Hot answers tagged

19

If you're doing it as a pot roast, the vegetables are mainly there to deliver flavour (unlike in a stew, where they're a major part of the dish). Sometimes they're eaten, sometimes discarded (which seems like a waste to me, so I would choose vegetables I'd want to eat). They take on a role similar to stock or a flavoured rub or oil when roasting in an oven. ...


18

I find these gadgets inconvenient, so, I would say no real advantage. I cook pasta in a large stock pot, and remove with a spider to the pan with the condiments. I can even cook several batches in a row this way. I don't really find inserts helpful, and don't need the extra "stuff" in my cabinets. Your point about extra expense, space, and clean up is ...


17

The pot at the top with the holes in the lid allows you to drain the pasta without a colander or second container, so you have one less thing to clean. In my experience it's sometimes hard to get the pasta fully drained with one of these depending on the pasta because the holes are too small. The perforated inserts are somewhat similar, you can cook the ...


15

By quick-prepare ravioli, you mean without sauce, right? It's fine to (and you should) cover the pot to bring the water to a boil. Incidentally, it's best to start with cold water from the tap, hot tap water will likely be more contaminated, possibly with lead. Once the water is boiling, add the salt, then the pasta. Adding the pasta will bring down the ...


14

To directly answer the question as it was originally posted before edit: why does everyone add vegetables to slow cooker pot roast To save time Longer answer: It is not necessary to cook vegetables with meat. The vegetables do add flavor (a flavor that many appreciate) but I don't feel that is the main reason. Many people add potatoes to the pot ...


13

That kind of pasta pot has many uses in the kitchen. I use the pot by itself to cook stocks, process smaller batches of cans, make soups and chili, etc. Besides cooking pasta in the insert is very useful for steaming large vegetables or large quantities of vegetables - I used mine last week for steaming artichokes and today for corn. Pasta-wise the insert ...


11

Stainless steel pots are pretty much indestructable and it should be safe to cook with. Just give it a good cleaning. Some hardwarevstores (lowes) have a ss cleaner that might get rid of the yellow tinge. Otherwise, it'll look like every other well used ss pot. 18/10 ss is 18% chromium, 10% nickel, and balance in iron and stable to higher temperatures. If ...


10

When you can foods, even in a mass production setting, you're pouring near boiling contents into the cans. So heating it in your soup is no different than having used those tomatoes in the soup. If it wasn't food safe it wouldn't be used for canning. It would do no more harm to eat the soup than it would be to eat the tomatoes out of that can. Addition: ...


8

Some dutch ovens are easier to pour from than others; it depends on the how the edge or lip of the pot is curved. If you have one that is not easy to pour from, minimize the amount of pouring that you do by transferring the content out with a ladle... or since ladling can be slow.... I use a glass measuring cup as a scoop. These tend to pour quite well, ...


7

Stainless steel is not coated, and will not be permanently harmed by any temperatures achievable in the home. It melts at about 1500 C (2750 F). It might be warped or discolored, but it is fine to use.


7

While all of these are large pots (or may at least come in large sizes) they have different purposes, which lead to differences in typical construction. Saucepans are intended for general purpose cookery, and usually have solid construction, and permit searing in the pot, reducing, and a variety of other tasks. They are the most difficult to characterize ...


7

I think the answer to your question lies in the etymology of the words. Pan is actually coming from Germaic pfanne (in Dutch panne). Which is from Latin patina (shallow pan, dish) and Greek patane (dish, plate). On the other hand, pot also has Germanic roots it means vessel (also in Dutch) coming from pottus (drinking cup) for Latin. So the difference as ...


6

You are going to have trouble scaling that recipe up to that size, due to the limited heat output of a home type burner element or electrical element. They can only have sufficient power to brown so many hash browns, or cook so many eggs at once. Furthermore, most home cooks don't have a pan with sufficient surface area to manage that quantity of ...


6

I could not find (quick search) a reference to the fact that using a metal bowl "destroys" vitamins. Aluminum bowls will react to some ingredients, mostly acidic ones (tomatoes, citrus..), but in a normal usage (blending fruits) , it should not be a problem. Stainless steel bowls are NON reactive, and can be used with all ingredients, and usually sturdy ...


5

While not relevant to ravioli, many other foods will have a different outcome simply because of the amount of water remaining in the food - removing the lid will result in higher evaporation but keeping the lid will keep the moisture inside, "steaming" the food from above. Depending on the recipe it may easily be that one or the other is the desired ...


5

In my mind, bread baking containers are divided into two categories: 1- Pans for shape Many bread pans are used only to give bread shape. These can very from "normal" loaf pans for sandwich bread to baguette pans. These pans need to just stay out of the way of the heat as much as possible. Baguette pans are even perforated for this reason. They are ...


5

You might want to try to use Barkeepers Friend or Bon Ami. This is what allclad recommends for a task like this. I have removed many stains from my allclad with these products even on the polished side of the pans. It works great. Super cheap product as well.


5

Ladling can be slow, but I recommend it as well. Part of the reason why its difficult to pour is because the Dutch oven has no corner from which you could make a spout. If you had a big square container, one with enough open surface area that you don't have to be precise, pour it there first, then pour from there. Also, rather than slowly angling the pan, ...


5

In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other. For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine. Normally,...


5

I've done a lot a single ring camping cooking. My camper van has a bit more kitchen than yours but I still take a similar approach when staying in it and going to work. Here's a typical example that worked for me. I cooked a curry at home and put a portion in the fridge (freezing is also an option). When camping I boiled water and put it in a vacuum flask. ...


5

I would place cooked beans and rice in a warmed pot (cast iron is good) and then place it in your oven set at its lowest temperature...Maybe 175F, and certainly below 200F. At 375F your rice and beans will continue to cook.


5

It seems really unlikely it somehow rusted shut or anything like that while you were boiling, so it seems most likely that there's just a partial vacuum inside. While boiling, it'd have been full of hot air and steam, and now that's all cooled down, and the steam has condensed, so it could shrink down you end up with low pressure inside sucking the lid down. ...


5

As a native English speaker, certainly where I come from, saucepan and cooking pot are mostly interchangeable. However, I understand the differentiation to be that "pans" have long, extended handles and "pots" do not. So a pan: And a pot: Edit to include dictionary definitions kindly provided in a comment by user3169 Pan: "A pan is a round metal container ...


5

Broiler pan. This is mine. The last thing I made on it was bacon this past weekend. It worked just like what you want - the bacon cooked and the fat dribbled down thru those slots into the pan below. I have melted cheese many times on this pan. It is perfect for nachos. The other nice thing about melting cheese under the broiler is that you can get it ...


5

I see a benefit to covering the pot while bringing the water to a boil, as you will reduce evaporative cooling and get to temperature quicker. I might also allow, that in some cases (maybe frozen pasta or too much pasta to water), when you add the pasta (thus cooling the water) replacing the lid will help return it to the boil quicker. However, boiling ...


4

I have the same problem with my Lodge dutch oven, and the large measuring cup seems to be the best way to do it. However you end up doing it, as a tip for the oil-running-down-the-side-of-the-bottle problem, Get a couple large rubber bands and band some folded paper towels around the bottle about 1/3 of the way down. That absorbs a good amount of the drips,...


4

Unlined copper is sometimes used for serious sugar work, but it is very expensive and requires maintenance. For general home use where you want to get more than one use from the pan, a good multi-ply stainless pan is probably the best choice in terms of utility and easy of maintenance. You do not want ceramic coatings which can craze at high temperatures, ...


4

Heat-resistant glass is called for, which will be much better suited to withstand the thermal shock of boiling water than regular glass. I'd use a Pyrex measuring cup -- which are available in one quart (4 cup) sizes, my mother owns one. (I generally just stick with two 2 cups if I need that much liquid, but that won't work for your tea steeping process.) ...


4

They probably recommend cooking uncovered because pasta water easily boils over: particles of starch come off the pasta and form a foam. However, this foam can be very much reduced by adding a small amount of oil to the water – say about a teaspoon. As long as you watch it carefully, you can then put the lid back on (maybe crack it open slightly) and ...


4

There are a variety of heat resistant silicon accessories that will serve your purpose. Here a couple from Amazon.com* Duncan-2-Piece-Short-Handle-Holde JAZ Innovations Cool Touch Lid Handle Cover Not an endorsement of either Amazon or these products.


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