5 Piece Cookware Set

5 piece cookware set

  • cooking utensil: a kitchen utensil made of material that does not melt easily; used for cooking

  • Pots, pans, or dishes for cooking food

  • Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.

  • Cookware refers to cooking pots & pans that are used on a stovetop.

  • an item that is an instance of some type; "he designed a new piece of equipment"; "she bought a lovely piece of china";

  • A portion of an object or of material, produced by cutting, tearing, or breaking the whole

  • a separate part of a whole; "an important piece of the evidence"

  • An item of a particular type, esp. one forming one of a set

  • patch: to join or unite the pieces of; "patch the skirt"

  • One of the items that were put together to make something and into which it naturally divides

  • A group or collection of things that belong together, resemble one another, or are usually found together

  • A collection of implements, containers, or other objects customarily used together for a specific purpose

  • put: put into a certain place or abstract location; "Put your things here"; "Set the tray down"; "Set the dogs on the scent of the missing children"; "Place emphasis on a certain point"

  • A group of people with common interests or occupations or of similar social status

  • a group of things of the same kind that belong together and are so used; "a set of books"; "a set of golf clubs"; "a set of teeth"

  • fit(p): (usually followed by `to' or `for') on the point of or strongly disposed; "in no fit state to continue"; "fit to drop"; "laughing fit to burst"; "she was fit to scream"; "primed for a fight"; "we are set to go at any time"

  • five: the cardinal number that is the sum of four and one

  • It is an irrational algebraic number. The first sixty significant digits of its decimal expansion are: which can be rounded down to 2.236 to within 99.99% accuracy. As of April 1994, its numerical value in decimal had been computed to at least one million digits.

  • five: being one more than four

Really Good Veg Stock...

Really Good Veg Stock...

...with chicken broth, ha ha, for hearty veg soup.


Serves 4 to 6 as a Main Course. Published September 1, 2003.

The fortified broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months. If you can get “petite cut” canned diced tomatoes, they can be used straight away after draining, without any additional chopping. The garlicky crostini (see related recipe) add another dimension of flavor and texture to the soup.

1 large carrot , peeled and chopped medium
1rib celery , chopped medium
1 medium onion , chopped medium
3 medium portobello mushrooms , roughly chopped
1medium head garlic , outer papery skins removed and top third of head cut off and discarded
3tablespoons olive oil
1tablespoon tomato paste (heaping)
9cups low-sodium chicken broth or vegetable broth
2 medium leeks (about 1 pound), green parts chopped, white parts sliced thin crosswise
10sprigs fresh parsley leaves
4sprigs fresh thyme
2 bay leaves
1/2ounce dried porcini mushrooms , rinsed
1 can (14 1/2 ounces) diced tomatoes , drained, tomato pieces chopped coarse
2 small russet potatoes (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
2 medium carrots , peeled and cut into 1/2-inch cubes (about 1 cup)
1/2 medium celeriac (about 12 ounces), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1small head escarole (about 12 ounces), washed, stemmed, and leaves cut into 1-inch pieces (about 4 heaping cups)
1cup frozen baby lima beans (6 ounces) defrosted (optional)
2tablespoons minced fresh parsley leaves
1. FOR THE STOCK: Adjust oven rack to middle position; heat oven to 450 degrees. Place carrot, celery, onion, portobellos, and garlic head on rimmed baking sheet; drizzle with oil and toss to coat. Add tomato paste and toss again until evenly coated. Spread vegetables in even layer, set garlic head cut-side up; roast until vegetables are well browned, 25 to 30 minutes.

2. Combine roasted vegetables, broth, leek greens, parsley, thyme, bay, and porcini in large heavy-bottomed Dutch oven; cover and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, 30 minutes. Remove garlic head; using tongs, squeeze garlic head at root end until cloves slip out of their skins. Using fork, mash garlic to paste in small bowl and set aside. Strain stock through large fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids in strainer.

3. FOR THE SOUP: Rinse out and wipe Dutch oven; add tomatoes, potatoes, carrots, celeriac, reserved whites of leeks, strained broth, and garlic paste to pot and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, until vegetables are tender when poked with skewer or paring knife, about 25 minutes. With back of wooden spoon, mash some potatoes against side of pot to thicken soup. Stir in escarole and lima beans (if using); cook until escarole is wilted and limas are heated through, about 5 minutes. Stir in parsley; adjust seasonings with salt and pepper. Serve immediately with crostini floated on soup, if desired.

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

new pots

new pots

For my second anniversary at my job as a web developer, work gave me a choice of gifts (including walkie-talkies). I opted to go for this set of 5 pots (and 5 lids, which makes it a "ten piece set". Cute.)

Since I've been trying to cook more often this year, I think this will be a huge motivator over the busted-up teflon cookware I was using before.

1.0L Saucepan
1.9L Saucepan
2.6L Saucepan
2.7L Saute Pan
6.0L "Dutch Oven" pot

5 piece cookware set

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