Not all cooking pans distribute heat the same way. Iron pans are dense, so it takes longer for them to heat up. That density retains heat once the pan gets hot. That allows you to sear up a steak for example more efficiently. I know they are heavy, but they have the advantage of retaining heat for longer periods of time. Eve though, it takes longer for the heat to move throughout the pan especially when cooking on the stove. It’s recommended to heat a iron pan on the oven. When cooking on the stove it’s quite difficult to move the heat from the center to the sides because of its density. A lighter pan as one made of stainless steel will heat up quite faster. Unfortunately, stainless steel it’s not a good conductor of heat. That’s why a good stainless steel pan has layers of aluminum inside because aluminum it’s a better conductor of heat. My favorite pan it’s a tri ply 12 inch sautéed pan. It has one layer of stainless steel on the outside and core made of aluminum. The other pan I love is my wok and is made carbon steel. Distributes heat quickly! They need to be season, but once you get one you’ll see that it’s quite simple.
The food allergy experience
I had the opportunity to worked as a chef for many families with food allergies for many years. The turning point in my culinary career was when I became culinary specialist at a research center in Mount Sinai. I was in charged of a bionutritional kitchen that focus on research on food allergies and testing children with food allergies. I was part of many different studies in which I was able developed recipes, acquired new techniques, and also learned how to avoid the cross contamination process of ingredients made in facilities with other allergens. I was able to expand my knowledge of food allergies and developed recipes for people with food allergies.
It’s not only about avoiding specific ingredients such as dairy, gluten, peanuts, soy and tree nuts and others that might cause an allergic reaction. The focus should be about a variety of healthy and nutritional food. Some of the recipes that you would find here are not all focus on nutrition, but that vast majority has some component that might improve your health. Be aware that I intended to tackle food allergies in each recipe, but I would not be able to satisfied every one, instead I do try to stay way from most the major allergens. However, the essential idea it’s to introduce new ingredients and how to cook simply, but with flavor. Yes, some recipes require more attention than others, but I would do my best to explain the why I have selected a specific method of cooking. The idea of this blog and website is to introduce healthy ingredients that could potentially improve your overall health.
My philosophy of cooking:
The memory of flavor is the result of an empirical and experiential process in which memory captures unaware the totally of the cooking experience.
In essence, it’s what William Faulkner describes so accurately:
“Memory believes before knowing remembers. Believes longer than recollects, longer that knowing wonders”