Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. Whether you're using cast iron, carbon steel, or stainless steel pans, proper seasoning is key to achieving professional results in your commercial kitchen. We created a resource to help you learn h...
It’s a great tool for any kitchen, but cleaning and storing a cast iron skillet correctly is paramount to ensuring it lasts forever.
Choose cast iron, ceramic or glass cookware to retain more heat and speed cooking time. You can eliminate or minimize preheating to conserve energy. Also, resist the urge to peek into the oven: The temperature drops 25 degrees every time you open the door. If you’re remodeling, consider ...
Every chef has his or her own favorite method for seasoning their pans. We'll explore three of the most popular methods: stovetop seasoning, oven seasoning, and salt seasoning. Regardless of the method you use to season your wok, the first step is always to wash the wok so the bare meta...
Related To: Roasted Turkey Thanksgiving Turkey Poultry Roasting Thanksgiving Turkey Recipes There are breast-side-down devotees, deep-fry fanatics and those who swear that the highest of heats is the only way to go. They all are right — every one of those methods can produce a delicious,...
You also don’t need any special equipment for batch cooking. Maybe some extrafreezer bagsand a permanent marker, but no fancy labels or cooking pans. No matter how you approach it, any of these ideas for big batch cooking can save you time and money. You just have to do it!
Why don’t you fry up some of your clams? If they’re as tasty as those potato chips of yours, you’ll never have to worry about having enough customers. The customers in the store thought for sure he was joking, according to Woodmans.com, as there was no way that you could fry ...
Why don’t you fry up some of your clams? If they’re as tasty as those potato chips of yours, you’ll never have to worry about having enough customers. The customers in the store thought for sure he was joking, according to Woodmans.com, as there was no way that you could fry ...
We cooked the sausages in stainless steel and cast-iron pans over medium-low heat. We started them off frying to brown each side, and then added some liquid (in our case stock, made from the bones of the hog) and covered the pans. According to the Piggery,their sausages are cooked whe...
them in your food. I firmly disagree with anyone who tells you spices that are 6 months or a year old have to go — trust your nose and your food. When it doesn’t smell like much anymore or you’re not finding flavor in the dishes that contain it, it’s time for a refresh. ...