Thanks a lot RedPepper!
I will try Hemantji's method the next time I cook dhal
Printable View
Thanks a lot RedPepper!
I will try Hemantji's method the next time I cook dhal
Thanks Dev and Redpepper for suggesting food processor.
Kz
Some info on cookwares etc...
http://whfoods.org/genpage.php?tname=george&dbid=40
On my recent trip to Chennai I acquired a clay pot for making fish curry in. Can somebody give me some advice about how to season the claypot before use.
Kamini
hi everyone,
i am a new hubber & fine all the posts very int. i would also contribute my views.
i have a stainless steel cuisenart set which i have used 4 a while & now they have a yellowish tint on the outside, does any know how to remove those tints & on removing the marks of overheated oil on the inside.
Kamini, I have no clue. I've heard that the taste of dishes made in manchatti is very good. Maybe somebody pops in and posts you a response. I do know that Keralite people too, use claypot for fish curries.. You might want to ask some Keralites you know. Maybe they can help.Quote:
Originally Posted by kkalidas
grapes, This can be removed, yes! Sprinkle baking soda on the dry uensil and then drizzle white vinegar on this.... Do so for all 4 utensils and any other stainless steel pot that you have. Remember not to use any other cleaning agents this time [Mixing household cleaners like chlorox, 409, dishwashing liquid and similar stuff with baking soda and vinegar is not very good. This is DANGEROUS! AND MAY RELEASE HARMFUL GASES]. Use a new scrub if you can (to prevent already existing cleaning agents in the brush)... Scrub these without water and let the baking soda+vinegar combo be smeared on all sides of the utensils. Leave it on for 30-60 mins... Then use the scrub and water to scrub and rinse it off.Quote:
Originally Posted by grapes
This will remove all the sediments and colors etc from stainless stell pots and make them look like new. You can also use this on stainless steel cookers too.
Baking soda and vinegar are natural cleaning agents so they are not bad for health, if you clean and rinse the utensils well.
thanks kavikuil,
i will try this out thanks 4 the instant reply can i do this on the inside also coz ive got stains on the inside too & i do not use a metal scrub on these utensils.
Thanks for your response kavikuil
Kamini
Sure, you can use it on the insides too. I do it all the time. It's even better than the dishwashing liquid.Quote:
Originally Posted by grapes
This thread is such an eye opener for me. I have wasted money on T-fal non stick cookware.
Guys can we use cast iron pans as chapathi kal also? I am planning on refurbishing my entire cooking vessels now.
Thanks.
Yes I use cast iron griddle for chapathi. Better than anything else.Quote:
Originally Posted by ShivShanth
Edited to add link: https://secure.lodgemfg.com/storefro...idProduct=3941
Hey,
If anyone in US is looking for a cast iron 'paniyaaram kal' , you can find it in Target... Herez the link... I saw this in some blog y'day...
http://www.target.com/gp/detail.html...sin=B000810A3S
Thank you Dev.Quote:
Originally Posted by dev
OMG thats what you call it in English??? :lol:
I have to go look for the history behind that name. Sounds like people from other parts of the world(Scandinavian/Norwegian?) are also using it.
Thank you so much for the suggestion. Thank you guys for taking time out to help others like me. Greatly appreciate it.Quote:
Originally Posted by RedPepper
I also wanted to know. Here goes. This is what I found in wikilpedia...Quote:
Originally Posted by RedPepper
Ębleskiver (Danish) or Poffertjes (Dutch) are traditional cakes, somewhat similar in texture to American pancakes. Ębleskiver are cooked in an Ębleskiver pan, a cast-iron pan with several semi-spherical indentations in the bottom of the pan, giving the cakes their round shape. They are often cooked with bits of apple (Ęble) or applesauce inside. Poffertjes are flatter, are not filled, and the pans they are made in have shallow, non-hemispherical depressions. ...
Thank you so much for letting us know about this paniyaram kal available in target. I'll be getting that one too...
Shanthi.
Ofcourse, you can. That's what North Indians use to make rotis. I think, some use wrought iron too.Quote:
Originally Posted by ShivShanth
Remember to always use a separate griddle for dosa and roti!
Ok, Thanks for the input. Did you mean one griddle for just dosa and roti or one for each. If I sound stupid please forgive me. I was wondering because with chapthi we will need more heat than dosa.Quote:
Originally Posted by kavikuil
thanks for the info dev ! someone i know was looking for this and the local indian stores had run out stock.she can try this nowQuote:
Originally Posted by dev
rain
hi kavikuil,
i have a cast iron griddle(for dosas).but with long use it has caked oil all over it's surface.u can't use detergents, right? and it's not giving way easily to the scrubber.wondering how u maintain these surfaces... u know to clean and prevent from cakingQuote:
Originally Posted by kavikuil
regards,
rain
No ShivShanth, not a stupid question at all. We need to use one griddle just for dosa and one just for rotis/chapathis.Quote:
Originally Posted by ShivShanth
Because of the different heat requirements, the griddles will season differently. If you use a dosa tava for rotis, the rotis wont come well. similarly, if you use the roti tava for dosas, the dosas will stick to the bottom.
Good question! (I've heard that when a person says 'Good question', it only means she/he doesn't have an answer :wink: )Quote:
Originally Posted by rain
I've heard time and again, not to use detergents and soaps on cast iron dosa pans because the seasoning will go away.
Check out this amazing blog in which the blogger says how to clean the dosa tava. Just use a wet paper towel to wipe the surface clean and store it away. No soap!
http://www.nandyala.org/mahanandi/ar...dosa-ponganalu
You say that your tava is caking.. which I assume the seasoning is coming off in layers. This happened once, to my mom's dosa tava, which now has about 30 yrs of usage. I remember her scraping away all the layers using the dosa turner (She had a cast/wrought iron dosa turner too and that helped!). After which, I scrubbed and scrubbed and removed all the layers. Then cleaned it using dish soap and let it dry. She applied a very thin layer of oil after it was dried and left it in the sun for sometime. After that, she put it on stove-top at low heat and put more oil and allowed the oil to smoke. After smoking point, she switched the stove of and let it cool down, right there. Then wiped the oil with a cloth. And, It was seasoned all over again.
This caking off is usually when we use dish washing stuff on the cast iron dosa tava. That's what happened to my mom's tava because the maid cleaned it!!!
Cleaning cast ion griddle- what I do is, after preparing the dosas, I dip a paper towel in a bit of oil & apply it on to the tawa when it is still hot(imme after making the dosas) & just rub off any dosa pieces sticking to the tawa.... The next time I use the tawa, I just hold the tawa under running water for a few secs so that the excess oil applied & any dust that has accumulates goes off...No scrubbing or soap used...
Also, I have used the same tawa for making chapathis a few times... what I did was I applied little oil whenever the tawa became too dry & once I finished making all chapathis, I applied a good coating of oil when the tawa was still hot... The next time I made dosas, I didn't have any problem of dosa sticking to the tawa... But I am not sure if it can be used safely on a regular basis...
[quote="kavikuil"]No ShivShanth, not a stupid question at all. We need to use one griddle just for dosa and one just for rotis/chapathis.Quote:
Originally Posted by ShivShanth
Because of the different heat requirements, the griddles will season differently. If you use a dosa tava for rotis, the rotis wont come well. similarly, if you use the roti tava for dosas, the dosas will stick to the bottom.
Hi,
Thank you so much for clarifying my queries. This forum is just great. Even though there is no one nearby to help me, this forum gives me a feeling like I am living in flat in chennai with helpful neighbours nearby.
I have a suggestion. Can we create a list of essential utensils required in a kitchen? You know, the size and type of the utensils. I am sure it will be very useful for everyone especially me. You guys seem to have a ton load of very useful information gained by your experience.
Thanks,
ShivShanth :D
thanks a lot kavikuil applying bk soba & vinigar to the stainless steel vessels is a great tip i tried it out bt only thing i did not have baking soda so i used bk pdw instead but it did a great job too thanks a lot.
i was wondering if i could use cast iron skillets to make potato masalas i did it a stainless steel vessel & it turneded out bad will cast iron utensils use little oil?
Baking powder would be perfectly fine! :D That's what I use after coming to US. I'm glad it worked for you!Quote:
Originally Posted by grapes
Sure, if you are making dry potato masalas, it turns great when you use cast iron skillet. This is what I do, I chop the potatoes and put them in mcirowave safe container, put 2 tbsp water, cover the potatoes tight with a paper towel and microwave for 4 mins. Then I heat about 1 tbsp oil in the cast iron pan and toss the cooked potatoes in that and stir for 2 mins, till the potatoes are slightly coated with oil. Add the masala powders and salt now and cook in low heat - The potatoes will brown very beautifully and taste good.Quote:
i was wondering if i could use cast iron skillets to make potato masalas i did it a stainless steel vessel & it turneded out bad will cast iron utensils use little oil?
Remember to remove them from the cast iron pan as soon as you are done with cooking. Leaving the cooked dish in cast iron pan will change the taste of the dish and it's not good for the cast iron pan either.
thanks dev and kavikul for ur inputs.
i remember making omelettes only once or twice on them and had to scrub them.but it seems now i shud have anyways reseasoned it immediately before using it again.
no soap here,kavikuil.normally i just leave the tava intact after use.Quote:
Originally Posted by kavikuil
hmm,guess there's some hard work ahead.
rain
Why can't you guys find baking soda here in the US? Its right there in the baking aisle, I buy a big pack of arm & hammers brand since I mainly use it for cleaning purpose. Thats a good stuff.Quote:
Originally Posted by kavikuil
Now that I went and checked mine, it says 'Arm and Hammer Baking Soda'! :lol: I just assumed mine was baking powder after having, used baking powder for a while - both works just fine.Quote:
Originally Posted by RedPepper
I too, buy it in a huge pack, from sams club and use it for cleaning and also for deodorising the carpet.
i didnt have bk soda with me so i used bk pdw it worked good. since i do not use bk soda 4 anything i was wondering if urll could tell me 4 what all cleaning purpose i could use bk soda.
thanks kavikuil 4 the info on cast oron i am planning on getting a set 4 myself.
I use baking soda and vinegar for most household cleaning. Since I have a one year old baby, I do not want to use those sprays and powerful cleaners at my home on a daily basis.Quote:
Originally Posted by grapes
Here's some info.
http://housekeeping.about.com/cs/env...rnateclean.htm
http://doityourself.com/clean/vinegar-bakingsoda.htm
http://frugalliving.about.com/cs/tips/a/blbsodavin.htm
& you will find more if you google.
Since we've talked a lot about cast iron here, anyone wanna see my cast iron pans???
Here they are: http://myworksh0p.blogspot.com/2006/...cast-iron.html
Showing off...showing off.... :oops:
If you got it, flaunt it, buddy!Quote:
Originally Posted by RedPepper
Those pans and skillets look super cooooooool! :D
thanks 4 those links kavikuil they were very useful.
Is Corning Cookware oven safe? I have two beautiful sets of these...and now that I'm discovering the joys of baking, I was wondering whether I can use them in the oven.
Anyone...?
Shoba
Shoba,
Yes, corning cookware are oven safe. I always use them in the oven.
Sujatha,Quote:
Originally Posted by sujathakannan
Mine is the type with pretty floral designs with glass lids. They look too pretty to withstand oven temperatures!
So you're saying I can go ahead, huh?
Shoba
Shobha, I have a french white corningware set that I use in the oven. (http://slimages.macys.com/is/image/M...t=jpeg&qlt=100) The box that my set came in said it can go in oven, microwave, freezer, dishwasher etc. If you have the box, please check it.
I have another french white corningware set (tableware) that includes plates, bowls, cups etc. these are not oven safe.
I am afraid if you can use the one you describe in the oven. Maybe check their website for your product & look for the details?
http://corningware.com/products/default.asp
hi redpepper,
these sets look so nice.r these corningware safe for stovetop use too?i feel bad when small amounts of leftover dal etc have to be heated in the oven.
rain
No. The set I have is not safe on stovetops. But I do use them on the broiler just a couple of minutes to brown something. Corningware had stovetop safe dishes once upon a time. I think they have stopped making these because it cannot be seen anywhere in the shops(You can find it in Ebay). Most models that are available at the shops nowadays are not good on stovetops.Quote:
Originally Posted by rain
that's a pity.still i'll take a peek on ebay.thanks redpepper!
rain