Scamorza (pronounced skaˈmɔrtsa) is a South Italian semi-soft, stretched-curd cheese made from pasteurized cow’s milk, though variations with buffalo’s milk or sheep’s milk also exist.
Are all stainless steel pans the same?
If you’re not into stainless steel cookware, you may think that all pans and pots made of this metal are give or take the same. But the reality is a little different than that.
Cast iron skillets make cooking a cinch. Their slick surface keeps foods from sticking to them, allowing you to prepare even the most delicate of items, like eggs or whitefish, without mangling them.
So you bought a non-stick pan and, before you get cooking with it, you want to be sure you know how to use it right?
Since molasses is a sweetener in many of our favorite baked goods, there are plenty of questions about it. We’ve compiled the most commonly asked questions and answered them here.
Two things almost always take first-time induction range owners by surprise. First, they are really, really powerful. I mean burn-your-food-if-you-go-too-high powerful. Second, they make a lot of noise, whether that’s humming, hissing, or buzzing.
Every kitchen should have at least one cast iron skillet. They’re versatile and can be used for everything from browning steak and searing salmon to baking cornbread and making pan pizza.
Many of us think that the vitreous coating on enameled cast iron cookware protects it completely from corrosion and rust. And that’s generally true… with the exception of one small but important detail.
So you bought a stainless steel pan or pot, or maybe a whole set, and, now you want to learn how to use it?
Let’s just say you’re in the right blog. I’ve been cooking with stainless steel for as long as I can remember. And, in this post, I’m about to give you my top tips.