Quote:
Originally Posted by SeattleNP
You need a really good nonstick pan. If you have a crummy one - you know the cheap thin ones that stick in the middle, or one that's not cheap but has seen better days - do yourself favor and splurge on a GOOD one. You will thank me when you are making your omelettes and pancakes!!! Also a set of dry measuring cups and measuring spoons plus a liquid measure cup. You also NEED a food scale. Weight does not convert to volume, so meats must be WEIGHED BEFORE COOKING and veggies need to be MEASURED in your dry measure cups. A salad spinner will also come in handy!!
As for spices. I use nutmeg on my vanilla pudding and shake. Cinnamon is helpful too. Vanilla extract and rum extract are a must for me but that's a matter of personal taste. Look for spice and dry rub mixtures that have NO added sugar. I have found a Jamaican Curry blend, a Greek grilling blend and a Creole seasoning and they all do amazing thing to a chicken breast. Lots of people will suggest you stock up on WF products, but I think they are awful for the most part - the only ones I keep and use are the barbecue sauce and pancake syrup, though the new caramel syrup has been getting rave reviews. I avoid using them buy using my extracts. Buy a good apple cider vinegar (I use Braggs) and a bottle of EVO. And PAM - I have the olive oil one, the butter flavored AND the one to use on the grill. Lower fat meats have a tendency to STICK!!!
Best of luck - I'm still new here but you will see, you will learn quick!!!
My coach told me not to use extracts? I was assuming maybe because they contain small amounts of alcohol? I'd like to know, because I'd really like to use vanilla!
trueblue101357 , 06-02-2013 04:58 PM
