Catering Melbourne Blog

usually being combined with stainless steel. It has the best conductivity which most professional cooks are really impressed about. Having copper cookware entails some pros and cons due to its structure and functionality.

Copper cookware is widely used by most professional cooks, especially with regards to heat conductivity. It is usually in line with nickel, tin, stainless steel or a combination of these three metals.

Copper is used on the outside and stainless steel is on the cooking surface. To distinguish its effectiveness in kitchen cooking, below are some pros and cons of having copper cookware:
Pros
It is widely used by certain industries. Copper is malleable and ductile. This is the reason why many companies chose copper to be used in kitchen wares.

It is popular among chefs and culinary experts. Copper cookware has gained popularity amongst professionals because of its stylish look. Pots and pans have a distinct appeal of elegance.

Its silvery white and pinkish luster enhances the cooking experience of most cooks in various parts of the world. Most French use copper cookware in their traditional French cuisine.

Excellent heat conductivity. Copper distributes heat better than aluminum. Its conductivity is ten times higher than glass or stainless steel. It quickly responds to temperature changes as compared to other metals.

The heat and cooking time is being reduced when using copper cookware. From this, copper cookware prevents burnt spots which show that the cooking equipments are sub standardized.

Saves on polishing. There are models that come up with a brushed texture. Cooper cookware does not need to be shiny. Some prefer their cookware to be bruised or scratched. It gives an antique and classy look. However, shining may prevent a copper cookware from developing a patina or green look.

Easy to clean and maintain. The smooth structure of a copper cookware helps easily remove small pieces of food from the pan’s surface.

It is in lined with other metals for protection. High quality copper cookware is usually in line with other metals like stainless steel. The lining protects the food, avoiding copper to react with it. The combination also allows precise cooking time for food to become cooked evenly.

Thus, copper cookware also has its downside. Some features may not be adequate enough for most cooks, in which, manufacturers tend to get up with a solution for these shortcomings. Here are some of the cons of copper cookware:

Cons
Easily scratched and is naturally soft. Copper, when combined with other metals, make it more durable. Its sandwich layers of metals such as tin and nickel are not as strong as stainless steel. Nickel may be reactive because it is hard and ductile, while Tin may become unstable at 45 degrees Fahrenheit or more.

Heavy. Copper cookware possesses the heaviest metal among all cook wares. It is more prone to dents.

Changes in color and appearance. A copper cookware may change its color, especially when cooking in deep pink, orange or purple colors. Hence, heat and humidity can alter the appearance of copper cookware, especially when it is not cleaned properly.

Prone to tarnishing. Acidic foods may lead to the tarnishing of copper. The metal may leach into foods and can cause illnesses.

More cost. Copper is much more expensive as compared to other metals. Copper cookware collections cost several hundreds of dollars per piece.

Used with thorough care. Copper is sensitive to acidic foods. The pan cannot be used again when foods are cooked on the surface or the tin on the top has worn-out through the mentioned copper base. It can lead to toxicities.

There are people who can fix the polishing and even repair worn out copper cookware. A copper cookware requires proper maintenance in order to keep it looking like brand new.

Despite a copper cooker’s downsides, most gourmet chefs still prefer this kind of cookware. This is due to their great features such as its heat distribution system that are unmatched. Aside from this, copper cookware is an investment, offering very effective functionality for kitchen owners.

Diabetes is something that is becoming more common. When you are first diagnosed with Diabetes you may be confused by all the strict rules and guidelines that you must follow. Here are some ways to make cooking for Diabetics easier.

Cooking for diabetics can be easier if you understand this disease. Diabetes is having an imbalance of sugar in the blood also known as high blood sugar and the body’s inability to use sugar, glucose normally. When your body is unable to balance the levels of glucose in the blood, you become diabetic. Glucose builds up in the blood because the body is slow in breaking down or using glucose and some of this build up of glucose is discharged through the kidneys. Fats and proteins cannot be used by the body in a normal manner when the diabetes becomes severe. Diabetes can have a harmful affect on the heart, kidneys, eye sight, and nerves. Diabetes is an incurable disease but can be controlled with medication, diet, exercise, lifestyle and daily monitoring. It is manageable if you follow the advice of your physician and have regular checkups to stay in control of Diabetes.

Food Exchange System

The best way to cook for the diabetic is to follow the food exchange system which was developed in 1950 to help those suffering from diabetes to control their sugar intake and lower the amount of glucose in the blood.

The food exchange system has 3 main groups or categories of food and simply by exchanging one food for another, you will be able to eat the nutrients your body needs while balancing the glucose in your blood. These 3 groups are: fats, carbohydrates and protein like meat or protein substitutes like cheese and eggs. When you first begin using this food exchange system, it can be confusing but as you use it to maintain balanced blood sugar levels you will be more familiar of how it works and you shouldn’t be hungry.

The carbohydrates are broken down into starches, breads, fruits, vegetables, milk and sweets. A meal plan may say you can have 2 1/2 servings of carbohydrates to eat at your meal, you choose 2 full servings of 2 different foods and 1/2 of another. These are measured proportions of a serving or grams. For example: 1 bread or 1 starch food, 1 small fruit, and 1/2 cup of milk or you may choose 1 cup of milk, 1/2 slice bread or 1/2 serving of potatoes and 1 small fruit. The thing to remember is to exchange one for the other. Total grams you should consume at a meal is 12 to 15 grams of carbohydrates, 7 grams of protein and 5 grams of fat.

After using and becoming familiar with the grams or servings of the food exchange system, you will be able to choose foods that you enjoy eating, balance your sugar intake, maintain your weight and receive the proper nutrients to maintain a healthy body and lifestyle. If you have any questions about diet or your diabetes, your family care physician is the best one to give you the advice needed to stay healthy and in control of diabetes.

Chicken and gravy
4 Chicken Breast
2 cans of Cream of Chicken Soup
1 c Rice uncooked (again white, brown, instant, or whatever)
2 c water for regular rice (1 ¼ c for instant)

You pour the rice into the crock-pot and then add the water. You will then gently put the chicken on top of the rice, the chicken will move the rice a bit and it is no big deal. Then you pour the soup in cover it up and cook. Cook for 8-9 hours on Low and 5 on High. Serve with your choice of veggie.
Serves 4.

Chicken Rice
3 c cooked rice (you can use white, brown, instant, or even Rice-a-Roni)
2 Chicken breast cooked and cubed (I will cook 5-6 breast for my family of 4 and then freeze the other rest)
1-2 c of your choice of frozen veggies (I personally like something green, like broccoli, peas, or green beans with mine)

You add all of this together on Medium heat adding a little water if necessary for 10-15 minutes. Then season with pepper a little salt and if you choose, garlic powder.
Serves 4.

Rice is a very versatile food which can be a meal in itself, can be eaten cold as a salad, hot as a pudding or it can be served as a meal accompaniment. Use online recipes to get the most out of your packet of rice and experiment with different rices – long grain, short grain, arborio or risotto rice, pudding rice, brown rice, wild rice and basmati rice.

Here are 4 ways to use rice:-

1. Boiling rice – Rice is a great accompaniment to curry, chilli, casseroles, meat in sauces etc. and can also be used to make rice salads. You can purchase rice cookers or microwave rice steamers which are worth buying if you make a lot of rice.

To boil rice in a pan, first measure out rice and water. A mugful of rice will easily feed two people as a main course accompaniment and you will need twice as much water as rice, two mugfuls of boiling water. Either boil the water in a pan or use a kettle and then pour the water into a medium sized pan. Once the water is boiling, add the rice and a little salt. For more details go to www.cheese-cake-recipes.com Bring back to the boil and then turn down to a simmer, place a lid on and leave to cook for about 15 minutes. Different types of rice will take different amounts of time so check the packet. If there is still liquid left after cooking, simmer for a bit longer, until it has been absorbed and serve. Some people like to place their cooked rice into a sieve and pour boiling water over it to rinse it, but this is not necessary.

2. Fried rice – Fried rice can be eaten by itself or as an accompaniment to Chinese dishes. It is a great way of using up leftover rice.

Boil the rice in the usual way and then let it cool. Beat 2 eggs together in a bowl and season. Heat some oil in a large frying pan or wok over a high heat and add the eggs when the oil is hot. For more details go to www.chef-123-com Stir constantly until the eggs are softly scrambled. Add rice and some soy sauce or oyster sauce. Cook until the rice is hot and everything is combined.
For variety, you can fry chopped onion in the pan before adding the eggs and you can also add cooked chicken or cooked, peeled prawns when you add the rice.

3. Risotto – Making a risotto is easy but it does need your constant attention. Look for risotto rice or arborio rice in your supermarket.

Sauté chopped onion in a large, deep frying pan and then add uncooked rice with some mushrooms. Coat the rice in the hot oil and then start adding liquid such as stock or white wine or a mixture of both. Add the liquid a little (a ladle full) at a time and add more when the liquid has been absorbed by the rice. Stir regularly to stop the rice sticking. Once the rice is cooked and creamy (to your taste) add a knob of butter, some grated parmesan cheese and serve.
For variety, you could also add cooked chicken, sausage or prawns, frozen peas or sweetcorn – experiment.

4. Rice Salad – Making a rice salad is a good way of using left over boiled rice and is a great dish to serve at BBQs or to take on a picnic.

You need to either boil some rice and then let it cool, or use leftover rice. Make it the night before you need to serve it so that the rice takes on the flavours of the other ingredients.

Mix the cold, cooked rice with sweetcorn, chopped peppers, chopped chillies, olives, olive oil, crushed garlic, lime or lemon juice and then, just before serving, stir in some grated cheese. You can also do rice salads with chopped pineapple, tuna, beans and pulses, and cashew nuts. Look for rice salad recipes or make your own up.

Rice Salad – Making a rice salad is a good way of using left over boiled rice and is a great dish to serve at BBQs or to take on a picnic.

You need to either boil some rice and then let it cool, or use leftover rice. Make it the night before you need to serve it so that the rice takes on the flavours of the other ingredients.

Mix the cold, cooked rice with sweetcorn, chopped peppers, chopped chillies, olives, olive oil, crushed garlic, lime or lemon juice and then, just before serving, stir in some grated cheese. You can also do rice salads with chopped pineapple, tuna, beans and pulses, and cashew nuts. Look for rice salad recipes or make your own up.

Risotto – Making a risotto is easy but it does need your constant attention. Look for risotto rice or arborio rice in your supermarket.

Sauté chopped onion in a large, deep frying pan and then add uncooked rice with some mushrooms. Coat the rice in the hot oil and then start adding liquid such as stock or white wine or a mixture of both. Add the liquid a little (a ladle full) at a time and add more when the liquid has been absorbed by the rice. Stir regularly to stop the rice sticking. Once the rice is cooked and creamy (to your taste) add a knob of butter, some grated parmesan cheese and serve.
For variety, you could also add cooked chicken, sausage or prawns, frozen peas or sweetcorn – experiment.

Fried rice – Fried rice can be eaten by itself or as an accompaniment to Chinese dishes. It is a great way of using up leftover rice.

Boil the rice in the usual way and then let it cool. Beat 2 eggs together in a bowl and season. Heat some oil in a large frying pan or wok over a high heat and add the eggs when the oil is hot. For more details go to www.chef-123-com Stir constantly until the eggs are softly scrambled. Add rice and some soy sauce or oyster sauce. Cook until the rice is hot and everything is combined.
For variety, you can fry chopped onion in the pan before adding the eggs and you can also add cooked chicken or cooked, peeled prawns when you add the rice.

Boiling rice – Rice is a great accompaniment to curry, chilli, casseroles, meat in sauces etc. and can also be used to make rice salads. You can purchase rice cookers or microwave rice steamers which are worth buying if you make a lot of rice.

To boil rice in a pan, first measure out rice and water. A mugful of rice will easily feed two people as a main course accompaniment and you will need twice as much water as rice, two mugfuls of boiling water. Either boil the water in a pan or use a kettle and then pour the water into a medium sized pan. Once the water is boiling, add the rice and a little salt. For more details go to www.cheese-cake-recipes.com Bring back to the boil and then turn down to a simmer, place a lid on and leave to cook for about 15 minutes. Different types of rice will take different amounts of time so check the packet. If there is still liquid left after cooking, simmer for a bit longer, until it has been absorbed and serve. Some people like to place their cooked rice into a sieve and pour boiling water over it to rinse it, but this is not necessary.

Hearty Hamburger Casserole

1 pound ground beef
1 19-ounce can chunky vegetable soup
1 6-ounce package instant stuffing mix
1/2 cup shredded Cheddar cheese

Brown beef in a large skillet until no longer pink. Drain any fat and stir in soup. Set aside.

Prepare stuffing mix according to package directions while beef is cooking.

Spray a 2 qt baking dish with cooking spray. Spoon half of the stuffing into baking dish. Layer with beef mixture, cheese and remaining stuffing.

Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

This is pretty close to a one-dish meal, but to make it complete, serve with fresh, warmed rolls and a side salad.