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Need a quick appetizer recipe to bring to your next holiday gathering? Our Chorizo-Stuffed Mushrooms make a pretty presentation and a yummy addition to any party menu. As always, the right tools make all the difference. For our Chorizo-Stuffed Mushrooms, consider sautéing in our All-Clad 834 Fry Pan or the Calphalon Unison Non-Stick Pan. Bake your assembled stuffed mushrooms in our Emile 38 Quart Deep Dish Lasagna Pan or the Emeril Blue Cast Iron Deep Dish Baker.  The Web, December 15, 2009 – CooksPlus 1. Faster and More Powerful Search Capabilities. 3. Improved Checkout and Simpler Site Layout. 4. Enhanced Security so Customers can Shop Online Worry-Free. As we the holiday season continues to swirl around us, the parties, gatherings and get-togethers are full of friends and family, food and of course, wine. Deep reds, crisp whites and aromatic blushes wink at us from all types and sizes of wine glasses. The key to finding the right wine glass for your next party or even your next glass of Bordeaux or Sauvignon Blanc is understanding what wine connoisseurs have always known – that the shape of glass you choose is determined by the wine you plan to pour into it. Thai Red Curry Chicken To save yourself extra work and create the best dishes, always use the best cookware and the right cooking tools. Use the 7″ Santoku Knife and the 3 Quart Sautoir to create Thai Red Curry Chicken. Some great ideas for Santoku Knives: i. Shun Classic Kershaw 7 inch Hollow Ground Santoku http://www.cooksplus.com/shun-classic-kershaw-7-inch-hollow-ground-santoku-p-1015.html ii. Wusthof Classic 7 inch Santoku Hollow Edge Knife: http://www.cooksplus.com/wusthof-classic-7-inch-santoku-hollow-edge-knife-p-1093.html With Thanksgiving right around the corner and the rest of the holiday’s coming up in the next few weeks, chances are that you or someone you know will be carving a turkey, ham or roast in the coming weeks. Are you prepared to do the job with the right tools and skill? “What do you mean?” you say – “It’s only carving a piece of meat.” You remember your grandmother cooking everything from pineapple-upside down-cake to crispy-edged pancakes in it and even transferring the pan from the stovetop to the oven to finish off a batch of diced potatoes. That cast-iron skillet was always being used. Why, when it was such a heavy and unattractive tool did it serve such a high post in many kitchens in past generations? Some of the most frequently asked questions about cookware.
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| 1. | “The business end of the knife” or the blade, is precision forged from one solid piece if steel and is tempered to optimum 56′ Rockwell. |
| 2. | The blade spine, thicker than the rest of the blade is carefully ground and polished to an impressive shine. |
| 3. | The edge of the blade is skillfully crafted. It is razor sharp and easily maintained. |
When it comes to creating culinary delights as done by famous celebrity chefs, choosing the right knife is essential:
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The Sharpening Steel
With regular use, any knife’s edge will lose its “bite”.
Use your sharpening steel to realign the edge and to keep it sharp. This will insure a lifetime of cooking pleasures.
A Diamond Sharpening Steel
But also dull knives can easily be sharpened by using a sharpening steel which is coated with industrial diamonds.
Honing / Sharpening Technique
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