Last week representatives from INOS surgical stainless steel cookware visited our office and demonstrated the latest technology in cookwares. There were several pots and pans shown to us, even demonstrating how to cook and use the said pots and pans. Most of us took interest in buying some cookware items. However, the cost was quite expensive so I took just one piece which i thought would serve me well and will be of great use for me. Paellera is a non-stick cooking pan, it is 18" by 10" surgical stainless steel pan for durability, elegance and easy-to-clean surface. Basically as the name suggest it is for cooking paella, but one can cook practically everything in the said pan. So tomorrow I will be cooking meatloaf. I have been asking a friend to teach me how to cook or bake meatloaf, but since she is always busy, we could not find time for the said activity. But with my paellera, there is no need for oven since you can cook and bake with the pan. Today I went and bought all the necessary ingredients for meatloaf. Everything that is required in the recipe, can't wait for the morning to prepare the meatloaf. It has to be special for Sundays are made for family dinner and I would like to surprise everyone with my meatloaf. I am getting excited, what with my new pan and the new recipe i am to cook. Hope that i can do it perfectly and will be deliciously palatable. Wait for my blog tomorrow!!!
Here are some cooking terms that you will find in every cookbook but may not be familiar with. all purpose flour - a blend of high and low protein flours. The manufacturers blend the flour so that there is enough gluten in it to make a reasonable (often excellent) loaf of bread but not so much that you will end up with a chewy birthday cake. This is why they call it "all purpose:" it is good to use in a variety of baked goods. al dente (al-Den-tay) In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center. For a great explanation of how al dente pasta should feel and taste, I direct you to read my friend Lola's explanation. Lola is a wonderful home cook from Italy and knows what she is talking about. Her description of al dente is at the end of my post for ...

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