rubenhan's Profile
How do you use all these heavy cookwares?
I can lift them alright. That's not the point. I was just pointing out that the premium lines are much heavier than the low-end cookware, and I was very curious why and whether or not people actually use them frequently. And when I say it's heavy, I don't mean I can't lift it. I'm saying the weight difference between an inexpensive line and premium line is signifcant.
If I have one T-fal sauce pan in one hand and one all-clad suace pan in the other, I can definitely feel the significant weight difference. And for my cooking style and preference, I rather have lighter cookware that heats quickly.
I know my post could sound like complaint, but it was more of a question coming from curiosity.
How do you use all these heavy cookwares?
Thank you ChemicalKinetics for your sincere response. I really appreciate it.
How do you use all these heavy cookwares?
lol Kaleo
I squat 600lb, DL 500lb, and BP 315lb. So no, I don't need more protein and more strength to lift Allclad. I rather not have to lift heavy weights if I don't have to. By the way, my father who is an extremely strong man by nature (used to be a wrestler) finds those cookwares heavy.
And if you are going to be smarty pant with your words, just don't contribute.
How do you use all these heavy cookwares?
Thank all for your responds.
The reason why I was expecting expensive cookware to be light and distribute heat evenly is because I have a castiron pan which is heavy but very cheap compared to the premium brands and it distributes heat very well. So I was expecting some high tech material that is both light and distributes heat well from an expensive cookware. I guess that's not the case.
I guess I'll stick with some lower-end products that are lighter and have served me well. At least I get to save some bucks.
How do you use all these heavy cookwares?
Hi everyone,
I was looking around William-Sonoma to buy "premium" cookwares such as all-clad pans and pots.
Holy moly.
How are they so heavy? How do you even cook with these?
I'm a fairly strong man whose weightlifting record is in the 99% percentile for my weight class, but I wouldn't cook with these cookwares. Simply too heavy.
My mother who has cooked for around 30 years was shocked at the weight. She can't even fathom how she'll be able to nimbly move around the kitchen cooking with these cookwares. She told me this is the main reason she didn't purchase any of the high-end cookware such as Fissler or All-clad.
I have a fairly heavy Calphalon chef's pan. When I fill that up with water to cook pasta, I can't even pick it up with one hand. It's ridiculous heavy.
I was expecting expensive cookwares to be light and transfer heat evenly. I guess the heavy weight transfer heat evenly, but when it comes to weight, it is a big no no.
So here are my questions.
1) Why are all the expensive cookware so heavy?
2) How do you even cook with those?
I'm itching to hear your opinions.
Thank you
How do you move your chopped vegetables?
1) I don't understand what you are saying. The pan is getting heated on the stove. So I don't want to move a heated pan unless it's necessary. Also, even if I move the pan to the board, I still have to transfer all the chopped veggies either by having the board above the pan and pushing them in or move them little by little by hand.
2) Most cooking recipes call for whole peeled tomatoes and cooking them crushed on the pan and then blend. If I preblend before cooking, wouldn't it change the taste? (I don't know if it makes difference) Also, I have to blend onions and others inside the tomato sauce. So I still have to transfer the ingredients to the blender. But next time I'll try using the immersion blender.
How do you move your chopped vegetables?
1) Even then, if I have copious amounts of veggies, some of them just spills out. In my example, that's a lot of chopped veggies, and if I lean the board, most of them will end up in the pan but 5% will end outside.
2) I do have immersion blender. I'll try that next time.
Thanks.
How do you move your chopped vegetables?
Hi, everyone.
I have a question to other seasoned cooks. How do you move your chopped vegetables and others to another container or pan?
Consider the following scenarios.
1) I just chopped 2 onions, 20 garlics, and 2 carrots. I want to add them to my frying pan. I add them straight from the chopping board by lifting the board directly above and pushing the ingredients onto the pan. Some veggies start falling outside of the pan making some messes.
2) I just made the base for a marinara sauce with canned tomatoes. I need to move them to my blender to make a smooth sauce. I grab my pan and try to pour them into the blender. Well the surface of the pan is larger, so some of them drips outside of the blender.
In both situations, I couldn't really use a funnel, because the ingredients are too big. If I try to move them by spoon or even ladle, it just takes too long when I'm busy cooking. Although the ingredients that I spill aren't that much, but I still find them a little wasteful and messy.
I'm wondering how other cooks deal with this issue.
Thank you.
anyone know the recipe for "beef with hot pepper with 4 mantou" from Petite Soo Chow? [moved from New Jersey Board]
@paulj: Yeah those typical red dry chili is not used here. They are just fresh green pepper that was just slice. Diameter was fairly small. Maybe half an inch or more.
@scoopg: I actually eat those red chili peppers. In fact, my friends and I would wait until the end, and play Rock Paper Scissor to see who will win. (Losers have to eat)
anyone know the recipe for "beef with hot pepper with 4 mantou" from Petite Soo Chow? [moved from New Jersey Board]
@scoopg, Thank you so much for your answer. Do you happen to know, then, what kind of hot pepper should I use? Would that be a Chinese one?
And yes, they apparently have moved quite a few times from New York to Saddle Brook and finally here.
@buttertart: you should definitely try if you live in the Bergen county. One of the better Chinese joints.
If anyone goes to Petite Soo Chow and get this dish, please let me know what you thought of it, and what kind of additional seasoning it might require. THank you!
anyone know the recipe for "beef with hot pepper with 4 mantou" from Petite Soo Chow? [moved from New Jersey Board]
@paulj: yes, it comes with mantou.
@scoopG: you'll see tons of chopped scallions, bits of tofu, bits of beef, and hot peppers. That dish is no. 20 in the Beef section (the last one actually). You'll be surprised. It's very good.
http://theactorsdiet.wordpress.com/2010/09/07/petite-soo-chow/
here you'll see the photo. 6th picture. (not my blog btw)
@ buttertart: Check the photo in the above mentioned blog. I'm not quite sure which region of China it is from. BTW, it's not a place that you should try visit from NYC. I lived in NYC for 7 years and Chinatown in Manhattan and Flushing have definitely better food. But Petite Soo Chow's food is pretty good for the region.
BTW I've been there quite a few times, and I've never experienced leaky Xiao Long Bao!!!
As you can see in the picture, I think the dish itself is very simple. I'm assuming I cook the ground beef first, then add tons of scallion and some kind of Chinese hot pepper (I don't know which kind. Maybe I can get away with Jalapeno?) with some bits of tofu. But this is coming from a guy who've never really tried Chinese cooking. So I need some help.
Thank you.
PS Actually I decided to attach the photo to save you guys some time.
anyone know the recipe for "beef with hot pepper with 4 mantou" from Petite Soo Chow? [moved from New Jersey Board]
whew now that was interesting. I pondered whether to take the photo of the chinese characters but decided to find them in the Chinese dictionary. Lucky me I learned some Chinese characters when I was young. Here it is.
辣椒小炒
anyone know the recipe for "beef with hot pepper with 4 mantou" from Petite Soo Chow? [moved from New Jersey Board]
Hi, everyone.
I don't know how many people here have tried "beef with hot pepper with 4 mantou" from Petite Soo Chow, but I would like to know how to cook that dish at home. It's my favorite dish there (WARNING: IT'S HOT even for a KOrean like me) but since I don't read Chinese I can't really look for the recipe online and its generic name does not come up with any helpful result.
I can't see it being too difficult. I see tons of scallion, some shredded beef, a little tofu, and some kind of pepper to give that kick.
I was wondering if there's anyone who can help me out on figuring out how to cook this dish. If there's a person who knows Chinese that would be even better.
Thank you.
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Petite Soo Chow
607 Gorge Rd, Cliffside Park, NJ 07010
steak or italian in Bergen County for Xmas eve?
@tommy, maybe it was a bad day for their chefs, but the Keens' mutton chop and prime rib were dry and not as flavorful as I expected. Del Frisco was simply bland.
I really don't want to come across as a meat snob, and I'm not one IMO, but many famous steakhouses in NY simply didn't cut it. That's why we are rather leery of venturing to a new steakhouse, and rather settle for a "safer" Italian restaurant. But I'll definitely look into Cliff's steakhouse.
@fourunder, We are not particularly worried about the expense as long as it's worth it. If the steak were fabulous, I don't mind paying $60+ a person. But many times they disappoint. With a third of that money, I could satisfy myself better eating raw beef liver, charcoal grilled intestines, beef shanks, and pork belly.
I'm not looking for a specific cut or a specific style. Although I believe that the best meat should be only accompanied by salt and proper grilling, I'm open to any kind. It just has to be good.
We've been to DiPalma Brothers a few times before. They were awesome, but the portion was way too big. As a party of 3, we could only order one appetizer and two main dishes, and still couldn't finish.
Well, first I"ll take a look at Cliff's steakhouse, and ask my family what they want to do.
Thanks for your advices!
steak or italian in Bergen County for Xmas eve?
Hi,
I'm looking for a restaurant that can either be a steakhouse or an italian restaurant in Bergen County, hopefully in the vicinity of Palisades Park, Fort Lee, Edgewater, Paramus, and Teaneck.
My party is 3 people.
I've looked into River Palm Terrace in Edgewater and Prime & Beyond in Fort Lee, but we are skeptical at this point because 1) we are rather picky with meat being raised in South America for 13 years and 2) we were always disappointed by the steaks at the major famous steak houses in Manhattan including Keen, Uncle Jack, Del Frisco, and many others. The only steakhouse that was consistently good was Peter Luger in Brooklyn.
So we are kind of scared to try a new steakhouse because we got burned a few times even after doling out a few hundred dollars.
So my question is, is there a steakhouse in NJ that is worth paying that much money?
Or would we be better off finding an italian place? If it is, which Italian place would you recommend?
I'm looking into Di Palma, BV Tuscany at this point.
Thank you.
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River Palm Terrace
1416 River Rd, Edgewater, NJ 07020
thanksgiving take out in bergen county
thank you for the replies everyone.
It looks like Market Basket doesn't cater for small group. So we've decided to go out and eat at Nisi Estiatorio.
Thank you for your help!
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Nisi Estiatorio
90 Grand Avenue, Englewood, NJ 07631
Market Basket
300 Sicomac Ave Ste 2, Wyckoff, NJ 07481
thanksgiving take out in bergen county
Hi,
I want to know if there is any good thanksgiving takeout place in Bergen County.
So far, i can see Whole Foods has some option.
Our family consists of 3 people, so I don't want to go all out and cook a whole turkey. (not that I can cook that well either)
So I just want to get a good take out and enjoy the meal with the family.
Do you have any recommendation?
Thank you.
Halal Cart on 56th and 6th ave
from 7:30pm to 5am.
THeir day service is not the same company as the night.
where to get sea salt caramel in the city?
Hi,
I'm craving for some quality sea salt caramel, but I can't find any retail in the city that sells it. I tried Blue Apron Food in Brooklyn that sells Little Flower Caramel, but they are out of stock. I tried the Whole Foods in Columbus Circle to see if they have Fran's Chocolate's caramel, and I was out of luck.
I tried googling it and I could only find recipes not a single retail locations.
Do you guys know where I can get this? Or is this just not a New York thing yet?
I don't want to order online because the shipping fee is outrageous usually.
Thanks
