Pyrex Portable 9pc Double Decker Set

!±8± Pyrex Portable 9pc Double Decker Set

Brand : Pyrex? | Rate : | Price : $60.58
Post Date : Dec 19, 2011 19:06:32 | Usually ships in 1-2 business days

Includes 1-ea 3-qt Oblong, Blue Plastic Cover, Blue Carrier, Large Unipack, 2-ea 6-cup RectangleStorage Dishes, Blue Plastic Covers.

• Portables 9-Pc Double Decker Set.
• BACKORDER. NEW ORDERS SHIPPING 12/21.

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Why You Should Store Food in Glass Containers

!±8± Why You Should Store Food in Glass Containers

Most of us start off storing food in plastic food containers, but while these are OK for storing dry foods (cereal, dry pasta, lentils), it soon becomes apparent that they just don't work for storing cooked foods, liquids, anything acidic, and anything that needs heating.

The plastic start to warp and stain, and odours start to attach to them (I once stored a garlic casserole in plastic container, and several years later, I can still smell the garlic, which seems to have got cooked into the plastic when I heated the container in the microwave). This is because the plastic reacts with food substances when heated.

So I switched to Glass Storage Containers and have never looked back. They aren't that much more expensive than plastic - you can get a decent set of five containers with fitted lids for about .99. But they look great - you can place them on the dinner table with no embarrassment at all - and most importantly, they do not stain, warp, absorb smells or react in any way with the food.

I have two main sets - the Pyrex Bake n Store set, which allows me to cook casseroles, and then when the meal is over, simply seal the dish with the leftovers within, using one of their fitted airtight lids, and then pop it into either the fridge or freezer (depending on how long I want to keep it). It is then easy to get the container back out, remove the lid and microwave it, ready for another meal. I also have a set of smaller containers - these are for smaller leftovers (things I've cooked on the hob and then transferred to the container) and for use as lunchboxes. These containers are also great for anything liquid. For instance I make my own pasta sauce in industrial quantities and then store it in small containers, each enough to make a single family meal, which I can then extract as I when I need to cook pasta.

The glass containers are also easy to clean. The only caveat I have is that you need to handwash the lids - don't put them in the dishwasher as the seals will start to erode and they won't be as airtight as before. The containers are also pretty tough - I've dropped one, but it didn't shatter - I understand this is because it's made of toughened tempered glass.

Why You Should Store Food in Glass Containers

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Cooking With Kitchen Pride - Mushroom Flatbread

!±8± Cooking With Kitchen Pride - Mushroom Flatbread

Chef Sarah Tenberg prepares a delicious mushroom flatbread with locally grown, family owned Kitchen Pride mushrooms. Mushroom Arugula Flatbread with pine nuts 1/2 recipe whole wheat pizza dough 2 tablespoons extra virgin olive oil 1/2 pound mushrooms, trimmed, cleaned and sliced 6 slices hot pepperoni, sliced very thin, chiffonade Salt and freshly ground pepper to taste 1 heaping tbl roasted garlic 1 Tbl fresh basil leaves, chopped 1 teaspoon fresh rosemary, chopped 3 heaping Tbl ricotta cheese 1 oz mozzarella cheese enough parmesean to sprinkle on top ¼ cup chopped pine nuts About 1 heaped cup mache 1/4 teaspoon truffle oil/reduced balsamic 1 teaspoon high qaulity olive oil oil Whole Wheat Pizza Dough 2 teaspoons active dry yeast 1 cup warm water 1/2 teaspoon sugar 1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts 1 1/4 cups stone ground whole wheat flour 1 1/2 cups unbleached all-purpose flour, plus additional if necessary for kneading 1 1/4 teaspoons salt 1. Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the sugar, and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil. 2. Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor (the dough will be a little tacky; flour or ...

Cooking With Kitchen Pride - Mushroom Flatbread

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