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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!

Product Review: Lello PastaMaster 3000

Tue, 23 Apr 2013 21:35:00 GMT

Mediterranean cuisine calls for an emphasis on freshness - and pasta is no exception. While store-bought spaghetti is great in a pinch, there's nothing like the smooth, slightly doughy, flavorful taste of homemade pasta.

I have been known to whip up some decent Bolognese, but that's about as far as my love for Italian cuisine has taken me. Because I've never set out to make my own noodles before, I was a bit intimidated to test out the Lello PastaMaster 3000. However, the machine's convenient features and efficient mechanics made the pasta-making experience truly enjoyable.

Set Up

The pasta maker was easy to assemble and straightforward in its construction. The gadget comes with just a few appendages - namely, the various discs that allow users to make a variety of pasta types. I chose to make fettuccine, but there were also disc options for spaghetti, linguini, lasagna, macaroni and other noodle shapes. I placed the fettuccine disk on the rotary housing after carefully following all the preparatory steps outlined in the instructional packet (which was very easy to understand).

Cooking

Because this was my first attempt at making pasta from scratch, I decided to cook basic egg noodles. Although I balked at first at how many eggs (eight!) were required to make a single serving of pasta, I later realized that I could've easily halved this recipe and still been able to feed three or four adults.

The ingredients for my pasta were very basic - just eggs and flour - so food prep wasn't really necessary. I did have a bit of a problem deciphering how much flour to use, as the pasta maker's instructions only notate flour amounts in pounds (and, being the novice that I am, I don't have a kitchen scale). By eyeballing the flour amount, I was able to at least get the mixture going; I needed to add more flour a few times in order to reach the desired consistency, though.

The machine did its job beautifully. As I added flour, the pasta maker kneaded and combined it with the existing dough without any problem. The instructions called for about 15 minutes of kneading time, which I thought was acceptable (and preferable to labor-intensive hand kneading!).

Finally, it was time to move the shutter slide out of the way and allow the dough to descend through the linguini disk. This wasn't difficult to do, and it was very rewarding to see the dough manifested as long, thick, fresh pasta. It took a little while (about an hour) for all the dough to come through the pasta maker, and then it was time to boil the noodles!

Fresh noodles need to be cooked for a shorter amount of time than do dried noodles, so I only boiled the fettuccine for a few minutes before it was al dente and ready to eat. The noodles were thick, eggy, rich and delicious.

Clean Up

Clean up was simple and easy with the PastaMaster 3000. At first, I was a bit confused as to how to remove the rotary housing, but it turned out that I simply needed to unscrew the needle before the housing could be disconnected for cleaning. I soaked the appendages in warm, soapy water (easy!) and wiped the machine down with a wet sponge.

My Favorite Features

All things considered, I really enjoyed my pasta-making experience. The taste of fresh pasta is truly superior to that of dried pasta, so having the ability to make my own noodles at home was really a treat. A few features of the PastaMaster 3000 really stuck out as my favorites:

the discs offer a wide variety of pasta shapes
easy assembly and clean up
simple, beginner-friendly recipes included in instructional packet

Tools & Recipes

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

Try these tools to make pasta making easy:

Bamboo Pasta Drying Rack Le Creuset Revolution Stainless Steel Pasta Fork Primavera Pasta Bowls, 5-Piece Stainless-Steel Scoop Colander, 16-1/4 inch

For these and more pasta tools, visit CHEFScatalog.com

For more on Pasta, visit our other posts:

Your Turn: Share your favorite pasta dish with us!

New Staub Cookware

Thu, 18 Apr 2013 22:00:00 GMT

In CHEFS new summer catalog, you will see a new name in our cookware assortment: Staub. But they aren't new to making cookware. In fact, many of you will already be familiar with the Staub name. However, if you aren't, let me tell you a little bit about what makes this cookware unique.

Staub cookware had their beginning in the Alsace region of France, where in 1974 their first enameled cast-iron cookware was produced. This region of France is renowned for its one-pot meals. The founder of Staub was looking to perfect the cookware that was used to create these comforting and hearty meals.

For centuries, cast iron has been a preferred cooking surface of chefs because of its superb heat distribution and retention. The Staub founder, Francis Staub chose cast-iron as the material of choice, and added an enamel coating and cooking surface. The perfect marriage of form and functionality.

The final design of the pot lends itself to self-basting, making it ideal for one-pot and long simmering recipes. And the longer you cook with a piece of Staub cookware, the better it performs. Everyday use naturally continues to keep the cooking surface seasoned without any additional maintenance to the finish.

Want to know more about the Staub cookware, here's a video from Zwilling J.A. Henckels, who owns Staub:

Features of Staub Cookware

Natural Simmering System: Spikes on the underside of the lids of the Staub cocotte enable drops of condensation to continuously and uniformly fall, self basting the meats, entrees and stews simmering in the pot, ensuring rich and tender juicy flavor. This self-basting cycle ensures the flavors of the ingredients are retained in their full intensity and their nutritional worth is preserved.

Tight-fitting Lids: The superior construction of the Staub cookware and lids help ensure that the lid and body of the cocotte come together in such a way as to prevent the escape of the internal humidity created during the cooking process. After 55 minutes of cooking, the Staub cocotte retains 10% more moisture than similar products.

Textured, Black Enameled Cooking Surface: Black enamel interior is a superior cooking environment for nonstick braising and caramelizing. The high-quality enamel resists thermal shocks and scratching. The unique texturing enhances the browning and searing properties of the pan. And no initial seasoning is required.

Beautiful Oven to Table Design: The multiple coats on durable enameling is scratch-resistant and will not chip, discolor or rust. The beauty of the Staub cookware will move from the stovetop or oven to the table with ease.

Your Turn: What's your favorite one-pot or long simmering meals? Share with us!

Check Your Mailbox: Our Newest Catalog is in the Mail

Wed, 17 Apr 2013 15:00:00 GMT

If you haven't checked your mailbox lately, you have not seen our new catalog. Go ahead and go check! We will wait for you.....While the rest of us wait let's look at something yummy:

Lamb Curry: So very yummy!! I will share the recipe later. (Yeah, I know, I'm a tease that way).

Okay, you have the new CHEFS catalog! What do you think? Isn't the mixer on the cover amazing? Oh, and it is our first catalog for summer, and our product experts have included many great products for grilling, ice cream and all those summer favorites.

This is also the first new product I wanted to show you. We worked with Seattle artist Nicole Dinardo again for the design of the mixer. If you think back, she is the very talented artist that painted the designs for the Holiday Giveaway Mixers, too!

The mixer itself is a KitchenAid Artisan 5-quart Stand Mixer. While it is available in 26 different colors, we decided we wanted to do something special to celebrate Mom. The Mom's Kitchen stand mixer is a very limited edition: are only 16 of them made. And they are only available at CHEFS Catalog. We think it is the Ultimate Mother's Day Gift!

As an added bonus, we are giving away a Limited Edition Mom's Kitchen KitchenAid Stand Mixer. There is still plenty of time to enter the drawing if you haven't done so, and to invite your friends. When you fill out the entry form, there is a place to notify your friends of the giveaway. For each friend that enters, you will get an additional entry into the drawings. So, tell everyone you know!

We worked with Seattle artist Nicole Dinardo again for the design of the mixer. She did the designs for the mixers we did during the holiday giveaway, too!

Let's look at some of the other new products that you will find on CHEFScatalog.com

New for Summer at CHEFS Catalog

For the rest of this week, we will be looking at some of the new products that we are introducing in our Summer Catalog. Today, however, I wanted to share a few new, fun items that I really liked. By the way, if you use Google Catalog on you tablet or phone, you can find CHEFS catalogs there, too.

Chef's Planet Clip & Drain Strainer

I can't remember how many times I have scalded myself trying to juggle straining pasta or a stock, while trying to reserve the liquid without the contents inside the pot coming tumbling out. I was immediately smitten when I saw Chef's Planet Clip & Drain Strainer.

Made of heat-safe silicone, the strainer features a clip and silicone gripper on the back to attach the strainer snugly to most any saucepan. For those recipes where you are reserving the stock or want to keep the contents inside the pan, this strainer is ideal!

I also tried it on a mixing bowl in which I had strawberries macerating. When it came time to drain the juice away, I pulled out my Clip & Drain and strained the strawberry juice in to my saucepan.

I still love my several sizes of colanders, and my scoop colander too, but this nifty gadget is going to be very handy around the kitchen.

Libbey Fountain Shoppe Ice Cream Dishes

Who doesn't love homemade ice cream in the summer? I always spent childhood summers with my grandparents, in the heart of South Texas where ice cream was always a welcome way to beat the heat. And when rock salt was on the grocery list, ice cream wouldn't be far behind. And one afternoon after the rock salt was purchased, there would be my granddad sitting on the front porch cranking the old-fashioned ice cream maker. Oh, lovely, lovely ice cream!

In true grandparent style, Grandma didn't just give us a bowl of ice cream, but banana splits or sundaes. Bananas, chocolate syrup, strawberries, caramel, whipped cream; all the ingredients to make the ultimate ice cream treat were all there to enjoy. And we always used special ice cream bowls or boat-shaped banana split bowls—Grandma knew how to do ice cream right!

When our product experts brought in these new Libbbey ice cream dishes, they sent me right back to my childhood. These clear glass dessert dishes each have the classic ice cream parlor shapes. The Libby Fountain Shoppe Banana Split Set is the classic, boat-shaped, banana split bowls. The Supreme Sundae Dish is a large, 17-ouce, footed dessert dish. What brownie sundae wouldn't look more appetizing arriving at the table in that bowl? And the Classic Soda Set contains tall, 12-ounce soda fountain glasses, perfect for milkshakes, ice cream floats, parfaits and smoothies.

If your family members are ice cream lovers, you will want these classic ice cream bowls and glasses. They will make every dish of ice cream just a little special.

Libbey Selene Chip & Dip Bowl

Here's another new Libbey item that you will want for the summer, the Selena Chip & Dip Bowl. It is awesome at the obvious function--serving chips and dip. But I put it in the freezer for about 30 minutes then put in fruit and dip for a party. I also used it as a Jell-O mold (don't hate me, Libbey), for a layered jell-o dessert. The clear glass bowl showed off the layers perfectly. I put whipped cream in the center dish when I used it as a mold, which allowed guests to spoon the amount that they wanted on their portion.

Unlike many chip and dip sets which are in an obvious themed design or very shallow, the design of the Libbey Selene Chip & Dip bowl lends itself to being useful in other ways. The clear, glass design may seem plain and utilitarian at first glance, but it will blend into any table decor or theme. It is a great and stylish serving piece at a very affordable price.

Yonanas Frozen Dessert Maker

I know you have seen this item on one of those weekend morning infomercials. And no, we haven't lost out minds: the Yonanas Frozen Dessert Maker is awesome! We sent the machine home with a couple of our employees, as we do with most of our products under consideration, and had them test it for an extended period.

Here are the basics: the Yonanas uses frozen bananas, plus any combination of frozen fruit, to make a smooth, creamy soft-serve type dessert. Recipes are included with the machine, but it is easy to come up with your own fruity combinations.

The Yonanas Frozen Dessert Maker comes with a set of reusable ice pop molds. No more freezing overripe bananas and only getting to use them in banana bread. Now you can serve up a delicious, healthier dessert in just a few minutes using that overripe fruit. Perfect for those hot summer nights when you want a quick, flavorful dessert that is guilt-free.

Waring Pro Professional Popcorn Maker

Summer is the time for movies. From the blockbusters to the classics, all movies are better with popcorn.

The Waring Pro Professional Popcorn Maker is a workhorse of a popcorn maker. Utilizing halogen heating, this home popcorn machine will pop up to 20-cups of theater-style popcorn.

What does halogen heating really mean? The halogen heating system heats up very quickly. Additionally, the unit heats up evenly helping to prevent hot and cold spots on the cooking surface of the popper, unlike many electric popcorn makers. To release the steam that occurs during popping and help keep the popcorn crisp, the lid has build in steam vents.

To help keep the popcorn on the healthy side of snacks, the Waring popcorn maker only requires 2 tablespoons of oil to make the 20-cups of popcorn. The Waring popcorn popper has a built in stirring arm that circulated the kernels and distributes the cooking oil for light airy popcorn every time. Once the popcorn is finished popping, invert the machine and use the lid as a serving bowl. It just doesn't get much easier than that!

Cast Iron Tortilla Press

Taco recipes are still very popular this year. Especially fish tacos, I have noticed. And every taco needs to start with a good tortilla.

In most large grocery stores, you will find prepackaged flour and corn tortillas. But homemade is better—especially with a corn tortilla. To me, store bought corn tortillas loose all of the nutty flavor of the corn, and they are usually too thick and dried out. Trust me, homemade are much, much better. And they aren't any harder to make than pie dough.

The basic corn tortilla recipe is 2 cups of masa harina (aka, masa flour, corn masa mix, or Nixtamal) and 1-1/2 to 2 cups of warm water. Mix the water and masa together and let the mixture stand for 5 minutes or so. Knead the dough until smooth, adding a little more water if the dough is crumbly or a little more masa harina if it leaves paste on your hands. Divide the dough into 16-18 balls. Then press the dough between the plates of a tortilla press lines with wax paper or plastic.

Why a tortilla press and not a rolling pin? Flour tortillas are elastic, thanks to a good amount of gluten. And while you could use a rolling pin on the corn tortilla, the dough is very soft and it is hard to get it even with a rolling pin. With a tortilla press: place a round ball of dough between layers of wax paper, close the plates, squeeze shut with the handle—round tortilla ready for the griddle.

If you like fresh corn tortillas, you need a good tortilla press in your kitchen.

Kalorik 2-Slice Glass Panel Long Slot Toaster

Every once in a while you do run across a better mousetrap. Well, this toaster has nothing to do with rodents, but it is definitely a creative spin on the traditional toaster.

Featuring tempered glass panels, you can watch your toast turn golden brown in the toaster. Or if you are like me where level 4 isn't enough but level 5 is too much toasting, you can watch and then stop the toaster at just the point you desire. With 7-levels of adjustment, a defrost setting and reheat function, getting toast just the way you want it is no longer a morning struggle.

The long slot of the toaster is perfect for artisan breads, but will also toast English muffins, bagels, toaster pastries and more, to perfection.

And as promised, the lamb curry. I made it the other night, and it was extremely delicious and pretty. I used Jamie Oliver's recipe from the Food Network. You can find the recipe here. The only change I made was to add some potato and carrots. Enjoy, and let me know what you think.

Your Turn: What's your favorite new product in our catalog? Share your thoughts with us!

Salad Spinners: You Spin Me Right 'Round!

Thu, 04 Apr 2013 00:00:00 GMT

Spring salads are fun to make and delicious to eat, but there are a few materials that are really essential to good salad making. Deep salad bowls, sturdy tongs for tossing and sharp knives for chopping are all great things to have, but few appliances are as beneficial to salad-lovers as a salad spinner. Chefs love this handy device, which eliminates water from vegetables after they've been cleaned and rinsed, leaving the veggies crisp, clean and delish.

Why it's important to wash your vegetables

Leafy greens are ridiculously healthy for us - after all, they contain a high amount of protein per calorie, as well as tons of beneficial phytochemicals such as vitamin C, carotenoids, magnesium, folate and vitamin K. They are also high in both iron and calcium!

That said, leafy greens are some of the most commonly contaminated varieties. According to National Public Radio, because these nutrition-dense plants grow low to the ground, they are exposed to a lot of bacteria from irrigation systems.

Produce can become contaminated by E. coli, salmonella and listeria, among other things. Additionally, you may want to consider how many strangers handle your produce from when it is plucked from the field to when it is placed on your dinner plate.

Luke LaBorde, associate professor in Penn State University's Department of Food Science, told NPR his recommended method for cleaning leafy greens.

"Rinse a few times until you can't see any visible dirt," he said. "Then spin them in one of those vegetable dryers."

(By "one of those vegetable dryers," LaBorde means a salad spinner).

The Dirty Dozen

In addition to being wary of food contamination, you should also keep in mind the harsh chemicals and fertilizers used within the agricultural sector. The use of these chemicals calls to mind the importance of thoroughly washing produce.

The 12 most chemically contaminated foods - also known as the "Dirty Dozen" - might be great products on which to splurge for organic varieties:

Apples
Celery
Strawberries
Peaches
Spinach (one of our favorite leafy greens for using in spring salads!)
Nectarines
Imported grapes
Sweet Bell Peppers
Potatoes
Pears
Lettuce (yet another leafy green)
Cherries

Likewise, there is also a list of the 12 "least contaminated" fruits and veggies. By no means should you neglect cleaning and spinning these, but you might not need to be as worried:

Onions
Sweet corn (frozen)
Pineapples
Mango
Asparagus
Sweet peas (frozen)
Kiwi fruit
Avocado
Papaya
Broccoli
Cabbage
Banana

How to wash and spin your veggies

To wash your salad ingredients, you'll want to thoroughly run the food items under running water to eliminate the presence of dirt. You don't want to wash the foods in a bowl of water, as this won't remove dirt effectively. This means getting your hands dirty, but it's for a good cause! To remove pesticides, many organic food advocates recommend soaking certain members of the "dirty dozen" in a mixture of water and white vinegar.

LaBorde even suggested scrubbing foods that have rinds or grooves (such as melons, potatoes, cucumbers and citrus) with a brush.

After you've thoroughly scrubbed your salad fixin's, you'll need to dry them in a salad spinner. Dabbing them with a paper towel simply won't do the trick - you'll be left with soggy greens and correspondingly watery salad dressing. What a mess! Instead, place the damp greens in a salad spinner and spin the vegetables until no more water can be collected. To make your veggies extra crisp, throw them back in the fridge for a few minutes before serving.

Your turn: Have you used a salad spinner before? How do you feel the quality of a salad prepared with a salad spinner compares to the quality of a salad prepared without one?

Recipe Search: Salads, Vegetables

No Foolin': New Custom KitchenAid Stand Mixer Just for Mom!

Mon, 01 Apr 2013 22:00:00 GMT

It began as a thank you, a way to give back to those who gave so much to us last year. I am talking about the first customized stand mixer that we had created. Little did we know that it would lead to so much more!

Last summer Colorado Springs experienced an intense wildfire season. Intense enough that we closed-up shop for a couple days and had to relocate as the wildfire raged around our offices. There were lost and damaged houses close by, but thanks to the dedication of our local firehouse crew and many others, we survived the summer.

As a thank you, we adopted our local firehouse and refitted their kitchen. Among the many tools, pieces of cookware, and cutlery was this gem:

Hand-painted by talented Seattle artist Nicole Dinardo, the artwork on the mixer is amazing. And I think the firefighters were a little smitten, too.

We were in awe of Nicole's work on the firehouse stand mixer, and approached her about doing a pair of stand mixers for a special Holiday giveaway. If you did not get to see them, they were just as unique as the firehouse design.

Those 3 pieces of art inspired us once again, to come up with something new and equally beautiful. We announced our new stand mixer design this weekend through e-mail (one more reason to sign-up to receive CHEFS emails—hint, hint) But, if you did not get a chance to see it, this time we are celebrating Mom! Allow me to present the new and exclusive CHEFS Limited Edition Mom's Kitchen Stand Mixer:

It’s a beauty, isn't it? Nicole has been kind enough to share some fun progress shots as she has been painting and creating these mixers. I thought you might enjoying seeing them as well.

So you want one now, don't you? I know I do. I have had the finished prototype living at my desk for a couple of weeks now. Every day I fall just a little more in love with it, and I am not a lover of the color pink.

Are you ready for the best part? We are GIVING one away! That's right! It's the CHEFS Mother's Day Giveaway. Enter today to win one of these incredible mixers that pay tribute to Moms and all they do in the kitchen! Giveaway ends May 3rd, just in time to get it delivered straight to Mom's door!

Your Turn: What do you think of the Mom's Kitchen Stand Mixer?

Pineapple

Sat, 30 Mar 2013 11:00:00 GMT

Large, fresh, sweet pineapples are beginning to appear at the market. As they come into season, the price goes down and are more tempting to buy. But, as I found out a few days ago, some folks are a little intimidated by the having to peel and core a pineapple.

Recently, while picking out a few for myself, a woman approached me and asked me about picking, peeling, and coring a pineapple. We spoke for a while about my methods, and I thought there may be others who question how it can be quickly done. It really is a very easy task. You can either use a tool designed for the job, the pineapple corer, or you can use a large serrated knife.

Note: If you want to know more about picking a pineapple, visit CHEFS In Season this month. There we discuss how to choose, prep, store and cook with a pineapple, including using it with cream and gelatin.

Peeling and Slicing with a Pineapple Corer

Once you have chosen your pineapple, you are going to want to peel it and core it. You will need a knife to remove the top, a cutting board, and I like to place a damp towel under the cutting board to keep it from moving around.

Next, cut the top of the pineapple off.

Stand the pineapple on its bottom, and locate the core of the pineapple. Can you see in in the picture below? It is usually close to the center, but it may be slightly off center.

In my pineapple, the core isn't dead center, but it is close enough. Oh, and see the brown bit there at the edge, that's an eye. You'll want to remember those, but we will talk about those more in future steps.

Center the corer over the core of the pineapple.

While pushing down, begin to turn the corer into the pineapple meat. It will quickly take hold and become very easy to turn.

Keep turning.

And turn some more, until the corer reaches the bottom on the fruit.

Once the corer reaches the bottom of the fruit, grip the handle of the corer, and pull the meat out.

If you see a few eyes still in the meat, use a vegetable peeler that has an eye remover or a paring knife to cut the eyes out.

Stand the corer on the cutting board, and remove the handle. You can slide the sliced pineapple off the corer at this point, but if the corer comes with a wedger (and mine did), you can make chunks.

Place the cutter over the corer and push down firmly. The pineapple with quickly be cut into chunks.

Remove the core from the tool by pushing the handle of a spatula into the center of the corer to push the fibrous pineapple core out.

Serve your pineapple as is, or add it to your favorite recipe.

Believe it or not, the whole process takes less than a minute with a pineapple corer. Don't believe me? I have video to prove it! We went into the CHEFS Test Kitchen and put a pineapple corer with wedger to the test. Take a look:

Peeling and Coring Pineapple with a Serrated Knife

If you don't have a pineapple corer, you can use a large serrated knife to peel and core a pineapple.

Cut the top of the pineapple off. You can remove the bottom at this point, too. However, I find that cutting off the bottom makes the process a bit more slippery. I usually cut the bottom after the peel has been removed.

Locate the eyes that are visible in the fruit meat.

Place your knife behind the eyes and cut down the fruit, using a sawing motion, to remove a section of skin. This first cut is typically wider than any other cut that you will make to remove the pineapple peel.

Continue around the fruit, removing the peel. Try to follow the shape of the fruit while cutting to keep the fruit loss to a minimum.

Once all of the peel is removed, trim the bottom of the pineapple.

Stand the pineapple on the board, and locate the core. Cut the pineapple in half through the core.

Cut each half into quarters, to make removing the core easier.

Place the quarter flat on the cutting board, and use the knife to remove the core.

Slice the pineapple into chunks and serve, or add to your favorite recipes.

That's all there is to it. Either method you choose will quickly and easily peel and core a pineapple.

Your Turn: What is your favorite recipe to enjoy pineapple?

Waffles

Thu, 21 Mar 2013 23:00:00 GMT

Have you ever noticed how popular waffles are? Of course, we know they are a popular breakfast food in most regions of the country, but the South has taken them to a completely new dimension with Waffles and Fried Chicken. Our children play waffle ball and want frozen waffles for breakfast. We have waffle fries with our chicken sandwiches at lunch. We eat our ice cream in a waffle cone, and sometimes a waffle bowl. And we waffle in decision-making. America loves their waffles!

I am a fan of waffles, too. Big, fluffy Belgian waffles are my favorite: butter in every nook and cranny, dripping warm maple syrup (I am a bit of a purist). I have tried waffles and fried chicken and, even being from the South, I do not get the attraction. Nevertheless, even more important than how they are eaten, is how they are made.

A Recipe That Won't Fail

I reached out to our ever-resourceful friends over at Cook's Country, and asked them about waffles. They were kind enough to share their recipe for perfect Light and Crispy Waffles and a recipe for delicious Butter Pecan Syrup. I tried the recipe: yum! They are light and crispy, and their tip for reheating frozen waffles made with the recipe is spot-on: I could not tell it had been frozen.

Light and Crispy Waffles

From Cook's Country, August/September 2006

Why This Recipe Works: Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Waffles recipe, we replaced some flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles. We also found that an unexpected ingredient—Rice Krispies—gave our recipe an extra boost of crispiness and lightness.

All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch. Serve with syrup.

1-1/4 cups (6-1/4 ounces) all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup (1-3/4ounces) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups milk
1/2 cup vegetable oil
2 large eggs, separated
1 teaspoon vanilla extract

Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, oil, egg yolks, and vanilla together in medium bowl.
Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Pour milk mixture over dry ingredients and whisk until combined. Whisk in whipped whites until just combined. Do not over mix; a few streaks of whites should be visible.
Pour 2/3-cup batter in center of preheated waffle iron and use back of spoon to spread batter toward outer edges (batter should reach about 1/2-inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

Keeping Them Frozen: Like the convenience of frozen waffles but don't like their stale flavor? Our waffles freeze beautifully. After cooling the waffles, wrap each in plastic and then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes. Makes 8 (7-inch) round waffles

Butter Pecan Syrup

From Cook's Country, August/September 2006

Why This Recipe Works: Maple syrup is a constant presence at the breakfast table, but we wanted a recipe that dressed it up a bit. For our Butter Pecan Syrup, we simmered maple syrup with butter and toasted pecans for rich taste. We then added a pinch of salt and a dash of vanilla extract to heighten our syrup’s flavors.

It's hard to improve on maple syrup and a pat of butter atop steaming waffles or pancakes, but if you're looking to spice up your short stack, this variation is sure to please.

1-1/2 cups maple syrup
2 tablespoons unsalted butter
1/2 cup pecans, toasted and chopped
1/4 teaspoon vanilla extract
Pinch salt

Simmer all ingredients in small saucepan over medium-low heat until slightly thickened, about 5 minutes. Makes about 2 cups

Top Waffle Makers

We have a proven recipe for waffles and some delicious syrup. What about the waffle maker? I headed into the CHEFS test kitchen with 3 of CHEFS popular waffle makers: the Waring Pro Double Belgian Waffle Maker; the Chef'sChoice Classic Waffle Pro, 852; and the Cuisinart Griddler fitted with the Griddler Waffle Plates.

I put these waffle makers through their paces. And with the help of a few co-workers, we made 6 different waffle recipes: plain, with add-ins like meat and cheese, and a popular Pinterest version using cinnamon rolls. We made enough waffles to feed the entire office that day. Here are a few notes on our experience with the waffle makers.

Waring Pro Double Belgian Waffle Maker

A flip waffle maker that makes two delicious, Belgian waffles at the same time—just like the ones your find at your favorite breakfast spot. You can custom-select the precise browning level from six settings and enjoy the exact golden texture and desired crispness every time.

Product Features

Restaurant-quality maker features two nonstick cooking plates to produce two deep-pocketed waffles at once
Powerful, 1,400-watt unit ensures all 4 sides cook evenly
Audio alert beeps 6 times when waffle maker is heated and ready to use, beeps 3 times to also indicate waffle is done
Browning control adjusts from 1 to 6 for exact golden texture and desired crispness
Separate green LED "ready" lights for upper and lower grid indicate when each waffle is done
Includes measuring cup to ensure precise filling of grid plates
Cool-touch handle features wide easy-hold grip
Brushed stainless-steel housing

Pros

The audible alerts let you know when the waffle maker is ready to go and when the waffle is done. For a busy kitchen, a definite plus!
These waffles are just like the one's from a restaurant. Large, Belgian waffles right at home.
Super easy to use, it is hard to mess up with this waffle maker.

Cons

This waffle maker has a very short cord. For some, the short cord may be a bonus--less chance of a hot waffle maker being pulled of the counter. But it was a bit of a challenge for us.
It has a larger physical footprint. If your kitchen has limited storage that may be a problem.

Chef'sChoice Classic Waffle Pro, M852

This little Chef'sChoice waffle maker is a champ! They are not kidding when they say you can have 2 waffles in 2 minutes—depending on how toasted you want them, of course. The latching lid came in handy with the cinnamon roll waffles that were thicker than plain batter.

Product Features

Sectioned grid to bake 2 waffles in 2 minutes
Nonstick plates for easy release and cleanup
Six browning levels to select the desired baking/shade level
Heating indicator light
Easy open-latch handle
Compact, upright space-saving storage

Pros

Very compact waffle maker. Storage is a breeze, and will fit right in a cabinet, no problem.
Quick cooking! Even with prolonged use, there was not a problem with over-browning.
The latching lid was handy to keep the waffle maker closed when the waffles were baking.

Cons

Gets very warm to the touch. It didn't get hot enough to scorch hands or the counter-top; but, with the prolonged use it went through, it was uncomfortable to touch.

Cuisinart Griddler fitted with the Griddler Waffle Plates

The Cuisinart Griddler is already a versatile kitchen electric with 5-in-1 cooking functions: half griddle and grill, full open griddle, full open grill, contact grill, and panini press. Now, Cuisinart has added a 6th function: waffle maker!

If you have a Griddler, these waffle plates are a must-have accessory. If you are looking for a multipurpose kitchen electric that will do it all, or maybe a gift for a college grad or someone starting a new kitchen, the Griddler and Waffle Plates are perfect!

Product Features

Sturdy panini-style handle with hinged floating cover adjusts to thickness of food
With the optional waffle plates, the Griddler becomes a 6-in-1 function kitchen electric
Removable, nonstick plates drain grease for healthy cooking and clean easily
Adjustable temperature controls to perfect the cooking and browning functions

Pros

Waffle plates give the already versatile Griddler one more function that it does well.
Makes 4 waffles at once
Heats quickly to set temperature
Plates are easily removed for clean-up, and they do clean-up easily. (My first attempt with them made a mess)

Cons

Have to get the temperature adjusted just right, or you can have a mess.
Waffles are a bit on the small side compared to the other two

Recipes

Need some different waffle recipes to celebrate International Waffle Day, March 25th? Here are the recipes we used in the test kitchen:

Cinnamon Roll Waffles Ham and Cheese Waffles

Bacon and Maple Waffles Pineapple Sweet Potato Quinoa Waffles

Cheesy Herbed Waffles Cranberry Waffles with Honey Orange Glaze

Your Turn: What's your favorite waffle combination?

Tips, recipes and images for Light Crispy Waffles and Butter Pecan Syrup courtesy of America's Test Kitchen and Cook's Country. America’s Test Kitchen is filmed in a real, working test kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine, Cook's Country TV, and the Monday-to-Friday destination for more than three dozen test cooks, editors, food scientists, tasters, and cookware specialists. CHEFS Catalog is a proud sponsor of Cook's Country, a part of the America's Test Kitchen family. For more information about Cook's Country and America's Test Kitchen visit their website: www.americastestkitchen.com, www.cookscountry.com

What A Crock!

Fri, 08 Mar 2013 00:00:00 GMT

Have you heard about CHEFS line of new tools, cookware, bakeware, dinnerware, and serving pieces. These signature lines of products are professional-grade designs that are only available at CHEFS Catalog.

Our latest product development is the CHEFS Kitchen Tool Crock. What is so special about a tool crock? Our product developers looked at hundreds of tool and utensil crocks available on the market. We looked at the features that we liked, that we did not like, and features we wanted to change. The result is a stylish and elegant crock that holds large and small kitchen tools with ease.

Size Is Everything

Many of the crocks we looked at were narrow at the neck limiting the number of tools that could be stored. Or, they were too deep and the smaller tools were lost at the bottom of the crock.

What We Changed:

Wide Mouth: Our crock is 7-inches across in diameter, and 22 inches in circumference.

Low Height: Standing at 7 inches tall, small utensils are easy to see and grab. It also fits nicely under low cabinets.

Hold Large Utensils: From a small spatula to a rolling pin, this crock will hold all of your kitchen tools ready to use.

Separate But Equal

As we put tools into all the crocks we evaluated, we did not like that they would get tangled together or that as the crock filled handles got in the way of putting more tools inside

What We Changed:

Internal Divider: We developed an internal divider for our signature crock.

The divider helps keep tools separate and standing straight. It is also removable and dishwasher safe. Need to clean the crock, simply remove the divider to get right down to the bottom.

Skid Proof Disk: The matching inner silicone disc provides a soft place to for the cooking tools to land and keeps the utensils from sliding around, preserving the utensils and keeping the crock scratch-free. The disc is also removable and easily cleaned with soap and water.

And It Has to Look Good

Having a new crock that held the tools was the goal, but we wanted to look good, too.

What We Changed:

Utilitarian But Attractive: This high-glaze tool crock is attractively styled to fit into any décor. Available in red, blue and white (coming soon), there is one for every kitchen.

Exclusively at CHEFS: Wüsthof Le Cordon Bleu Kitchen Cutlery

Wed, 06 Feb 2013 18:00:00 GMT

Our product experts here at CHEFS Catalog are always looking for new and innovative kitchen tools, cookware, bakeware and cutlery. They look into all of the details of a product and look for those, sometimes small, features that will make a difference to you in the kitchen.

When Wüsthof introduced us to the Le Cordon Bleu (LCB) line of cutlery, we were impressed. Working together with the Le Cordon Bleu cooking academy, Wüsthof has created a set of kitchen knives possessing some key features that make a big difference in the kitchen.

Like all forged Wüsthof knives, the LCB cutlery begins with a blank of steel. The blank is then forged into the shape of the basic knife. After forging, the knife is tempered to 58 degrees Rockwell and then ground and polished. The handles and triple-riveted onto the knife, and you end up with a knife that will outlast a lifetime of use.

Download the Wüsthof Evolution of a Cook’s Knife pdf

Features of Wüsthof Le Cordon Bleu

The simple description of how the knife is made, however, does not do justice to the true innovation that is the Wüsthof Le Cordon Bleu cutlery. The individual features together make this a truly innovative knife.

30 % lighter knife compared to other forged knives

One of the common complaints that I hear about knives are how heavy they can be. The LCB cutlery is designed with a thinner spine that makes the knife about 30% lighter than other forged knives. And while they might be thinner and lighter, these knives are perfectly balanced for effortless, precision cutting.

“The thin blade and finely honed tip make for a versatile, yet precise tool suitable for a diverse range of kitchen tasks,” –Chef Yann Barraud, Le Cordon Bleu London.

Forged from one piece of specially-tempered high carbon steel

The special steel helps to ensure outstanding strength in this kitchen knife. The mirror finish of the blade helps to reduce drag when cutting, resulting in effortless slicing, chopping, and prep.

Specially designed precision bolster

The bolster on the LCB knives is smaller, allowing you to use the entire blade length for cutting without a bolster getting in the way. This is especially helpful when slicing through hard root vegetables, where the bolster will sometimes get in the way of the cut.

Additionally, the bolster design makes the knife much easier to sharpen.

“The [chef’s] knife is very light; the blade is fine and has a practical shape that allows precise cuts for juliennes, brunoises, etc. Without a question, it is a knife much easier to sharpen,” –Chef Phillippe Moulin, Le Cordon Bleu Mexico

Wüsthof’s Precision Edge Technology (PEtec)

Wüsthof’s PEtec gives the knife a smoother, sharper, and more refined cutting edge over hand sharpening. Independent tests have determined that the Wüsthof PEtec edge is 20% sharper and retain their edge twice as long as regular knives.

A Test Drive

Because I love my knives, and don’t use the LCB kitchen knives on a regular basis, I wanted to pull them out and give them a test drive: I can’t tell you how good they are, when I just know what the maker tells me. So, I gathered a selection of the knives I use the most in the kitchen in both the LCB and Classic Line: chef’s knife, slicer, utility knife, and paring knife, and took a closer look.

The thinner spine of the knife isn’t blatantly obvious.

When you look at the two knives side by side, you can see a slight narrowness on the LCB when compared to the Classic, but it isn’t dramatic.

But when I held it in my hand, I could tell a definite difference in weight. I pulled out our handy kitchen scale to see what the real difference was:

The Classic knife came in at 0.25 kg (about 9 ounces) and the LCB knife came in at 0.2 kg (about 7 ounces). Two ounces does not sound like much, but as I chopped my way through tomatoes, onions, and potatoes, I felt the difference in my hand.

Both knives are exceptional when it comes to performance; I have no complaints about either. However, the precision bolster that the LCB knives feature did allow me to use the full blade to cut. I could tell the difference as I was cutting though some butternut squash. Personally, I have a hard time cutting squash—they are my challenge in the kitchen.

The picture above is a Classic chef’s knife beginning to cut a butternut squash. When I used the Classic knife, the bolster caught at the back of the squash, and I had to pull the knife out and reposition the knife to continue cutting. I have to do it with my knives at home, too.

I repeated the process with the LCB chef’s knife. While I had to move the knife, because the precision bolster lets me use the whole edge of the knife, I was able to slide the knife back while cutting to get through the squash. I did not have to pull my knife out and readjust the cut.

When you look at the full line of the LCB cutlery, you will find the same precision bolster on each knife.

Chef’s Knife

Slicer/Carving Knife

Utility Knife

Pairing Knife

I really liked the Wüsthof Le Cordon Bleu knives. If I were looking for a new set of knives, would I consider the LCB line? Yes, I would. The innovative features of these knives made them a pleasure to use, and they solved some of the common annoyances I have in the kitchen.

If you have a smaller hand, or just want a lighter knife, you cannot beat the Wüsthof Le Cordon Bleu cutlery. It has the same exceptional performance we have all come to expect from Wüsthof knives. But the lighter weight and the precision bolster really make this knife a winner in the kitchen.

Your Turn: What features are important to you in your kitchen knives?

A Touch of Red for Valentine's Day

Mon, 28 Jan 2013 07:05:00 GMT

On Valentine’s Day, we joyfully embrace the bold and beautiful color, red. According to feng shui practitioners, red brings powerful fire energy into the environment, fueling feelings of passion, luxury, love and romance.

In the kitchen and dining room, red is an eye-catching color that stimulates the appetite and other senses. As visual beings, we often eat first with our eyes. No wonder red-hued foods are so appealing. Think about how many of your favorite foods are red. My list is too long to share. Suffice to say it begins with fruits and vegetables like apples, berries, peppers, tomatoes and beets, rounds out with proteins like rare steak and pastrami, and ends with salsa, sriracha and red velvet cake.

Manufacturers also understand the power of red. KitchenAid stand mixers in empire red and candy apple red join Le Creuset’s cherry cookware on bestseller lists.

If your kitchen décor is awash in classic white, black and chrome, feng shui experts suggest adding red accents for impact and interest. Set a candy apple red KitchenAid stand mixer on your counter for a striking look or invite red accessories like a teakettle, pepper mill, spatula or towel set into your kitchen.

If you’re looking for a different Valentine’s Day gift for a sweetheart who loves to cook, consider something red for the kitchen. Here are some of our favorites. (For these and other red products, visit CHEFScatalog.com)

Pressure Cookers, Part 2

Tue, 15 Jan 2013 23:00:00 GMT

Special Thanks: Thank you to Cuisinart (history & recipes), Fagor (technical information & video), and Deni (cooking times & recipes) for helping with these posts and the delicious recipes.

First, let’s start with a quick video. It’s only just over a minute, but it encapsulates cooking with a Pressure Cooker well.

Okay, so now to the meat of the matter (pardon the pun). How do you make the most of your pressure cooker for recipes you already have? To a large extent, a successful pressure cooker meal is going to come down to flavor and cooking time. You can add flavoring through seasoning and cooking liquids. Cooking time becomes specific to what you are preparing but there are a few good rules to follow.

One of the blogs I go to that specializes in pressure cooker recipes is missvickie.com. I use her in my own pressure cooking adventures, plus she has a lot of great recipes.

Seasoning

Food doesn’t spend much time in a pressure cooker. That means that flavors that are typically developed over time are at a disadvantage. So what can you do to make sure that your recipes taste their best?

Add extra herbs: There isn’t a lot of time in a pressure cooker to build flavor. Add a little extra of the flavors you want to stand out.
Cut back on more pungent herbs and spices: Many pungent spices mellow slightly over cooking time; starting with less for the pressure cooker helps ensure that the flavor doesn’t take over
Wait to salt: Waiting until the end when you can taste to judge how much salt is really needed is best when using the pressure cooker.

Cooking Liquids

Cooking with a pressure cooker, you need less liquids because there is less evaporation during cooking time. A good rule of thumb is to use at least 1-1/2 cups of cooking liquid. Read your user manual, it should detail the minimum amount of liquid you should use.
When choosing your cooking liquid, choose liquids that will help add flavor:

Juice
Soy sauce
Vinegars
Beer/Wine
Stock
Broth

Thicker liquids (e.g., barbecue sauce, tomatoes sauces, etc.) should be thinned out before using. Add at least 1/4 cup of water for every 2 cups of thick sauce used. If you are going to add dairy, do so after cooking when the pressure is released for best results.

Cooking Time
In general, if you are converting a regular recipe to be used in a pressure cooker, you cooking time is going to be 1/3 of the stovetop method. Cooking time should begin once pressure is reached.

Here are cooking times for a few common foods. Size and variety will affect the cooking times. Cooking times based on High Pressure:

Want some more complete tables that can be printed? Try these, I have them in my own cookbooks.

Fruits & Vegetables
Apples, chunks (low pressure) 2 mins
Artichokes, whole 8-10 mins
Asparagus, whole 1-2 mins
Beans

fresh green or wax 2-3 mins
shelled lima 2-3 mins

Beets

1/4” slices 3-4 mins
whole, peeled 12-15 mins

Broccoli, florets or spears 2-3 mins
Brussel sprouts, whole 3-4 mins
Cabbage, quartered 3-4 mins
Carrots, 1/4” slices 1-2 mins
Cauliflower, florets 2-4 mins
Corn on the cob 3-5 mins
Eggplant, 11/4” 2-3 mins
Peas, shelled 1-11/2 mins
Potatoes

Pieces, slices 5-8 mins
Whole, small 5-8 mins
Whole, medium 10-12 mins

Rice

Brown 15-20 mins
White 5-7 mins

Spinach, fresh 2-3 mins
Squash

Fall, 1” chunks 4-6 mins
Summer, sliced 1-2 mins

Meat and Poultry
Beef, Pork, Lamb (1-2” cubes) 15-20 mins
Beef/Veal

Roast, brisket 50-60 mins
Shank 11/2” thick 25-35 mins
Meatballs, browned 8-10 mins
Lamb, boneless roast 45-55 mins

Pork

Loin roast 40-50 mins
Smoked butt 20-25 mins
Ham shank 30-40 mins

Chicken

Boneless breast, thigh 8-10 mins
Pieces 10-12 mins
Whole 15-20 mins

Turkey breast, whole 30-40 mins
Fish: Steaks, fillets

3/4” - 1” 4-5 mins
11/4” - 11/2” 6-7 mins

Steamed Lemon Artichokes, Pressure Cooker
Serves: 4 | Prep Time: 15 minutes | Cooking Time: 7 minutes under pressure

Ingredients:
1 cup water
2 large lemons, juiced and rinds reserved
1 teaspoons salt
1 bay leaf
4 large artichokes, trimmed
1 cup mayonnaise
1 clove garlic, peeled and minced
dash Tabasco sauce, or to taste
2 tablespoons minced flat-leaf Italian parsley or snipped dill

Directions:
Add water to the pressure cooker. Add all but 3 tablespoons of lemon juice, salt, and bay leaf. Mix until the salt dissolves. Place reserved lemon rinds in water. Trim the artichokes: Cut off the stems. Tear off and discard top 2-3 layers of tough leaves. From the top of the artichoke, cut off 1-1 1/2 inches. Carefully expose inner leaves and choke. Pull out and discard any thorny leaves. Scoop out any fuzzy matter from center of choke. Dampen whole surface of artichoke in the lemon water and place artichokes upside down in the pressure cooker. Cover and set to high pressure for 7 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Carefully remove artichokes from pressure cooker using a slotted spoon. Cool to room temperature. Mix mayonnaise, the rest of the lemon juice, garlic, and Tabasco to taste. Carefully open the center of each artichoke. Fill with 1/4 of lemon mayonnaise. Sprinkle top with parsley or dill.

Recipe courtesy of Deni, Reprinted with permission.

Golden Turkey Breast, Pressure Cooker
Servings: 8-10 | Prep Time: 15 minutes | Cooking Time: 40 minutes under pressure

Ingredients:
Salt and pepper, to taste
7 pounds whole turkey breast, wings removed, rinsed under cold water and patted dry
3 tablespoons vegetable oil
1-1/2 cups onion, thinly sliced
2 cloves garlic, crushed
2 cups carrots, peeled and thinly sliced
2 cups celery, sliced thin
1 cup chicken broth
1 cup dry white wine
2 teaspoons dried thyme
2 bay leaves
2 tablespoons cornstarch
2 tablespoons water

Directions:
Liberally salt and pepper the turkey breast. Heat oil in the pressure cooker using the BROWN setting. Insert the turkey breast and brown on all sides. Remove and set aside. Add onion, garlic, carrots, and celery. Brown until the onion is soft. Add broth, wine, thyme, and bay leaf, cooking for 2 minutes. Place the turkey breast back in the pressure cooker. Cover and set to high pressure. Cook for 40 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Carefully remove turkey and place on large plate. Cover with foil. Strain the cooking liquid. Pour it back into the pressure cooker with the cornstarch and water, bring to simmer. Whisk to mix. Season to taste with salt and pepper. Slice the turkey. Serve with gravy.

Recipe courtesy of Deni, Reprinted with permission.

Easy Corn Chowder, Pressure Cooker
Servings: 8-10 | Prep Time: 10 minutes | Cooking Time: 8 minutes under pressure

Ingredients:
3 tablespoons vegetable oil
1-1/2 cups onion, chopped
1-1/2 cups red bell pepper, cored, seeded and diced
1-1/2 cups carrots, peeled and cut into 1/4 inch rounds
1-1/2 cups celery, cut into 1/4 inch slices
2-1/2 cups potatoes, peeled and diced
3-1/2 cups frozen corn kernels
1-1/2 cups frozen green peas
6 cups chicken or vegetable broth or stock
Salt and pepper, to taste
3 cups wide egg noodles, cooked al dente
3 tablespoons chopped fresh parsley or snipped dill
3 cups cooked diced chicken (optional)

Directions:
Heat oil in pressure cooker, using the BROWN setting. Add onions, peppers, carrots, celery, and potatoes. Brown until soft. Add corn and peas. Cover, set to high pressure, set time for 8 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. Season with salt and pepper. Heat the chowder until it boils, using the STEAM setting. Stir in noodles, parsley and chicken. Serve hot.

Recipe courtesy of Deni, Reprinted with permission.

Rich Cauliflower Soup, Pressure Cooker
Servings: 8-10 | Prep Time: 15 minutes | Cooking Time: 10 minutes under pressure

Ingredients:
3 tablespoons olive oil
2 cups onion, chopped
3 large heads cauliflower, trimmed, broken into small florets (about 10 cups)
3 cups half and half
5 cups chicken or vegetable broth or stock (additional to thin if necessary)
Salt and pepper, to taste
3 tablespoons fresh parsley, chopped
1 teaspoons fresh mint

Directions:
Heat olive oil in the pressure cooker, using the BROWN setting. Add onion and brown until soft. Add cauliflower, stock, and half and half. Cover, set to high pressure, and set timer for 10 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. The cauliflower should be very soft. If it’s still hard, cook under pressure for an additional 2-3 minutes, or until tender. Puree the soup in batches in a blender until smooth. Pour back in the pressure cooker. Season with salt and pepper. Stir in parsley and mint.

Recipe courtesy of Deni, Reprinted with permission.

Dijon Pork Stew, Pressure Cooker
Servings: 8-10 | Prep Time: 20 minutes | Cooking Time: 28 minutes

Ingredients:
Salt and pepper, to taste
4-5 pound pork shoulder, cut into 1? Cubes
4 tablespoons olive oil
2-1/2 cups onion, chopped
2 cloves garlic, chopped
3/4 cup dry red wine
3/4 cup chicken or beef broth
5 leaves fresh sage, chopped
12 small red potatoes, scrubbed, peeled, quartered
1 large carrot, thinly sliced
2 tablespoons Dijon or whole-seed mustard
3 tablespoons minced flat-leaf Italian parsley

Directions:
Liberally salt and pepper the pork shoulder. Set aside. Heat olive oil in the pressure cooker, using the BROWN setting. Add onions and garlic, browning until onion is soft. Add the pork and cook until golden brown. Dust with flour. Stir well. Add red wine, broth, and sage. Cover and set to high pressure for 20 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. Add potatoes and carrots. Cover and set to high pressure for 8 minutes. Let the pressure drop using the quick-release method. Unlock and remove cover. Season to taste with salt and pepper. Stir in Dijon/mustard and parsley before serving.

Recipe courtesy of Deni, Reprinted with permission.

Ratatouille (Vegetable Stew), Pressure Cooker
Servings: 8-10 | Prep Time: 20 minutes | Cooking Time: 5 minutes under pressure

Ingredients:
4 tablespoons olive oil
1-1/2 cups onions, chopped
2 cloves garlic, peeled and thinly sliced
2 cups green bell pepper, cored, seeded, diced
2 cups red bell pepper, cored, seeded, diced
3 cups zucchini, trimmed, quartered lengthwise, diced
2 cups eggplant, peeled and cut into 1/2 inch cubes
14-1/2 ounce diced tomatoes in puree
1/4 cup water
1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoons black pepper
3 tablespoons shredded basil
3 tablespoons minced flat-leaf Italian parsley
Salt and pepper, to taste
3 tablespoons balsamic vinegar

Directions:
Heat olive oil in the pressure cooker, using the BROWN setting. Add onions, garlic, green and red bell peppers, browning until onion is soft. Add zucchini, tomatoes, eggplant, water, thyme, 1-1/2 teaspoons salt and 1/4 teaspoons pepper. Brown for 4 minutes. Cover and set to high pressure for 5 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Add basil and parsley. Season with salt and pepper. Add the vinegar. Serve hot.

Recipe courtesy of Deni, Reprinted with permission.

Sweet & Sour Chicken, Pressure Cooker
Servings: 8-10 | Prep Time: 15 minutes | Cooking Time: 10 minutes under pressure

Ingredients:
2 tablespoons vegetable oil
2 cups onion, chopped
2 cups green bell pepper, cored, seeded, diced
2 cups red bell pepper, cored, seeded, diced
4 pounds boneless chicken thighs, trimmed of fat, cut into 1? pieces
3 tablespoons soy sauce
4 cups prepared sweet-n-sour or duck sauce
2 tablespoons apple-cider vinegar
3 tablespoons water
1 teaspoons garlic powder
4 scallions white and green parts, thinly sliced
1-1/2 tablespoons fresh ginger, finely minced
2 tablespoons cornstarch
2 cups cooked white rice

Directions:
Heat oil in the pressure cooker using the BROWN setting. Add onions, red and green bell peppers, browning for 2 minutes. Add chicken and soy sauce, cooking for 3 more minutes. Add sweet-n-sour sauce, vinegar, water, corn starch and garlic powder. Stir well. Cover and set to high pressure for 10 minutes. Let the pressure drop using the quick-release method. Unlock and remove lid. Place on a serving dish. Garnish with scallions, serving over rice.

Recipe courtesy of Deni, Reprinted with permission.

Stadium Chili, Pressure Cooker
Servings: 10-12 | Prep Time: 25 minutes, plus bean presoaking time | Cooking Time: 15 minutes under pressure

Ingredients:
3 cups dried pinto beans, picked over and cleaned
4 tablespoons olive oil
1-1/2 cups onion, chopped
2 cloves garlic, minced
2 cups green bell pepper, cored, seeded and chopped
2 cups red bell pepper, cored, seeded and chopped
1 jalapeno pepper, cored, seeded and chopped (adjust as needed)
1-1/2 cups carrots, peeled and chopped
1-1/2 cup celery, chopped
2-1/2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons ground oregano
2-1/2 pounds lean ground beef
28 ounces crushed tomatoes
3 tablespoons tomato paste
2 large bay leaves
1-3/4 cups water
salt, to taste
4 cups cooked white rice for serving
Shredded cheddar cheese for serving

Directions:
Under cold water, rinse beans in a colander. Soak them overnight. Heat olive oil in pressure cooker using the BROWN setting. Add onion; garlic; green, red and jalapeno peppers; carrots; and celery. Brown until onion is soft. Stir in chili powder, cumin, and oregano. Mix and brown for 1 minute. Add ground beef and brown until no longer pink. Add tomatoes, beans, bay leaves, and water. Mix to combine. Cover and set to high pressure for 15 minutes. Release the pressure using the quick-release method. Unlock and remove lid. Sample the beans. If still hard, cook under pressure for an additional 2-3 minutes. Season with salt, serving over white rice. Garnish with cheddar cheese on top. Recipe courtesy of Deni, Reprinted with permission.

Pressure Cookers, Part 1

Tue, 15 Jan 2013 00:00:00 GMT

We have all heard horror stories about pressure cookers: stories of pressure cookers blowing up or the contents blowing from the pressure valve and coating the ceiling with Aunt Sally’s Swiss Steak and Gravy. Most of these stories are the sad result of cheap and substandard products. Happily, modern pressure cookers have incorporated a number of safety features and technology to make them completely safe and easy to use.

I reached out to the manufacturers of the pressure cookers that you will find on the CHEFS Catalog web site. Since they are the experts, I asked them for information about pressure cookers. Today and the next two days, we will talk about pressure cookers and explore some of the delicious recipes that can be prepared in a short period of time in the pressure cooker.

Special Thanks: Thank you to Cuisinart (history & recipes), Fagor (technical information & video), and Deni (cooking times & recipes) for helping with these posts and the delicious recipes.

History
Home pressure cooking, however, took a major step forward in 1938 when German Alfred Vischler introduced his “Flex-Seal Speed Cooker,” the first “saucepan-style” pressure cooker, at a New York City Trade Show. Although Vischler’s idea was on target, the product that caught the attention of homemakers was the “Presto”pressure cooker, unveiled at the 1939 New York World’s Fair. Women were thrilled with this modern saucepan-style pressure cooker because it featured an easy-to-close interlocking cover, eliminating the need for awkward lug nuts and clamps. In the United States, “Presto” soon became the name synonymous with pressure cooking. The depression was over and stores could not keep up with the demand for them. By the end of 1941, pressure cookers ranked among the largest producers of housewares dollar volume in leading stores throughout the country. At that time, there were 11 companies manufacturing pressure cookers.

Then, Pearl Harbor was bombed. World War II brought a temporary end to the manufacture of pressure cookers because aluminum was needed for the war effort. Food and fuel were being rationed along with many other necessities. The War Production Board made steel available for use in manufacturing Pressure Canners for the important victory garden and canning programs. Women were marching off to work in the defense plants and the pressure cooker was gaining more recognition because it made meal planning much easier. Sadly, there weren’t enough pressure cookers to go around, so neighbors and friends began sharing their cookers to get by until the war was over. The pent up demand for pressure cookers was tremendous at the close of the war. Up to 50 or more new manufacturers were trying to cash in on this cooking sensation, many were producing cheap, substandard cookers and selling them to unsuspecting consumers.

In the 50s, the pressure cooker business moved forward with the introduction of stamped aluminum models for the budget minded homemaker and technological advances in the fabrication of stainless steel brought new lines of beautiful, long lasting stainless steel pressure cookers. But, by the late 50s, the bottom began to fall out of the pressure cooker business. The new manufacturers that emerged into this industry with inferior products and consumers that were using the cooker improperly were hurting the pressure cooker’s reputation, and its popularity began to wane.

The 60s and 70s produced a multitude of new “fast food” cooking inventions, yet cooking a quick and healthy “real meal” remained elusive. While all this change was happening, only the reputable pressure cooker companies remained in business, continuing to improve their products and selling to faithful pressure cooker customers who had long understood the benefits of pressure cooking. In the mid 70s, pressure cookers took a key step forward with the development of additional safety features and new contemporary styling. An interlocking cover, that prevented the cooker from being opened unless pressure was safely reduced, and the addition of secondary overpressure devices eased the consumer’s resistance to pressure cooking. As the 80s progressed, cookbooks with new, modern recipes were being developed and pressure cookers, once again, were beginning to entice the interest of new consumers in the marketplace.

The pressure cooker never lost favor in Europe or Asia. So, in the 90s, when the world market opened up, foreign manufacturers came roaring into the United States with many new styles and features, many in the “luxury model” category. The U.S. standard, however, continues to be the weighted valve regulator (or jiggle top). Virtually all of the products on the market today adhere to the basic safety and cooking fundamentals of pressure cooking established by independent testing organizations. In the United States, the pressure cooker’s popularity continues to quietly resurface because, no matter what style you choose, it is still the best choice for providing quick, healthy “real meals,” and so much more.

Modern Pressure Cookers
Modern pressure cookers feature multiple safety valves that allow any excess pressure to escape. Additionally, most models feature a locking lid that cannot be opened under pressure. The locking lid will also prevent the cooker from building pressure if it isn’t properly closed.

Benefits of the Pressure Cooker

Energy Efficient: When cooking with a pressure cooker, cooking time is reduced up to 70%.
Healthy Cooking: Because foods are cooked under pressure for a shorter time, up to 50% more vitamins and minerals are retained in the food
Versatile: All types of food can be cooked in a pressure cooker—vegetables, rice, stews, soups, chicken, fish, meats and desserts

Cooking with the Pressure Cooker
Getting your pressure cooker ready to go, is really a 5 step process. And most recipes will follow the same process:

Prep—For even cooking, cut ingredients into similar size pieces. Because a pressure cooker needs space for steam to be created and room for the pressure to build, never fill your cooker more than 2/3 full. Never pack solid foods into the cooker, as it would defeat the purpose of fast cooking.
Brown—Because of quick times, flavors do not have a lot of time to meld and build. Brown meats to help build flavors and give color.
Add liquid—You won’t need as much liquid. Unlike cooking on a stove or slow cooker, liquids do not have an opportunity to evaporate. Typically, you will only need 1/2 to 1/3 of the liquid you would typically need.
Cook—Once everything is in the pot, turn on the heat. Most recipes will be done in at least half the usual cooking time.
Release—Most modern pressure cookers have multiple ways to release the pressure, either by letting the pot stand or releasing a pressure valve. Just make sure you aren’t standing over the release valve, it will be very hot.

Now you are ready to cook with the pressure cooker. Modern cookers are nothing to fear. And if you are using a rice cooker, you are already using a type of pressure cooker. Tomorrow we will look at converting recipes and cooking times. Now for a few recipes to start the cooking process.

Veal Shanks with Mushrooms & Sun-Dried Tomatoes, Pressure Cooker

Printer-Friendly Recipe
Makes 6 servings
Ingredients
1⁄2 cup unbleached all-purpose flour
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 meaty veal shanks, about 10 to 12 ounces each, cross-cut about 1-1⁄4 to 1-1⁄2-inches thick, tied with butcher’s twine*
2 tablespoons extra virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1⁄2 cup chopped shallot
1⁄2 cup chopped carrot
1⁄4 cup chopped celery
1 tablespoon herbes de Provence
1⁄2 cup dry white wine or vermouth
1⁄2 cup sun-dried tomato halves (dry, not oil packed)
1⁄3 cup low-sodium chicken broth or stock

Directions
In a bowl, combine flour with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Dust veal shanks with seasoned flour, shaking off excess.

Select the browning setting and add 1 tablespoon of the olive oil to the cooking pot of the Cuisinart Electric Pressure Cooker. When the oil is hot, add of the veal shanks to the pot and brown well on each side, about 5 minutes per side. Remove browned shanks to a platter and continue until all are browned.

Add the remaining olive oil to the cooking pot and when hot, add the mushrooms. Cook for several minutes until nicely browned. Turn off. Select Sauté setting, and add the shallot, carrot, celery and herbes de Provence. Cook for 6 to 8 minutes, or until the shallots are translucent. Add wine and allow it reduce by half. Stir in the sun-dried tomatoes and chicken stock. Remove about two thirds of the vegetable mixture from the cooking pot and reserve.

Layer browned veal shanks in the cooking pot. Spoon the reserved vegetables over veal and add any juices that may have accumulated on the platter. Cover and lock lid in place. Select High Pressure and set timer for 5 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes, and then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse.

Remove veal shanks and place on a serving platter. Cover loosely with foil. Season sauce with remaining salt and pepper. Select Simmer and cook the sauce for an additional 10 minutes to thicken slightly. Spoon sauce over veal to serve.

Note: *Tie the shanks using butcher’s twine to hold the veal in shape during cooking by tying each shank around its circumference. Remove string before serving.
Recipe courtesy of Cuisinart, Reprinted with permission.

Favorite Pot Roast, Pressure Cooker

Printer-Friendly Recipe
Serves: 6-8 |Pep Time: 20 minutes |Cooking Time: 60 minutes under pressure
Ingredients:
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoons pepper
3-4 pounds boneless, trimmed chuck
1 tablespoons olive oil
1 small onion, sliced
1-1/2 cups fresh rosemary or 2 teaspoons chopped bay leaf
1-1/2 cups beef broth or red wine
salt and pepper to taste

Directions:
In a small bowl, combine flour, salt and pepper. Rub all over the roast.

Heat olive oil in the pressure cooker using the BROWN setting. Add the roast and brown 2 to 3 minutes on all sides. Remove from pot and reserve and juices that come out.

Add onions to pressure cooker pot and brown for 1 minute. Add bay leaf or rosemary and beef broth. Return chuck and any juices to the pot. Cover and set to high pressure for 60 minutes.

Release the pressure using the quick-release method. Unlock and remove lid. Test the roast with a fork. The fork should go through easily. If not to desired doneness, cover and cook under pressure for an additional 10 minutes.

Remove the roast. Cover and let stand for 10 minutes before slicing.

If the gravy isn't thick enough, bring to a boil, and simmer to desired thickness. Season with salt and pepper. Remove and discard bay leaf.

Slice the roast against the grain and serve with gravy.
Recipe courtesy of Deni, Reprinted with permission.

Pasta e Fagioli, Pressure Cooker

Printer-Friendly Recipe
Ingredients:
1 tablespoon extra virgin olive oil
11⁄2 cups chopped onion
1 cup diced (1⁄2-inch) carrot
1⁄2 cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb blend, divided
6 cups water
1 pound dry cannellini or white beans, rinsed and picked over
1 bay leaf
4 cups low-sodium vegetable or chicken broth/stock
2 cans (14 ounces each) diced tomatoes with juice
1 teaspoon kosher or sea salt
11⁄2 cups tubetti, small macaroni, or small shell pasta
chopped fresh parsley
freshly grated, shaved or shredded Parmesan or Grana Padano cheese

Directions:
Select Sauté and add oil to the cooking pot of the Cuisinart Electric Pressure Cooker. Heat oil for 3 to 4 minutes. When oil is hot, add the chopped onions, carrots, celery, garlic, and 1 teaspoon of the Italian herb blend. Sauté, stirring for 4 to 5 minutes, until the onions are softened and translucent. Add the water, dried beans, and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 35 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes.

When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Stir in broth/stock, tomatoes and their juices, salt, and the remaining teaspoon of Italian herb blend. Select Brown. When liquids reach boiling, add pasta and cook according to package directions to al dente. Turn pressure cooker to Keep Warm setting to hold soup until ready to serve. Remove and discard bay leaf before serving.

Serve in warmed bowls garnished with freshly chopped parsley and grated, shaved or shredded cheese.
Recipe courtesy of Cuisinart, Reprinted with permission.

Arroz con Pollo (Chicken and Rice) , Pressure Cooker

Printer-Friendly Recipe
Servings: 8-10 | Prep Time: 15 minutes | Cooking Time: 10 minutes under pressure
Ingredients:
salt and pepper
2, 4 lb|chickens, cut into eight pieces, with the skin removed
3 tablespoons olive oil
12 oz chorizo sausage
1/2 cup white wine
1-1/2 cups chopped onion
2 cloves garlic, peeled and minced
2 cups red bell pepper, cored, seeded, and diced
2 cups canned plum tomatoes, seeded and chopped coarsely
2-1/2 cups long-grain white rice, uncooked
1-1/2 cup frozen peas
3 cups chicken broth or stock
1 teaspoon salt

Directions:
Liberally salt and pepper the chicken. Heat 2 tablespoons of olive oil in the pressure cooker, using the BROWN setting. In batches, brown the chicken. Set aside. Add the chorizo and cook for 1 minute. Add the browned chicken to the pressure cooker. Pour in the wine and cook for 2 minutes. Remove contents with all juices and set aside.

Heat the remaining 1 tablespoons of olive oil in the pressure cooker. Add onion, garlic, and red bell pepper. Heat until the onion is soft. Add tomato and rice and cook for 1 minute. Add peas, stock, salt, chicken, and chorizo, with all juices. Mix well. Cover and set to high pressure. Cook for 10 minutes.

Release the pressure using the quick-release method. Remove lid. Fluff rice and serve.
Recipe courtesy of Deni, Reprinted with permission.

Cuban Black Bean Soup, Pressure Cooker

Printer-Friendly Recipe
Makes about 10 cups
Ingredients:
1 tablespoon extra virgin olive oil
12 ounces smoked spicy chicken, turkey, or pork sausage
1-1⁄2 cups chopped onion
1-1⁄4 cups chopped red bell pepper, divided
3 garlic cloves, peeled and chopped
1 tablespoon oregano
1 teaspoon cumin
1⁄2 teaspoon coriander
6 cups water
1 pound dry black beans, picked over, rinsed and drained
1 ham hock (about 1 pound) or smoked turkey wing
1 bay leaf
1⁄4 teaspoon cayenne
1⁄3 cup dry sherry
1 tablespoon red wine vinegar
1 teaspoon kosher salt
Directions:
Add oil to the cooking pot of the Cuisinart Electric Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the sausages until browned, about 4 to 5 minutes on each side. Turn off. Remove, slice into 1⁄2-inch pieces and set aside until ready to use.

Select Sauté, add chopped onions, 3⁄4 cup of the chopped red bell pepper, garlic, oregano, cumin, and coriander. Sauté, stirring until onions are translucent and tender, about 3 to 4 minutes. Add the water, black beans, ham hock, and bay leaf. Cover and lock lid in place. Select High Pressure, and set timer for 30 minutes. When audible beep sounds, allow pressure to release naturally, about 20 minutes. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse.

Select Simmer. Remove ham hock and bay leaf; discard bay leaf. Use a Cuisinart hand blender (unplug pressure cooker first and use blender carefully to avoid scratching nonstick cooking pot) or potato masher to smash beans to desired texture. Slice reserved sausage and add to soup. When hock is cool enough to handle, remove meat from ham hock and shred, adding shredded meat to soup; discard bone and fat. Add cayenne, sherry, vinegar, and salt, simmer for 15 to 20 minutes to allow flavors to blend. Turn to Keep Warm to hold soup until ready to serve.

Serve in warmed bowls as desired with freshly chopped parsley, sour cream and diced avocado. Soup may also be served with a scoop of cooked rice.
Recipe courtesy of Cuisinart, Reprinted with permission.

Bar-B-Q Beef, Pressure Cooker

Printer-Friendly Recipe
Servings: 8-10 | Prep Time: 20 minutes | Cooking Time: 60 minutes under pressure
Ingredients:
2 tablespoons vegetable oil
6-7lb boneless, rump roast or trimmed chuck
2 cups onion, sliced
2 cups celery, finely chopped
2 cups prepared barbecue sauce
2 bay leaves
dash of Tabasco, or to taste
3 tablespoons brown sugar
1 can (12 oz) beer
1 teaspoons chili powder

Directions:
Heat oil in the pressure cooker using the BROWN setting. Add the roast and evenly brown all sides. Add onions and celery and cook for 1 minute. Take out the roast. Put in the barbecue sauce, beer, and chili powder. Mix well. Place the roast back in the pressure cooker. Cover and set to high pressure. Cook for 60 minutes.

Release the pressure using the quick-release method. When the pressure has dropped, unlock and remove cover. Test the roast for tenderness with a fork. If not tender, cover and cook under pressure for an additional 10 minutes. Remove the roast and let sit for at least 15 minutes. Slice thin against the grain. Serve with barbecue sauce.

Recipe courtesy of Deni, Reprinted with permission.

Stand Mixer versus Hand Mixer: Do you need one or both?

Wed, 09 Jan 2013 07:05:00 GMT

If you’re a serious baker, you probably own a stand mixer and, without hesitation, admit it's your best friend in the kitchen. For others choosing a mixer is a difficult decision that sets up a classic battle between "I want it" and "do I need it."

If you’re eyeing that lovely KitchenAid stand mixer in your favorite shade of blue but are not sure you really need it, take a deep breath and read on. Today at CHEFS Mix, we help you understand what to look for in a stand mixer and hand mixer so you can decide if one or both are best for you. (For the record, I own both a KitchenAid stand mixer and KitchenAid hand mixer – both get regular workouts in my kitchen.)

Stand Mixers

Stand mixers are countertop appliances with a motorized base and mixer head that holds the beater or other attachments. The mixing bowl locks into place below the beater. The mixer head either tilts up or lifts with a lever, allowing you to attach or remove the beater and the bowl. Stand mixers offer hands-free operation – mixing, beating, blending and whipping like a hand mixer, but with more power. Their powerful motor easily handles stiff batter and dough and prolonged tasks like kneading bread.

Stand mixers are ideal for home cooks who bake frequently, regularly double or triple baking recipes, do lots of seasonal and holiday baking, make their own bread or are unable to use a hand mixer for health or safety reasons. A stand mixer is also a pricey investment so choose yours carefully. Many home cooks own both a stand mixer and hand mixer.

Top stand mixer brands include KitchenAid, Cuisinart and Breville.

When choosing a stand mixer, consider its:

Size
The best stand mixers are large and bulky, requiring significant space for storing on the countertop or in the pantry. If you plan to display it on your counter, check the mixer’s dimensions including height – you want to be sure it will fit beneath your cabinets. For example, the KitchenAid Artisan stand mixer has an 8-3/4-inch by 14-3/4-inch base and stands 13-3/4-inches tall.

Style and Color
Choose the style you prefer: tilt head or bowl lift.

Tilt Head Tilt Head Bowl Lift

If space is a consideration, note that bowl lift stand mixers are taller. For example, the KitchenAid Artisan (tilt-head) is nearly 14-inches tall while the KitchenAid Pro 600 (bowl lift) has a height of 16-1/2-inches. If you’re planning to display your stand mixer on the counter, color may be important. KitchenAid offers stand mixers in an array of trendy and classic colors while other brands have limited palettes.

Weight
The mixer should be heavy to prevent it from “creeping” on your countertop during use. Many popular brands weigh 20 pounds or more, making them stable on the counter but awkward to lift and transport. For convenience and safety, many home cooks store their stand mixer on the countertop.

Bowl Size
Typical bowl sizes range from 4-1/2 quarts to 7 quarts – choose the size that will accommodate most of your baking needs. As a rule, stand mixers with larger mixing bowls have motors that are more powerful. Bowls may be stainless steel or glass. Some have a pouring spout and handle. The manufacturer may sell extra bowls as accessories.

Mixing Action
The best stand mixers use a "planetary mixing action." The single beater or attachment moves the way the Earth orbits the sun, simultaneously spinning on its own while traveling an elliptical path around the bowl. Planetary mixing action maximizes the contact between the beater and the bowl, resulting in even, efficient mixing and fewer stops to scrape down the bowl.

Speeds
The best stand mixers offer a range of differentiated or distinct speed settings. At the low end, a slow start or soft start setting prevents “puffs” after you add dry ingredients to the bowl and splatters after you add wet ingredients. At the high end, a fast or high speed easily aerates and whips egg whites and cream. In between, look for five or more settings that let you choose the optimal speed for tasks like folding, stirring, mixing, creaming and blending.

Power
Choose a stand mixer that can easily handle your biggest mixing and kneading tasks. As one gauge of the stand mixer’s power, look for the maximum number of cups of flour the stand mixer can handle in a single load. For example, the KitchenAid 5-quart Artisan stand mixer can handle up to 9 cups of flour while the Cuisinart 5.5-quart stand mixer can handle up to 12 cups.

Attachments
Most stand mixers come with three basic attachments: an all-purpose flat beater or paddle, a wire whisk for whipping egg whites and cream, and a dough hook for kneading yeast dough. Some stand mixers have a height adjustment screw or knob that lets you fine tune the position of the bowl or beater/attachment. Brands like KitchenAid extend the stand mixer’s versatility by offering a variety of accessories and attachments that turn the mixer into a pasta maker, food grinder, citrus blender, ice cream maker, grain mill and more.

Hand Mixers

A hand mixer is a portable, handheld appliance that mixes, beats, blends and whips like a stand mixer but with less power. Its portability lets you mix where you need to like over a double boiler or in a saucepan. It excels at smaller mixing tasks such as whipping a single egg white or small amount of cream. A hand mixer is also less expensive and easier to clean and store than a stand mixer.

A hand mixer is ideal if you have limited kitchen counter space, bake occasionally, knead bread by hand or are on a budget. All come with a pair of all-purpose beaters. Many include other attachments like a whisk attachment for whipping egg whites and cream. Many home cooks own both a hand mixer and a stand mixer.

Top hand mixer brands include KitchenAid, Cuisinart, Dualit and Breville.

When choosing a hand mixer, consider its:

Weight
Weight affects comfort and maneuverability. Choose a hand mixer that’s sturdy and durable but not too heavy. If the mixer is too heavy, your arm will tire after just a few minutes of mixing. You should be able to hold the mixer and mix comfortably for 5 to 10 minutes. An ergonomic handle will further reduce strain on your forearm.

Speeds
Many inexpensive mixers have three general speed settings: low, medium and high. Better hand mixers offer 5 to 9 differentiated or distinct speed settings, giving you more control over mixing tasks. At the low end, a slow start or soft start setting prevents “puffs” after you add dry ingredients to the bowl and splatters after you add wet ingredients. At the high end, a fast or high speed easily aerates and whips egg whites and cream. In between, look for additional settings for tasks like folding, stirring, mixing, creaming and blending. The speed control pad should be easy to read and use so you can quickly change settings while you're mixing.

Beaters
Look for models with newer styled beaters. Older, traditional beaters have flat metal strips that encase a thick post, a design that easily traps clumps of batter. Newer beaters feature thinner, curved stainless steel wires without a center post. They mix and whip better and clean up more easily than traditional beaters. Beaters should lock securely into the mixer body and, when you're ready, eject easily.

Resting Feature
When you make cake batter or cookie dough, you don't mix continuously. Many hand mixers have a convenient resting feature that lets you prop the mixer onto the side of the bowl or a heel rest that lets you set the mixer squarely on the counter in between mixing tasks.

Power Cord
Depending on your kitchen's layout, cord length may be important. Make sure the cord is long enough to reach from an outlet to the places you'll use the mixer (e.g., stovetop, table or countertop). If you’re left-handed, look for a model with a swivel cord. Some hand mixers feature a retractable cord for neater storage.

Cutlery: Get to know your kitchen knives

Thu, 13 Dec 2012 13:00:00 GMT

The more you know about kitchen knives, the more fun you’ll have shopping for cutlery for your own collection or gifts. Today at CHEFS Mix, we’re answering basic questions about knives and how to choose the best ones for your kitchen.

Your Turn: Kitchen knives are a popular topic for cooks and bloggers. After you read today's post, let us know what other questions you have about knives. Please contact us in the comments section or by email at CHEFSmix@CHEFScatalog.com.

How much should I spend on kitchen knives?

Your budget is always an important consideration. If you choose a top brand, you’ll do well regardless of which knives you buy. A beginning cook or casual cook may be pleased with a less expensive set of knives. Gourmet cooks, on the other hand, may consider their knives a lifetime investment and prefer premium cutlery for their kitchens.

What are the parts of a knife?

A knife is more than a blade and handle. When shopping for a kitchen knife, you’ll see or hear terms like “bolster,” “edge” and “tang.” To help you understand these terms, we defined the key knife terms you’re likely to run across.

Top Image: Anatomy of a Knife
Bottom image: Unfinished blade for stamped chef's knife showing a full tang (image courtesy of Wusthof)

Edge – The sharpened side of a blade that extends from the point to the heel. The edge may be smooth or serrated. Sharpness is created by grinding each side of the edge to a specific angle (20 degrees for most Western-style knives; 15 degrees for most Asian-style knives)
Point – The thin, sharp front end of the knife blade useful for piercing
Tip – The first third of the edge including the point; extremely sharp and thin for precision cutting and carving
Heel – The rear section of the blade edge; often the widest part of the blade. Used when cutting food that requires more downward force like carrots, hard squash and nuts.
Spine – The top, blunt edge of the blade opposite the edge; improves blade stability
Bolster – The transition point between the blade and handle that resembles a thick metal collar or shank. A bolster adds mass in front of the cook’s hand, improving the knife’s balance, stability and strength.
Tang - The part of the blade that extends into the handle. If it goes all the way to the end of the handle, the knife has a “full tang.” If it runs only part way, the knife has a “half tang” or “partial tang.”
Scales – The pieces of wood or synthetic material that attach to the tang to form the handle.
Rivets – The metal pins that join the scales to the tang to form the handle. Cheaper knives may have bonded or glued handles.
Butt – The end of the handle.

Parts of a Knife Quick Reference Guide

What is a forged knife, stamped knife and laser-cut knife? Which is the best?

A forged knife is made from a bar of steel that’s heated until soft and then hammered into shape by an artisan using a forging hammer and die. Because its blade contains more metal, a forged knife holds its edge longer and requires less sharpening than a stamped knife. A forged knife also has a bolster that adds weight and improves the knife’s balance. Forged knives are more expensive than most stamped knives due to their time- and labor-intensive manufacturing process.

Stamped knives are cut from sheets of rolled steel cookie-cutter style. They are lighter than forged knives and may or may not have a bolster. Because their blades contain less metal, stamped knives don’t hold an edge as well as forged knives which means you may have to sharpen them more frequently.

Laser cut knives are a variation of stamped knives. A laser cuts the blade from sheets of rolled steel. Laser-cut edges are more precise and sharper than the edges on stamped or hand-ground blades.

Most top manufacturers like Wusthof and Zwilling make both forged and stamped knives. Shun specializes in making forged Asian-style knives. If you stick with a well-known brand, you’ll get high quality knives regardless of the type you buy. If price is a consideration, remember that forged knives are generally the most expensive.

Which type of knife – forged, stamped or laser-cut – is the best? The answer usually comes down to price and personal preference. We all have different-sized hands, cooking styles, prepping needs and knife skills. The best way to choose a knife is to hold it in your hand and see how it feels. Is it too heavy or too light? Does it feel balanced or blade-heavy? Is the handle comfortable enough for chopping marathons? Then, test the ones you like best to see how well each performs everyday tasks like chopping, mincing, slicing, dicing and carving.

What are the differences between Western-style and Asian-style knives?

The main difference is the thickness of the blade edge. Western-style knives (chef's knife, above, left) have a thicker edge (around a 20-degree angle on each side of the blade) and Asian-style knives like the Santoku (above, right) or Nakiri have a thinner edge (around a 15-degree angle on each side of the blade). Because their blades contain more metal, Western-style knives are heavier than comparable Asian-style knives.

What are the basic knives most cooks need?

Most home cooks do well with these basic kitchen knives:

Chef’s knife or Cook’s knife – This all-purpose knife is the workhorse of most kitchens. It’s perfect for prepping ingredients, easily handling everyday tasks like chopping, cutting, slicing, mincing and dicing. Choose one with a comfortable grip that reduces hand fatigue. Blade length affects how balanced the knife feels in your hand and how much control you have while chopping and mincing. Most brands offer chef’s knifes with blades that range from 5-inches to 10-inches. If you like Asian-style knives, choose a Santoku - it's shape and function are closest to those of a traditional chef's knife.
Paring knife or Utility knife – Both are small knives with short blades suitable for fine tasks like peeling apples, carving radishes or trimming fat from meat and poultry. A utility knife's blade is longer than a paring knife's.
Serrated knife – The serrated edge easily slices bread, cake, meat or soft fruits and vegetables like tomatoes and peaches. For versatility, choose a serrated knife with a blade that’s at least 10-inches long.

Do I need specialty knives?

Using the right knife for the task improves your efficiency and results. The versatile chef’s knife excels at a variety of prepping tasks. But, when it comes to precision tasks like deboning chicken, filleting fish or cutting ham into deli-thin slices, a boning knife (above), fillet knife or carving knife comes in handy. If you find that your cooking activities often include a special task or two, consider adding a specialty knife to your cutlery collection.

Should I buy a cutlery set or knife block set?

Cutlery sets offer a great value for the price with significant savings over buying individual or open stock knives. Sets range from starter sets (chef’s knife and paring knife) to complete collections. Knife block sets include both cutlery and a knife block for storage.

How should I store my knives?

Storing knives properly protects blade edges and prevents injuries. You have many storage options including a knife block, knife case or roll, in-drawer tray, original box, original presentation case and magnetic bar. If you store individual knives in a drawer, be sure to cover each blade with a sheath or guard to protect the edge and prevent accidental cuts to fingers and hands.

How do I take care of my knives?

Your kitchen knives require care and maintenance to keep them sharp and ready to use. Here are some important steps to take:

Always use a cutting board to prevent dulling or damaging the edge. The best materials are wood, bamboo, polypropylene, plastic or composite. Avoid cutting boards made from glass, stone, ceramic or metal.
Unless otherwise stated by the manufacturer, hand wash your knives immediately after use. Dry thoroughly and store properly.
Use knives only for their intended uses. For example, don’t use the blade point to remove staples or puncture a metal can.
Follow manufacturer’s recommendations for sharpening and honing. In general, sharpen
occasionally to restore sharp edge (sharpening removes metal to create the edge) and hone frequently to maintain the sharp edge (honing realigns or straightens the edge). Note that you may
not have to sharpen some serrated knives – again, follow the manufacturer’s recommendations.
Don’t pick up or carry knives by the blade.
Keep all knives out of the reach of children and pets.

What's the best cookware?

Tue, 11 Dec 2012 14:05:00 GMT

Is a cookware set for her first apartment on your niece’s wish list?

Do you want to surprise a cooking enthusiast with a specialty pan that will expand his cooking repertoire?

Is choosing cookware confusing?

If you answered “yes” to at least one question, you've come to the right place. Today at CHEFS Mix, we're sharing cookware basics that will boost your confidence when picking cookware for gifts or for your own kitchen.

What is cookware?

In the United States, cookware usually refers to vessels that cook food on a stove or cooktop. Cookware includes a wide range of pots and pans made from a variety of materials from stainless steel and aluminum to cast iron and ceramic. Some are "covered" and lidded like a sauce pan while others are "open" and lidless like a skillet and grill pan. A pan's interior surface may be uncoated or have a nonstick coating that lets you cook with little or no added fat. Although most nonstick pans are not dishwasher-safe, they usually clean up easily when hand-washed.

Need help deciding between stainless steel, cast iron and aluminum cookware? We provide more information at the end of this post. Scroll down to Shopping List to find a list of cookware by material, the pros and cons of each, and some of the brands to consider when you're ready to buy.

Form dictates function

The shape of the pot or pan and its dimensions affect how well it will perform specific cooking tasks. For example, a skillet with low sloping sides is a poor choice for boiling pasta but great for frying burgers and bacon. Conversely, a stockpot’s tall straight sides and tight fitting lid make it ideal for boiling water to cook linguine but terrible at searing steaks and sausages.

Basic cookware like frying pans, saucepans, saute pans and Dutch ovens are versatile, handling several cooking tasks well. Many cooks stock their kitchen with different sizes, types and brands.

Specialty cooking pans usually excel at only one or two cooking tasks. Because of their unique designs and functions, they are great gifts for a cooking enthusiast who already owns basic cookware. Choose from a wide range of specialty pans including sauciers, rondeaus, risotto pots, crepe pans, asparagus steamers, egg poachers, pressure cookers, tagines, griddles, paella pans and multi-pots.

See our downloadable Quick Guide to Cookware for more information. This one-page reference shows 16 popular basic and specialty pots and pans and explains their primary uses in the kitchen.

Know your cooktop

Gas Electric Ceramic glass Induction

What kind of burner or hob do you cook on: gas, electric, smooth ceramic glass or induction? Did you know that the type of cooktop may limit your cookware options?

Here are three examples where choosing the right cookware pays off:

Induction cooktops are for pans made with a iron-rich magnetic material like cast iron, enameled cast iron, carbon steel or magnetized steel. Look for the induction symbol on the box or pan bottom. Or, test a pan’s induction-ready status with a magnet. If the magnet clings to the pan’s bottom, the pan will work on an induction burner. If it doesn’t, the pan is not induction-capable.
Cookware for smooth, glass ceramic cooktops should have perfectly flat bottoms. Otherwise, they will wobble on the burner and heat and cook unevenly. Use heavy pans like cast iron skillets or Dutch ovens with care to prevent marring or damaging the cooktop. When removing a heavy pot from the burner, lift it straight up instead of dragging it to the side.
If you like to finish meat and other stovetop dishes under the broiler, make sure the manufacturer rates the pan as broiler-safe or oven-safe to 500+ degrees F. Otherwise, the extreme heat may damage the pan.

Start with a cookware set or build as you go

A cookware set is a great option for someone who is starting or upgrading a cookware collection or likes matching cookware. Cookware sets also offer great value for the price, with significant savings over buying each piece individually.

Starter sets have essential pieces like a 10-inch fry pan, 1-1/2 and 3-quart saucepans with lids, a 3-quart saute pan with lid and an 8-quart stockpot with lid. You can add individual pots and pans later to customize the set.

Large cookware sets may include multiple sizes of fry pans, saucepans, saute pans sand stockpots plus other pieces like a steamer insert, pasta insert, braiser, Dutch oven or chef’s pan. Although you get a lot of pieces, more isn’t always better. The largest cookware sets may have odd-sized pans that you don’t need or omit sizes that you prefer. And, for cooks with small kitchens or pantries, storage may be challenging.

Another option is to build as you go, buying individual or open stock pieces that match your personal cooking style and needs. You can stick with a favorite brand and style or build an eclectic collection by mixing and matching. My personal cookware collection is a hard-working mix that includes an All-Clad tri-ply skillet, a Cuisinart tri-ply saucepan and stockpot, a Zwilling nonstick skillet, a de Buyer carbon steel crepe pan, a Le Creuset enameled cast iron bouillabaise pot and braiser, and an Emile Henry ceramic risotto pot.

What’s the best cookware?

I think that most cooks would agree that the best pots and pans are the ones you love to use every day.

Your Turn

Do you have questions about cookware? Did we miss something important? If yes, please share your questions and comments by email or in the comments section. You can also contact us on Facebook or Twitter. Your questions and suggestions are a rich source of great ideas for future posts.

Our Quick Guide to Cookware

This handy one-page reference will help you choose cookware for gifts or your own kitchen. See see 16 popular basic and specialty pots and pans and learn their primary uses in the kitchen.

Download file now

Shopping List

Here’s a list of cookware by material, the pros and cons of each, and some top brands to consider when you’re ready to buy:

Aluminum Cookware

Pros: Heats quickly (aluminum is an excellent heat conductor); light weight; wide price range; available with or without a nonstick coating
Cons: Uncoated cooking surface may react with acidic foods like tomatoes and citrus; if too lightweight, bottom may warp if overheated; not for induction cooktops
Top brands include Tramontina, Nordic Ware

Hard-Anodized Aluminum Cookware

Pros: Heats quickly (aluminum is an excellent heat conductor); extremely durable; non-reactive cooking surface; corrosion resistant; available with or without a nonstick coating; some are induction-ready (check box or test with magnet to be sure)
Cons: Most are hand wash only; dark exterior finish may not appeal to some cooks
Top brands include Cuisinart, Calphalon, Mauviel, Le Creuset

Cast Aluminum Cookware

Pros: Heats quickly (aluminum is an excellent heat conductor); thicker, stronger and heavier than regular aluminum cookware; available with or without a nonstick coating; some are induction-ready (check box or test with magnet to be sure)
Cons: More expensive than regular aluminum cookware; uncoated cooking surface may react with acidic foods like tomatoes and citrus; may develop hot spots; check to see if dishwasher-safe
Top brands include Scanpan, Swiss Diamond, Tramontina, Nordic Ware

Stainless Steel Cookware

Pros: Durable; stainless is a nonreactive cooking surface; widely available; wide price range; may have an encapsulated bottom that helps pan heat evenly; resists rust, stains and corrosion; available with or without a nonstick coating; many are induction-ready (check description or test with magnet to be sure)
Cons: At higher heat, may develop hot spots especially around pan edges; may discolor when overheated
Top brands include Cuisinart, CHEFS Essentials, Fagor, Demeyere, Joyce Chen

Clad Cookware - Tri-ply or 5-ply Stainless with an Aluminum core or Copper core

Pros: Combines the best qualities of different metals: a fast-heating layer of aluminum or copper sandwiched between durable and nonreactive stainless steel; quick, even heating; durable; popular all-around choice for basic cookware; many brands and price ranges from which to choose; available with or without a nonstick coating; most are are induction-ready (check description or test with magnet to be sure)
Cons: Heavier than regular stainless steel or aluminum pans; more expensive
Top brands include All-Clad, Cuisinart, Zwilling, CHEFS Essentials, Chantal, Scanpan, Swiss Diamond, Calphalon, Le Creuset

Cast Iron Cookware

Pros: Extremely durable – with proper care will last for generations; heats evenly but slowly; retains heat exceptionally well; ideal for deep frying and high heat cooking like searing; seasoning creates a nonstick surface; use for outdoor cooking on grill or campfire; pre-seasoned pans now available; suitable for induction cooktops; affordable
Cons: Very heavy; cooking surface reacts with acidic foods like tomatoes; may need re-seasoning to maintain nonstick qualities; not dishwasher-safe; to preserve seasoning be sure to follow manufacturer's instuctions for cleaning; may rust if not thoroughly dried before storing
Top brands include Lodge

Porcelain Enameled Cast Iron or Enameled Cast Iron Cookware

Pros: Heats evenly but slowly; retains heat exceptionally well; durable; porcelain or enamel coating creates a stick-resistant cooking surface; lighter weight pieces available; suitable for induction cooktops
Cons: Heavy to very heavy; can be expensive
Top brands include Lodge, Le Creuset, Lodge, Tramontina, Fagor (Michelle B), Starfrit

Carbon Steel Cookware

Pros: Durable; ideal for high heat cooking like stir frying and searing; heats and cools down quickly; with proper seasoning becomes virtually nonstick; suitable for induction cooktops
Cons: Needs to be seasoned; may react with acidic foods like tomatoes; heavy; hand-wash only; may rust if not thoroughly dried after washing
Top brands include de Buyer, Lodge, Mauviel, Joyce Chen

Copper Cookware

Pros: Heats quickly and evenly (copper is the most efficient heat conductor); responds almost immediately to temperature changes; pans with stainless-steel interior lining have a more durable, non-reactive cooking surface
Cons: Expensive; unlined copper pans have reactive cooking surface; may discolor if overheated; may need periodic polishing to remove tarnish; not suitable for induction cooktops
Top brands include Mauviel

Ceramic Cookware

Pros: Heats and cooks evenly; retains heat well; makes a beautiful tabletop presentation; broiler-safe; usually coated with enamel or glaze for stain and odor resistance; more durable than typical ceramic baking dishes; microwave-safe; may be induction-ready (see description or test with magnet to be sure)
Cons: Expensive; does not come in every type of pot or pan; not widely available; may crack or break if bumped against sharp surface
Top brands include Emile Henry, Revol

Top 10 Most Popular Kitchen Gifts

Fri, 07 Dec 2012 22:00:00 GMT

The Holiday Season is my favorite time of the year. But when it comes to Holiday shopping, I tend to procrastinate until the last minute. The irony is I try really, REALLY, hard to find the perfect gift for everyone on my list. I listen all year long hoping for that little nugget of “I wish I had,” or “oh, I really want,” and I am on it like a duck on a June bug. I even have a phone app dedicated to recording those little gems of desire. But despite my best intentions, there always seems to be one or two people that I just have no idea what to get.

If you are in the same situation for the cooks and bakers on your gift list, we are here to help. We have compiled the top 10 most popular kitchen gifts. These are the items that are currently trending and popular on the CHEFScatalog.com site. I am going to share some of the features and functionality that makes them different, special, unique, and a great gift idea.

Oh, and by the way, if you have any questions about the products or gifting potential feel free to ask questions in the comments, or tweet (@CHEFScatalog), Facebook (facebook.com/CHEFScatalog) & email them (CHEFSmix@chefscatalog.com). We are happy to help and share what information we have.

CHEFS Top 10 Popular Gift Ideas

1. Cuisinart Griddler, GR-4N

The Cuisinart Griddler is an amazing little machine featuring five functionalities in one compact design. The Griddler is a half griddle and grill, full open griddle, full open grill, contact grill, and panini press all-in-one. Optional Waffle Plates turn the Griddler into a waffle maker, too.

Only 13-inches at its widest point, the Griddler is compact enough to stay on the counter, stash away in a cabinet, or store in the tight confines of a dorm room.

When the Griddler was introduced over 6 years ago, it was an instant hit. It has only grown in popularity over the years. It is no wonder that the Griddler is a popular gift idea!

2. KitchenAid 7-Quart Bowl Lift Stand Mixer, KSM7586P

A KitchenAid Stand Mixer is almost synonymous with the Holidays. Probably 75% of the people I know, including myself, received their first KitchenAid stand mixer as a gift. And its iconic shape is recognizable just about anywhere.

What could KitchenAid do to make this mixer special? They gave it more capacity, and they gave it a DC motor. With a 7-quart work bowl, this stand mixer is the largest home machine that KitchenAid produces. The 1.3 horsepower DC motor makes this mixer KitchenAid’s quietest, and the powerful motor delivers more power with 75% more mixing torque than the Artisan series.

If that sounds a bit too technical, let me put it this way: this mixer will knead 8 lbs of bread dough, or blend batter for 14 dozen cookies without getting bogged down. It is a powerful and quiet mixing master.

If you have a baker or bread maker on your gift list who complains about their mixer not being able to handle heavy batches, this is the mixer for them.

3. CHEFS Stainless Steel Stovetop Popcorn Kettle

This little stovetop popcorn kettle is pretty unassuming. It looks like a simple 6 quart sauce pan with a glass lid that has a turn crank. But there are a few tricks under the lid that makes this a standout popcorn kettle.

First, this saucepan has a tri-ply encapsulated base, which helps improve the heat distribution across the bottom of the pan. Even heating means no hot or cold spots, and no scorched popcorn on one side and raw kernels on the other.

The next innovation was the glass lid that lets you look inside as the popcorn pops. The attached turn crank has long paddles to help distribute the oil and kernels across the bottom of the pan. Even distribution means you can use less oil during popping. As the popcorn pops, the paddles pushes the popped popcorn away and redistributes the un-popped kernels to the bottom allowing the seeds to expand naturally for light and airy popcorn.

The lid holds one final innovation that makes this popcorn popper unique: a silicone cup. Built into the lid, add butter, seasoning, caramel or other toppings into the cup to gently melt while the popcorn pops. Then remove the silicone cup and pour the contents in the pan over the popping corn directly through the lid. No lost heat or splattered mess and the paddles distribute the topping among the kernels.
This unique popcorn kettle is hopping, and sure to be a hit with the popcorn lovers and movie buffs on your gift list.

4. KitchenAid 5-Speed Hand Blender with Interchangeable Bell Blade & Removable Pan Guard, KHB2571SX

Used in professional and commercial kitchens for years, immersion blenders allow cooks to blend right in a pan or bowl without having to use a standard blender. With this stick blender, blending, pureeing, chopping, shredding, mincing, frothing, mixing, whisking, emulsifying, or aerating are quick and easy. Featuring a quiet 5-speed DC motor, this immersion blender features 5 attachments and two blending arms to give ultimate functionality:

Three interchangeable blades are a first in the immersion blender industry
Removable pan guards prevent scratching when blending in cookware.
A 1liter blending jar comes with a handy lid to make storing leftovers easy.
A 2-1/2 cup food chopper is perfect for small jobs of chopping vegetables or nuts.
The whisk attachment creates frothed drinks and silky batters.
8-inch blending arm is perfect for shallow and smaller pans
13-inch blending arm reaches into deep soup and stock pots

If you have a soup lover on your gift list, this KitchenAid Hand Blender will make the perfect gift, even if they already have an immersion blender.

5. The "Never Burn" Sauce Pot

CHEFS is the only place you will find the “Never Burn” Sauce Pot. A truly unique pot, it is designed to help prevent overcooking or burning. The design of the pot begins with a thick outer layer of stainless steel. Going in toward the center are alternating layers of steel and aluminum that encase a hidden layer of silicon oil. That hidden layer of oil helps ensure even cooking temperatures every time. Don’t let the hidden layer scare you, it is hermetically sealed for 100% safety.

Generously sized with a 10-quart capacity, the “Never Burn” Sauce Pot is sure to become a favorite with whoever uses it. Check out a couple of the product reviews you can find on the CHEFScatalog.com site about this special pot:

Now a believer. I was very skeptical about claims for "no burning or sticking" but this is one product that delivers. The wife has tried it with tomato sauce, collard greens, and the worst of the worst, oyster stew. Nothing sticks. We like it so much that we bought one for our daughter. It has become the "go to" pot for both families. –Breadman, South Carolina

I pot we cannot do without!!! About 6 months ago, we bought a "never burn" pot, and found out it was exactly as advertised. Have never burned a thing in it. We like it so much, my wife and I decided to buy another. Now we have two "never burn" pots. Not only do we consider these pots indispensible for cooking, they are the easiest pots to clean - no residue - cleans as easy as any stick free pot. We couldn't do without them.--gene42, Virgina

It is a great gift for the chili makers on your gift list.

6. Breville Risotto Plus Rice & Risotto Maker , BRC600XL

The Breville Risotto Plus Rice & Risotto Maker is a new product, but a popular new item. It is truly a multi-cooker: a steamer, slow cooker, and rice cooker all-in-one. With 7 preset cooking functions , including a 5-hour “stay warm” function, the advanced multi cooker can make tender slow cooked meals, stir free risotto, fluffy rice, and quinoa an in the same cooking bowl. The sauté function, quickly soften vegetables, caramelize onions, or brown meat.

The Risotto Plus is a workhorse in the kitchen. It doesn’t limit itself to just grains, steam vegetables, poultry and seafood with the push of a button. With its varied functionality, this multi-cooker will find a permanent home on the counter top.

It would make an excellent gift for anyone wanting a rice cooker or needing a smaller slow cooker.

7. Viante Pasta Fresco Electric Pasta Maker, CUC-27PM

If you have a pasta lover on your gift list this year, this is the gift for them.

Mix, make, and extrude pasta with one machine. The advanced pasta maker and extruder features a powerful motor to mix and knead to perfect consistency. 10 interchangeable disks make pastas from Fettuccini to Ziti.

The quiet and powerful motor will have pasta ready in minutes that would normally take hours to roll and shape by hand.

8. Commercial Stainless Steel Mandoline Slicer

If you have ever had to slice a potato for potato chips or a traditional layered gratin, and gotten frustrated with the uneven thickness of the slices, you need a mandoline.

A slide dial on the side of the mandoline allows for thickness adjustments. It also comes with 2 julinenne blades, a stationary straight blade, and a stationary waffle blade. A safety pusher is also included to hold the food while keeping the fingers safe. The nonslip rubber grips and legs help keep the machine in place while slicing. This mandoline is constructed of polished stainless steel and is dishwasher safe for easy clean-up.

The mandoline is uniquely designed for quick and consistent slicing or hard or soft fruits and vegetables. It makes quick work out of 5 lb bag of potatoes, making the perfect chip slices or, with the a couple of quick adjustments, waffle cut or julienne to make French fries.

The Stainless Steel Mandoline is a great gift idea for someone who’s looking to take their cooking to the next level. It also makes a great gift for the person who loves to can and preserve the garden bounty.

9. Zwilling JA Henckels Sol Thermolon Fry Pan

Nonstick ceramic cookware seems to be the hottest trend in cookware. If you aren’t familiar with the ceramic nonstick, it is a non-petroleum based nonstick surface. The ceramic nonstick coating is an eco-friendly or “green” nonstick surface and doesn’t contain PTFE of PFOA.

What I like about the ceramic nonstick is that it is a nonstick that will still sear. My one complaint against nonstick cookware has always been that it doesn’t allow for the same level of searing that a stainless steel pan allows. The ceramic nonstick will sear very well with only moderate heat.

Another advantage of the ceramic nonstick cookware is its durability. The nonstick surface is scratch- and abrasion-resistant, and clean up is a snap. If nonstick spray is used during cooking, a bit of build up is inevitable from the silicon in the spray. A little Bar Keeper’s Friend and a little scrub leaves the surface as good and as nonstick as right out of the box.

This Sol Thermolon Fry Pan is a stand-out performer in the kitchen. I was looking through the reviews, and this from McDave, in California, really stood out:

Astounding. I had read the reviews, so I decided to go straight to the most daunting of non-stick challenges - cheese. I ran two tests straight out of the box, after washing with Dawn soap and water. 1) Parmesan cheese (grated) on an inductive cook top. I let it go until it was browned. Oil separated from the whey and the circular result slid on a plate. After it cooled, it was a perfect Parmesan crisp. Amazed, I cranked it up. 2) Mozzarella cheese (again, nothing but the cheese). Again let it brown. Slid out. I have since made blackened salmon, fried rice, browning of tenderloin before throwing the whole pan in the 500 degree oven. All with incredible results.
Get the pan. Kicks the bum of my (all steel famous brand with 2-words, one begins with an A and the other is C), no question. –McDave, California

This fry pan is a great gift for new cooks. It’s also a nice complimentary cookware piece for someone who wants to add a piece of nonstick cookware into an established cookware collection.

10. Wusthof Le Cordon Bleu Chef’s Knife, Utility Knife, and Paring Knife Set

The Wusthof Le Cordon Bleu cutlery was specially designed by the engineers at Wusthof in partnership with the head chefs at Le Cordon Bleu. This unique and specially designed kitchen cutlery is the official cutlery used at the world renowned academies.

These knives are perfectly balanced for effortless and precision cutting. One of the key features of these knives is that they are 30% lighter, compared to the Wusthof Classic knives. That has allowed the engineers to make the knife’s spine thinner allowing for effortless cutting. A specially designed bolster (at the base of the blade) allows cutting and sharpening along the entire edge of the base. The blade is honed to a 14 degree angle (conventional knives are 20 degrees), and is finished with a mirror polish to help reduce drag when cutting. The result is unbelievable sharpness without resistance.

This knife set is a great starter knife set, featuring the three workhorse kitchen knives every kitchen should have. These knives are also a perfect gift for someone who needs a lighter knife to work with in the kitchen.

There you have it! The top 10 most popular gifts, so far, this Holiday Season.

Remember, if you have any questions about the products or gifting potential feel free to ask! You can email us directly (CHEFSmix@chefscatalog.com). Or leave us a comment!

Your Turn:
What's been the best kitchen gift you have ever given or received? Let's help out the folks who are searching for the perfect gift for the cooks and bakers on their gift list. What did you get or give that made the holiday special?

The Right Tool for the Task: Roasting Pans and Roasting Racks

Mon, 05 Nov 2012 16:00:00 GMT

A heavy duty, high quality roasting pan is an essential piece of cookware especially around the holidays. Add a roasting rack and you’re ready to roast turkey, goose, beef roast or ham for a holiday buffet and chicken for a weekday dinner.

If you’re shopping for a new roasting pan or roasting rack, here are the three key things to consider:

• Size – Measure your oven to ensure the roasting pan will fit. Measure the roasting pan to ensure the rack will fit. Choose a pan and rack that will hold the largest Thanksgiving turkey or holiday roast you plan to serve. Often, roasting pans come with a roasting rack.
• Weight – A heavy-duty roasting pan is better but may weigh too much. Make sure you can safely lift and transport a fully loaded roasting pan to and from the oven.
• Material and construction – For the roasting pan, choose from many brands and options including nonstick, anodized aluminum, stainless steel and tri-ply. Each has its pros and cons. For the roasting rack, many cooks like a nonstick model that’s easy to clean.

How to Choose a Roasting Pan

Size
Before you do anything else, measure your oven’s length, width and height. The right sized pan lets air circulate freely on all four sides. Allow at least 2 inches of space between the sides of the pan and the oven walls.

Length and Width: When you measure the pan’s length, include the handles. For example, our CHEFS Essentials Tri-ply Roasting Pan is 17 inches long without the handles and 19-1/2 inches long with the handles. Also, consider what you plan to cook in the pan. If it’s strictly for your Thanksgiving turkey, choose a pan that holds the largest bird you plan to roast. The meat should not touch the sides of the pan. For proper air circulation, allow 2 inches of space between the sides of the pan and the bird or meat.

Depth: The pan’s height affects roasting time. Most roasting pans are around 3 inches deep. Deeper pans increase cooking time because hot air has a harder time flowing around the poultry or meat. Conversely, shallower pans cook meat faster.

Weight
Heavier is usually better and safer as long as you can lift the pan. When lifted, heftier roasting pans loaded with meat and drippings are less likely to warp, twist or flex.

Is the pan too heavy? To see, add the pan’s weight to the weight of the turkey or meat you’re planning to roast. Then answer the question: “Can I lift the total weight and safely move the loaded roasting plan into or out of my oven?”

Handles
For safety, handles should be large, securely attached to the pan and easy to grasp while using thick oven mitts or potholders.

Material and Construction

» Nonstick

Pros: Interior surface is easy to clean. Great if you don’t need brown and crisp drippings for gravy or sauce. Pick your favorite exterior: aluminum, stainless steel or tri-ply.
Cons: Drippings won’t brown or crisp for gravies and sauces. Interior may scratch when using metal utensils. May not be dishwasher safe.
Brands to consider: CHEFS Essentials, Calphalon, Swiss Diamond, Chef’sDesign, Scanpan, Nordic Ware

» Hard Anodized Aluminum

Pros: Durable and quick heating. Makes brown and crisp drippings for gravies and sauces.
Cons: Aluminum is a reactive cooking surface and not recommended for cooking acidic foods like tomatoes. Dark interior speeds up cooking. May not be dishwasher safe.
Brands to consider: Calphalon, Scanpan, Swiss Diamond

» Stainless Steel

Pros: Widely available in many sizes, weights and price ranges. Durable. Nonreactive cooking surface. Makes brown and crisp drippings for gravies and sauces. Dishwasher safe.
Cons: If too lightweight, bottom may warp or twist when you lift the pan. May have hot spots especially along the edges.
Brands to consider: CHEFS Essentials, All-Clad, Norpro Krona, Camerons, Granite Ware, KitchenAid

» Tri-ply

Pros: Heats quickly and evenly. Uses the best qualities of different metals: a fast-heating layer of aluminum or copper sandwiched between durable and nonreactive stainless steel. Makes brown and crisp drippings for gravies and sauces. Dishwasher-safe.
Cons: Limited sizes. Heavy. More expensive.
Brands to consider: CHEFS Essentials, Calphalon

» Enameled Cast Iron

Pros: Heats evenly and retains heat beautifully. Makes brown and crisp drippings for gravies and sauces. Dishwasher-safe.
Cons: Very heavy. Limited sizes. More expensive.
Brands to consider: Le Creuset

» Ceramic

Pros: Heats evenly and retains heat beautifully. Makes brown and crisp drippings for gravies and sauces. Good for high heat roasting. Dishwasher-safe.
Cons: Limited sizes. May break or crack if dropped or hit against hard surface.
Brands to consider: Emile Henry

How to Choose a Roasting Rack

Roasting racks raise poultry and meat above the pan’s bottom, allowing oven heat to flow freely around the entire surface. Meat browns instead of steams, creating crispier skin that seals in juices and a well-browned exterior on all four sides. Fat and drippings collect on the pan bottom and brown while the meat roasts. Many roasting pans come with a roasting rack.

Size
Measure your roasting pan and then choose a rack that fits.

Shape
A V-shaped rack cradles poultry or meat, helping it keep its shape during roasting. The V-shape also gives you room to cook vegetables alongside the meat and to access fat and drippings during roasting. Flat racks work well when roasting ham, fish, loins and odd-shaped cuts of meat.

Construction
You’ll find nonstick racks and uncoated racks – both work equally well during roasting. Many cooks prefer an easy to clean nonstick rack.

Handles
Buy a rack with large handles that you can grip securely with bulky oven mitts or potholders. In general, handles set along a roasting rack’s long side will make lifting safer and easier.

Product Place

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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

Read the directions

Use cooking sprays sparingly

Avoid high heat

Store your pans properly

The Dos And Don'ts Of Cleaning Your Nonstick Cookware

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

Accidental Beginning

Not Your Mother's Nonstick Cookware

Getting the Most from Your Nonstick Cookware

Shopping for Nonstick Cookware

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!

Product Review: Lello PastaMaster 3000

Set Up

Cooking

Clean Up

My Favorite Features

Tools & Recipes

Your Turn: Share your favorite pasta dish with us!

New Staub Cookware

Features of Staub Cookware

Your Turn: What's your favorite one-pot or long simmering meals? Share with us!

Check Your Mailbox: Our Newest Catalog is in the Mail

New for Summer at CHEFS Catalog

Chef's Planet Clip & Drain Strainer

Libbey Fountain Shoppe Ice Cream Dishes

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Waring Pro Professional Popcorn Maker

Cast Iron Tortilla Press

Kalorik 2-Slice Glass Panel Long Slot Toaster

Your Turn: What's your favorite new product in our catalog? Share your thoughts with us!

Salad Spinners: You Spin Me Right 'Round!

Why it's important to wash your vegetables

The Dirty Dozen

How to wash and spin your veggies

Your turn: Have you used a salad spinner before? How do you feel the quality of a salad prepared with a salad spinner compares to the quality of a salad prepared without one?

No Foolin': New Custom KitchenAid Stand Mixer Just for Mom!

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Peeling and Coring Pineapple with a Serrated Knife

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A Recipe That Won't Fail

Light and Crispy Waffles

Butter Pecan Syrup

Top Waffle Makers

Waring Pro Double Belgian Waffle Maker

Chef'sChoice Classic Waffle Pro, M852

Cuisinart Griddler fitted with the Griddler Waffle Plates

Recipes

What A Crock!

Size Is Everything

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Separate But Equal

What We Changed:

And It Has to Look Good

What We Changed:

Exclusively at CHEFS: Wüsthof Le Cordon Bleu Kitchen Cutlery

Features of Wüsthof Le Cordon Bleu

30 % lighter knife compared to other forged knives

Forged from one piece of specially-tempered high carbon steel

Specially designed precision bolster

Wüsthof’s Precision Edge Technology (PEtec)

A Test Drive

A Touch of Red for Valentine's Day

Pressure Cookers, Part 2

Pressure Cookers, Part 1

Stand Mixer versus Hand Mixer: Do you need one or both?

Cutlery: Get to know your kitchen knives

What's the best cookware?

Top 10 Most Popular Kitchen Gifts

CHEFS Top 10 Popular Gift Ideas

The Right Tool for the Task: Roasting Pans and Roasting Racks