Organization needed for fulfilling large baking orders
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Heat source for a wok & best oven for baking/baking stone use?
Comments (14)Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work....See MoreI need an Italian baked chicken recipe--no alcohol, no pasta
Comments (5)Nothing specifically 'Italian' about this except that I got it out of Marcella Hazan's "Essentials of Classic Italian Cooking"--it's a delicious roast chicken with lemons, nearly foolproof. If you can find a free range bird for this, do so; but even with ordinary supermarket poultry it's very good. Roast Chicken with Lemons from Essentials of Classic Italian Cooking by Marcella Hazan Knopf, 1995 If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true. For 4 servings Ingredients # A 3- to 4-pound chicken # Salt # Black pepper, ground fresh from the mill # 2 rather small lemons Directions 1. Preheat oven to 350 degrees. 2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. 3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. 4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. 5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. 6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. 7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. 8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature....See Morerecipe organization ideas
Comments (23)We love to cook and bake, and have 6-10 cookbooks that we use regularly, plus binders with collections of recipes. Loose "want-to-try" recipes go into an expanding file folder until we try them out. In there they're roughly organized by season... we garden and tend to cook cyclically: lots of fruit and vegetables and grilling in the summer, lots of baking, etc. in the winter. Once we try it, if we really like the results, the loose recipe sheets go into a binder. The key to our recipe system is an old rotary Rolodex file. We simply make a card for each of our all-time favorite recipes (we have a lot of them!), and cross-reference the location of original recipe. For example we'll list a cookbook name and page number, or "Holiday Binder" or whatever. We also make a note of any special ingredients, or if we'd made it for a party or whatever. The rolodex is organized alphabetically by main ingredient, unless we have a lot of recipes for a particular item: for example "Soups" are all together, "Breads", "Cakes," etc. We've been using the rolodex for years, and it works great for us. We keep it in the kitchen. It's fun and easy to flip thru it for ideas. We bought the rolodex at a rummage sale for next to nothing, but I know you can still find them new. Most large office supply stores carry the blank cards. Here is a link that might be useful: classic rotary Rolodex...See MorePantry organization ideas
Comments (3)Welcome to the forum, Arundhati! Rather than have everything in one kitchen pantry, we have the items we need at each station: cereal and crackers near the fridge, flours and baking good near the baking station, etc. We have a 10x8 room in our basement that we call the "root cellar" where we keep all our cases of food, bulk items, wine, home-canned food, upright freezer, emergency food and water, and seasonal dishware, extra glassware, etc., so we actually are taking out our not-well-laid-out pantry in the kitchen during our remodel. We can keep enough canned goods in the cupboard near the range for everyday needs, and once a month or so "go shopping" in the basement. Anyway, to your question: In looking for a better way to store our bulk items in the basement, I found the "first-in-first-out" storage rack systems called ShelfReliance. They also sell inserts for pantries called Cansolidator. Perhaps you could use one or two of these in the right width for a shelf or two in your pantry. It would eliminate the expense of a pull-out, and eliminate having to search for items in the back of a standard shelf. Here is a link that might be useful: Cansolidator by ShelfReliance...See More
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