b

BellaLovesFood's Profile

Title Last Reply

(General) Cookware Question..

so what you're saying is, to get a nice sear on a steak i should just get a CI pan?

Mar 28, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

whats the problem with cleaning the Lodge grill pan?

Mar 27, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

i think CS and CI will be something i consider getting further down the line if i feel i need it. i would love to get good marks on a steak tho. thats why i wanted an oven safe grill pan, but other posters are making me feel very shallow for wanting pretty grill marks on my meat :'( lol its making me feel like its just not necessary. but still, i was considering a used, Calphalon oven safe anodized aluminum one i found on eBay yesterday. $40 for it used, i think thats kinda high for a used pan even if it's like new...

Mar 27, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

yes i just really hate having to bend down use both hands lift with my knees.. just to use 1 pan lol. i lack upper body strength :(

Mar 26, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

yes I do use the Revereware to stir fry, so this is great i will stick with the Berghoff.

Carbon steel sounds very intriguing but i have no experience with it whatsoever. maybe i should head to a store and try one out.

i did want a CI pan of some sort, but honestly i'm thinking maybe i should just skip it. i feel like its good to have but the weight really does bother me, especially because i'd mostly be using it from stove top to oven.

Mar 26, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

Duffy, you seem to know your stuff. would you mind suggesting to me the best pan of the bunch and thats just what i'll get? :)

i'd never heard of the Berghoff Montane before you mentioned it. i dont necessarily like AA, as i've never used it before so i have no idea how it actually performs, i just researched that it might be the best material for me to invest in (supposedly stronger than stainless steel, cooks evenly, rapid heating, affordable). I do like how it looks tho. The KA pans i ordered have a good weight to them, and i like that the handles are stainless, it gives a nice contrast to the dark body of the pan. I also believe I saw on the tag they are oven safe to a certain temperature..

All in all, i need a pan that will allow me to sear my salmon on the stove top, finish it in the oven, and also serve as a stir fryer. the reason i previously settled on the Berghoff Copper Clad was because i saw a video demonstration of it, and it looked pretty good, and because i found it on sale.

Mar 26, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

I plan to get a Fujiwara Gyuto, i think its 8 or 9" and just under $100. I got a Cuisinart (which seems to be my favorite brand although I supposedly want to stay away from it) knife block set SOLELY for aesthetic purposes, and because it was on sale - got it for $49.99 marked down from $169.99. The knives have ruby red handles and the block is birch colored. I wanted something more feminine and appealing than harsh black handled knives and a dark block. Again this was only purchased for the aesthetic value - as they are stamped and probably would not last more than a few months if i relied on them solely for my cutlery needs. And I figured since I'm getting a "real" knife anyway I could just use the Cuisinarts for slicing a lemon in half, or some cucumber for a salad.. little insignificant jobs. The block also has steak knives which I feel will be sufficient for the time being.

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

thank you!

ovens are temperamental. i do not know how well my new oven will perform so I'd feel safer with something that can withstand up to 450 or 500 F, just in the event that I have to turn the heat way up.

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

can you suggest other good oven safe stainless pans? i was looking at a BergHoff 12" stainless copper clad pan, and an Analon Nouvelle copper stainless. Now i am looking at the Zwilling. I found the BergHoff on sale for $60.

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

thank you! it sounds like you have a family.

is the All Clad roaster worth the price?

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

yes i believe the 1 i am looking at is the Lodge. i live by making shrimp and thinly sliced chicken breast on the grill pan (but the one we use now is cheapy cheapy my mom randomly bought 1 day..), so i figured getting a CI one i can get some nice grill marks on steak and thick chicken breasts then transfer to oven to finish it off, but still use it for making shrimp with ease.

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

i wanted a 12" pan i can use dually for stove to oven salmon, and stir frying veggies. i cant get down with a wok, so i use a large fry pan to stir fry.

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

looking into it! there's a really cute version with an Eiffel Tower handle!! (i'm a girly girl impressed by stupid details like that) so all de Buyer mineral B are oven safe?

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

thanks for the suggestions!

i basically just thought of what i like to cook and got some stuff around that. i wanted the grill pan because my mom uses one at home and i love it for making shrimp. i have no idea what material it is.. its some cheap non stick thing lol.

yes the KA is non stick, its hard anodized with a non stick coating and it was on sale. i only really like non stick for bacon.. bacon comes out just the way i like it on non stick cookware. on any other kind it comes out crispier in the middle. i hate that!

i need an oven safe pan for salmon. i start the salmon on the stove top to get the skin crispy, then finish it in the oven. currently do this with the CI skillet but my puny little arms are not match for CI's heaviness, and I eat A LOT of salmon.

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

any particular brand?

Mar 25, 2014
BellaLovesFood in Cookware

(General) Cookware Question..

hello all!

moving into my first place soon and will be responsible for cooking my own meals. I LOVE to eat, so i love to cook. I am far from a professional chef, and I usually just cook for myself as I'm not really one for entertaining. Ive been doing endless research on what type/brand cookware to invest in. I realize that with cookware, as with mostly everything in life, everyone has a different experience and someone's trash can be another person's treasure. I grew up on a good ol' set of Revere copper bottom pots & pans.. these are the pans I learned to cook on, and they are the ones we still use in my house to this day. They've lasted decades (with signs of wear of course) and I love them, but I want to broaden my horizons.

I researched that probably the best cookware material for me would be hard anodized aluminum. I was going to buy a set, but then i realized that no cooking method requires the same material pot/pan as the next, so getting an entire set of the same material might not be feasible. So i ended up just looking for the best bargain. So as far as brands go.. I did buy a 7-piece Cuisinart stainless set, I got it on sale from Gilt for $60 after some discounts were applied. I figured even if it turns out to be not the best stuff, i only paid $60 for a 7 piece set from a decent brand and its better than spending $60 on a cheapy Target set so what the heck. Going forward. I'd rather not get anymore Cuisinart cookware as I've read horrible reviews about rusting - as well as seen it first hand on the handles of a 4qt pot my mom purchased like a year ago. But i would probably buy another Cuisinart piece if the price was really good lol.. i love a good deal :-\
I also did get some hard anodized pieces - 2 Kitchen Aid skillets one covered one uncovered.

I HAVE NOT used any of these items yet, and I will not use them for about 2 more months. Does anyone have any experience with any of them, or anything similar?

Also, I still need a few more pieces:
1. a grill pan - i was going to get a cast iron one as i think cast iron is always a good thing to have, even tho it is super heavy, i can easily transfer thick meat from stove top to oven and the pan itself can take a beating.
2. an oven safe pan - i'm considering buying a Cuisinart hard anodized 12 inch glass covered one, because its on sale for $40. But I guess a comparable stainless steel one would be fine. My main concern is sticking & clean up.

I know all about the All-Clads and Demeyere Atlantises of the cookware world. I've seen some ok prices on All-Clad pieces but I've read that in the long run they're really no better or worse than something less expensive. Demeyere seems to be the Holy Grail of cookware, but I'm not spending $300 on one pan anytime soon. I even checked eBay for a deal on a Demeyere and they're still pretty expensive. I'm sure the quality matches the price but it is just too rich for my blood (for now). sorry for the super long post :(

any suggestions??

Mar 25, 2014
BellaLovesFood in Cookware

Good bread for French Toast?

thanks so much!! this was most helpful.. a friend of mine lives @ Towers on the Park and i never even thought to check Central Market! lol

-----
Central Market
52 Vanderbilt Ave, New York, NY 10017

Sep 22, 2011
BellaLovesFood in Manhattan

Good bread for French Toast?

thanks! i was thinking of going to Balthazar tomorrow :)

Sep 22, 2011
BellaLovesFood in Manhattan

Best knives?

ive been hearing about the Gyutos. i watched a video review for one (C6 Size: 9.5" x 2.5 mm with Micarta Handle), it seemed like a great knife.. i'm no chef, i just like to cook :) lol

Sep 22, 2011
BellaLovesFood in Cookware

Best bread for French Toast?

I'm gonna try Brioche. Any other suggestions?

I've searched NYC for sweet breads like King's Hawaiian or Portuguese, but cant find them.
DONT WANT TO USE Challah, as my friends uses Challah for her French Toast, which is good, but I want to try something different. I'd like a softer bread that I can easily cut with a fork when the toast is done..

Sep 22, 2011
BellaLovesFood in Home Cooking

Best knives?

Wondering what are poeples' opinions about the best cutlery..
I use a Cutco knife for all of my chopping needs and I love it..

Sep 22, 2011
BellaLovesFood in Cookware

Good bread for French Toast?

lol thanks but i dont wanna use Challah, and i'd rather use a sweet bread..

Sep 22, 2011
BellaLovesFood in Manhattan

Good bread for French Toast?

Hello all, I am new to the site :)

I am looking for a good bread to use to make French Toast. I recently ordered a Deli Pro Slicing Knife and I'm super excited to use it to cut nice 1inch thick slices of bread for French Toast.
In my search i've come across 2 breads that stand out: King's Hawaiin and Portuguese Sweet Bread. These both seem to be unavailable in the city. I went on a search today for a King's Hawaiin loaf at the PathMark on Cherry Street but they told me they dont carry the loaf, although the KH website said that particular PathMark does carry it :-\
Anyway, after buying some King's Hawaiin sweet rolls for a taste-test, I discovered that they tasted like these delicious buns I get from Tai Pan Bakery in China Town, which I call "Butter Bread" (Butter Bread is actually better). So I walked all the way from Cherry Street to Canal Street to go to Tai Pan only to discover that Tai Pan is CLOSED :(
Does anyone know anyplace in the city I can get a whole loaf of some good sweet bread? I have a friend who uses Challah for her French Toast which is really good, but I wanna try my own thing... please help!!

-----
Tai Pan Bakery
194 Canal St, New York, NY 10013

Sep 22, 2011
BellaLovesFood in Manhattan