nano404's Profile

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Upgrading cookware

I'll have to look into not just the Cuisinart cookware, but tri-ply in general. I've seen it mentioned once or twice on other posts but I just ignored it, not knowing anything about it. I need to get up to speed. Thanks!

Jan 30, 2014
nano404 in Cookware

Upgrading cookware

My most recent purchase, a 1.9 liter Circulon saucepan, was bought mainly to cook small to medium-ish portions of rice. It works fine for now. I'll have to see how long the coating lasts.

I may have to invest in pots that aren't coated in teflon or whatever it is they use. For some reason, I prefer metal utensils. Also, it's no fun having the coating scratch and peel off.

Jan 30, 2014
nano404 in Cookware

Upgrading cookware

I really want better knives, particularly a chef's/cook's knife.

My issue with buying knives is: I look at the best knives I can find, Masamoto, Hattori and the like, though I can't really afford it.Then when I look for something in my price range, I compare it to the best knives available and look down on it. Then when I really need a knife I get a cheap one from a store.

I'm hopeless.

Jan 30, 2014
nano404 in Cookware
1

Upgrading cookware

The venerable Kaleo :)

Appreciate your words of advice.

Regarding copper, It seems as if the only way I might get my hands on any copper pans is by going used/vintage due to prices. Not even sure where to begin looking in the UK.

Jan 30, 2014
nano404 in Cookware

Upgrading cookware

I'm currently buying things to get me through my in-college years. I feel like an outlier amongst college students, but I enjoy cooking and I like quality items regardless, so I'm trying to buy the best that I can afford.

I'm probably going to have to replace my Tefal frying pan soon. In my casual reading on chowhound recently I've seen the Calphalon name a couple of times, but I'm unfamiliar with the brand. Not sure if it's available here in the UK. How have your Calphalon pans held up?

Jan 30, 2014
nano404 in Cookware
1

Upgrading cookware

And here I am buying non-stick pots and pans. Never seriously considered anything else. I'll have to look into the pros and cons of stainless steel vs non-stick vs cast iron. Copper ain't in my price range!

I definitely need mise en place bowls! My quality of living will probably dramatically increase once I get them. I didn't know there was actually a name for it, I just know that every time I cook something with more than a few ingredients I wish I had a few bowls to put everything in. Many thanks for that, I'll look for some tomorrow.

Jan 30, 2014
nano404 in Cookware

Upgrading cookware

If your parents are anything like mine, they're good cooks (particularly my mom) but they're not very particular about what pots, pans and utensils they purchase and use. As long as it's deemed of good enough quality and wasn't expensive, they bought it.

I'm sure many of us were like that too at some point. No doubt, with more experience we began to appreciate differences in the type of cookware we use and the different materials used to make them. For example, you may now value the difference between an expensive copper saucepan vs. the usual stainless steel, or the benefits of a well balanced chef's knife over the cheaper knives that you usually find in stores.

What are some of the pots, pans and utensils you've found yourself upgrading as you gained more cooking experience? And what items, looking back, do you wish you had invested more in when you "started off"?

Jan 29, 2014
nano404 in Cookware

People who eat the food for sale in supermarkets - would you say something?

When my dad is in the U.S., He goes to WalMart, grabs his shopping cart, grabs some nuts and probably a drink then starts eating while he shops. He usually finishes the drink before he's done but regardless he always makes sure the cashier scans the empty/half empty container so he can pay for it.

Dec 02, 2012
nano404 in Not About Food

What is your biggest recipe pet peeve?

Agreed!

Jul 11, 2012
nano404 in Home Cooking

Pasta ideas?

Those recipes sound great, thanks a lot. I'll probably try them soon!

Jun 23, 2012
nano404 in Home Cooking

Pasta ideas?

Those sound great! Thanks! Never thought about allspice in pasta, I have both the regular allspice and the ground one. Should be interesting to taste.

Jun 22, 2012
nano404 in Home Cooking

Pasta ideas?

Thanks!

Jun 22, 2012
nano404 in Home Cooking

Pasta ideas?

Haven't even heard of it before. Thanks for the suggestion, I'll check it out!

Jun 21, 2012
nano404 in Home Cooking

Pasta ideas?

Thanks! Haven't thought about turkey in pasta. Your mention of diced ham in the baked macaroni reminds me of my aunt's baked mac with ham... heavenly!

Jun 21, 2012
nano404 in Home Cooking

Pasta ideas?

Silly question. Made a few mistakes but it came out OK. I'll definitely try it again.

Jun 21, 2012
nano404 in Home Cooking

Pasta ideas?

And to think that I joked to my sister about mixing them. I won't cook it tonight but I'll look into cooking it in the near future! Thanks!

Jun 21, 2012
nano404 in Home Cooking

Pasta ideas?

Thanks for the suggestions! I noticed that the Tagliatelle recipe that you gave lacks sauce or any cheese. Is that intentional or was it just so obvious? I've never cooked pasta in that way before so it's new to me, for me it's always a basic pasta + sauce + cheese (most times) + meat.

Jun 21, 2012
nano404 in Home Cooking

Pasta ideas?

So, my sister is gone for the summer and left me with half-bags of random pasta. Spaghetti, Macaroni(?), Penne and Tagliatelle. I also inherited some cheddar cheese and grated parmigiano/parmesan. I should have a large bottle of bolognese sauce.

Any ideas on what I can make? Haven't seen any recipes that appeal to me as yet. And it might seem weird, but I prefer a dish that looks great, just a bit striking, or perhaps some tips on how to make regular pasta look more interesting :)

I'm open to buying ingredients. I don't have any suitable meat at the moment so I'm probably going to get some ground beef.

Thanks in advance for any ideas :)

Jun 21, 2012
nano404 in Home Cooking

Rice cooking issue

Made peas and rice tonight. I did a thorough rinse. Didn't have a reason to use water as I used coconut milk. Didn't notice the problem (you can smell the difference). I think it's the washing of the rice that solves the problem.

Thanks all for your input!

Apr 29, 2012
nano404 in Home Cooking

Rice cooking issue

Since YummaYum mentioned that rice from UK stores need to be washed I was starting to think that maybe it's a combination. Thanks.

Apr 29, 2012
nano404 in Home Cooking

Rice cooking issue

Thanks for that info. Yes my sister lives here also. I was wondering if there were differences in the rice. I guess that's another thing to add to the list of foods that taste different from back home (Caribbean).

Apr 29, 2012
nano404 in Home Cooking

Rice cooking issue

Thanks. I'll try. Although if I finally see sunlight again I might get too excited and forget this little experiment :)

Apr 29, 2012
nano404 in Home Cooking

Rice cooking issue

Thanks, I'll try. I used Evian once or twice, which describes itself as "Natural Mineral Water", and had the same issue.

Apr 29, 2012
nano404 in Home Cooking

Rice cooking issue

Hi.

Just as a background. I moved from home to the UK at the beginning of the year but before then I was cooking rice for me and my parents ~4 times a week using the "absorption" method. I can make perfect rice pretty much with my eyes closed and I don't need to measure my rice or water. So I don't have any issues with method/measurements.

Now, a few weeks after I started cooking rice when moved to the UK, the first few pots of rice were fine, then I started noticing that when I put the rice in the boiling water, whether I'm cooking peas and rice, yellow rice or regular white rice, the water would thicken and turn white (well, the water for the peas & rice/yellow rice doesn't exactly turn white but the colour of the water gets lighter as if it was mixed with white water). It also has a undesirable taste that comes along with it.

I have no clue what's causing the problem.:
- It doesn't happen to my sister.
- I tried my room mate's pot and one of my smaller pots, same issue.
- I changed everything from the rice (same as what my sister uses), to the butter & oil, the salt, even tried bottled water instead of tap. Same problem.
- I notice that if I wash my rice vigorously it's barely noticeable, although sometimes it still happens.
- I even tried basmati and jasmine rice. Same issue.

I would hate to think that it's because the rice needs washing, because my sister doesn't wash hers as thoroughly as I wash mine and she doesn't have the same issue. I have a gas stove and she has electric burners but I've cooked rice loads of times on gas burners so I'm absolutely clueless.

Apr 29, 2012
nano404 in Home Cooking