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Help with identifying a pan, please

I bought a similar pan from a thrift store and made au gratin potatoes in it and the lining came off in flakes. I think it was lined in chrome. It was not marked with any manufacturer. Revere experimented with chrome lining and it came off when salt and potatoes were cooked in it. You might want to test it before using it.

Dec 18, 2014
wekick in Cookware

Should I bring a whole fish to a dinner party?

The point of my post was ask the hostess/host rather than everyone else.
What we all think is really irrelevant. There are people who argue both sides of the issue. I personally would not want a strong fish smell along with the other food but others might think it is great. You and I would be the ones that would not appreciate the mackerel at least in that setting.

Dec 13, 2014
wekick in General Topics

Should I bring a whole fish to a dinner party?

You have to know your audience and especially be sensitive to the wishes of your hostess. If you really want to bring it, I would mention it to the hostess but if not met with genuine enthusiasm, I would bring something else. A strong smell that overpowers the other food might be enough to bring something else. You could view it as "not casting your pearls before swine" if you wanted too. We had someone bring a beautiful plate of Ahi tuna last year cooked rare to my party which I loved, but most of the people would not eat.

Dec 12, 2014
wekick in General Topics

Gluten Free Diet - Legitimate Concern or Marketing Fad

Here is an excellent rebuttal to this article by Dr William Davis, cardiologist who advocates for a grain free diet. His points are also true for GF diet.
http://www.wheatbellyblog.com/2014/12...

Dec 09, 2014
wekick in General Topics

Gluten Free Diet - Legitimate Concern or Marketing Fad

Do you think this article supports name calling?

The article does make some good points about a GF diet but has nothing to do with whether or not a person will ultimately have the benefits outweigh the risks. I also agree with it in that there has been very limited research so it is hard to draw conclusions one way or the other. There is also that pesky issue of what exactly defines gluten sensitivity. Many people say they are GF when they mean wheat free and we have no idea what long term exposure might mean in relation to many chronic diseases.
Fortunately each person can pay attention to their own body and how it reacts to gluten or any other food and make their own decision about what they put in their body. It's not really anybody else's business.

Gift Basket - Omaha

I would call Le Petite Paris and see if they do. It would be worth a try.

Dec 06, 2014
wekick in Great Plains

Looking for dried fruit compote recipes...

Thanks for posting this. I am going to use it for our Christmas brunch.

Dec 06, 2014
wekick in Home Cooking

Can someone please ID a pan for me?

In my view, it is hard to make blanket statements on the attributes of cookware. There are many times huge differences in the quality of one type of pan. There are thin cheap aluminum pans and not all clad is made the same.

Durability-In my experience, I have not found any difference in durability between well made aluminum, anodized or not, and well made stainless. Some well made pans might have a limiting component like a nonstick coating or handles that degrade and limit use of the pan in the way it was intended. I did have a newer piece of anodized aluminum that scratched easily. I have some that is 35+ years that is intact. There have been pans of both types that warp or clad pans that delaminate.

Reactivity-All cookware has the potential to leach something into your food. Read this thread. http://chowhound.chow.com/topics/997505
That's one reason to use all kinds.

Nonstickness- There are techniques that can be used to cook an egg in stainless so it won't stick but you can season anodized and bare aluminum to be nonstick almost like cast iron.

Cleaning and maintenance-The main benefit to SS for some would be that it can go through the dishwasher. I suppose this factor alone might place all other cookware "out of fashion" these days.

Cost of cookware-It depends on where you buy your cookware. I have found some great cookware cheap on the secondary market.

Heat conductivity-I will add this attribute because this is very important to me. Aluminum and copper are both the best conductors of heat commonly found in cookware. If you have a pan made of solid aluminum or copper, or even lined on the cooking surface with another metal, you can more easily judge the thickness of the heat conductive metal. The construction of stainless clad cookware is often proprietary and there is no way to know the amount of copper or aluminum in the pan unless you cut it in half. The performance, can be blunted by the stainless layers. Anytime I use a big skillet or sauté type pan, I turn to some type of thick aluminum.

I will admit that I live my life in a way that is hopelessly out of fashion. I don't mind hand washing my pans and being careful with utensils. Other qualities mean more to me.

Dec 02, 2014
wekick in Cookware

Can someone please ID a pan for me?

Out of fashion?

Nov 29, 2014
wekick in Cookware

Mom isn't eating well any suggestions?

I think you have to ask her what she wants to eat. My mother and dad have both had these issues and I have taken care of many with decreased to no appetite. Agree with serving small potions. My father 88 is slowly decreasing what and when he will eat and I think is chronically dehydrated. We gave him pedialyte this past week and he likes that.
I would also see your health care provider. Have blood work done to check for any electrolyte imbalance which is very common in older people. This can decrease appetite or make food taste bad. They can also check for any other physical problemsp that might contribute to this. You might also see the dentist. Some people might benefit from Megace if all else fails. We gave it to my mother and we had to titrate the dose down as she became ravenous.

Nov 29, 2014
wekick in General Topics

Bakers' input wanted: Have you ever baked in a True Convection oven?

I would just use regular bake for cupcakes. In your case the air can be blowing the batter to the side or the increased heat transfer from the fan might be causing one side or the middle to raise more. With convection, heat is applied more evenly from all sides, instead of more from the bottom in a conventional oven. This can make the cupcakes rise too fast and crack.

Nov 16, 2014
wekick in Cookware

Bottom-heavy pan recommendations, please.

Aha.

Nov 13, 2014
wekick in Cookware

Bottom-heavy pan recommendations, please.

"It's not "ECI." It's the Staub perfect pan"
Am I missing something? It is a cast iron pan covered in enamel inside and out, right?
ECI-enameled cast iron

Nov 13, 2014
wekick in Cookware

What to do with old dishes

As to using as art or incorporating in art, it depends very much on the dishes and the individual's imagination. Pinterest has a lot ideas about how to use old dishes. Some might be considered art.

Nov 08, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

Haha!

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

You only have to use the diffuser for PYREX flameware on an electric burner.

As to the measuring cup, the difference is if the cup is made of borosilicate. This was made in the open and closed model. I have one old PYREX measuring cup that is a one cup dry measure instead of the liquid you usually see. I have a little collection of these cups. I did switch to a corningware pot that is marked as a measuring cup when microwaved.

My criteria for buying a cup is
- thinner, slightly gray or yellowish gray clear glass- no green cast-nothing opaque
-marked all caps PYREX, not pyrex (The trade mark seemed to have changed when it was sold from Corning and today the all caps is still used for Pyrex that is borosilicate and lower case for soda lime glass.)
- Another indicator that a product was made by corning, will be that it is marked Corning in some way.
-has to be in perfect shape.
All of these things must be present for me to buy or use.

I still have a few odd PYREX clear colorless pie pans in odd sizes that can't be replaced with the corningware. One additional criteria for other PYREX pieces is no needle cut decorations. This weakens the glass.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

Believe it or not there are people who seek it out. I've seen it come out on a cart at the thrift store and people bust a move to get to it.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

Agree with this!

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

I'm not sure if visions comes in bakeware. I just mention it as a pyroceram. I was lucky that I missed out on that the first go around. I see tons of it in thrift shops.

Nov 06, 2014
wekick in Cookware

Bottom-heavy pan recommendations, please.

"Heavy bottomed" is a very generalized, old fashioned and subjective term that you see in cookbooks. When many recipes were written, there was a lot of thin cookware out there. Sometimes it was thin enameled steel or aluminum but tended to have hot spots and burn. Just considering the weight as a sole criteria, the term "heavy bottomed" was an improvement. People perceived cast iron as even heating even though it does not transfer heat as well as aluminum. You still see "heavy bottom" written but there is so much information about cookware now and I would consider the specific properties of the metals as in the articles above in relation to what you want to cook. There are still thicknesses of the metals to consider so you are looking for "heavy guage" or thicker pans but not just the weight. There are thicknesses for different metals that are considered ideal. It is hard to know the thickness of metals of plied cookware but that is where the article from century life kaleo posted above is helpful in looking at performance.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

I mentioned Corningware in my post but you might come across Arcoflam, Narumi, Pyrosil or Pyroflam. Visions is pyroceram as well and the are some clear colored pieces that resemble it that are not marked.
You can google pyroceram on Ebay and you will find quite a bit.

Nov 06, 2014
wekick in Cookware

Why did my Pyrex baking dish explode?

I have used the old PYREX for many years and never had it break but i decided that I may have used most or all of my luck and my pieces even though borosilicate they might be bruised and subject to breaking. I want to decrease the chance for breakage where possible especially with having the grand kids around. I like the properties of glass for baking some things so I switched out to a type of pyroceram, which will be Corningware in the US although you may find a few other brands. Unfortunately the same company that changed the clear colorless "PYREX" that was borosilicate glass to "pyrex" made of soda lime glass also bought the name Corningware and changed it from pyroceram to stoneware. They just recently brought back a limited amount of pyroceram at very high prices. Pyroceram was so durable that it really doesn't break easily and as a result, there is a boatload of it around on the secondary market. I was very picky about condition, and in a few months replaced a lot of bakeware for very little money. I prefer to buy it in person so I can see if there are any cut marks on the inside. I don't like it for stove top but it makes great bakeware. Pyroceram tolerates a 800F difference in temperature so can go freezer to oven. Borosilicate tolerates about 300F and soda lime glass, 100F. If you don't have thrift stores, yard sales or antique markets, eBay has quit a bit.

http://www.corellecorner.com/company-...

http://www.jillcataldo.com/my_love_fo...

Nov 05, 2014
wekick in Cookware
1

Bakers' input wanted: Have you ever baked in a True Convection oven?

Pwizduo,
Are you talking about residential or commercial ovens? Are you in the US or somewhere else?

I was assuming that the OP was buying a residential oven. In the US, most residential ovens with a third element will give you a choice of different modes of cooking with the fan or not. Agree if you are buying a commercial oven, they probably would not. I have read some posters in Europe talk about their convection ovens that do not work as a conventional oven.

Nov 05, 2014
wekick in Cookware

Gluten Free Diet - Legitimate Concern or Marketing Fad

Agree and it also assures that product meets the new FDA standards. People that are extremely sensitive read the labels and then still wonder, was there anything in the manufacturing process that introduces gluten into the product.

Nov 03, 2014
wekick in General Topics

Bakers' input wanted: Have you ever baked in a True Convection oven?

Most do but always read the user manual through to get an idea of how the oven works. The fan may start during preheat but shuts off when it gets to temp. It seem that I have read of some older or tabletop models that don't shut off.

Nov 03, 2014
wekick in Cookware

48" gas (dual-fuel) range: Wolf vs FiveStar vs Thermador vs Viking vs Dacor

American has several models. Gas oven on the Performer. The Medallion is their DF. Some people who bake a lot prefer an electric oven.

Nov 03, 2014
wekick in Cookware

48" gas (dual-fuel) range: Wolf vs FiveStar vs Thermador vs Viking vs Dacor

The posters above are talking about the American Performer.

The 36 inch CC is 5 -23k BTUs + 1 -8k BTUs
vs
36 inch American performer -3 -25k BTUs + 2-18k BTUs + 1 -12k BTUs

http://www.americanstoves.com/perform...

What do you mean by closest to commercial? CC doesn't have the highest BTUs. BS platinum and and AP each have 25K if that the sole criteria for not being "a toy" and being the "closest to commercial".

Nov 02, 2014
wekick in Cookware

48" gas (dual-fuel) range: Wolf vs FiveStar vs Thermador vs Viking vs Dacor

What "one"?

Nov 01, 2014
wekick in Cookware

NE IA recent recommendations Marquette - McGregor - Guttenburg

Schera's (Algerian) is pretty good in Elkader. Elkader sits on the Turkey River and Schera's has a patio overlooking the river.
I like the the Irish Shanti in Gunder, Ia. Great for burgers.
Gays Mills, Wis. has great apples if you are going in the next week or two. When you drive up to the orchards, above the town the view is beautiful.

Oct 22, 2014
wekick in Great Plains

Green Tomato Relish

I am making green tomato relish today. It is my great grandmother's recipe and is not cooked. It keeps in the frig a long time though.

Oct 21, 2014
wekick in Home Cooking