Hey guys! I think it is important to point out a few mishaps the culinary world, since foodies & home cooks alike love exciting recipes & equipment. So this post may break a few hearts, but I feel it to be important if not somehow a responsibility to share this stuff with you guys. My intention is to educate, not persuade.
Truffle Oil
I hear people rave about this stuff.Before spending your cash on this stuff (it is expensive) keep in mind a few things: Does not contain truffles. Never touched a truffle. It's actually a bound grapeseed or olive oil & synthetic compound to mimic some what a truffle's taste. Made by perfumists. Tastes nothing like a real truffle.If you like the stuff, by all means, go for it. Read your labels. The shit at the grocery store is NOT the real stuff. It's synthetic, and irresponsibly over priced. There are SOME oils with bits of truffle in them. Still unfairly expensive. Truffle salt is MUCH better. It contains truffles, and gives you a truffle experience.
Crock Pot
(It had to be Hello Kitty DUH I love HK) Crock pots are a good idea, but keep in mind, they are a breeding ground for bacteria. Anything between the temperatures of 41-135F (5-57 C) is known as the temperature danger zone. The regulations regarding temperature fluctuate every other year for I suppose extra safety. At this zone, bacteria is growing like a wildfire. After 4 hours, you are at a high risk of food borne illness. So be careful. If you're home, cook that roast in the oven at 250F ( 93C). Much safer and honestly more effective (you want that caramelized crust to lock in moisture & flavor) So be careful when crock potting... LOL?
Copper Cookware
Don't get me wrong, copper is fabulous and a regulates temperature amazingly. However, it isn't a "normal" pot/pan. I don't expect everyone to know the Ph scale in each acidic item they eat, but acidity not only tarnishes your gorgeous, expensive cookware, it can leech heavy metals into your food, causing a chemical food borne illness. So before you get ambitious with your gorgeous investment, remember to avoid acidic food!
If you're impressed with how efficient copper is, look into copper core cookware. Amazing heat conduction, less expensive (still expensive), & safe!
Well, those are my main concerns at this point. Aside from the bullshit gadgets that clutter up your kitchen space, those aren't harmful, or misleading. They aren't necessary, but at least the 1 million garlic peelers out there do the job, right? So, that stuff is okay with me. Sort of.
Amber~
I hear people rave about this stuff.Before spending your cash on this stuff (it is expensive) keep in mind a few things: Does not contain truffles. Never touched a truffle. It's actually a bound grapeseed or olive oil & synthetic compound to mimic some what a truffle's taste. Made by perfumists. Tastes nothing like a real truffle.If you like the stuff, by all means, go for it. Read your labels. The shit at the grocery store is NOT the real stuff. It's synthetic, and irresponsibly over priced. There are SOME oils with bits of truffle in them. Still unfairly expensive. Truffle salt is MUCH better. It contains truffles, and gives you a truffle experience.
(It had to be Hello Kitty DUH I love HK) Crock pots are a good idea, but keep in mind, they are a breeding ground for bacteria. Anything between the temperatures of 41-135F (5-57 C) is known as the temperature danger zone. The regulations regarding temperature fluctuate every other year for I suppose extra safety. At this zone, bacteria is growing like a wildfire. After 4 hours, you are at a high risk of food borne illness. So be careful. If you're home, cook that roast in the oven at 250F ( 93C). Much safer and honestly more effective (you want that caramelized crust to lock in moisture & flavor) So be careful when crock potting... LOL?
Don't get me wrong, copper is fabulous and a regulates temperature amazingly. However, it isn't a "normal" pot/pan. I don't expect everyone to know the Ph scale in each acidic item they eat, but acidity not only tarnishes your gorgeous, expensive cookware, it can leech heavy metals into your food, causing a chemical food borne illness. So before you get ambitious with your gorgeous investment, remember to avoid acidic food!
If you're impressed with how efficient copper is, look into copper core cookware. Amazing heat conduction, less expensive (still expensive), & safe!
Well, those are my main concerns at this point. Aside from the bullshit gadgets that clutter up your kitchen space, those aren't harmful, or misleading. They aren't necessary, but at least the 1 million garlic peelers out there do the job, right? So, that stuff is okay with me. Sort of.
Amber~
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