat-free cooking
Is it really possible for your food without added oils and fats to produce. Remember, you're on a cooking surface of stainless steel surgical. In preparation for meat, heat the pan in the middle (some ovens are required medium high) heat until drop of water "dance" when sprinkled in skillet. Put the meat in the pan. It starts immediately, frying, temporarily adhering to the surface. You should not try to move them until they are ready to convert. After 4 or 5 minutes, liftthe angle of the flesh. Not with violence. Meat must escape. If this page is browned, turn and cook other side for another 4 or 5 minutes. Most meat, chicken, chops, fish and natural fats and oils, so there is no need to add them. There are some meat to cook in stainless steel, Teflon pans instead of frozen foods and cleaning and then I consider inefficient result. In reality, nothing could be further from the truth. Although meat stick whilethe burning process, but with a spatula, these particles dissolve easily after cooking.

The eggs, but do not have natural oil. You have to spray vegetables in the pan or use a small amount of butter or margarine.

I have a recipe for Chicken Pot Pie that I have adapted pots without water included. Once you have used in accordance with the principles set out above, you will find a kitchen with pots without water should not be afraid to experiment, but uncertainmore than a pleasant dining experience. Do not have become a gourmet chef in response to eye, to produce tasty and healthy meals!

Chicken Pot Pie

2 lbs. boneless, skinless chicken thighs
1 medium carrot, diced
4 celery stalks, diced
1 large yellow onion, diced
1 Tbsp. chopped fresh garlic
2 tbsp. Soup base (vegetables, chicken)
1 Tbsp. dried thyme
2 tsp. dried oregano
1 tsp. dried rubbed sage, basil and parsley
1 1 / 2 tsp. Salt
1 / 4 tsp. blackPepper
4 cups heavy cream
2 cups water
1 large potato, russet skin, diced
1 cup corn kernels
Rind (optional)

Place chicken thighs in a heavy saucepan and fry until cooked all the way through. You will begin to crush at this point. Add carrots, celery, onion and garlic. Sauté until the carrots are soft. Add soup base, thyme, oregano, basil, sage, parsley, salt and pepper. Cook until fragrant.

Add flour and cook for about 5 minutes, stirringfrequently. The cream, water, potatoes and corn in the pot. Bake until a fork goes through the potato without resistance. The starch in potatoes and flour thickens the mixture. If you have a really thick, filling, add more flour.

Place chicken mixture in a baking dish or other baking dish. Cover with a single crust or puff pastry. Seal edges. Heat to 350 degrees. (You can also serve as the filling of the biscuits that have been heated in accordance with the instructions.)

8Servings

Adapting recipes for a pot without water

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Sunday, April 24, 2011

All-Clad Stainless 10-Inch Nonstick Fry Pan

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Best All-Clad Stainless 10-Inch Nonstick Fry Pan Details

Classic slope-sided, 10-inch frying pan
Two stainless-steel layers sandwich pure aluminum core for even heating
Layer of scratch-resistant, professional-grade nonstick bonded to interior
Long, comfortable, stay-cool handle riveted for strength
Lifetime warranty against defects

Tutorial All-Clad Stainless 10-Inch Nonstick Fry Pan Description

Frying, browning, sauteing? If you tend to use your fry pan a lot, as most people do, doesn't it make sense to purchase one that will give you years of excellent service? All-Clad's three-ply stainless steel construction with a non-stick interior will allow you to cook with minimal fat and even heat distribution.

Spec All-Clad Stainless 10-Inch Nonstick Fry Pan Complete

The bestseller among All-Clad's renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The exterior is gleaming, magnetic stainless steel that works on induction as well as conventional stovetops, and, with care, remains beautiful during this cookware's lifetime warranty against defects--and beyond. Certain pieces, like this one, have two interior layers, one of 18/10 stainless steel and the other of scratch-resistant, professional-grade nonstick coating bonded to the steel.

This classic, slope-sided fry pan makes clear why All-Clad's Stainless nonstick line is so popular. It's 10 inches in diameter, perfect for cooking tuna or tofu, and the nonstick coating allows you to cook with little or no fat for a healthful meal. Its polished 18/10 stainless-steel handle is riveted to the pan for strength, grooved on the top and rounded on the bottom for comfort, and holed in the end for hanging on a hook or peg. The long handle stays cool on the stovetop but won't be harmed by an oven's heat. Although Stainless cookware is dishwasher-safe, nonstick pieces should be hand washed. --Fred Brack

From the Manufacturer
All-Clad Stainless Construction
Each piece of All-Clad cookware features a unique metal bonding construction. All-Clad Stainless cookware sandwiches a thick core of three separate layers of aluminum between an easy-to-clean, highly polished 18/10 stainless-steel cooking surface and a magnetic stainless-steel exterior. The aluminum core retains heat and evenly distributes it along the bottom and up the sidewalls of the cookware. The stainless interior is stick-resistant and cleans easily. The magnetic stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature "stay-cool" long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, as well as induction cooktops, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

Beautifully polished, magnetic stainless exterior layer.
Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have "hot spots" when cooking.
Stainless-steel interior layer/cooking surface.
Long, polished stainless, stay-cool handles.
Sturdy, non-corrosive stainless-steel rivets won't react with foods.
Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
The All-Clad Stainless collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops.
The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary "Soup for Two" 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a "Pasta Pentola" 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience.

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Thursday, April 21, 2011

Frying Pans Review

!9# Frying Pans Review

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Are part of life in all cultures of the world and handed down from generations to generations. They are usually made of cast iron, copper, tin and aluminum. Only the old days, such as frying pans are now in the basic dishes for breakfast, lunch or dinner. I'm sure, like me, you are all aware of the unhealthy nature of food produced in this way, but they are incredibly delicious and irresistible.

In the mid 50's Teflon was discovered and for all, it iswas to prevent sticking to pan coating for food security. This has an important agreement with that food will not stick lost its taste, appearance and flavor of cooking surface.

non-stick pans are incredibly comfortable in the kitchen, but on the other hand, to avoid any cook to avoid the use of metal spatulas or utensils in direct contact with the cooking surface in order, scratched or ruined the mantle forever. Efforts to resolve this problem has been the introduction of electricPans on the market. However, it hinders their borders to their success. In reality, most people prefer the regular pot.

As much as they are for the most delicious cuisine in our kitchens, are still making unhealthy food than ever. It 's a fact that even when the fat is burned, plant or not, is still extremely dangerous to our health. In fact, it should, wherever possible, be avoided. However, these frying pans and other species are usedcooking.