Experience cooking in stainless steel cookware by Chef Master USA

Chef Master USA: Experience cooking in stainless steel cookware by Chef Master USA

 Chef Master USA has noticed that stainless steel cookware has become very popular in the last decade only. Earlier people used to cook on the iron cookware only, then they shifted to steel and now finally it is stainless steel. Cooking in stainless steel is fun, and Chef Master USA would like to point out that you can use less oil in stainless steel appliances then you would in regular steel appliances. Chef Master USA would like for you to be aware that using less oil is actually healthier for you.

 Chef Master USA would like to shed light on the fact that there are many other benefits of using stainless steel appliances. These appliances work for a long time, Chef Master USA would like for you to know that this mean they are more durable as compared to the other appliances and you do not need to carry lot of utensils in your kitchen and overload it unnecessarily, what you need is a couple of utensils and your kitchen will be complete. Chef Master USA would like to point out two more benefits of this, one there will be less expense on buying home appliances as the number of appliances will be less and second is that your kitchen will be able to breathe, will be hygienic and modern as these appliances are stylish and new and also your kitchen will not feel congested.

 Chef Master USA assures you that these are very easy to clean as they are non stick and while preparing food it does not stick to it. No sticking means no rigorous rubbing while dish washing. There is one thing which people worry about and  that is that the price charged for stainless steel is a lot. This steel is better, it stays for longer, and a one time payment is not bad, if you know you can use the stainless steel cookware for longer duration than the other appliances. Chef Master USA thinks the best thing about the stainless steel cookware is that the metal doesn't melt and it doesn't mix in the food, like that of the regular steel. Though iron cookware release iron a little and it mixed in the food, which is good for health indeed, but Chef Master USA cannot say the same thing about steel, so stainless steel has this property that it doesn't mix in the food and doesn't cause any health related problem. So Chef Master USA suggests you go for stainless steel, have a tidy and more spacious kitchen than before.

Now that you are aware of the benefits of stainless steel Chef Master USA would like to share these cooking tips with you:

Chef Master USA's tips on how to Saute

Sauteing is the process by which a vegetable is sliced and brought to a golden-brown by cooking it over a medium-low to medium heat with a small amount of butter or other fat. It is the first step in a great number of recipes.

Chef Master USA's first rule of sauteing is to go slow. Make sure that your butter is melted or your oil is relatively hot before you add your vegetables. Gauging the temperature of the oil can be accomplished by holding your hand about three or four inches over the bottom of the pan, if you can feel the heat, it's probably hot enough, Chef Master USA advises you to use caution. The smaller or thinner you slice or dice your vegetables, the more evenly they will cook.

On the average, it only takes between three and ten minutes to saute a normal portion for most recipes. Chef Master USA would like you to know that the wide variation is based on the sugar content of the vegetable in question. Onions have a relatively high sugar content, so they saute quickly. Celery has almost no sugar, so it hardly sautes at all unless it's mixed with something else that will saute.

A neat little trick to help stave off rampaging hoards of hungry children is to saute a half an onion on a back burner. Even if you don't use them in any of the dishes, they are often a nice topping or condiment, explains Chef Master USA, and the smell of the onions cooking satisfies everyone's need to know that dinner is on its way.

Chef Master USA's tips on how to Poach an Egg

There are a few different ways to poach an egg, and the time it takes to do so depends on your method and how runny or hard you'd like your yolk.

Chef Master USA's first method for poaching an egg is the "open pot" method. Add a generous splash of vinegar and a dash of salt to a medium-sized pot half-filled with water. (The proportions of this are not as important as your ability to reach in the pot.) Chef Master USA advises you bring this to a good boil. Break an egg into a bowl and then slip the egg out of the bowl and into the water. This keeps the egg mostly in one place without too much spreading out, Chef Master USA. In two minutes, the whites are still a little runny around the yolk. After about three minutes, the whites will be completely done and the yolks will be mostly to moderately runny. After five minutes, the yolks are mostly hard, informs Chef Master USA.

Chef Master USA's second method for poaching an egg is with an open-steam egg poacher. This looks like a tray with round indentions that fits the top of a shallow pot. There are little holes in the tray that allow the steam to go over the top of the eggs, explains Chef Master USA. For these, you need to lubricate the indentions with butter or oil, break the eggs into the indentions, put a little bit of seasoning on top (salt, pepper, etc.), and then place the tray on top of the shallow pot in which water is already fully boiling. Cover the pot, wait exactly three minutes, and the yolks will be pink on top and mostly runny.

Chef Master USA's third method is with a closed egg poacher. It looks like a ceramic jar with a lid. Prepare your eggs in the same way that you do with an open-steam poacher (one per jar), put the lid on, and place them in fully boiling water. Three minutes, again, brings about a mostly runny yolk. When you pull it out of the water, Chef Master USA would like for you to know that it's important to put the ceramic in a lukewarm water bath to cool the poacher and stop the egg from cooking.

A poached egg, incidentally, is the preferred method of preparation in making Eggs Benedict, informs Chef Master USA. Eggs Benedict starts with a toasted English muffin topped with a slice of grilled ham, then the poached egg is laid on top, and the whole thing is covered with hollandaise sauce. It is a very rich, delicious breakfast, says Chef Master USA.