MOreThan a FryInGPan

Kitchen Guide: Choosing the Best Microwave Oven for your Price Range

2007-12-28T10:56:00.000-08:00

Microwave ovens have to be one of the best applications of technology in the past 75 years. These appliances have made it incredibly easy to pop popcorn, heat frozen dinners, reheat leftovers, and even cook meals. If a consumer is looking for a microwave, then, how does he or she get the best for the money?

First, a shopper should consider what she needs the microwave for. Does she live in an apartment or a house? Will she use it for popcorn and frozen entrees, or does she intend to cook casseroles? The answers to these questions will help narrow down her decision.

Microwaves come in varying sizes, from tabletop size to the large ovens that fit under a range hood. Naturally, the larger the oven, the more it will cost. Size may be critical for someone who needs to heat larger dishes in the oven. The under-the-hood ovens will cost the most. They must also be mounted under the range hood. Smaller microwaves will be cheaper and probably more appropriate for a dorm or apartment. They range in price from about $60-$100, depending on their features.

Wattage is also a factor to consider when buying a microwave. The higher the wattage, the faster it cooks. An increase in wattage can also mean an increase in size, so a higher-wattage oven may not be appropriate for an apartment, because it will be bigger. However, for those who are using their ovens primarily for re-heating, wattage is not a big issue. It becomes more of a selling point for those who use their microwaves for a variety of applications, such as defrosting large cuts of meat, cooking vegetables and frying bacon. An increase in wattage can also mean an increase in price, but this is not always the case.

Features that sell a microwave oven vary, but they should be those that a consumer will actually use. Some microwaves feature convection cooking and sensor timing for softening butter or melting chocolate, but if a consumer uses his microwave primarily to pop popcorn and heat frozen food, these are unnecessary expenses. However, for the cook who uses the microwave for such applications routinely, they are a big selling point. Other microwaves have a turntable plate inside for more even heating. This feature is strictly voluntary, again, depending on what the oven will be cooking most of the time. Some ovens even have a sensor feature that “feels” when the food is cooked, heated or defrosted, and will stop the oven at that time.

As is often the case with appliances, a consumer pays more to get more, but “more” is not necessarily better. The extra features may look dazzling in the appliance store, but if these features will go largely unused, they will never pay for themselves. Consumers should think carefully about which features they actually need, and buy an appliance accordingly.

Consumers can buy microwaves in the usual appliance stores, discount stores, electronics superstores, etc. Comparing prices and features is one of the best ways to find the best deal. A consumer should pick a microwave that has most of the features he wants and compare the price of that oven in different stores. He will be more certain of getting the best price if he does. He should also check into any rebates being offered by the manufacturer. Delivery is not usually a problem, since most consumers can take their ovens home in their cars.

Microwave ovens can run anywhere from $60-$300, depending on size, wattage and features. A wise consumer will think about buying an oven with the features he will use most, and with an appropriate wattage in a good size. Doing this will enable him to stick with a price within his budget.

Source: essortments.com

How to Set A Formal Dinner Table

2007-12-19T06:54:00.001-08:00

You don't have to be Martha Stewart to learn how to set a beautiful table for a formal dinner. All the process really consists of, is the necessary tools and the basic know-how.

First, choose an appropriate table cloth. A linen tablecloth is a fine choice for covering your dining table. Linen and lace are often combined, with the smaller lace covering placed on top of the linen cloth. Sometimes all-lace tablecloths are used in order to create an elaborate look for the dining table. When a lace table cloth is used alone, it is placed on a bare table. The tablecloth may be any color that you desire, but a white one signifies cleanliness and elegance. It also makes the silverware and the dishware stand out better. Your napkins should match the color as well as the fabric of the tablecloth. Keep in mind that dinner napkins are large in size, and are not to be confused with luncheon napkins which are considerably smaller.

Next, decide on how many guests are going to attend your dinner, and have the appropriate number of silverware and dishware pieces on hand. In order to correctly set the table, you will need the napkins, a sufficient number of water glasses, wine glasses, bread dishes, bread knives, dinner plates, soup spoons, salad plates, salad forks, dinner forks, dinner knives, dessert spoons, coffee cups and saucers, Notice that each course of the formal dinner requires a different set of silverware and dishware.

Your silverware should be a complete set and the patterns on all of the pieces should match. Your dinnerware should also be a complete set of fine china or crystal. Do not try to put together odds and ends of different sets as this will create a tacky, broken effect.

To set your table, every piece of silverware and each piece of dishware has its distinctive spot on the formal dinner table, and must be put in its proper spot. Start with the largest plate which is the dinner plate. It is placed in the center of each place setting. The soup dish is then placed in the center of the dinner plate. Next, place the dinner fork to the exact left of the dinner plate, with the salad fork to its left. Up above the salad fork, and to its left, place the salad plate. Directly above the dinner fork, place the bread plate with the bread knife horizontally across it. To the exact right of the dinner plate, place the dinner knife, and position the soup spoon to its right. Now, right of the soup spoon is where the coffee cup and saucer are placed. Directly above the coffee cup, place the wine glass, with the water glass placed a little above it and to its left. The napkin is folded and placed either in the empty water glass, or on the dinner plate. Lastly, the dessert spoon is placed in the center above the dinner plate.Add a stunning centerpiece, usually consisting of a flower arrangement, and your formal dining table is complete! (Keep in mind that the centerpiece should be low and not obstruct the view of each dinner guest.)
Your guests will marvel at your next formal dinner with the table set correctly with silverware and dishware!

Source: essortment.com

View Great Tableware Deals

December Sale Stalking

2007-12-12T06:46:00.000-08:00

Sales, Offers, Bargains, Discounts and Coupons of sites offering Kitchen products like cookware, dinnerware, appliances, bakeware, tableware, drinkware and lots more.

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Kitchen Guide- What to look for when buying a Coffee Maker!

2007-12-07T05:15:00.000-08:00

If you’re a Coffee buff like me, you know the importance of having a good Coffee maker! For those of you looking to buy your first Coffee Maker or just replacing your current one here are some tips on what you should consider while looking for that machine to make your perfect cup-a-joe in the morning.

Size : Ask yourself how many cups of you’ll be making on a regular basis. Keep in mind that when a Coffee Maker states single cup, 2-4 cups, 6-8 cups, 8-12 cups….that it signifies the no. of cups it can make at a time.

Coffee Filter : While choosing a Coffee Maker it’s very important to consider what type of filter you want. Some coffee makers come with paper filters or a more permanent filter. Paper filters are said to impart an aftertaste into the coffee, and they absorb some of the special flavor molecules and aromatic oils from your coffee beans, which are what gives your cup of joe its tantalizing taste. For a permanent filter you can choose a basket type filter or a cone shaped filter, the difference in the two being different contact times between the coffee grounds and the water. A basket type filter provides a longer contact time between the water and the coffee grounds, so if a basket filter is your preference, make sure you use coffee grounds that are fairly large. Cone type filters are generally less prone to spillage.

Water Filter : If you don't use a water filter before you brew your coffee, then you should consider a coffee machine with a built in water filter to clean chlorine that comes from your tap. Water filters take out any chlorine or iron tastes that may be present in your tap water. Bear in mind that you will need to buy replacement filters in the future.

Pause n’ Serve :If you don't want to wait for the coffee to stop brewing before you have a fresh cup of coffee then the Pause n’ Serve feature is a must for you. The Pause n’ Serve feature allows you to remove the coffee pot before the brewing cycle is complete, without having coffee dribble all over the heating plate. The opening under the filter is low and touches the top of the pot. The valve closes when you take out the coffee pot.

Digital Programming : This feature is not a necessity but merely for convenience for those of us too busy or just plain lazy. It involves a timer which enables you to program your coffee making up to 24hrs in advance. A great use for this is for when you wake up for work, you have little time, so the coffee is waiting for you in the kitchen as soon as you're ready for it, very convenient. A part of this feature is the Auto-Off option for or those forgetful types who never remember whether or not they left the coffee maker on.

Integrated Bean Grinder : In general, coffee that is freshly ground tastes better. Not a typical feature, but you can buy coffee makers that have a built-in coffee bean grinder. These types of machines will usually grind just enough coffee with each use, for the freshest brew around. This way you do not need to buy a separate coffee bean grinder but Coffee makers with this feature tend to cost more.

Cup Warmer: Some coffee makers have mug-warming plates on them so that you can get your cup ready for the brew, usually a flat area on the top of the machine that’s warm. It’s simple but useful nonetheless.

Pod Compatibility :The latest thing in coffee making are pods. Pods are pre-packed discs of ground coffee which reduce the preparation time quite dramatically, making coffee preparation a snap with no mess. Newer models of coffee machine can take both pods and normal loose coffee.

Cleaning : If you cannot easily wash the coffee pot with soap and water, your coffee will taste stale over time due to the build up of residue that cannot be cleaned easily, so make sure your entire hand can fit inside the coffee pot to make cleaning easy. Built-in grinders make the coffee maker harder to clean. For permanent filters, you may have to clean the filters after each use, but this little bit of extra work is well worth it. For easy cleanup a plastic drip tray that can be removed is good to have. It makes life just a little bit easier.

Popular Brands: Choosing the right coffee maker is not easy. Make sure you purchase from well-known manufacturers. You will be able to find replacement parts and will be assured of an acceptable level of quality. Some of the popular coffee maker manufacturers include Braun, Cuisinart, Mr. Coffee, Krups, Senseo, Black & Decker and KitchenAid.

Choose a coffee maker that meets your basic needs and any has additional features you desire. You’ll find many good deals on Coffee makers online, so by shopping around you may get a better model than your budget would normally allow.

Kitchen Guide- Handy tips to care for your cookware

2007-12-07T04:56:00.000-08:00

No matter how good or how expensive your cookware might be, only proper care of your cookware will lengthen its useful life and it will also provide you with better cooking results.

1)Try not to use abrasive or caustic cleaners like cleanser, lye and oven cleaners. Try heating some water with baking soda to remove those stubborn stains. Better: Avoid scrubbing by heating some water in the pan right after you're done cooking to soften any sticking food; makes for easy wiping when you're ready to clean after finishing your meal.

2)Avoid using use metal scouring pads or scrubbers on fine finishes. They leave microscopic scratches that dull the finish and encourage foods to stick. If you must scrub try a nylon scouring pad instead.

3)To care for cast iron cookware, do not wash in soapy water but try wiping clean with a paper towel. Run hot water over stuck on food to help loosen and remove. After your cast iron pot has been washed it should be dried thoroughly. To prevent the pan from rusting, rid it of any excess moisture by setting it on the stove over high heat until all moisture has evaporated and coat with oil before storing.

4)Season steel, cast aluminum and cast iron. At high temperatures, oil or shortening carbonizes in the pores of metal cookware, thus preventing foods from burning and anchoring themselves to the pans. A well-seasoned pan is nearly stick-proof and a real cooking pleasure.

5)Protect the non-stick surfaces by only using wooden, plastic, or coated utensils when cooking. Don't crank up the heat with non-stick pans; or you will severely shorten its useful life. If minerals in the water cause white spots to appear on your non-stick surface, try wiping the surface with white vinegar or lemon juice.

6)Always try to match the size of the pan to the size of the heating area. Use moderate to low heat and do not allow the pan to boil dry. Excessive heat can spoil the appearance of the pan by causing discoloration of the surface. Never allow a gas flame to extend up the sides of the pan, as this could damage the handles, and also damage non-stick or cause discoloration above the level of liquid in the pan.

Other Cookware Guides Cookware Guide- Cookware Materials, Cookware Guide- Types of Pans & Skillets

Kitchen Guide- Types of Pots 'n Pans

2007-12-06T09:39:00.000-08:00

There are many types of pots and pans available for different cooking methods. It’s important to choose your cookware carefully keeping in mind the type of food and cooking you’ll be doing and how often you’ll be using it. It’s also good to consider how many people you’ll be cooking for most and keep an appropriate size in mind while purchasing your cookware. Cookware is made of different materials and understanding the differences will help you choose the right type for your needs (See Cookware Guide- Cookware Materials). A good way of choosing the appropriate Pan is to match it to the task you’ll need it for. Here are some of the important types of pans and skillets available today and what they are generally used for:-

Frying Pan/ Skillet: A frying pan has a flat bottom with short sides usually one to two-and-a-half inches deep that are flared or sloped, which makes it easier to toss and turn food with a spatula and a long handle for better handling. As the name suggests it is used for frying foods but can also be used for sautéing. Frying pans are available in several sizes, such as 6 ½", 7", 8", 9" 10", 11", 12", and 14". They are available in depths of 1 ½" to 3" and may come with a cover.

Sauté Pan: The term sauté, meaning to jump, implies frying quickly. A sauté pan is similar to a frying pan, except that its bottom is flat, and its sides are straight and deeper (up to four inches). Apart from being used for sautéing foods it can also be used for frying foods. The pan should have a long handle and it generally comes with a cover. Some of the larger models have a loop handle opposite the long handle that is used to assist in lifting the pan.

Grill Pan: A Grill Pan is a heavy metal pan that consists of ridges spaced evenly across the bottom that closely simulate the grilling process when cooking various meats and foods. They are available with shallow sides and with deeper sides similar to a frying pan. The ridges raise the food off the bottom surface of the pan, which helps prevent the food from steaming as it cooks. The ridges also serve as a method for allowing the fat contained in some foods to drain away from the food and collect in the spaces between the raised ridges.

Saucepan: A sauce pan is a round pot with high straight sides and a flat bottom. It usually has straight, or slightly sloping high sides four to seven inches tall, and a long handle. In sizes from about a pint to four quarts it is called a sauce pan. Above four quarts, usually squat and with two loop handles, it is called a Sauce Pot and Sauce Pots can also be considered Dutch ovens or Stewing Pans. A Sauce Pan is used for several purposes, such as cooking vegetables, heating soup, and making sauces.

Stockpot: A stock pot is a tall, relatively narrow, yet capacious, utensil with straight sides, usually at least six quarts in capacity. It is taller than it is wide and usually has two, securely attached, loop handles that are big enough to easily allow the use of potholders or oven mitts. It is used for simmering large amount of liquid, such as stock, soup and stews, but also works well for thick soups, chili and for boiling pasta.

Double Boiler: A double boiler consists of two pans where one sits inside of the other. The bottom pan is slightly larger so the top pan can fit inside. The bottom pan contains hot water and the top pan holds the ingredients that are being cooked. This hot water bath, rather than through direct heat contact, ensures that the food in the inside (top) pan is gently cooked without scorching. It is useful while cooking delicate sauces that have a tendency to separate if cooked on direct heat and foods that burn easily on direct heat like chocolate.

Wok/ Stir-Fry Pan: A Stir-Fry Pan is a popular, all-purpose Asian pan also known as a Wok; it is distinguished by high, sloping sides, resembling a bowl. The traditional type wok has a rounded bottom and is used over a flamed heat source, such as a gas burner. Woks are now available with a rounded or flat bottom for use on an electric burner or a ceramic stovetop. The wok is most often used for stir-frying but can also be used for sautéing, steaming, deep-frying. The idea is to have a hot spot at the bottom of the wok, where the actual cooking takes place. The sides are used to rest the food that is cooking at slightly cooler temperatures.

Roasting Pan/ Roaster: A Roasting Pan is a rectangular shaped pan with low sides, which allows the heat from the oven to expose the entire surface of the meat to create a browned exterior. The pan is generally used with a rack to prevent the meat from sitting in its own juices and stewing instead of browning. They may have a lid to assist in the basting of the food and to keep it from drying out.

Popular Brands of cookware: Some of the widely known and popular brands of cookware are- Calphalon, KitchenAid, Cuisinart, Pinzon, Farberware, Anolon and Circulon.

Kitchen Guide- Cookware Materials

2007-12-06T08:35:00.000-08:00

Cookware is one of the most important purchases you will ever make for your kitchen. Different types of cookware are made of different materials and have different uses. Understanding the differences will help you make the best choice for you needs. The following are the most popular cookware materials-

Aluminum: Aluminum is a great material for cookware as it is lightweight, fairly strong and a good conductor of heat. Aluminum works well for sautéing and frying foods because if its heat responsiveness. Aluminum is also fairly inexpensive when compared to other cookware materials. However, uncoated aluminum will quickly collect scratches and look unsightly and with time it reacts to acidic and alkaline foods, causing it to corrode. Coated aluminum however, is much more acceptable and a better option.

Hard Anodized Aluminum: This is aluminum that has been given a special finish to protect it from corrosion. Hard anodized pans usually combine a high quality non-stick interior coating, as the hard anodized surface is not inherently non-stick. It is a good choice of material to look for in pots and pans for all most any type of cooking, the only disadvantage being it's not dishwasher safe.

Cast Iron: Cast iron cookware is inexpensive to moderately priced. It is fairly heavy and conducts heat evenly. It heats slowly but once it is hot it holds the heat well. This makes it good for deep frying and slow-cooking. It can be used on top of the stove and in the oven. Drawbacks to cast iron are that it rusts, stains and becomes pitted when exposed to air, moisture and certain foods.

Copper: Copper is one of the more expensive materials used to make cookware. It is very responsive to heat as it is the best conductor of heat. Copper has about ten times the heat conductivity of stainless steel and glass, and twice that of aluminum. One problem with copper is that it interacts with everything it comes in contact with. To make the copper pots and pans safe to use, they are lined with tin, silver or stainless steel to protect any surface that would come in contact with any food.

Non-Stick: This type of cookware has a coating applied to them that prevents food from sticking and makes clean up easier. The non-stick surface is really an advantage when cooking some foods especially sticky foods and it also reduces the amount of fat that is normally required when cooking. The disadvantages are that they may become too easily damaged by spatulas, spoons, forks, etc., especially metal ones, and that their durability has a short life expectancy. Even the newest non-stick coatings will begin to lose their resistance to sticking after only a few years; sooner if the pan is constantly overheated or cleaned in the dishwasher or with harsh detergents.

Stainless Steel: It is the most versatile material to use because it keeps its bright shine and has good tensile strength, preventing it from denting easily. Stainless steel is a good material for any type of pan because it does not corrode and does not react with alkaline or acidic materials. Its primary disadvantage is that it is an even poor conductor of heat, so that constant movement of the food is required in order to cook it evenly. To make stainless utensils better equipped for heat conductivity and distribution, an important layer of conductive material, such as copper or aluminum, is often added to the bottom of the pan and, sometimes, all around the pan. The heat conductive quality of stainless is about one tenth that of copper and about one fifth that of aluminum.

Porcelain: Porcelains can usually be used on the stove, in conventional and microwave ovens, and even under the broiler, provided there is ample liquid inside. They can also be used for storage in the refrigerator or freezer, are virtually non-stick, and are dishwasher safe. Porcelain enamel is applied as a coating only on pots and pans made of other material, such as cast iron or aluminum. It prevents them from corroding or reacting with the food being cooked. A pan coated with porcelain on the inside cannot be used for sautéing or frying but will work as a saucepan and can be used in the oven.

Tempered Glass: Available as flameproof and ovenproof glassware. Both types of glassware hold heat well but are not heat responsive. The flameproof glassware, which is fairly expensive, can be used in the microwave, on the stovetop and in the oven. It heats unevenly, resulting in hot spots that cause food to stick. Ovenproof glassware can be used in the microwave and in the oven, but if used on the stovetop, it must be used with a diffuser.

Popular Brands of cookware: Some of the widely known and popular brands of cookware are- Calphalon, KitchenAid, Cuisinart, Pinzon, Farberware, Anolon and Circulon.