Shopping For Cookware

Shopping For Cookware

Cookware Shoppings

Who doesn’t love food? I bet all of us wish we could just eat and eat and eat without gaining weight. But, things aren’t that simple are they. Well, other then eating food, I really like making food.That’s my main drive and ambition for me to write this book on South American cuisine. Through tinkering about in the kitchen, I’ve become accustomed to using different types of cookware in the kitchen.

I decided to share a quick guide on picking cookware. Many of you greenhorns out there must assume that you need to spend $200 or $300 on a good cookware set. Undeniably, that is true but there are cheaper alternatives if you know how to pick them.

The first step to finding your ideal cookware set is by deciding what kind of cook tops you’ll be using your cookware on. It would be a real waste if you invested in a set that doesn’t work with your cook top.

The rule of thumb of picking cookware for stove tops are always go for heavy cookware with good heat transmission and even heating. That translates to picking Cast iron, Stainless steel or even hard anodized cookware for gas stoves.

For glass cook tops, use cookware that are lightweight and have even heating capabilities. I simply love using my hard anodized aluminium cookware on my glass cook top. Lightweight cookware will stop you from scratching, chipping or even cracking your cook top.

Induction cook tops are tricky. If you purchase cookware without a metal bottom plate, you won’t be able to use it with your induction cook top. So, if you’re shopping for induction friendly cookware be prepared to do a whole lot of research.

Step 2 is simpler, read best cookware reviewsuser comments and watch un-boxing videos. These are the best ways to find out more about your investment.

Once you find the set you’re looking for, you can hop on Amazon or drive to your local stores to compare prices. Assuming you find another set that you like, repeat step 2. It’s as simple as that.

Google has a wealth of information that’s ripe for the picking. So, go out there and start shopping!

Blackened Fish with Amaranth Recipe

Blackened Fish with Amaranth Recipe

amaranth fish
Original image from

We are learning how important it is to eat fish thanks to the healthy kind of fat it has, BUT I´ve noticed that in the Andes few people prepare it on a regular basis.  Thus, I want to present you with a very simple recipe.  It is fascinating because it´s “breaded” with wonderful amaranth.  (If you can´t find black, the regular cream-colored one works beautifully, too.)  Either amaranth provides an incredible crunch, as well as plenty of fiber.  And as a special feature, the amaranth seeds look like lovely, miniscule pearls.

This fish ends up with a wonderfully crunchy exterior and a luscious, juicy fish inside.


1/2 cup amaranth seeds
4 cups water
4 o 5 fish filets (red snapper, sole, cod, halibut)
¼ cup flour (amaranth or regular flour), with salt
1 or 2 eggs, beaten with 2 to 4 teaspoons water
1 or 2 tablespoons fat – half butter and half oil
parsley leaves and lemon slices

Add the amaranth to the water; heat until it boils.  Simmer for 10 minutes.  Strain and put the amaranth in a bowl.

Prepare a line-up of: first, well-salted flour; second, beaten egg; and third, the cooked amaranth.

Dry the fish on a kitchen towel and dip it into a plate of salted flour. Slide the floured filet into the beaten egg and let any excess egg drip off. Then pat the amaranth onto all surfaces of the filet.

Heat the butter and oil until moderately hot.  Sauté the filets minimally.  Depending upon their thickness, from 2 to 4 minutes on the first side and 1 to 2 minutes on the second side.  You will end up with a wonderfully crunchy exterior and a luscious, juicy fish inside.

Serve instantly with parsley leaves and lemon.

Original recipe by Michelle O. Fried