Recent content by tommyyate

Thanks. I guess you can't really go wrong with the calphalon warranty. I think all clad nonstick pans also probably have the same type of warranty. I'd be curious to know what some of the cooks who cook omelets daily use.

GB, Andy M. - thanks for the suggestions. I'll have to check out my local costco to see if they carry those pans you mentioned. The one's I bought last time were a costco brand. I like to use heat heat when making omelets and I sometimes throw them in the oven when making fritattas. Do...

I make omelets on an almost daily basis. I've been using a nonstick pan and it's time to replace it after about 2 years of heavy use. I've been thinking about buying a cast iron pan but don't know if I want to deal with the weight issue when cleaning. I've seen some of the lightweight cast...

Ok, I did take some notes from watching Alton Brown's Good Eats episode of making chicken stock.

Ok, thanks all for making me a chicken stock expert. :)

Wyogal, The stock I made primarily was with bones and it was to the consistency of gelatin (after being in the refrigerator overnight). So, if I understand you correctly, I don't need to add any water to this if I plan to use it as a base for cooking? I always thought that chicken stock was...

I made some chicken stock the other day and froze the stock in different portions (one cup, muffin size, and ice cube sizes). I plan on using the stock as a base for poaching chicken, making risotto, etc.. Is there a general guideline on how much stock to add to water in creating chicken...

Thanks, I did what you suggested. My freezer space is tight but the flatness of the ziplock bags work just right.

Thanks, any idea on how long the stock should keep in the fridge? A week, 2 weeks??

I made some chicken stock from leftovers from a whole chicken. How long will it keep in the fridge. Is there a tip for freezing it?? I've thought about using ziplock bags and ice cube trays but there ziplock bags seem awkward and I think I would need quite a few ice cube trays to freeze the...

Is there any difference between sauteting in a frying pan (w/sloped edges) vs. a saute pan (w/ straight edges?) I do most of my sauteing in a 10" fry pan. I found a good deal on a 12" All Clad saute pan. Aside from the wider cooking surface area, is there any advantage between choosing...

Thanks, do you recommend the liquid or powder form or does it matter?

I just bought an all-clad stainless steel fry pan. I noticed that after I used it a few times and cleaned the pan (with warm water and soap and nylon dish pad, the stainless steel interior has some light blue and blue swirl marks. It's a bit hard to describe but it doesn't have the nice...

Wyogal, May I ask what route you took when you after working at the hotel? Or did you decide the cooking profession was not for you. As opposed to the traditional restaurant shifts, would cooking in an institutional environment (large corporate cafeterias for instance) with regular weekday...

I've been curious lately on the possibility of getting into the cooking profession. I've read a few of the past threads which discusses the harsh realities of the profession but I'm thinking it may suit my personality and what I want to get out of a job. Before making any sort of commitments...