We have had a problem with the food tasting bad. Mostly with the pots, not the pans. I have tried everything I can to get the taste out. Any help with the manufacturer would be very helpful. The link I found in other posts does not work. HELP
Linda originated and maintains a very large on-line cooking site since 1997 called What's Cooking America. The site is treasure trove of unique, easy-to-follow recipes from all over America that readily transforms every cook into a chef. Also includes a large culinary dictionary and lots of food history. Be sure and check Linda's web site out!
Hi! I have read your post and it reminds me a place that we have in Paris. A fantastic chocolate bar where it serves chocolate candies and wonderful macaroons I join their website if you want to discover it paris-hotel-cadran.com/english/bar-choko.html A real gourmand place
Hi ! I'm new on the forum too. I come from Paris and I'm really happy to meet other lovers of food. A real good experience I think to discover the dishes from other countries and ideas of restaurants when we travel.
We purchased a set of Ekco Stainless Steel Pots and Pans in 1968 while we where stationed in Alaska. Since then we have lost all of the handles but we are still using them. Is there anyway you can send us the handles. Thanks
So here it is; You will need only one tool besides for the oil and bread pan you already have, and that is quite simply cornmeal (you shouldn't need more than 1/4 to 1/2 cup for two loaves of bread). No, you do not add the cornmeal to the bread ingredients! That is not the bread baking secret.What you do is you oil your pan as usual, and you lightly sprinkle cornmeal on all of the sides and bottom of the bread pan.
Now you can safely place your bread dough into the pans without fear of it sticking to them.While your bread is baking instead of sticking to the pan, your bread will stick to the cornmeal and slide easily out of the pan when done baking. You may need to use a butter knife and slide it in between the panand the bread before turning the pan over and allowing your bread to pop out,You will probably also want to use the butter knife to scrape the excess cornmeal off the bottom and sides of the bread as you may not care for the taste of cornmeal.
This bread baking secret will work whether you're baking a batter bread or a rising bread (also called yeast bread). I personally use it for both.