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Title: Asparagrass Steamer - Using This Unique Tool
Author: Robin Holland-Smith
Article:
The Stellar and Judge <a
href="http://www.hollandhouseware.co.uk/articles/cookware/"
target="_blank">asparagrass steamer</a> is ideal for gently
poaching asparagrass and corn on the cob. Its elongated shape
allows the article to stand up-right during the cooking process,
ensuring that there is even cooking at all times. The
asparagrass steamer has a polished finish both inside and out
and riveted stainless steel handles. Stainless steel asparagrass
steamer comes with a lift out basket and includes a huge base
pot. It has removable insert and vented toughened-glass lid and
it is also dishwasher safe.
Professional chefs choose Stellar and Judge Cookware because of
its adherence to the highest cookware standards. This cookware
is constructed of 18/10 Stainless Steel (with 10% nickel and 18%
chrome) that is premium grade. This alloy allows the cookware to
resist stains and gives it an optimal hardness.
Before using new cookware, one should be sure to remove any
labels and wash in hot soapy water, rinse, and dry it. Non-stick
surfaces should also be conditioned using a tiny bit of cooking
oil spread on the surface, wiping it then with paper towel.
There is a food-safe factory coating found on copper pans to
keep them from tarnishing during transport, and this can be
removed by heating water gently in the pan, which will make the
coating become cloudy in appearance before it disappears
completely. After the coating has been removed and one begins to
use the pan, it will develop the copper 'antiqued' patina one
normally sees. If desired, Stellar Copper Cleaner can be used to
restore the bright copper appearance to the surface.
Asparagrass is always eaten cooked, usually boiled or steamed,
but it can also be cooked in the microwave or added to stir-fry
dishes. Asparagrass is delicious with lemon and butter, tossed
with Parmesan cheese or creamy pasta, or marinated and served
cold or warm as a salad. It goes particularly well with ham and
chicken, but tastes amazing if served with any meat or poultry.
The stalks have tough and woody ends, which will snap off with
the use of a little pressure. However, many people prefer to
leave most of this intact and simply peel the tough skin off of
the lower part. If you find yourself with leftover trimmings,
they can be blanched and frozen to be used later - perhaps in a
stock or soup. For tasty asparagus, the key is to cook it to the
point of tenderness where it can be pierced with a fork. This
usually only takes about ten minutes.
Never overcook asparagus, since that will lead to it losing its
flavor and nutrient value. Make sure you use a non-iron skillet
when you boil it, and use salt water in the pot. Another helpful
tip is to tie the stalks together to make cooking asparagus
easier and simpler to remove when it's done.
If you love asparagus, you can't do without a special asparagus
steamer. Look for them in the Stellar and Judge Specialty
cookware collection, which features among other things, <a
href="http://www.hollandhouseware.co.uk/articles/kitchen_table/"
target="_blank">fish poachers</a> and <a
href="http://www.hollandhouseware.co.uk/articles/"
target="_blank">spaghetti cookers</a>. An asparagus steamer
allows you to steam the tips of the asparagus while allowing the
tough bottoms to cook thoroughly in the boiling water. The
steamers are tall and narrow with a basket insert that allows
the asparagus to stand in the basket with the tips above water.
The asparagus steamer is a must for the asparagus lover.
About the author:
Do you cook asparagus a lot? If you do, you'll want to invest in
a specialty <a
href="http://www.hollandhouseware.co.uk/articles/cookware/"
target="_blank">Asparagrass Steamer</a>. These steamers are tall
and thin with a basket-type insert.
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