Categories
BBQ

Kitchen Cookware Sets Reviews and Buyer’s Guides

Hi! Welcome to Up Cooker which is a kitchen cookware sets introductions website. My name is Jason. This site was my idea that would help others find the perfect cookware for their kitchen. Unfortunately, I lack the time and budget to get each and every cookware in the market, try it out and put up a review. Nevertheless, I will be testing new cookware every now and then, uploading my take on various designs and styles. Every single cookware on this site is rated on various criteria such as functionality, design, warranty, extras, durability and more.

Feel free to browse around the site. You will find plenty of information on kitchen cookware starting from styling, to repair and maintenance. Plus, you can use my concise buying guide to select an exact cookware set style and design, suited to your existing or soon-to-be kitchen. Also, feel free to leave comments and suggestions anywhere on the site, it will only help me improve my site and serve the community better.

Cooksmark Copper Pan 10-Inch Nonstick Induction Compatible Frying Pan, Skillet, Saute Pan; Dishwasher Safe Oven Safe
Cooksmark Copper Pan 10-Inch Nonstick Induction Compatible Frying Pan, Skillet, Saute Pan; Dishwasher Safe Oven Safe

What are you cooking?

Do you hardly ever cook, are you new to cooking, do you cook just for family meals, or do you entertain a lot and consider yourself a good chef dabbling in all kinds of recipes. An assessment of your cooking skills and how much you enjoy cooking will help you decide what cookware will work for you.

How will you use the cookware?

I need: Look for:
Cookware that’s really versatile as I grow into my kitchen. Aluminum-core pieces with another metallic cooking surface (sometimes called tri-ply), or anodized aluminum.
To be able to make recipes that require shifting from the stovetop to the broiler or the oven. Stainless steel (over an aluminum or copper core-this is sometimes called tri-ply), cast iron.
To use my cookware with any recipes or ingredients, without wondering if they’ll damage the pan. Stainless steel (over an aluminum or copper core-this is sometimes called tri-ply), hard anodized aluminum.
To prepare delicate foods, like omelets or fish, without losing bits on the pan. Nonstick cookware.
Precise temperature control-I’m taking on some more advanced recipes. Coppern which heats up and cools down fast.
To make dishes that’ll simmer on the stovetop all day-comfort foods like chili or stew. Cast iron cookware is great for cooking all day-it takes longer than some pans to heat up, but it will evenly distribute heat to make long-cooking recipes well.
To really ramp up the heat when I’m cooking meat, so that I can get a great sear on my steaks. Cast iron or stainless steel (over an aluminum or copper core-this is sometimes called tri-ply), which heat up very well.
Cookware that will last for ages. Cast iron can last for decades with proper care. Copper can, too-if you are willing to have it re-tinned periodically.
High quality, chef-style cookware that looks great. Stainless steel cookware is pretty and versatile. It vies with copper for popularity in chef’s kitchens. Enameled porcelain can provide a pop of color in the kitchen.
Cookware that will help me keep calorie counts under control. Nonstick cookware-you don’t need to add oil or another high calorie fat to the pan to prevent sticking and pellet smoker.

How do you care for your kitchen gear?

Cooksmark Copper Pan 10-Inch Nonstick Induction Compatible Frying Pan, Skillet, Saute Pan; Dishwasher Safe Oven Safe
Cooksmark Copper Pan 10-Inch Nonstick Induction Compatible Frying Pan, Skillet, Saute Pan; Dishwasher Safe Oven Safe
I tend to: You’ll do well with:
Treat my cookware with kid gloves. Cookware that requires a bit of special attention, like cast iron (which requires hand washing and occasional seasoning) or copper (to look its best, it requires polishing).
Do a little work if it’s required, but I don’t want my cookware to become an additional chore. Aluminum or hard-anodized aluminum cookware-these versatile pots and pans are best hand-washed, but they don’t require extremely delicate handling.
To be honest, I’ll do the bare minimum. Dishwasher safe cookware is available, but be sure to read and follow the manufacturer’s instructions. Consider nonstick cookware, which is usually easy to clean.

What type of stove or cooktop will you use?

For the most part, the type of stove you have doesn’t matter, but there are a couple of points for consideration:

  • Smooth-surface ranges (no burners, all flat ceramic) need flat-bottomed pots.
  • If you’re in an apartment with an inexpensive stove, consider cookware with tough construction that will stand up to uneven heat without scorching or staining-like cast iron and drone.
  • Induction cooktops work better with magnetic stainless steel (a magnet will confirm its metal content).

Who are you cooking for?

If you’re whipping up dishes to serve yourself and one or two other people, you’ll probably opt for the smaller options in most cookware. But if your plans include a great deal of entertaining, you may choose larger cookware pieces, or multiples of key items, like stock pots and sauce pans.

All in all, this is a pretty simple and straightforward process. Selecting the right kitchen cookware sets for your specific needs and design ideas is going to take a bit of work, but moving forward with the insider tips information you’ve been able to get above you’ll be up and running with your new kitchen cookware sets – in your new kitchen – in no time whatsoever.

Next step is Kitchen Cookware Use and Care Guide

Categories
BBQ

How to Throw the Ultimate Memorial Day Barbecue

Memorial Day is just around the corner and we can’t wait to sit back, relax and enjoy a much-needed 3-day weekend. While we use this time to remember those who have passed while serving our country, it is also a great day to spend time with the ones we love most. What better way to celebrate America and enjoy family time than with tasty food and libations? For this blog, we’re going to show you how to throw the ultimate Memorial Day barbecue using our latest meals! Read more: The best pellet smoker for 2019.

It’s All About the Meat

What barbecue is complete without a few varieties of quality, smoky meats? This Memorial Day we’ve partnered with the ultimate BBQ Pitmaster Myron Mixon to bring amazing recipes with fresh ingredients delivered straight to your door. No planning, measuring or shopping needed, our Memorial Day meals are ready to assemble from our kitchen to your table. Whether you’re an expert griller or novice chef, Myron’s recipes are perfect for every skill level. Our Memorial Day meat options include:

  • Smoked Baby Back Ribs
  • Smoked Brisket
  • Smoked Pulled Pork
  • Old-Fashioned Barbecue Chicken

Superstar Sides

At Chef’d we believe that sides play just as much of a starring role as the mains. What good is a Memorial Day BBQ without the classics like coleslaw and potato salad? This year, we’ve teamed up with Myron Mixon to create 4 sides that are perfect for 8 guests at your Memorial Day bash. You can choose from the following:

  • Peach Baked Beans
  • Mama’s Coleslaw
  • Zesty Potato Salad
  • Mac n’ Cheese

Add a Patriotic Signature Drink

Since we’ve made your Memorial Day menu easier than ever, we’ll leave the extra special details up to you! To really wow your guests, we suggest making a signature drink like this refreshing Red, White and Blueberry Lemonade from Chef’d partner SkinnyMs. This recipe is festive, kid-friendly, and can be altered for adults with a little alcohol. What you’ll need:

  • 1 can frozen white grape juice concentrate
  • 1 cup freshly squeezed lemon juice
  • 1 gallon of cold water
  • 2 apples, cut across into round slices (preferably cut into stars using a cookie cutter)
  • 1 pint of blueberries, washed
  • 1 pint of strawberries, stems removed, washed and halved

Order Your Memorial day Meals Here!

To order your BBQ feast, pick your main dishes and sides, click ORDER NOW and add all items to your cart. Fire up the grill, and enjoy the ultimate BBQ bash! Click here to order by Tuesday, May 24th at 11am PST. Your Memorial Day Mix ’n Match Box will be delivered to your doorstep on Thursday, May 26th or Friday, May 27th depending upon your location. Happy grilling!

Memorial Day 2019

The deadline to purchase our Memorial Day offering has passed. We apologize for the inconvenience but encourage you to shop some of our best sellers.

Where there’s smoke…

you’ll find BBQ expert Myron Mixon cooking!

It’s official! The weather is heating up – and that means BBQ season has begun! Chief fire-starter and the “winningest man in barbecue” shares some of his all-time favorite dishes from the front lines of the barbecue circuit. Whether you’re an experienced grill master or a novice cook, Myron sets you up for barbecue success with two different cooking methods – it’s your choice.

For a memorable Memorial Day meal, mix and match your favorite main and side dishes. Choose from Myron’s classic Smoked Baby Back Ribs, tender Smoked Brisket, succulent Smoked Pulled Pork, or slightly spicy Old-Fashioned Barbecue Chicken, and then add one or more of these perfect side dishes: sweet and savory Peach Baked Beans, flavorful Zesty Potato Salad, Myron’s Mama’s Slaw or creamy Mac n’ Cheese.

1)   Pick your main dishes and sides.

2)   Click ORDER NOW to add all your items to your cart.

3)   Fire up the grill and get the summer started in style!

Order by Tuesday, May 24th at 11am PST and your Memorial Day Mix ‘n Match Box will be delivered on Thursday, May 26th or Friday, May 27th, depending on your location.

Categories
BBQ

How to to reheat Brisket

I love brisket cooking. – Especially a whole packer brisket style. The only problem is that once my family and I  have had our fill, we usually still have several pounds of meat left over. Have you ever tried to reheat leftover briskets? If so, you’ve probably noticed that it no longer tastes like the delicious smoked brisket you enjoyed the previous day. It’s quite disappointing. If you love freshly smoked brisket as I do, and you want to know how a few tricks to locking in that moist brisket flavour so you can still enjoy it later, then continue reading. I’m going to share with you the best ways to store and reheat brisket.

First, let’s talk about slicing your brisket, by comparing the pros and cons of slicing before, and after, you store it away in the freezer, this is the list of the best electric smoker for smoking brisket: https://www.bbqqueens.com/best-electric-smoker-reviews/

Pre-freeze Slicing

Slicing your brisket and freezing the slices so that they can be individually reheated is very useful if you only need to heat a few slices at a time. Brisket slices won’t take up as much space as a whole brisket in your freezer.

But, if you’re not careful, your briskets can dry out quicker this way. Since the meat is sliced, there are more surfaces exposed to air and possible contamination. Keep high standards of hygiene and place the slices in the freezer as soon as they are ready to avoid this problem.

Post-freeze Slicing

If it’s frozen whole, the brisket will retain a lot of its moisture. Contamination is less likely because the exposed surface area is reduced. The slicing of a whole, reheated brisket looks “fresher ” than the slicing brisket.

But, the whole brisket will take up more space in your freezer. You’ll have to reheat the brisket all at the same time, and it takes longer to than reheat slices.

How to keep your brisket moist

If you choose to slice before freezing, let the brisket cool while leaving it in its own broth. This helps it soak-in as much as possible.

Initially freeze the slices on a flat piece of baking paper. This allows them to freeze individually. Pop them in a ziplock bag after they are frozen. Now you can reheat them separately, or as you need them.

Malcolm Reed from howtobbqright.com suggests that the brisket should rest, then separate the fat from the juices and leave the quality of the broth behind. After putting the whole brisket and the au jus in a foil food service pan, the vacuum packs the entire thing, including the pot, This makes it a breeze to reheat your brisket, juices and all.

The best ways to reheat Brisket

Brisket can be heated in a few ways and the best pellet smoker. Depending on how long you have or how you first froze the brisket, the best way to reheat is to be different.

Keep food safety in mind —  it is essential to check the temperature rather than the clock when heating or reheating brisket. The internal temperature of the meat must be 160 ° F to eat safely.

Similarly, if you reheat a whole brisket in the oven or the smoker, make sure that you first let it freeze properly. This means allowing it to freeze in the fridge for about two days. Thawing in the refrigerator is the easiest way to soften your meat without losing too much moisture and without leaving your meat in the 40-130 ° F ” danger zone. ”

1) Using Your Oven to Reheat Brisket

If you’ve frozen your whole brisket, it’s probably the fastest and easiest way to reheat your meat.

  • Preheat the furnace to 325 ° F.
  • After the brisket is frozen and the oven reaches temperature, pop the brisket into the oven and cover with foil. Two foil layers are even better if you want to make sure there are no foil holes. Foil holes will lead to dried meat.
  • Your brisket should be ready in about an hour, once the internal temperature in the oven has reached 160 ° F,
  • To keep your brisket moist, either ensure that the first juices are still in the bottom of the cooking tray, or add some moisture.

One suggestion is to reduce by half two cups of apple cider or apple juice, add a few spoons of your favourite barbecue sauce and add the mixture to the bottom of the pan. This can be used as a sauce when the brisket has been reheated.

2) Reheating in your Smoker

You can also warm it in your smoker once the meat is thawed out. Warming in the smoker is similar to oven warming, it only takes longer.

Meathead Goldwyn, from amazingribs.com, suggests the following method in his guide for reheating leftovers.

  1. Heat your grill to 225 ° F Use the 2-zone cooking setup for reheating.
  2. Sit your foil-wrapped brisket in the indirect zone until the internal temperature of the meat reaches 155 ° F
  3. Unwrap the brisket and finish it for about 5 – 10 minutes over the direct zone.
  4. Check that the internal temperature before serving is 160 ° F.

Keep an eye on your meat to ensure that it doesn’t burn when the heat is over.

When you cook on a gas grill, set it to medium heat should be ideal for reheating.

3) Using the Sous Vide Method to Reheat your Brisket

This method is excellent because you’re never going to dry out or overcook the brisket this way.

We must give foodfirefriends.com credit for the idea of using sub video to reheat briskets. If you haven’t heard of sous vide, don’t worry. It sounds sophisticated, but sous vide just another word for bath water. It is a fascinating cooking method that has grown in popularity in recent years.

If you are interested in learning more, check the video below.

The downside is that, for this method, you need the right equipment. It’s not the fastest way to reheat your brisket, too. Here’s how it works:

  • Meat is vacuum sealed in air and water tight plastic wrap Water temperature ranges from 110-175 ° F
  • Meat is left in the water bath until the internal temperature of the meat reaches the same temperature as the bath.
  • It takes about five hours for a whole brisket that is about 4 inches thick; It only takes two hours for pre-sliced brisket, which is about two inches thick.

While very specialized thermometers are available to check the internal temperature of the meats during cooking or reheating, they are not commonly used outside the commercial kitchens. As an alternative, you can use the time suggestions in this guide.

What about boiling or microwaving Leftover Brisket for brisket reheating?

You may be tempted to whack the brisket in the microwave because it is an unquestionably fast way to recharge your food. The problem is that it microwaves by converting the water molecules to steam. The brisket is essentially steamed from the inside out. This gives you dry, rubbery and absolutely horrible meat. Plain old brisket waste if you ask me.

How about boiling down?

The boiling of a brisket wrapped in an airtight cover can produce quite good results. Like the sous vide method, the meat does not dry out. The trick is to determine the internal temperature of the brisket, as you still have to ensure that it is at least 160 ° F to eat safely.

While sous vide cooking charts are available, they generally do not reach water temperatures when boiling. Therefore, it is vital to ensure that the meat reaches a safe internal temperature when stewing meat to heat it again.

If you are open to trying something else, there are countless ways you can use leftover brisket, and you can find a whole stack of leftover brisket recipes in this round of leftover brisket recipes. But just to inspire you, here are some of our favourite ideas:

Shepherd’s Pie or Cottage Pie:

Technically, the beef version of this recipe should be called cottage cake, but this is irrelevant. The use of cut pieces of your leftover brisket in this classic recipe not only delivers delicious results but also makes midweek meals fast, easy and filling.

 Quesadillas or Tacos: 

If you have tortillas, adding the leftover brisket is a match made in the sky. Keep cheese and sauce simple or jazz with toppings like pickled onions and avocado sauce. Stroganoff beef: creamy, hearty and full, stroganoff beef is a traditional family. And if you have brisket leftover, it’s fast and easy to whip.

The Conclusion

We hope you enjoyed our guide to brisket reheating. Brisket produces such a right amount of delicious meat that you can make the most of this delightful cut by knowing how to freeze, heat and reuse it.

What is the easiest way to freeze and reheat the brisket?

Or have you any questions not covered in this post?

In the comments section below, let us know. And if this article has been helpful, be sure to share it.

Categories
BBQ

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