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Here are some ideas on great cookware.
• Nonstick: Best for frying and sautéing. When it comes to cooking at home, even top chefs swear by nonstick skillets, particularly for eggs and fried or sauté items such as bacon or stir-fries. Cleaning: A major plus to nonstick cookware is that cleanup is a snap. Just don’t use a metal spatual in a nonstick pan, chefs advise-try rubber or silicone, which won’t leave scratches on the surface.
• Cast Iron: Best for steaks and chops. If you’re cooking meat, you want a pan that will withstand the high temperatures necessary for searing the meat, which adds flavor and helps seal in juices. A traditional cast-iron skillet works great. Cleaning: Cast iron is not as simple to clean as a nonstick pan. You clean it with a few drops of soap, but you have to dry it very carefully. Pans can be dried in a warm overn or over a stove brune, or they can be wiped and left our until fully dry.
• Stainless Steel: Best for soups and sauces. Though a stainless-stell surface can be tricky for sautéing, since insufficient heat can cause meat and fish to stick during cooking, it’s the way to go for sauces, stocks, and vegtables because it doesn’t react to flavorings. This is especially important, if you’re cooking with acidic foods, such as tomatoes, wine, or fruit juice. The surface is also tough enough to handle serious scouring. Cleaning: Unlike other types of pans, your stainless pot can be safely run through the dishwasher, or you can wash it with soap and water. If you need to scour, opt for a nylon pad over steel wool, which may scratch.
• Enameled Cast Iron: Best for stews and braises. When placing meats and vegetables in liquid and cooking them slowly over moderate heat, that is braising. Another virtue os enamel-coated vessels is that you can start a dish on the stovetop, to brown meats or veggies, for instance and then vober and pop the pot in the oven with no fuss. They are perfect for long-term cooking at lower oven temperatures. Cleaning: The enamel surface is easy to clean with soap, water, and a soft sponge or nylon scourer.
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Earthly Eating Recipe:
Golden Lentil Dip:
Serves 8
2 cups low-sodium vegetable stock
1 cup dreid red lentils
1/2 small onion, finely chopped
1 large stalk celery, finely chopped
1 large pinch saffron threads
Kosher salt and freshly ground black pepper to taste
1 tbs. unsalted butter, at room temperature
1. In a medium pot over medium heat, combine the stock, lentils, onion, celery, saffron, salt, and pepper. bring to a simmer and cook gent;y until the lentils are tender and light golden in color, 20 to 35 minutes, depenign on the lentils (if they begin to dry out, add water as needed.) Drain, reserving any remaining liquid.
2. Transfer the lentil mixture to a food processor. Add the butter and pulse, adding the reserved liquid (or water, if you run out.) 1 tbs. at a time, until the dip has the consistance of hummus.
3. Place the dip in a bowl and let cool. Serve with prestzels, crackers, raw beggies, or chicken tenders.
*Tip: For sunnier golden color, add 1/2 tsp. ground turmeric as the lentils cook
Happy Eating!
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