CHEFS Mix – a kitchen & cooking blog by CHEFS Catalog

Enjoy your vegetable harvest year-round

Tue, 21 May 2013 09:00:00 GMT

After spending the summer eating the harvest of your backyard vegetable garden, it may be hard to go back to buying your veggies from the grocery store. Store-bought produce tends to be less flavorful—and more pricey. Just like with your fruit harvest, thanks to canning, you can continue enjoying the fruits—er, vegetables—of your labor and even save money!

However, unlike fruit, vegetables have a low acidic makeup and cannot be safely canned using a water bath canner—unless you’re pickling them instead (See section on pickling below). When canning fruit, the natural acids in fruit and the temperature of the boiling water helps kill any bacteria that may have gotten into the jars, making them free from contamination (See more on Step By Step Canning of High Acid Foods from our friends at Ball Corp.) . But, without those natural acids boiling water does not get hot enough to kill the bacteria Clostridium botulinum. So, the safest way to preserve your homegrown veggies is to use a pressure canner. The pressure canner can get much hotter than the water bath.

“I grow my own vegetables and herbs. I like being able to tell people that

the lunch I’m serving started out as a seed in my yard.”
Curtis Stone, Australian chef and author

A pressure canner does not fully submerge the jars like a water bath canner would, but instead uses heat to press the air out. The rising heat of the water raises the temperature in the jars until all the air has escaped and any bacteria have been killed. At this point, the jars will have sealed themselves shut. A pressure canner typically takes 10 to 15 minutes to seal jars. Depending on its size, the canner will need to cool for 30 to 60 minutes before you slowly open it. (See more on Step By Step Canning of Low Acid Foods from Ball Corp.) Speeding up the cooling process or opening the lid too soon can be dangerous if the pressure hasn’t had a chance to dissipate. Follow your manufacturer’s instructions.

Speaking of safety concerns, it is a good practice to check your pressure canner’s gauge once a year for accuracy. The best place to get this done is through you county extension office. (To find your local office check http://www.csrees.usda.gov/Extension/.) There may be a small fee to check your gauge.

In addition, always read the guidelines that come with your canner so you’re aware of the cooking time variations that occur depending on the altitude where you live. After the jars have been processed and cooled, check to see if they are sealed properly by pressing on the center of the lid with your finger. If it moves, the jar did not seal properly and is at risk for contamination.

Pickling option

What is pickling? According to Wikipedia, pickling (also known as “brining” or “corning”) is the process of preserving food by marinating and storing it in an acid solution, usually vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. Another distinguishing characteristic is a pH of less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.

Pickling is often used for fruits, eggs, or vegetables. Because vegetables are preserved in an acidic liquid, it is okay to use a water bath canner. The acidity of the vinegar is high enough to kill any bacteria the temperature of the boiling water cannot kill.

Water bath canners need to be large enough for your jars and have a tight-fitting lid. You will also need a wire rack to sit inside the canner to hold the jars in place so you can remove them without scalding your hands. If you’re using pint-sized jars, you will want a container that is 10 inches deep; for quart sized-jars, look for one that is 12 inches deep. Fill the canner so that the water is 4 to 5 inches deeper than the height of the jars. The temperature of the water and the length of time the jars are in the canner will depend on the recipe and whether you are raw- or hot-packing the jars.

How to can vegetables

Select fresh, young, tender vegetables from your garden. For best results, can them within three hours of harvesting. Vegetables can be prepared for canning two ways:

Raw pack: Raw-packed vegetables are placed into jars uncooked before boiling water is added. The closed jar is then placed in the pressure canner to be sealed.
Hot pack: Hot-packed vegetables are first cooked for two to five minutes before being put into jars with boiling water. The jars are then sealed in a pressure canner. Hot-packing is typically the preferred method because it removes excess air from inside the vegetables, allowing for more to fit in one jar.

Other considerations

Aside from pickling, many people like to can their vegetables for sauces, soups, or chilis. Using extra care is recommended, since the ingredients in soups all have varying levels of acidity and are heat-processed at different rates. To be safe, when canning these items, always use a pressure canner and the hot-pack method.

The U.S. Department of Agriculture also advises to never include noodles, rice, flour, dairy products, or thickeners before canning. These ingredients can all be added later when you heat up the recipe.

Tomorrow: How to safely store the food you’ve canned.

Your turn: Will you try canning? What questions do you have>

Preserving today’s fruits for tomorrow’s use

Mon, 20 May 2013 09:00:06 GMT

Canning one’s own food used to be seen as quaint. Okay in a nostalgic “It reminds me of my Grandma” sort of way, but nearly obsolete in a practical sense. However, as people are becoming more conscious of what goes into their bodies—and as home gardens gain popularity—canning is making a comeback.

What used to be essential for survival—think the Great Depression—has now become a healthy lifestyle choice. After all, when you can your own fruits, you know exactly what goes into the jars. Many store-bought jams and preserves are made with additives and chemicals to extend their shelf lives—and make them sweeter. But, there’s a growing awareness that these things are not good for our bodies and many are returning to the way people used to eat: simple, fresh, whole foods.

Home canning is not only healthier, but it is also frugal. Making your own spreads and preserves—or canning your own applesauce or peaches—is a great way to save money. And, it’s not complicated. There ar

e two methods for this process - you can either use a water bath canner or a pressure canner.

Water bath canner

This method uses boiling water to seal your jars shut. Any metal container that is large enough and has a tight-fitting lid can serve as a water bath canner. You will also need a wire rack to sit inside the canner and hold the jars in place so you can remove them without scalding your hands.

For pint-sized jars you will want a container that is 10 inches deep, and for quart-sized jars, look for one that is 12 inches deep. Fill the canner so that the water is four to five inches deeper than the height of the jars. The temperature of the water and the length of time the jars are in the canner will depend on the recipe you’re following and whether you are raw-packing or hot-packing the jars.

Pressure canner

The second method does not fully submerge the jars, but instead uses heat to press the air out. The rising heat of the water increases the temperature in the jars until all the air has escaped and any bacteria have been killed. At this point, the jars will have sealed themselves shut.

A pressure canner typically takes 10 to 15 minutes to seal jars. Depending on its size, the canner will need to cool for 30 to 60 minutes before you slowly open it. Speeding up the cooling process or opening the lid too hastily can be dangerous if the pressure hasn’t been able to dissipate.

When canning fruit, it is important to use standard canning jars with two-piece lids. Never reuse jars from the grocery store, such as mayonnaise or pickle jars, because they may crack from the heat or seal incorrectly.

How to can fruit

Choose wisely: Select fruit that is not overripe and wash it thoroughly to remove any dirt—but don’t soak the fruit or you’ll deplete the flavor and nutrients.
Act quickly: The sooner you can your fruit after harvesting, the more flavor and nutrients you’ll capture.
Add liquid: Whether it’s a sugar syrup, juice extracted from fresh fruit, or plain boiling water, liquid is essential to the process. If you choose to make a sugar syrup, up to half of the sugar in a recipe can be substituted for brown sugar or mild-tasting honey. Sugar is not necessary for canning, but can help fruits retain their shapes, colors, and flavors. The fruit can then either be packed into jars raw along with the boiling liquid, or boiled in the liquid before being portioned into jars. Before you close your lids and place the jars into the cooker, be sure there are no air bubbles. Either method can be used with a pressure canner, but hot packing is typically preferred when using a water bath canner.

Preserves, jellies, and jams—oh marmalade!

If spreadable fruits are your thing, consider the Ball® FreshTECH Automatic Jam & Jelly Maker. This ultra-easy new product will have you canning jam in just three steps and 30 minutes. Whether you’re craving good old-fashioned strawberry jam to make the perfect PB&J sandwich or tangy pepper jelly to dress up your cream cheese and cracker appetizer, this tool is for you.

Many use these terms interchangeably, but if you want to be a canner-in-the-know, here are the differences:

Preserves are similar to jam, except the fruit is not mashed. It is often cut into chunks before canning or is even canned whole in some cases.
Jelly takes a little more work than preserves or jam because it is made only from the juices of the fruit. The easiest way to extract the juice is by using a juicer or a blender.
Jam is made with the whole fruit so it will contain chunks of different sizes. Mash the fruits in a bowl, but don’t crush them so much that they become mushy.
Marmalade is made specifically with citrus fruits and includes both the inner flesh and the peel, making it bitterer than the others.

Preserving Jam Maker Jams and Jellies

Once you’ve created your first jars of jam or jelly, you'll want to enjoy them now—and in the future. You can preserve your jam or jelly immediately, using any of the three ways listed below. (This information comes from our friends at Ball.)

Enjoy Now

Spread it on thick, then save the rest for up to three weeks in your refrigerator. Easy-peasy.

Ladle hot jam or jelly into hot jars. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.
Refrigerate jam or jelly for up to three weeks or serve immediately to enjoy now.

Note: Always heat jars before adding hot jam or jelly to prevent jar breakage. Jars can be heated various ways. Wash and heat in the dishwasher, just ensure they are still hot by the time you fill them. Or, you can heat them in a slow cooker.

Freeze for later

Freeze jam for up to one year, right in your canning jars.

Ladle hot jam or jelly into hot jars leaving ½-inch headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.
Freeze jam or jelly for up to 1 year.

Headspace is the space between the food and the top of the jar. When freezing, food expands. By leaving ½-inch headspace, you will allow for this expansion. Glass jars with straight sides work best for freezing as they allow for food expansion that occurs during the freezing process.

Preserve for later

With the proper gear, jams can be stored for up to one year.

Prepare your canning gear

While jam or jelly is being made in your Automatic Jam & Jelly Maker.

Fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack with lifter to the side until ready to use.
Wash jars, lids, and bands in hot, soapy water. Rinse well.
Keep jars warm until ready to use in order to minimize risk of breakage when filling with hot jam or jelly. You can heat them in your canner or stockpot of simmering water, or in a heated dishwasher. Set lids and bands aside in your work area.

Fill your jars

Ladle hot jam into hot jars, one at a time, leaving ¼-inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight.
Place filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for five minutes.
Remove jars from water and cool. Check lids for seal after 12 to 24 hours.

Check the seal

Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process.
Store sealed jars in pantry for up to one year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.
Enjoy your homemade jam or jelly or give as a gift.

Your turn: What is your favorite fruit? Will you try canning it or making a jam out of it?

Canning 101

Fri, 17 May 2013 11:00:00 GMT

Canning is a fantastic way to preserve foods you love, from jams and jellies to all manner of pickles, so that you can enjoy them throughout the year. Many people hesitate to jump into canning, but it’s actually a very simple and safe process, especially if you consult this walk-through of how to can foods using a water bath.

Presterilize

It’s easiest to sterilize jars using your dishwasher. Alternatively, wash them in hot, soapy water and then simmer them in your canning pot, covered with water, for 10 minutes. The jars should still be warm when it’s time to fill them. To avoid damaging the lids, simmer them separately in a small pan of hot water over medium heat. You don’t have to sterilize the bands or tongs, but dipping the funnel and ladle in the pot of boiling water is quick and simple.

Heat Water, Make The Recipe, Fill The Jars

Because boiling the large amount of water necessary for processing takes time, fill your canning pot with water and start heating it well in advance. Your food and jars should both be warm when it’s time to can, so if your recipe takes more than 30 minutes, you can prepare it before sterilizing the jars; otherwise, prepare it after sterilizing the jars. Fill the still-warm jars with the prepared recipe, leaving headspace at the top as specified in the recipe (typically 1/4- or 1/2-inch). If pickling, make sure that the fruit or vegetable is fully covered by the pickling liquid. Stir the contents to release air bubbles, wipe the rim of each jar clean, and then put on the lids and screw on the bands fingertip-tight (don’t completely tighten them; otherwise, air in the jars can’t escape).

Process

Place the filled jars in the canning insert and lower the insert into the pot of boiling water (or lower the jars into the pot and onto the rack using a jar lifter), making sure that the jars are covered by at least 1 inch of water. Process the jars for the amount of time prescribed in the recipe, making sure that the water is at a rapid boil before you start the clock. Processing times vary based not only on the size of the jars you are using but also on altitude. As elevation increases, water boils at lower temperatures that are less effective for canning. We specify the times for various elevations in each recipe. After the processing time is up, turn off the heat and let the jars sit in the water for 5 minutes.

Cool

Remove the cans from the pot using the canning insert and jar lifter (or just use a jar lifter to remove the jars if you are using only a rack) and let the jars cool on a wire rack or a towel for 24 hours. During cooling, you should hear a popping noise, which is the sign that the jars are sealed airtight and the process is complete. You can check the seal by removing the bands; the lid should be taut and should adhere tightly to the rim of the jar. Store sealed jars in a cool, dark place; they will keep for at least 1 year.

pH and Canning

What's the pH necessary to inhibit bacteria when canning? Good question. Here's a short video answering that very question:

Big-Batch Summer Tomato Sauce

A little bit of work gives you a yearlong payoff.

By Elizabeth Carduff | July 31, 2012

Why This Recipe Works: My garlic- and basil-infused tomato sauce starts with fresh farmers’ market or homegrown tomatoes. I prefer to peel the tomatoes—I find the peel’s presence distracting in the final product. A simple blanch and shock makes them easy to peel, and pureeing them in the food processor before adding them to the pot breaks them down quickly and avoids any splattering. Oil can cause botulism in canned goods, so I forgo sautéing and go straight to simmering the tomatoes with garlic, tomato paste, basil, and salt. Once the sauce has reduced for a couple of hours, I divvy it into jars, sanitize them, and store them.

Ingredients:

30 pounds tomatoes
12 garlic cloves, peeled
1 cup tomato paste
1 cup chopped fresh basil
Salt and pepper
½ cup red wine vinegar
Sugar

Directions

Bring 4 quarts water to boil in large pot over high heat. Fill large bowl halfway with ice and cold water. Remove core from tomatoes and score small X in base. In batches, lower tomatoes into boiling water and cook just until skins loosen, 15 to 45 seconds. Using slotted spoon, transfer tomatoes to ice bath and let cool, about 2 minutes. Remove tomatoes from ice bath and remove loosened skins.
Process garlic in food processor until minced, about 10 seconds. Transfer to small bowl. Process peeled tomatoes in batches in now-empty food processor until almost smooth, 15 to 20 seconds. Transfer to second large bowl.
Combine 3-1/2 quarts tomato puree, one-quarter of minced garlic, 1/4-cup tomato paste, 1/4-cup basil, and 1-1/2 teaspoons salt in each of 4 Dutch ovens or large pots and bring to simmer over medium heat. Continue to cook, stirring occasionally, until sauce in each pot has thickened and reduced to 2 quarts, 1-1/2 to 2 hours. Stir 2 tablespoons vinegar and 1 teaspoon sugar into each pot, seasoning with additional sugar to taste. Season with salt and pepper to taste.
To Process for Long-Term Storage: Transfer hot tomato sauce to 8 hot, sterilized quart jars, leaving 1/2-inch headspace at top, and process. Processing times depend on your altitude: 40 minutes for up to 1,000 feet, 45 minutes for 1,001 to 3,000 feet, 50 minutes for 3,001 to 6,000 feet, and 55 minutes for above 6,000 feet. Store in cool, dark place for up to 1 year. Opened jars of tomato sauce can be refrigerated for up to 1 week. Makes 8 quarts

For more Canning Recipes, visit CHEFS Catalog

Giveaway Alert!! We love the Cook's Country From Our Grandmother's Kitchen cookbook so much that our friends at Cook's Country graciously gave us 5 copies to giveaway to you! We will randomly select 5 people responding to today's Your Turn question to receive a copy of this fabulous cookbook!

Your turn: Experienced canners--What tips do you have for beginners? Beginners--What canning questions do you have about getting started?

Outfit Yourself for Canning Success

Thu, 16 May 2013 09:00:00 GMT

Apart from the feel of the sun on our backs, the dirt under our fingernails, and the personal satisfaction of seeing something grow out of nothing, we garden enthusiasts love that we can walk into the backyard and pick what we need fresh off the plant. There is nothing so flavorful as a just picked tomato or cucumber.

Ahh. In a word, delicious.

But there can be one problem for the home gardener: Overabundance. Tomatoes, cucumbers, and the worst culprit of all, zucchini, if tended properly are known for their excessive production. After you’ve had the 12^th zucchini casserole of the season and all your friends avoid eye contact when you ask (beg?) if they need a few more zucchini, what do you do with the extra produce?

Is it overstating the case to suggest that this is exactly why canning was created? Well, maybe so. Truthfully, canning came about as a food preservation method before the advent of widespread refrigeration. Until then, people lived between harvests by canning the excess for later use.

The basic principle of canning is to kill all the microorganisms that spoil food and then seal the jar tight to keep them out. That's why canning places such emphasis on sterilization, cleanliness, and hygiene.

Canning is a fantastic way to preserve foods you love, from jams and jellies to all manner of pickles, so you can enjoy them throughout the year. You might hesitate to jump into canning, but it’s actually very simple and safe.

If jams are your thing, consider the Ball® FreshTECH Automatic Jam & Jelly Maker. This new product will have you canning jam in three easy steps and 30 minutes. Whether you’re craving good old-fashioned strawberry jam to make the perfect PB&J sandwich or tangy pepper jelly to dress up your cream cheese and cracker appetizer, this tool is for you.

The Ball® FreshTECH Automatic Jam & Jelly Maker uses SmartStir™ Technology to automatically stir your jam or jelly while it cooks. No more guesswork—just set it and go! Once your jams and jellies are made you can enjoy them right away, freeze them for up to a year, or use a simple waterbath canning process to fresh preserve them.

Ball^® Heritage Collection pint jars

Store your jam, or other canned foods in industry-standard jars made by Ball Corp. Choose stock jars in either 16 ounce or 32 ounce sizes, 8 ounce jars with a quilting pattern, or celebrate the 100^th anniversary of the first true “Perfect Mason” jar with the limited-edition Ball^® Heritage Collection pint jars. Made of period-inspired blue glass and vintage-inspired packaging, these jars have all the quality and reliability modern-day canning requires.

If you’re new to canning—or you’re picking it up again—here are the basics from America’s Test Kitchen to get you started.

Step 1: Pre-sterilize

It’s easiest to sterilize your canning jars using your dishwasher. Or, wash them in hot, soapy water, then simmer them in your canning pot, covered with water, for 10 minutes. The jars should still be warm, when it’s time to fill them. To avoid damaging lids, simmer them separately in a small pan of hot water over medium heat. You don’t have to sterilize the bands or tongs, but dipping the funnel and ladle in the pot of boiling water is quick and simple.

Step 2: Heat water, make the recipe, fill the jars

Because boiling the large amount of water necessary for processing takes time, fill your canning pot with water and start heating it well in advance. Your recipe and the jars should both be warm when it’s time to can, so if your recipe takes more than 30 minutes, prepare it before sterilizing the jars; otherwise prepare it after sterilizing the jars. Fill the still-warm jars with the prepared recipe, leaving headspace at the top as specified in the recipe (typically ¼ or ½ inch). If pickling, make sure the fruit or vegetable is fully covered by the pickling liquid. Stir the contents to release air bubbles, wipe the rim of each jar clean, then put on the lids and screw on the bands fingertip-tight (don’t completely tighten them so air in the jar can escape).

Step 3: Process

Place the filled jars in the canning insert and lower the insert into the pot of boiling water (or lower the jars into the pot and onto the rack using a jar lifter), making sure the jars are covered by at least 1 inch of water. Process the jars for the amount of time prescribed in the recipe, making sure the water is at a rapid boil before you start the clock. Processing times vary not only based on the size of the jars you are using but also altitude. As elevation increases, water boils at lower temperatures that are less effective for canning. After the processing time is up, turn off the heat and let the jars sit in the water for five minutes.

Step 4: Cool

Remove the cans from the pot using the canning insert and jar lifter (or just use a jar lifter to remove the jars if you are only using a rack) and let the jars cool on a wire rack or towel for 24 hours. During cooling, you should hear a popping noise, which is the sign that the jars are sealed airtight and the process is complete. You can check the seal by removing the bands; the lid should be taut and should adhere tightly to the rim of the jar. Store sealed jars in a cool, dark place. They will keep for at least one year.

All-in-One kits

Granite Ware’s kit includes everything you need to safely prepare, pour, transport, and open jars and lids. The tools are vinyl-coated for a comfortable, secure grip. The pot and lid are PFOA-free and chemical-free. (Hand wash. Made in the USA.)

Durable 21-qt. porcelain-enamel on steel pot heats evenly and fits up to 7, 1-qt. jars.
Dome lid to retain constant temperature
Footed colander to rinse and drain food in the sink
Jar rack to safely lower or raise jars
Lid wrench to open lids
Magnetic lid lifter to safely lift sterilized lids
Gripping tongs
Jar lifter
Funnel to channel liquid and food into jars

The Fagor Home Canning Kit includes a 10-quart pressure cooker and makes traditional canning obsolete. Fagor’s triple-lock safety system provides a simple “one-touch” operation. Features low setting for delicate foods, high for regular canning. Pressure indicator valves make it easy to monitor cooking progress. The aluminum-clad base between durable stainless-steel layers ensures even, consistent distribution of heat.

Beyond canning, this pressure cooker creates meals in 70 percent less time, maintaining the natural color, essential vitamins, minerals, and flavors of foods for healthier dining. (Instruction booklet and easy-to-follow cookbook. Body is dishwasher-safe.) Includes:

10-qt. pressure cooker
Stainless-steel ladle
Wide-mouth funnel
Bubble freer
Jar wrench
Jar rack
Jar lifter
Home Canning Cookbook

Your turn: Are you new to canning or a seasoned pro? What attracted you to the idea of canning your own food?

Grilling Pork and Beef

Wed, 15 May 2013 09:00:00 GMT

It’s often been said that you can eat every part of a pig but the squeal. Previously I’ve shared some ways to barbecue pork and beef, but you don’t have to fix it barbecue style to cook either on the grill. If you do it right, grilling allows fat to melt away and a delectable smoke flavor to remain. Pork is easy to grill—so (sorry…) try not to make a pig out of yourself.

How to grill pork chops

According to eHow.com, first prepare your marinade of choice and place pork chops in it to soak overnight in the refrigerator—be sure to fully immerse the meat and rotate it occasionally. If you prefer a rub, it should be applied to the sides as well as the top and bottom of the meat.

When ready to grill, leave time for your grill (charcoal or gas) to heat up before cooking (about 30 minutes). You want the grill hot before cooking the pork chops. Ten minutes after starting your grill, remove the chops from the refrigerator and let them sit at room temperature for 20 minutes to allow the chop to warm slightly to avoid hot grill shock.

Place the pork chops on your grilling surface, close the grill, and cook each side for three minutes on high. Then reduce the heat by either adjusting the propane or raising the grill rack. Use a meat thermometer to monitor the temperature. Cook until internal temperature reaches 145 degrees F. When inserting the thermometer, make sure it is in the middle of the cut (use a grill glove as the probe can get hot).

How to grill pork ribs

Grill ribs low and slow over an indirect heat—so, keep your coals on one side of the grill and place the ribs on the grate away from the hot coals. Add more coals/wood chips as needed and cook until the meat is tender. If you’ve pre-cooked the ribs in the oven, you just need to reheat and/or smoke on the grill for flavor.

To smoke pre-cooked ribs, prepare your grill for indirect heat, with the coals on one side of the grill. Soak a large handful of woodchips (apple wood, hickory, or other fruit wood) in water for at least 30 minutes. When the coals are ready, place the ribs on the grate away from the heat and toss the woodchips (drained) onto the hot coals. Cover the grill with the lid and smoke for about 20 minutes. Brush the ribs with sauce, if desired, and continue smoking for another five minutes.

Cut of meat	Method	Heat	Time	Internal Temp. (minimum)
Pork Chop
¾-inch thick	Direct	Medium-High	2 to 3 mins/side	145 degrees F (63 C)
1-½-inch thick	Direct	Medium	10-15 mins, turning frequently	145 degrees F (63 C)
Tenderloin
1 pound	Direct	Medium	15-20 mins, turning frequently	145 degrees F (63 C)
Kebobs
1-½-inch cubes	Direct	Medium-High	8-12 mins, turning frequently	145 degrees F (63 C)
Ribs
2-4 pounds	Indirect	Medium	45 mins to 1-½ hours	Will be well above 200 degrees F (93 C)
				From allrecipes.com

Recipes for pork on the grill: Smoked ribs; Cook's Country Grilled Pork Tenderloin and Garlicky Potato Salad

For many, beef is the staple of backyard grilling. When you want that seared taste it’s easy to grab a pound of hamburger, throw some patties together, and fire up the grill. But you can optimize even your hamburger experience by doing some simple prep work and trying some new recipes. So, c’mon, get fired up for burgers, steaks, and kabobs!

How to grill hamburgers

Make 'em juicy, suggests allrecipes.com! These simple steps will help you prepare the juiciest grilled burgers on the block—and make you a backyard grilling pro.

Don’t lean into it: Choose ground beef that is no leaner than 85 percent. Extra-lean beef is healthier, but the burgers tend to be dry and less flavorful. Use the leaner stuff in other recipes, but not for the grill.
Grinding: Coarsely grind your own meat—or ask your butcher to freshly grind beef just for you. A course grind is juicier than a fine grind.
Juice it up: For even juicier burgers, mix in a few tablespoons of tomato juice or beef broth for every pound of meat.
Handle meat gently: No need to manhandle your burgers into dense, perfectly uniform discs. Instead, press lightly until the meat sticks together. The results will be juicier, more flavorful burgers.
Leave them alone: Resist the urge to press burgers with a spatula or turn them frequently.

How to grill steaks

You don’t need to spend your whole weekly paycheck for a tender, tasty piece of beef. I mean, you can of course—tenderloins, porterhouses, and T-bones are worth the price now and then. But some less expensive cuts are nearly as good. Consider the chuck top blade, New York, club, rib-eye and rib, top sirloin, and round tip for a softer hit on your wallet. Try these tips:

Heat it up: Place steaks over the hottest part of the fire.
Hands off: Leave them there for at least three minutes—don’t move from here to there.
Be even-handed: When the first side is browned, flip them to sear the other side.
Improvise: If your perfectly seared steak is a bit too rare for you, move it to an indirect heat part of the grill to finish cooking.

How to grill kebabs

I don’t know about you, but there is just something about grilling marinated, seasoned bite-sized cubes of meat (with vegetables and fruit) over a hot fire. Skewers can be fun, but I prefer grill baskets—no more pieces falling through the grate! Some ideas:

Choose wisely, grasshopper: Select moderately tender beef for kebabs like top sirloin.
Yo-yo, use yogurt: Make tougher cuts of meat tender with a yogurt-based marinade.
Separate or not? Because meat and vegetables have different cooking times, some prefer to stick with one kind of food in each basket. But I like to co-mingle them for enhanced flavor—consider starting the beef first and then adding veggies and fruits to your baskets (be sure to leave room!)

Cut of meat	Method	Heat	Time	Internal Temp. (minimum)
Steaks
¾-inch thick	Direct	High	3 to 5 mins/side	145 degrees F (63 C)
1-½-inch thick	Direct	High	7 to 8 mins/side	145 degrees F (63 C)
2-inch thick	Direct	High	10 to 12 mins/side	145 degrees F (63 C)
Hamburgers
½-inch thick	Direct	High	3 mins/side	160 degrees F (70 C)
Kebobs
1-inch cubes	Direct	High	3 to 4 mins turning frequently	145 degrees F (63 C)
Back ribs
Single ribs	Direct	High	10 mins/side	160 degrees F (70 C)
Rib rack	Indirect	Medium	3 hours	160 degrees F (70 C)
				From allrecipes.com

Recipes for beef on the grill: Cowboy Burgers; Simple Grilled Steaks; Grilled Rib Steak with Cipolline Red Pepper and Balsamic Vinegar Glace

What's hot?

According to Sharon Tyler Herbst in her excellent resource The Food Lover’s Companion, there’s a simple way to determine what “hot” is. Herbst wrote, “The number of seconds you can comfortably hold your hand (over the grill) will give you a rule of thumb for how hot the fire is.”

2 seconds: Hot (for searing)
3 seconds: Medium-hot (for grilling)
4 seconds: Medium (for grilling)
5 seconds: Medium-low (for covered cooking)

Want to know more about grilling? Check out our other blogs on the subject here at CHEFS Mix:

Your turn: When do you prefer to grill? Are you an "all-year-rounder" or one who saves it for the time between Memorial Day and Labor Day?

Vegetables and Fruits on the Grill

Tue, 14 May 2013 09:00:00 GMT

For many, grilling is all about the main course—meat, poultry, or fish. But that is too limiting for a true brazier professional. Vegetables, or even fruit, also taste great off the grill. With these tips, and a little practice, you may find yourself firing up the grill just for the side dishes.

Grilling vegetables

Most veggies love the grill. Asparagus, for instance, rocks the grill. But corn (of course), mushrooms, peppers, and onions all perform well. And don’t ignore eggplant—the caramelizing nature of the flames, a light marinade, and a touch of smoke brings out eggplant’s—or any vegetable’s—full flavor and makes your summer soiree memorable.

Veggies with lots of water, like cukes, celery, and leafy greens are best used in cool side dishes. Let the others take center stage on the grill.

Tips:

Corn: My favorite way is to grill corn in the husk. First, soak the corn (in husks) in cold water for 1 hour. The place corn (still in husks) on the grill (medium heat). Turn every few minutes with tongs. After 4 or 5 turns (10-12 minutes) the husks will be charred but not burnt. Remove the corn and carefully remove the husks, using cooking gloves or similar. Scrape away remaining husk, season to taste, and enjoy.
Potatoes: Potatoes are the perfect vegetable for the grill. They are so easy, you can grill them while cooking other items and you don’t even have to watch them closely. There are several methods for grilling potatoes, but we like using a potato grill rack. Brush your spuds with olive oil or butter and season with spices for delicious results.
Mushrooms: Clean in cold water. Place in plastic container or sealable bag. Add enough extra virgin olive oil (about 3 ounces) to coat the mushrooms when gently stirred or shaken. Place in refrigerator for an hour. After the hour, place mushrooms on a medium temperature grill and turn frequently until the surface is a nice golden brown (10-15 minutes).
Eggplant: To reduce the bitterness, cut to size and soak about an hour in lightly salted water. The eggplant will start turning brown the second it is cut. This does not affect the flavor. Cut small eggplants lengthwise into halves or quarters depending on the size. Lightly brush with oil and season. Grill pieces on medium heat for 8-10 minutes, turning occasionally. Remove when well browned and tender.
Tomatoes: This one’s easy-peasy. Cut tomatoes in half and, using your fingers, gently remove the watery pulp and seeds. Season with salt and pepper, brushing the cut side with olive oil. Place tomatoes in a grill basket (also brushed with oil), cut side down, then place on the grill. Close grill and cook 4 minutes, checking after 2. Remove from grill and place on serving plate, drizzle a little more olive oil and sprinkle with thinly sliced basil.
Small vegetables: Cherry tomatoes or sliced veggies are best grilled on kabobs or in kabob baskets.

Grilling fruit

Wait, wait, wait! Grilling fruit? Seriously?

Fruit is a natural for the grill. The heat of the flames concentrates the flavors by reducing the water content and caramelizing the natural sugars. And it’s very easy to do.

Almost any fruit can be cooked on the grill. Hard fruits such as apples, pineapples, and pears are easier than softer fruits such as peaches, nectarines, plums, and papaya, but all are doable. Softer fruits simply require more attention and only need to be heated, not cooked.

Tips:

Cool heat: Grill fruits when your coals have begun to cool or place them on the outer edges away from the heat for a more indirect heat. See chart below.
Don’t skin ‘em: Skins help the fruits, softer ones in particular, maintain their shape.
Brush up: Coat fruit with melted butter or your favorite oil with a basting brush during grilling to reduce sticking. A non-stick cooking spray on the grate is also a good idea.
Size of pieces: Most are best grilled by cutting the fruit in half—or if that’s too large, into pieces that big enough to not fall through your grate. If you prefer smaller pieces, use skewers or a grill basket. Using two skewers will help prevent fruits from spinning. If your skewers are bamboo, don’t forget to soak them for 30 minutes or more before using.
Enhancements: Try sprinkling with sugar, cinnamon, brown sugar, or lemon juice while grilling. Sugar tends to burn so it is best to apply it toward the end of your cooking time.

Fruit/Vegetable	Slice/Thickness	Heat	Cooking Time In Minutes
Fruits
Apples	½-inch slices	Medium/Direct	4-6
Apricots, pitted	Halved	Medium/Direct	6-8
Bananas	Halved lengthwise	Medium/Direct	6-8
Peaches, pitted	Halved	Medium/Direct	8-10
Pears	Halved	Medium/Direct	8-10
Pineapple	½-inch rings	Medium/Direct	7-10

Vegetables
Asparagus	½-inch thick	Medium/Direct	6-8
Corn (no husk)	Whole	Medium/Direct	6-8
Corn (husk)	Whole	Medium/Direct	8-10
Eggplant	½-inch slices	Medium/Direct	8-10
Fennel	¼-inch slices	Medium/Direct	10-12
Mushrooms (button)	Whole	Medium/Direct	8-10
Mushrooms (Portobello)	Whole	Medium/Direct	12-15
Onions	½-inch slices	Medium/Direct	8-12
Potatoes	Whole	Medium/Indirect	45-60
Sweet peppers	Whole	Medium/Direct	8-10

Want to know more about grilling? Check out our other blogs on the subject here at CHEFS Mix:

Your Turn: What's the most unusual item you've ever grilled? What did you think?

Fins and Feathers on the Grill

Mon, 13 May 2013 09:00:00 GMT

Pretty much everyone has grilled chicken, but when it comes to grilling fish and other seafood, many are a little hesitant. Don’t be. It’s much easier than you think to turn seafood into seared food.

But first, let’s look at grilling chicken and what you might not know.

Chicken

I never bothered to learn how to grill chicken properly. It seemed a waste of time and sort of, well, beneath the image I have of myself as King Griller. Besides, I was satisfied with how my chicken turned out. But, once I did some research on it I found that, yeah, maybe I didn’t know so much.

Now my grilled chicken is even better—and my reputation hasn’t suffered a bit! Maybe you know all this, but these seven tips adapted from Good Housekeeping helped me step up my game:

Grease your grill: I did do this, even though I usually grill with skin on and either marinated or rubbed in some oil, depending upon what else we’re having. But play it safe. Before lighting your grill, spray the grate with a cooking spray or brush with oil. Can’t hurt.
Heat it up: Sear the chicken to seal in the juices and to make it easier to turn your chicken.
Seasoning: Many marinades and basting sauces have high sugar content and can burn if your grill temp is too hot. Hot is good for quick-cooking cuts (skinless, boneless breasts) while a lower heat works better for longer-cooking cuts (bone-in parts). Basting? Hold off until the chicken is almost fully cooked.
Close it down: If you have a cover, always close it. This will make your grill work more like an oven and you’ll have fewer flare-ups.
Patience is a virtue: Resist the temptation to move your chicken while it cooks. Follow recipe instructions or turn just once midway in the process.
No poking: Use long-handled tongs or a wide spatula to move your chicken. Poking with a fork allows precious juices to escape. Bad choice.
No pink: Don’t risk serving under-cooked chicken. Use a meat thermometer to test. 180 degrees for a whole chicken, 170 degrees for breasts. Alternately, make a small cut into the thickest part to check for pink.

If you want to grill a whole chicken, try this recipe:

Beer Can Chicken

Ingredients

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer (or other favorite drink)

Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper, and dry rub. Set aside.

Open beer can (or try a cola, root beer, or any other liquid placed in a rinsed out 12-ounce can) and take several gulps (make them big gulps so the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. (See the Rosle Chicken Roaster or do a whole meal at once with the BeeRoaster with Potato Clips.)

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Other recipes with grilled chicken:

Grilled Buffalo Wings; Chicken Lime Pizza on the Grill; Grilled Chicken Breast with Sweet Potato-Andouille Hash and Mustard Beurre Blanc

Fish

OK, raise your hand if you’re afraid to grill fish. Don’t be shy. I certainly was. In fact, cooking fish at all is not a favorite task. But grilling? Oy. Then I discovered it’s just not that hard. Here are five tips, adapted from the folks at StartCooking.com.

Think thick: Steaks from tuna, swordfish, mahi-mahi, and salmon do well, but also consider trout, red snapper, striped bass, and bluefish—if you can get past the eyes and tail! Frankly, those do me in. Tender fillets (sole, flounder, tilapia) don’t fare as well because they tend to break up and fall through the grate. But you can grill them if you consider a grill basket.
Can’t beat the heat: Start off with your grill as hot as you can get it so that as soon as the fish hit the grill they get seared. This seals the juice and firms the flesh.
Planking isn’t just an old fad: Consider a CHEFS Cedar Grilling Plank. Another great option for the tender fillets. Grilling on a wood plank provides a nice smoky flavor. Presoak the plank, arrange fish on top, cover and grill.
Marinade: A simple mix of oil, vinegar, and your favorite spices is all it takes. Or, coat tuna or swordfish in mayonnaise, sprinkle a little salt and pepper, and slap it on a hot grill—a few minutes each side.
It’s done when: Rule of thumb: eight minutes per inch of thickness—10 minutes if you’re grilling whole fish. But check it two minutes before you think it should be done. (Handy hint: Everything, not just fish, continues to cook for a few minutes after it leaves the grill.)

Mahi Mahi with Nectarine Salsa Recipe

Ingredients

1 medium nectarine, peeled and chopped

¼ cup chopped onion

2 tablespoons chopped cucumber

1 tablespoon minced fresh cilantro

2 teaspoons chopped seeded jalapeno pepper

2 teaspoons lime juice

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Louisiana-style hot sauce

2 mahi mahi fillets (6 ounces each)

1 tablespoon olive oil

Dash salt

Directions

For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving.
Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.
Yield: 2 servings.

Other recipes with grilled seafood:

Grilled Bacon Wrapped Scallops; Grilled Jumbo Shrimp; Whole Grilled Sea Bass; Grilled Citrus Tuna.

Want to know more about grilling? Check out our other blogs on the subject here at CHEFS Mix:

**Your turn: What’s your favorite thing to fix on the grill?**

A Tasty Barbecue Tour

Fri, 10 May 2013 09:00:00 GMT

Grilling is a uniquely American phenomenon—or is it?

An argument could be made that the history of grilling goes back to the discovery of fire, and that would place it firmly before the existence of America. However, according to the website How Stuff Works, we have a man named George Stephen Sr. to thank for changing the American weekend for the better back in the early 1950s.

“Barbecue is 99 percent perspiration and 1 percent sauce.”
Vince Staten, co-author of Real Barbecue: The Classic Barbecue Guide to the Best Joints

Back then, Stephen, a worker at Weber Bros. Metal Spinning Company in Mount Prospect IL, cut one of the company’s products, a metal harbor buoy, in half. He then installed vents, added a grate, used the other half as the lid, and turned our weekends (and more) delicious!

Not surprisingly, the idea quickly spread. Soon backyards across the country were filled with those trying their best to duplicate the best BBQ sauces of their region—or invent their own. So, join me today on a 5-stop tour of the best of American barbecue tradition, including recipes from each region. Of course, this is not an exhaustive list. Feel free to share about your favorites in the comments.

Now, let’s get grilling!

Memphis, TN

Memphis loves its barbecue—and rightly so, since they’re famous for it. Memphis barbecue usually refers to slow-cooked pork (though any kind of meat can be used), with a mild dry rub or a sweet sauce. Memphians don’t rely on their seasoning alone, though it is legendary. They also use only the highest quality of meat and let the slow smoking process do its magic.

Not only is Memphis known for some of the best barbeque, it is also the location for the World Championship Barbecue Cooking Contest each May, where tens of thousands of people come to pit their barbecue against each other.

Memphis BBQ highlight: Barbecue sandwich of slightly sweet pulled pork with coleslaw. Use the recipe below and a favorite coleslaw to create your own.

Memphis Style Barbecue Sauce

Serves 4-6 (or more)

½ cup brown sugar

1 tablespoon black pepper

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons chili powder

2 teaspoons celery salt

Dash cayenne pepper

2 cups ketchup

½ cup yellow mustard

¼ cup apple cider vinegar

3 tablespoons Worcestershire sauce

2 tablespoons canola oil

Combine brown sugar, pepper, onion powder, garlic powder, chili powder, celery salt, cayenne, ketchup, mustard, vinegar, and Worcestershire sauce in medium saucepan.
Heat over medium until boiling.
Reduce heat and simmer for 30 minutes.
After sugar is fully dissolved and sauce has simmered, whisk in canola oil, adding a little at a time, until it is all combined.

Texas

Texas is big! And Texas barbecue is also big—so much so that you have to talk about it in four styles: East Texas (slow-cooked until it falls off the bone over hickory chips), Central Texas (rubbed with spices and cooked over pecan or oak chips), South Texas (thick, molasses-like sauce), and West Texas (over mesquite chips, Cowboy Style using direct heat).

Regardless of style, in Texas barbecue refers to beef—beef brisket specifically. The beef is dry rubbed and then smoked with mesquite wood, and the resulting flavor is extremely smoky. Texan barbecue sauce is tomato based, and its matching slaw—when used—is usually mayonnaise based.

Texas BBQ highlight: Just the beef, ma’am. Thank you!

Texas Barbecue Brisket Rub Recipe

(Covers 4 briskets)

2 cups pickling salt

1 cup paprika

½ cup brown sugar

½ cup sugar

½ cup coarse black pepper

¼ cup fine black pepper

½ cup onion powder

½ cup garlic powder

½ teaspoon cayenne pepper (or to taste)

Combine all dry spice ingredients.
Rub all over briskets, applying liberally.
Refrigerate briskets overnight coated in rub before cooking.

Carolinas

While North and South Carolinians don’t agree on everything about barbecue, they do agree that it’s pork. Carolina barbecue is usually pulled pork served with a tangy vinegar based sauce. Like Memphis, Carolina barbecue is also usually served with coleslaw—but it’s vinegar-based, not mayonnaise.

North Carolina calls itself “The Cradle of ‘Cue,” because, according to the North Carolina Barbecue Society, the state originated barbecue. But even the state is divided about what kind of barbecue reigns supreme. There are two primary types: Lexington and Eastern. Lexington use a vinegar-based red sauce, while Eastern is also vinegar-based (and pepper-based), it uses no tomatoes.

South Carolina claims there are four types of barbeque in the country—Vinegar and Pepper, Mustard, Light Tomato, and Heavy Tomato—and that only their state has all four.

Carolina BBQ highlight: Vinegar, vinegar, vinegar—in the ‘cue and in the slaw.

Carolina Style Slaw

Serves 8-10

1 16 Ounce package of shredded cabbage or coleslaw mix

½ red bell pepper

1 small onion

1/3 cup olive oil

¼ cup cider vinegar

Salt (to taste)

Pepper (to taste)

½ teaspoon red pepper flakes

½ teaspoon sugar

Empty cabbage or slaw mix into large mixing bowl.
Slice red bell pepper into thin slices.
Chop onion into small pieces.
Add onion and red bell pepper to cabbage.
Mix oil, vinegar, salt, pepper, red pepper and sugar in a small bowl.
Add oil and vinegar mix to vegetables.
Toss to coat evenly.
Let rest five minutes, then toss again.
Refrigerate overnight before serving.

Kentucky

Kentucky Barbecue is hickory-smoked. An extremely wide range of meats are considered Kentucky barbecue—turkey, pork, chicken, and more. Kentucky barbecue isn’t famous for its sauce, but most sauces are vinegar based. Burgoo is a popular Kentucky barbecue dish – a hearty, tangy barbecue stew.

Western Kentucky has an unusual distinction. They prefer to use mutton in their barbecue. This kind of mutton barbecue is often used in communal events in Kentucky, such as political rallies, county fairs, and church fund-raising events.

Kentucky BBQ highlight: Mutton but the best for Kentucky!

Kentucky Mutton Barbecue Marinade

1 cup white vinegar

1 cup light beer

1 cup water

¼ cup Worcestershire sauce

1 tablespoon brown sugar

½ tablespoon salt

½ tablespoon garlic powder

1 teaspoon cayenne pepper

1 tablespoon black pepper

2 tablespoons onion powder

Combine vinegar, beer, water, and Worcestershire sauce in small saucepan.
Add brown sugar, salt, garlic powder, cayenne pepper, black pepper, and onion powder to saucepan.
Heat over low heat.
Using brush or mop, slather mutton with marinade.
After mutton has finished cooking, bring marinade to boil and use it for a sauce to pour over mutton.

Kansas City, MO

Kansas City barbecue refers to the specific style of slow smoked meat that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow smoked over a variety of woods first and then covered with a thick tomato- and molasses-based sauce.

Enthusiasts in Kansas City are less tied to any particular meat than Memphis or Texas enthusiasts. This likely stems from the city’s history as a center for meat packing. Hickory is the primary wood used for smoking in KC, while the sauces are typically tomato based with sweet, spicy, and tangy flavor profiles and are added after cooking. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are also popular.

Kansas City BBQ highlight: Coleslaw that is onion and vinegar based.

Kansas City Classic Sauce Recipe

Makes 6 cups

2 tablespoons chili powder

1 teaspoon ground black pepper

1 teaspoon table salt

2 cups ketchup

½ cup yellow mustard

½ cup apple cider vinegar

1/3 cup Worcestershire sauce

¼ cup lemon juice

¼ cup steak sauce

¼ cup dark molasses

¼ cup honey

1 cup brown sugar

1 teaspoon hot sauce

3 tablespoons canola oil

1 medium onion (chopped)

4 cloves of garlic (minced)

In mixing bowl, combine chili, pepper, and salt.
In another bowl, combine ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, and brown sugar.
Mix wet ingredients thoroughly.
Heat large saucepan over medium heat, add onions and a splash of canola oil, until golden.
Add garlic to pan and cook 5 minutes.
Add dry ingredients and stir to combine well.
Add the wet ingredients to the pan.
Simmer for 15 minutes with no lid, until thick.
Bottle and refrigerate overnight before serving.

Want to know more about grilling? Check out our other blogs on the subject here at CHEFS Mix:

Your Turn: Where were you when you ate the best barbecue ever?

Fire up the Grill!

Thu, 09 May 2013 09:00:00 GMT

Struttin’ with some barbeque,

Swingin’ with the band;

Like the happy people do

Way down in Dixie land

“Struttin’ With Some Barbecue” (music Lil Hardin, lyrics Don Raye)

When great American jazz trumpeter Louis Armstrong first recorded Struttin' With Some Barbecue in 1927, he captured in music the flavor of what many consider an iconic American tradition—the grilling of meat (and fish and chicken and vegetables) over an open flame.

While Satchmo may have had other reasons to record the song, there’s no denying that the song evokes a New Orleans barbecue and that leads nicely to the topic of grilling. With the season set to begin in earnest over the Memorial Day weekend, the timing couldn’t be better.

In this series of blogs, we’ll strut with some barbecue and learn about different types of BBQ as well as the best ways to grill your favorite foods. Today, we set the stage and look at some essential tools of the trade.

If you’re setting up your first grill, or you’ve misplaced your basic tools over the winter, a good set of grilling tools will serve you well. Plus, with the sturdy storage case these can travel with you from grill to grill—a sort of Have Tools, Will Travel situation. This 18-piece set is outfitted with hardwood, extra-long handles for safe grilling.

Spice things up!

A staple of the grilling season are the “tube meats”—hotdogs, bratwursts, and sausages. Everyone loves them, from the kids to Grandma. CHEFS stainless-steel hot dog roller ensures the dogs brown evenly, plus the elevated surface helps prevent charring and preserves all the nuances of flavor your family demands as they wolf them down and ask for more.

For something a little spicier, try roasting some jalapeno peppers with Charcoal Companion’s stainless steel roasting rack. By “some” we mean a lot! This rack holds up to three dozen stuffed jalapeno peppers—that’s enough for you and the neighbors.

Use your imagination when roasting peppers. There are endless variations. Using Anaheims and even banana peppers, try stuffing them with minced beef or poultry fillings and gourmet spices. Feeling Italian? Stuff your peppers with minced sausage, spices, and serve with a side of marinara sauce for dipping.

Did I mention the pepper roaster can also be used in an oven and, like the hot dog roller, is dishwasher-safe? Easy clean-up is vital to this chef!

Specialty grilling

Among my favorite items to grill are kabobs. That combined taste sensation of grilled meat, potatoes, and vegetables can’t be beat. Problem? I find it difficult to uniformly gri

ll the kabobs and my veggies have a tendency to fall off the skewer and through the grill grate.

Kabob baskets allow me to enjoy those co-mingled flavors without risk of losing part of the meal to the coals. Plus, with no need to soak the skewers or to stack the foods onto them, I can be grill ready even sooner—always a good thing. These kabob baskets are nickel-plated, which makes cleanup a breeze—warm, soapy water.

Finally, how about a grilled quesadilla? You can grill quesadillas? Sure, with the right tools you can grill almost anything. Charcoal Companion has a quesadilla grill basket you’ll find yourself using over and over to easily make authentic restaurant-style quesadillas.

How does it work? Simply place a flour tortilla (up to 12-inches in diameter) inside the Charcoal Companion basket, add peppers, onions, grilled chicken, black beans, and cheese—whatever you want—then top with another tortilla and grill. It couldn’t be easier. A couple of minutes on each side is all it takes to serve this savory southwestern specialty. Flipping the basket is safe and easy with the wooden-grip handle and the latch that secures the basket.

Interested in even more grilling tools? Browse here.

Want to know more about grilling? Check out our other blogs on the subject here at CHEFS Mix:

Your Turn: Are you grilling over Memorial Day weekend? If so, what will you prepare?

Eggs-actly Right Any Way You Like Them

Wed, 08 May 2013 09:00:00 GMT

When it comes to cooking with eggs, the possibilities are endless. They are the perfect all day, any day food and can be used in breakfasts, soups, salads, sandwiches, pastas—you name it! From the simple to the sumptuous, eggs are the chefs go-to food.

Despite the cholesterol levels, eggs are an excellent source of high-quality protein, B vitamins, and antioxidants. And if you’re concerned about cholesterol, you can reduce the impact by eating only the egg white.

One thing to consider, how the hens were raised may impact the nutritional quality—and taste—of the eggs, making them an even more tempting cooking ingredient. According to studies conducted by Mother Earth News and Sustainable Agriculture Research and Education, local free-range eggs were found to have 33 percent less cholesterol, up to 25 percent less saturated fat, and as much as four to six times the amount of vitamin D. Additionally, the University of Pennsylvania found that this variety had up to four times as much omega-3 fatty acids and up to three times as much vitamin E.

With so many nutrients packed into eggs, it’s easy to give them a place in our diets. Here are some tips and tricks for preparing different kinds of eggs:

Fried eggs

Frying is such a common way to cook an egg that it may seem there isn’t much to it. As with any cooking method, though, there are tricks for creating the perfect fried egg.

Fresh is best: Use the freshest eggs you can find for frying because the white will set more quickly than with an older egg.
Sit a spell: Once you have selected your eggs, allow them to come to room temperature before cooking. Yolks and whites of cold eggs cook at different rates, often causing the yolk to become overcooked.

Poached eggs

The perfect poached egg is a highly sought after achievement among cooks. The presence of a poached egg adds an instant touch of luxury to any brunch or dinner. While there are many tips and techniques for creating this masterpiece, there is one thing all master chefs agree on: fresh is best.

The fresher the egg, the better the results. Some recommend using only eggs that were laid in the previous 48 hours. As the egg ages, the white becomes runnier, causing it to thicken slowly and spread out in the water-filled pan. If very fresh eggs aren’t an option, pricking the end of the egg with a needle and boiling it for 20 seconds is said to help the white’s start thickening before cracking them into the pan to begin poaching. The perfect poached egg shape can also be made with specially developed kitchen tools.

Hard-boiled eggs

Hard-boiling is another standard way to cook an egg—with another standard trick. This time the trick is to use eggs that are at least three days old. Older eggs have had more time for the inner membranes to separate from the shells, which makes peeling much easier.

To hard-boil to perfection, start by adding the eggs to a pot with cold water. There should be an inch of water above the eggs when they are submersed. Bring the pot to a boil and immediately take it off the stove, cover tightly with a lid, and let sit for 15 to 20 minutes. Then, place the eggs in an ice bath for 10 minutes to stop them from cooking any further. This will prevent the whites from becoming rubbery and create a much more tender hard-boiled egg.

Altitude adjustment: See this blog from the Denver Post.

Eggs Benedict

Earlier in this series of blogs, we learned the origin of Crêpes Suzette. So, how did an egg dish come to be named for some guy named Benedict? Contrary to what many people assume, it has nothing to do with Benedict Arnold, an American Revolutionary War general who joined the side of England.

Well, the origin of the dish is often debated, but the most popular version suggests that Lemuel Benedict, a New York City stockbroker, created the dish one morning at the Waldorf Hotel in an attempt to help resolve a hangover. Benedict ordered two poached eggs, toast, bacon, “and a hooker of hollandaise” sauce which he promptly assembled into the popular dish as we know it. The maître d' tried Benedict’s creation and loved it so much he added it to his menu, naming it after its creator.

Marbled tea egg

Marbled tea eggs are hard-boiled eggs that are as beautiful as they are delicious. They are a common food sold by street vendors throughout China, but also have a special place in Chinese New Year celebrations. According to Chinese tradition, the marbled eggs represent golden nuggets, and eating them during the Chinese New Year is supposed to bring good luck and prosperity.

After hard-boiling the eggs, crack the shells all over with the back of a spoon--but do not peel the shells off. Then place the eggs with cracked shells in a mixture of black tea, soy sauce, star anise, cinnamon, Sichuan peppercorn, and sometimes even mandarin peel. The tea dye soaks through the cracks of the shells, leaving a beautiful marbled pattern on the egg white. The longer the eggs soak, the darker the pattern will appear.

Egg-based recipes: Eggs Benedict; Chorizo and Leek Quiche; Breakfast Pockets

Tips to making a great omelette: From Executive Chef Jesse Llapitan

Hungry for breakfast? Check out our other blogs on the subject here at CHEFS Mix:

Your turn: Do you have any tried and true folk methods of preparing hard-boiled eggs? Share them with us.

Breakfast at its Finest: Crêpes

Tue, 07 May 2013 09:00:00 GMT

“...sprinkled with sugar and eaten hot, (crêpes) form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man … is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions.”

Anatole France (16 April 1844 – 12 October 1924), French poet, journalist, and novelist.

Ahh. The time-honored crêpe.

Light, airy, and ridiculously hard to fix at home. What? Not true?

Well, crêpes are light and airy. But that part about crêpes being hard to prepare at home? Yeah, that’s not so true. With the right tools and practice, you will soon be able to impress friends and family with your homemade crêpes!

Don’t be afraid to try

While crêpes may be a little more delicate than a traditional fluffy pancake, cooking them in your home is perfectly doable. Because they are so thin, it is important to have the right tools. A nonstick frying pan will work fine, but specially made crêpe pans are also available. Where a frying pan’s sides slant upward, crêpe pans are perfectly flat.

Tilt the pan in your hand until the batter is spread thinly over its entire bottom. Once the crêpe batter no longer looks wet and the edges begin to curl, flip it with a nonmetal spatula and finish the other side. Crêpes cook very quickly, but are simple enough to make. Once they have been cooked, they are ready to either be stacked into a mille crêpe (see below) or to be filled and folded.

In addition, crêpes keep well in the refrigerator or freezer, so make plenty of extras. You can use these later for quick and easy meals or to make last-minute party appetizers.

Question: Crêpes are from France, right?

Answer: Oui! Crêpes originated in Brittany, France. Though they are often described as paper-thin pancakes, the crêpe has a much wider use than does the pancake. In fact, they are often served for any meal of the day. In France, la crêperies are as common as fast food joints in the United States and can be as simple as a food stall on the street or a full cafe.

Question: Does everyone in France eat them?

Answer: Well, I don’t know about everyone, but crêpes are so popular in France that February 2 is known as Crêpe Day! Crêpe Day was originally a celebration of the Christian holiday Candlemas, but over time it evolved into a non-religious prosperity tradition. On February 2, it is rumored that if you can successfully flip your crêpe in the pan single-handedly, while holding a coin in your other hand, you will have good luck all year.

Question: Is a crêpe a crêpe a crêpe?

Answer: Typically, crêpes fall into two categories: Sweet or savory. Sweet crêpes (crêpes sucrees) are usually eaten as sumptuous desserts. They are filled with fresh fruit, syrups, ice cream or sorbet and are usually made with wheat flour. Savory galettes (crêpes salees) make great appetizers, side dishes, or even main courses when filled with meats, cheeses, or vegetables, and are traditionally made with buckwheat flour.

But that’s only a partial answer

Mille crêpe: The mille crêpe is a special French cake that is made up of 20 layers of crêpes, despite the fact that its name translates to “a thousand crêpes.” It is often layered with maple-scotch pastry cream and topped with caramelized sugar. Serve this delectable dessert to your guests and they will feel like they are eating a creation from an upscale luxury bakery.
Crêpes Suzette: Perhaps the best known crêpe, the Crêpes Suzette is the classic tale of a potential cooking disaster that turned out to be the cook’s greatest success. French Chef Henri Charpentier claims that at age 14 he was an assistant waiter and was preparing crêpes for the Prince of Wales, who would later become King Edward VII of England. While cooking them, Charpentier accidently let the cordials catch on fire—but it was a fortunate accident because the prince relished the dish and praised it greatly. The dish was originally named in honor of the prince, but Edward insisted they be named “Suzette” after a woman who was among his group. Thus one of the most famous crêpe dishes was created.
Crêpes dentelle: These crêpes are thin, biscuit-like wafers the French often serve during afternoon tea. Dentelle translates into “lace” in English, and these wafers truly are as airy and delicate as their name implies. In addition to accompanying hot drinks such as tea, coffee, or cider, crêpes dentelle make great dessert garnishes. Serve them alongside creamy desserts such as ice creams and puddings or crumble them into cake batter to add a little crunch to your dessert. When preparing crêpe dentelle, it is important to keep in mind that speed is key. They need to be rolled immediately after being taken off the stove so that they retain their shape once cooled.

Question: Do you have a recipe for crêpes?

Answer: Oui! To get you started with your experiments in the world of crêpes, here is a basic recipe:

Basic crêpe recipe

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
butter to grease pan

Directions

Whisk flour and eggs in a large mixing bowl. Gradually stir in milk, water, and butter until the batter is smooth. Pour 1/4 cup of batter into a buttered nonstick frying pan over medium heat. Tilt the pan in a circular motion so that the batter spreads evenly.

Cook for about two minutes or until the edges begin to curl.

Flip the crêpe with a spatula and let it cook for another 30 seconds. Serve hot with a topping of your choice.

Variations: For a more savory crêpe, add 1/4 teaspoon of salt and 1/4 cup of fresh herbs to the egg batter. Sweeter crêpes can be made by adding 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract, and two tablespoons of a liqueur, such as orange, to the batter.

Hungry for breakfast? Check out our other blogs on the subject here at CHEFS Mix:

Your turn: Have you ever made crêpes? Have you ever eaten a crepe?

Making Breakfast for Mom

Mon, 06 May 2013 09:00:00 GMT

Mother’s Day is an American holiday that dates from 1908 when Anna Jarvis, after holding a private memorial for her mother, began a campaign to make the day a recognized national holiday. The effort succeeded by 1914 and the annual holiday honoring mothers and their influence on society, is now celebrated all over the world.

Making mom breakfast is one Mom’s Day tradition everyone can agree on—and it’s one that often starts in childhood. Whether kids get the idea because they see dad doing it or because they hear mom talk about making breakfast for her own mother, it's a time-honored gesture that always brings back fond memories of growing up with Mom.

At the end of the blog, and in subsequent blogs, we’ll share some of our favorite breakfast recipes. They made our moms smile once upon a time; perhaps they’ll do the same for you.

Serve her favorite food

Never underestimate how much Mom loves being served her favorite food. If mom really likes eggs for breakfast, serve an egg dish. If she loves spicy food, don’t serve something bland. Remember how special you felt when you were a child and your mother fixed your favorite dish? That’s the feeling you’re going for.

Scrambled eggs may not seem like an exciting Mother's Day breakfast but you can dress them up in many ways by adding garden fresh veggies for an omelet or by being creative with the other dishes you serve. Make sure to have her favorite morning beverage on hand, too—whether that’s coffee, tea, or fresh squeezed orange juice!

Add fresh fruit

Slice up some fresh fruit as a side dish or to use as toppings on other dishes. Fruits—especially berries—are loaded with vitamins and nutrients, so you aren’t just taking care of Mom by cooking breakfast, you’re making something that is good for her, too. Just like she once did, and still does, for you. As a bonus, fruits also add a lively burst of color to the plate, making the meal fun and vibrant.

Make a tried and true recipe

You can’t go wrong with a good old-fashioned pancake breakfast. Pancakes can be made with flour, buckwheat, or even gluten-free alternatives. This stainless steel no-drip pancake dispenser makes forming perfectly round cakes a breeze. Don't forget to add in tasty toppings (strawberries, chocolate chips, apples) to tease Mom’s palate.

If you really want to make mom feel she is being pampered, put together a pancake so good she’ll think she skipped right to dessert. Top off blueberry (or any berry) pancakes with a cream cheese whipped topping to make a simple, yet indulgent, breakfast treat.

Finish off with a sweet touch

Don’t forget to include a gooey and delicious cinnamon roll as the finishing touch to mom’s special breakfast. Cinnamon rolls, coffee cakes, scones, doughnuts, and apple dumplings are all delicious ways to serve sweet favorites along with the rest of breakfast. You may not eat them every day, but they can instantly make a meal feel special.

Pay attention to the little things

The little things add up. In the end they are what really make memories. Don’t worry too much about what kind of gift you will get her or which of two recipes is better. Of course you want the day to turn out well and for her to enjoy her breakfast, but she will love that you took the time to do something special just for her.

Enter the CHEFScatalog.com Mother's Day Giveaway!

Don't miss your chance to enter your mother (or youself!) in our Mother's Day Giveaway to win an exclusive, beautifully hand-painted limited edition KitchenAid stand mixer is the gift of a lifetime, honoring Mom's dedicated work in the kitchen! Click on banner below.

Consider these recipes for your Mother’s Day breakfast:

Baked Eggs with Prosciutto and Tomato

Ingredients

Butter for ramekins

2 slices prosciutto, quartered

1 slice tomato, salted

4 eggs

Salt and freshly ground black pepper

Parmesan cheese

Cooking instructions

Preheat oven to 375 degrees F. Butter ramekins.

Line each ramekin with two pieces of prosciutto, laying them in a cross in the bottom of the dish and allowing them to come up the sides. Place the tomato slice on top of the prosciutto. Crack an egg into each ramekin and sprinkle with salt and pepper. Grate some Parmesan cheese over the top and place on a baking sheet.

Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly.

Serve immediately in ramekins or invert onto a plate. Garnish with a fresh grating of cheese.

Ultimate Bread Machine Cinnamon Rolls

Ingredients

Bread dough:

1 cup warm milk (110 degrees F)

2 large eggs, room temperature

1/3 cup unsalted butter, melted

4-1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2-1/2 teaspoons bread machine yeast

Filling:

1 cup brown sugar, packed

2-1/2 tablespoons ground cinnamon

1/3 cup unsalted butter, softened

Icing:

3 ounce cream cheese, softened

1/4 cup butter, softened

1-1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Cooking instructions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Preheat oven to 400 F.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.

Broiled Grapefruit

Ingredients

2 Ruby Red grapefruits

1/4 cup packed dark brown sugar

1/4 teaspoon ground cinnamon

Cooking Instructions

Preheat the broiler.

With a sharp serrated knife, slice a thin piece off each end of the grapefruits so they will not rock. Slice each grapefruit in half and place them cut-side up on a baking sheet. With a serrated knife, slice around the perimeter of the flesh and along the edge of each section to loosen them.

In a small mixing bowl, whisk together the sugar and cinnamon. Sprinkle the mixture evenly over the grapefruits. Broil for 5 to 10 minutes, or until the sugar begins to bubble and caramelize. Remove from the oven and serve immediately.

Serves 4

Hungry for breakfast? Check out our other blogs on the subject here at CHEFS Mix:

Your Turn: Your turn: What’s your favorite memory of your Mother? Or, what do you want your children to remember about you?

Delicious Fried Taste—From the Oven!

Fri, 03 May 2013 09:00:00 GMT

I love fried foods.

However, lately my wife has been after me to eat healthier. Cut down on my sugar intake, red meat, and reduce the amount of fried food in my diet. I was okay with the sugar and red meat requests because, well, OK, I have looked in the mirror recently, right?

But my fried foods too? That seemed cruel and unusual.

Well, have I got good news for you if you, too, love fried foods. CHEFS French fry pan has holes—technically perforations—in the bottom that allow heat to circulate around food for all-over browning, with no need to turn foods. Ridges on this pan elevate your food, ensuring a deliciously-light crispy texture. And best yet? No oil needed! This nonstick pan is clever and well-designed.

You can bake frozen or freshly-prepared breaded appetizers, fish fillets, shrimp tempura, chicken tenders, or wings. If you’re using something drippy, consider placing another shallow baking pan on the shelf under the French fry baking sheet just in case drippage occurs—but don’t set the baking sheet on the other pan or you’ll reduce the effect of the perforations.

My test bake

Last night I fixed breaded fish fillets—garlic and herb—and French fries. The fillets came out better than ever, with a light, but crispy, exterior and juicy inside and the fries were amazingly crisp. I fixed the normal amount of fish my wife and I eat. As she was tearing into her portion, she glanced up:

“Is there more fish?”

“Um, no,” I said, noting the disappointed look on her face. “But, there will be next time.”

We can’t wait to try the baking sheet on homemade potato chips (healthy potato chips?) or a frozen pizza. I also imagine using it to roast vegetables—without having to turn each individual piece. Oven-fried chicken would be awesome in this baking sheet. Be aware that the dark steel absorbs heat, thereby shortening the time needed to cook.

The nonstick finish is another “makes me happy” feature. The fillets released without sticking and the pan was a simple soap and warm water cleanup—no dishwasher needed. End chute slides food directly onto a platter for serving. Wide rim with nonslip grips allows safe transport. The baking sheet is oven safe to 500 F.

I can hardly wait to try it again—what could I fix tonight?

CHEFS signature collection of professional-grade cookware, kitchen tools, bakeware, dinnerware, and more, is available only at CHEFS Catalog. The selection is great—and expanding. Each piece is crafted and tested to delight the most discerning cook.

Other features you’ll love

Bake healthy homemade potato chips or seasoned croutons
Roast nuts, vegetables, or squash seeds without turning
Nonstick-coated steel allows quick release and easy cleanup
Wide rim with nonslip grips to transport safely
CHEFS signature professional-grade cookware, tools, bakeware and serveware are meticulously crafted and tested, ensuring long-lasting durability and performance in the kitchen

Want to know more about nonstick cookware, visit our other nonstick cookware CHEFS Mix posts:

Your turn: What favorite fried food will you try first in this pan?

Your guide to nonstick bakeware

Thu, 02 May 2013 09:00:00 GMT

The timer goes off and you open the oven door to see your delectable chocolate chip banana bread baked to beautiful brown perfection. Placing it on the countertop, you begin getting the banana bread out onto the cooling rack and—no! Once again the bread has molded to the sides of the pan like glue.

Your banana bread has turned into a mountain of crumbs that only slightly resembles the beautiful loaf you intended. That’s no way to bake!

Avoid this too common scenario by using the one thing that allows you to put your baked goods into the oven with complete and utter confidence: Nonstick bakew are. Never destroy another perfectly good sweet treat in trying to dislodge it from your pan.

Why nonstick?

Buying nonstick bakeware saves you tons of time—and frustration. No longer will you scrub off food stains and particles after baking. Every muffin, cookie, cupcake, or layered confection will come out of the pan with ease every time.

Nonstick bakeware is coated with a special substance to keep the food from sticking and is available in every variety you would ever need: cookie sheets, loaf pans, oval bread molds, mini cheesecake pans—even wire cooling racks. The nonstick surface is perfect for baking items that need to be removed from the bakeware immediately after being taken out of the oven, like muffins, cupcakes, and layered cakes.

Bonus: Buying this bakeware can help you reduce the fat in your diet since you’ll no longer have to grease your baking pans with lard or butter to prevent sticking.

Tips for using nonstick bakeware

The lifespan of your nonstick bakeware largely depends on how you care for it. Want your pans to last? Follow these basic care tips:

Utensils: Check your cookware’s instruction manual. In many cases, the manufacturer recommends swapping out metal utensils for wood, rubber, silicone, nylon or plastic cooking tools.
Bake time: You may need to adjust your baking time if your bakeware is a darker color. A darker surface will absorb heat more quickly than bright or lighter-colored pans.
Storage: If you have the means to hang them, this is the best way. Alternately, many types of pan protectors and spacers are available to protect the surface of your pans.
Cooking sprays: You don’t need them with the nonstick surfaces—and if you do use them, over time they may make your pots and pans sticky. If you do use sprays and a residue builds up, take your pan and sprinkle it with a nonabrasive cleaner like Bar Keeper's Friend. Use a little warm water to create a paste with the cleanser, a nonabrasive scrubby, and a little elbow grease. Once the pan is clean, with a paper towel rub a small amount of cooking oil across the surface. Wipe any excess oil out of the pan and your pan is ready to cook with again.
Food storage: Never store food in nonstick pans. Instead, transfer any baked goods to other containers after cooking. This way, you can immediately clean your nonstick pan and keep the surface intact. Place your sweets on a nonstick cooling rack to ensure that they stay looking exquisite.

Cleaning your nonstick bakeware

Allow it to cool completely before cleaning. Don’t attempt to cool a very hot pan or dish with cold water. This will only warp the pan and prevent it from baking your sweets to perfection the next time you use it.
Hand-washing is preferred with a soft dishwashing liquid and non-scratch scrub sponge so that the nonstick surface stays intact.
For baked-on grease, hand wash with soft scrub cleaner and a soft brush that will easily remove any potential stains.
Rinse well to avoid leaving any residue.
Avoid water spots by hand-drying your nonstick bakeware with a kitchen towel.

Want to know more about nonstick cookware, visit our other nonstick cookware CHEFS Mix posts:

Your Turn: Do you have any helpful hints for those using nonstick bakeware for the first time? Share your thoughts with us!

Product Review: Zwilling J.A. Henckels Sol Thermolon Cookeware Set

Thu, 02 May 2013 00:00:00 GMT

With the weather warming up, I’ve recently been motivated to get into the kitchen and whip up some creations from a new purchased cookbook. However, each recipe I looked at called for a pan I didn’t have.

Fortunately, my Zwilling J.A. Henckels Sol Thermolon Cookware Set soon arrived and I now have every pan I need to sauté, fry, simmer, braise, and sear. This seven-piece set includes a two-quart saucepan, a three-quart saucepan, a six-quart Dutch oven (all with lids), and a 10-inch fry pan. I can now whip up some hearty soups, make my favorite pasta dishes with little effort, and even reheat delicious leftovers.

After I took the pans out of the packaging, I was almost afraid to set them on the stove—they looked so beautifull! The elegant brushed stainless steel exterior looked like something that should be used on the Food Network. Could it be I’m now one step closer to being on Chopped—my favorite TV show?

Cooking

First, I grabbed the 10-inch fry pan to cook up some sliced potatoes. Normally, when I fry potatoes, they’re famous for getting stuck to the bottom of the pan. I then have to spend time scrubbing off the remnants. Given my history, I was a little worried to try something new. However, the nonstick cooking surface (the coating, by the way, is PTFE and PFOA-free) performed flawlessly. It heated up quickly (which I was not used to) and that meant less time waiting and more energy saved!

I tossed in my potatoes in and to my surprise (and relief) they slid around the pan without one even slightly sticking to the bottom or sides. I was astonished. The pan heated evenly, which meant each and every potato was browned to perfection, but the handle—very easy to grasp—remained cool throughout the entire cooking time.

A few days later, I pulled out the two-quart sauce pan to whip up some pasta. Again, the pan heated up quickly and the handles helped me strain the pasta with ease. It was cool to watch my pasta boil through the clear lid—a definite aid to cooking it perfectly.

But, what I loved most is that when I poured the strained pasta back into the pot, it didn’t stick to the sides. I simply added in my sauce and stirred everything together—and was again reminded of the smoothness of the nonstick finish.

Clean up

Normally, I dread doing the dishes. Who doesn’t? You often can’t just slip pots and pans in the dishwasher and be done, they must be hand washed. This cookware required only one trip under the faucet for all the food to rinse off. Then all it took was a soft sponge and some dish soap and I was done.

My favorite features

With this Zwilling J.A. Henckels Sol Thermolon Cookware Set, it’s hard to pick one favorite. I was equally impressed by the professional look of the pans and their amazing ability to keep any foods from sticking. Both the two- and three-quart pans are great for making big batches of chili or a summer pasta dish for the family—we love this Linguine with White Clam Sauce recipe. I can hardly wait to use the Dutch over to create a hearty stew.

Want to know more about nonstick cookware, visit our other nonstick cookware CHEFS Mix posts:

Your Turn: What would you cook with this nonstick set? Share your thoughts and ideas with us!

Caring for Your Nonstick Cookware

Wed, 01 May 2013 00:00:00 GMT

Nonstick cookware is a lifesaver - it keeps me from scrubbing my pots and pans for hours on end after dinner by making the cooking and cleaning processes super easy. But, much like anything else in life, your nonstick pots and pans must be cared for properly to keep the nonstick surface the same as when you first cooked with it.

There are a few dos and don'ts when it comes to these types of surfaces. You don't want to be using your cookware and come to find out that you have been caring for it in the wrong way. Sure, taking care of your cooking equipment seems fairly black and white, but in reality, there are a few things you need to know when it comes to taking care of your beloved nonstick pots and pans.

Read the directions

There are directions for cleaning and using a pan? Yes, and they are steps that shouldn't be ignored. Some nonstick pans must be rinsed, dried and rubbed with an oiled paper towel before use. Despite the fact that the pot or pan is nonstick, it often still needs some type of lubricant.

Additionally, some surfaces can use metal utensils while others recommend against it. Check out those instructions before your first cook with your new nonstick cookware. You will be glad you did, and your pan will benefit from your careful attention.

Use cooking sprays sparingly

It may seem easier to just spritz a bit of cooking spray on your nonstick pan before use, but this may actually end up making your pots and pans sticky. In the areas where the heat doesn't burn the spray off - like the sides of a frying pan - it often leaves a residue. Over time, the left over spray that doesn't come off in the wash, will build up. Over time the build up will discolor and negate the nonstick surface.

However, if you have buildup on your cookware, all is not lost and you don't have to just throw out the pan. You can save the pan and make the nonstick surface almost as good as new.

Take the pan and sprinkle it with a nonabrasive cleaner. Here at the office, and in my kitchen at home, I use Bar Keeper's Friend for this job. It will not damage the nonstick surface but it will remove that nonstick spray buildup.
Use a little warm water to create a paste with the cleanser, a nonabrasive scrubby (I use the blue Scotch Brite kind), and a little elbow grease. Scrub the surface and the buildup will begin to break down and come off the pan.
Once the pan is clean, rub a small amount of cooking oil across the surface. Don't just tilt the pan and let the oil run across the surface, use a paper towel or your fingers to rub it across the surface. Wipe any excess oil out of the pan and your pan is ready to cook with again.

Avoid high heat

You may want to cook your food faster by setting it on high heat, but this may not be so hot for your nonstick cookware. When the temperatures are too high, the nonstick coating may begin to crack, making the quality of your dish suffer. Higher heat will not help the food cook any faster or give you a better sear in the pan. It will simply leave food overcooked on the outside but undercooked internally. Cooking at high heat with cooking spray will also help create the dreaded build-up. Instead, use a lower heat to make the food come out much more evenly.

Most nonstick cookware is made for cooking over low to medium heat. With that being said, you should also avoid subjecting your pots and pans to extreme temperatures. If it's just coming off of a sizzling stove, you don't want to subject the cookware to cold water, which will cause the pan to warp. A warped pan keeps the heat from distributing correctly. Instead, let it cool for a few minutes before submerging in water.

Use care with metal utensils

Check your cookware's instruction manual when it comes to the best utensils to use with it. In many cases, the manufacturer recommends swapping out metal utensils for wood, rubber, silicone, nylon or plastic cooking tools. Metal utensils may easily scratch and ruin some types of nonstick surfaces that help make all of your dishes turn out so deliciously. Avoid cutting food inside the pan. Transfer the food onto a cutting board instead of slicing it up directly in the pan—this way, you'll avoid cutting into the nonstick surface right along with your food.

One thing to note about metal utensils: there are some nonstick surfaces—ceramic, titanium-ceramic, hard anodized, to name a few, that using metal utensils will not damage the surface. When in doubt, consult the manual.

Store your pans properly

If you have all of your pans stacked up in a cabinet, you may want to think about keeping your nonstick cookware elsewhere. You don't want that precious coating to be scratched by other heavy pans. If you have the means to hang them, this is the best way to go to protect them. Make sure there is plenty of space between the pans when hanging them to avoid further nicks and scratches. Alternatively, many types of pan protectors and spacers are available to protect the surface of your pans.

The Dos And Don'ts Of Cleaning Your Nonstick Cookware

Do use softer detergents to clean.
Don't clean your cookware with steel wool. Instead, use a soft sponge or scouring pads that say "nonstick pan safe" on them.
Do clean and dry your nonstick pans after use to prevent rust from forming and remove any grease leftover from the cooking process.
Don't put your nonstick cookware in the dishwasher - hand wash it instead.

Want to know more about nonstick cookware, visit our other nonstick cookware CHEFS Mix posts:

Your Turn: Do you have any helpful hints for caring for your nonstick cookware? What types of recipes do you use your nonstick cookware vs. other types of cookware? Share your thoughts with us!

Nonstick Cookware Making Cleanup Easier

Tue, 30 Apr 2013 01:00:00 GMT

The last thing you want to do after cooking an extravagant meal is stand over the sink scrubbing off all the food that stuck to the pans. Those leftover remnants of lasagna can be a lot tougher than they look.

Thankfully, there’s a way to make cleanup a breeze and, no, you don’t have to douse the pan with cooking spray: Nonstick cookware. These dishes let you fry, sauté, and bake your food with less mess and fat. So you’ll spend less time scrubbing and more time enjoying the activities you’d much rather be doing.

Accidental Beginning

Ever wonder how this magical nonstick surface allows any meal to just slide right off the pan and onto the plate? Well, actually, it was an accident. Back in 1938, Ohio-born scientist Roy Plunkett was searching for a less toxic chemical to use as a new refrigerant and created a mixture meant to produce tetrafluoroethylene gas. He left it to sit overnight.

The next day, Plunkett found a white, waxy substance in place of the gas. This substance was polytetrafluoroethylene, also known as PTFE. A French engineer, Marc Gregoire, later found a way to bond the PTFE to aluminum, creating the first piece of nonstick cookware. Isn’t science wonderful?

Not Your Mother's Nonstick Cookware

In the recent years, there have been concerns about the chemical make-up of nonstick cookware, specifically the presence of PFOA and PTFE. Manufacturers have responded by creating nonstick coatings and cookware that adhere to a more stringent set of guidelines. And the cookware is a far cry from the early nonstick cookware that our mothers used.

Ceramic

The coating used in ceramic nonstick cookware use a mineral-based coating. The inorganic nature of this type of nonstick coating make it outstandingly durable, environmentally-friendly, and safe for contact with food at higher temperatures. The traditional nonstick coatings were organic in nature and weren't as durable, which led to them to crack, peel and become unstable under high temperature.

Ceramic Cookware Brands: Tramontina, Zwilling J.A. Henckels, Cuisinart, Mauviel, Scanpan

Hard Anodized

Hard-anodized cookware is made from electrochemically-hardened aluminum, and are best known for durability and long lifespan. Cookware made from hard-anodized aluminum resist to scratching, warping, and corrosion. Additionally, they are known for having even heat distribution, which make them highly reliable. The manufacturing process leaves the cookware non-porous, which makes it technically only stick resistant but most find the nonstick properties to be acceptable. Some manufacturers add an additional coating to make it completely nonstick.

Hard-Anodized Cookware Brands: Cuisinart, Le Creuset

Getting the Most from Your Nonstick Cookware

I love my nonstick cookware, but there are a few things you can do to get the very best performance out of your cookware:

Read the directions: Some nonstick manufacturers recommend a light oiling before the first use of nonstick cookware. Before you put the pan on the stove, make sure you have followed the manufacturer's recommendations to help ensure that your cookware performs at its best.
Avoid high heat: High heat applied over a long period of time may cause the nonstick coating to crack. Stick with a lower heat to preserve the life of your pan. Plus, high heat doesn't mean the food will cook faster or better. But it will typically mean the food is partly burnt and partly raw.
Avoid using pans with chipped or peeling coatings: This seems like a no-brainer, but I remember some highly questionable pans from my childhood. If you coating begins to peel or is chipped, it is time to replace that pan.
Use nonstick spray sparingly: Most nonstick cookware does not require additional spray to be nonstick. Plus over time the sprays will build up and create a pasty, stick residue that will negate the nonstick properties of the pan. There is good news, however! Your pan can be cleaned to return the nonstick finish, most of the time. A nonabrasive cleaning powder, like Bar Keeper's Friend. I have personally seen it return some pretty gross pans to near-perfect condition.

Shopping for Nonstick Cookware

If you want the best possible nonstick cookware for whipping up meals, here are some things to keep in mind as you shop:

Heat conductivity: Nonstick cookware often has an aluminum base for the best heat conductivity. If you have an electric stove, a pan with a flat aluminum bottom will heat more evenly. If you use a gas stove, however, you may want to look for stainless steel pans with aluminum cores.

Oven-safe handles: Some recipes call for dishes to start on the stove and finish in the oven. Therefore, you should look for a handle that’s oven safe.

Durability: If you know you’re going to be tough on your cookware, look for a nonstick pan that will stand the test of time. Search for a brand that places heavy emphasis on durability.

Consider a set: If you know you’ll be using all the pieces on a regular basis, a set is a great investment. If you don’t, buy individual pieces. Otherwise, you’ll just have pans taking up unnecessary space in your cabinets.

Want to know more about nonstick cookware, visit our other nonstick cookware CHEFS Mix posts:

Your Turn: Your turn: Which nonstick cookware do you find you get the most use out of? Share your thoughts with us!

A Guide to Cooking and Enjoying Fava Beans

Fri, 26 Apr 2013 14:00:00 GMT

You've heard of the black bean, the pinto bean, the kidney bean and the lima bean - but what about the fava bean? This type of legume is a little less well-known than its counterparts. Fava beans, also known as broad beans, are a staple in Asia, the Middle East, South America, North Africa and Europe. Luckily, the United States is beginning to discover their buttery texture and nutty taste just in time for spring.

What Is A Fava Bean?

The fava bean is actually part of the pea family and is one of the oldest plants still being cultivated. These beans were eaten in Ancient Greece and Rome, and were the only variety that the Europeans ate before they discovered America and all its legumes. Fava beans can be served boiled, mashed, spread on crostinis or added to spring stews and soups. Regardless of how you choose to prepare them, they are filled with lots of nutrients. They're high in fiber and iron and low in sodium and fat. Fava beans are also packed with protein and have no cholesterol.

In What Dishes Are They Traditionally Used?

Fava beans can be used in a variety of dishes and eaten either raw, lightly blanched, shelled, unshelled or sometimes even in the pod! In Egypt and several Arab countries, these beans are traditionally pureed or mashed and served with parsley, lemon juice, olive oil, garlic, onions and cumin in a breakfast dish known as ful medames. In other countries like Peru, Colombia and Mexico, however, they are prepared a bit differently. The beans are either fried or dried then slated to create a crunchy and delicious snack.

How To Peel And Eat Them

While these beans are both delicious and nutritious, the process of getting them ready for consumption is actually pretty labor-intensive, as they have to be peeled twice. The beans must first be removed from their waxy coatings, but before you begin the process and are searching for the beans at the store, you want to look for green pods. The ones that appear to be bulging out of their shells are older and might have a more bitter taste than the fresher beans. Here's how to peel and enjoy your fava beans:

Run a finger up the seam of the pod, splitting it open and removing the beans. You should find about four to five beans per pod.

Next, you'll need to peel off the thick white skin around it. While the skin can be left on, it's more common to peel it off . To do so, make a small slit with a knife along the edge of the bean to pop it out of its skin. Another method, which is slightly more popular, is to place the beans in boiling salted water to blanch for 30 seconds. Remove the beans from the boiling water and proceed by putting them in ice cold water to halt the cooking process. This is what softens the skin and makes it much easier to remove.

Finally, finish the process by squeezing the bean out of its skin with your fingers. Now you're ready to cook!

A Fava Bean Favorite

Try out this tasty, fresh salad recipe just in time for spring:

Quinoa Fava Bean Spring Salad

1 cup quinoa
1 pound fava beans
1 pound peas in the pod
1 bunch asparagus cut into 1-inch pieces
4 green onions, thinly sliced
3 tablespoons lemon juice
½ cup chopped spring herbs of your choice
salt
freshly ground black pepper

1. Bring a pot of water to a boil. Add quinoa and reduce heat to maintain a steady simmer. Cook about 12 minutes. Turn off the heat and let simmer for about 15 minutes.
2. Shell fava beans and peas, set aside.
3. Combine oil and lemon juice in large bowl. Sprinkle salt and pepper to taste.
4. Add cooled quinoa to the dressing and toss to combine. Throw in vegetables and stir, contribute remaining ingredients and toss to combine.

Your Turn: What's your favorite way to enjoy the Fava Bean?

Choosing the Right Pasta Shape for Your Delicious Dish

Fri, 26 Apr 2013 02:00:00 GMT

When we were little, it was all about the fun shape of the pasta. Favorites might have included the pinwheels or various cartoon shapes derived from the macaroni and cheese box. While pasta shapes are still just as fun to pick out as adults, there should be a method to the madness. Certain shapes pair better with some dishes than others, and when you've chosen the right shape, your dish often looks better. As a general rule of thumb, thin and delicate pastas like angel hair or spaghetti should be paired with light sauces. On the other hand, thicker pastas like fettuccini work best with heavier and creamier sauces. However, there are more than 40 different pasta shapes available, so it can be difficult to pair a shape with the right sauce. Here's a general outline of some of the most popular shapes and forms which pasta can take:

The ABC's Of Pasta Shapes

Strand Pasta
The following strand pastas pair best with lighter sauces or oil-and-garlic combinations:

Spaghetti: Common round-rod pasta
Capellini dangelo: Thinnest round-rod pasta, also known as angel hair
Spaghettini: Thin spaghetti
Capellini: Thicker than angel hair, but thinner than vermicelli
Vermicelli: Thicker than capellini

If you're searching for a new recipe to try out, look no further than Spaghetti with Pancetta, Peas and Mint. It's filled with fresh ingredients and is super easy to whip up in no time!

Tubular Pasta
The following tubular varieties pair best with chunkier sauces, like tomato or Bolognese, that can get into the crevices of the pasta:

Cannelloni: Large tubes that are stuffed
Cavatappi: Corkscrew-shaped macaroni
Chifferi: Short and wide macaroni
Fagiolini: Short and narrow tubes
Manicotti: Large ridged tubes that are stuffed
Penne: Medium-length tubes with ridges and cut diagonally at both ends
Mezze Penne: A shorter version of penne pasta
Mostaccioli: Similar to penne but doesn't have ridges
Rigatoni: Large and slightly curved tubes
Ziti: Long and narrow tubes

If you enjoy a little kick in your pasta dish, check out this Rigatoni with Spicy Tomato Sauce recipe.

Uniquely Shaped Pasta
The following shapes, similar to the tubular pastas, also work well with chunkier sauces:

Capunti: Short, convex ovals similar to open and empty pea pods
Farfalle: Bow tie or butterfly shaped
Fiorentine: Grooved cut tubes
Gnocchi: Round dumplings often made with flour and potato
Orecchiette: Bowl or ear-shaped
Rotelle: Pinwheel or wagon wheel-shaped
Rotini: Two-edged spiral, tightly wound - like a spring
Trofie: Thin, twisted pasta

Broccoli Rabe with Orecchiette is a perfect recipe to try out if you're looking to incorporate fun-shaped pasta into your meal.

Ribbon Pasta
The following ribbon-like pasta pair best with thicker, heartier sauces:

Fettuccine: A ribbon of pasta approximately 6.5 millimeters wide
Lasagne: Very wide noodles with fluted edges
Linguine: Flattened spaghetti
Pappardelle: Thick, flat ribbons
Sagnarelli: Rectangular ribbons with fluted edges
Tagliatelle: Ribbons slightly thinner than fettuccine

If you're looking for a delicious recipe to try out with these ribbon pasta shapes, we wholeheartedly recommend this Summer Vegetable Lasagna recipe - perfect for a fresh dinner to enjoy with family and friends!

Micro Pasta
The following micro pastas work well in pasta salads or soups:

Anelli: Small rings of pasta
Conchigliette: Small, shell-shaped noodles
Corallini: Small and short tubes
Farfalline: Small bow tie shapes
Orzo: Similar to rice
Stortini: Smaller version of elbow macaroni
Trachana: Granular, irregular-shaped pasta of Greek origin

Try this Pasta with Bacon, Fennel and Parmesan Cheese recipe that uses orzo and is packed with flavor.

Stuffed Pasta
A thicker, creamier sauce works best for these varieties of pasta:

Cannelloni: Oven-cooked stuffed rolls
Mezzelune: Semi-circular pockets
Pierogi: Dumplings stuffed with meat, vegetables, cheese or fruit
Ravioli: Square pasta pockets often stuffed with ground meat, cheese or vegetables
Tortellini: Ring-shaped and stuffed with mixtures of meat and/or cheese
Tortelloni: A larger version of Tortellini

Whip up a mouth-watering creation with Tom's Tortellini with Garlic & Basil recipe. It's a healthy meal you can make quickly.

Keep In Mind...
Whichever shape you choose for your dish, it's vital to make sure the pasta comes out looking and tasting perfect! Here are a few pointers to keep in mind when cooking up a storm:

Follow directions. This may seem like an obvious hint, but it's crucial to not over or under cook your pasta. Follow the time directions on the packaging right down to the minute and strain the pasta immediately after that timer goes off.

Skip the rinsing. It might make sense to rinse the pasta when it's done cooking, but this washes away much of the nutrients and taste.

Mix the sauce with the pasta before serving. While some choose to pour the sauce directly onto the pasta on the plate, the dish won't come out tasting the same. Instead, mix the sauce in with the pasta in the pan or pot first. This way, the hot pasta really absorbs the flavors of the sauce.

Looking for some delicious pasta recipes? Visit CHEFScatalog.com recipe section for Pasta Recipes.

For these and more pasta tools, visit CHEFScatalog.com

For more on Pasta, visit our other posts:

Your Turn: What's your go-to Pasta shape?

Pasta Making Tips, Tricks And Ideas

Thu, 25 Apr 2013 00:00:00 GMT

If you're really craving pasta, watching "Eat, Pray, Love" just isn't going to cut it. Neither will dinner at Olive Garden. Making pasta from scratch might sound intimidating, but take it from a novice chef: It isn't as difficult as it sounds.

Homemade pasta is considered superior to store-bought pasta for a number of reasons. First and foremost, it is more authentic. In countries with direct ties to pasta culture, homemade noodles are the norm. Second, the taste of homemade pasta is simply better. Pasta made from scratch is fresh, substantive and bursting with flavor.

Cultural Ties

Although many foodies associate pasta with Italian cuisine (and we sure do love spaghetti), these much-loved carbs are also prevalent in other ethnic diets across the globe.

Asian countries are well-known for their love affair with noodles. Pasta consumption is prevalent in many Asian countries, including China, Japan, Korea, Vietnam, Thailand and Cambodia. While there are many different types of Asian noodles, most are made from rice, buckwheat, wheat, egg or mung bean.

In addition to Italy, many other Mediterranean countries center their diets around pasta. In countries like Libya, Morocco, Tunisia and Algeria, couscous - a semolina pasta - is the carb of choice.

Our Favorite Pasta Types

Pasta is an exceptionally diverse food. In addition to coming in many shapes and sizes, it can be made from a variety of ingredients. Looking for a light, healthy noodle? Try whole wheat pasta. What if you're in the mood for a heavier, protein-packed dish? You'll probably want to go with egg noodles. Not sure? Go for something in between.

Egg Pasta

Egg pasta is a no-brainer in authentic Italian cuisine. These rich and delicious noodles will be sure to please your palate, and the recipe is very simple: The only ingredients required are all-purpose flour and eggs. You'll want to make sure to knead your dough for at least five to 10 minutes after the eggs and flour are thoroughly combined.

Water Pasta

Water pasta is simple to make and significantly lighter than pastas made from fresh eggs. This option also pairs well with almost any sauce, but its thin texture is exceptionally conducive to sweet tomato sauces.

When cooking water pasta, you'll want to keep a few tips and tricks in mind. All-purpose flour and water will be the only ingredients in your noodles, so make sure you have a kitchen scale on hand to weigh out the proper amount of flour. You don't want to mess up the consistency of this simple dough! As is the case with most types of pasta, walnut-sized lumps should form in your pasta maker after a few minutes of kneading. This will signify that your water pasta is the proper ratio of flour to water.

Spinach Pasta

Looking for a sneaky way to get greens into your kids' (or your own) diets? Spinach pasta combines the hearty, rich consistency of carbs with the nutritional density of leafy spinach. To make this pasta, you'll want to place both spinach and flour into your pasta maker. Allow the machine to run, and add eggs one at a time. This will ensure that the dough is properly combined.

Again, look for walnut-sized lumps after about 10 minutes of kneading. When those lumps are visible, you'll know that your dough has reached the desired consistency.

Semolina Pasta

Semolina flour is famously the base of couscous, but it can be used to make other pasta shapes as well. We recommend using at least 25 percent all-purpose flour, and adding semolina to comprise the remaining 75 percent of the starch in your recipe. Semolina dough will be a bit more difficult to work with than other pasta doughs, mainly because it expands more than its more mainstream counterparts. Note that the first 20 inches or so of your dough will seem a bit ragged: This is the result of the semolina's rapid initial expansion. After that first 20 inches, your dough should be fully expanded and smooth.

Whole-Wheat Pasta

On a health kick? Whole-wheat pasta is high in fiber, protein and carbohydrates, making it an energy-packed powerhouse of a pasta. To prepare these noodles, you'll just have to swap out all-purpose flour for whole wheat flour. Feel free to follow any of the aforementioned recipes, but watch your dough's consistency carefully, as whole-wheat flour tends to be more dense than all-purpose flour.

Other Tips And Tricks

You can feel free to get creative with your pasta making, but note that the most important part of the process is ensuring that your dough has the perfect ratio of flour to liquid. Whether you're using water or eggs for your pasta, you'll need a bit of patience: Working with flour isn't an exact science, and the best chefs know to use their eyes, tongues and fingertips to test dough.

You'll want to run all-purpose flour through your pasta maker on first use. After you've used your machine, feel free to experiment with all your favorite flours.

Oh, and it isn't possible to over-knead dough. Feel free to step out of the kitchen while your pasta maker is churning that delicious mixture.

Looking for some delicious pasta recipes? Visit CHEFScatalog.com recipe section for Pasta Recipes.

For more on Pasta, visit our other posts:

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Enjoy your vegetable harvest year-round

Pickling option

How to can vegetables

Other considerations

Your turn: Will you try canning? What questions do you have>

Preserving today’s fruits for tomorrow’s use

Water bath canner

Pressure canner

How to can fruit

Preserves, jellies, and jams—oh marmalade!

Preserving Jam Maker Jams and Jellies

Enjoy Now

Freeze for later

Preserve for later

Prepare your canning gear

Fill your jars

Check the seal

Your turn: What is your favorite fruit? Will you try canning it or making a jam out of it?

Canning 101

Presterilize

Heat Water, Make The Recipe, Fill The Jars

Process

Cool

pH and Canning

Big-Batch Summer Tomato Sauce

A little bit of work gives you a yearlong payoff.

Ingredients:

Directions

Outfit Yourself for Canning Success

Ball® Heritage Collection pint jars

Step 1: Pre-sterilize

Step 2: Heat water, make the recipe, fill the jars

Step 3: Process

Step 4: Cool

All-in-One kits

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Grilling Pork and Beef

How to grill pork chops

How to grill pork ribs

How to grill hamburgers

How to grill steaks

How to grill kebabs

What's hot?

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Your turn: When do you prefer to grill? Are you an "all-year-rounder" or one who saves it for the time between Memorial Day and Labor Day?

Vegetables and Fruits on the Grill

Grilling vegetables

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Grilling fruit

Tips:

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Your Turn: What's the most unusual item you've ever grilled? What did you think?

Fins and Feathers on the Grill

Chicken

Beer Can Chicken

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Fish

Mahi Mahi with Nectarine Salsa Recipe

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Your turn: What’s your favorite thing to fix on the grill?

A Tasty Barbecue Tour

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Memphis Style Barbecue Sauce

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Your Turn: Where were you when you ate the best barbecue ever?

Fire up the Grill!

“Struttin’ With Some Barbecue” (music Lil Hardin, lyrics Don Raye)

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Your Turn: Are you grilling over Memorial Day weekend? If so, what will you prepare?

Eggs-actly Right Any Way You Like Them

Ball^® Heritage Collection pint jars

**Your turn: What’s your favorite thing to fix on the grill?**