Category Archives: Cooking

The Recipe Snatcher

theif1

For the next few weeks or so I will be taking recipes from fellow bloggers, cook books and television personalities and preparing them myself and documenting the outcome.

There are times where a few things may need to be tweaked in a recipe such as the amount of people to be served and substitutions.

I am no Bobby Flay, Mario Batali nor will I be taking pictures with a $2000.00 camera and putting the pictures through Photoshop. These will be authentic pictures taken with non other than my iPhone camera.

*And of course I will include a link to the recipe author.

Advertisements
Tagged , , , , , , , , , , , ,

Non-Stick Pans to be reserved for cooking eggs…

image22

While visiting a relative’s home out-of-town, for the first time in a long time I made a steak in a non-stick pan. I was not able to get that nice brown sear without draining the steak of its juices.

Why? Because a non-stick pan is not meant to sear; it’s made with the intention of not browning or “burning” so that crisp you see on a fish at restaurants is unlikely.

Either way, I was still able to maintain as much of the juices as I could by finishing it in the oven and maintaining a medium well temperature (although I prefer medium or medium rare). On the other hand if you are making eggs, pancakes or things that are to not be browned a non-stick pan is optimal.

Tagged , , , , , , , , , ,
%d bloggers like this: