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sueatmo's Profile

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TRUE Induction MAGIC!

"The most important thing I've learned from 2 years of cooking on the Max Burton is that the higher the ferrous metal content of a pan, the quicker it will respond to both heat increases AND decreases. For that specific reason I find myself using my old cast iron collection as often as possible because "induction-ready" stainless steel is like putting a governor on a Porsche! If you want speed, use the right model, whether saucepan or a car."

This does not jibe with my experience. I use a Sitram Profiserie saute/chef's pan with a disk bottom that is more responsive than my CI skillets, although I use the latter successfully. Just this morning, I turned off the CI grill pan with bacon in it, which was almost done, and left the room. When I came back several minutes later, the bacon was finished cooking.

I would not try to quickly bring down a CI pan to a low simmer from high heat, a thing I do successfully in my saute pan.

It does sound as if your Vollrath induction burner is a great kitchen tool. I hope you enjoy it for many years.

I too have boiled water to see the pattern the bubbles make. I love induction unreservedly too.

about 13 hours ago
sueatmo in Cookware

What happened to spinach in recent years?

OK, I checked the spinach at my WF, and I found spinach, but not the the mature leaved kind I used to buy loose at Dierbergs Markets in St. Louis. What I found at WF looks to be only slightly more mature than the baby spinach you usually buy in bags or clear boxes.

I think I get what you are looking for, but I confess I haven't seen it in awhile either. I was off base in my previous comment.

Have you checked your local farmers' market, if you have one?

I used to love to braise the mature spinach with mustard greens or kale. I realized after responding to your post that I hadn't seen mature spinach in awhile, and I specifically looked for it yesterday at WF and today at Safeway, which IMO, is indeed safe. Too safe. But them's the markets I have.

about 13 hours ago
sueatmo in General Topics

What happened to spinach in recent years?

I don't know where it went for you, but I buy regular spinach at WF and occasionally at main line grocers. I'd ask your grocer to start carrying it again. I've never heard it called, "Savoy spinach" though.

Aug 29, 2014
sueatmo in General Topics

Have you ever used a Pressure Cooker?

I make beans in it almost every week. I have been thinking that I needed to revisit some older dishes that I have made, and that it is getting closer to chili and stew season. A PC will make nice stew. And soup. And sauerkraut, smoked sausage and potatoes.

Aug 29, 2014
sueatmo in Cookware
1

Stovetop Cooking: by temperature or power?

Actually this does not jibe with my experience. The induction has very quick response, and I am learning to judge how the food looks in the pot as I regulate the heat quite well. I do think that this is a learning experience, and it will differ with cooktop or stove, pot and food. I don't judge temps by anything except observation of food in the pot, and I don't know why it is less "sensual"--whatever that means, than using gas.

Aug 29, 2014
sueatmo in Cookware
1

Stovetop Cooking: by temperature or power?

Yes! I lower by degrees till I have what I want. Induction allows almost immediate feedback as I take the temp down. I do the same for maintaining PC pressure. I usually want the minimum heat to maintain pressure. The simmer on my Bosch cooktop is really good.

Aug 29, 2014
sueatmo in Cookware

Do you like induction cooktops? Details, please.

Induction is not a gimmick, in my experience. I've posted repeatedly about what I bought for a cooktop (Bosch) and what pots I selected when I had to give my older Cuisinart pots away.

If you read the lengthy threads about this you will come away with a good idea of why so many of us have switched, and what to expect if and when you do.

You will probably have to buy some new pots. But you can use CI, carbon steel, or induction capable stainless--disk bottom or multi clad.

If you are totally happy with gas, and especially if you have a lovingly collected store of good pots, then I don't know why you need to change.

Aug 25, 2014
sueatmo in Cookware

Two unrelated questions -- grammar and photos

Thanks for the great answer. I was taught two spaces too, and I can't imagine trying to unlearn something I was taught in 1964. But surely you can do either correctly these days?

Aug 25, 2014
sueatmo in Site Talk

Picky eaters are the bane of my existence...and now I live with them

I agree with this. You won't convert her, but if this becomes a non issue, she might become less rebellious. She probably gets a thrill pushing your food buttons.

I think that telling her she can fix anything she wants from the fridge herself is a good strategy. Do keep things she likes in the house, and respect them. And tell her she is welcome to join you for a meal anytime.

Every time you express your frustration with this, you are just encouraging her difficult behavior. And she probably is always going to be at least a somewhat picky eater. Some things have to be accepted. And if there is something you fix that she actually likes to eat, I'd make it for her from time to time.

Good luck.

Aug 24, 2014
sueatmo in Home Cooking
1

Oil Burning in Pan

Does this happen when another oil is used? If there is another oil that works better, then I'd use it. But I find that canola oil works fine for sauteeing.

Aug 24, 2014
sueatmo in Home Cooking

Are there wall ovens that don't blast kitchen with hot air?

I believe the venting is for the electronics. This is what a service person told me over a decade ago, after I experienced the hot air and noisy fan of my then new oven. I now have a non convection oven and it does not do this.

Aug 21, 2014
sueatmo in Cookware

Cheap Beef Meals

I made many meals on ground beef and a can of tomatoes! However when I needed to really stretch our food dollar I used canned fish. I like canned tuna and canned salmon. And I agree about using other protein sources.

Shop specials.

Some grocers offer organic meat. You could investigate to see if the organic meat offered elsewhere is less expensive than that at WF.

Aug 19, 2014
sueatmo in Home Cooking

2 Questions for induction converts

I have documented on various threads on CH how I replaced much of my cookware. I bought a couple of Sitram Profiserie pans: chef's pan and large rondeau. (I haven't use the latter very much.) I also bought other pieces as I located them usually at Home Goods. I only have bought stainless. I have tried to stay on a reasonable budget, but I have tried to buy good tools.

I still use CI for a lot of different things.

The way the induction has changed things for me, is that I am getting consistent results all the time. I really enjoying the sauteeing of veggies now. The heat under my Profiserie chef's pan responds so well, that I do things with more confidence than before.

And I no longer use an electric tea kettle to boil water. And my eggs and French toast are usually perfect. I love the low simmer for long cooked beans too. In fact my bean dishes have improved quite a bit, I have to say. And my stir fries have improved too.

Aug 19, 2014
sueatmo in Cookware

Mistakes, I've made a few

When I changed pots because I got a new induction cook top I bought a couple of vessels I ended up getting rid of. I bought a Simply Calphalon skillet that I did not like, and a Cusinart non stick induction capable, that wasn't really very good.

I still have a Fissler pot that I use, but it makes me mad every time I use it because after boiling water in it, on a low temp, for a couple of hours, it got permanent spots in the bottom. No idea what caused it, but I wouldn't buy Fissler again.

I have a large Ninja blender that I was given, and I can't for the life of me figure out how to use it. Any sauces I would concoct are of such small quantities, that I think they would get lost in the deep container, and not be properly mixed or emulsified, especially because the blades are not located at the bottom. The two times I tried to use for pureeing soup, the results were disappointing. And I don't make smoothies. Maybe I'll figure out something sometime. And it is too tall to sit on the counter. The lid has to be placed alongside or stored separately.

Aug 19, 2014
sueatmo in Cookware

Induction Cooktop - First things to try?

I use cast iron on this, my third glass topped cooktop with no difficulty. The last cooktop is my induction. While I agree that it is a good idea to check for a too rough bottom, I think that most CI will work fine on glass topped, including induction, cook tops, without a barrier between pot and hob. I don't recommend sliding the CI across the top though.

I think the biggest hazard is if you drop it CI pot. So, if you can lift the CI cleanly off the cooktop, I think that is the main thing to consider with CI.

Aug 19, 2014
sueatmo in Cookware
1

Newly single chow-dude and his crockpot

Not Your Mother's Slow Cooker Recipes for Two, by Beth Hensperger. I actually have an earlier NYM slow cookbook by Beth H, and I have to recommend her cookbooks in general for being thorough. She also gives good recipes. I've used her white chili recipe, with some tweaking, many times, and it makes wonderful chili. This week I follower her directions for a small pot roast and it was lovely. I will use her directions again.

But you don't just get good recipes from Hensperger's books; you get in depth explanations and even other recipes as go withs.

Since you are single, I'm guessing you would like the NYM Cookbook for Two. You can make enough for one meal, and have the rest for leftovers. (Cook once-eat twice.)

Also check out her blog, http://www.notyourmotherscookbook.com...

She lists recipes by category on the right; there is a slow cooker category.

Have fun with your new toy!

Aug 15, 2014
sueatmo in Home Cooking
1

Peaches + green salad = ?

You guys are great! Thanks for the ideas. I do like toasted pecans and I happen to have some frozen from last Fall; all I have to do is thaw and toast. What a nice treat. I do think a little crumbled gorgonzola, or a blue cheese, would work with the peaches. I try not to do sweet dressings because many of us are watching sugar. But I do make a nice light vinaigrette using white balsamic vinegar. Perhaps subbing a champagne vinegar would be a treat. I also like the crunchy veggie idea, and if I spot any lemon cucumbers I will buy. I haven't messed with jicama in years. I'll give that a thought. But I am also intrigued by using pancetta.

All good ideas. Thanks a bunch.

Aug 15, 2014
sueatmo in Home Cooking
1

Peaches + green salad = ?

I need to prepare a largish salad and I want to use peaches and gorgonzola. Any ideas about other ingredients? Sliced radishes?

Some online recipes talk about grilling the peaches, which sounds divine, but that won't work in this case. I might wait to add the peaches until right before serving though.

I would probably use a light vinaigrette made with perhaps a fruit vinegar. (Not cider vinegar.) I could of course add the gorgonzola to the salad dressing.

I could add nuts to the salad, but I wonder about an unexpected ingredient. Any ideas?

Aug 13, 2014
sueatmo in Home Cooking

Should I stop baking with pyrex?

Thanks, Duffy!

Aug 13, 2014
sueatmo in Cookware

Anyone else have trouble creaming butter and sugar in a kitchenaid?

Yes, use the flat paddle beater, not the whip. Is that your problem?

I used the flat paddle beater just today, creaming butter, shortening and sugar in to a beautiful creamy substance which accepted the dry ingredients and buttermilk beautifully.

Don't beat the batter too fast.

To clarify, I am using the original equipment flat beater blade, not the one that scrapes the sides of the bowl as it spins.

Aug 12, 2014
sueatmo in Cookware

Is your rice cooker easy to clean?

My Zojirushi Neur Fuzzy logic is quite easy to clean. I have a 4-5 C model, I believe. The removable pan is nonstick and lightweight, and I believe it can go into the dishwasher.

Aug 12, 2014
sueatmo in Cookware

Most non-toxic cookware: Unglazed clay pan or 100% titanium coated pan?

As someone who has a permanent titanium implant in her jaw, I'd hope the titanium is the safest!

And I'd hate to learn to cook on earthenware after using stainless for decades.

Really, stainless is fine for me, and I consider it perfectly safe.

Aug 12, 2014
sueatmo in Cookware

Registering for dinnerware that will last

I agree with this. Your taste will change. However I will also add that I recently bought Wedgewood White bone china for times when we have guests or family, and I love it! And I'd say that it would last a long time, and is quite light. We put it in the dishwasher. It comes out great. There are several white Wedgwood patterns to choose from too.

But please know that there is no absolutely right answer here. But if you buy expensive everyday china, there is a good chance you will be tired of it in 10 years or so.

Aug 12, 2014
sueatmo in Cookware

Anybody heard of Catering Line Brand (it's not Sitram)

From the use of the word "enquiries" and the way they describe their market, I'd guess Canada. But I couldn't find anything on their home web site either.

Aug 09, 2014
sueatmo in Cookware

I Wish I'd Kept…

Another waffle iron loss here. I let my Grandmother's old iron, a gift to me which made lovely waffles, go years ago. I should have kept it. It made lovely waffles.

And also years and years ago, I had the cutest set of white platters that had painted flowers around the rims. We ate off those platters, found at a garage sale, for awhile until I could get a set of china. I liked them a lot. The flowers were done with brushwork, and had a simple artisan feel. I was an idiot to let them go. But I did.

Aug 09, 2014
sueatmo in Cookware

I Wish I'd Kept…

I replaced my old JOC, same era as your DH's probably, by ordering a copy through Amazon. I got a hard copy, and it wasn't exorbitant. My old copy was horrifyingly stained, but it had recipes I wanted. In fact, I wanted the book, not just the recipes!

I own three ed. of JOC.

Aug 09, 2014
sueatmo in Cookware

Cutting board: need some help

Buy yourself one really great cutting board for show and for the cook's pleasure. Then buy several cheaper ones, and put them into the dishwasher after use. I did not know you could do this until just recently. I keep meat boards that are not overly expensive, and after use, they go into the DW so they stay relatively sanitized. A case of salmonella is no fun.

I don't like plastic cutting boards for several reasons. They stain, they are often not stable, and they tend to blunt knives.

Aug 09, 2014
sueatmo in Cookware

Should I stop baking with pyrex?

I have one dedicated Pyrex baker for times when I have to prepare something for a large crowd. I bought it new, and I only use it if I have to, and I store it safely. Otherwise, I don't bake with Pyres. I have some pie plates that I have relegated to the micro, and I got rid of all my old Pyrex bakeware. I use Pyrex measuring pitchers and cups, and I do place them in the micro from time to time, but they are usually used for when I am mixing ingredients.

I made the decisions I made after having a glass pie plate come out of the oven and break. I think I must have set it on a damp surface--the glass cooktop I had at the time.

So many other people have reported explosions and breaks while in use, I decided that using Pyrex was not safe, and I don't want to take chances in my kitchen.

Others insist that older Pyrex is safe, but the use of the present glass formula is actually quite old by several decades. So you would have no way of knowing how old any used Pyrex is if you came into any.

For me, my decision is a no brainer.

Aug 09, 2014
sueatmo in Cookware

Thnking about a rice cooker -- is induction worth it?

You know, I use a round covered casseole for my micro rice. It lets just enough steam escape during cooking. But a micro rice cooker makes a lot of sense.

I've reread my earlier post, and I realize I should clarify. I own a Zojirushi Neuro logic rice cooker, that does not get used nearly as often as my use of the covered casserole in the micro.

Aug 09, 2014
sueatmo in Cookware

Ready to buy and induction range

I have a Bosch cooktop, the 500. I love it, as I have frequently posted. I'd research features and price points to come up with a couple of good candidates, and then ask about them specifically.

I did a lot of looking online, and in person, before deciding on the Bosch. Be sure to research local dealers as well.

The features of the various brands are the major factor I think. It seems that most of the newer induction products work quite well.

Aug 06, 2014
sueatmo in Cookware