Some of you may have already seen this video, as I had to delete the old one and fix a problem and re-upload it. It may be even BETTER the second time!
My Cherokee grandmother made cornmeal mush. So I never knew it was called polenta until I started watching cooking shows. We ate a lot of corn bread and cornmeal mush. No grits in NW Virginia; maybe further south. Leftover mush was chilled and sliced, fried in a little bacon grease and served with maple syrup or honey comb, and served with homemade country sausage, or scrapple-also made with cornmeal.
Med. Market & Deli sells fine ground polenta. Owner Annette asked what I was making. Xaeti from Veneto I told her. 2 days later I had a basket of these delicious polenta cookies which I delivered to Annette and crew. They were amazed and delighted at how good they were. Pasta Grammar Christmas Cookies has the recipe.
Copper pots and pans transfer heat better than other commonly used materials. The flame from a natural gas burner can reach temperatures as high as 3560 degrees F, so there is a danger of melting the tin lining or warping the pan when heating the pan over an open gas flame. They can be used with a gas flame provided the burner is set to a low setting and the pan contains liquid or food to absorb the heat. Since copper pans transfer heat so well, they excel when used on a hot flat cooking surface such as a French Stove Top or a Griddle. When the cooking surface is set to a temperature below the point where the pan can be damaged, it is perfectly safe to cook with them. Copper pots and pans were initially intended to be used on a flat cooking surface; not an open flame but can be used on a low heat setting. Before the introduction of gas stove burners,. Cooking used to be done on wood and coal fired stoves, that had thick flat cast iron tops with round removable inserts. The flat surface worked best with copper pots and pans. If more intense heat was required for searing the inserts could be removed exposing the pan bottom to the fire. In this case cast iron pans and pots would be used.
Probably the major difference between polenta and grits is the way they are cooked. I spent some time in Italy and learned that Italians cook polenta for a long time producing a scortched odor. When I asked if the food was burning I was told that polenta was normally cooked that way. After the polenta is cooked they add FONTINA cheese and melt it into the mix. .
I’d say that buying a $250 pot specifically for cooking a single side dish is fairly low on my list of priorities ;) One question: is there an advantage to the shape of it compared to cooking in a regular shaped saucepan or saucier?
What is the width of the top of the pan ? It looks like Ruffoni offers a 9.5 in copper lid It would’ve been nice to see how easily sticky food washes off
Beautiful pot but if I bought it, it would become my funeral urn - my wife would kill me. Nice video. I’m sure that you’re broken up about not having to use the induction burner.
Some of you may have already seen this video, as I had to delete the old one and fix a problem and re-upload it. It may be even BETTER the second time!
My Cherokee grandmother made cornmeal mush. So I never knew it was called polenta until I started watching cooking shows. We ate a lot of corn bread and cornmeal mush. No grits in NW Virginia; maybe further south.
Leftover mush was chilled and sliced, fried in a little bacon grease and served with maple syrup or honey comb, and served with homemade country sausage, or scrapple-also made with cornmeal.
Med. Market & Deli sells fine ground polenta. Owner Annette asked what I was making. Xaeti from Veneto I told her. 2 days later I had a basket of these delicious polenta cookies which I delivered to Annette and crew. They were amazed and delighted at how good they were. Pasta Grammar Christmas Cookies has the recipe.
That was some mighty fine looking food! Fine looking kitchen you got there.
Copper pots and pans transfer heat better than other commonly used materials. The flame from a natural gas burner can reach temperatures as high as 3560 degrees F, so there is a danger of melting the tin lining or warping the pan when heating the pan over an open gas flame. They can be used with a gas flame provided the burner is set to a low setting and the pan contains liquid or food to absorb the heat. Since copper pans transfer heat so well, they excel when used on a hot flat cooking surface such as a French Stove Top or a Griddle. When the cooking surface is set to a temperature below the point where the pan can be damaged, it is perfectly safe to cook with them. Copper pots and pans were initially intended to be used on a flat cooking surface; not an open flame but can be used on a low heat setting.
Before the introduction of gas stove burners,. Cooking used to be done on wood and coal fired stoves, that had thick flat cast iron tops with round removable inserts. The flat surface worked best with copper pots and pans. If more intense heat was required for searing the inserts could be removed exposing the pan bottom to the fire. In this case cast iron pans and pots would be used.
Nice looking ice bucket
Probably the major difference between polenta and grits is the way they are cooked. I spent some time in Italy and learned that Italians cook polenta for a long time producing a scortched odor. When I asked if the food was burning I was told that polenta was normally cooked that way. After the polenta is cooked they add FONTINA cheese and melt it into the mix. .
13:22 I really love this music
I’d say that buying a $250 pot specifically for cooking a single side dish is fairly low on my list of priorities ;) One question: is there an advantage to the shape of it compared to cooking in a regular shaped saucepan or saucier?
Well, if you cook porridge and polenta every day, it might still be worth it.
What was the name of that cookbook?
It's in the description above (Click More). It's the cookbook in Italian, La Cucina Toscana. Dr Peter Wisconsin
What is the width of the top of the pan ? It looks like Ruffoni offers a 9.5 in copper lid
It would’ve been nice to see how easily sticky food washes off
I am traveling but will look into next week!
How thick is the copper?
Beautiful pot but if I bought it, it would become my funeral urn - my wife would kill me. Nice video. I’m sure that you’re broken up about not having to use the induction burner.
He loves that induction burner, doesn’t he? 😉
Your wife is awesome. Such a good sport and very loving. A beautiful gift, in needs a special place in the living room, maybe. So beautiful.
Yummy
Déjà vu all over again?
Does Utah have pot dispensaries? Yea, def seen this before.
Looks like a cookware version of Liberace. Tacky, yet wonderfully tasteless.
I like this!