Recent content by mcc1961

Wok I got one of those and just assumed it was an gift for appreciation of doing business with them.I think it is a back scratcher.

Stone I have a Pampered Chef stone a friend gave to me and it works great ,also I never put any oil on my stone and when it comes time to clean it I just put it under running water and scrape it with the edge of a spatula.

Are all butane stoves safe to use indoors?I really do not see what difference it makes because they all burn the same canisters.Are the ones saying they are safe to use indoors made differently?

I just got a wok and was wanting to find a good cook book for a beginner like me.Does anyone have any suggestions?

What is the difference between evaporated milk and filled milk?

Do you have to precook chicken and beef before you put it in the wok,and what methods should you use to precook them?Also should you always use a high heat setting for stir fry?

Brands What brands have a flat bottom?I know wearever doesn't.

Are there any pressure cookers that will work with a flat top range?I do not really want one of the self contained electric ones.

What is the trick to cooking in stainless steel?I tried to fry some potatoes and they stuck like super glue instantly.I used plenty of peanut oil.Can someone give me any pointers?

Are pizza screens easy to keep the pizza from sticking to them ,and should you spray them with pam to help this process?

I have a 16 inch pizza crisper with a non-stick surface and am having a little trouble cleaning some of the baked on sauce which turns black.The big spots come off easy but some of them leave behind the black spots.Does anyone know any tricks to get this stuff off?

Does a pizza stone & pizza crisper do the same thing?

What size roast can I safely cook in a 5.5 liter PREMIER pressure cooker?

I just bought a Premier 5.5 liter anodized aluminum pressure cooker for around 24 dollars and was wanting to know if this was a good deal,also is this a brand name?Does anodized aluminum work good for a pressure cooker and how non-stick is it?

I read that shrimp are better tasting if cooked in their shells ,is there anything to this?