what are the different type of pressure cookers. which one is best for you.

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In the market for a pressure cooker but spoiled for choice? What are the different types of pressure cookers? Which one is best for you? This quick guide should clear up some quick overall concepts before you delve deeper into our more in-depth reviews.

Electric or Stovetop?

An electric pressure cooker plugs directly into an outlet and works on its own. There is usually an inner pot that can be removed and washed in a dishwasher, but always check the user’s manual before assuming it can go in.

A stovetop pressure cooker is more traditional and can be used on any kind of stove. Heat is generally better controlled with a stovetop pressure cooker, reaching heats that can help sear or sauté.

Stainless steel or aluminum?

Stainless steel is the most common material for pressure cooker construction. It provides an even distribution of heat and is non reactive with acidic ingredients. The downside is that stainless steel is more expensive and much heavier than aluminum.

Aluminum is the other common material for pressure cookers. It is might lighter, and therefore much easier to move around. However, it is not recommended to cook acidic foods for long periods of time with aluminum, as minerals can leach into your food. Aluminum pressure cookers are usually more economical.

What size should I get?

A 6-8 quart pressure cooker is the perfect size for a single person or a small family. If you are feeding more than six people, it might make sense to go up to a 10-12 quart pressure cooker, but you would be nearing industrial standards!

How do I know a pressure cooker is safe?

Pressure cooker safety is extremely important. Pressure cookers sold in the United States or the European Union have passed strenuous tests for safety. To be safe, look for a sturdy build, automatically locking lids, and redundant safety valves. It is advisable to buy from a reputable brand so as to ensure absolute peace of mind when it comes to safety.

Conclusion

Once you have decided on the size, material, and whether you want an electric or stovetop pressure cooker, the differences basically boil down to additional features. These three factors are probably the most important in terms of your satisfaction with your new pressure cooker. We hope you make delicious and healthy meals for yourself and your family and save lots of time maximizing cooking efficiency with a suitable pressure cooker.

How to clean a deep fryer

When it comes to cooking appliances, cleanliness is not only a virtue but a compulsory recommendation. A deep fryer is one kitchen appliance that may seem complex to clean because it is an electrical appliance with parts that cannot be fully immersed in water, but if you follow some simple steps you may realise that it is quite easy. The main aim of periodically cleaning your deep fryer is to reduce the accumulation of grime which in time becomes very hard to deal with. A deep fryer also uses a lot of oil so the oil residue and some food particles also form the impurities that should be dealt with when cleaning.

So how do you effectively clean a deep fryer?

The easiest way to go around when cleaning a deep fryer would be to separate its component parts and clean them separately. That is the fryer basket, the fryer pot and the heating elements.

How to clean a deep fryer.

Before you clean a deep fryer, you should first unplug it from its power source to avoid the risk of an electric shock.

Pour off all the oil in a clean container and store it in a good place or if you don’t want to re-use it, discard it later in an appropriate place. It is not advisable to pour oil in your sink as it may clog your pipes.

The next step is to carefully remove the fryer basket and clean it in your sink with a scrubber and some washing detergent. Scrub off all the stuck food residue and oil until it is clean then rinse the basket with clean running water. After rinsing the basket you should run hot water over the basket to wash away the detergents which could be poisonous if ingested.

The next step is cleaning the fryer pot. Since it has some electrical components that should not come into contact with water, it is safe to use a damp sponge or some paper towels, first to wipe away the food particles and oil residue from the deep fryer pot.

After that, use a soft sponge and some soap to scrub the interior of the pot starting from the bottom in a circular manner to form a lather. Scrub the bottom corners all the way to its sides until the pot’s interior is completely clean. You can choose to use baking soda if some oil residue remains in the pot.

After scrubbing, wipe the interior of the pot clean using a soft damp sponge and then clean the exterior of the fryer using the same soap and sponge and wipe it clean.

Fill the pot with boiling water or tap water to the level where you always put your oil then plug it into the socket for it to boil. This is done in order to remove the hard or the remaining oily residue. Wait for it to cool and pour out the water then set it aside for it to completely dry up.

The final step is cleaning the heating elements. Some deep fryers have permanent heating elements and since it cannot be immersed in water, it should be wiped over using scrubbing tools or paper towels. If the heating element is removable, it should be removed and washed with detergent in a sink then left to dry.

After cleaning the appliance, it should be left to dry completely before using it again.

A deep fryer should be cleaned periodically to ensure particles and oil don’t accumulate and limit the functions of the fryer and this can be achieved using the easy steps as shown above. Interested in best home deep fryer, then check this out.

5 Great Tips for Deep Frying

Deep frying is a food cooking process that requires submerging the food in oil/fat at a high temperature. It is one of the fastest ways to cook meal. The quality of the food is the same as the restaurant quality, especially if you are using the best home deep fryer. However, using deep fryer can sometimes cause accidents. It is one of the causes of kitchen fires, but it can be prevented as long as you are going to use a fryer designed to be safe and simple to operate.

  • Before deep frying, make sure you carefully read the manufacturers guidelines. Safe frying starts with following simple basic rules.
  • Make sure you do not overfill the dryer with oil. Always remember that the oil gets displaced once you place the food and there will be a possibility that the oil will touch the heating element.
  • There is a recommended temperature for every type of food and it is important to strictly adhere with the recommended temperature. The best deep fryer allows you to control the heat thereby making sure that the food is cooked perfectly without compromising your safety.
  • Never ever overheat the oil. A lot of people have this notion in mind that when you overheat the oil the food will be cooked faster. This is not true. If you overheat the oil, the food will be burned outside but undercooked on the inside.
  • Do not fry more than what is recommended by the manufacturer. If you do, the food will be cooked unevenly plus there will be a possibility of over spilling and boiling oil.
  • Never leave a fryer unattended because if you do so, then it could be a cause of accident. Constantly monitoring what you cook in the fryer will enable you to detect any irregularities the soonest possibly time.
  • Make sure that the lid is close when using a deep fryer. By doing so, you will be able to avoid oil spillage and at the same time maintain the right temperature.
  • When choosing a deep fryer, make sure you check the lid. Some fryers have hinged, which flips up while others have removable lid. A deep fryer with a completely removable lid is better and safer than the flips up.
  • When frying frozen foods make sure you completely remove the external ice off the meat.
  • Do not forget to remove excess oil from the food and the best way to do so is by placing it on top of the paper towel covered plate.

Frying the foods using the deep fryer is efficient, simple, and fun provided you strictly adhere with the usage instructions and safety precautions. Read the manufacturer’s instruction so that you will never have any issues using the deep fryer. It is also of great importance to read Deep Fry Me blog and pick the perfect fit for yourself.. If you are going to search online, you will find a huge array of choices. Refer: http://www.deepfryme.com/best-deep-fryer-reviews-guide/ to find out the most efficient and reliable brands today.

Tips of becoming incredible at cooking

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Do you feel bad about the way you cook or do you really don’t know how to be better at it? Do you think people avoid eating your food and dislike everything that you want to eat? Well, if that’s the case ten you basically suck at cooking and you need to understand the basics of cooking if you really want to stand out. Cooking is one of the most difficult tasks to accomplish because it needs a special talent of examining the right quantities and knowing the things that you selecting the quantity for, the ingredients. Cooking is a magic of lots of ingredients when put together in one creates a fantastic dish. So, next time you are going to step into the kitchen with the hope of making people happy with your cooking, you need to follow some tips

  • Change your cooking style and making one type of dishes: There are many different ways by which you cook and there needs to be a cooking style that should be followed when you cook. While you start cooking something, you need to think from a different angle now and change the cuisine. When you make one type of things, it starts tasting similar and cooking is all about different tastes.
  • Get a cookbook and watch cookery shows: It’s very important that in order to excel at something, you learn the basics. Try simpler dishes first and then get to the complex ones. Buy some cookbooks and go through them regularly and understand the approach used. This way you can change the way you look at food and develop a change. Moreover, subscribe to cookery channels or make a routine of watching cookery shows. This is beneficial that reading. You can see the process by which the dishes are cooked and visual impressions are better. You can also surf the internet and check out for different types of dishes.
  • Don’t wait for any signal. If you want to become an incredible cook in a limited amount of time, you need to start now. As soon as you finish reading, you should try your hand at experimenting. This way you can make different types of food everyday and you get to get familiar with different ingredients and the way they taste. You must start using simpler and affordable ingredients because in case you do not like your food, it gets wasted.
  • Try to concentrate on your errors. It might be possible that your cooking procedures are absolutely fine but the errors are huge. Check for proper salt, water and quantity of your ingredients used otherwise it will taste like a different dish. Only after fixing your errors, you can excel at cooking.
  • Stay confident in whatever you cook. You have to trust yourself when you cook food because most of the mistakes generally happen when people are overconfident or under-confident. Make sure, you are none of those. Trust on your capabilities and learn from mistakes, but don’t give up.

 

RECIPE: SIMPLY COOL WATERMELON AGUA FRESCA

Oh, yes, it’s hot. Hot all over the country. There are so many culinary tricks for staying cool and comfortable that have made their way to our Borough from the tropical cultures of the world, some of which seem completely illogical. Consuming punishingly spicy dishes. Drinking tea as hot as you can stand it. Our neighbor Mexico gives us an effectively soothing treat we can quickly get behind, a cold, fruity, icy beverage that never fails to cool off the body, agua fresca.

Squeezing fruit into flat or carbonated water, especially citrus – lemon, lime, orange, grapefruit – is so refreshing. Why is that? Is it the hint of sour, the thought of those abundant juices? Agua fresca literally means “fresh water,” and it follows that same, basic principle, mixing fruit with water. I tend to use melons, either watermelon or canteloupe, but there are a million varieties out there. This is a recipe you can do after a long, warm day in the sun or after a long (unfair!) day at the desk.

Agua Fresca

Ingredients

  • 4 cups watermelon, seeded and cubed
  • 1/2 cup water
  • 1/4 cup sugar (the traditional Mexican recipes ask for 1/2 cup of sugar; I don’t like any at all; use to taste)
  • mint
  • 1 lime
  • ice

Serves 8 in highball size glasses with ice.

Purée the watermelon, water and sugar (if desired) in a blender.

Put lime slice and 3 leaves of mint in glass and muddle.

Add ice to the glass, pour in the agua fresca, and stir. Garnish with sprigs of mint and slices of lime.

Since we’re dealing with ice on hot days I like to prepare these one glass at a time, but you can also prepare the agua fresca all in one pitcher if you need to.

A PIECE OF CAKE AT SUNNYSIDE’S SUGAR ROOM

Pastry chef Juan Arache is here to say that you, baking novice, can make an absolutely beautiful cake.

That’s because everything you could possibly need – from the materials to the techniques to handy tips and advice – is available at Sugar Room, his cake making and decorating supply store and school located in Sunnyside, Queens.

Arache has been a pastry chef for 25 years and has lived in Sunnyside for 22. He opened Sugar Room in 2002 and does not regret not locating his shop in Manhattan one bit. Business has always been steady, attracting professionals and novices from all over the Tri-State area. Now, in the current economic downturn, customers are opting to give home-baking a try, as opposed to spending hundreds of dollars on custom fondant cakes. Some are even looking to earn a little extra income making cakes for others or to pursue a new career track.

Let’s say you walk into Sugar Room with vague notions of creating a festive and colorful dessert for a 4-year-old boy’s birthday party.

If proper and professional-looking fondant is what you prefer, Sugar Room stocks pre-prepared, ready-to-use fondants in an array of colors. Additionally, you can get silicon molds of flowers, boarders and lettering – simply press the fondant into the molds and out come perfectly carved decoration to apply right to the cake. The staff will suggest the right baking pans and cake recipes for working with fondant to help you towards success.

Perhaps your youngster favors a particular cartoon character or action hero. What about a large cake piled with fun and exciting figures? Sugar Room has the basics – Elmo and Spiderman for sure – but they also cater to more sophisticated interests such as Star Wars, (the scene where Luke duels Darth Vader!), fishing, car racing and volcanoes, to name just a few.

Any cake can be flavored, painted and accessorized with an impressive selection of specialty additions. You can find 300 different sprinkles and sparkles; cake flavorings including eggnog, mango and vanilla butternut; food coloring in pastels and neon; delicious fillings and all sorts of icings in tubes. There are hundreds of shaped cookie cutters and artfully themed cupcakes sets, and for these smaller projects, tons of tiny adornments.

For those with more advanced skills, Sugar Room has cake stands, colors to spray or dust on, edible gold gilding, and all shapes and sizes of frosting bags and tips.

Now you’ve got the bug and decide to build your skills with a course or a class. Sugar Room offers a full program of cake and pastry techniques, designed to give you a solid foundation, whether you’re a novice or developing professionally. You can take a 9- or 20-week course to become fully versed in cake production, or you can focus on particular pieces such as Fondant Tiered Cakes, Royal Icing and Cake Flow, Modeling Paste, String Work, and Piping and Spatula, most of which consist of 2 to 3 classes.

Whatever your aspirations or needs, Sugar Room is an excellent and inspiring resource for those looking to bake something delightful.

-Written by:

Melanie R. Caroll

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