SWISSAIRE's Profile

Title Last Reply

Advice needed on Thickening Agents

HI CM -

1. Corn starch, Rice starch, and Potato starch all work, with those sauces that you wish to thicken.
2. We use Rice starch with Asian dishes, but the other starch choices will work just as well.

This works on our induction cooktop, or outside using gas. By previous experience it also works on gas, electric, or ceramic ranges. Just keep it moving as it heats in the sauce.

3. TIP: We usually peel, and spin our cut Potatoes in a salad spinner or small cutter / spinner (photo), first, before cooking them. That yields a surprising amount of fresh Potato starch liquid which can be stored, and costs nothing more than the little effort to make it. Using a colander to wash, peel, and cut, means that all that good potato starch is just going down the drain.

This is another good justification and use of a salad spinner, if anyone is considering one.

4. We have stored Potato starch in ice cube trays in the freezer, so why could you not do that with sauce ?

5. When thickening, we cook everything well first, then add a creamy mixture of starch and warm water. This is stirred into the sauce as it is being whisked, and on medium to medium high heat.

As the water cooks off, the sauce continues to thicken. We take it off heat immediately.

6. We don't as a rule use flour. To us, a good sauce or gravy will taste better without it.

I hope this is helpful.

about 12 hours ago
SWISSAIRE in Home Cooking
1

Why do so many people hate Gin?

Memories, but not all bad.

As the ALDI advertisement says: " I like Gin "

https://www.youtube.com/watch?v=uCKgC...

1 day ago
SWISSAIRE in Spirits

World Market - black carbon steel wok

Hi Rymes -

From the world Market advertisement:

" Professional quality cast aluminum wok with non-stick coating eliminates the need for curing."

Meaning I believe it is a non-stick wok coating, which you do not remove, and therefore you do not need to season the wok as you would carbon steel. Removing the coating would ruin the wok.

PS: Stainless steel woks are not coated, and do not need to be seasoned either.

Good price too.

1 day ago
SWISSAIRE in Cookware

Hand Hammered Wok from E-Wok Review

Hi Chem -

200 € and 498 €.

No doubt plus shipping and tax.

At that price, why not get both ?

1 day ago
SWISSAIRE in Cookware

Hand Hammered Wok from E-Wok Review

Hallo Duffy -

Grillsportverein, or Grill Sport Friends, is a good BBQ site, similar to CH.

We use Google Translate here for the more difficult phrases in ...................... English.

It works both ways ( German, French, Italian = English ).

There is a world of good cooking information to share on both sides of Atlantic. Poke around a bit with your translator, if you have the time.

1 day ago
SWISSAIRE in Cookware

Hand Hammered Wok from E-Wok Review

Hi JoanN-

That is a very good and healthy practice.

We have watched Kenneth Hom over the decades in Europe, and he too is advocating cutting back to just 1/2 to 1. tablespoon of pressed nut oil, at best.

Our wok-cooked vegetables taste better that way too.

I believe you are smart and innovative.

1 day ago
SWISSAIRE in Cookware

Hand Hammered Wok from E-Wok Review

Excellent detailed photos, Toddster.

1 day ago
SWISSAIRE in Cookware

Easy way to remove a pan lid?

Hi Robin Joy -

Not quite as clear apparently, as a small facet of information was left out of the original post.

" I have tried to spin the lid, but only after first trying to lift it. "

Lifting the lid first, rather than spinning it first, will increase the suction on the lid, and the pressure required to lift the lid, or attempt to lift it.

Most of our round lids are heavy steel, but a few are glass. This technique works on both.

1 day ago
SWISSAIRE in Cookware

Easy way to remove a pan lid?

Hi Duffy -

A simple solution is at hand.

It avoids one getting burned by steam as well.

If your lid seals well on a pot or pan, simply SPIN THE LID before removing it. I was shown this trick at a Paris cooking school ages ago when steaming.

That will break the seal or water vacuum, suction is then broken, and the lid should come off easier.

This works for us and I will match any of our heavy, tight fitting Rösle lids to anything out there.

One important note to add: Don't set that same hot wet lid down flat on your cooktop glass, as it may stick the same way there. That might result in cracking your cooktop glass.

-R

Jul 27, 2014
SWISSAIRE in Cookware
1

Italian foie gras?

Hi Oliver -

" Fois Gras ? "

Is that similar to Foie Gras, or is that the spelling used in Budapest ?

Jul 26, 2014
SWISSAIRE in Italy

Pots and pans for Induction cooking

Duffy-

I'm very sorry to hear about the cracked glass.

I do hope the replacement arrives more quickly for you, grilling season or not. It is no fun having the right kitchen tools and not being able to use all of them, especially one of the most important.

Bonne Chance !

-R

Jul 26, 2014
SWISSAIRE in Cookware

Pots and pans for Induction cooking

Sir, you rob me of words.

With your permission, I will have your comments etched in thick bronze or brass and mounted by my front door.

A good video one your Staub wonder pan.

There are two other videos of the featured Chef, Pierre Paul Zeiher, emphasizing that style of cooking, that you and others here on FT might also want to see:

1 Wok patissier à induction tecnox
https://www.youtube.com/watch?v=6oeCQ...

2. Plancha à induction tecnox / Induction Grill
https://www.youtube.com/watch?v=H0yvM...

As before, no English is necessary.

POSSIBILITIES:
The videos might provide some with ideas on what can be done with induction cooktops, in addition to boiling water in 1 minute or less. Just let your mind wander and " think out of the box."

My friend, do post some photos of your Volrath system, if you can sometime. It sounds great!

Cheers,

-R

Jul 25, 2014
SWISSAIRE in Cookware

Who Knows Cherry/Olive Pitters?

Hi K-

Good for you !

On the mathematics: Can you quantify 65 seasons in Cherry pits ?

Cheers,

-R

Jul 25, 2014
SWISSAIRE in Cookware

Italian foie gras?

Hi Carcassone-

It is known as FEGATO GRASSO in Italian.

You find it in the Lombardia and Piedmontese regions, but compared to France it plays a much smaller part in Italian gastronomy.

Usually fried, with a coat of flour, and served with Balsamico, or Fegato Grasso al Balsamico.

I had it once in Como sauteed, no flour, with slices of sauteed Pear, which was slightly better. There are so much better items from the Italian kitchen to enjoy.

Jul 25, 2014
SWISSAIRE in Italy

Pots and pans for Induction cooking

Hi Duffy -

I found this video on a French site, but don't worry as there is no speaking to translate.

It mirrors our style of cooking at home with an induction wok 99%. A rather quiet affair with music in the background too, and no flash, fireworks, or banging of the cookware (Kochenklang) in the cooking process. Only the nice aroma of Ginger, and Garlic give our wok activity away.

Meat, fish, vegetables, and the berries for dessert are exactly as shown to our meals, in stages, all using a quick wash of the wok between applications.

The attention to final soap and washing and cleanliness is exactly on target, using a stainless wok. This is why our stainless woks all look new after a few years, which is a different style entirely to cooking and cleaning using the traditional seasoned woks.

https://www.youtube.com/watch?v=6EF8U...

The exceptions for us being we only use pressed nut oil rather than olive oil, silicone coated stainless wok tools, and as you already know, a flat induction cooktop with an induction wok ring, and not the concave as shown.

It may serve to visualize better our method and practice of wok cooking here. I hope this is helpful.

Jul 25, 2014
SWISSAIRE in Cookware

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

Why not ? That sounds great.

Dried again I would think, unless you minced the herb very small with a Mezzaluna / Hachoir.

As we are getting a few questions on this, let me contact the source and see what is suggested.

Jul 25, 2014
SWISSAIRE in General Topics
1

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

Hi Oliver-

Dried.

There are other herbs like Tarragon that are good with fish. You might experiment around if you try this, and get back with us.

Jul 25, 2014
SWISSAIRE in General Topics

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

Dried.

Jul 25, 2014
SWISSAIRE in General Topics

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

Afternoon Amy -

Salt, Pepper, and combinations of:
Oregano,
Rosemary,
Basil
Onion,
Celery.

We find the better the bread, such as homemade, the better the breadcrumb mix. There is seasoned breadcrumb available here, but we don't use it, preferring our own.

Jul 25, 2014
SWISSAIRE in General Topics

Worst Cooking show Buzzwords

My niece was visiting with her friends, and we took them up to a small chalet we have. Rather than cook at that late hour, some Pizza's were ordered locally.

" Oh, do they have gluten-frei ? "

I didn't know so we checked. While the owner of the Pizzeria mulled the request, I asked " I didn't know: Are you gluten-intolerant ? "

" No, but it just seems like a good idea: Everyone is doing it in the US. "

Jul 24, 2014
SWISSAIRE in Food Media & News

Worst Cooking show Buzzwords

True, Paulj.

You are absolutely correct.

And the cookbooks mentioned explain the subjects in detail in those chapters, which the server was not doing.

One term Protein fits all, if you will.

Your point on distinguishing between each item, mirrors my comment. A professional, helpful server should take the time to state that, and explain what is available and why it might be a good selection.

Bread for example, is another source of protein. I doubt if the server meant that as a choice too.

Jul 24, 2014
SWISSAIRE in Food Media & News

Worst Cooking show Buzzwords

Good point Kseiverd -

" Protein. "

In November, 2013, we took my son out to a restaurant in Torrance, California, after shopping at 2 nearby Asian markets.

The server asked " What type of protein do you want ? " I wasn't sure of what I had just heard, given the street traffic adjacent ( " Sorry ? "), and was informed:

" Protein. You know like meat, or chicken. "

Further, we were informed without asking by this server " I don't eat meat. " Was that subtle signal not to order anything with meat, .... Sorry, ... with Protein ?

Apparently this is considered fashionably trendy, and as the food was OK, we all felt a little embarrassed, but had no more questions.

But images of " Soylent Green " were running through my head for some reason. I sincerely hope using code words like this doesn't spread. Dining out should not be considered a laboratory experiment.

" Hi. I'm Brie, your server. What type of ETOH2 will you be ingesting tonight ? "

Jul 24, 2014
SWISSAIRE in Food Media & News

Where To Buy Quark?? Kwark?

Hello Yes -

Alpine Village in Torrance sells German Quark.

Jul 24, 2014
SWISSAIRE in Los Angeles Area

Pots and pans for Induction cooking

Merci Duffy -

Jul 24, 2014
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.

Jul 23, 2014
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.

Jul 23, 2014
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.

Jul 23, 2014
SWISSAIRE in General Topics
1

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.

Jul 23, 2014
SWISSAIRE in Cookware

Pesto experts, a lil help please?

Grazie Mille Jen -

Jul 23, 2014
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.

Jul 23, 2014
SWISSAIRE in General Topics