and I cook veggies/rice/pasta in water so they don´t get burned. I know it´s not the best way as I lose a lot of vitamins but that´s the way it is...My pots are made of stainless steel and frying pans are teflon. I must say I use the oven pretty often as I´m not too fond of deep fried things so oven is where most of the meat ends up.
And I can´t imagine a kitchen without a whisk (the one looking like a balloon)
Hmmm.....interesting. You really should try a steamer. They say it´s one of the healthiest cooking methods. As for your boiling veggies...don´t you use the water left over from cooking? It is great for making broths.
I never deep fry anything, but I do stir fry often. Stir frying is sort of a combination of sauteing and steaming. The fire is only on under the food for a minute or so. The rest of cooking is done by steam.
FWIW.....my frying pans are cast iron...and one is stainless steel. I avoid teflon as I have read it leaks into the food. If one seasons cast iron properly, they are the perfect none stick cooking pans. I have the one stainless steel for foods that are acidic and not to be cooked in cast iron.
I have one stainless steel pressure cooker, a combination steamer sauce pan..(sort of like a double boiler but one pan has holes in it)a few staineless steel pans and the rest cast iron. My favorite is my cast iron Dutch Oven (I have two, one small for grains like barley or rice, and a large one). Sometimes I steam someting then glaze it in a frying pan.
I hardly ever use the oven as it heats up the kitchen too much. The Dutch Ovens function like an oven. I also have a nice tajine to cook in, but only use it a few times a month as the cooking time is long............but so tasty!
No insult to Trudy in calling them Dutch Ovens, but that is what they are called here.
Edited (10/28/2009) by alameda
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