SWISSAIRE's Profile

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Zojirushi Rice Cooker - Which one?

I share your frustration.

Back to baking: The braided Easter Zöpfe has risen for a 4th time, and headed for the oven

Happy Easter !

about 13 hours ago
SWISSAIRE in Cookware

Zojirushi Rice Cooker - Which one?

Too true.

I like to leave the finished rice plugged in and on, but my wife likes to pull the plug and just keep the cooked rice covered. Overcooking is her concern.

If it is too cold, she then plugs it back in and uses the reheat function.

about 15 hours ago
SWISSAIRE in Cookware

Zojirushi Rice Cooker - Which one?

Hi Liu -

Happy Easter Sunday !

We have the NSZCC10 5-cup Neuro Fuzzy Rice Maker, which we bought as a pair 17 years ago, along with a Zojirushi Breadmaker.

Both brown rice, and whole wheat bread are popular in our family. This unit will cook white rice, brown rice, lentils, and using the start of the setting for chopped onions and olive oil, a passable Risotto when one is in a hurry. This is the 220-240v model for Europe, and not the 100v which I'm sure is just as good.

They clean and store easily below our counter in cupboards. Thus far we have replaced only the rice cooker insert bowl, which someone scratched fluffing the cooked rice. There is a silicone spoon / scraper that comes with the purchase that "someone" forgot to use a few times.

The bowl and steamer plate vent can be placed in the top rack of a dish-washer, but we prefer to do it by hand. It is easier, quicker, and the parts last longer.

Unlike stove top rice cooking, this one is truly "set and forget."

about 17 hours ago
SWISSAIRE in Cookware
1

Bone in Leg of Lamb - First time here...

Hi silberadam-

On the subject of Lamb cleanliness and inspections:

I've eaten cooked lamb throughout the Mediterranean, South America, Far East, North Africa, and the Mid East. for decades, never having intestinal problems.

One refrain you will hear constantly throughout the Mid East is that " Lamb is one of the cleanest animals that exists," and with the Halal standards there, that is certainly true. Whether it is in Jeddah, Yanbu, Riyadh, or out in the interior of the KSA, well cooked and simmered Lamb dishes are consistently excellent there.

There are two Lamb-specialist restaurants in Fortaleza, CE, Brasil, I was introduced to 17 years ago, that I make a point to dine in whenever there. One offers fresh Lamb in 27 different recipes, but the grilled Lamb or Lamb rib rack remains my favourite.

As long as the prep knives, and cutlery, including plates are washed and cleaned, Lamb is a good healthy choice.

2 days ago
SWISSAIRE in Home Cooking

Sodastream Updates 4/14-- still using it? Just dusting it? Don't remember where it is?

Hi Kris -

We do. Daily.
None that we know of.
Cleaning up spots in the Persian carpets with soda water after visitors come by.

Apr 18, 2014
SWISSAIRE in Cookware

Boiling water is super slow on induction?

Good Morning Shyhh-

A 20 minute boil ?

No, it is not normal for induction, or for that matter radiant, gas, or ceramic, but I read that you have discovered the error.

For future cookware purchases, please note the two photos attached. Logos on such cookware would be compliant for gas, electrical, ceramic, and induction.

Apr 16, 2014
SWISSAIRE in Cookware

How can I get rid of the toaster oven on the countertop?

Yes, Nespresso uses pods, or capsule-measured coffee.

The wife prefers whole bean fresh ground from her Coffee-Team Capresso machine. That machine of hers being time-set capable is our alarm clock, which will be going off in a few hours.

Apr 16, 2014
SWISSAIRE in Cookware

How can I get rid of the toaster oven on the countertop?

To add, the caution about heat radiating from the toaster oven is correct. Especially if it is to be used frequently.

I had first thought of buying a small commercial restaurant type gas broiler, but the properties in Brasil are primarily 230v electrical serviced, with wind generating electrical tower " farm " behind us on a hill.

The Dell Anno cabinets and shelving were bespoke, or custom designed, installed about a decade ago. The open shelf I used in Brasil was actually made for a very large microwave oven. The toaster oven takes only 30 % of that with quite a bit of open space above and to the sides, and thus it is well ventilated.

Had we used a gas broiler, there would have been nothing above it, or to the sides, just as one would find in a restaurant kitchen. Being at the beach, the built-in microwave has been replaced once, along with a refrigerator ( some of the small appliance circuitry doesn't like salt corrosion in the air).

Apr 16, 2014
SWISSAIRE in Cookware

How can I get rid of the toaster oven on the countertop?

No, I love my Nespresso.

My wife loves her Capresso.

Apr 16, 2014
SWISSAIRE in Cookware

How can I get rid of the toaster oven on the countertop?

Hi ambo1972 -

We use the broiler or toaster feature to char, if you will certain food dishes. Cheese, or a sauce on meat or fish.
In one or two cases, to broil fish as a BBQ finish.

Usually that is no more than 1-2 minutes.

The family does not use a microwave, etc. to thaw. Defrosting is usually in one the sink using a lidded stainless bowl, which doubles as a salad bowl. There is a drain plate we can place inside with perforations that allows the defrosting moisture to drain away from the frozen fish or meat.

No stains or run off on the countertop.

Apr 15, 2014
SWISSAIRE in Cookware

How can I get rid of the toaster oven on the countertop?

Hi ambo -

My wife and I went through this a few decades ago after a kitchen remodel in our home.

First, this was a major remodel, knocking out walls, adding light, windows, flooring and a countertop island. Essentially more casework and cabinets, joining the living room to the kitchen. No wall meant more outside light, and a flow pattern walking directly to the outside. Everyone and everything there also shares the open fireplace in the Winter.

Having had the previous technical look with stainless steel walls and counters, we went to a long countertop of dark granite, with everything, including appliances (toaster oven), removed.

Save 2 coffeemakers (a Nespresso and Capresso), it was all removed and placed into cabinets. Knives, spices, tools, cutting boards, blender, grinders, pots, pans, and yes the toaster too. We then realized that the toaster oven to us, had been used more as a finish broiler to top a dish ( cheese, fish, etc.) with a little crust, than an actual oven.

We have that capability with our microwave/broiler, and baking oven, both built-ins. The toaster oven was then given away.

What we ended up with is 1.) a cleaner countertop, which being empty gives the appearance of being longer than they actually are, 2.) we can actually find items easier, as we know were they go and (most of the time) should be.

A side benefit 3.) is the longevity of appliances. Since the change, we have not replaced appliances as frequently as before, including the toaster for bread. Put them away carefully and they last longer. Before the remodel, appliances lasted a 3-5 years, one of which was a built-in to a microwave oven (in stainless steel, lasting 2.5 years only).

A solution to the "built-in taster oven" might be the addition of a simple u-shaped shelf, similar to those for microwaves, mounted under a cabinet. We did this in Brasil at a vacation property, and it works very well. Another is to buy a microwave, built-in or not, with toasting features.

Apr 15, 2014
SWISSAIRE in Cookware

Martinique Cocktail

Thanks Bridget -

Looking forward to trying this one, and the glass source at Pier 1.

It sounds great for this Summer.

Cheers,

Apr 14, 2014
SWISSAIRE in Recipes

Bone in Leg of Lamb - First time here...

Hi siberadam-

You could try variants of oregano, and lemon juice, used typically in a Greek-style Lamb roast.

It is quite possible that your leg of lamb cut has already been sitting in cold storage for 14 days. Some believe that letting the lamb sit for two weeks will "age " the taste of the meat, while others don't.

It is up to you to experiment and decide what you like best. We prefer lamb fresh, with the bone in.

Apr 12, 2014
SWISSAIRE in Home Cooking

Spanish olive oil

Pimentón ahumado, or smoked pimentón

I enjoy using it in my Paella, but our friends here from Spain state that Dulce is the traditional.

There is a good selection of Spanish Olive oils with a number of suppliers in North America, La Española being one in California. When visiting California, we go there on Saturdays for wine and company, as there is a good crowd there from Spain to enjoy Paella, and do a little shopping.

A helpful link:

info@laespanolameats.com

Apr 12, 2014
SWISSAIRE in Spain/Portugal
1

Between the induction hob and the pan--what do you use?

I knew it.

That was you.

Apr 11, 2014
SWISSAIRE in Cookware

Billy Bombers American Diner Ad - Singapore

Someone needs to speak to the owner, as this is beyond disrespectful to any head of State.

Just brainstorming, but they cane people in Singapore don't they ?

Apr 11, 2014
SWISSAIRE in General Topics

Between the induction hob and the pan--what do you use?

Hi K -

Not me (You must be looking in the wrong window).

At 11:45 / 23:45 and 44F outside, it's not quite Speedo weather yet here.

Cheers,

R-

Apr 11, 2014
SWISSAIRE in Cookware

What is the best Chef Knife for the Professional?

Hi Dee -

" But if I remember what a Chinese friend told me, you should never use it like a hatchet. You are not meant to lift it much more than the height of the item you are cutting. "

I just learned something. It is good to friends like you to share good information with, here on CH !

Apr 11, 2014
SWISSAIRE in Cookware

Between the induction hob and the pan--what do you use?

Hi Sueatmo-

We have an AEG induction cooktop.

After trying silicone pads, newspaper, waxed paper, and paper towels, we now place the pot or pan directly over the induction glass alone. Why ?

There has been occasional spillover water or broth, and it created a more of a mess to clean with, than without. The absence of pads or paper has not resulted in scratching of the cooktop glass, and clean-up when needed, it easier.

Apr 11, 2014
SWISSAIRE in Cookware

What cookbooks have you bought recently, or are you lusting after? April 2014 edition!

Hi Westminsteress-

You are spot on correct.

Marinating better meat cuts results in the internal meat moisture being slowly removed, and replaced by either salt, sugar, and the marinate flavouring.

Rub sugar or salt into a piece of meat and you will see the moisture inside the meat running off. Typically this takes about 5 hours, which is fine for pork char siu, or something similar, but not for good cuts of steak.

If one want a moist steak, sear it first, then bake it, and season it and serve it with a good sauce. Salting it ahead of time will not make the steak tender or moist, only salty.

There are a number of inexpensive thermometers available for the kitchen today. For meat, buy one with a deep needle probe.

Apr 11, 2014
SWISSAIRE in Home Cooking
1

Do You Use A Multi Cooker To Boil Pasta?

We use one.

The carton package came with the pot, insert, lid, and a pair of pasta tongs.

We cook pasta, potatoes, seafood/shellfish, and asparagus (white or green) in it using the insert. We drain the cooked vegetables inside the pot at an angle, and then pour the pot water (not the insert) into the sink drain.

The pot sans insert, is used for stock, soup, Tafelspitz, fresh corn, and other items. The stainless pot is induction, gas, electric, and ceramic compliant, well constructed, and very easy to clean.

70 Euros in Frankfurt am Main, and it all fits in the dish-washer.

Apr 11, 2014
SWISSAIRE in Cookware

Where to get sambal?

Since the Summer is upon us again shortly, I will offer my version of Sambal Ulek. Lemongrass in the Alps is hard to find so I use Lemon mixed with spring onion. Great on rice, with food, or a BBQ marinade, like Salsa:

Ingredients:
• Red Thai, Chinese or Bird’s eye red chili peppers. 6-8 ( Seeds & all but the tops ).
• Garlic, 4 whole cloves, plus 2 cut-up spring onions.
• Ginger, 1 tablespoon chopped.
• Vinegar, 1 cup.
• Shrimp paste, 1 tablespoon.
• Coconut juice or Coconut Milk, 1 cup.
• Sugar, 1 cup.
• Calamansi Limes, 6, cut up.
• Lemon or Lime Juice, 1 tablespoon.
• Lemon or Lime zest, added to a dash of Olive Oil.

Method:
1. Crush, chop, or blend the red chiles, garlic, onion, ginger, with the coconut juice.
2. Add the vinegar, mixing.
3. Add the Calamansi Lime, including the peel. One can also use regular lime.
4. Pour and cook the mixture into an open pan, adding the Lemon or Lime juice.
5. Cook until the mixture reduces and turns salsa-thick, 10-20 minutes.
6. Add the sugar, and more Lemon juice if needed. The mixture will change color.
7. Remove from the heat, and use hot or cold.

This is an excellent marinade for fish, shrimp, chicken, beef, or Lamb. I also eat it alone as a side for rice.

Apr 10, 2014
SWISSAIRE in Los Angeles Area

Have you ever lost your cooking Mojo?

Hah !

Apr 10, 2014
SWISSAIRE in Home Cooking

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

Hah !

So true.

We met a Spaniard from Valencia who even brought his own well-water from his family's property to cook his Paella in when he was away from home. And it was great !

José Andrés states that when cooking Paella, you must use Bomba rice only, as it has " the DNA " from Spain.

I did buy that rather expensive rice for a few years, until I switched to the more affordable Arroz Dacsa, which we buy and use in bulk. Alas, my DNA remains the same, having nor desire or need as yet to start wearing a black beret.

However, one of the best Paellas I enjoyed on a business trip used Basmati rice. It was served directly in the pan, loaded with seafood and saffron, and consistently good as I went back to that restaurant, located in my hotel, 5 times in 2 weeks.

Apr 10, 2014
SWISSAIRE in Food Media & News

Have you ever lost your cooking Mojo?

I did once actually.

I found it later in an antique cabinet for bar tools. My wife had placed it there by accident next to the Mojito mix.

Apr 10, 2014
SWISSAIRE in Home Cooking
2

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

After reading the thread and the link, I fully agree with the use of the cooking term " Traditional. "

It sounds better, authentically speaking.

Apr 10, 2014
SWISSAIRE in Food Media & News

What is the best Chef Knife for the Professional?

Evening SomersetDee-

I can, as we just finished supper ( it is 9:14 here).

Our new Chinese cleaver knife was washed and used on a whole large Bresse raw chicken. My wife and I took turns using it.

First, the blade has a Damascus-style edging to it, and is identified as Yang Jiang Shi Ba, model Nr. C701-D, with a stainless steel blade. The carton it came in was printed in Chinese, English, with a secondary, local-label in French describing the contents. The company website is quite basic, did not illustrate this knife, but does indicate it manufactures a number of kitchen professional and Japanese-style cutlery.

Using the current, local patois, we would describe this as a " Profi-Couperet à viande " or a " Profi-Fleischerbeil. "

The wood handle is good to grip, and the weight of the knife went through the chicken leg femur bones very easily without much effort, or the need for height in raising the knife for a downwards stroke.

Only one stroke was required to cut down through the chicken meat and bone to make a cut. We used the knife to make multiple wok style cuts on the chicken, leaving one leg to be cooked whole. After cooking the chicken in our wok, we then went back to the whole leg. The cleaver make short work of the whole leg, easily.

Finishing, I washed the cleaver, and hung it dry over the sink on a Rösle rail hook, using the hole in the blade. It can also be hung upside down to dry, using the magnetic clips on the rail, which is our custom here. The wife states that she finds this cleaver very sharp.

So far, good value from the 11 CHF purchase. Beats driving up the mountain to the chalet to find and retrieve our cleaver, which would require 2 tanks of fuel. And there is still snow there, so with the coming World Cup to watch, that visit may be put off until late into the Summer.

I plan to slow cook marinated pork on the BBQ this weekend, and use the cleaver again for the meat prep. And oh yes, we counted and still have all our fingers intact. The first aid kit is always nearby.

Apr 10, 2014
SWISSAIRE in Cookware

Lime shortage, who knew?

It can be done.

Winter-grown indoor Calamansi limes. Crop of 29, about the size of large cherry tomatoes, and good on meat, fish, noodles, or with the beverage of your choice.

Not mine but a video on indoor Calamansi:
https://www.youtube.com/watch?v=MB7UR...

Apr 09, 2014
SWISSAIRE in General Topics

What is the best Chef Knife for the Professional?

No jokes now, but I caught the wife in the act.

She was struggling using a large Chinese vegetable knife to cut-up a whole chicken. Why ? " I could not find our cleaver. "

Never doubting " She who must be obeyed, " I did a check and found that the cleaver went up to our vacation chalet, and was left behind a to enjoy the Winter.

Down to the city to look around, I visited 5 stores to look at knives, and found that there is much more selection available today. Cleavers were running 50 CHF and up. Rösle now offers one model for 169 CHF, and the Global model did not look heavy enough. There were two other cleavers available, each in excess of 200 CHF.

I then went to an Asian market and found a good, heavy, stainless steel cleaver, identified as " bone-cutting " from China. It has the hook hole at the top of the blade, so it can be hand-washed and hung to dry. A little wood on the handle, it was taken home and washed under the watchful eye of my wife, and is ready for our next dinner.

Boxed, and out the door with two fresh canard (ducks), and a large tin of Hoisin sauce, the knife alone was purchased for 11 CHF.

Apr 09, 2014
SWISSAIRE in Cookware

Sausage Casings in Los Angeles

Morning -

I just saw this post, and if A-1 Italian Market is still in San Pedro after all these years, they sell casings.

Apr 08, 2014
SWISSAIRE in Los Angeles Area