Advantages Of T304 Stainless Steel - CookWorld WATERLESS AND NUTRITIONAL COOKWARE Instruction Book

7 ADVANTAGES OF T304 STAINLESS STEEL

Corrosion Resistance
Resists food acids, soaps and detergents, and most household
products without staining or tarnishing.
Durability
One of the strongest, toughest, hardest metals used in consumer
products. It resists chipping, denting, cracking and nicking.
Cleanability
Soap and water will suffice for almost all cleaning jobs. 304 Stainless
Steel is non-porous so it will not harbor dirt or germs, thus making it
desirable for use in hospitals and restaurants.
Flavor Protection
It is a standard for cookware with professional chefs in the workplace
as well as in the home because it will not interfere with even the most
delicate flavors.
Temperature Resistance
Although designed for stovetop use, it is durable enough to withstand
conditions in both your freezer and oven.
Economical
Competitive pricing coupled with consumer satisfying results make this
material an ideal choice.
Beauty
With a smooth, mirror like luster, it is the most attractive metal
available for nutritional cookware. In addition, its gleaming beauty
blends with any chosen décor.
3
Seafood
CREOLE FISH
2 pounds frozen sole fillets, cut into
serving pieces
Salt
Garlic Powder
1 green pepper, chopped fine
1 celery stalk, chopped fine
1-15 oz. can tomato sauce
Paprika
1 large onion, chopped fine
Season frozen fillets with salt, a little
garlic powder and put into shallow
pan.
Cover with onion, green pepper and
celery. Pour tomato sauce over fish.
Sprinkle with paprika. Cover and cook
over low heat 25 minutes.
LOBSTER A LA NEWBURG
3 1-1/2 lb. lobsters
Salted water, boiling, to cover
4 tablespoons butter
1/2 teaspoon paprika
Dash of Cayenne
1/2 cup dry sherry
1-1/2 cup heavy cream
4 egg yolks, beaten
6 slices toast
Allowing 1/2 lobster for each person,
boil lobsters in boiling salted water 20
minutes. Remove meat from shells,
saving out meat from claws in one
piece. Cut the rest into 1/2" pieces.
Set aside lobster coral for chopping for
garnish.
Saute lobster meat in butter 3 minutes.
Add paprika, cayenne, nutmeg, and
sherry. Cook until wine is reduced to 2
tablespoons. Blend cream with egg
yolks. Add to lobster and cook over
low heat until sauce thickens. Serve
hot.
SHRIMP de JONGHE
1-7 oz. pkg. cleaned, uncooked shrimp
1/4 cup butter
Dash each of tarragon, nutmeg, mace,
thyme, pepper, onion powder,
garlic powder
1/2 teaspoon salt
2 tablespoons consomme or cooking
sherry
1/4 cup bread crumbs
1 tablespoon minced parsley
Melt butter in small fry pan and saute
shrimp until lightly pink. Add herbs,
seasonings, consomme or wine.
uncovered over medium heat 2 to 4
minutes. Garnish with heated, buttered
bread crumbs and parsley in serving dish.
CREAMED FISH
1-1/2 cup flaked fish, cooked or canned
1-1/2 cups Medium White sauce
Heat fish in white sauce; add additional
seasonings if desired. Serve on toast,
crisp crackers or in patty shells.
Variations of Creamed Fish:
WITH EGGS – Add 2 hard boiled eggs,
chopped.
WITH BRAZIL NUTS - Add 1 cup finely
chopped brazil nuts, 1/2
Worchestershire sauce, and one finely
chopped canned pimiento. Add to white
sauce, fold in fish. Heat thoroughly after
additions. Pour into serving dish and
garnish with 6 whole Brazil nuts and 6
pimiento strips.
20
Cook
teaspoon