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.
Gastrolux BIOTAN Cookware is not sold in the United States.
Expensive cookware need not be expensive if you buy direct. Bing.com is a better search engine to find the best price. You cannot search www1.epinions.com/ since there are no results when you type Gastrolux into the “Find reviews on” box, but you can find the reviews through Bing or Google.
I LOVE BELGIQUE. I have the frying pan, and I initially HATED it. I had the same problem as a lot of others... Food seemed to stick like glue! After hearing so many good things about belgique, I knew I had to be doing something wrong. I looked it up, and you MUST USE THE PAN PROPERLY! Now that I know how to use it, I LOVE THIS PAN!!!
The secret is to preheat the pan on a medium low setting for about 10 minutes until the pan is good and hot. To check and see if it's ready, sprinkle a teeny bit of water on the pan. If the water sticks and sizzles, it's not ready. If the water beads up and slides across the surface of the pan in little droplets, then it's hot enough. (When you preheat the pan, the metal expands and closes all the teeny tiny microscopic scratches/cracks in the pan leaving nowhere for the food to stick. ) Once it's hot, put a little oil in followed by your food. Nothing will stick, and I mean nothing. Not even hash browns. Seriously.