REVIEW: Sauce Pans

In an earlier post REVIEW: 14-pc. Stainless Steel Cookware Set I pointed out a really nice fourteen piece set of pots and pans that will set up an entire kitchen. If, however, you need to buy sauce pans separately, I found three sauce pans that I like from the same maker. I think of them as small, medium and large (mostly because 1.8 quarts, 3.5 quarts, and 5.75 quarts is just too cumbersome).

Stainless Steel Sauce Pan with Handle - Capacity: 1.8 Quarts

Stainless Steel Sauce Pan with Handle - Capacity: 3.5 Quarts

Stainless Steel Sauce Pan with Handle - Capacity: 5.75 Quarts

They make bigger sauce pans but what's the point? Any larger and you have a stew pot with only one handle. Large, single handled pans are just too difficult to use unless you have arms like Conan (the Arnie version, not Ronin the Barbarian).

All of the pans have a copper layer to distribute heat evenly and riveted handles.

Tip: Egg Wash #1: Pie and Tart Crust

In DEFINITION: Egg Wash, I described egg washes in general.

What are they good for besides just making something shiny?

Well, if you ever have a problem with soggy crusts in pies or tarts, you can use an egg wash to prevent that. When baking pies or tarts, brush the inside bottom of the cooked pie shell with the white of an egg. This will insure a dry under crust.

FOOD SAFETY TIP, #8: Frozen Egg Substitute

In FOOD SAFETY TIP, #6: Liquid Egg Substitute, I talked about storing Liquid Egg Substitute. That article assumed that the Egg Substitute was in liquid form. That brings to mind the question: how long can you store the Egg Substitute once you thaw it back out?

After thawing, you should use the (once again) Liquid Egg Substitute within seven days.

If you do find opened Liquid Egg Substitute that's been frozen and you don't decide to throw it out, try to use it within 3 days.

If you bought Egg Substitute that was already frozen then it was frozen in optimal conditions. You should use the "Use By" information on the package.

Tip for Checking Freshness of Eggs, #2

Shake egg gently near your ear.

A stale egg has a rattling or gurgling sound.

This in another test that should be done just prior to using the egg. As stated in Tip for Keeping Eggs Fresh, #1, shaking and other rough handling can cause the membrane between the yolk and the white to rupture which will cause the yolk to seep into the white and speed spoiling.

Tip for Checking Freshness of Eggs, #1

Drop an egg carefully into a deep saucepan full of cold water.

If the egg sinks to the bottom at once and lies on its side, it is fresh.

If the egg sways about on one end, nearly upright but still in the water, it is not fresh but still usable.

If the egg bobs promptly to the surface and floats, it is spoiled.

Note that since you should not wash the eggs if you want to store them (as said stated in Tip for Keeping Eggs Fresh, #2), you should only perform this test just prior to using the eggs.

Tip for Keeping Eggs Fresh, #3

To keep fresh eggs over a period of time, dip in liquid fat.

This preserves them indefinitely for it fills the pores and excludes air.

This is enhancing the natural coating discussed in Tip for Keeping Eggs Fresh, #2.