Cooking with Magnets

A recent article explained the up and coming use of cooking with magnets! It's officially called "induction," where heat is generated as long as the right pots and pans are placed on top of the stove.

The article goes on to explain some of the reasons why this new eco-friendly choice is a great option if you're doing a home renevation or wanting to switch out your kitchen appliances:

"Safety – Because the cooktop only works when there is a ferromagnetic pot on top of it, there isn't much risk of the kids accidentally burning themselves by touching a burner, even if the stove is on, and it also won't react to a dropped utensil which may hit the burner. That being said, you could burn yourself if you touch a burner immediately AFTER use, or if you touch the pot itself.

Speed – The magnetic action allows for a "boost" of power that can boil 6 cups of water in under 3 minutes.

Responsiveness - The burner reacts quickly, giving the responsiveness of a gas cooktop (cooling and heating).

Cleanliness – The clean lines of a glass top electric plus because it stays cool, spills don't cook on the top.

It's just wicked cool - Let's face it, just sounds cool when you say you cook with magnets. And I can't even tell you how many times, during a family gathering, I had to demonstrate how fast the water would boil."

Of course going green with your cooking would require a new set of pots and pans that would interact with your new stovetop in the correct way. However, Ikea has a wonderful line of ferromagnetic cookware for absolutely fantastic prices. Go here to see an example.

Source & Photo: Real Simple

Caffeine Intake

I saw an interesting article on Real Simple's website about monitoring your caffeine intake. The recommended limit for caffeine intake is 400 mg per day. While you may (some of you may not!) turn down that third cup of coffee, there are a lot of hidden sources of caffeine that you may not think of.

photo: realsimple.com

The article says that 12 oz. of Starbucks brewed coffee has 195 mg of caffeine. that may not be too surprising, but did you know your alka seltzer may contain as much caffeine as a Starbucks latte?

Check out this link to see the rest of the article.

Broth v. Stock.... What's the difference?

I was posed with an interesting question over the holidays: "What is the difference between stock and broth?" To be truthful, I had no idea, but I've done my research, and while some definitions vary, the general consensus is that stocks are made with a combination of bones and meat protein while broths are made with meat protein alone. Of course, herbs and spices are used to flavor both stocks and broths.

It does beg the question - how can vegetable stock possibly exist? - since there are obviously no bones in vegetables. More than likely, the term "vegetable stock" is a complete misnomer and it is truly a broth.

Does it really matter? Well - sometimes... yes! Stock, because of the utilization of bones has a deeper flavor and more importantly a gel-like substance that forms on the surface if left to cool. The gel is the result of the collagen from the bones used to make the stock. A stock on the other hand is lighter and will not form the gel-like surface because of the absence of collagen in the liquid. In addition, true stocks are often considered an ingredient in making a soup, sauce, or gravy whereas a broth is generally a final product.

Now we know!