How to remove stain in pan from cooking beans
lazycook
12 years ago
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laceyvail 6A, WV
12 years agostuartwanda
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Question about induction cooking-- big pans and non-stick pans
Comments (19)I have had induction almost 2 years now. LOVE IT! I found my large, non-stick skillet at Bed, Bath, & Beyond. It is a Farberware. It works great and is holding up great after 2 years of use. My small non-stick skillet I got at TJMaxx - a Tivoli - also holding up well. Both were well under $50 each. Also, I believe you will find that some induction cooktops largest burner is larger on some units than others, and the placement of the largest burner is different depending on the manufacturer. The size and placement of the largest burner was the deciding factor in my purchasing decision. At the time I shopped (there are lots more choices on the market now) I found the 30" GE Profile to have the best for me - one of the largest burners, and placed to the front of the unit (I'm short and don't like to reach over other pans if using my large fry pan). So, that's what I went with and it's been great! I have not found the 30" to be crowded at all - but, again, I think it's because of the way the burners are layed out. Hope these insights help as you shop around. Good Luck!...See MoreLOOKING for: The best way to remove a tart from pan?
Comments (6)The tart pans I have are 2 parts so you just push up from the bottom & the tart comes right out. I never have a problem. However a year or so ago, I made a lemon tart with just a freeform tart ring (sort of flower shaped) with no bottom & put the dough in the ring & prebaked it on a cookie sheet. It was a lemon tart from the Joy of Baking site. The crust was so tender & flaky it shattered when I tried to remove it so now I bake it in the 2 part type tart tin....See MoreDo you like your tuna 'pan seared' or really cooked?
Comments (27)Thanks, Ann, for clarifying the confusion. We refuse to eat longline caught fish & quality restaurants here won't serve it either. It's depleting our natural resources. That's probably why I only see yellowfin (ahi) locally...troll-caught with rod & reel. We live close to Montauk & Montauk is considered to be one of the best fishing grounds in the world. There are many fishermen here using just rod & reel to bring in tuna. Private tuna rigged fishing boats here are all equipped with huge fish boxes with proper refrigeration & because of restrictions when a tuna is landed the boat returns immediately to port to offload so rod & reel caught is also much fresher than longline. Quality east coast restaurants changed their menues to stop serving longline caught fish several years ago. Many either have signs in the windows or printed on the menues that no longline caught fish are served. Here's a quote from Wiki & the link to the whole article. "Overfishing Bigeye tuna are amongst the tuna species most threatened by overfishing. Juvenile bigeye tuna associate closely with floating objects such as logs, buoys and other flotsam, which makes them extremely susceptible to purse seine fishing in conjunction with man-made FADs (Fish Aggregation Devices). Bigeye mature at a later age than other commercially important tuna species such as skipjack and yellowfin tuna, and the removal of large numbers of juvenile bigeye before they reach breeding age is a major concern to fisheries managers, scientists and sport fishermen." From this article... http://www.hawaii-seafood.org/bigeye.html "Availability And Seasonality: The availability of bigeye tuna in Hawaii has increased as a result of an expansion of the domestic longline fleet and an extension of the fleet's fishing range to as far as 800 nautical miles from port." IMO, as consumers we need to stop supporting this mass killing type of fishing or our grandkids will never know the pleasure of watching one of these fish in their natural environment. Man...one on one with a rod & reel against the fish...is a fair fight. Longline hooking is not plus many other fish & ocean mammals are killed in the process. I guess because DH & our friends tuna fish we are very sensitive to this longline issue. There is some longlining here as well; but they have to sell to lesser restaurants. I imagine that most, if not all, of the rod & reel caught Bigeye tuna stay in Hawaii. /tricia Here is a link that might be useful: Hawaiian Bigeye Tuna...See MoreSave boiling water from cooking dried beans?
Comments (21)I'll address the 'fresh' in my hack way....the anatomy of a seed. Seeds/beans have an embryo, endosperm, cotyledon, seed coat. The endosperm is the fuel/food'suitcase' surrounding the embryo. Viable seed, fresh seed/bean, once elder/older, can affect the endosperm that protects the embryo. Gardeners are familiar with old seed. Less viable and hard to germinate...proper storage increases the germination rate and viability. The outer protective shell of any seed or bean is very different. Some thin shells will affect their germination. As you have noticed that some beans 'soften' and cook faster than others. The endosperm, the nutrients surrounding the embryo, can dry out and Harden with age. Why some beans have a difficult time in the cook pot. And will not sprout and grow at all for the gardener. Fresh beans/seeds will have no trouble at all....for the gardener or the cooks pot. A soaked seed helps soften the outer shell, and for a gardener as well...seeds sit dormant just waiting for the water needed to become a plant. The seed has all the nutrients it needs from the endosperm to germinate. Once it starts to grow and the first true leaves appear, the tap root is looking for nutrients from the soil having spent all its 'food' germinating. An old dead seed/bean, often not noticeable, will be more difficult to soften the seed coat. And more difficult to digest...goes strait to the bomb shelter lower intestine. Boom, gas. Depending on your diet, genes, we are all different in gut health. So other factors come into play. Soaking and rinsing often, using fresh seed, you can wake up the embryo and have the beginnings of a plant. Barely detectable. But once the plant is forming in the seed coat you have a much easier digested bean. Sprouted grain bread for example....but soaking dead old seed will not help at all. Soaking old seed, for an extended time, will rot having no viable life....See Moreshaun
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