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Induction Cookware - Salamander Cookshop     
 
Cooking,E-Commerce
  
 
Induction hobs only work with certain types of cookware.
We supply many different ranges to meet this need and are sure that you will find something suitable from the selection below:

Induction Cookware Manufacturers

Berndes Induction
Fissler Original Pro
SKK Induction
Le Pentole
Le Creuset 3 Ply
Couzon Cuisinox Elysee
Le Creuset TNS
Swiss Diamond Induction
Swift Supreme
How do Induction Hobs Work?
Induction hobs work using a strong electro magnet under the cooking area which creates an electric circuit when a suitable pan is placed on it. This then transfers heat to the base of the pan but the surface of the hob remains cool.

Benefits of Induction Cookware

Anyfood spills will not become burnt on, making the hob extremely easy to keep clean. In addition it is a very fast and responsive method of cooking as the cooking zones transfer the heat very quickly and then when the pan is removed, the circuit is broken, thus stopping the heating process instantly.

Induction hobs also have the advantage of being very energy efficient as only the base of the pan is heated and there is very little heat loss - thus helping to keep the kitchen cool. They also, of course, have the added benefit of improving safety in the kitchen because the surface stays cool.

All these advantages have combined to make induction cookers increasingly popular and customers who have invested in one will need to ensure that their cookware is suitable. You can do this by using a magnet to see if the base of your pan is magnetic.

Making Your Slow Cooker Work for You     
 
Cooking,Food & Beverages,Family & Parenting
  
 
If you have never tried using a slow cooker, you don’t know what you’re missing. It can be your best friend in the kitchen. They now come in many different sizes, from a small dip crock to a 6-1/2 quart crock. You can easily find one that fits your family’s size and appetite. Some of the newer ones have lids that lock in place for more ease in transportation. And some even come with an insulated cover.
When it comes to preparing dinner, especially during the holiday season, sometimes there just isn’t a lot of time. Between school, work, church, sports games and practices, etc., there’s not always a lot of time to run home and fix something for dinner. This is where your slow cooker comes in. Just about anything that you can cook on the stove top or in the oven can also be modified to cook in your slow cooker. I’ve cooked several soups, many different chicken dishes, stews, roasts, BBQ ribs, baked potatoes, etc.

By using your slow cooker, you just have to spend a few minutes in the morning prepping the few ingredients that you will need, place them all in the slow cooker, setting your desired temperature and timer, and then walking away. You can even prep most of your ingredients the night before if you want, or even cook your meal overnight so that you can have some for lunch and for dinner.

There are even slow cooker liners that are divided so that you can cook two things at once. I have one that I love cooking a couple of veggies in when I’m cooking a main dish such as BBQ ribs or a whole chicken.

So, if you’ve never tried using a slow cooker, I want to urge you to give it a try. I can be a life saver during already hectic and stressful times.

Looking for the Best BBQ Chicken Recipe? Look no Further!     
 
Food & Beverages,Cooking,Online Shopping
  
 
BBQ chicken is one of the most popular meats ever enjoyed all over the world. Chicken is usually affordable, will fill you up, and is an excellent way to get protein. Whether you decide to cook it on the BBQ grill, smoker or just in the oven it is easy to cook, so anyone can make it. The problem is there are a lot of recipes out there and how do you know which are the good ones? Well there are some general ingredients that let you know it is going to be a good recipe that you and your guests will enjoy at your next BBQ.
Mustard, ketchup, garlic, sugar, Worcestershire sauce, cumin, cinnamon and sometimes beer are all ingredients to look out for if it is a traditional BBQ chicken you are after. If you want a more asian flavor to it look for ingredients like Hoisin sauce, soy sauce, honey, and ginger. BBQ chicken is about personal taste and there are a lot of recipes for it because it is a flexible dish. A good and easy recipe that you may want to try out is from Paula Deen and her show ‘Paula’s Home Cooking’. It is one that can be grilled or put in the oven and is called Deen’s Brothers BBQ Chicken. It is as follows:

Recipe: one whole chicken cut into 8 portions (chicken weight about three and a half pounds), orange juice - 2 tablespoons, Ketchup - 1 cup, liquid smoke - 1/4 teaspoon, dark brown sugar - 1/4 cup (packed), dry mustard powder - 1/2 teaspoon, cayenne pepper - 1/4 teaspoon, Worcestershire sauce - 1 teaspoon. Prepare the oven by preheating to 375F or the grill by using olive oil and brushing it with it. Place in a bowl all of the sauce ingredients (all of them apart from the chicken). Mix well so that they are all combined and then scoop out a third of a cup for basting. Take the chicken pieces and put them in the sauce and toss carefully until they are well coated. Cover the chicken pieces and put on the grill or place them in a roasting pan. Cook for a total of forty to forty five minutes (make sure they are cooked all the way through). After 20 minutes has passed of cooking time baste them with the remainder of the sauce you had set aside.

The chicken tastes great and it is a recipe anyone can follow, grilled or not. For those of you not used to cooking with liquid smoke this gives meat a smoked flavor and smell without having to actually smoke it. If you do not like smoked meat then just leave it out!

Although chicken is not an expensive meat, especially when you buy one whole, some people prefer not to have to cut up a whole chicken themselves. Therefore thighs are a great alternative, as they are cost effective taste good and cook in less time. This means you and your guests get to eat them quicker! Or look for a mixture of chicken parts, there are legs, wings and breasts too.
 
Looking for the Best BBQ Chicken Recipe? Look no Further!     
 
Food & Beverages,Cooking,Online Shopping
  
 
BBQ chicken is one of the most popular meats ever enjoyed all over the world. Chicken is usually affordable, will fill you up, and is an excellent way to get protein. Whether you decide to cook it on the BBQ grill, smoker or just in the oven it is easy to cook, so anyone can make it. The problem is there are a lot of recipes out there and how do you know which are the good ones? Well there are some general ingredients that let you know it is going to be a good recipe that you and your guests will enjoy at your next BBQ.
Mustard, ketchup, garlic, sugar, Worcestershire sauce, cumin, cinnamon and sometimes beer are all ingredients to look out for if it is a traditional BBQ chicken you are after. If you want a more asian flavor to it look for ingredients like Hoisin sauce, soy sauce, honey, and ginger. BBQ chicken is about personal taste and there are a lot of recipes for it because it is a flexible dish. A good and easy recipe that you may want to try out is from Paula Deen and her show ‘Paula’s Home Cooking’. It is one that can be grilled or put in the oven and is called Deen’s Brothers BBQ Chicken. It is as follows:

Recipe: one whole chicken cut into 8 portions (chicken weight about three and a half pounds), orange juice - 2 tablespoons, Ketchup - 1 cup, liquid smoke - 1/4 teaspoon, dark brown sugar - 1/4 cup (packed), dry mustard powder - 1/2 teaspoon, cayenne pepper - 1/4 teaspoon, Worcestershire sauce - 1 teaspoon. Prepare the oven by preheating to 375F or the grill by using olive oil and brushing it with it. Place in a bowl all of the sauce ingredients (all of them apart from the chicken). Mix well so that they are all combined and then scoop out a third of a cup for basting. Take the chicken pieces and put them in the sauce and toss carefully until they are well coated. Cover the chicken pieces and put on the grill or place them in a roasting pan. Cook for a total of forty to forty five minutes (make sure they are cooked all the way through). After 20 minutes has passed of cooking time baste them with the remainder of the sauce you had set aside.

The chicken tastes great and it is a recipe anyone can follow, grilled or not. For those of you not used to cooking with liquid smoke this gives meat a smoked flavor and smell without having to actually smoke it. If you do not like smoked meat then just leave it out!

Although chicken is not an expensive meat, especially when you buy one whole, some people prefer not to have to cut up a whole chicken themselves. Therefore thighs are a great alternative, as they are cost effective taste good and cook in less time. This means you and your guests get to eat them quicker! Or look for a mixture of chicken parts, there are legs, wings and breasts too.

Deep fat frying in perspective     
 
Cooking,Cuisine,Camping
  
 
Deep fat frying is a culinary delight often debased by the many examples of appalling deep fry cooking that bring it into disrepute. This article aims to clarify matters for those cooks, understandably concerned, who want to get things right and enjoy the results of their deep fry cooking.
You’ll have heard that deep fat frying is a dry heat cooking method, this is because no water is involved. Deep fat frying is worth learning to do well. Deep fat frying cooks by sealing the outside of the food being cooked, then using the retained heat within the oil to cook the food through until it is ready for eating. Deep fried food, if cooked well should never be greasy. If it is there is a problem.

Using the right oil is important; never use unstable oils as nasty effects can arise. Always ensure that the oil is at the right temperature before you submerge food into the fat, typically most deep fat frying requires a temperature of 330 to 375 degrees F, [that’s 160-190 Celsius]. If you have the wrong temperature the desired cooking effect will not be achieved and you’re likely to end up with frizzled or soggy food, or worse a fire. Get it right and the food will be golden in color, crispy in texture on the outside and soft on the inside and beautifully tasty; and as a bonus as healthy as ever you would wish.

It is important to change the cooking oil frequently, once a week under heavy use every 2 to 3 weeks if its just used with vegetables. Failure to do this will lead to food tasting all the same, fishy chips and ‘chippy’ fish!. It’s important to do this not only because of the products that remain in the oil after you have used it spoiling flavors but also because the high temperatures attained during the deep fat frying process itself can lead to partial decomposition of the oil and the formation of toxic side products.

Another simple question that often arises relates to whether the frying pan should be aluminium, stainless steel or cast iron. Which is best? In my view there are benefits associated with each and there is no clear winner. However, this said, I would suggest that when selecting your pan ensure that it is: easy to clean and of a deep and of solid construction.

As a general guide, don’t buy cheap! It isn’t safe, nor will it be economical over the longer term as cheaper pans just don’t last. As such a quality stainless steel pan or one made of cast iron are the long term winners albeit they tend to be more expensive.

So what cooking oils should be used? The general advice is that deep fat frying is only safe when stable oils are used. A stable oil is one with a high smoke point.

Personally as I live and cook in France for much of the year I use and much prefer olive oil. I believe this to be the best deep fat frying oil to use by the ‘proverbial mile’. The choice is yours.

To conclude, here are 10 simple healthy tips for when you’re deep fat frying next:

1. Take care when deep fat frying; accidents easily happen and without the right care your food will not turn out for the best; 2. When deep fat frying always ensure that the fat is 350-375 degrees F and that you have a burner that can retain the required temperature after the food has been added to the oil. Use a deep fry thermometer to make sure the temperature is right. If you don’t have a thermometer you can use a half inch cube of white bread. The oil is ready for cooking when you drop this into the oil and it browns up in 60 seconds; If the oil is continuously smoking then it is far too hot at such a time its critical you turn off the source of heat immediately 3. Cooked food should be kept hot whilst the fat is draining off onto absorptive paper after deep frying; to keep food warm keep put it in the oven at 180-200 degrees F 4. Never leave a deep fat fry pan that’s being used unattended. Keep a constant eye on the pan. Above all watch for over heating. Keep a lid close by to cover your pan should it catch fire; 5. When deep fat frying potatoes cook until they are just starting to crisp up, remove and drain on a rack.. 6. When deep fat frying foods, inevitably particles from previous batches of food are left in the oil; these should be removed by straining as they will spoil the taste of the food cook thereafter; the oil should then be stored in a capped bottle; always discard your oil if it becomes dark in color; 7. When deep fat frying always dry the food before you put it into the hot oil. 8. Deep fried food needs to cook evenly so don’t overcrowd the pan; 9. Never fill your pan too full of oil. There should be at least 2” of space from the top of the oil to the top of the pan as the oil will fizzle up when the food is first introduced. And 10. Do not allow water to come into contact with hot oil or there could be a violent and dangerous explosion.

Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store. If this article has stirred your interest then maybe its time to upgrade your deep fry cookware.

Vegetarian Cooking      
 
Cooking
  
 
Vegetarian Cooking

No mind-boggling problem is involved in whipping up luscious and satisfying vegetarian meals. Flavourful substitutes to the meat ingredients that you used to cook with are now handy and easy to find. They can be found in places as close-at-hand as your corner grocery store. You may want to get started by simply “vegging up” your widely used recipes. In vegetarian cooking, you may replace chicken with seitan or tofu. Another option is to alternate your hamburger patty with ground veggie burger crumbles. You may also substitute steak with portobello mushrooms and lastly, switch from cow’s milk to soy milk or if you like desserts you can still make cakes and brownies out of dairy-free and egg-free mixes like soya cream. The substitutions are endless.

If you’re not stopping there, you may choose to open up your palate to a wholly different way of cooking. You can start looking into some reputable vegetarian cookbooks and just follow the recipes. Although Western recipes involve animal products, you may still follow them and just pinch hit for the meats. But don’t worry because you can still find other vegetarian cooking recipes. In fact, most dishes from the other parts of the world are made of vegetables, fruit, and grain and many religions also pray for vegetarianism.

You can still execute vegetarian cooking whether you have become a full-pledged vegetarian or just a health conscious person. Vegetarian cooking is simply a healthier way of cooking. This practice is actually a matter of adding or substituting meat products in the ingredients.