Hi: Just finished making a meal from a Epicurious.com recipe and the
the end result was OK .......not marvellous but your usual Bb.....or
60/40 as they say in the non-jazz community.....maybe because I used
Quebec Gruyere instead of Provolone as the cheese
melt...or....possibilities for other miscues are also real....but over
and above that I have two questions as a result of working with this
recipe.......your comments would be appreciated.

Recipe was: Veal with Eggplant and Prosciutto


Question :

1) What are seeded tomatoes?

2) The recipe kept talking about a medium skillet and a heavy large
skillet. I have Cuisinart stainless steel fry pans...4 inches and 2
inches deep respectively (both about 12" in diametre).........THEN...I
also have Le Creuset cast iron fry pans...... 12 and 8 inches in
diametres.....and both about one inch deep. So what is a skillett?
.......as opposed to ?...Are both my Cuisinart and
Le Creuset stuff basically skillets?......is the terminology in recipe
writing culture that loose.....?

Thanks

TJ.

TJ wrote:

> Hi: Just finished making a meal from a Epicurious.com recipe and the
> the end result was OK .......not marvellous but your usual Bb.....or
> 60/40 as they say in the non-jazz community.....maybe because I used
> Quebec Gruyere instead of Provolone as the cheese
> melt...or....possibilities for other miscues are also real....but over
> and above that I have two questions as a result of working with this
> recipe.......your comments would be appreciated.
>
> Recipe was: Veal with Eggplant and Prosciutto
>
> Question :
>
> 1) What are seeded tomatoes?
>
> 2) The recipe kept talking about a medium skillet and a heavy large
> skillet. I have Cuisinart stainless steel fry pans...4 inches and 2
> inches deep respectively (both about 12" in diametre).........THEN...I
> also have Le Creuset cast iron fry pans...... 12 and 8 inches in
> diametres.....and both about one inch deep. So what is a skillett?
> ......as opposed to ?...Are both my Cuisinart and
> Le Creuset stuff basically skillets?......is the terminology in recipe
> writing culture that loose.....?

Seeded tomatoes are tomatoes from which the seeds have been removed.

A skillet is a frying pan. The terms are basically interchangeable. They
most likely use the term medium in regard to the thickness or weight of
the frying pan, possible a now stick pan, as opposed to a heavy, cast iron
pan.

TJ wrote:
[snip]
> Question :
>
> 1) What are seeded tomatoes?

Tomatoes with the seeds removed. Easiest is to slice them in half
horizontally, squeeze and shake them over your sink or garbage bowl.

> 2) The recipe kept talking about a medium skillet and a heavy large
> skillet. I have Cuisinart stainless steel fry pans...4 inches and 2
> inches deep respectively (both about 12" in
diametre).........THEN...I
> also have Le Creuset cast iron fry pans...... 12 and 8 inches in
> diametres.....and both about one inch deep. So what is a skillett?
> ......as opposed to ?...Are both my Cuisinart and
> Le Creuset stuff basically skillets?

I would call your 2" deep Cuisinart ss pan a medium skillet. So is the
4" deep one, but they probably want to call it a saut=E9 pan instead.
Or a "cook's pan". The LeCreuset pans are also skillets and definitely
qualify as heavy.

>=2E....is the terminology in recipe
> writing culture that loose.....?

Yeah, I think so. Some manufacturers try to standardize terms but I
don't think any has succeeded that well. There's a long history of
writing in many languages to deal with, among other things.

-aem

On 24-Feb-2005, TJ > wrote:

> Question :
>
> 1) What are seeded tomatoes?
>
> 2) The recipe kept talking about a medium skillet and a heavy large
> skillet. I have Cuisinart stainless steel fry pans...4 inches and 2
> inches deep respectively (both about 12" in diametre).........THEN...I
> also have Le Creuset cast iron fry pans...... 12 and 8 inches in
> diametres.....and both about one inch deep. So what is a skillett?
> ......as opposed to ?...Are both my Cuisinart and
> Le Creuset stuff basically skillets?......is the terminology in recipe
> writing culture that loose.....?

1) It's nothing exotic; it is simply a tomato that has the seeds and liquid
around them removed. Their removal mellows out the tomato flavor and works
for any kind of tomato. I usually cut the tomato in half and take a spoon
(grapefruit spoons are especially helpful, but fingers work too) and hollow
out each half.

2) Skillet is an old fashioned term; fry(ing) pan is the modern equivalent
term. Skillets from the distant past were a bit different; but, for today's
cook, it's a synonym for fry(ing) pan


x-- 100 Proof News - http://www.100ProofNews.com
x-- 3,500+ Binary NewsGroups, and over 90,000 other groups
x-- Access to over 1 Terabyte per Day - $8.95/Month
x-- UNLIMITED DOWNLOAD

In article >,
TJ > wrote:

> Hi: Just finished making a meal from a Epicurious.com recipe and the
> the end result was OK .......not marvellous but your usual Bb.....or
> 60/40 as they say in the non-jazz community.....maybe because I used
> Quebec Gruyere instead of Provolone as the cheese
> melt...or....possibilities for other miscues are also real....but over
> and above that I have two questions as a result of working with this
> recipe.......your comments would be appreciated.
>
> Recipe was: Veal with Eggplant and Prosciutto
>
>
> Question :
>
> 1) What are seeded tomatoes?

Tomatoes that have had their seeds removed.

> 2) The recipe kept talking about a medium skillet and a heavy large
> skillet. I have Cuisinart stainless steel fry pans...4 inches and 2
> inches deep respectively (both about 12" in diametre).........THEN...I
> also have Le Creuset cast iron fry pans...... 12 and 8 inches in
> diametres.....and both about one inch deep. So what is a skillett?
> ......as opposed to ?...Are both my Cuisinart and
> Le Creuset stuff basically skillets?......is the terminology in recipe
> writing culture that loose.....?

Yes, terminology is very loose, but you can look up this kind of thing
via Google or even Epicurious.

On removing seeds from tomatoes?......What is the main reason for
wanting to do this?.....what is wrong with tomatoe seeds?.....is it a
cosmetic thing?....texture?.....looks?......presentaion?... ..taste?

TJ

"TJ" > wrote in message
...

<Snip>

> Question :
>
> 1) What are seeded tomatoes?

Sometimes refered to as a

Tomato Concasse
To remove peel from tomato, cut an X in the bottom of the tomato. Place in
boiling water for about one minute or until you see the peel coming away
from the pulp. Place in iced water to stop the cooking process. Remove the
peel, squeeze gently to remove the core and the seeds. Chop into small,
diced squares.

This is usually dome for presentation purposes - IIRC the seeds add no
flavor.



> 2) The recipe kept talking about a medium skillet and a heavy large
> skillet. I have Cuisinart stainless steel fry pans...4 inches and 2
> inches deep respectively (both about 12" in diametre).........THEN...I
> also have Le Creuset cast iron fry pans...... 12 and 8 inches in
> diametres.....and both about one inch deep. So what is a skillett?
> ......as opposed to ?...Are both my Cuisinart and

frying pan
Also called a skillet , this long-handled, usually round pan has low, gently
sloping sides so steam doesn't collect within the pan. It's used for frying
foods over high heat, so it should be thick enough not to warp and should be
able to conduct heat evenly. Frying pans come in various sizes, usually 8,
10 and 12 inches in diameter. Electric frying pans or skillets are often
square or oblong in shape. Their heat is controlled by an adjustable
thermostat unit that can be detached when the skillet is washed.

© Copyright Barron's Educational Services, Inc. 1995 based on THE

Dimitri