Paula Deen Knives Collection
April 1, 2009 by admin
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The Secret to Preparing the Perfect Paella
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According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.
In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.
This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.
First the rice.
Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.
Second the meat.
In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.
Third combining it all.
Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.
In short, the secret to preparing the perfect paella is to make it your own!
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Paula Deen Signature 4-qt. Deep Fryer with Basket and Lid
February 11, 2009 by admin
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Rachael Ray Orange Porcelain 8" Skillet – Orange Silicone Handle
February 10, 2009 by admin
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Sizzle bacon strips or caramelize onions to top a burger on this 8-inch skillet from Rachael Ray's new line of cookware. Perfect for small frying tasks on the stovetop, the skillet features aluminum construction that resists corrosion and heats efficiently. The porcelain-enameled exterior distributes even heat and is non-abrasive to sensitive stovetop surfaces. To reduce cooking and cleaning hassles, a nonstick coating lines the skillet's interior. A 7-inch aluminum handle securely rivets to the skillet's side. Silicone rubber covers the handle for ergonomic comfort. The long handle also has a hole installed for hanging purposes. The skillet fares well in ovens up to 400 degrees F. To preserve the efficacy of the nonstick interior, wash the skillet by hand without abrasive scouring pads or cleansers. Rachael Ray offers a variety of open-range cookware to complement this item. Made in Thailand, the skillet is covered by a limited lifetime warranty. The skillet measures 15-1/5 by 8-1/2 by 3 inches and weighs 1-1/2 pounds upon shipping. --Jessica Reuling
Customer Review: Racheal Ray skillet
This is a wonderful nonstick fry pan. I have owned the larger sizes and they are in EXCELLENT condition after over a year of use. It is so hard to find a good quality frying pan that will last over time, and these really do!
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Rachael Ray 12-Inch Porcelain Enamel Skillet, Blue
February 9, 2009 by admin
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One of the most used pans in any well-equipped kitchen. Skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, saut??ing vegetables, searing steaks, fish and poultry. The nonstick surface makes clean up effortless. A nonstick interior lets you enjoy low fat cooking while allowing foods to slide out of the pan easily. Grippy Silicone Handles are comfortable in your hand and oven safe to 400??F.In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities.
Customer Review: Best pan I have ever owned
I had been wanting the rachel ray cookware. When my husband told me that I could get a set for my valentines day gift I started doing research. I looked at the porcelin enamel, the hard anodized, and the stainless steel. Even though I thought that I would love the stainless steel I decided to go with the non stick porcelin enamel. I have a gas stove so that wasn't an issue (I would never go with electric after having gas). I love them, they cook so nice and clean up so easy. I would recommend them for people with a glass stove and that want non stick
Customer Review: Not for Glass or Ceramic cooktop
I bought this and was about to clean it before first use and noticed that it cannot be used on glass cooktops. It is beautiful and I'll be buying another RR skillet that is appropriate for my stove.
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Rachael Ray Cast Iron Double Burner Griddle – Green
February 8, 2009 by admin
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In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities.This versatile grill/griddle combo fits over two stove burners giving you plenty of room for family cooking. Use the smooth griddle side to make enough pancakes and eggs for everyone. Flip it over, and use the grill for everything from seared salmon and veggie kabobs to traditional burgers and dogs. Cast Iron Construction provides even heating and superior heat retention. Oven safe to 500??F. The colorful enamel surface means no pre-seasoning is required. Multiple uses - Reversible - it's a grill on one side and a griddle on the other!Please note this item is not recommended for glass/ceramic stovetops
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Paula Deen 8 Inch Nonstick Skillet, Green
February 8, 2009 by admin
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Popularity: 1% [?]
Rachael Ray Porcelain Enamel 6-qt. Saut̩ Pan РBlue
February 7, 2009 by admin
Filed under Rachel Ray
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In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities.Big enough to bake a brisket, whole chicken, or a big ol' pot of soup, we affectionately call this pot Big Momma. Jumbo Saut?? Pan excels at one-dish dinners. This deep, family-sized pan with straight sides is just right for frying chicken or simmering big batches of sauce. Clad in good-looking porcelain enamel, heavy-gauge aluminum heats quickly and evenly ??? no hot spots. Durable nonstick interior releases foods easily and makes cleanup effortless. Stainless steel handles have comfy silicone grips. See-through tempered glass lid
Popularity: 1% [?]
Paula Deen Signature 5-qt. Deep Saute Pan
February 7, 2009 by admin
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Popularity: 1% [?]
Paula Deen Signature 1-qt. Open Saucepan with Spouts
February 6, 2009 by admin
Filed under Paula Deen
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Open Saucepan with Spouts - 1 Qt
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