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I have Kirkland cookware that I bought from Costco. The non stick finish is messed up. Can I season them like cast iron pans?
For laughs and possibly a new record somewhere I'd like to share with all you readers....I currently moving after renting in the same place for TEN YEARS and I have never turned my oven on yet. My utility department contacted me more than once because it shows no usageand though there was a problem. So to please them I have used the top burners occasionally. You may ask, do I eat out all the time...+READ
For laughs and possibly a new record somewhere I'd like to share with all you readers....I currently moving after renting in the same place for TEN YEARS and I have never turned my oven on yet. My utility department contacted me more than once because it shows no usageand though there was a problem. So to please them I have used the top burners occasionally. You may ask, do I eat out all the time and my answer is surprisingly no. Thank God for my George Forman grill, steamer and my microwave I don't starve. Interesting enough I have more cookbooks than any one in my family and they all cook, bake,can, freeze and make wine etc. Just thought you might find this interesting.-COLLAPSE
All I can say is I am making chicken enchilladas tonight for the first time and i hope the hell everyone likes them.
This is a good piece. I'm gonna look through some of the threads now, especially the timing one
sfdude: I totally agree with tasting along the way, but I'd rather use a thermometer than cut into a piece of meat or chicken because I'm not sure if it's done ---- that only leads to a loss of juice, which would create a dry piece of meat
the most important thing is to taste as you go along -- particularly when adding spices. This will give you much more understanding of what the cooking process is doing and a greater sense of control.
Also, if you are not sure if a piece of meat is done; cut into it and take a peek. You won't kill it; it is already dead.
#13 seems weird to me. Even if it's a "light" sear, I wouldn't use a nonstick pan. Whether or not you believe in the safety issues of using a Teflon coated pan at certain temperatures, I'd feel like a sinner using anything but my cast iron.
Excellent advice, all! (In my case, especially #8!)
Speaking as a self-taught cook who's still learning, so far I've learned the most important thing is RELAX.
Cooking is not national defense. It's just food. If you can relax when you cook, and retain focus on what you're doing, you'll be much happier, looser, more aware of what's going on around you in your kitchen. You (and your guests)...+READ
Excellent advice, all! (In my case, especially #8!)
Speaking as a self-taught cook who's still learning, so far I've learned the most important thing is RELAX.
Cooking is not national defense. It's just food. If you can relax when you cook, and retain focus on what you're doing, you'll be much happier, looser, more aware of what's going on around you in your kitchen. You (and your guests) will also have a hell of a lot more fun.
If the worst happens and you cremate your dinner for eight, then pour everyone an extra glass of wine, laugh about it, and send out for pizza. People who love you will forgive you and anyone who holds it against you doesn't deserve to sit at your table.
The best cooking is about love, not technique or perfection.-COLLAPSE