Ask a professional chef what type of pots and pans you need in your kitchen. Most would recommend at least one piece of cast iron cookware in every kitchen because of its versatility and even heating qualities. If you have one of your grandmother’s skillets, perfect! If not, here’s some information to help you decide what type of cast iron pot or pan is best for what you like to cook. [Read more…] about Cast Iron Cookware: A Must for your Kitchen
Stacks and stacks of amazingly sharp knives…. Sounds like the scene for a horror flick. No, it’s just Wusthof’s amazing new U.S. headquarters in Norwalk, Connecticut. MetroKitchen had a chance to share in the opening festivities. Wusthof family members from Germany, Wolfgang and Harald, were both on hand to celebrate this significant move. Connecticut Culinary Institute even made a special cake, which of course was perfectly sliced by a Wusthof Classic Chefs knife. Yummy! [Read more…] about MetroKitchen tours new U.S. location for Wusthof Knife
Roux has forever intimidated me. I always burn it then have to resort to the instant roux. But, for a recent New Orleans-themed celebration, I decided it was time to go for the real stuff.
Great news! Roux is not that difficult. No reason to be intimidated. It takes some time…but not as much as I had thought. It takes some attention and stirring, but again, not a big deal. The real secret to roux success is the right kind of cooking vessel. My 8 qt Staub cast iron cocotte (also called a dutch oven or a casserole) made the difference. Cast iron slowly heats and then retains a consistent temperature. That’s the key to great roux. Previously I had used stainless fry pans and, yes had even tried it with non stick (which really doesn’t work). Staub cast iron is my secret to great and easy roux.
I’ve been wanting to use my new Viking 7 quart stand mixer and its many attachments for a few weeks. Finally, I was able to try it out vs. my old stand-by KitchenAid mixer. In short, I LOVE the Viking stand mixer! It made a great batch of “Chippies,” a family favorite for three generations.
It was exciting to get to use some new MetroKitchen.com wine brands. First are the Riedel wine glasses in the new Riedel Tyrol style. We looked at and tried the “O” stemless glasses but didn’t think they felt special enough for wine. Plus, given my gracefulness, I was concerned I would too easily dump wine on my dining partner, not to mention shatter the glass.
Riedel’s Tyrol is a totally different experience. We love their look! The base of each glass is solid with a heavy but nicely weighted feel. It’s just what clumsy people like me need to feel secure. What’s more, they
are appealing because they’re a bit taller.
We like to feel like having a glass of wine is special, even if we’re not celebrating anything and the bottle was under $10!
The other great MetroKitchen.com brand that we used this weekend was the Pek Wine Preservation system. The Preservino will preserve the remains of your bottle of wine for up to 2 weeks! That’s because this system uses the same type of gas that California vintners use to preserve their top quality wine. It uses argon gas, which does not change the flavor of the wine because it is inert. We used the “starter” kit with 1 argon cartridge and dispenser and two stoppers. The Pek Preservation products also include units that chill and preserve.
I had to create this chili fast so I could support my beloved Red Sox. I did it, thanks to my Scanpan Classic 12 inch fry pan and the All-Clad slow cooker and this delicious fast chili recipe. The Red Sox did too!!
Here’s the story: I am the proud owner of a significant amount of antelope meat (yes, of the home on the plain fame). For those of you, like some co-workers who are totally turned off by game, think of the antelope in this way. They are not fed hormones. They live on the plains (truly). So they’re, if you will, the original organic meat. Anyway, moving past that, I had a hankering for chili, since it dropped below 80 in Atlanta. But my regular chili recipe requires some planning (actually finding fresh chiles etc). So, it was all about what’s in the pantry. [Read more…] about Fast Chili in an All-Clad Slow Cooker