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Help with identifying a pan, please

No, I haven't checked that broiler element. Will do that and will also prepare another recipe in this pan over the holidays, likely potatoes, without foil, and see how it fares.

Thanks for your ideas. And happy holidays!

Kim

Dec 24, 2014
fachinamonologues in Cookware

Help with identifying a pan, please

Hi again,

I covered it per the recipe directions; the recipe actually called for a glass pan, and foil on top.

Would you be suspicious of this even being a copper vessel, given the "performance" experience I had?

Maybe it's a clever doppelganger??

Well, whatever I try next in it, I'll not cover and will try the pizza stone idea, tho somehow, having to nudge the pan towards a great performance, when copper is supposed to do that all on it's own, is a bit of a disappointment.

Ah well......what can one expect for $15???

Thanks,

Kim

Dec 23, 2014
fachinamonologues in Cookware

Help with identifying a pan, please

Hello again,

Am revisiting my original post with a further question......

I made an eggplant parm last night, but instead of following the recipe and using a glass pan, I used my new copper au gratin pan. Recipe said 375 for 35 mins, top with cheese and bake add'al 10 min.

When I took the dish out at 35 min, there was no sign of bubbling and the top didn't even feel particularly hot. Another 15 min in the oven an there was finally some sign of bubbling. It had been covered with foil the entire time it was in the oven.

I'm totally inexperienced with copper, and in fact this was my very first cooking experience with copper......so does this sound normal? With copper, I'd expected so much heat and well, wonderful things. I ended up serving a dish that wasn't even well-cooked through-out.

Where did I go wrong (besides not using a glass pan)? Higher oven? Longer cooking time?

Any ideas will be appreciated.

Thank you,

Kim

Dec 22, 2014
fachinamonologues in Cookware

Help with identifying a pan, please

How lovely......chrome flakes. Thanks for the heads up, wekick; and for the info Kaleo.

Kim

Dec 18, 2014
fachinamonologues in Cookware

Bok choy

Thanks, all.....

I think there are at least a couple of ideas you've offered which merit attempt! I don't think my kids dislike (yet) bok choy per se.......but they sure didn't enjoy chicken stirfry, of which bok choy was a part. I just wondered if there was some magical way to prepare the stuff that most kids wouldn't be able to resist, and the rest of the package doesn't end up in the garbage.

Chemical, the first link wouldn't open, but the bok choy I have is not the napa cabbage. And only in my dreams and distant memories do we have spice in this house anymore.

I try to be an adventurous cook, and my kids know the expectation is that they have to try everything.....they might not like it, they don't have to eat it if they don't like it, but they have to try it. These two kids just better be grateful they weren't born to Thai or Vietnamese parents......

Now to plan my course of action with the bok choy......

Thanks again,

Kim

Bok choy

Afternoon, folks.......would some kind soul tell me how I could prepare a bok coy side dish that would appeal to the younger set? I have twin six year olds, and one doesn't like this, and the other doesn't like that, and i have quite a bit of it left over from the chicken stirfry that neither cared for on Monday night........grrrrrrrrr......

Many thanks,

Kim

Help with identifying a pan, please

Grrrr.....I've tried posting two responses and they aren't posting for some reason.

$15 canadian dollars, Kaleo, so about $17 usd. I feel that if the pan might be a century or so old that I did really well!

Won't fret about thickness of copper......Tho I thought I'd read that very thin copper loses conductivity or thermal advantage over other types of cookware.......will have to reread some of the copper threads before I consider purchasing any more pieces. Will love this one if for no other reason than someone else has used (and hopefully loved) this pan and made many great dishes in it. I'm lucky enuf to have my grandmas cast iron Wagner pan and that one is over 100 yrs and I know that it has held many wonderful polish and Ukrainian meals in it!
If anyone has the time and inclination.......would appreciate seeing a photo or two of copper pans (interior) so that I can get a better sense of what these pans look like, with normal wear and use.......I don't feel confident in my ability to gauge when retinning would be required.....

Thank you,

Kim

Dec 18, 2014
fachinamonologues in Cookware

Help with identifying a pan, please

Hello,

I was bumping around an antique store today and found this pan......it has no discernable markings other than a worn-looking "28" stamped near a handle. I believe it's got copper rivets and I think it has a tin lining, tho I'm not experienced at all with copper so I could be way off on that one.

Any help with identifying the make, age, etc, would be very appreciated.

Thanks,

Kim

Dec 17, 2014
fachinamonologues in Cookware

(another) Question about braising

Hello,

New to these Boards, but have been lurking and learning for the past half year or so. There are a lot of brilliant people on CH; hope I can contribute in some way going forward…….

I have been reading (probably too much) about braising and stewing; I understand the differences and the benefits (I think) of the 2 methods, but I'm a little stuck on one concept which is….

I've read that liquid evaporates during braising. But if braising means the lid is on, and on tight from what I understand, then how can liquid evaporate?

Perhaps I've just misunderstood….

With thanks,

Kim