What to Look for When Buying a Saucepan or Saucier

while a saucepan is standard in any kitchen, sauciers have mainly been the domain of restaurant chefs. We thought it was time this changed. We gathered eight models with capacities ranging from 3 to 3½ quarts—the most common large size—and compared them with our favorite 4-quart saucepan from All-Clad. Six of these pans were fully clad, meaning they were made of alternating layers of steel and aluminum, which takes advantage of the best qualities of each metal. We also tested a “disk bottom” model (only the base is fully clad, and the sides are a single layer of stainless steel) and a hefty model made of enameled cast iron. In them, we prepared risotto, gravy, and pastry cream, noting their cooking performance as well as how comfortable they were to maneuver. We also tested their reduction speed by boiling a measured amount of water in each model for 10 and 20 minutes and weighing the results. Finally, since their curvy sides are known for being easier to clean than the L-shaped sides of saucepans, we washed each model by hand.

Source: Why You Should Buy a Saucier

A saucier is hardly essential equipment for your kitchen, but if you make a lot of sauces, gravy, reductions, or just like to cook creamy dishes like risotto, you could learn a thing or two from how they’re designed. America’s Test Kitchen also put pans to the test, and looked at what makes a good one worth your money:

Make Polenta in About 15 Minutes with This Shortcut

As you’ll know if you’ve ever tipped a bag of coarse-ground cornmeal into simmering water without doing the math, polenta for dinner is a much bigger commitment than standbys like pasta or quinoa or rice. “Ready when you are!” the standbys say, while polenta lights up a cigarette and heads out the door.

Source: A Genius Shortcut for Better, Faster Polenta

It’s similar to the oats overnight recipe

In Brazil, they have two kinds of polenta.  The sweet one that you can find in Northeast Brazil, and the regular one in the rest of the country. Here’s the recipe for the sweet polenta:

  • 1 L/~5 cups of dairy milk
  • 2 cups of sugar
  • 1 cup of butter
  • a little bit of salt
  • Cornmeal (“Brazilian cuscuz” – similar to American cornmeal, but not entirely the same thing)

If you want to add some grated coconut to the mix, go ahead. It is gonna taste delicious. You just need to mix everything when the milk is about to boil.

PS: In Brazil, polenta is a breakfast food.

Who is Healthier: ‘Foodies’ or Picky Eaters?

Food lovers may seem like the type who should watch their weight, but a new study suggests people who enjoy trying new and exciting foods may actually be healthier than those who are more picky.

Source: Who’s Healthier: ‘Foodies’ or Picky Eaters?

I think it really depends on what you eat, and volume of.  Beyond that, if we don’t enjoy it – we won’t do it.  So it makes sense why a foodie might be healthier.

Rapini: Everything You Need to Know

Rapini is a hearty vegetable — its bitter flavour begs to be paired with creamy, salty and slightly fatty ingredients like sausage, polenta, olive oil roasted potatoes and braised beef. Don’t be shy when pairing rapini with other ingredients; its bold colour and flavour will stand up to rich ingredients and help provide balance to hearty meals.

Source: In season: Everything you need to know about rapini

Beware!  1 cup of rapini has 112% of the daily value of vitamin K.