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.
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.
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.
Just like there’s more than one way to play a guitar, you can cook the same food using multiple methods, each yielding a unique texture, aroma, and taste.
The more methods you learn, the more diverse your home-cooked meals will become. Though you and your household will probably favor some more than you do others, it only helps if, with time, you’ve perfected them all.