The Clef du Vin wine aging tool really does age wine!   I was a bit skeptical (well, actually, VERY skeptical) when I saw it demonstrated at a show.    It’s supposed to “age” a glass of wine by one year for every second you leave the key in the wine. I thought, “Yeah, right, like that’s going to happen”. But, stunningly, in 5 seconds the young red wine tasted like it had 5 more years of age on it!

You’re probably thinking what I did -– how can this little key with a tiny metal circle really age a glass or even a bottle of wine—must be a gimmick.  After trying it at home, I can report that the Clef du Vin is NOT a gimmick.  It really works.

The first time we tried the Clef du Vin was with a mid-priced, two year-old Italian red that we should have waited another three to five years to drink.  Amazing.   In 5 seconds the wine was great.  We drank it all – no need to find a cooking use for it.

We even tried it on cheap wines,  (yes, even a box wine).  While the wine tasted a little better, even the Clef du Vin could not improve it much. As the Clef du Vin’s manufacturer says, it’s not a magic wand.  If the wine is going to age well, you are going to get to experience the future flavor and smoothness of the wine today.  If it is not going to age well, like with the box wine we tried, you will know that right away too. Thus, I am still not a convert to box wines, but it did smooth the wine out a bit!   We’ve taken the Clef du Vin to restaurants, while traveling and even at some wine tastings.   It performs every time, as long as we use it on wines that have the ability to improve with age.

One thing I did wonder about was …what was the little bronze colored metal circle on the key adding to the wine?   Nothing.    The metals in this little circle just create a reaction that’s similar to what naturally happens when wine is aged in the bottle.   No chemicals or additives are going into the wine.

One thing to remember, if you leave the Clef du Vin in the glass too long, the wine starts to lose its character, just like wine that is left to age too long.  You can experiment with how many seconds it takes to get the taste that is pleasing. Want to try a little more age, just put the Clef back in for another second – you don’t have to start fresh with a new glass of wine.  So it’s really simple and quick to get the taste you want from every new wine you try.

It’s easy to use.  It’s easy to clean with a little hot water (no detergent, cleansers or dishwasher).  And, the Peugeot Clef du Vin has made our 2009 holiday shopping a breeze. Every wine lover on the list gets a Clef du Vine wine aging key!    They will love this wonderful thing every time they use it.

Age Wine in Seconds with the Clef du Vin Wine Aging Tool is a post from: MetroKitchen Blog

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1. The weekend of wine tasting and testing

Ceramic cookware, Flame Top by Emile Henry, is my favorite new line of cookware. My new piece of Emile Henry Flame Top cookware sits right on my stove for all to view.

Emile Henry Flame Top Dutch Oven

I’ve always been a fan of cast iron cookware,  but my new ceramic dutch oven has opened up a whole new world for me in my kitchen.  My beautiful, yet highly functional blue Flame Top dutch oven is the most versatile, green-friendly cooking vessel in my pantry.  My favorite feature of this dutch oven is the fact that I slow cook a meal on my stove, then put it in the oven for baking, and if I want to cook leftovers the next day, I can leave my food in the dutch oven over night, (its freezer proof too!), and then warm it in the microwave the next day.  Of course, its a great serving piece as well.  The Emile Henry dutch oven is extremely light weight and has dual handles for easy lifting and serving.  You wont waste any gas or electric when using this cookware, it is designed to withstand high and low heating temperatures while offering the best cooking results for your recipe.  I love to make chili, casseroles and even tomato sauce in my ceramic dutch oven.  Clean up for me is a breeze:  it is easy to clean and dishwasher safe.  Emile Henry cookware is made in France.

Ceramic Cookware by Emile Henry is a post from: MetroKitchen Blog

All-Clad, the most popular brand of cookware around the globe, has introduced a new line of cookware called All-Clad LTD 2.The All-Clad LTD2 cookware collection is based on the original All-Clad LTD line, but with new additional features surely to please All-Clad customers.

The most exciting new feature is that it is now dishwasher safe. Dishwasher safe cookware saves a lot of time when it comes to clean up in the kitchen, something every cook and chef look for. All-Clad LTD2 is constructed slightly differently than the original. The inner core is constructed with pure aluminum at the bottom and all the way up the sides. The cooking surface is stainless steel for optimum heating results and the exterior is hard anodized which won’t chip, scratch or peel.

As with the other All-Clad lines, pots and pans with a non-stick surface should never be washed in the dishwasher.

All-Clad LTD2 is sure to please the cook in you. MetroKitchen offers open stock and cookware sets of this wonderful new addition to the All-Clad line.

All-Clad LTD2 – The Sequel is a post from: MetroKitchen Blog

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Every year there is some new gimmick knife that is supposed to replace all others. For my money, I prefer the Wusthof Classic Ikon 8 inch Chef’s knife. Why this particular knife? There are SO many reasons this is THE knife for me. First off it is truly an icon, truly classic in appearance. The lines are elegant and engaging. This knife will add to the aesthetics of any kitchen contemporary or traditional in design.

The pleasing lines of this knife are not just easy on the eyes, they are easy on the hands as well. So many other knives on the market are squared off which can become uncomfortable over time. This knife has a smooth ergonomic handle that is a delight to hold. The knife has a respectable heft to it announcing that this is a knife that is made of a forged German stainless steel. This is not a flimsy stamped blade.

While Wusthof Classic Ikon is an entire line, I chose this particular knife as The knife because the chefs knife is the work horse of the kitchen. This is the knife that does all the chopping of vegetables, the knife you will use more than all others. I happen to prefer an 8 inch chefs knife, others may want a 6 inch chefs knife or a 9 inch chefs knife depending on the size of your hands and the feel of the knife in your hands. One thing is certain, once you have one of these nothing else will do!

Wusthof Classic Ikon 8 inch Chef’s Knife is a post from: MetroKitchen Blog

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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.

So what about the rest of the gumbo-making? For me, fresh ingredients added at the right time are essential. Scallions need to be added just before serving for bright green which contrasts nicely with the rich brown color of the gumbo. I also add okra toward the end to keep it from getting too mushy as well as to help retain its color.

Here’s the gumbo recipe you see in the photos. I compiled it from several different recipes, including one from a friend who’s a New Orleans native and fabulous cook. Oh yes….the New Orleans celebration was a great success…as measured by requests for my gumbo recipe!

The Roux:
1 cup vegetable oil
1 1/2 cups flour
Combine oil and flour over medium heat. Stir slowly and constantly for 15-25 minutes, depending on how deep of a brown color you desire.

The rest of the Gumbo:
1 cup diced onions
½ cup chopped celery
½ cup diced green peppers
3 lbs of boneless chicken meat cut into mouth-sized cubes(I like thigh meat)
2 lbs of andouille sausage, sliced
34 oz chicken stock (home-made or I like low sodium from the supermarket)
2 bay leaves
1 tbsp basil
1 cup of chopped parsley (added in ½ cups)
½ lb of sliced okra (frozen is just fine)
2 cups of sliced green onions
Louisiana hot sauce to taste
Cayenne and/or black pepper to taste

1. Stir in onions, celery, green pepper and garlic into roux. Saute for 3-5 minutes until vegetables are wilted.

2. Add chicken and sausage into the mixture above and cook for approximately 15 minutes.

3. Add chicken stock, one large ladle at a time, constantly stirring. Bring to a rolling boil, reduce to simmer and cook approximately one hour.

4. Add ½ cup of chopped parsley, the bay leaves and basil.

5. Skim any fat or oil that rises to the top.

6. At this point, I let the partially prepared gumbo cool and then refrigerate it overnight.

7. The next day, approximately 45 minutes to 1 hour before you’re planning to serve the gumbo, skim off any additional surface fat.

8. Heat the gumbo over a VERY low heat.

9. When it gets to the serving temperature you like, taste it and add any Louisiana hot sauce or cayenne or black pepper to your taste.

10. Add the okra and cook for approximately 5-10 minutes (time depends on frozen or fresh okra)

11. Just before serving, add sliced green onions and cook for about 2 minutes.

12. Ladle into bowls and sprinkle with remaining chopped parsley

Staub Cast Iron Helps Overcome Roux Fears is a post from: MetroKitchen Blog

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1. Cooking with the Viking 13 inch Fry Pan
2. New All-Clad Karahi Pan

In my kitchen, there is one knife that is ALWAYS being used. In a drawer full of top quality brand name knives, and trust me we have a quite a few…the only knife that is always being used on a daily basis is my Global Chef’s knife. The main reason this Global Knife is a favorite in my home is versatility. We use this hollow ground santoku edge knife for chopping all our fruits, vegetables, meats and even cheese. The handle on this Global Chef’s Knife is so comfortable, its such a delight to use. Global has opened up a whole new world in my kitchen, it is by far the most superior knife I have ever used for multiple tasks. If you are looking to invest in a superior kitchen knife…this is it..the Global Chef’s Knife.

Global Warming is a post from: MetroKitchen Blog

Okay…We are continually asked to talk about kitchen tools and equipment. I know how important this is because there are so many tools out there that cost a heck of a lot of money and many of them are not worth their packaging. So to help you out, we’re going to start talking about the products we use and believe in.

“Essential Tools for Cooking” will focus on two areas. First, on tools that every cook should have in the kitchen. And secondly, we’ll share some great equipment finds that might not be “essential” but they sure can make life easier in the kitchen.

The featured product today is the Viking Portable Induction Cooker. I just had to write about this one as it blew me away when I tried it the other day. I started with cold tap water in a pot (about 2 inches) and put it on the induction stove top. It came to a boil in about 1 min and 30 seconds. Then with the flick of a switch, you could switch between a rapid boil and a low simmer in about 2 to 3 seconds. No kidding. We actually filmed it and will be putting it up in our Drill-down gallery.

It’s not the cheapest non essential appliance at $499 USD, but if you cook for a lot of people and often find yourself short on burner space, then you should certainly consider one of these burners. In my 30 years of cooking, I was truly amazed. Click through to read all the specifications from Viking.

To order, click here: Viking Portable Induction Cooker from Metrokitchen.com (would make a great Christmas gift).

ABOUT THE ROUXBE STORE:
On Rouxbe we showcase a lot of products in our videos. In might be interesting to note that we don’t charge for product placement in our videos because we never want to be influenced to use products that we don’t believe in. So if it’s in our videos or in our store, you can trust that it’s a great product. And to make shopping a bit more convenient for those who like to shop online, we partnered with the best online kitchenwares company – MetroKitchen.com – so you can point and click your way to all the premium cooking brands (not to mention the best customer service we’ve encountered).

Essential Tools for Cooking: Induction Cooking Magic is a post from: MetroKitchen Blog

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Is it possible for a baking sheet to heat evenly, prevent over-browning, easily release baked goods and not warp over time? I would think that any number of these claims could be undone by distracted or inattentive baker, but these claims made by the Culinary Institute of America about its baking sheets. Dubious, I tested the CIA baking sheet with a batch of turkey and squirrel-shaped butter cookies. Rolling out cookies requires diligence, and despite my best efforts, the first six cookies I cut all varied in thickness. This posed a unintentional test for my new baking hseet. When I removed the cookies from the oven, I saw that some of them browned while the others remained the perfect butter cookie color. However, much to my surprise, the other claims held true. (At least thus far, the sheet has not wapred as baking sheets are prone to do.)

In the price category , this is the best baking sheet I’ve used. I own a number of cheap baking sheets and when I use those, I place a silpat on top of them to make up for their poor baking abilities. On the CIA baking sheet, no silpat was necessary. The cookies slid off the sheet immediately after leaving the oven. Nothing stuck to the sheet, no cookie-shaped oil spots were left behind. While the sheet is dishwasher safe, the manufacturer recommends hand washing, so i did. No scrubbing required. Other advantages of the baking sheet include the three flat sides and one side with a ridge. The ridge allows for easy grabbing of the pan, and the flat sides allow cookies to slide right off the pan. (The truly non-stick aspect of the sheet aids in the cookies sliding off easily, too.) The only added benefit I would wish for on this baking sheet is rubber feet, which I’ve seen on the bottom of some baking sheets so that the sheet can be placed directly on a counter or table trivet-free.

CIA Baking Sheet is a post from: MetroKitchen Blog

Tying on an apron, turning up my music, and spending time in the kitchen cooking and baking – that’s my idea of a relaxing evening. But after work, I’m hungry, so I like to make dishes that don’t take too long and that don’t require a lot of clean up. My ideal meal can be cooked in one dishwasher safe pot or pan. Recently I discovered a pan that I wish I had found years ago. Known for cooking curry, the All-Clad Karahi pan is versatile and small enough to fit on one burner, as opposed to other bowl-shaped pans that monopolize the stovetop. The handles are well-placed, sitting higher than an average pan, and do not grow hot while the pan is on the stove, making it touchable, holdable, and moveable without potholders or burning fingers. As to the cooking itself, for my first Karahi pan adventure I stir-fried chicken and broccoli (see this quick and easy recipe below). The stir-fry cooked evenly and nothing stuck to the bottom or sides of the pan. Despite its compact design, I cooked a pound-and-a-half of chicken and two large bunches of broccoli in the pan. It looks small but it cooks large. Like my other All Clad pots and pans, the Karahi is dishwasher safe, which I adore.

Now, to make my chicken stir fry I found a recipe I liked online a few years ago and have continually edited it to fit my tastes. I encourage you to do the same. First, whisk together three tablespoons of red vinegar, three tablespoons of soy sauce, a few squeezes of honey (depending on how sweet you like your chicken), two cloves of chopped garlic, and some red pepper flakes.  Then, take a Santoku knife and cut your chicken into thin strips. (This ceramic knife is lightweight and does not require a lot of muscle. It glides through chicken. Plus, it’s socially responsible.) Place half of the liquid in a Ziploc bag, add the chicken, and marinate for 15 minutes. Save the other half of the liquid. Next, wash the vegetables of your choice. Again take your Santoku knife, which is chopalicious, and easily chop your veggies. You are ready to cook. Grab your Karahi pan, turn on the burner, and add a small amount of oil. Once the oil is hot, add the marinated chicken to the pan and breathe in the smell of your Karahi at work. Cook the chicken thoroughly, then remove it from the Karahi and add your veggies. While your veggies are cooking, wash your knife and place it back into your knife block for a color splash. After the vegetables are cooked to your liking, add the chicken back into the All-Clad Karahi. Don’t worry, there’s plenty of room in the pan. Add the reserved liquid, plus some water (a few teaspoons). A minute or two later, your stir-fry is ready to eat. Enjoy your meal, and of course, happy cooking.

New All-Clad Karahi Pan is a post from: MetroKitchen Blog

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With my mom’s recent move to the South, after retiring from her job…she requested something as a housewarming gift that I never would have guessed she wanted in a million years…cookware. The thing about my mom is that she’s never really cooked before! I shouldnt say never cooked, but she’s no pro. Her idea of cooking is meatballs and pasta with sauce courtesy of Ragu (dont get me wrong…i love jar sauce..but its not something you share with people..lol). She makes a mean grilled cheese and wonderful french toast, but beyond that, her cooking ability is limited. So when she asked for cookware, I was shocked. Now that she is retired, I guess she has time on her hands to try new things. So I say, good for her, and I’d be more than happy to support anything she wants to do!

Then my task was deciding what cookware to buy her. She’s always had junk, cheap pots and pans, never matching, never well cared for. I was not about to dig deep and splurge on a copper cookware set. I wanted something for her that was practical, functional, reliable, and looked good in her brand new kitchen. The perfect answer….Emerilware Stainless 10pc Cookware Set. The Wall Street Journal recently named Emerilware Cookware as the best value for your money. I agree! Made by All-Clad (you cant beat that!), Emerilware stainless cookware is sturdy, yet not too heavy. My mom has found the set a delight to use.  She especially likes the see-through lids.  The Emerilware 10 pc set comes with everything you need such as fry pans, sauce pan and even a stock pot.  Since its arrival in my mom’s kitchen, the cookware set has been put to good use.  The cookware set is not the only new kitchen accessory in my moms new kitchen. She now has displayed for all to see on her kitchen island, a Southern-Recipe cookbook, in an actual cookbook stand. Watch out Emeril!

Emerilware Cookware for Beginners… is a post from: MetroKitchen Blog

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