In most Kitchens the need for more storage and as well as quick access can be a real challenge. Cookware, Appliances, Cook’s Tools and Cook Books need a storage location but also need to be easily accessible when we are ready prepare that great meal or entertain our guests. A quality Pot Rack is a great way to accomplish this challenge. It will allow the maximum use of your kitchen space while allowing work with a minimum of required movement between the different prep areas in your kitchen. Pot Racks come in a wide range of sizes, styles and finishes. They can be easily hung from the ceiling, wall and are available as a free standing floor rack. Depending on your decorative style Pot Racks can be modern and minimalistic or ornate with exquisite detailing. The better racks like Enclume offer an old-world craftsmanship, hand wrought by skilled craftsmen on traditional French metal forming equipment. A quality rack can not only help better organize your kitchen but like furniture can enhance the look and feel to a room that you spend soo much time in. Read more...
To get rid of fruit flies, take a small container, fill it 1/2 way with apple cider vinegar. Cover top with cling wrap, poke holes into it and fruit flies will be attracted to the mixture, be trapped and drown. It works. I keep moving it around to where I see the flies.
Did you know that if you take your bananas apart when you get home from the store they will ripen slower than leaving them connected at the stem? Good to know, especially in warmer climates.
Dr. Maring, in an article in USA Today on 11/10/10 says, “When you cook something that’s fresh, you have total input over what you’re eating — over the amount of salt, over freshness and flavor, and over your budget. You have the possibility of doing a good thing for yourself and for your kids, all by cooking from scratch.” “Having a sharp chef’s knife and two cutting boards (one for fruit and vegetables, the other for animal proteins) makes the right thing easy. ..a kitchen knife needs to be sharp so it can get the job done.” Read more...
For better heat distribution a layer or disc of aluminum is placed on the base of some types of cookware. This disc of metal is added to the bottom of the cooking vessel – generally stainless steel – because stainless steel is not a good conductor of heat. This is generally a less costly process versus utilizing a clad metals for molding the cooking vessels. Utilizing an Encapsulated Disc is great for distributing the heat across the base of the cooking vessel but if your needing the heat distributed up across the entire vessel, for example the sides of your pan, then you need to look at a Clad Product.
Ok I’m excited about this new 2 piece bowl and storage set because it’s practical (it’s even microwaveable) and best of all, they can go from the freezer to the oven and your table. They are made of a high quality Borosilicate glass which is BPA free a more healthy approach to food prep and storage. Finally the covers are a soft cushy Silicone – can be used as trivets and/or hot pot holders. I think their just Cool!
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Warm, savory, and satisfying – all ways to describe a steaming bowl of homemade soup. Oftentimes, even the most creative culinary enthusiast shies away from making soup. This may be due to a lack of experience or simply because they’re afraid that their chicken noodle or tomato bisque won’t turn out “exactly right.” Read on to learn the secrets to perfecting the art of homemade soup.
Most health-conscious Americans are seeking lower-fat alternatives to make sauces and soups healthier while maintaining flavor, texture, and appearance. Vinaigrette, a classic cold sauce, can be modified by replacing two parts of the oil with a starch-thickened stock or juice, resulting in a lower fat sauce that actually coats food better than classic vinaigrette. If the stock or juice is full-flavored, the modified version can be even more flavorful than the original.
Directions
Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool.
Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette.
Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper.
To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.
Combine remaining vinaigrette ingredients and whisk into thicken stock.
Kitchen utensils for gifts? If it sounds a little impersonal, think of your Mom and what she likes to do. If she seems to enjoy her time in the kitchen, whipping up one scrumptious culinary creation after another, then it’s not so hard to imagine that an innovative tool which could save her time as a great gift idea. Read more...
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