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How to Choose the Best Cookware for Your Needs: Steel, nonstick, or cast iron: what’s best?

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Every home cook’s arsenal should include a wide variety of cooking utensils. Stainless steel stock pots, sauté pans, and grill pans, as well as nonstick cookware, should all be included in this collection. Inexperienced cooks may be hesitant to invest in cast-iron skillets, even if they have full sets and well-stocked cupboards. Most families already have more than enough frying pans to get by, after all. 

So the real question for individuals who cook at home is: when is it better to use stainless steel cookware or a cast iron pan, and where do nonstick options fit in?

The finished meal prepared in a nonstick pan, as opposed to one made of stainless steel, is likely to have a highly different flavour and may be much more difficult to make since each kind of pan is designed to perform best with a certain set of components. With over 20 years of experience as a test kitchen director and recipe developer, Pittman says that stainless steel is the material she uses the most in her own kitchen. More difficult meals may benefit from nonstick cookware, which takes less time and effort to prepare. In addition, cast iron pans and pots may be used for a variety of tasks that other pans and pots can’t. You can buy stainless steel cookware Malaysia and have all the deals there.

Dishwasher Safe

The best surface or pan to brown food on is stainless steel. Nonstick pans and surfaces, on the other hand, tend to be coated, making them more vulnerable to messes in the kitchen. Non-reactive metals such as stainless steel don’t lend a metallic flavour to foods that are high in acid, unlike cast iron. Cast iron is a reactive metal, hence this is of particular importance.

Nonstick cooking utensils

Smashed eggs are an excellent example of a delicate object that may break down in an environment with stainless steel and cast iron. Scrambled eggs and most other quick-fire breakfast items are best prepared in nonstick pots and pans, according to Pittman. You may also try breaded fillets of fish or meat that are cut into smaller pieces. “If you’re frying anything breaded, like a cod fillet, for example, and you don’t want the breading to adhere to the pan,” she says, “nonstick releases pretty well.” To cook breaded fish, such cod fillets, she recommends using a nonstick pan.

Constructed of Iron

A lot of dishes benefit from this since it keeps oil at the right temperature for frying, which makes them feel less greasy. For delicate materials, cast iron is not the best choice: Dairy and dairy products, especially eggs, degrade quickly. Stainless steel is better suited to recipes that call for acidic or acidic components. This might lead to meals with a metallic flavour if tomatoes and citrus fruits are added to the pan.

Conclusion

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Some chefs like to sear meat in hot cast iron pans because the skin of fish may get exceptionally crispy in a shorter period of time. Fish may also be seared using this technique. Using a well-seasoned cast iron pan to remove burnt veggies is much easier than doing it with a stainless steel one because of the cast iron’s naturally greasy surface. This is what she’s discovered.…

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How to choose your Tupperware without dying trying

Plastic or glass? Big or small? With compartments? Should I buy one of those huge Tupperware sets of all sizes? These are questions that all of us who carry food every day have asked ourselves. And, what is the best container to carry our delicacies? There is no simple answer to this question, but here are a few tips to make facing the difficult task of choosing kitchenware a piece of cake.

The material

When deciding which material is best for you, you must consider two things: are you going to heat your food? And are you very loaded with meal prep Malaysia? If you have the option of heating your dishes and you don’t usually carry half the house on your back, glass Tupperware is your best option. They are more durable, they are easier to clean, they do not deform and they do not leave any type of taste, smell or color. If you are worried about weight, or you are one of those who is very loaded, but you have to heat your food, choose plastic or silicone tuppers. In this case, it is very important that you make sure that they are non-BPA plastics, that is, they are toxic-free and reusable. If you want to go light and do not have to heat your food, metal lunch boxes are a great option for you. 

Pay attention to the lid, it is the most important element of your tupperware. Look for airtight options with a clip on the sides or the screw cap, they will save you more than one trouble!

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Size does matter!!

And the number! Don’t just think about the serving size, also about the size of your kitchen. When it comes to capacity, any model between 400 and 800 ml is ideal. It is a very versatile size that will allow you to use it to carry both single dishes and individual servings. A couple of smaller models (320 ml) for your snacks or for breakfast cannot be missing from your collection.

If your kitchen has limited space, invest in folding models.  The Tupper square or rectangular is much easier to store and transport, keep that in mind when buying.

Reuse is the key

You don’t need to put your savings on a huge set of tuppers where you are only going to use three containers. Invest in pieces that you can wear to take to the office and to make life easier in the kitchen. Investing in ovenproof glass containers will make your weekly cooking task easier.   Not retire your Tupperware plastic, see incorporating new pieces to your wardrobe and let the Tupper more faded to freeze, as regards the freezer plastic is the master. Take advantage of the glass jars of the preserves to get a good set of containers for creams, yogurts, oatmeal or other desserts.

Personally, I have found that glass is the best option for everyday use. Apart from being more environmentally friendly, it cleans infinitely better! Is there anything worse than the fried tomato hedge in your Tupperware?…

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