Kitchenware advice from famous chefs and foodies
By Nan and Jan @ www.kitchengadgetgals.com
Curious which tools food pros treasure the most in their gadget pantries? Jan and I are posing that question to food celebrities around the country and will be reporting
back in this and future GadgetGals blogs.
Our friend Sara Moulton, cookbook author, Food Editor of ABC-TV's “Good Morning America” and star of PBS-TV’s “Sara’s Weeknight Meals puts cooking pans at the top
of her list. But not just any pans.
“When I was on a book tour in 2010, I discovered a new cookware called Chantal Copper Fusion.” says Sara. “Chantal sponsored my book tour, which was awfully convenient,
but I would not have agreed to this relationship if I felt uncomfortable about their products. I knew their pans had a copper core (good for even cooking) and an enamel lining. But what I really cared about was that they weren’t nonstick—because I wanted an
alternative to nonstick coatings.
On my book tour I demo’d how to make crepes, using the Chantal Copper Fusion pans, and I fell in love with these pans. While demonstrating I usually bring up some
poor unsuspecting volunteer from the audience who has never made crepes before, and we never lost one, NOT ONE CREPE. That is unheard of in the crepe-making world.
I have success as well with omelets and fried eggs as long as I don’t get the pan too hot. Cooking over medium heat is recommended. Copper is the best metal for
conducting heat, it gets hot and holds the heat, but food will stick if the pan is too hot.
These Chantal pans turned out not only to be great conductors of heat, but also they appeared to be stick resistant. I was baffled – how could this be? I asked a
representative from Chantal, and they explained the pan’s unique qualities to me: The core of Copper Fusion Pans is coppe which is sandwiched between a layer of carbon steel and a layer of enamel (aka crushed glass). All these layers are fused together over
very high heat. In the patented process, the enamel becomes very slick and smooth. Granted, very starchy foods, like potato pancakes, will stick when you cook them in these pans, but most foods, including pancakes and crepes, don’t.
Some other things I like about these pans--
- they make life easy because you can wash them in the dishwasher
- they are lovely looking and can go right from stove to dinner table
- they don't scratch easily
- the handles (I call them "helper handles") are hollow so they don't heat up quickly
- most of the pans come with glass lids so you can see inside
- they can be used on all stove types, including induction
One note: Chantal Copper Fusion pans are heavy but not as heavy as many cast iron pans.
A use-and-care tip: Chantal has a special enamel cleaner that I recommend purchasing. It helps the inside enamel stay slick and smooth and removes hard water deposits.”
Special Offer: While you can find Chantal Copper Fusion pans and cleaner online at Chantal.com and
zappos.com and at many small cookware shops around the country, the Chantal company is offering AllRecipes readers a limited-time discount available
only at www.chantal.com/copperfusion/ or call
1-800-365-4354.You will receive $50 off on one piece of Copper Fusion Cookware. Provide the coupon code MOULTON1 at checkout (Not valid on cookware sets or the Try Me8" Fry Pan).
Or, you can get $100 off on one set of Chantal Copper Fusion Cookware if you provide the coupon code MOULTONS2 at checkout. (Valid only on 7- and 9-piece Copper Fusion
sets). Expires 12/23/2013.
Sara Moulton is the author of Sara's Secrets for Weeknight Meals, Sara Moulton Cooks at Home, and award-winning Sara’s Everyday Family Dinners. In December of 2011,
she launched “Sara’s Kitchen,” an iPhone app featuring 60 recipes, 60 photos, and ten videos.
Sautéed Beer Batter Shrimp with Tartar Sauce
From “Sara Moulton’s Everyday Family Dinners cook book” Simon and Schuster, 2010
Makes 4 to 6 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
One 12-ounce bottle beer
1-1/3 cups unbleached all-purpose flour
1 teaspoon Dijon mustard
Tartar Sauce (recipe follows) or soy sauce
3 tablespoons vegetable oil
1 pound large shrimp, peeled and deveined
Freshly ground black pepper
Preheat the oven to 300°F. Whisk together 1 cup beer, 1 cup flour, the mustard, and ¼ teaspoon salt until just smooth. Strain the batter into another bowl and let stand for 10 minutes. Reserve the extra beer. Meanwhile, make the Tartar Sauce.
Put the remaining 1/3 cup flour into a pie plate lined with wax paper or parchment. Check the batter; it should have the consistency of a thick pancake batter. If it seems too thick, whisk in up to 1/4 cup more beer.
Heat 1-1/2 tablespoons of the oil in a large stick-resistant skillet over medium-high heat. Working with half the shrimp at a time, toss them in the flour, lifting the wax paper on both sides to move them around. Transfer the shrimp to a strainer and
shake off the excess flour. Coat the shrimp with the batter letting the excess drip off and add them to the skillet. Cook, turning once, for 1 to 2 minutes per side, or until they are golden. (Most of the batter will stay on the side you first put down in
Sprinkle the cooked shrimp with salt, transfer them to a baking sheet and keep them warm in the oven while you cook the remaining shrimp in the remaining oil. Serve with the Tartar Sauce or soy sauce for dipping.
Tartar Sauce: Whisk together ¾ cup mayonnaise, 1/4 cup finely chopped dill pickle, 1 trimmed and chopped medium scallion (green onion) (about 2 tablespoons), 1 tablespoon drained capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard,
1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon hot sauce. Makes about 1 cup.