New Orleans Recipe - Red Beans and Rice

!±8± New Orleans Recipe - Red Beans and Rice

My paternal grandmother Mata used to make Red Beans and Rice at least once a week. I would always go to her house for lunch because they were always ready to eat early. My grandmother believed in getting her beans on the stove early and in a couple of hours they are ready to eat. Now my grandmother always used pickled pork. Pickled pork is always available in New Orleans but sometimes you can't find it outside of the state. If you have trouble finding pickled pork then you will have to substitute with something like Ham or Ham Hocks.

Salt pork is not the same as pickled pork. Some people put smoked sausage in their beans also. My grandmother wouldn't be caught dead with anything but pickled pork in her red beans, but you will have to do what you have to do to substitute. The beans will still taste good. Also, you notice she used Crisco lard which is also probably not available every where. I guess you would substitute a tablespoon of vegetable oil but my grandmother just turned over in her grave and I felt her slap me on the back of my head.

Anyway, get you a good heavy pot and she always used Magnalite pots. Also her 2 fingers of water is about 2 cups of water to 1 cup of rice. Cooking red beans is like boiling water and just add the ingredients. One last thing that my grandmother used to do is to wash the beans in running water and let them soak in the pot for at least 30 minutes before adding ingredients putting them on the stove. You don't need to add salt until after especially if you use pickle pork.

Bon Apetit'

RED BEANS AND RICE

1 lb. red beans

1 Tbsp. Crisco lard

2 slices pickled pork

7 or 8 toes garlic

1 large onion

Black pepper

2 c. rice

Cook red beans until tender, then add 1 tablespoon Crisco. Scald pickled pork to get some of the salt off, then add pork to beans. Chop onions and garlic and add to beans. Add pepper to taste. Will not need salt because of pickled pork. Serve over rice. To cook rice, cover with water two fingers over rice and set to boil. When water is out of rice, turn fire low and let steam with the pot covered.

New Orleans Recipe - Red Beans and Rice

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Magnalite Classic 18-Inch Oval Covered Roaster

!±8±Magnalite Classic 18-Inch Oval Covered Roaster

Brand : Magnalite
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Post Date : Nov 26, 2011 07:37:09
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Magnalite Classic 18-Inch Oval Covered Roaster. Includes 1-Each Magnalite Classic 18-Inch Oval Covered Roaster. Magnalite cookware feature vessels and lids constructed from hand-poured cast aluminum. The vessels feature a thick base that won't warp. Heavy domed lids lock-in moisture, transfer heat from the vessel side wall, and help facilitate convection style heating. Features phenolic handles and lids which are oven safe to 350 degrees. Line has earned a loyal user base who appreciates its uniquely even heating.

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Magnalite Classic Cast-Aluminum 14-Quart Covered Stockpot

!±8±Magnalite Classic Cast-Aluminum 14-Quart Covered Stockpot

Brand : Magnalite
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Price : $91.73
Post Date : Nov 23, 2011 06:07:22
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Magnalite Classic 14-Quart Covered Stockpot. Includes 1-Each Magnalite Classic 14-Quart Covered Stockpot. Magnalite cookware feature vessels and lids constructed from hand-poured cast aluminum. The vessels feature a thick base that won't warp. Heavy domed lids lock-in moisture, transfer heat from the vessel side wall, and help facilitate convection style heating. Features phenolic handles and lids which are oven safe to 350 degrees. Line has earned a loyal user base who appreciates its uniquely even heating.

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The Difference Between the Two Known Crawfish Pots

!±8± The Difference Between the Two Known Crawfish Pots

Life is incomplete without tasting the boiled crawfish. That is why we go down the south just to taste that enjoyable lasting delicious taste if we do not find it in our near market. In the same manner, there is important equipment that we should have to perfectly get that delicious boiled crawfish. We call it cooking pots - crawfish pots to be specific. There are some who believe that it is the essential equipment in your kitchen. Logically, it is because it holds the food we prepare for our family. Without this, you cannot cook well your food or the crawfish. Though it is hard to trace its history because of less available archaeological evidence we are very lucky to have it available in the market in different types and sizes.

This pot could be made out of cast iron, aluminum, stainless steel, clay, copper and magnalite. Among of these the most common are aluminum stock pots and stainless steel stock pots. Aluminum stock pots can easily get heat so there is no need to use more energy in putting up fire on it. In the moment that you want to cook it with light heat then it is feasible. It is light to carry even with thick walls and bottoms. It will surely last long if this is cleaned well everyday. On the other hand, stainless steel stock pots remain its beautiful appearance for a long time without effort. For it resist corrosion and discoloration. In the market you will find stainless steel made stock pot is expensive compared to aluminum stock pots.

That is how they differ according to their physical and chemical attributes. You can see how big they differ from each other but most of the time they just got the same in pot sizes. Both of them had small sizes and large size pots. Of course, you can cook plenty goodies in a large pots and other way with the small ones. Therefore, their value to you depends on the amount of goodies you are going to cook. According to the experts of crawfish cooking a 30-35lbs load of goodies can be put in a 60qt. crawfish pot then additional of 10lbs would be fit to 80 qt. Then 45 lbs to 60 lbs is good for 100qt. In case you have 60lbs plus load then you should put it to 120qt.

In terms of prices, we all know that their prices differ also depending on their brand names. Some brands are really expensive but not really on that perfect quality or either way around. There are others cheaper than others but still won't serve you for a long time. There are other brands not too expensive but got incomparable quality. A partner in boiling crawfish that will last for a very long time.

Like any other equipment it varies in different sizes like small, medium or large. Sure, they have differences but it is only you who can decide which of these two known crawfish pots that will best serve you and help you in your kitchen.

The Difference Between the Two Known Crawfish Pots

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Gourmet Cookware Requires The Finest Elements

!±8± Gourmet Cookware Requires The Finest Elements

When we speak of gourmet cooking, we refer to not just a celebration of tastes but also the use of equipment that is aesthetically superior over others. One need only to take a look at some of the most popular 4-star chefs and their TV shows to find out what gourmet cookware is all about.

Certainly the most finicky celebrity chefs prefer glass, copper, or high-quality stainless steel cookware. Very seldom do we see tacky aluminum pots and pans being bandied about in gourmet cooking lessons. Copper is the cookware of choice of many chefs because of its classy texture and sheen.

Glass is also preferred because it looks stylish, be it clear glass or ceramic gourmet cookware. Apart from this, copper and glass are also highly functional because they are excellent heat conductors and can cut cooking time to a fraction of what it would take when using inferior materials.

The TV chefs we often watch even make use of tiny glass bowls to hold the sliced ingredients and the sauces to be used for the dishes. Desserts are tastefully served in glass containers of various shapes and sizes, all complementing the delicacies they hold. Of course, when we speak of fine dining, everything is required to be transferred to expensive china upon serving, but if time is limited, then gourmet cookware [http://www.cookware-help.com/Articles/Nonstick_Cookware.php] made of glass could do the trick.

Even the sounds that glass makes are a lot more pleasant to the ears than the "banging of pots and pans," which is something we usually associate with scenarios of hot, dingy kitchens and sweaty chefs. Both copper and glass cost more than your usual cookware, so it's important to keep them looking new by handling them well and using only the appropriate cleaning materials.

Gourmet cooking is an art which aspiring chefs now strive to perfect over several years. As such, all the senses should be aroused and made ready for the pleasant experience of fine dining - and this means using only the best gourmet cookware made of copper and glass.

Gourmet Cookware Requires The Finest Elements

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