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Cookware

posted Sep 14, 2013, 9:04 AM by Kenneth Frisk
Cooking with quality stainless steel cookware, like the Chef Series Cookware, is different than using aluminum cookware.
•Stainless steel retains heat longer so use it on medium heat on the stovetop.
•Use high heat only when you need to boil water.
•Preheat frypans and skillets at medium heat for about two minutes before adding meats. To test if the pan is hot enough, place a few drops of water on the pan.  The drops should stay as beads and sizzle.
•A little bit of oil will help with the cooking of meats on a skillet.  When the meat is ready for turning, it will release from the pan.
•When finished frying, deglaze the pan to release the brown bits (the "fond") on the pan--use water, wine, or chicken stock (depending on what you are making).  Raise the pan to high, add the liquid, and bring to a boil.  The flavourful fond will release and you'll have an excellent sauce to serve with your meal.  Turn the heat off and the pan will clean easily.
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