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Other Talking Articles

Webmaster | 20. July 2007 @ 16:17

With all of the many types of cookware available, All-Clad, Calphalon, nonstick, stainless steel, uncoated or coated, cast iron, celebrity cookware and more, how can you choose the correct one for your needs? By examining the positives and negatives of each type of cookware your decision will become much easier to make.

What is All-Clad stainless steel cookware and why is it the best top-of-the-line bake ware you can buy? All-Clad cookware is made with a heavy aluminum inside which extends up the sides of the pan. It is coated with a stainless steel cooking surface and has an outside layer of magnetic stainless steel. This type of bake ware is ideal for cooking on a gas stove where the flames can burn up the sides of the pots and pans. These types of pots and pans are heavier than the less expensive kinds that you find at cheap discount stores. This cookware is extremely popular among the expert chefs, holds up well in high heat up to 500 degrees Fahrenheit and it comes in a nonstick version as well.

Maybe you like to do lots of browning. If so you may want to use uncoated or non coated cookware for your favorite recipes. A top brand of uncoated pots and pans are made by Wolfgang Puck. Chances are you will never see a review that will not give Wolfgang Puck high marks for its baking performance and price value. Uncoated bakeware has an aluminum plate as the foundation or base. It does not run up the side as does the All-Clad type which is a big reason why uncoated is less expensive.

Calphalon nonstick bakeware is a hard anodized aluminum bake ware with a nonstick coating. If you are looking for a cheaper brand that will perform almost as well as the more expensive ones this may be what you are searching for. Plus it is also lighter in weight than most All-Clad varieties or brands. It may require a little more energy on your part during cleanup though since most Calphalon nonstick pots and pans are not dishwasher safe. Another positive aspect to this type of cookware is that it can be used in your oven in temperatures up to about 400 degrees Fahrenheit.

Similar to Calphalon, Emeril (Emerilware) is a high quality cookware that compares favorably to other top-of-the-line pots and pans and is a very good value for the money. Your favorite recipe will still taste delicious. Famous TV chef Emeril Lagasse has this line made by All-Clad which is similar to their hard anodized cookware. The major difference is the designs added to the pieces. This cookware is made of hard anodized aluminum with nonstick cooking surfaces. It is not recommended for the dishwasher, but comes with a lifetime warranty. That is something you do not see everyday.

The debate about nonstick or uncoated has endured for many years, but which is actually better? Experts have always said that uncoated cookware gives better results, but nonstick has its advantages too. Fried eggs and pancakes are a couple of obvious examples of foods that are more fun to cook or bake on a nonstick surface. No more sticking to the pan during cooking or cleanup. Scraping cooked eggs off the pan is not one of the most enjoyable cooking activities. High quality nonstick skillets will contain a fully coated aluminum plate bonded with stainless steel allowing for even heat distribution. You can also find top brands that are dishwasher safe, although most manufacturers will recommend hand washing.

Starting with high quality cookware is a must if you are looking for the most enjoyable cooking experience. And before you can purchase the most ideal bakeware for your needs you have to ask yourself a few questions. How much can I afford? Will it bother me if they are not dishwasher safe? Do I want nonstick or uncoated? Would I prefer better cookware or easier cleanup? After answering these questions you will have a much better idea as to the type of cookware best suited for your personality.

About the author:

Larry Johnson is the chief writer for MyCookware, one of the top online cooking and cookware information sites. Find facts about all different types of cookware at http://www.mycookware.net.

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Piers Crispin | 29. May 2007 @ 16:17

What are Juice Extractors?

Juice extractors are electric machines from a variety of manufacturers such as Breville, Kenwood, Green Star, Omega, Champion, Jack Lalane, Samson and L'Equip that are used for the extraction of juice from fruit and vegetables. Juice extractors are perfect for healthy, refreshing and freshly blended treats like fruit and vegetable juices. Juice extractors are the best way to get great tasting nutritious drinks. Juice extractors are not the same as citrus juicers, which are designed to remove the juice from citrus fruit and nothing more. Juice extractors are perfectly suitable for making juice of soft and hard fruits and vegetables as well. Orange, apple and grape juice are all excellent juices that should be included in a healthy diet. Carrots, wheatgrass and barley grass have many outstanding health properties.

Types of Juice Extractors

Typically, automatic juice extractors are categorized into Centrifugal Juicers or Masticating Juicers. Centrifugal Juicers use cutters that shred the food into small pieces that are spun in a basket (where the centrifuge comes in) to extract the juice from the pulp. These centrifugal juice extractors can create oxidation that degrades nutrients over time which means that the juice should be drunk right away. Masticating Juicers "chew" the food up and are lower speed units that produce a higher quality juice because they produce less oxidation and release more nutrients. The juices produced have a longer shelf life. There is also a third type of juice extractors and these are the Hydraulic Press Juicers such as the Norwalk Juicer which cuts and grates the produce using a vortex triturator, with the resulting mass extracted into a linen bag which is then placed under a hydraulic press. The hydraulic press then exerts a huge downforce that sees the extraction from the Norwalk Juicer of 50%-100% more juice than other juicers. These juice extractors produce very little oxidation and are touted to make the highest nutrient juice, but are also much more expensive than the centrifugal or masticating juice extractors.

Which is the Best Juice Extractor?

The answer to this really lies with the user. The fastest juice extractors are the centrifugal juicers, but they are unable to handle leafy greens and wheatgrass as well as the other types. The hydraulic press extractors produce the best juice but are very expensive. And the masticating juicer requires more physical effort. So, to pick one machine from one manufacturer is not possible with each manufacturer having a range of home, commercial, pro or professional juice extractors. When buying a juice extractor, the best way is to decide which features you require in a machine, the type of juice you want to extract, whether from fruit such as apples, vegetables such as carrots or leafy greens such as wheatgrass, and the power needed.

About the author:Piers Crispin

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Health Guru : 7 Steps for a Perfect Wok
Webmaster | 29. June 2006 @ 17:02

A wok can last a lifetime with the proper care. This includes occasionally seasoning it, as well as properly storing it. Luckily, both are very easy to do and can be done in just a few minutes. Follow this step-by-step guide that will teach you one of the steps of proper wok care - seasoning it.

Itís important that you do NOT follow these instructions for a wok with a non-stick coating. Following these instructions will damage the non-stick coating.

Seasoning a Wok

1. Rinse the wok in hot water and some heavy duty soap (e.g. kitchen cleaner or comet).

2. Place the wok on the stove over a high heat.

3. Heat the wok until the bottom of the wok becomes a dark bluish color (about twenty minutes). Rotate the wok on its side and burn similarly until entire wok is dark bluish.

4. Cool down wok until room temperature.

5. Fold a paper towel, and soak it with cooking oil (such as peanut or corn oil).

6. Spread the oil all over the inside of the wok. Make sure to completely cover the interior of the wok with oil. The wok will now be ready to use.

In the beginning, you will need to season the wok very frequently, after every use is best. When the food begins to stick to the surface of the wok, it may be time to re-season your wok. Eventually, a thin layer of oil will begin to permanently set into the wok. After this happens, you will not really have to worry too much about seasoning it again. From time to time the seasonings on the surface of the wok will be depleted, and it will be necessary to re-season the wok.

Both seasoning and storing your wok are important in keeping your wok in excellent shape. If you happen to get a little rust on it, donít worry about it too much. Try to lightly brush it away, but, otherwise, just re-season the wok and continue using it. Other than that, use your wok often to develop a tasty seasoning on it to enhance your flavors.

About the author:

Ala Luke is the author of the #1 Rated "The Definitive Chinese Cookbook." His techniques have taught thousands of people how to cook like a Master Chef. Check out his site for free recipes and a FREE Chinese Cookbook! http://www.Wokfusion.com.

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