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Claire - Chef's Cookware

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So How Do Induction Hobs Work?

(25th October 2007 00:00)
This always baffled me until I found the following explanation in dear old Wikipedia! An induction cooker uses induction heating. A ferromagnetic or ferromagnetic coated pan is placed on top of an induction coil. The heat is generated from an... (More...)

How a pressure cooker works

(21st February 2007 00:00)
Its coming back into fashion again?
Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the cooker allows the... (More...)


(12th February 2007 16:22)
Cooking at low termperatures
Sous-vide is French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over... (More...)

Sushi at home

(13th November 2006 15:44)
After staking out my local sushi restaurant for the past few weeks, ostensibly to find out more about Japanese kitchen knives, but actually just enjoying some fine food, I began to convince myself that making sushi was easy. I became so convinced, I... (More...)

Smoking Samuri Sushi!

(5th October 2006 11:57)
Last time I blogged about sushi, I mentioned some of the knives a sushi chef has to learn to use during their seven year apprenticeship. It seems like for every ingredient there is a different knife, it would take me seven years to just learn all the... (More...)

Silicone & Chips

(26th September 2006 15:05)
Silicone used to just go with computer chips but now it goes with oven chips too!
Silicone is everywhere in our kitchen right now, we have silicone moulds for ice creams and ice lollys, silicone ice trays, silicone basting brushes and, yes, even a silicone spatula I use to serve up chips. But what happened? All these things used to... (More...)

Pizza - soft or crispy?

(23rd September 2006 12:24)
Do you like your pizza base soft or cirspy? What is more, when you are making pizza at home, how do make sure you get the base you like? Is it temperature? Is it length of cooking? Is it the thickness of the dough? Is it the amount of oil used in the... (More...)

Sushi Knives Explained

(9th September 2006 11:25)
Next time you are out having sushi, don?t just marvel at the prize morsels on the sushi train carousel, if you can check out what the sushi chef is doing. In Japan, a sushi chef (ita-mae-san , meaning 'he who is in front of the board') has to go through... (More...)

Do Non-Stick Coatings Improve your Health?

(5th September 2006 07:43)
No, you're not supposed to eat non-stick pan coatings and if you did I don't know what good it would do you. The fact is, the way you cook your food is as important health-wise as what food you eat. Fats are essential components of our diets. But we... (More...)

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