SWISSAIRE's Profile

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Where To Buy Quark?? Kwark?

Hello Yes -

Alpine Village in Torrance sells German Quark.

about 3 hours ago
SWISSAIRE in Los Angeles Area

Pots and pans for Induction cooking

Merci Duffy -

about 3 hours ago
SWISSAIRE in Cookware

Pots and pans for Induction cooking

Morgen Duffy =

Mixing bowls. Mixing bowls ?
Hereabouts, that type of kitchen work is called Eintopf, or one-pot. Nothing wrong with that. Good for you Duffy !

Finding any old treasure out of the kitchen that works with induction is enjoyable, as it validates the original price of the purchase.

I have a distant neigbour, across the frontier that sold off much of his original Rösle and Berndes cookware as it wasn't induction compatible. 1600 Euros worth, first class, and hardly used. I know as I bought a few of the items, greatly discounted. At that time induction was not yet on our radar.

To my wife's dismay, today I still found it hard to part with many of these pieces when our induction cooktop was installed. Like many here on CH she was shocked that so many had to be replaced, despite the Rösle sets we have that were compliant. And she wan't buying the " BBQ use " idea of mine.

So the majority are being donated this weekend to be sold at the local Swiss Independence Day festival here, 27.07.2014. I'm quite confident that someone will find a great pan or five in the process there too.

Being regarded as trustworthy, I will be serving beer on tap, after marching through town in a 40 pound uniform. Swimming laps as you know help it still fit, but I'm bringing my empty canteen along too. Marching works up a thirst.

about 6 hours ago
SWISSAIRE in Cookware

Is there any real reason to eat squid or octopus?

My pleasure, Osprey.

You might find the Two Greedy Italians series on Youtube even more fun, especially the octopus scene in the boat.

about 9 hours ago
SWISSAIRE in General Topics

Giada says Italians like to use breadcrumbs instead of parmesan. Recipe examples?

Hi Kris -

100 g of fresh breadcrumbs seasoned with garlic, Italian parsley, and olive oil.

" TONNO ALLA BRACE CON MOLLICA " or Grilled fresh Tuna with breadcrumbs.

Origin: Sicily

" This is a typical recipe from Sicily, where Swordfish is sometimes used instead of Tuna.

The breadcrumb mixture (called MUDDICA locally) is very common in Sicilian cooking and can be rubbed between the hands to make little pellets like couscous.

The breadcrumb pellets can then be used as replacement for Parmesan on certain types of pasta ( thus explaining why it is often referred to as " the poor mans Parmesan ! ) "

- from the book " Two Greedy Italians " by Caluccio/Contaldo, page 105

Mix the breadcrumb mixture by hand, season the Tuna, roll in the breadcrumbs, and grill until the breadcrumbs are brown and crispy. Serve with lemon wedges, and a light salad.

about 11 hours ago
SWISSAIRE in General Topics

Pots and pans for Induction cooking

More specifically, that 2 minute boil-up came on a deep 51 cm / 20 inch Paella pan.

Not surprisingly, after a stop at the butcher's on the way home, Paella appeared on our menu the next evening.

about 11 hours ago
SWISSAIRE in Cookware

Pesto experts, a lil help please?

Grazie Mille Jen -

about 16 hours ago
SWISSAIRE in Home Cooking

Is there any real reason to eat squid or octopus?

Hi Ospreycove-

You might enjoy this video.

Gennaro Contaldo (in London) with a quick Seafood Linguine, using baby octopus.
https://www.youtube.com/watch?v=tx7Q3...

Gennaro is the other half of the " Two Greedy Italians " BBC series, found in their entirety on Youtube.

Both he and Antonio Carluccio featured a hunting-cooking segment in the Valtellina alpine region above Lago di Como that my wife and I have been visiting for about 30 years.

Cookbooks developed from this series are also online for purchase.

about 17 hours ago
SWISSAIRE in General Topics

Pots and pans for Induction cooking

For those with an induction cooktop, one of the enjoyable activities is determining which pots and pans will work on induction, and which do not. Well, perhaps enjoyable if you do not have to replace all of your cookware collection.

I found an old blue-enameled Austrian-made Chantal oval dish with handles that we put away in a box in the garage worked on the induction cooktop. I'm sure we bought in the 1980's and used it until the large glass lid broke while baking one icy morning. It was put away in the hopes that we could find another lid somewhere, and forgotten.

The Paella pan I have used for years is not induction-compliant. But we continue to use it outside on the BBQ grill side burner, where most of our Paella cooking took place.

Another forgotten Paella pan I bought in Spain a few years ago, made of stainless with the dimpling throughout the pan, was discovered late one night, put away in the hutch and sideboard. Time for a test.

On it went at Midnight, with water boiling away in 2 minutes. My wife got up to see what I was cooking, and seeing the pan mentioned that she thought I had given this away before to my eldest son.

Oh No, this is now a functional " keeper. "

about 18 hours ago
SWISSAIRE in Cookware

Pesto experts, a lil help please?

Hi Foxspirit -

Lessons from Genoa and the Cinque Terra on Pesto. Note that in both locations I was told that there is a different recipe for Pesto in each home.

1. Don't use a large bunch of Basil. Use only the younger and smaller leaves, (photo) and remove the stems.
3. Mash the mix using a mortar and pestle. We used a stainless bowl and a large pestle, but the traditional was marble, and very stained.
4. Toast the pignoli, or pine nuts, quickly in a pan.
5. Use the best garlic, best Parmigiano-Reggiano grated from hard cheese added last ( not the grated cheese in the market), and the best olive oil you can find.

I hope this is helpful.

What we made there, we ate there within an hour. None was refrigerated or left over, and it was excellent.

1 day ago
SWISSAIRE in Home Cooking

Is there any real reason to eat squid or octopus?

No, quite sure, grilled baby octopi.

Greek style.

1 day ago
SWISSAIRE in General Topics

Is there any real reason to eat squid or octopus?

In the right culinary hands, and with Garlic and Lemon, grilled baby octopi come out tasting like shrimp.

More mature octopi have a sea-like essence when cooked as a pasta sauce.

My vote is Yes-for-Octopus.

1 day ago
SWISSAIRE in General Topics
1

Worst Cooking show Buzzwords

In Europe, the term " Profi " has come to mean anything marketable.

1 day ago
SWISSAIRE in Food Media & News

Pots and pans for Induction cooking

Hi Duffy -

That's excessive.

I shipped both a large Rimowa suitcase, and a set of 5 Rösle multiply pots and pans, with lids to California for 30 Euros each. The 8 inch ring alone is very lightweight.

I am told you will find both the stainless steel induction Wok and Wok ring from de Buyer for sale in the US for $ 70.00 USD complete, as a set. EBAY, AMAZON, etc.

We use both the de Buyer and Rösle woks now, and my wife prefers the light weight of the de Buyer.

Happy hunting !

1 day ago
SWISSAIRE in Cookware

Why do so many people hate Gin?

Newly graduated, I worked for a German-UK project in London that involved a great deal of travel to the Mid East.

The British in the Mid East took time to educate me in the merits of various single malt scotch whiskey, starting with Glenlivet. None of this was available there, so it was more a longing or nostalgia on the part of the thirsty Brits. Even the flights to and from Europe would not serve alcohol until well out over the Med.

Returning to London, I enjoyed my first drink, " something citrus " in the form of a G&T, using Tangueray. I mentioned this at our office in Kew Gardens, and things went quiet.

" Your not starting THAT at your young age, are you ? " came the final comment. Asking what he meant, I was then given an education into the Gin Alley days of England, and how it ruined many if not thousands, primarily of the working class ( as best displayed by Hogarth, as shown ).

Essentially, the lectures swung back to Whiskey, and single grain malt, as being acceptable, but for gin, only recently, and not by the upper class.Not " posh " enough.

The middle ground is that G&T was finally accepted during the British colonial days in tropical mosquito-climes, being the best method of taking quinine medicinally, 2-3 time per day.

The spirit Gin has had it's ups and downs historically, but I find it refreshing in the various forms with ice, cukes, rosemary, lime, lemon, etc.

Today, I find I like home-made Tonic water even more.

1 day ago
SWISSAIRE in Spirits
1

Use for lime pulp?

Exactly.

It is great in pie, custard, and ice cubes.

We take the skin and zest it, and then mix the pulp with sugar and Ricotta cheese.

There are many uses.

1 day ago
SWISSAIRE in Home Cooking

Pots and pans for Induction cooking

Hello Duffy-

Per K-'s comment, attached are photos of the de Buyer Wok induction ring he mentions.

That unit allows excellent induction conductivity, yet has 4 small rubber or silicone covered stainless feet that help to protect the induction cooktop glass.

The added lip is well though out to keep the woks from rolling around while cooking or resting.

Add a paper towel over the induction glass, and you have a good method of glass protection.

During a call yesterday, I was told by a colleague in England that the AEG Fusion Wok and the Wok ring can now be purchased separately through AEG in London. Note that there are also small round "feet" to protect the wok on the inside, and the underside of the ring.

What we find with our cooktop is that the wok ring works fine for all our induction woks (US 12 i-14 inch), but pull the wok up too long to toss, and the the " Hey - Where's the pan ? " alarm goes off. 5 seconds later the cooktop itself shuts off.

So if you toss, do it quickly with induction, or not at all. But yes, it can be done.

1 day ago
SWISSAIRE in Cookware

Tonic Water - Seagrams?

I was introduced to tonic water working a project in London, with BRIT VIC, which was pretty good.

Then came the London version of G&T (too many to list) followed by the Madrid version of GT ( minus the word "and") in Spain.

In North America the tonic syrups in New York caught my taste buds, and back home I began to experiment using a Soda Stream. One can add or delete Cinchona bark, rosemary, juniper, lime, lemon, or cukes, add or reduce sugar, carbonation, and so on. Cinchona bark, in a 1 kg bag goes a long way at home.

I believe I have recreated the Seagrams recipe for Tonic water, so that can be duplicated at home in 1 L bottles, as much as you want. Increase your juniper and citrus in the mix, and let that sit in the fridge for 4 days before consuming.

1 day ago
SWISSAIRE in Spirits

White induction ranges?

Hi Peg -

You beat me to it.

In addition to the Silver Siemens unit Peg ordered, and a few seen in Asia, there is also an induction cooktop made to look like Ubatuba granite itself.

Unlike a standard gas or electric cooktop, induction units don't require as much cleaning, especially if you keep the pots and pans stable, avoid boil-overs and sauce burns, and use paper towels.

The Jenn-Aire gas cooktop we owned when I was working in California looked great when we bought it ( why was it so discounted ? ) until we found we had to scour clean it after each meal ( Ah-ha, that was why ). That unit was replaced with a gas Gaggennau unit in black, for the obvious reason.

So this should be avoided with a white or silver induction cooktop, which perhaps Peg will let us see in time with a few photos.

I have seen one of the Ubatuba models and the concept is great. We didn't purchase it as we have dark black granite on the countertop, and the black induction cooktop was fine in that combination.

Please keep in mind that these are usually European 220-240v models, and if ordering, one has to make allowances for such electrical mains additions.

1 day ago
SWISSAIRE in Cookware

ISO of Rectangular Fish Steamer/Poacher

Hi V -

Today, four inches over steaming water or broth is too high.

The real key to good steaming of fish is in the weight and seal of the lid. Effective steaming comes with the liquid vapour kept in the pan, and not being released in anything but small quantities.

Over the years, I've tried everything: Ancient and new French fish pans, wok steaming baskets, and glass lidded pots and woks. Electric, ceramic, gas, and induction cooktops, and even in steam ovens.

What works for us the best is a Rösle Bräter, or roasting pan, in high or low wall sizes. Each pan is oval shaped, and comes with a stainless oval shaped steaming rack, large or small holes, resting on indentation "feet" punch-pressed into the rack. That keeps the fish suspended over the bottom of the pan. This piece is called a Dämpfeinsatz, which relates to that type of steam cooking. Just add liquid as needed.

There are small removable handle-clips to pull and elevate the fish higher, or remove altogether. Thus you can bake, steam, poach, or cook anything inside that works with a large fish.

Two pan sizes, Hoch and Niedrig, or high and low, and having both, the low size cooks faster. I can put vegetables, broth, herbs, and an Atlantic Salmon inside and cook everything in about 15-20 minutes on medium heat.

I rub ours with olive oil, cook, and it cleans with the wipe of a sponge, before going into the dishwasher. Simple but an effective cooking pan.

I hope this is helpful.

Jul 22, 2014
SWISSAIRE in Cookware

Omcan Induction Burner?

Anytime.

Jul 22, 2014
SWISSAIRE in Cookware

Omcan Induction Burner?

Hi Jim-

Yes.

Sorry about the delay in getting back to you but I had to make a call to my son.

He went home on his lunch hour to check the model for you and looking up, inside the cabinet, confirmed that the model Nr. stamp on the underside is in fact S2F1.

Glad to help !

Jul 21, 2014
SWISSAIRE in Cookware

Omcan Induction Burner?

Evening TravelerJim-

The EURODIB induction unit I mentioned works quite well for tempering dark chocolate. We used it in 11.2014 with a bain marie (water bath) to make 4 full-sized Sacher Tortes, using the Nr. 01 setting. No problem.

A few times while we visited, we dialed the heat down further using the degree setting on the touch screen. So there are good temperature graduations possible with this unit.

Again, this is my son's find and purchase, as we use an AEG induction cooktop built-in at home. No shortcoming at all that I have heard. In fact, I believe he is quite happy with his Eurodib.

Jul 21, 2014
SWISSAIRE in Cookware

Karl Albrecht (founder of ALDI) dies

Our deepest condolences.

The ALDI group is much appreciate here. Good products sold at good value consistently.

We hope that this legacy continues on for many years to come.

Jul 21, 2014
SWISSAIRE in Food Media & News

Poll -- do you have an electric, ceramic, gas or induction cooktop?

Currently, induction, electric ( both inside the house ) and gas outside, with a built-in BBQ/Rotis and Pizza oven.

I've used gas at previous houses we've owned and lived in, and have it currently at some rental properties along with electrical combinations: Microwave, and an electrical BBQ outside on a terrace.

An interesting observation my wife made recently is that the more we use induction including wok cooking, and steaming, THE LESS we use the microwave oven. The induction cooktop reheats food that fast, so we might actually pull it someday, and just go to a better exhaust fan.

Would I switch ? No, I don't think I would, as it saves us on electricity and gas bills, it's easier to clean, and it is a quicker cooking medium.

Jul 21, 2014
SWISSAIRE in Cookware

Omcan Induction Burner?

Hi Sigurd -

I agree with DCRB that a purchase of a new induction cooktop with warranty would be a better investment.

For $ 200. more or less, you can buy a NEW double hob or 2 pan EURODIB induction cooktop, that can be used as a portable, or actually built-in to a countertop. This is a 110-120v unit, for use in North America, that would provide you with double the cooking capacity, touch control. and timer, temperature, and increment ( 1 - 10 ) heat settings.

There are a number of vendors for this unit, but my son living in California purchased his from EBAY via KATOM, and the shipping was free. He used his as a countertop portable, and we later helped him install the same unit into his granite kitchen counter.

During that process the Eurodib employees in Canada walked us through the process over the phone, and were available at any time to assist us. That says something about product warranty and accountability.

Take the time to look into this unit. I hope this is helpful.

Jul 20, 2014
SWISSAIRE in Cookware
1

I never used a grater before

Quite true, Jonkyo.

I like one or two cloves cooked now and then.

My wife is quite healthy, and gravitates towards the 40 cloves school of cooking.

No vampyres could ever survive near our house.

Jul 20, 2014
SWISSAIRE in Cookware

Rumtopf / fruit in alcohol spoilage question

2 ! Wow ! Lucky you.

Jul 19, 2014
SWISSAIRE in Spirits

I never used a grater before

Hi Duffy-

Wow !

Onion, garlic-infused watermelon.

That sounds almost intoxicating.: Perhaps a new cocktail, or sorbet is on the way ?

Cheers -

Jul 19, 2014
SWISSAIRE in Cookware

I never used a grater before

Arigato Gozaimasu, Tanuki -

There is nothing wrong with good tools in a functional kitchen.

Simple pleasures. Enjoy your new arrival !

Cheers,

Jul 19, 2014
SWISSAIRE in Cookware