Induction Cooking and Canning

Of all the options when cooking outdoors, and portable induction burners are among the most efficient. Learn more at TwiceasTasty.com.
Our Montana heatwave rolls on, so I’m moving as may food projects as I can out of the hot kitchen to a shady, breezy space. Fortunately, there are plenty of options when cooking outdoors. As I blogged about all last month, a grill is my favorite summertime tool. It adds another layer of flavor whether I’m cooking a meal, preparing food for the freezer and midwinter use, or firing off rounds of vegetables to stockpile for canning.

But the grill is just one of my outdoor cooking tools. Aboard The Blue Mule, we carry a grill, a two-burner camp stove, and a Jetboil backpacking stove, covering every cooking need while on the water. At home, large canning sessions happen outdoors on a heavy-duty, two-burner cooker. The most recent addition to my cooking arsenal has been a portable electric burner. As long as I have access to a flat surface and an electrical outlet, I can set up this burner for Twice as Tasty live events, workshops, or anywhere else I want to go.

Off the blog, I’ve been researching the best portable burners for The Spruce Eats. My latest lineup has been focused on induction models.
Read more about induction cooking

Flavorful Reductions

Cooking a quick sauce or glaze in the same pan as your main ingredient soaks up concentrated flavor. Learn more at TwiceasTasty.com.
As I wrap up my month of cookware testing, I’ve been stretching the limits of nonstick pans by using some of my favorite flavor-building techniques: browning, reducing, and glazing. Stainless steel and cast iron are the more typical materials for these techniques, because some of the point is to suck up the caramelized bits that stick to the pan—those bits that nonstick surfaces are designed to eliminate. But there’s a difference between burned-on food and fond, the caramelized particles left after browning. Even a good nonstick pan generates some of these intensely flavored bits.

It made sense to me to test these techniques in nonstick pans, since I never create them using the standard base ingredient: browned meat. By cooking a quick sauce or glaze in the same pan as your main ingredient, you can soak up that concentrated flavor—whether you started with meat, shrimp, mushrooms, or root vegetables. It really is all about the flavor.
Learn to make flavorful reductions and Mushroom Pan Sauce

Cooking Grains

Most grains want a fun, flavorful addition, whether it’s stirred in or piled on top. Learn more at TwiceasTasty.com.
Eggs may be the ideal test food for skillets, but grains put saucepans through their paces. Starchy foods like rice, oats, pearly barley, and pasta always tend to get sticky, but everything from type of pot to temperature to water-to-grain ratio can also make them stick or even burn onto the cooking pot. This can leave you not just with a gummy meal but also with a gummy mess to clean up.

So as I’m testing cookware this month, I’m cooking lots of grains. All of them want a fun, flavorful addition, whether it’s stirred in or piled on top, like this week’s new recipe.
Learn about cooking grains and Curried Sweet Potato and Mango

Cooking Eggs

To put it simply: Testing cookware by cooking eggs is fun. Get cooked egg recipes at TwiceasTasty.com.
I have to admit that I’m one of those people who holds onto cookware way too long. After pots are scratched, warped, and showing their age by letting even the simplest foods adhere to their surface, I continue to use them. Replacing cookware, especially a high-quality set, is expensive. So I’ve been excited to set out on a quest for the perfect cookware.

Eggs in many forms are ideal test recipes. They can be delicate yet prone to burning or sticking. They cook quickly, so they’re speedy, easy meals. This time of year, the chickens are laying prolifically. Most egg dishes don’t require a recipe, and many styles can be created just by cracking a fresh egg into a hot pan. But some call for a bit of technique, including endless variations on omelets.
Learn to make A Three-Egg Omelet and other cooked eggs