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Miss Priss's Profile

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Whats a good alternative to al clad?

MikeG, the Profiserie line has an aluminum disc bottom; it's not fully clad.

The best saute pan I've ever used is a Sitram Catering 11" that I found at a flea market about 10 years ago. It was all gunked-up and looked like hell, but seemed structurally intact, so I gladly handed over $10 for it (including the lid). It cleaned up beautifully, and quickly displaced a similarly-sized All-Clad Stainless piece as the household's alpha pan, both for cooking performance and ease of cleaning. Its only drawback, for me, is the length (not the angle) of the handle; it's just a bit too long for my ordinary 30"-wide household stove, especially when there are pots or pans on the other burners. But that's a minor inconvenience. Overall, it's a terrific piece of equipment.

Sep 02, 2015
Miss Priss in Cookware

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition! [old]

So glad to see this publicity for Bonnie Slotnick Cookbooks (and Bonnie herself). I used to drop in from time to time when she was in her West Village location; haven't visited her East Village one yet, but it's on my to-do-very-soon list. As you indicate, she's remarkably welcoming, knowledgeable, and gracious, and her stock is amazing. Now that the Strand's cookbook section is dominated by new books (not even discounted as deeply as before) and their selection of used ones seems less interesting, I appreciate Bonnie's shop more than ever.

Aug 06, 2015
Miss Priss in Home Cooking

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition! [old]

I love all Lorna Sass's pressure cooker cookbooks, including Pressure Perfect, and it just enrages me that the opportunists at ATK were so obviously trying to capitalize on her reputation when they chose the title for their book. They were sorry latecomers to the PC cookbook market, and I absolutely believe they wanted to create, and then capitalize on, customer confusion. I can't argue with those who report good results from the ATK recipes, but I'm a pretty experienced PC user and the ones I looked at seemed to be way off in terms of timing, amount of liquid, etc. My own recommendation to a PC newbie would probably be Sass's first book, Cooking Under Pressure, which is the one that got me started about 20 years ago. It's less elaborate than Pressure Perfect, but for that very reason, perhaps an easier entry point. It includes a nice variety of useful, well-written recipes and plenty of good instructional material. I also love Great Vegetarian Cooking Under Pressure (though I'm neither vegetarian nor vegan) and even have a couple of favorite recipes from her least-known book, The Pressured Cook. I own quite a few other PC cookbooks (NOT including ATK's!), but whether it's for a particular recipe, a specific technique, or a general approach, the first ones I turn to are always Sass's.

Aug 06, 2015
Miss Priss in Home Cooking
1

Are there advantatages to a pressure cooker besides saving time?

Being able to cook dried beans quickly and easily is one of the best reasons to own a pressure cooker, so I'm glad the Instant Pot is doing a good job of it for you. It's nice to have multiple pressure cookers, and there are certainly times when I have two going at once, but I could doubtless get along just fine with only a 5- or 6-liter one.

Jul 21, 2015
Miss Priss in Cookware
1

Are there advantatages to a pressure cooker besides saving time?

Sorry, DuffyH - just saw your question! I have several PCs, all stovetop. For 1 to 1.5 cups of dried beans, I usually use my 3.3-liter Magefesa Practika Plus. (I wash my pots by hand, and its small size makes it so easy to clean that I gravitate towards it when I don't need anything larger.) But I sometimes use my 5-liter Kuhn Rikon for that amount of beans, and I can't see why there would be a problem using an even larger cooker. After all, the beans are cooking in plenty of water, so there should be no risk of scorching or anything like that. The larger the cooker, the more time it takes to come up to pressure and the more time it takes for a "natural" pressure release, so you may have to adjust the overall timing a little, but the outcome will be just fine.

Jul 21, 2015
Miss Priss in Cookware

Anyone buy used kitchen stuff?

Certainly! Flea markets, yard sales, and thrift shops have been my best sources of high-quality cookware, including Griswold pans and heavy stainless-steel restaurant pieces. I've also purchased several pre-owned pressure cookers on eBay for a fraction of what they cost new, and have never had a problem with any of them. Most recently, in my local Salvation Army store (which usually has nothing but junk), I found a fairly gunked-up 11-3/4" Le Creuset enameled skillet for $12. I guess whoever priced it didn't realize that it would only take a little careful cleaning to make it look virtually new again.

Jun 09, 2015
Miss Priss in Cookware

Waterless Cookware Myths or Not

Deesyd, you say you "sold them and still have all of them," which I assume means you were a Lifetime sales rep and also bought some for yourself. In that case, you probably got them at a discount from the usual scam-level pricing, perhaps making them a more satisfying purchase. But you also would have, or should have, realized that the claims made for waterless cookware are largely false.

May 18, 2015
Miss Priss in Cookware
2

Pressure cooker and mixing bowls

When I need deep inserts for my PC (usually for cooking steel-cut oats or other grains), I use an old set of Farberware nesting stainless-steel bowls with flat bottoms and ring handles. They sit firmly on a flat rack, and the handles are useful for getting the bowl out of the pot. I don't think Farberware makes them any more, but they're usually available on eBay at reasonable prices, either individually or in sets.

Apr 23, 2015
Miss Priss in Cookware

Healthy Ledgend Cookware

Well, based on the review (which actually comes from Amazon.com) quoted in PSRaT's post, I wouldn't believe anything the importer's sales staff says - including the claim that the pan is made in Hungary and coated in Germany. It sounds like complete nonsense.

Mar 24, 2015
Miss Priss in Cookware

Looking for a few specific size/shape stainless pans. Suggestions?

Some very good recommendations have already been made, but most are for expensive, high-end stuff or restaurant-supply ware. If you don't want to spend lots of money and would prefer a "domestic" look, consider Cuisinart MultiClad Pro, which is comparable to Tramontina's fully-clad line but, I think, a little heftier. It works with induction. Cuisinart does market this in sets, but you can also buy individual pieces. I'm not sure if they make a rounded saucier or a butter warmer, though.

Mar 20, 2015
Miss Priss in Cookware

Healthy Ledgend Cookware

For whatever reason (boredom at work, perhaps?) this topic piqued my curiosity, so I took a look at the Healthy Legend website and the Amazon.com pages for the pans. Despite numerous references to "German Weilburger Greblon" ceramic coating, nowhere does the company actually state that the coating is made or applied in Germany, or even that it's made or applied elsewhere under a license from Weilburger. And there's no information at all, anywhere, about where the cookware is manufactured. Given the dearth of information and the fact that Healthy Legends' business address is in Southern California, my guess is that the cookware is manufactured somewhere in Asia.

Mar 20, 2015
Miss Priss in Cookware

Are there advantatages to a pressure cooker besides saving time?

Yes. I usually cook 1 to 1.5 cups of dried beans in my pressure cooker.

Mar 12, 2015
Miss Priss in Cookware

What cooking gadgets changed your life?... Well at least your cooking?

Pressure cooker. It transformed the way I eat, especially on weeknights. Lots of cooking from scratch, even after a long day at work; no more (well, hardly any) take-out food, canned soups, or canned beans. And no more commercially-produced dulce de leche!

Feb 21, 2015
Miss Priss in Cookware

fagor pressure cookers

Oh, sorry, I didn't read carefully enough to see that you have the Chef model. My info about the yellow button pertains to most of the other Fagor models, but not that one.

Feb 21, 2015
Miss Priss in Cookware

fagor pressure cookers

kbstru, when the yellow button pops up, it indicates that some pressure has built up in the pot and you shouldn't try to open the lid; but it doesn't mean the cooker is at FULL pressure yet. When it's at full pressure, steam will come forcefully out of the valve and you'll be unable to push the yellow button down with the end of a wooden spoon (or your utensil of choice). At that point, you should lower the flame. Some steam will continue to drift out of the valve while the pot is at full pressure, but it shouldn't be hissing.

Feb 17, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

This is a little repetitive, as I posted below about my experience with the 8-quart/4-quart combination, but I usually cook for 4 to 6 people (or two people with leftovers) and rarely feel the need for anything larger than 6 quarts. In fact, even calling it a "need" would be an overstatement.

Jan 16, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

mingus2112, belly-shaped pots (as they're called) are popular in Europe, so Fagor, being a European company, makes them to accommodate that market; but they don't confer any significant advantage over straight-sided pots. Most likely the idea is to increase the diameter of the lower part of the pot to accommodate things like large cuts of meat while ensuring that the base can still fit on a small hob, but I'm just guessing.

Jan 16, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

Don't knock the smaller sizes! I have a Fagor Elite set (one pressure setting, 15 lbs psi) with 8-quart and 4-quart pots, and I find the 4-quart extremely useful for flattish cuts of meat (e.g. a small brisket, half a turkey breast) and for stews that require browning the meat first. Compared to the 8-quart, the 4-quart is easier to reach into, comes up to pressure faster, and is less cumbersome to wash (I do my pots by hand). If it were my only pressure cooker, it wouldn't be sufficient; but I actually use it much more than I use the 8-quart; and I often use it in preference to my 5-liter Kuhn Rikon, because the low, wide shape works so well for certain things.

Jan 16, 2015
Miss Priss in Cookware

Need to make a decision on a pressure cooker. . .

FWIW, Fagor gaskets (both sizes) seem to be readily available at Bed Bath & Beyond. The website only lists the 10" size, but I've seen both sizes in the brick-and-mortar stores.

Jan 16, 2015
Miss Priss in Cookware

What is this old tool?

I agree with Sniggles - it's an egg separator. A quick Google search turned up numerous examples of similar ones. It could probably be made to serve as a flour duster, as suggested by sparrowgrass and Samalicious, but that would be an improvised use. Most flour dusters are constructed like salt shakers: a container holds a small amount of flour that you shake out through a fine mesh or a grid of small holes. There's at least one brand that does look like two of these egg separators connected face to face (so to speak), but the coils are much tighter.

Oct 20, 2014
Miss Priss in Cookware

Should I get a 6 QT or 8 QT pressure cooker?

Glad I could help! Please let us know how things work out.

Oct 08, 2014
Miss Priss in Cookware

Should I get a 6 QT or 8 QT pressure cooker?

I'm bucking the trend here, but I'd recommend a 6-quart cooker for a two-person household. My 5-quart Kuhn Rikon is easily large enough for four portions of almost any main course, or six portions of a side dish, or a whole 3.5-pound chicken. I also own an 8-quart cooker but almost never use it, as it's too big for most of my needs and is very cumbersome to hand-wash. I bought it to make stock - but it turns out I rarely bother. I could get along just fine without it.

Oct 07, 2014
Miss Priss in Cookware

Have you ever used a Pressure Cooker?

Yes, and there have been dozens of threads on this board and the Home Cooking board about pressure cookers and pressure cooking. Search and enjoy.

Sep 18, 2014
Miss Priss in Cookware

How The Coffee Shop Has Ruined Customer Service

No, but it's certainly worthy of him!

How The Coffee Shop Has Ruined Customer Service

I agree, Motosport. To this New Yorker, Starbuck's is a "coffee place" or a "coffee bar" or just "Starbuck's." A "coffee shop" is a small, informal local restaurant, often owned and operated by Greek-Americans, where you can get a wide variety of sandwiches, salads, burgers, and home-style meals, together with a cup of coffee made in the old reliable Bunn-O-Matic.

Any cheap ideas for knife storage with little to no counter space & no wall space?

If you have room in the drawer but don't want the knives to get damaged in there, how about using knife guards (aka blade protectors)? No need to purchase them; it's easy to make them out of heavy cardboard and packing tape. Not beautiful, but effective. If you want to get the knives out of the drawer altogether, and you really don't have wall space or counter space, then I second foodieX2"s suggestion of a magnetic strip on the inside of a cabinet door. Just be careful when you open and close it!

Sep 03, 2014
Miss Priss in Cookware
1

Sending food back, what about the rest of the diners?

I like that approach, but I hope the other diners would feel free to decline the offer if they wanted to eat immediately. On the rare occasions when I send a dish back, I encourage the others at my table to pace themselves as if I had NOT done so. I also expect to eat my replacement dish a little more quickly than usual so that they're not delayed. I'm way more likely to struggle through an unsatisfactory meal if I'm only dining with one other person than if I'm dining with a group who can keep each other company; and there'd have to be something radically wrong with a dish for me to send it back during a business meal. The restaurant's style and price also enter into my calculations. If I'm paying for an expensive meal at an upscale establishment, I believe I should be able to enjoy my food as much as the other diners are enjoying theirs. For what it's worth, my experience of nicer restaurants is that it's almost always the server who suggests replacing the meal (often after asking "How is everything?" and getting an honest answer), giving me the impression that the restaurant values customer satisfaction at least as much as it values the workflow in the kitchen.

Sep 02, 2014
Miss Priss in Not About Food
2

Recommendations on mid-range SS cookware?

I'm happy with my unglamorous MC2 frying pans (factory seconds from Cookware & More), but I regret not buying some of the original Master Chef pieces years ago, when it had those dull, textured handles and was REALLY ugly! It was also noticeably thicker than today's MC2. Unfortunately, I couldn't afford it at the time - and I didn't appreciate the esthetic, either.

Aug 19, 2014
Miss Priss in Cookware

Are Fissler PCs really all that?

Cutlery & More certainly carries a wide variety of pressure cookers. It's interesting to see that 6-quart Calphalon and the 6-liter Kuhn Rikon are offered at the same price, when the K-R is (in my opinion) a much better product.

Aug 15, 2014
Miss Priss in Cookware

Persian orange rice recipe?

Thanks, Miri1! I'm going to try their Manhattan location ASAP.

Aug 15, 2014
Miss Priss in Home Cooking