(I love this marinade. It gives the brisket a smoky flavor.)
1 can beef consommé
1 small bottle soy sauce
¼ cup lemon juice
2 cloves garlic (finely chopped)
1 tablespoon liquid smoke
5 lb. Brisket
Combine ingredients and pour over brisket. Marinate overnight in the refrigerator. I use my rotisserie to cook the brisket or you can bake 45 minutes per pound at 300 degrees. Cover until the last hour.
Bourbon Beef Tenderloin
(This is my favorite marinade for steaks.)
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro leaves chopped
½ cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed (or steaks)
Oil to brush grill
Preheat grill or oven to 35 degrees F.
Prepare marinade in a large dish and pour over the tenderloin or steaks. Refrigerate for approximately 8 to 12 hours turning meat over several times. Grill or cook to 140 – 145 F. Let rest 15 minutes.
Marsala Wine Marinade
(A good marinade for meat and venison.)
1 cup. Marsala Wine
¼ cup cup olive oil
Grated rind of 1 lemon
¼ cup lemon juice
2 cloves garlic – crushed
2 tsp. chopped fresh thyme or marjoram
1 tbsp. chopped parsley
2 tbsp. chopped green onion
½ tsp. fresh ground pepper
Mix all ingredients in a bowl. Place meat in a double plastic bag (in case it leaks), pour marinade over meat, close bag, and place in a baking dish in the refrigerator for up to 12 hours.
Eye-Of-Round Steak Marinade
½ cup vegetable oil
½ cup bourbon
1 (10.7 ounce) package Italian Salad Dressing Mix
1 (2 to 3 pound) eye-of-round beef steak
Salt and Pepper
Using a shallow glass dish, combine the oil, bourbon, and salad dressing mix. Place the beef in the dish and coat with the marinade mixture. Cover and refrigerate overnight. Remove the meat from the marinade and blot it dry using a paper towel. Salt the meat and coat it heavily in black pepper. Place meat in oven and roast until a meat thermometer registers your desired doneness. (I usually take it out at 145 F). Let cool and slice thinly.
Camilla Saulsbury won $50,000 for this award winning burger. These burgers are expensive to make, but without a doubt, the best gourmet burger I have ever tasted!
- 2 pounds ground chuck
- 3/4 cup packed fresh basil leaves, chopped
- 3/4 cup drained and chopped sun-dried tomatoes (packed in oil)
- 1/2 cup grated onion
- 3 garlic cloves, minced or pressed
- 1 3/4 teaspoons salt, divided
- 3 medium-size lemons, preferably Meyer variety
- 4 medium-size fennel bulbs, tops removed, sliced into rings
- 6 tablespoons extra-virgin olive oil, divided
- 12 tablespoons thick-cut black peppered bacon
- 1/2 cup chopped walnuts
- 4 teaspoons balsamic vinegar
- 6 fresh figs, stemmed and sliced lengthwise
- 3 cups baby arugula, roughly torn
- 2 to 3 tablespoons vegetable oil, for the grill
- 3/4 pound aged Teleme cheese (semi-soft cheese), sliced thinly (camembert or brie may be substitued)
- 6 good-quality hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Combine beef, basil, sun-dried tomatoes, onion, garlic and 1 1/2 teaspoons of the salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, 2 tablespoons of the olive oil and remaining 1/4 teaspoon salt; transfer to a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
Drain the bacon fat from the skillet, wipe out the skillet with paper towels and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
Whisk the vinegar with the remaining 4 tablespoons oil in a small bowl and season with salt to taste. Combine the figs, arugula and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling.
Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices and an equal portion of the fig-arugula topping. Add the bun tops and serve.
The market is flooded with different juicers today. Some companies say they’re the creator of the best juicers. Meanwhile, some brands claim they are better than the next.
No wonder new buyers are confused. As a result, they hesitate to buy. Mainly because they don’t want to end up regretting what they bought.
To help out the new buyers out there (and also the juice owners who want to buy an upgraded one), here are my recommendations for the best juicer: Breville Juice Fountain JE98XL, Fusion Juicer MT1020-1 and Cuisinart CJE-1000.
Why these 3 are the best juicers
Let me first talk about the Juice Fountain JE98XL. The Breville Juice Fountain is the most quiet juicer I’ve ever known. Not only that, the covered pitcher also helps keep everything neat and clean. No more messy counter tables for me to clean.
The only flaw I saw is its incapability to do any food processing tasks.
Others also saw the price as a flaw. It’s priced between $100 to $150. But for me, you get what you paid for. The juicer is highly recommended for anyone trying to find the last juicer they will ever own.
Next in my list is the Fusion Juicer MT1020-1. It is easy to assemble, quiet, compact, and shuts down easily. The real plus for me is the price — it’s less than $50!
The bad news is that the Fusion Juicer MT1020-1 only works well if you juice small quantities. It is not as dependable if large quantities are juiced.
The last in my list is the Cuisinart CJE-1000. This juicer is massive, heavy and putting it together is a bit of a hassle. But it is all worth it though once you get it working.
The Cuisinart Juice Extractor CJE-1000 is your best bet in making delicious and nutritious pulp-free juice. It has a large chute, so you can insert whole oranges, pears and apples without having to cut them.
In conclusion…All these juicers are great. They have unique features and specifications that suit a specific need.
If you want efficient and quiet juicing, then go for the Breville Juice Fountain JE98XL.
If you only juice small quantities, then the Fusion Juicer MT1020-1 is for you.
If you require a powerhouse juicer that creates pulp-free juice, then get the Cuisinart Juice Extractor CJE-1000.
Everyone, including you and me, loves a machine that just requires you to push a button and allows you to just sit down as it does your work with speed and efficiency. Making coffee is the same. You need a lot of time to master the art of coffee making, let alone its different types. But if you have money, why not buy a machine that knows how to do it and save your time? That’s where the best automatic espresso machine 2017 come in the scene.
A Super Automatic Espresso Machine is perfect for those who don’t have time to grind their beans and froth their milk, and are impatient in doing so, or simply for people who need more accessibility and ease when making their coffee. They come in different sizes and are manufactured by various companies, with the most famous being De’Longhi. If you are thinking for buying one, you must be asking yourself ‘Is it worth it?’ Well, for that, we’ll need to look at all the aspects and benefits of a De’longhi Super Automatic Espresso machine. So, let’s start!
Why The De’longhi Super Automatic Espresso Machine?
The De’longhi Super Automatic Espresso machine a good choice for your coffee as it is completely self-automated, meaning you just need to fill the coffee tank with coffee beans and sit back and relax while the machine does its work.
It also comes with a built-in grinder which allows grinding beans without a sweat, while the waste box is used dump the used grounds so that you don’t have to take frequent visits to the kitchen’s dustbin. Hurray for the lazy people!
They are also very convenient, meaning you don’t need to have any information about making coffee as the machine does all the work. Although, you need to know which beans correspond with the type of coffee you want, unless you want a latte with cappuccino froth.
What Benefits Will This Espresso Machine Bring ?
The benefit can also be taken as a disadvantage though. The super automatic action is not good for people who want to practice the art of coffee making, as there is no effort required to make one through the machine. So if you want to learn to make one, you should get a semi automatic machine best suited for your needs.
The greatest downside is the price. Ranging from $3000 to $5000, these machines sure make your work easier, but also have the potential to rack up all your savings and hard-earned money in a jiffy.
Should You Own A Super Automatic ?
So, the whole article in a nutshell is that these Super Automatic Espresso machines are great for those people, who don’t possess the time for learning the skills required to make an espresso. But the cost interferes with its efficiency. If you are an avid coffee lover and have a spare thousand dollars, don’t hesitate to buy it, because as Napoleon said:
“I would rather suffer with coffee than be senseless.”
Today coffee is not just coffee is not just coffee. You can find many variations of coffee, from latté, cappuccino and espresso.
But finding an automatic espresso machine can be difficult. But I will try and give you the best buys for home use.
You can find espresso machines costing thousands of dollar and some that are as cheap as chips. Of them claiming to make you are perfect cup of espresso just like in Rome.
If you are looking for a good espresso machine while being on a budget, then Mr. Coffee ECM160 4- Cup Steam Espresso machine is a good buy, it can be purchased for less than 60 dollars and even though it is steam driven it will still provide you with a very good cup of espresso. It is not the best espresso machine on the market, but the best alternative to a real espresso machine.
If you want a really good cup of espresso, I recommend you save some money and buy a better machine like Rancilio Silvia Espresso Machine, it is by far the best espresso machine with a single boiler under a thousand dollar on the market. It is durable and a semiautomatic and made from the best materials, especially the inside of the machine. I’ve always said that you need to get the best materials, whether you’re buying kitchen knives, rice cookers or whatever. It is easy to clean and will give you a coffee shop quality cup of espresso every time.
The best espresso machine for home use on the market is, Breville BES900XL Dual Boiler semi-automatic espresso machine. It is the Rolls Royce of espresso machines and is able to give you espresso that can compete with the ones you can buy at the best coffee shops. Only the best materials are used and the best espresso machine on the market will never let you down and be your best buy even though you have to spend more than a thousand dollars to buy it.
Food Luddite Kitchen Studio
Cooking classes with Food Luddite are all about food, where it comes from and the simple ways to make it delicious. Conducted in our Kitchen Studio, this bright creative space is designed to make cooking enjoyable with our classes aiming to build your confidence, creativity and enjoyment in the kitchen
For small groups of between four to eight people we can schedule one of our chefs to mentor you in a “private class” featuring some of our most popular menus at a time of your choosing. Click here to see our list of possible classes.
And for those looking to redeem gift certificates or vouchers or maybe simply join a scheduled class we have a calendar of cooking classes below for you to select from.
To book call Jo-Ann on 0423 637 078 or email firstname.lastname@example.org and we look forward to you joining us soon.
When you are working in the kitchen the tools you are using is essential to be able to work fast, precise and produce good food and it does not matter if you are a professional chef or you are cooking for your family. A good knife is one of the best tools in the kitchen and if you have ever worked with blunt knife you know what I am talking about. These knives are some of the best on the market and we had a look at some of them.
Shun Classic Chef Knife
Here is a knife that is so versatile you can use for all purposes in the kitchen, a knife that is good a chopping vegetables but also at slicing meat, if you are ever going to buy just one knife from this brand it should be this one. It is made from VG-10 stainless steel and is corrosion free.
Shun Chef’s Knife with walnut handle
Once again a knife that is made with the same care as all other Shun knives, a corrosion free masterpiece that will not only service you in the kitchen for all your needs, but also look great as the walnut handle perfectly complements the blade. It is a sharp as a razor and it will be your best friend for years, just make sure to take good care of it.
Shun Classic Nakiri Vegetable knife with 65 layers of steel
Chopping vegetables is so essential in a kitchen, and here you have a knife perfect for the job, it is made for right handed chefs, yes they are that customized. It is made with a unique precision to give you a perfect partner in the kitchen for many years. Like all Shun knives it is made to last and to give you the perfect tool to make food whether you are a pro or a family cook.
If you love Crème Brulee, this recipe is the best I have ever tasted!
½ pint heavy whipping cream
½ pint half and half
4 egg yolks
1 cup of granulated sugar
Zest of one whole orange
¾ ounce Grand Marnier
2 ounces of sugar to sprinkle on top
- In a stainless steel pot, bring heavy cream and half and half just to a boil. In a bowl, mix egg yolks and sugar until well combined. Pour a small amount of the scalded cream into the egg-sugar mixture, whipping continuously. Add the rest of the cream, bit by bit (so as not to cook the egg yolks). Finely zest the peel of the orange and add to the cream mixture with the Grand Marnier. Fill 4 small, ovenproof ramekins with the mixture.
- Bake in a water bath at 350 F. for about 50 minutes to 1 hour. Check to be sure center of each custard is hot. Cool in water bath, then sprinkle with sugar and use a torch to caramelize the sugar on top. (You can also place the custards under the broiler to caramelize the sugar if you desire)
If you are in the market for the best juicing machine to buy that will offer you a bang for your back we got you covered. After five years of using, testing and juicing machines as a juicing and fitness enthusiast I believe the following will offer you value for money without sacrificing quality or versatility.
If you are on a budget I would highly recommend a centrifugal juicers because they are quicker, easier to clean and cheaper however they are prone to high oxidation, produce low yields and make a lot of noise too. My top choice stands out in its own class and based on user reviews too, you can’t go wrong with this one. After years of use and research, I would highly recommend The Breville E98XL Juice Fountain Plus 850-Watt Juicer because it extracts a large amount of juice especially green juice from vegetables(this is the Achilles heel of most centrifugal juicers) compared to its competition at a budget price, it is easy to use and to clean too! It is also speedy if you’re in a hurry and can handle large quantities of fruits and vegetables.
If you are on the market for the best of the best and money is not a problem then I would advise you to go for a masticating juicer because they consistently produce quality juice with a virtually noiseless experience, with low oxidation levels and are also versatile excelling in high fiber content where normally centrifugal juicers don’t excel. Since they also run slow, most of the nutrients and enzymes are retained. However it’s worth noting that masticating juicers are very expensive and slow. From my use experience and around three months of research I recommend the Omega J8006 Nutrition Center Juicer because its multifunctional, cheaper for the value, the juice it yield is higher compared to the competition, it’s also the easiest to clean of all the juicers I have tested in this category with a cherry on top of a 15 year warranty, no you did not read that wrong, its 15 years!
Bottom line is if you’re shopping for a new juicer or you’re ready to upgrade one for a better experience then you should consider your budget and the pros and cons of both a centrifugal and a masticating juicer and after hours of personal use, the models I have mentioned above offer the best of each class.
A condiment is any food added to a dish for flavor, including herbs, spices and vinegars. Here are some interesting condiments that you may or may not have tried before.
Fermented Black Bean Sauce
Black bean sauce is made from black soybeans that have been heavily salted, then fermented and slightly mashed. It is usually mixed with chile sauce, hosin or minced garlic.
Fish sauce has a very pungent, rotting odor and salty flavor. It is an essential condiment for most every sort of dish throughout Southeast Asia.
Ketchup is a bright red sauce with a tangy, sweet-sour flavor. It was created in America and now used worldwide.
Mustard is a mixture of crushed mustard seeds, vinegar or wine and salt or spices. It can be smooth paste or chunky and flavored with herbs, onions, peppers and even citrus zest. It has a tangy flavor and can be used as a condiment or flavoring ingredient.
Soy sauce is a dark brown liquid made from cooked soy beans, wheat and salt. It is essential in most Asian cuisines. Other soy-based condiments include tamari, fermented bean paste and teriyaki sauce.
Here’s my favorite homemade pita with curried tuna salad recipe! After you make your own pita bread, you will never go back to store bought!
1 package active dry yeast
1 teaspoon sugar
1 1/2 cups warm water 105-115 degrees
1 teaspoon salt
3 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil
- In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
- Stir the salt into the flour. A little at a time, add the flour mixture mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
- Turn the dough onto a lightly floured surface and knead until it’s smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
- Place a large pizza stone (see ad) on the lower oven rack; preheat the oven (and stone) to 500 degrees F.
- Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
- Using a rolling pin, roll each dough ball into a circle that is about 8 inches in diameter and 1/4 inch thick. Making sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly.
- Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.
Curried Tuna Salad
2 – 6 oz. cans solid light tuna, packed in olive oil
1/4 cup sliced pickled jalapenos, drained and chopped.
1/2 cup mayonnaise
1 Tbsp. fresh lime juice
2 teaspoons best-quality curry powder
1/4 cup diced celery heart
1/4 cup diced red onion
1/2 cup dark raisins
1/2 cup coarsely chopped Granny Smith apples
1/4 cup chopped fresh basil leaves
Salt to Taste
- Drain the tuna well and break into large chunks. Mixing gently, combine tuna with jalapenos, mayonnaise, lime juice, curry powder, celery, onion, raisins, apple, basil and salt. To assembly, stuff some shredded lettuce into pita halves along with some tuna salad.
For the Filling:
2 Tbsp of Olive Oil
1 Small Onion, finely chopped
1 Clove of Garlic, minced
4oz of Ground Beef
3/4 cups of Chopped Canned Tomatoes
1/4 cup of Frozen Peas
Salt and Pepper, to taste
2 oz of Dried Mozzarella, cut into small pieces
For the assembly:
1 ½ cups of Flour
2 Cups of Bread Crumbs
Vegetable Oil, for deep frying
1 Batch of White Risotto (see recipe on Laura in the Kitchen) make sure it’s very cold
2 Egg Yolks
To make the filling:
1) Preheat the oil in a large skillet over medium high heat and add the beef, cook until the meat is pretty much fully cooked (if the beef gives out too much fat, drain most of it out)
2) Add the onions and garlic and cook for another 5 to 6 minutes or until the onions have cooked down.
3) Add the tomatoes and season with salt and pepper. Reduce the heat to medium and simmer for about 25 minutes, add the peas and cook for 5 more minutes.
4) Allow to cool completely.
5) Line a baking sheet with parchment paper, set aside.
6) In a large bowl, mix together the cold risotto with the egg yolks.
7) Using a small ice cream scoop, form out the rice balls, make an indent in the center and fill it with 1 Tbsp of the filling and one small piece of the mozzarella. Mold the rice balls around the filling (if its too sticky, wet your hands with a little water)
8) Place them on the parchment lined baking sheet. Pop them in the fridge for 10 minutes.
9) Beat the 4 eggs in a shallow bowl, also place the flour in shallow bowl and the bread crumbs in another.
10) Take the rice balls out of the fridge and one at a time, gently roll them into the flour, then the egg and finally the bread crumbs (make sure the rice balls are coated well with each layer).
11) Place the coasted rice balls on the same baking sheet and pop them in the fridge for about an hour to make sure they are nice and firm.
12) Fill a large pot or a deep fryer with about 3 inches of oil and heat up over medium heat to 375 degrees.
13) Fry the rice balls in the hot oil for about 5 to 6 minutes, transfer them on a paper towel lined platter to drain the excess oil.
Recipe By: Laura Vitale
After all the hours I’ve been in the kitchen, I think I can say that I know a lot about cooking. Cooking can be a pain or it can be a joy. Not many other activities give you such instant recognition. With the right tools, even an amateur can make a splendid 5 course dinner. The best part about cooking is that you don’t even need to give it much thought. Most of the time, your primal instincts can guide you to a scrumptious meal prep.
I Dreaded Cooking For A Long Time
When I was younger, I always hated preparing food. I knew that I had to eat but I’d prefer going a few blocks away to a local restaurant than cooking in my own kitchen. Only after I bought the right chef knife did I realize that I was turning cooking into a very painful experience.
My Mom’s Old Knives
My old kitchen knives were actually hand me downs from my mom. She had bought a new Wusthof knife set just before I moved out so she told me to take her old ones. To me, kitchen knives are just supposed to be a tool to cut. I never cared to sharpen or hone them. That was until one of the old knives chipped at its tip.
The Victorinox Chef Knife
When I bought my new chef knife, I realized how much difference owning a sharp knife made. I was excited to try it out. It wasn’t an expensive knife. I actually bought a Victorinox budget chef knife.
Some people even call this Chef knife the king of the budget kitchen knives.
Importance Of A Good Chef Knife
The sharpness and the agility was like no other knife I’ve used before. I spent less time slaving in the kitchen and more time enjoying my home cooked meals. A good chef knife makes all the difference. It’s so amazing because you won’t know what you’re missing until you’ve got your hands on one.
Buying a good cookware set is always an idyllic speculation, whether you are replacing an old cookware set or you are doting to buy a new brand. Budget is always a major concern. However, spending more definitely gives you a better quality.
Besides, you also have to make sure if the so called good cookware set selected by you, matches up the cookery needs. So you have to remember a few points before making your wise choice. Confirm if the cookware set has the right pans according to your usages. Read the product descriptions for their individual sizes. Then plan accordingly to your family size.
Here are some of my best cookware sets. I have been using them for a while and I put them under the category of good cookware sets. Yes I do have bad cookware sets that were never utilizable.
T – fal E918SC Cookware set – 12 pieces
I adore the set. It has a thermo spot indicator which is extremely obliging for me as I am an absent – minded being. The spot indicator tells you, if your pan has been pre – heated for cooking. It also indicates when your vegetables start to over burn. It is non – stick and is highly scratch resistant.
It is a 12 piece set. It has 8 inch sauté pan, a 10 inch sauté pan, 2 quart sauce pans, a dutch oven, a spoon, a slotted spatula. All the pans come with lids.
Price : $100
Cook N Home Cookware Set – 15 pieces
This is a good Cookware set. It looks gorgeous with its black out coat. The best part, I love about the set is the handle. The handles of the cook wares are soft to touch. And also, they remain cool while cooking.
It has 15 pieces. A casserole, a quart sauce pan, a dutch oven, 2 fry pans and all the pieces come with lids; allowing you to watch while the food gets cooked. Also a solid spoon, 2 slotted spatula, 2 star slotted spatula and a frying spatula. The wares are coated with aluminium that ensures an even heat distribution.
Price : $50
Cuisinart Stainless Steel cookware set
This is yet another extremely good cookware set. Steel Steamer, a skillet, a sauté pan are its highlights. This is highly durable as it is made of stainless steel both in the interior and the exterior. The grip handle remains cool while cooking allowing you to grip it while cooking. It is now glittering my kitchen with its high polished lustrous steel! You should try these too.
Price : $255
Rice is one of my favorite dishes. That is why as a good cook and a mom, I have had this amazing experience with my family, whenever I cook rice. For many years, we have been eating and enjoying the rice meals together. I was shocked how my kids remembered those tasty rice meals we had together and those that were not very tasty. I asked myself what made the difference. Now I know, I remember the tasty rice meal memories came in when I used the best rated rice cooker. You can also have these memories if you consider purchasing some of these best rated rice cookers in the market today. From my own experience, I recommend the following rice cookers;
Pot-style rice cookers
These pot style rice cookers, are very easy to operate and also cheap. A friend of mine directed me to this rice cooker, and I can ascertain that the experience I had after purchasing this rice cooker is inexplicable. They have numerous capacities; you can find a pot, which can serve up to 30 cups. This is better for a bigger family. Good thing also is that the pot is removable. Therefore, once the rice is cooked, you can easily remove the pot. Some rice cookers have a stainless steel pot, which is very durable but may be expensive. Advantageously, the lid has a vent, which is used to remove the excess heat while cooking. With the vent, forget about eating poorly cooked food, it does a good job.
Cool-touch rice cookers
This rice cooker has also helped me get the tasty rice I required on those festive seasons of the year. The pot has hinged lids that help to keep in moisture and steam while heating. The only disadvantage with this rice cooker is that they have a small capacity of almost 10 cups of rice, however for a nuclear family; this is enough for a meal. The outer covering will remain cool, giving you a good grip. Although this pot is pricey, it is worth the money. My kitchen experience is good and amazing with these rice cookers.
Sonia teaches us how to prepare the Milanese cutlet, a classic of Milanese cuisine is known throughout the world. The Cotoletta Milanese is a tasty dish, but the original cutlet must be at least 3 cm thick and must be cooked on the bone.
The Milanese cutlet is made with veal at least 3 cm high. When cooking it must be wholly fried in butter.
2 medium eggs
200 g butter
200 grams of bread crumbs
4 weight veal ribs of approximately 300 grams each
When it comes to the chef knife, the major thing I focus on is the quality. Majority of the times we can find out the quality of the knife from our first glance. The first knife which strikes my mind when I think of it is the Henckels Professional S 8 inch Chef Knife purely for its quality and the brand reputation. The profession S series is one of the finest in their series. It is manufactured using one chunk of steel along with a three-rivet handle and is absolutely gorgeous. It does its job perfectly and its easily one of my favorite. Highly recommended for its brand reputation and quality.
Next comes another masterpiece. the Wusthof Classic Ikon 7 inch Extra Wide Chef’s Knife. One impressive feature of this beauty is that each blade is fully polished by hand. The angle of this knife is impressive which reduces the drag when slicing through foods. The advantage of its PEtec technology is clearly evident with increased sharpness of its blade and a longer life. Highly recommended for its craftsmanship and technology.
Next in line is the beautiful Shun Classic 8-inch Chef Knife with its unique striking wavy pattern. This knife is so light weight that you barely feel the weight in your hands. I had a slight doubt about its efficiency since it was light weight, but no i was completely wrong! It slices through the denser foods with ease like a professional doing its job quietly. Another noticeable feature of this knife is its simple, unique and bold Pakkawood handle which fits in the hand so perfectly. Highly recommended for its unique beautiful look, lightness and high efficiency.
I cannot stop my recommendation list without mentioning about the Messermeister Meridian Elite 9-inch Chef Knife. This knife is known for the super sharpness. By using the word super, i really mean it. This knife is so sharp that many times the industry professionals recommended this knife when compared to other big knife brands. Its size is a clear advantage when compared to other knife brands. Highly recommended for its ultra sharp blades.
My friends always manage to cook faster than me, and one of the reasons is that they are better equipped. While I cannot manage to buy all the equipment that they have, I can certainly add a boning knife to the knife set that I have at home. But I would like to buy the best boning knife around so that I can spare monies for other things. The net is a blessing for people like me, because there are so many reviews. The blog recommends Wusthof Classic with 6 inch blade. It does look perfect, and the description mentions that it has high-carbon forged stainless steel blade. Now, I don’t know what that means, but it does sound better than it being merely stainless steel. I also do not understand what high tempered forging is all about. But this knife is forged from specially tempered steel. The blade length is about 6 inches, and the handle would be about 4 inches. I would think that is a tad short for my wrist but this one is within my budget for this month. The handle has three rivets, which means it is never going to come out.
My other alternative is the Victorinox 47513 boning knife. This knife is also suitable for cutting hog and neatly skinning beef. I don’t skin beef for sure. We buy from super markets in the packets. But cutting hog is done at times, when there are parties at our place. We do have large family gatherings each year. The blade of this knife is also about 6 inches but the handle is not riveted. I am primarily considering this one because somebody has recommended this for filleting. It is also perfect for splitting chicken from bones. I might opt for this boning knife simply because I will have better grip in this one when compared to Wusthof Classic. As far as price is concerned, there is not much difference.
Here’s a shrimp clemenceau recipe I really like from Cooking in Sens. See the full post here.
2 lbs of gambas or shrimp headed, shelled and deveined
2 tbsp Old Bay seasoning or a good quality Creorle seasoning
2 tbsp olive oil
1 tbsp butter
1 large, firm aubergine/eggplant, diced
3-4 garlic cloves minced
Salt and pepper
2 tbsp butter
1/2 lb mushrooms, sliced
1 bunch young asparagus, tough ends trimmed and cut into thirds
1 tbsp butter
Poached eggs (optional)
Toss the gambas with seasoning and set aside. Heat 2 tbsp of olive oil and 1 tbsp butter in a skillet, add the aubergine and brown on high flame until cooked but still firm. Add the garlic and saute for about 1 minute and sprinkle with salt and pepper. Remove the mixture to a plate/bowl and set aside.
Wipe out the skillet with a paper towel, then add the 2 tbsp of butter and the mushrooms. Saute until the mushrooms begin to release their water, then add the asparagus and continue to saute for about 2 minutes until the asparagus are crisp tender. Transfer to the plate with the aubergine.
Wipe out the skillet with a paper towel, add the remaining tablespoon of butter and the gambas. Saute until just done, about 2-3 minutes. Add the vegetables to the skillet and gently toss and heat.
Divide in to serving plates and top each serving with a poached egg, if desired.
After years of making do with a cheap knife, I finally bought a really good 8″ chef’s knife—a Henckels, although I was also eyeing a Global santoku. It quietly but literally changed my life.
I don’t have amazing knife skills, but having a great Chef knife in my hands really made me enthusiastic about getting in the kitchen. I couldn’t stop making salads and julienning carrots—slicing and dicing had never been so much fun.
While having a sharp chef’s knife can really change how you cook, it needs to be regularly sharpened, whether you use a coffee mug to do so or prefer a more in-depth approach. I’m not great at DIY stuff, so I don’t take any risks—I go to a pro once a year and consider it money well spent.
Cutting with dull knives is dangerous—you have to exert more force to make the knife go through food and you have to make several cuts where a sharp knife only needs to make one or two.
Thus, the chances of having the blade slip and end up somewhere you really don’t want it to end up are a lot higher with dull knives. Plus, dull knives make prepping food harder, and who wants that?
With good knives, as with your body, your car, and your pet, you need to schedule regular maintenance to make sure this thing you value is around for a long time.
But how can you tell if your knife is ready for a tune-up? The truth is, a well-made chef’s knife will still do a better job than your average cheapie 8″ knife, to the point where you (okay, I) will keep cutting with it long past its due date.
To check your knife’s status, look around your kitchen for a round food with a slick surface: a tomato, an onion with the peel attached, or a green apple is a good gauge. You should be able to easily cut into the surface of said food by directing the knife with very little pressure.
The knife should not roll off the slick surface. If you have to use a sawing motion or use the tip of the knife to pierce the flesh, your knife is too dull.
If your knife is truly sharp, it should make slick, clean cuts that allow the tomato to keep the integrity of its shape, as demonstrated in the picture below depicting various ceramic knives and their cutting ability.
Read more at wonderhowto.com
Knives are tools, and it’s best to use the right one for the job. A good knife will have a carbon or carbon and stainless steel blade that runs all the way through the knife handle. It should feel balanced and comfortable in your hand. Here’s a look at the cutlery of a well-stocked kitchen:
Chef’s knife. With its 8- to 12-inch blade, this knife is good for slicing tomatoes and dicing carrots. It’s also adept at cutting roasts and other large, thick meats.
Paring knife. With a thin, sharp, 3- to 4-inch blade, this knife is small enough for peeling apples, potatoes, and other fruits and vegetables.
Serrated knife. Perfect for cutting crusty bread, or anything with a hard exterior and soft interior. But don’t use it to cut meat. Its saw-toothed edge will shred the flesh.
Boning knife. With an extremely sharp and very thin blade that ends almost in a point, this knife is good for delicate cutting jobs, like boning chicken and filleting flounder.
Utility knife. Similar to a chef’s knife, but about half the size, this knife can handle almost all but the most delicate jobs. Keep it handy for when your other knives are unavailable.
More at www.urmc.rochester.edu
One of the biggest attractions of Rome is finding a market in the street. Something as commonplace as that for the Mediterranean becomes an experience for American and Japanese tourists (to name just a few examples) who very gladly pay tens of dollars to buy here and then learn to cook pasta in the center of Rome and her luxurious surroundings.
In Rome I know David Sgueglia della Marra, the celebrity chef who takes you to the market and with whom you can learn to cook pasta and Italian dishes with different products purchased in Campo dei Fiori, the most famous market in the central of Rome. David offers different prices depending on the experience you prefer: morning or evening, with or without a tour of the surrounding area or just cooking class with tasting route. The loud bang puts you eat it made with your own hands under their supervision in an attic of the historic center of Rome. Is it or is it not a good way to sell our healthy habits and the benefits of the Mediterranean diet? If you let me, let me tell you that for me gastronomy is one of the finest ways of knowing the territory and this activity can present to you an exciting new Rome.
This trend is on the rise in Italy and one of its strengths is to sell the Italian lifestyle based on its intangible asset that is the gastronomy: pasta and pizza made with fresh, quality products. Products, of course, acquired in the market. Easy, fun and delicious. In Rome there are about 120 local markets, where the good habit of giving the good morning is maintained, stopping to chat or eye contact. Each neighborhood has its agora so if you callejeas town will run into more than one, and surprisingly, in the street next to the flower stalls, clothing or thrift, are the fishmongers and butchers. That’s at least where I live. Like the city of Rome, the markets are somewhat chaotic but far from being a grievance gives a touch of authenticity: stacked boxes, stalls thoughtlessly, fabric hung to protect gender, vans double park … everything seems save a calculated disorder.
Anyone who thinks that here only eat pizza and pasta wrong. I can say that the Romans, and by extension the Italians are the kings of fruits and vegetables. Everything green is eaten either raw or cooked. In fact struck by the number of applications that give the leafy vegetable: There are several types of spinach, lettuce, cabbage, cauliflower …, stem artichokes and broccoli leaves eaten. Furthermore, greengrocers bags with cut vegetables and ready for minsetrone sold for 1 €. And after paying the greengrocer always flatters you with a bunch of herbs (parsley, celery, mint, rosemary and basilisk).
If there is a star product in Roman cuisine that is definitely the artichoke. There are different varieties and are generally larger than the Spanish and pulling purple leaves. They are delicious but are sold at a high price. The average is buy ten artichokes € 4.50, but I’ve come to see them at 8 € ten artichokes, and if loose purchases can cost one euro unit. Yes, an artichoke 1 €.
Bruna cultivates her own. She and her son come every Tuesday and Saturday at six o’clock position to plant the Casal Bertone and bring vegetables directly from her garden. When buying artichokes taught me to clean to prepare the most famous dish of the local cuisine: “Roman artichokes’. I confess that I have tried without success as she cleaned artichokes. Yet I will not give up because the truth is that with mint and garlic are delicious. This market as I have taught are numbered months. Following European legislation markets should move to Rome covered. Neither Bruna and her son like the idea of leaving this piece of street. They say that open markets are a hallmark of the city and an attraction for tourists. I also believe that this action would end with one of the charms that have lost in the Roman streets.
The Italian kitchen is work and meeting place in one. Conversations around the kitchen table may start with neighborhood gossip and move to politics, but they eventually all come back to the one argument dearest to every Italian: food.
Raffaella’s recipes have been passed on in the homes of friends and relatives or picked up during a chat at the food market or with the local butcher; some are foolproof, others are small gourmet adventures and most of them – think pizza or pasta making – are fun to try out with kids too. Based in the Val d’Orcia, the cooking classes are Tuscan at heart, but anything from pizza to risotto can be included for a trip through Italy’s culinary ABC.
The lessons are held in English in the kitchen of your holiday rental in southern Tuscany or at Raffaella’s beautiful historic home in the countryside near Montalcino.