Is this pan ruined?
doucanoe
13 years ago
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caliloo
13 years agocookebook
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Your Greatest Hit Recipes for Leesa - The Condensed Version...
Comments (37)Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?...See MoreAnyone out there who hates their induction unit?
Comments (101)AEG, eh? Are you in Canada or was this, perhaps, a gray-market import? Do you have the manual or user guide? I'm asking because I've been using induction for decades and never seen the behaviors you describe. To be sure, I have heard of some instances like those you've seen. These (sometimes) turned out to be the result of user error (induced by unclear or confusing manuals or by failing to read the manual),. Sometimes they were from cookware that was supposed to be suitable but wasonly marginally magnetic. (Might account for taking 25 minutes to get water to boil.) Some were reportedly caused by transformers going bad in aging power grids resulting in widely fluctuating mains voltages. Some might have been from bad wiring in the kitchen. Mostly, wacky "hob" behavior gets blamed on failing electronics in the unit itself. Just because the unit is new and/or high end or reputable does not mean the electronics can't fail prematurely. Another thing occurs to me. Been a while since I've seen an AEG induction cooktop in person but I'm sort of recalling that they used to refer to their entire cooktop units as "a hob." That maybe accounts for the confusion over vocabulary? (I think they do more of that in the UK; is that where you are?) Anyway, I'm also recalling that AEG induction cooktops offered automated cooking-assist modes with names like 'senseboil" and "sense fry" plus some other automated functions whose names I can't recall. Does your unit have those? Devices with minds of their own can go insane without failing altogether. Sometimes you can bring them back to sanity. Doubtless you've already tried turning off the breaker for the "hob" circuit for an hour to see if the unit then resets itself. Does the manual say anything about a service menu or a way to reset the unit to default or factory configurations without the automated stuff?...See Moredrain pan under frig to avoid ruined hardwood floors?
Comments (2)don't think a 'drip pan' would be practical. Seems like a lot of the moisture issues are from slow drips from the water line to your icemaker. If your using prefinished flooring then if you had a problem you could simply do a board replacement for the damaged area. There are very inexpensive moisture alamrms you can find in catalogs that would alert you to a moisture issue. Most are sold for hot water tanks but would work for what you want as well....See More'Safe' Pans, Earth Pans, Le Crueset, GreenGourmet, Greenpans??
Comments (24)I just got a Martha Stewart enameled cast iron casserole - the 2.75 qt for I think $29? I'm in love with this pan. Heats evenly and well on the ol' portable induction. I might get the bigger one if I find it marked down. Browns things well without burning. Pans I think are needed depend on family size, how often you entertain and for how many. The venerable chicken skillet (12-14" heavy straight tall sides and a lid), egg pan (8" non-stick), chefs pan (10-12"), couple of 2-3 quart pans for veg, couple of small pans (1-4 cups) for cooking cereals, melting butter or reheating soups, one 6 quart pot(s) for making soup, chili, stock, pasta. A non-stick griddle. Maybe a 12" black steel frying pan, maybe a larger stock pot - like a 12 qt. Not criticizing johnlin, but I can't imagine what needs a 20 qt pot. Flotilla of lobsters? Tomato sauce for the jolly green giant? One of those things where you cook the pig head? Seriously, other than canning, what's it used for? I'm kinda agnostic about woks. Partly that's because they don't work well on my p.o.c. range. Brightens up Maybe I can get an iron one and use it on the induction....See Moredoucanoe
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