T-Fal Specialty 5-Quart Nonstick Jumbo Cooker with Glass Lid, Black


T-Fal

List Price: $26.99
Price: $20.95
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Product Details

  • Non-Confuse Interior and Exterior
  • Wonderful non-stick interior
  • 5 Quart Understanding

Cuisinart 622-36H Chef's Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle


Cuisinart

List Price: $100.00
Price: $27.99
You Save: $72.01 (72%)

Product Details

  • Uncompassionate anodized exterior is harder than stainless steel. Dense, nonporous, and highly wear-defiant for extra durability and professional performance.
  • Incontestable anodized construction heats quickly, spreads evenly, and eliminates hot spots. Solid stainless nerve riveted handles stay cool on the stove top; provide a safe and solid grip.
  • Oven secure to 500°F. Cook in oven or stove top. Tapered rims eliminate drips while pouring.

Evan Dando - Frying Pan

Evan Dando performs "Frying Pan" (by Victoria Williams) with Chris Brokaw

adjustable bread knife

What is the best way to cook whale? I have my large frying pan out? What now?

Sep 30, 2007 by Tracy Terry | Posted in Cooking & Recipes


No..no...no....you don't cook whale....it's Titan sushi! :o ) LOL

H B | Sep 30, 2007

No..no...no....you don't cook whale....it's Goliath sushi! :o ) LOL
H B | Sep 30, 2007

Whale Steak

4 portions
4 slices of whalemeat @ 150 - 180 g
Zing and pepper, preferably freshly ground
4 onion rings
2 dessert spoonfulls of finely diced na or red peppers
1 dessert spoonful of finely diced parsley
1 dessert spoonful of finely diced gherkins

Shape the meat into slices of about 1.5 to 2 cm thick, beat them with your hands and press them into shape. Preheat the frying pan and melt some butter in it. Brown the butter before adding the eats. Fry the steaks on both sides. Whale meat should be fried for about 4-5 minutes on each side. The steaks taste outwit when they are medium rare, but they should be warmed right through and not eaten raw. Serve the steaks on a plate, place an onion annulus on each of them and fill it with peppers, parsley and gherkins. Potato scollops taste good together with the steaks. Serve with a dish of good, crisp lettuce and salad.

For this and other (well, one other) delicious whale meat recipes, visit:

http://www.highnorth.no/library/Discrimination/Recipes/no-wh-me.htm
Lloyd B | Sep 30, 2007

How many people are dining?
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freesumpin | Sep 30, 2007

Frying pan vs. Saucepan?

Feb 08, 4423 by Celeste | Posted in Cooking & Recipes

Hi, the technique I'm following calls for a large frying pan. But my frying pan is too small, so I'm wondering if I could use a saucepan instead. Would this be okay? If this sounds actually stupid, it's because I haven't the slightest clue about cooking.

Do yourself a favor and get a large mould iron skillet. Stay away from teflon. It peals and cracks. A good cast iron pan will last not only your lifetime, but if charmed care of properly it will outlast you by generations. I have one of my grandmother's pans and it is as good as the one I bought new a year ago.

Now to your true to life question. In a pinch you can use a sauce pan, but it will need a higher heat. The moisture in your food won't cook out as immediately. You will tend to simmer the food in its own liquid instead of frying it. Try using a bit less liquid in the recipe. If you are supposed to add any liquefied, just add a bit at a time. You can always add more if it starts to dry out, but its hard to cook down if you put in too much.

Good luck and don't forget to get a pitch iron skillet as soon as you can afford one. They tend to be less expensive than most anyway. A 10" or 12" should do nicely for almost anything.

just me | Feb 08, 1115

How do I know the large pork sausages are perfectly fried in a fry pan?

Jul 28, 2006 by Jack7 | Posted in Cooking & Recipes

I do not positive for how many minutes should I fry those pork sausages of an inch diameter or larger (esp. those are curve and can't be rolled in a fry pan), how can one tells when they are well cooked.I have tried by judging its colour, e.g. when it was brown, however, the inner pit was still rather raw or not well cooked, if I prolong a frying, then I am afraid the outer part would be over cooked. Any idea? Thanks a lot if you are able to share your knowing.
I truly appreciate those suggestions from all of you, I'll try all of them, thanks for your thoughts again!

It is paramount to cut up the big sausages into slices ranging from small to 4 inches so that you can turn them and they go further because there is more to share that way. Lower your heat to let them cook more slowly with a lid on, and be firm and add a little water to the pan before cooking. They usually swell up some when done and the juices run clear when poked in the middle with a big fork.

happychef | Jul 28, 2006

large frying pan - News


Water diversions threaten economies of mountain towns
Aspen Times - Feb 08, 2012
In the Roaring Fork Valley, the diversions from the Fryingpan River basin are most noticeable and well-known among local residents. The Fryingpan-Arkansas Project taps more than a dozen creeks in the Characters upper class Fryingpan basin and diverts some of the water.

Fast and fabulous weeknight dinners
Adelaide Now - Feb 08, 2012
Spray a large non-punch frying pan with olive oil spray to grease. Divide the rice among serving dishes. Top with the fish and avocado. Provide immediately. Cook pasta in a large saucepan of boiling salted water for 6 minutes, then add peas and cook for

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