One thing I am most excited about in our kitchen is our new copper pots and pans. Don't they just scream old world tradition and charm? Hopefully I'll be able to cook up some culinary masterpieces of my own on these babies. I've read the use and care instructions (since only one is non-stick, yikes). Is there anyone out there with some words of wisdom on how not to ruin them. I'll take any advice I can get.
Tuesday, April 15, 2008
Cooking with Copper
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9 comments:
I don't own copper cookware so I can't speak from experience. I can, however, speak from the depths of envy when I say: yummy. :) I have heard that lemon can work wonders; here's a link you might want to check out: http://www.diynetwork.com/diy/lv_household_tips/article/0,2041,DIY_14119_4842178,00.html
What about the non non-stick aspect? I'm sure you know how to cook on that kind of surface. Any thoughts on that?
Thoughts on non non-stick: Don't try to be a hero. There are some foods that really should only be cooked in a non-stick pan. That's the best advice Bobby Flay ever gave me, and it's never steered me wrong. Scrambled eggs, flaky fish, skinless chicken breasts = nonstick material. Non nonstick pans are perfect for things that cook thoroughly before flipping them (pancakes, bacon) or that you move around in the pan a fair amount (ground beef). I make sure to grease my pan well (usually with olive oil in lieu of butter). Hope this tips help! :)
Beautiful!
If you don't want to use too much oil to cook your food in, you can also make your own vegetable broth very easily (save all the parts of vegetables you'd usually throw away when cooking, simmer for a few hours when you have a ziplock bag full) and use that to cook food in. My new standard is as follows:
-If it calls for oil, (most of the time) use homemade broth
-If it calls for butter, use olive oil.
My friend Caroline just told me this:
"We have mostly non-stick pots and pans, too. You will have to learn to "de-glaze." After you are done cooking, put water in the pan and let it simmer on the stove. It will de-glaze the gunk out of the pan.
Also, you need to get some Barkeeper’s Friend. It is a must. It will keep you pots looking shiny and new even after they’ve been broken in."
http://barkeepersfriend.com/Cleaning.html
Hey, I got tagged to write 6 random things about myself and I'm tagging you. Rules on my blog
I don't know anything about copper...just that it looks good hanging in a kitchen & Martha Stewart uses a lot. So that must tell you something! (although I don't think she used it while in prison! LOL!) Have a good weekend!
I just found your blog off Sew Mama Sew, and I realize that this post was from a while back but I thought I'd throw my two cents in too.
The "stick" pans are easy to cook with, most food like chicken and such will release on its own if you leave it alone till its done, if you have something stuck, put a little (like 1/4 cup) water or stock in the pan and slap the lid on it for 20 sec. it will release whatever's stuck.
As for the non stick pan, unfortunately the high end non stick pans are stickier than the cheep non stick pans, I had really nice one, and I use the one I bought at IKEA all the time instead, its surface is slicker, much better for eggs.
As for the copper, just scrub with a bit of vinegar and salt, no need for fancy cleaners. but the stainless part, barkeepers is defiantly the best.
Oooh, thanks, Morae. I'll have to try the vinegar and salt combination. And I'll remember to add some water/stock if things are sticking. Thanks for the tips!
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