I have gas and am planning to switch to electric since it's cheaper for me and eventually would like to get rid of gas all together...only thing that use it now is water heater, stove/oven and dryer...don't use the gas heater since it'a pretty useless...
Maybe. My gas stove is an older low end model but the oven is electrically controlled: I can’t use it without electricity. The stovetop is fine, since the electric ignition works on gas flow and the knobs physically turn a valve, but that’s not true of all stoves
I’ve owned electric, gas, and induction. I recently switched from gas to induction because of the health concerns. Like others have said, gas is a pain to clean. I enjoyed gas more for things that you need to toss, but remain on the heat.
As a few have said, induction is the way. I’ve had all three and the ease of cleaning, heating power (boil water in like 2 mins), and level/consistency of control you get with induction make it superior to gas and electric resistive. And, of course, you’re not combusting anything in your house and introducing all the pollutants associated with that.
You are going to love it. Gas is so much nicer to cook on, having flame control and immediate feedback. There’s nothing you really need to know, as such, you’ll figure it out quickly.
If you have a “traditional” electric stove top, you’ll see gas pits out a lot more heat and responds quicker. On the other hand my brother just got an electric resistive glass top with a “boost” mode that claims to boil water almost as fast as gas.
I’m in the process of switching from gas to induction and I’m finding the process unnecessarily difficult. In addition to induction ranges having few models, essentially no display models, and poor availability, I found them significantly more expensive. I had to hire an electrician to add a circuit, but he had to install a sub-panel to make it happen. Now I’m waiting on a plumber: the old gas lines are in the way and need to be removed.
My pots and pans are mostly steel and cast iron, so are fine with induction. I do keep a couple cheap Teflon skillets for anyone else who wants to cook, and did need to replace those. However I’m unhappy to lose my steel griddle top.
I’m doing it for health reasons, although it may be too late. My kids did have asthma when they were little, and gas stoves are associated with increased risk of that. While there is no proven association with adult lung problems, it’s still indoor air pollution and I’ve had a persistent wheezy cough since COViD
Have induction now and used to have gas. It took a while to get used to, and I often miss the what-you-see-is-what-you-get aspect of gas. But induction nowadays is pretty damn sweet. And fast too.
You are probably going to fail some dishes at the beginning, it’s okay. To know how hot it is, look at the flame underneath the pot, not all dials are reliable. It’s my favourite way to cook meat, as it actually turns the heat down when you reduce the flame, unlike resistance electric that takes ages or induction that works as long as you haven’t been cooking too long. Get yourself an electric kettle or you will need ages to get warm water for your pasta.
Get yourself some gas detector and get in the habit of opening the windows to ventilate. Take the normal recomanded precaution around open flames, turn the gas off at the arrival when you leave the house for longer than 36 hours.\
I’ve tried making bean burgers over the years but I’m never satisfied with the texture. Almost feel just grilling some oyster mushrooms is a better option…
I’ve never made a pie with zucchini, but my concern with cooking twice would be the moisture content more than the consistency. Water is going to start coming out and it would be your crust that would be mushy.
You don’t need to pre-cook apples when you make apple pie, and they’re maybe slightly more firm, so I don’t think I’d do that with the zucchini. I’d peel them and then either dice them smallish or cut them into slices maybe a quarter inch thick. Whatever you did with the jam is probably going to work out in a pie shell, except you might consider how sweet it should be.
but my concern with cooking twice would be the moisture content more than the consistency.
Ah! That’s something that escaped me. I’ll need to remember to add a little flour/cornstarch to the filling.
I’d peel them and then either dice them smallish or cut them into slices maybe a quarter inch thick. Whatever you did with the jam is probably going to work out in a pie shell, except you might consider how sweet it should be.
That’s how I sliced them for the jam. As for sweetness, that won’t be a problem. I’m not a heavy sugar eater, so a small amount will go a long ways, and I have a good eye for the amount I like.
Hmm! The part I’m mostly wondering about would be the convection currents (I think convection is the correct term, 🤔 . Currents caused by heat). Would the 45-55 minutes in the oven yield enough currents to mix the flavors so the squash gets infused with the other flavors? (Zucchini can lose almost all its flavor in place of the fruit). I know cooking the fruit within the shell works with rhubarb and apple (A small tart green apple, tree 15 feet in height, that can be found somewhat wild here in Western Kansas) , rhubarb and grape, and rhubarb and blueberries…
I think I’m just going to have to try it. Nothing attempted, nothing tempting.
Huh! I’ve found recipes for both types, but the precooked filling was all the ones using a pre-cooked crust, and all the others would be better described as a crustless quiche. However, the cooking timee for the latter were nermal cooking times for a pie. Still, though, diluting the zucchini with fruit flavor, is going to be the trick. I know it’s possible cooking and manually stirring it on the stove. Constrained within a pie shell?
Again, I think I’m just going to have to try it.
Alsn, I cut the outer skin off when turning zucchini into a fruit. Plus, I think a larger one might yield more flesh (as I cut out the seed and pulp from them). if I can remember it and am able to, I’ll document the process. (chronic pain sufferer, so I don’t exactly put a lot of effort into being presentable. Just existing is exhausting, Hah!).
I built floating shelves in the kitchen where I stock all of my herbs and spices. I also bought like 50+ glass jars with labels so that all of my spices look consistent across the board. I then alphabetized everything, and placed the jars inside of a sideways, upright old wooden coke crate - turns out they are just barely bigger than the spice jars and the entire thing looks sooooo good…you get the rustic antique that’s super functional. Nice thing is you can find like half a dozen of these carts at almost every single antique store you go to.
To organize while I’m cooking I have about a dozen stainless steel bowls and 1/4 pans that I use to prep and store ingredients. I can see everything, and get it prepped before the actual meal so I don’t have to juggle prep and cooking at the same time.
One thing I wish I could improve would be to figure out a way to organize about 15 different sized prices of cookware in my cabinet below. I have to disassemble a damn enameled cookware tower just to get to the frying pan on top, and you can’t stack the pan on top without it becoming a possible danger/hazard if the tower collapses.
A set of 4 medium-ish sized one piece rubber spatulas. Great for stirring, cooking, eating yogurt with, cleaning a bowl, get the last few drops of sauce out of a pan.
Im in the UK. A set of measuring spoons in tsp/tbsp/ml and a set of measuring spoons/vessels in the funny American sizing of cups :)
A good 8” chefs knife, sharpening steel and stone (and learn how to use it. Its not that hard)
I like this method a lot because the beans get flavored at every step. It’s also a nice springboard to discuss canned versus dry beans. I don’t used canned beans because I try to do the same thing as you: flavor the beans at every step. I make chickpea salad quite often and it’s so much better if you start with dry beans because you can boil them in water with flavorings.
You lost me at the lack of added fat, a critical component for refried beans. Yes, there’s a little butter called for with the onion, but not nearly enough fat (ie, none) added to the beans.
Call me a pedantic purist gatekeeper who grew up eating these almost daily, but you posted mashed beans, not refried beans.
The following is not direct criticism, as I have used butter to make refried beans and it is easily available - but, butter should be the low down the fat choice list as it has a strong flavor that competes with the beans. The first and most obvious/traditional fat to use is pig lard, but a neutral oil or shortening works perfectly well, too. My grandmother would use saved, rendered bacon fat from a Folgers coffee can she kept near the stove (because she always had bacon fat, grandaddy had to have bacon for every breakfast). I have also used olive oil, but only if making black beans (which can stand up to the flavor). Avocado oil works well, too.
Nope no other suggestions. Lard and bacon fat are the most common around here (Texas). Olive oil will often appear on menus ostensibly for health reasons. Avocado oil use is growing. I, too, have used ghee but I found the flavor off-putting.
Really, what’s most important is getting the generous-but-right amount of fat into the beans to emulsify them. Too little and they’re chalky and paste-like. Too much and they’re overbearingly rich and greasy. Just right and the beans are silky and soft. That is where I come down strongly and die on that hill. But the particular fat used to achieve this? I have my preferences which I think I can defend, but I am not religious about it.
(This makes me think of a complete side note, Hummus-bit-Tahini needs the same attention to emulsifying the bean with a proper amount of fat. Too many hummus recipes on the internet have far too little oil in them…)
cooking
Oldest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.