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10 Benefits of Using a Cast Iron Skillet

Posted by in Cooking Tips

Pots, pans, skillets of all kinds, we buy a lot. Finally, we buy them all because we do not know which are the best and the most “durable”.

But, in order to help you make the right choice, we decided to show you 10 benefits to know about cast iron skillets. I’m sure you it will be a favorite after you read this.

Iron Intake

The simple and unique skillet material brings a nutritional advantage, it gives you iron. Yes, every time you cook, it brings you an increase in your iron levels, especially if you are cooking acidic foods like tomatoes, for example.

No toxic products

Unlike other types of pans, cast-iron skillets are guaranteed without toxic compounds. Cast iron is safe, even when it begins to wear and scratch. Unlike non-stick pans, which release toxins at the first scratch.

Tasty foods

Test and you will see: the foods are immediately tastier. They keep their mellow or crunchy nature. And as more fat is needed in these magic skillets, the taste of the food is preserved.

More sturdy pans

If it falls, if you heat up hard, if you scratch in it, do not be afraid! Your skillet is not at risk. It may be a bit heavier, but it’s far more sturdy than any other coating. Do you want proof ? I still use the one I got from my grandmother, which my father used before me.

Great resistance to heat

Use it on your gas cooker, but also in your oven, on your barbecue, in wood fire … whatever you want. Don’t be afraid to give it warm. Your cast iron skillet is used to heat, even at high heat and does not affect it at all. Of course, do not try a temperature of 500 ° …

Value for centuries

You still have an example of the heritage of history in your hands! Cast iron skillets already existed in the 4th century in China, then in England and France and finally in the United States in the 18th century.

A natural non-stick coating

I told you it was less toxic than the non-stick pans in supermarkets. But that does not mean it must stick. On the contrary: if you use the right oil in small quantities, it will remain non-stick for a very long time. The ideal? Coconut oil applied with a paper towel or a clean cloth. And an oven at 250 ° for 1h30. Let it cool naturally and simply wipe it off.

Real savings

Cast iron is not expensive to manufacture. It is therefore economical while being of very good quality. 30-50 bucks for a cast iron skillet which will last at least 3 generations? I do not know what you think, but I say “yes”.

Real heat distribution

The heat in the pan is squarely “distributed” by the stove. Understand that it gives the heat evenly everywhere, and therefore cooks the food optimally. There will not be “overcooked” outside while the middle will still be raw.

Effective with all modes of cooking

I have hinted a little higher up, you may think I was exaggerating to convince you of its resistance to heat. But not at all ! The skilletcan cook on the stove, on the barbecue, in the oven, on charcoal, in the fireplace … wherever you feel like cooking! There you go. You know the 10 advantages of using a cast iron skillet!

How to Cook Asparagus?

Posted by in Cooking Tips

Asparagus cooking: All information about the vegetable

Asparagus is simply delicious and still very healthy – even though it consists mainly of water. I explain what you need to know about the ‘royal vegetables’, examine myths and show of course how to prepare asparagus properly.

Why cook asparagus?

Asparagus is a vitamin bomb. No wonder so many people cook asparagus. The vegetable is full of vitamin C, B, E, potassium that strengthens our heart, and fiber. But what kind of asparagus should you cook? There are three varieties: green asparagus, which grows above the earth, the spicy violet asparagus, whose top looks out of the earth, and white asparagus growing under the ground. Although all varieties are very healthy, the green asparagus still has its nose a little ahead: As it grows over the earth, it gets more sunlight and produces more secondary crops.

Buying and storing Asparagus

Before we go to cooking, you have to buy the asparagus. Whether the asparagus is fresh can be easily checked in the supermarket: the ends must not be brown and hollow, when squeezing juice must leak out. If the asparagus sticks rub against each other, they must squeal. In addition, the rods must not be bend. If you do not want to cook the asparagus immediately, you can also store it. For up to three days it stays fresh wrapped in a damp cloth. It can be stored for up to eight months when frozen at minus 18 degrees Celsius. However, the vegetables should be peeled beforehand.

Let’s start cooking asparagus

If you want to cook asparagus, you must peel it before. It is best to do it yourself, because then you can make a sud, in which you can cook the asparagus and from which you can afterwards prepare a delicious asparagus soup. After peeling, you can use a trick to check whether the asparagus is completely peeled. The ends are not cut off but broken off. If threads are still visible after breaking, they must be peeled again. If you want to cook green asparagus by the way, only peel the ends. Now go to the stove. But how to cook asparagus? Standing or lying? Both are possible, but the heads remain a little tighter when they protrude from the water. Add salt in the water and – against the slightly bitter taste of the asparagus – some sugar and lemon. A delicious and very fast asparagus recipe can be cooked with white and green asparagus. Simply add some cashews, mushrooms, onions and chili to the asparagus in a pan. Fry everything with a little sesame oil and fresh cress. This recipe is delicious and also has only 285 calories.

How often can you cook asparagus?

Since the vegetables are very healthy, you can cook as many times as you want. However, people who have problems with the uric acid level should rarely use asparagus: the vegetables contain purines and they can increase the uric acid values ​​long term, which can lead to gout.