I’ve been sick lately, so I haven’t been cooking — or updating my blog. We had an enjoyable Christmas holiday, with plenty of food to eat. We also received a few cooking-related gifts, and I would like to show them off and tell a little about them.
Check out this cool little single-egg frying pan I got as a gift for Christmas!
As you can see, its just big enough to cook a single egg, and it keeps it perfectly round. Its got a great non-stick coating too.
Simply Calphalon Nonstick 13 Inch Round Grill Pan
This is one of my favorite pans. I use it to cook all kinds of meat on the stove-top. I’ve cooked steaks, pork chops, hamburgers, and even bacon on it. The grill lines it leaves on the food make you look like a fancy chef too.
Some cooking tips for this pan below…
Update: My “crock pot” is actually a Hamilton Beach slow cooker: http://www.hamiltonbeach.com/products/slow-cookers-4-quart-slow-cookers.php
The Crock Pot methodology: flavor the food, let it cook for a looooooong time, and don’t mess with it at all. This time I was using a pork loin, but I wasn’t using a recipe. I seasoned with some vinegar, brown sugar, and BBQ dry rub — then as you can see — laid some strips of bacon over the top just to “fancy it up” a little. After cooking for 7-8 hours, it was done. I moved it to a roasting pan, and broiled for just a few minutes to crisp the bacon.
How’d it turn out? Well, the bacon didn’t give off flavor like I had hoped it would. And a pork loin probably shouldn’t be cooked as a roast — cuts with bones and fats give better flavor. My roast wasn’t bad at all. It was just OK though.
The Crock Pot: 100% reliable.
