Tag: kitchen utensils

Rondeau Pan: Uncovering the Historical Roots of This Melodious Poetry

Ricardo Davis

List of pertinent information related to the keyword “rondeau pan”:

1. Differences between a frying pan, saute pan, and rondeau pan.
2. Specifications of each pan: capacity, diameter, depth, side shape, and oven-safe.
3. Rondeau pan is ideal for cooking larger quantities of food.
4. Versatility of the rondeau pan for cooking techniques like braising, paella, stews, curries, and frying.
5. Rondeau pan is lightweight compared to a Dutch oven and has two looped handles for easy lifting.
6. Recommended options: 6-quart option from Made In, All-Clad rondeau.
7. Rondeau is similar to a braiser or Dutch Oven with a large cooking surface, tall and straight walls, and a tight-fitting lid.
8. Usage of a rondeau pan for searing, sautéing, and simmering in sauce.
9. Steps to cook chicken in a rondeau pan: browning, adding liquid, transferring to the oven, checking for doneness, creating a sauce, serving with the sauce or using the liquid for cooking grains.
10. Availability of Stainless Clad Rondeau pan in two sizes: 10 QT and 6 QT, both 5-ply and heat up quickly and evenly.

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Strainer vs Colander: Choosing the Perfect Kitchen Tool

Ricardo Davis

– Colanders and strainers are different tools.
– A colander is made of inflexible metal, plastic, or ceramic and is bowl-shaped with larger holes drilled all around.
– Colanders are best used for washing produce, draining beans, or draining larger pasta shapes.
– There are different types of colanders, including large stainless steel ones for professional kitchens and smaller, decorative ones for occasional use.
– Strainers are made of fine mesh with tiny openings for liquids to pass through.
– Strainers are usually asymmetrical with a lip on one side and a handle on the other.
– Strainers are more flexible and made of thinner material with finer holes than colanders.
– They are better for draining or rinsing things with smaller pieces, such as orzo pasta or small legumes like lentils.
– A strainer is the best tool for sieving the foam of stock.
– The article discusses different types of strainers and their uses.
– Strainers are commonly used for draining pasta or vegetables and for straining sauces.
– The article mentions the availability of a specialized type of strainer called a chinois, which has a conical shape and is particularly suitable for straining thicker mixtures.
– Another type of strainer mentioned is a strainer basket, which is cylindrical in shape and is useful for boiling pasta or blanching vegetables without the need to pour hot water.
– The article suggests that both types of strainers can be easily found in restaurant or kitchen supply stores.

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