I think it depends on how you define “healthy.” Some eaters might prefer less cholesterol or plant-based protein vs that of eggs from chickens. In the end with something like this, each individual needs to weigh which dietary components work best for them. Thanks for watching and happy cooking 👍
I tried this yesterday and the sugar burnt on the bottom of my pan, lol. It's soaking now. I used coconut oil but also coconut sugar and maybe that is why it burnt? The coconut sugar? I am determined to try again. It's so expensive in the store.
I’ve never worked with coconut sugar, but yes, perhaps that was the culprit. If you have access to granulated white sugar, I would suggest that. Cheers!
The weight is a disadvantage for sure, that's why I only have a small cast iron pan. I use stainless steel mostly currently for cookware, but i plan to buy a carbon steel paella pan, because they are very light for their size.
What brand do you have? It is different than the one you have the link for. I am looking for a new stainless steel one because mine was my grandma's and makes everything taste like metal, but the new one I got doesn't have the piece on the bottom to scrape it and it doesn't work.
I got mine at the thrift store and it appears vintage. I believe it is a Foley, though I can't find much in the way of markings. And yes, I also would recommend a stainless steel mill, as that won't leave any off tastes. Cheers!
You can find second-hand ones easily, as Corning made about 750 million pieces. Buying it new is another story. As far as a I know, there is one factory in France that makes limited runs of new Corning Ware made from a Pyroceram material. If you insist on buying new, it’s worth checking the CorningWare website to see if any is available.
While I can understand that reasoning for a second, I also wonder if such people have ever eaten at a restaurant? Every utensil you put in your mouth and every skillet used to cook your food is waaaaay more than "second-hand." It's been used hundreds of times. With proper cleaning and sanitation, though, it's fit to be used once again. I use the same logic when I buy my second-hand cookware. Everything gets a serious cleaning and sanitation, just as I do after I cook in general. Cheers!
Hi im from india .also i live in mountain i have bilona method pure orgenic deshi ghee in reasonable price if anyone interested please let me know ❤also if anyone wants to import im on❤
Hmmm. Weird. One showed up earlier then disappeared. I promise I did not delete, lol. If it was regarding Centura, I think you have something special. Centura was made by Corning and I’ve only seen it in service ware like plates, cups, bowls, etc. I believe it is even harder than CorningWare, but I don’t think it’s appropriate on stove. In fact, when I microwaved a mug of coffee the handle got very very hot. I would use and appreciate it as serving ware. It is aesthetics beautiful.
@@IWantToCook what i found says "6 Cup Beverage Maker" on bottom and i found a Brochure from 1970 Centura Product line online and this piece is under section that says something like "From the Oven to the Table Pieces" so I'm thinking it's ok for stovetop? It looks like the Corning Ware Kettle only all white, somewhat taller, narrower base with wider band of Stainless around the neck.attaching the handle. Def i've read no microwave tho in a number of different places!
Great find on that info. Well it seems it's made of Pyroceram and thus would be stove-safe. If you try it, maybe go low heat at first and see how it turns out. And beware of that hot material. Enjoy!
@@IWantToCook ok, i tried it, no issues tho it is a bit hard to tell when water is boiling, and it doesn't pour a narrow stream from the spout, opening is kind of wide. I am wondering if spout is wider than the Corning Ware kettles, not sure.
i have my recipe that's cheap, easy and vegan too. it feeds you in a pinch. no need for anything spoilable except milk 800ml milk(i use oat milk) 500g all purpose flour 35g sugar 2g baking powder pinch of salt margarine for cooking
Thank you Matt! And shout out to Madame Weissert, my high school French language teacher. She taught us how to make the batter and make des crêpes. The whole class had fun making some. I have made my own later in life a few times, both sweet and savory. Lol i still have the high school recipe❤
I look for and collect coffee percolators, moka pots, coffee urns, etc. Quality pieces can be had for just a few dollars that can be cleaned up, repaired, and tested to work like new. It's fun while guests are over to pull out a vintage coffee maker, grind up some quality beans and serve a rich cup of joe to all.
Nice! I recently found a vintage GE percolator -- it's beautifully shiny -- and intend to brew in it. I've never had percolated coffee, so I look forward to trying. Thanks for watching and happy thrifting!
All my all clad, and I've got a ton, came from their factory seconds or packaging damage goods. I wait for the piece I want to go on sale. Always 50-60% off with free shipping and additional 10-15% off of total purchase. One time, the factory second had unacceptable blemish (not really), and they took it back and replaced it for me.
I think the trivia item is a gooseberry but they seem larger and brighter than ones I have seen growing in the wild. Being diabetic I don't do crepes or pancakes but I do sneak an occasional toaster waffle with fruit no syrup.
The fruit is a cape gooseberry or also known as a ground cherry/husk cherry. May I suggest thinning your crepe batter a bit and use less batter in the pan. Crepes are supposed to be thin, and when you pour a thinner batter into a hot pan, you swirl the pan around to spread the batter. You can also use a crepe spreader tool to distribute the batter after pouring. Most spreaders come in a set with a special crepe spatula.
Indeed! After making that batch in the pan and then the other on the electric, I realized the pan batch were on the thick side. Everyone - dogs included - had no complaints, however 🤪
Back in the day (mid 70's) when I was a girl scout, I remember our troop making those for an international food day with all the local troops. We filled ours with fruit and I remember liking them . Have not made them since.
I bought a few pieces in the late 80's since my mother had them growing up. Later on I moved to stainless steel to do my slow roasted meat cooking such as chicken or beef brisket. Every year or so I still pull out the old 9 inch casserole with glass lid just for the nostalgia of it.
