Cookware materials

Metal

Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be chemically unreactive so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another.

Aluminium
Aluminium is a lightweight metal with very good thermal conductivity. It does not rust, and is resistant to many forms of corrosion. Aluminium can however react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium. Since 1965 circumstantial evidence has linked Alzheimer's disease to aluminium, but to date there is no proof that the element is involved in causing the disease, and it is now considered unlikely. Aluminium is commonly available in sheet, cast, or anodized forms.[6][7]

Sheet aluminium is spun or stamped into form. Due to the softness of the metal it is commonly alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminum is commonly used for baking sheets, pie plate, and cake or muffin pans. Stockpots, steamers, pasta pots, and even skillets are also available from sheet aluminum.[6]

Anodized aluminum sauté pan
Cast aluminium produces a thicker product than sheet aluminium, making it suitable for saucepots, Dutch ovens, and heavyweight baking pans such as bundt pans. Due to the microscopic pores caused by the casting process cast aluminium has a lower thermal conductivity than sheet aluminum.[6]

Anodized aluminum has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens.[6]

Copper
Classically in Western cooking, the best pots were made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sautéeing.

Cast Iron
Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods (such as spinach) cooked on bare cast iron will turn black.

Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of fat and carbon over the iron that coats and protects the surface, and prevents sticking.

Stainless Steel
Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel,called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel's drawback for cooking use is that it is a relatively poor heat conductor. As a result, stainless steel cookware is generally made with a disk of copper or aluminium in or on the base to conduct the heat across the base.

Carbon Steel
Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Rub a fat (lard is recommended) on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time the cooking surface will become dark and nonstick. Carbon steel is often used for woks and crepe pans.

Coated and composite cookware

Enameled cast iron
Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface.

Enamel over steel
The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. Enamel over steel is ideal for large stockpots, and for other large pans that will be used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.

An All-Clad clad aluminum pan

Clad aluminum or copper
Cladding, sometimes referred to as "all-clad", is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminum, covered by a non-reactive material, such as stainless steel. Rather than just a heat-distributing disk on the base, the copper or aluminum extends over the entire pan.

Aluminum is typically clad on both the inside and the outside of the pot, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan.

Some high-end cookware uses a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and heat diffusion, and a thin layer of copper on the outside of the pot that provides additional diffusion and the "look" of a copper pot. This provides much of the functionality of tinned-copper pots for a fraction of the price.[8]

Teflon coated frying pan

Non-stick
Modern metal cooking pans are frequently coated with a substance such as polytetrafluoroethylene (PTFE) coating in order to minimize the possibility of food sticking to the pan surface. This has advantages and disadvantages for flavor and ease of use. A small amount of sticking is needed to cause fond (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans should not be left on the stove at a high temperature. On the other hand, they are much easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is necessary to use additional vegetable or animal fat to prevent sticking.

Nonstick coatings tend to degrade over time, and require vigilant care and attention. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking, or harsh scouring pads or chemical abrasives when cleaning.

There has been controversy surrounding the use of nonstick coatings: while decomposition does not occur at normal cooking temperatures,[9] accidental overheating can produce decomposition products which are toxic to humans[10] and fatal to parrots.[11]

Non-metallic cookware

Non-metallic cookware can be used in both conventional and microwave ovens. Non-metallic cookware typically can't be used on the stovetop, but some kinds of ceramic cookware, for example Corningware, are an exception.

Ceramics
Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Some unglazed ceramics, such as terra cotta, have a porous surface that can hold water or other liquids during the cooking process, adding moisture in the form of steam to the food. Historically some glazes used on ceramic articles have contained high levels of lead, which can possess health risks.

Glass
Borosilicate glass, such as Pyrex, is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process.

Glass-ceramic
Glass ceramic is used to make products such as Corningware, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stovetop. Their near-zero coefficient of thermal expansion makes them almost entirely immune to thermal shock.

Silicone
Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675°F (360°C)[12]. It melts around 930°F (500°C), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material is not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.

Blackened Beef Tips

Heather says:

I love recipes that can be utilized in more than one manner. Way back in my restaurant days this was one of our most popular appetizers; it was served with creamy horseradish and béarnaise sauce. As it was one of the few beef items we were allowed as an employee meal, we found several creative uses for the tasty tidbits. They are excellent over Caesar salad, fettuccine Alfredo, and penne with pesto. Run your exhaust fan while cooking, as this dish may create smoke without careful monitoring.
Blackened Beef Tips
Ingredients:
1 lb sirloin tips steak
1/4 cup Cajun seasoning (this is approximate)
2 - 3 TBSP butter
flour (optional)
Cut the sirloin tip steak into cubes between 1/2″ and 1″ in size.
Heat a heavy skillet (cast iron if you have one) over med high heat. While the skillet is heating toss or roll the cubes of steak in the Cajun seasoning. If you want a milder version cut the seasoning with flour. If you are using a small skillet divide your batch in half, use half the butter with each batch, otherwise it will cook off too soon.
Add the butter to the skillet, lift the skillet off the heat and tip the pan from side to side, front and back, to coat the bottom. Return the pan to the heat and immediately add the beef. Quickly stir the beef for a few seconds. Then allow the meat to cook for two minutes.
Stir and cook an additional two minutes.
The beef should be medium rare and tender.
Serve and enjoy.

Bali beef

Yeah! As I'm returning to the world of blogging, my reviews of cuisines that I have the opportunity to taste will return, as for this opportunity, I will be saying some things from Sapi Bali, a restaurant in Jogjakarta region.. Their specials are, Iga Bakar Sapi Bali (Grilled Rib), Ayam Betutu (Chicken), Cow satay, and Rib Soup.

Now for the review, Iga Bakar Sapi Bali is quite good in my opinion, it's grilled cow rib with Balinese Spices, and you will taste the spices is strong, but I guess that's how Balinese cuisines are made, as for the Ayam Betutu, I dont get the chance to taste it, but it looks good :), the satay is good, the cut is rather big and is served with peanut sauce as for the rib soup, I think it's quite good although I'll go for the grilled rib against this one..

U should try it though, it's quite an experience, the price is not that cheap but not that expensive also, the Iga Bakar cost u 25000 rupiah, but it's worth it.. Once again Try it!
You can reach this place from Jalan Kaliurang or Jalan Monjali, it's located near Jimbaran restaurant...

Campfire Café’s Beef Brisket

Campfire Café’s Beef Brisket

Slow cooking over an open fire is the key to smoky success in this recipe for Campfire Cafe's Beef Brisket.By Johnny NixAlbertville, Alabama
A lot of folks think cookin’ a brisket is complicated, but this recipe isn’t rocket science. Cook it low and slow for hours. You’ll have brisket that tastes great!

INGREDIENTS
3 to 4 pounds beef brisket
1/4 cup paprika
2 tablespoons garlic, minced
1 tablespoon thyme
1 tablespoon basil
1 tablespoon oregano
1 tablespoon dried parsley
1 tablespoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
14-inch-deep Dutch oven.

PREPARATION
1. Mix spices together then dry rub the meat. Coat with Tabasco and Worcestershire sauces, rubbing in carefully. Refrigerate for 3 to 5 days.
2. Place meat trivet in bottom of Dutch oven. Place brisket fat-side up on trivet. Cover and hang low over fire to get the pot hot. When meat starts to sizzle, raise to the highest hook and cook over low fire approximately 12 hours or cook overnight. When it’s done, throw it on the grill to crisp the outside. Slice brisket. Pour juices from the pot over meat. Feeds 10 hungry campers.

History of knife

History

The earliest knives were shaped by knapping (percussive flaking) of rock, particularly harder rocks such as obsidian and flint. During the Paleolithic era Homo habilis likely made similar tools out of wood, bone, and similar highly perishable materials that have not survived.[2][3] As recent as five thousand years ago, as advances in metallurgy progressed, stone, wood, and bone blades were gradually succeeded by copper, bronze, iron, and eventually steel. The first metal (copper) knives were symmetrical double edged daggers, which copied the earlier flint daggers. In Europe the first single edged knives appeared during the middle bronze age. These replaced daggers, which by that time had evolved into swords. Modern knives may be made from many different materials such as alloy tool steels, carbon fiber, ceramics, and titanium.There is a very active community of modern custom knife makers and collectors, who often pioneer the use of new materials in knives. In the United States, The American Bladesmith Society promotes forged blades; the Knifemakers Guild[4] promotes all custom knives.

Knife making

Today, knives come in many forms but can be generally categorized between two broad types: fixed blade knives and folding, or pocket, knives.

Characteristic parts of the knife




Modern knives consist of a blade (1) and handle (2). The blade edge can be plain or serrated or a combination of both. The handle, used to grip and manipulate the blade safely, may include the tang, a portion of the blade that extends into the handle. Knives are made with partial (extending part way into the handle) and full (extending the full length of the handle, often visible on top and bottom) tangs. The handle can also include a bolster, which is a piece of material used to balance the knife, usually brass or other metal, at the front of the handle where it meets the blade. The blade consists of the point (3), the end of the knife used for piercing, the edge (4), the cutting surface of the knife extending from the point to the heel, the grind (5), the cross-section shape of the blade, the spine, (6), the top, thicker portion of the blade, the fuller (7), the groove added to lighten the blade, and the ricasso (8), the thick portion of the blade joining the blade and the handle. The guard (9) is a barrier between the blade and the handle which protects the hand from an opponent, or the blade of the knife itself. A choil, where the blade is unsharpened and possibly indented as it meets the handle, may be used to prevent scratches to the handle when sharpening or as a forward-finger grip. The end of the handle, or butt (10), may allow a lanyard (11), used to secure the knife to the wrist, or a portion of the tang to protrude as a striking surface for pounding or glass breaking.[5][6]

BBQ Beef Brisket

Slow roasted to perfection, this tender, juicy beef brisket with sauce has a delicious BBQ flavor with a hint of chipotle seasoning for just the right kick. Fully cooked so you just heat and serve. Perfect to serve at your next family dinner, or slice up and serve on sandwiches.


BBQ Beef Brisket Product Information & Preparation Instructions:
Omaha Steaks Ground Beef Products are irradiated for your safety.
Thaw in refrigerator.
Oven:Preheat oven to 350°F. Remove brisket and juices from packaging and place uncovered in a roasting pan. Heat for 50-60 minutes. To serve, carve into thin slices against the grain of meat. Serve with BBQ sauce or drippings in pan. Grill: Preheat grill on high. Remove brisket from package and place juices in a small sauce pot. Grill brisket for 7-8 minutes, while basting with juices. Flip over brisket and grill for additional 7-8 minutes, while basting with the juices. To serve, carve into thin slices against the grain and serve with your favorite BBQ sauce or the drippings in the pan. Heat the remaining juices over the grill or on the stove in the sauce pot and pour over brisket slices. Microwave: Remove brisket and juices from packaging and place microwave safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 10minutes. Allow brisket to rest covered in dish for 5 minutes before slicing and serving.

Knives of Solingen, Germany

The city of Solingen was founded in 1374. It has long been an active center for the production of high quality cutlery.

Although they may have changed hands many times several of the knife producers that exist in Solingen today have been around for more than one hundred years.

Hermann and Robert Boeker, for example, began production of sabers in 1829 in nearby Remscheid. By 1830 his firm was producing up to 2000 swords per week and employed more than 100 smiths, grinders and laborers.

Later Hermann Boeker would emigrate to the US and founded H. Boeker & Co. in New York. Robert brought the Boeker company to Canada and Mexico in 1865.

In 1869 Heinrich Boeker moved the short distance to Solingen, Germany which was fast becoming a hot bed for industrial tool production. He founded Heinr. Boeker and Co. which produced shaving blades, scissors and pocket knives. As the overseas demand for pocket knives grew, Heinr. Boeker and Co. began to produce more pocket knives and fewer scissors and razors.

As early as the turn of the century the majority of Boeker knives have been exported to the US and distributed by H. Boker & Co. in New York.

J.A Henckels is another company known for their excellence in manufacturing high quality knives and cutlery. They share a similar long term history in the city of Solingen.

In 1731, Johann Peter Henckels, a knife maker based in Solingen, registered the first version of the twin figure symbol we all associate with Henckels knives. In the 260 years since then the symbol has gone through some design changes.

It is now one of the oldest trademarks in existance. Here is a brief outline of the history of the companies pivitol events provided by the Zwilling J.A. Henckels Co.

"1731: Peter Henckels registers the TWIN trademark with Solingens Cutler’s Guild.

1818: Johann Abraham Henckels opens the Company’s first branch office in Berlin.

1851: The Company exhibits its products at the World exhibition in London where it achieves international recognition and is awarded a medal.

1883: A sales office is set up in New York, followed a few years later by Cologne, Vienna, Hamburg, Dresden, Munich and Paris.

1893: World Exhibition in Chicago. The only medal awarded goes to ZWILLING J.A. HENCKELS.

1905: Recognition of another kind: The African explorer Leo Frobenius christens a range of mountains in the then Congo "Zwilling" and another one "Henckels-Berge".

1915: Four first prizes at the World Exhibition in San Francisco.

1938: The company opens a new chapter with the launch of its multi-purpose scissors, setting new standards in design and quality.

1939: Invention of FRIODUR® - a special ice-hardened no-stain steel. This process is patented by J.A. HENCKELS and subsequently all products using this special method are hallmarked accordingly.

1971: A new concept gives fresh stimulus to the market - J.A. HENCKELS knife sets ensure that the right knife is available for every purpose.

1976: International launch of the **** FOUR STAR knife range, meeting the highest quality standards, developed in collaboration with a number of well known German professional chefs.

1981: The Company celebrates its 250th anniversary.

1992: ZWILLING J.A. HENCKELS introduces an entirely new process for the production of cutlery - Sintermetal Component Technology (SCT), developed after many years of research.

1995: Market launch of TWINSTAR, a series of knives setting entirely new standards in cutting performance and featuring Magna Dur® - special-coated blades which remain permanently sharp without re-sharpening.

In addition to its headquarters in Solingen ZWILLING J.A. HENCKELS today has wholly-owned subsidiaries in seven major industrial countries, including the USA and Japan. Products by ZWILLING J.A. HENCKELS are sold in over 100 countries worldwide."

Linder knives have been made in Germany for more than 100 years. They have been making knives since 1870. Solingen City Archives show that Carl Wilhelm Linder started his workshop in a little hamlet named Bech, now part of Solingen, Germany.

His youngest son, Carl, was born in 1869 and carried on his father's tradition of fine knife making. In 1903 Carl Linder moved to a larger location, as they had outgrown their tiny workshop.

In 1918 Linder began to export their knives. In 1937, after Carl Linder's death, the company was sold to Paul Rosenkaimer, a knife maker who had been part of Solingen history for a very long time. He chose to call the company "Carl Liner Nachf."

In German, the word Nachfolger means "successor," and the company is still officially known as Carl Linder Nachf.

In March of 1985 Paul Rosenkaimer died and his son Siegfried Rosenkaimer became the proprietor. If you e-mail or call Linder you can still get a friendly response from Siegfried Rosenkaimer or his son Stephan.

Puma knives are a long time favorite of knife users and collectors from around the world.

Puma-Werk was founded in 1769 in Solingen, Germany. At that time Puma used natural hydraulic water power to drive the large circular wet stones which craftsmen used to shape their knives, razors and tools.

A turning point for Puma was the use of the steam engine which greatly improved production. The first steam engine was invented in 1698 but did not reach wide industrial use until the late 1700s/early 1800s.

After the second World War Oswald Frankeberg joined Puma. He was an experienced hunter and initiated a new policy which would set Puma to producing knives for hunting, fishing and outdoor activities. Puma would no longer make household cutlery. Puma consulted hunting experts world wide to develop knives that would be functional, practical tools for outdoor use.

Two of Puma's most prominant knives are the Universal Jagdtaschenmesser and the famous Great White Hunter developed in 1956.

There are several other knife producers operating from Solingen today including Kissing Cranes, Richartz, Hen and Rooster, Bulldog Brand, German Eye, Hubertus, Herbertz and others. There are also many German knife comapnies that have come and gone.

World Knives goal is to offer a wide selection of the finest and most unique cutlery from around the world in one place. The knives of Germany are an important group for us to represent as they have been such a pivitol part of the development of the modern knife.

British cuts

Beef-Stuffed French Bread

Ingredients:

1 unsliced loaf French bread (1 pound)

1 pound ground beef

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 medium green pepper, chopped

1 celery rib, chopped

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon pepper

4 slices process American cheese, halved

Directions:

Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell. Top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted. Yield: 4 servings.

Retail beef cuts

Barbecued cowboy steaks

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

Servings: Makes 4 to 8 servings.


Ingredients:
1 tablespoon coarse kosher salt
1 teaspoon Hungarian sweet paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon dried ground thyme
1 teaspoon finely ground coffee beans
4 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)

1 2.2-pound bag instant-light mesquite chunks
1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes

Preparation:
Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.

Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.

Beef Tenderloin with smoked-paprika mayonnaises

Lovers of beef and chorizo can have their steak and eat it, too: Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you've always associated with the richly flavored sausage. The same seasonings, plus some drippings from the meat, transform ordinary store-bought mayonnaise into a simply spectacular accompaniment.

Active time: 25 min Start to finish: 1 1/4 hr
Servings: Makes 8 to 12 servings

Ingredients:
For beef:
2 large garlic cloves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (3 1/2- to 4-pound) trimmed beef tenderloin roast, tied

For mayonnaise:
1 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons meat juices from beef, or to taste

Preparation:
Roast tenderloin:
Preheat oven to 500°F with rack in middle.

Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.

Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.

Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)

Make mayonnaise:
Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste.

To serve: Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.

Cooks' note: Smoked-paprika mayonnaise keeps, chilled, 2 weeks.

Smoke beef...slurrppp