3 Types of Pans That I Love Recently

2017-01-03 17:18:09 | 日記
03/02/2017 (afternoon) Recently I use 3 species of cooking pans, by preference: 1.a small skilet of 14cm diameter, 2.a white china pot, 3.a pressure cooker.

The skilet is heavy compared with the other pans of this size. However, I liked the weight. I can do excersise of arms, during cooking. It works as a dumb bell. I can eat the cooked dish directly from the skilet, without moving to the plate. It's extremely convenient. I cook almost every dish with it, when I cook just for me.

The china pot is used for Japanese hot stew served in it at the table. I bought it in a china festival held in Hachioji. I was looking for an old fashioned spender type one, that was rare recently. When I found it, I thought it was so beautiful like a pretty oriental female with bright skin. It was made in a local town in Tokai area. I liked it and paid US$13 for it.
I like its shape and colour, and the design on the tap, that looks like a baumkuchen in white and beige. When I serve the dish in it, I feel proud as a cook. It makes my dish seem sofisticated.

The pressure cooker is used for the dish with a certain quantity. Today I cooked spare-ribs with sweet pickled wild leeks in the cooker. I appreciated it for lunch. It was superb!
I got to know the convinience of the pressure cooker when I was in Brazil in 1989. Almost all of my friends used the pressure cooker. And Brazilian pressure cooker is made of alminium and lighter than Japanese one.
In Japan, at that time, people didn't use pressure cookers so often. In my house, there was a pressure cooker made in Italian Company called Lagostina, however, it was rarely used, because it was so heavy.
In Brazil, my friends were busy diligent workers and had not much time to cook in a traditional pan. So they cooked in a pressure cooker. I was impressed that Brazilians were so rational.
I wanted to buy a pressure cooker when I was in Hachioji to stew meat and vegitables in short time. I said my intention to obtain the pan to my mother. She said that she had one, never used by her because of its heavy weight. It was different from the Lagostinas' and much lighter than that. So I was given it by her and make use of it.

This morning, I had a rice cake in a soup of the leftover, a fried soybeans stake with gladed ginger, fermented soybeans with gladed white radish, and a piece of traditional sweet called "HIYOKO", which was bought by my daughter Clare in Tokyo with a cup of green tea.

"HIYOKO" means a chick. The shape models it. This sweet is popular among the family of my friend and resident in Portugal Ms.Ayano. My kids always have asked me to buy it when I came back from Tokyo. The shape seems fairly attractive to kids.

The leftover was "HAKUSAI-NABE", that I've written before, which was cooked in my beautiful white pottery. I arranged it for my breakfast.
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