Cooper cookware: the pro's and con's!

Cookware can be created from 4 different materials: Aluminum, stainless steel, cooper, or iron. For your best heat conduction, a combination of the metals deliever superior and even heat for your food. Let's focus on the most expensive metal to make for cookware: cooper.

Cooper has a classic and professional "look" to it and delivers optimal heat control out of all the metals. Used since historic times, cooper is well-known for controlling heat throughout your pot or pan. Today, it is rare to find 100% cooper pans. Now, cooper is only lined at the bottom or exterior.

The facts:

Pros:

-Controls heat the best.

-Cools down the fastest, thus reduces "warpping" (AKA: dented/uneven) at the bottom.

-You only need a small amount of cooper to get its benefits.

-Very attractive in your kitchen.

Cons:

-Expensive, especially if the exterior is fully lined with cooper.

-Tarnishes (AKA: discolors) over time. Polishing is required on a regular basis.

-True, full cooper pans are heavy and hard to find.


Cooper cookware comes in two main forms: Combined with stainless steel and aluminum (AKA, "clad") or combined with hard anodized aluminum. Both constructions distribute heat evenly.

-Clad construction: Multi-layers will provide a well-heated pan, but may be costly in the end. Also remember, cooking on stainless steel will require more oil/fat, "elbow grease" when cleaning, and attention in the cooking process.

-Hard Anodized Aluminum (with a non-stick coating over it) : Hard Anodized aluminum is just a stronger, more durable aluminum. A protective coating goes over it so cooking is fast, easy, and less oil is needed.

When cooper is combined with the two constructions, your cookware is automatically going to heat more even! Think: evenly cooked chicken breast, tender stir fried veggies, and perfectly scrambled eggs. Delicious!


Are you just an every day, basic cooking chef with a busy life? Then fully lined cooper pans are not for you. I always recommend buying cookware for: your cooking ability, lifestyle, and schedule. Cooper core cookware is an excellent choice for serious cooks/chef who enjoy cooking gourmet meals and love to entertain. Looking to experiement with cooper cookware? Buy a small skillet and test out your culinary skills on it.


Happy cooking!
Kimm

MORE SWEET SUCCESS: Tea-party inspired cupcakes!

I love doing weddings and bridal showers! It lets me create unique and one-of-a-kind treats for a their special day. No matter what the theme or decor is of the shower, I always "play" and "decorate" my cupcakes accordingly.

The host was throwing a baby shower ,for her sister-in-law, that was "tea party inspired." Delicious appetizers and small bites were being created for the event. I was very impressed by the decor, it matched the theme perfect!

I created three cupcake flavors with three different decor!

Lemon cake with raspberry and vanilla buttercream.

Chocolate cake with white chocolate chunks and caramel buttercream.

Peanut butter cake with chocolate buttercream.




Overall, the cupcakes were a hit! The host, mom-to-be, and guest loved them all. This was another example of sweet success.

Happy Baking!
Kimm

Theo's chocolate tasting with Google Plus Local: sweetness in your community!

If you know me, I love a new foodie event and meet fellow people in my community. Thus, that is why I am avid attendee of Google Plus Local events in the Seattle-area. Google Plus is a social media site where you and mix and mingle with current and new friends, globally! Google Places is a rate and review app (download it now in your smart phone!) to help you choose the right business for your needs. All the reviews are done by customers, not paid writers or editors.

On Sept. 5th, Google Plus Local hosted a very sweet chocolate event with theo's chocolate factory in Fremont, a hip Seattle neighborhood. Theo's chocolate is "proud to be the only Organic, Fair Trade, Fair for Life certified Bean-to-Bar Chocolate Factory in North America. " Growing since 2006, they are dedicated to making delicious, safe, and real chocolate for nation.
From "Spicy Chili" chocolate bars, to "Grey Salted Caramels," and the classic "Coffee" chocolate, there is a sweet treat to delight anyone's taste buds.

Theo's Chocolate - Retail Store in Fremont (Seattle, WA).

Wondering through the sweet smelling chocolate factory, it was amazing to see how the chocolate is carefully mass produced for the public. Every detail is considered and not left out. The host gave us a brief history about theo's mission statement and chocolate.

Inside the lecture room at theo's chocolate factory.

The best part of the tour? Making our homemade chocolate bark with theo's own dark chocolate. One of the pastry chefs gave us a demo on how she personally makes chocolate bark for the retail store.


The special tempering machine for the chocolate.

The Pastry Chef lightly "taps" the tempered chocolate, on the baking sheet, to remove any air bubbles.

 Theo provided us with chocolate and toppings to make our own homemade chocolate bark to take home and share. Working in teams of three, everyone had more than enough chocolate to go around!

Our chocolate bark: Half sesame candy and half dried banana-strawberry.

I love going to these events because I meet new foodie friends in the community!

Overall, the event was a sweet success: I ate too much chocolate, saw the inside of a real chocolate factory, and have my chocolate container FILLED at home. Thank you again to Google Plus Local, Google Places, theo's chocolate, and Charles Koh for hosting the event.

For more infomation on theo's chocolate: https://www.theochocolate.com/about-theo
Twitter: https://twitter.com/theochocolate (@theochocolate)
Facebook: http://www.facebook.com/photo.php?fbid=10100292210395080&set=pcb.10100292212615630&type=1&theater#!/theochocolate ("Like" Theo's chocolate)

For more information on Google Plus Local:
Twitter: https://twitter.com/GoogleSeattle
Newsletter sign -up: https://services.google.com/fb/forms/seattlenewslettersignup/

Happy Baking!
Kimm







Heart-shaped sweet treats? Yes, please!

Through social media, I am lucky to meet new bloggers, fellow foodies, and discover new baking products. While reading my tweets one day, I stumbled upon a company called Mastrad, which sells unique baking pans and kitchen supplies. After conversing on twitter, they read my "cupcakes and cookware" blog, loved it, and sent me their heart-shaped silicone baking cups to "test" and try out.



They arrived in a plastic container, which is VERY helpful for storage and making sure they stay organized in my pantry. The heart-shaped baking cups are made of silicone, which has its benefits over other bakeware mediums: dishwasher safe, super easy to clean/maintain, and heat safe to 480 degrees F.

Why heart shaped? Why not? I can see myself baking cupcakes and brownies, with my niece and nephew, with these cups! Plus they make it convenient for a "one size serving." No extra time is needed for greasing pans or cutting brownies. PERFECT for a busy parent, beginner baker, or a special holiday treat.

My "test" drive? Baking homemade brownies in the cups. Six of 'em fit perfect in my 9 inch round cake pan. I let them cool 100% before unmolding them. Having heart-shaped homemade brownies is such a treat!

Overall, I am pleased and happy with my Mastrad baking cups. They are easy to use and clean, which is always a bonus. I look forward to using more of their products in the future and recommending their bakeware for fellow bakers and cooks

For more information on Mastrad and their products, check out:

http://www.mastrad.us/ and  http://www.shopmastrad.com/

facebook: "Like" Mastrad, Inc http://www.facebook.com/MastradUS

twitter: follow @mastrad https://twitter.com/Mastrad

Happy Baking,

Kimm

What SALT does to your baked good!

When I first started blogging, I wrote a post titled: "SALT- The most important ingredient!" Yes, I am a lover of anything "salty-sweet" or made with a flavored, coarse, unrefined sea salt. But, what EXACTLY does salt do to your chocolate chip cookies, chiffon cake, or lemon-blueberry muffins? Salt has many functions and actions in the baking and culinary field.

First off, salt naturally adds flavor to sweet and savory dishes. It is a necessary and key ingredient in the kitchen! Along, with black pepper, it is staple to have a salt jar right next to your cooking range.

Salt has many purposes in cooking, here are my top three reasons!

1) Enhance flavor!
No matter what you are cooking, it balances and enhances the dish/food you are cooking. Pre-package foods contain LOTS, AND LOTS of sodium due to the lack of natural flavor and to have a longer "shelf life" than non-packaged foods.

2) Strengthen gluten strands!
Salt naturally helps gluten strands become nice 'n' strong to create a solid structure for your baked good. This is key especially in French-type breads. Forgot your salt when you are baking bread? The dough will become very "slack" and "wet."

3) Give color!
Salt aids in browning. (Secret tip: I like to add a pinch of salt when I am making egg wash for my morning pasteries!) It gives crossiants, breads, and muffins a nice, golden color. Forgot your salt? Your sweet treats and bread will come out pale.

Salt's three main forms:

1) Kosher: A coarse salt, perfect for "every day" cooking. I like using kosher salt when I am brining, salting water for rice/potatoes, and roasting proteins.

2) Iodizied : A fine salt that I love using for baking anything sweet. Why? Since it is a fine grain, it tends to blend into the batter or dough perfectly. Since coarse salt, like kosher, have a larger diameter, it can leave tiny, "salty bites." Stick with a fine grain salt when baking...always!

3) Sea salt: Yes, salt from the sea. The "most pure" salt flavor you have! Go for "unrefined" sea salt and use it when "finishing" a dish. Example:  A few pinches on your grilled steak, seared salmon, in your homemade balsamic dressing, or quinoa, it adds flavor without adding a calories or fat. Many gourmet shops are now carrying flavored sea salts to cater to your homemade meals and tastes.

I have all three at home! Just need one? Go for kosher salt and add more to your collection in your future.

What is the most important tip about salt I can give you? NEVER forget it! Salt to cooking and baking, is like breathing: we need it. Avoid pre-packaged foods, which are drowned in sodium, and cooking your own veggies and meals with your favorite salt.

Here are my favorite salts to use when cooking and baking:
http://waldenlanegourmet.com/category/34-best-gourmet-salts.aspx
(The Alderwood Smoked Sea Salt is one of my faves!)

Happy Baking!
Kimm

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STAINLESS STEEL COOKWARE CONSTRUCTION...explained!

Hence my blog name, "cupcakes and cookware," I wanted to do a post dedicated to the 2 types of stainless steel construction cookware. Stainless steel has a great rank among other types of cookware: long lasting and professionally used. Like most people, I have a mix of all three types of cookware and enjoy cooking on all types. Read more to find out the differences between the two stainless steel construction cookware on the market.

Remember, cookware comes in 3 main materials:

1) Non-stick (aluminum-material base)


2) Stainless Steel (usually a combination of stainless steel and aluminum)


3) Cast Iron

First off....why stainless steel over the other two types of cookware?

Answer: Stainless steel has a wonderful reputation for lasting forever, being non-reactive to all foods, and the ability to take high heat, from a stove or oven, without damaging it. Sound too good to be true? In some ways, yes. Cooking on stainless steel is, well, tricky. You will have to add more fat (olive oil, butter, etc), food will STICK, and more "elbow grease" is needed when cleaning and polishing. ( FYI: You will become best friends with polishers!)
I cannot stress this enough: cooking on non-stick is 100% different than cooking on stainless steel.

Then, why do professionals love it?

Answer: In a professional setting (Yes, I do have experience!) you use super high heat, at a very fast pace, with a dishwasher that is super hot with strong soap. Over time, even stainless steel pans wrap and damage. Remember, professionals have more experience and training in cooking, thus they are able to use any types of cookware without a problem.

FACT: Stainless steel naturally heats uneven. Yes, it is strong, durable, and attractive, but 100% pure stainless steel will not heat in an uniform matter. Aluminum is a decent heat conductor, very abundant, and easy to manufacture. Thus, it is usually combined with stainless steel cookware.

Now, to the two main constructions:

1) Aluminum encapsulated base

-Basically, the bottom has a layered base of: stainless steel-aluminum-stainless steel. The sides are pure stainless steel.

-This construction is lighter in weight and feel.

-These pans will heat decently.

-Perfect for someone who does not want to spend a ton of money of expensive cookware.

2) Clad construction, also known as tri-ply (Clad means layers, a bonding of two metals together.)

- Basically, full layers of: stainless steel-aluminum-stainless steel on the bottom and sides of pans. This will conduct heat better than an aluminum encapsulated base pan.

-Clad construction can get pricey. I recommended clad construction for serious and advanced cooks who do not mind spending extra money.

- Clad construction is getting very popular among consumers, many cookware manufactures are coming out with clad-lines.

-My recommendation? Find a good clad/tri-ply line that you personally like with the right price.

-Overall, "clad construction" is the same within cookware lines. Just find one you truly enjoy!

There are also 5-ply and 7-ply lines, which have more layers of aluminum, stainless steel, and possibly cooper. Why more layers? Unsure. But I do know the more layers you add, the pricier and heavier the cookware gets. My advice: stick to a good tri-ply lines for your best value.

Tips for buying stainless steel :

-Perfect for advance cooks. (Are you a beginner? Or just hate spending extra time cleaning/polishing? I recommend a good non-stick pan.)


-Always have a budget! Go in know you either want a tri-ply or aluminum-encapsualted base cookware.


-Interested in cooking on stainless steel but never have? Buy a small skillet and test out the difference!

Overall, the mass majority of people have a combination of all types of cookware and use them accordingly to the recipe and lifestyle. I recommend cooking on all types of cookware and seeing which ones you personally like and enjoy!

Happy Baking!
Kimm

What Bikram Yoga has taught me about baking.

When I am not working, baking, blogging, or tweeting, I am practicing Bikram's (pronounced "Beek-Rim") yoga. Now, exactly what is Bikram yoga and how does it differ from other types of yoga? Answer: Bikram is a guy. A hardcore yoga guy who created a series of 26 set postures and 2 breathing exercises.

Bikram yoga is a type of Hatha yoga, also known as hot yoga. Yes, it is always done in a hot, heated, and humid practice room. Why? Heat helps your muscles relax, therefore you can stretch better, and it makes you sweat.....buckets. Sweating is a naturally way for your body to cool itself down and detox any nasty stuff that is inside your body. Bikram's yoga tends to be more difficult, disciplined, and well, harder than other types of yoga out there today. (Now, don't be scared to try it! There are many life dedicated Bikram yogis in the community. Remember you are never too old, too sick, or too injured to START.)

Time for the lessons...

When I am taking class, the teacher always speaks the same dialogue...over and over again. Really? How can taking the same class teach me anything new?

Welcome to lesson number one:

I must try and never give up. Giving up lasts forever, trying does not.

In life, especially in baking, we need to do things over and over again until we have mastered them. Did my first brioche loaf turn out golden and delicious? Nope. How about my chocolate chiffon cake? Nah. Even my first attempt at French buttercream turned into a sweet, soupy mess. See, in life, we learn by attempts, fails, and mistakes. Yoga taught me if I fall out of a posture, I must grab my leg again and try, and try, and try.....

Every day is different. What affects my daily class? The weather, season, class size, teacher, how much water I drank, time of day, what I ate throughout the day, etc. The list goes on and on.

This brings me to lesson number two:


I am unable to change what I cannot. I may not be able to change the environment or situation I am presently in, but I can change my mind about it.

If I forget to order a special ingredient, prep my pans properly, buy enough cupcake wrappers, or preheat the oven correctly, there is not much I can do to 'un-do' my mistake. But, I can adjust my actions accordingly and make sure it comes out a sweet success. Yoga taught me if I can change my mind, I can change my life.

The Bikram series is meant to be an intense and hard workout. This is why athletes and "tough peeps" dig it. If you managed to master all 26 postures, which is a very difficult task to complete, there is an advanced series with even more challenging postures.

Finally, lesson number three:


Too good is no good!

In the beginning of my practice, a teacher said, "Kimm, too good is no good! You are sitting too low!" Is it really possible to sit too low in the first part of awkward posture? Well, I managed to do it. Same in triangle, my hips are too open and I often sit wayyyyyy below what is recommended.

Same with sweet treats. You never want anything too sweet, too salty, too dry, or too moist. At the end of the dessert, you always wants to crave one more bite, instead of feeling too full to move. I thought I had most pastry techniques mastered, until I met someone better, I read a book that taught me something new, or someone asked me a pastry question I was unsure how to answer. Overall, in baking and yoga, there will always be someone better and another technique to be learned.


Yoga and baking have one very important thing in common: Both strive for perfection. The perfect pâté brisee, pana cotta, buttercream rose, or semi-freddo to the perfect locked out knee, standing bow pose, backbend, or waiting for the day to finally see your feet in floor bow.

From my baking career to my yoga practice, the journey has been greater, and sweeter, than imagined and expected. Even in tough and difficult situations, I am able to breathe through the storm to sweet success.
 
Namaste. Happy Baking.
-Kimm