There are variety ranges of stainless steel bakeware that you can choose from frying pans to baking trays. Which one do you choose? Well, I cannot answer that for you since you know best what you need in your kitchen. But I can share with you how to select the best stainless steel bakeware. Keep reading as I will share some information with you. Toggle for Table of Contents
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Bakeware and CookwareWhat is the difference between bakeware and cookware? Both of this kitchenware are the containers for food preparation. Bakeware comprises cooking vessels that are intended to use inside an oven while cookware comprises cooking vessels, for example, saucepans and frying pans which are designed to use on a different range of cooktops. However, some kitchenware would be considered as both the cookware and bakeware, such as enameled cast iron Dutch oven (you could also follow our previous blog about Dutch oven, here). Toggle for Related Popular Posts Best Stainless Steel Bakeware / CookwareNorpro Stainless Steel Square Cake PanThe Norpro cake pan is more than just a cake pan! Other than using it for cake, you can also use it for your cinnamon rolls, sticky buns, brownies, corn bread and fruit cobblers! Moreover, the pan is also suitable for savory dishes like lasagne, manicotti, enchiladas, casseroles, and meatloaf! The stainless steel Nopro cake pan is made out of solid, sturdy heavy alloy metal with chromium with a smooth mirror finish.
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3-Set USA Pan Stainless Steel BakewareThe sizes of the three bakeware sets are including:
The USA Pan bakeware feature Americoat that promotes the quick release of baked goods and easy-to-clean; just wash it using warm water and detergent with gentle scrub or brush, rinse it thoroughly and dry. Moreover, the USA Pan bakewares are PTFE, PFOA, and BPA free. All the bakeware is made in the USA which offers a limited lifetime warranty.
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Calphalon Stainless Steel 8 Quart Dutch Oven with CoverThe Calphalon is one of the famous brands for the stainless steel selection kitchenware. The Dutch oven is made with a heavy-gauge aluminum core which is sandwiched between two layers of stainless steel, and this provides an extreme durability for high heat and high pressure. The aluminum base gives superior conductivity and is excellent even heating and control of the cooking process. The Calphalon Dutch oven comes with a clear tempered glass cover which is a bonus, and it is also oven safe! Besides that, every piece of the Dutch oven is dishwasher safe, and Calphalon Company provides a full lifetime warranty on all of their products.
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Cuisinart 12 Pieces Stainless Steel Tri-Ply CookwareAll of the Cuisinart 12 pieces cookware are Tri-Ply construction, which means three layers (magnetized stainless, Aluminium core with 18/10 stainless) are used throughout the cookware, including up the side walls. Besides that, the whole sets come with tempered glass lids and are all dishwasher safe.
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What is Stainless Steel?Stainless steel is an iron alloy containing at least 11.5% of chromium. You will often notice the number of 18/8 or 18/10 on your kitchenware; these figures are indicating that the stainless steel kitchenware is containing 18% of chromium with 8% and with 10% of nickel, respectively. Stainless steel kitchenware is one of the top choices due to its properties are resistance to corrosion, scratching, denting and are good with both alkaline and acidic foods. Besides that, stainless steel is durable and reliable, and it can tolerate extreme heat. The stainless steel kitchenware is all safe for the oven but if there are parts like handles that are made out of different materials then should follow the instruction to prevent permanent damages to your kitchenware. When and How to Use Stainless Steel Kitchenware?Stainless steel kitchenware are great to use for all of your culinary desires! If you are using stainless steel stovetop cookware, it is suitable for frying, sautéing, boiling, baking, roasting, casseroles, grilling, steaming, barbecuing, scrambling, braising, and poaching. If you are using the bakeware, it is useful for all sort of baking goods whether they are desserts or savory, such as cake, bread, muffins, meatloaf, etc. General knowledge, metal should never put used in the microwave. Thus, none of the stainless steel kitchenware should be utilized in the microwave EVER!! However, stainless steel can be put into the refrigerator since the material does not corrode. Advantages of Stainless Steel Kitchenware
How to Choose the Stainless Steel Kitchenware?Stainless steel kitchenware is very popular today, but there are some things to keep in mind. It is a real struggle when comes to decide what are the best stainless steel bakeware, with so many brands today. You are the one that understands your needs within your budget. You will need to consider the price for the best kitchenware which you can afford to last up to several years. Heat ConductivityYou will need to look for the heat conductivity of the kitchenware. The stainless steel is not a good conductor of heat. Hence, you might have to need to select the cookware with an aluminum or clad copper bottom for even heat distribution. The durability of the stainless steel cookware can last longer compared to others. DurabilityThe most durable and heaviest stainless steel is 18% of chromium with 10% of nickel (18/10). The chromium will protect the stainless steel from rusting and stains. Also, with more chrome material, the kitchenware would look shinier. The larger the numbers, the kitchenware is more resistance to corrosion. Decision-MakingIt is decision-making time again! However, I hope I helped you to understand a little bit more about the stainless steel kitchenware. Now that you know how to choose the best stainless steel bakeware/cookware, what are you waiting for? Head to the nearest homeware shops for stainless steel bakeware right now! The post Best Stainless Steel Bakeware: Quick Guide and ft. 4 Best Bake and Cookware appeared first on Gordan Ladd's Kitchen.
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So you have finally decided to tread the green lane! Well, congratulations on your healthy decision! Now all you need is a durable, friendly blender that will be your companion through thick and thin and help you blend yummy green smoothies and clean juices every single time. The best blender for green smoothies come in various shapes, sizes, flavors, and colors and deciding which one to buy can prove to be a very daunting task. Toggle for Table of Contents The Best Blender for Green SmoothiesWhether you are looking for a machine that is big and sturdy or just a small and cheap one that you can perch on your kitchen countertop and blend frozen fruits and veggies alike, this list has it all. Read on to discover the best blenders for smoothies along with some very useful health tips and ways to use them for making a healthy addition to your diet. But first thing first, let's check out this list of excellent blender for green smoothies.
Toggle for Product Review Video *For more information about NCS (Net Customer Satisfaction) grade, please click here. (Price range: $ = $1 - $50 / $$ = $51 - $100 / $$$ = $101 - $200 / $$$$ = $201 - $300 / $$$$$ = $301 - $500) What to Look for in a BlenderBlenders for green smoothies are not exactly similar to the glass blenders that we spoke about previously. Choosing the best kitchen appliances can be overwhelming, and therefore we have compiled a list of pointers you should keep handy for deciding upon the best blender for green smoothies so that you always get great smoothies.
Here are some of the most refreshing and the best green smoothie recipes especially for you! Have a peek. Toggle for Related Popular Posts Tips for Using Your Blender for Green Smoothies WellHere are some useful tips for ensuring the longevity and sustainability of your blender for green smoothies: -
All these points will ensure that your green smoothie blender lasts long and gives you tasty health every time. Let’s now see some of the best blenders for green smoothies in the market. The Top 3 Blender for Green SmoothiesVitamix Professional Series BlenderThe Vitamix series of blenders is one of the best and quietest among its competitors and is quite deserving of the number one spot on our list of the best blenders for green smoothies. This is a high performing blender which can liquefy almost everything in a matter of seconds, no matter how chunky or frozen they are. The jar and lid are made of PVC BPA-free plastic, and the blades are carved out of stainless steel. The blender has 5 programmed settings which allow it to handle soups, smoothies, purees, frozen desserts and self-cleaning without your intervention. The blender is available in 2 special finishes – a brushed stainless steel and a copper finish, apart from the standard black design. The jar is 64-ounce and is perfect for high volume functioning and preparations. You also get a tamper for making working with thick concoctions easier and a spill-proof, rubber insulated lid. This is an all-in-one solution for all your blending quick fixes and comes with a 7-year warranty! We definitely recommend investing in this super blender which you can look forward to for every meal and drink, including delicious nut butters! The Vitamix series of blenders features many more blenders for green smoothies, salsas, sorbets and soups and you should definitely check out their cookbook as well.
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Jamba Quiet Shield BlenderThe Jamba Quiet Shield Blender lives up to its name, thanks to the sound/noise enclosure that houses the jar and blades. This makes it appreciably much quieter than its competitors even while it is cutting through the hardest ingredients. The motor has a 1.6HP peak power which lets the stainless blades blend, slice and macerates the toughest fruits, vegetables and ice cubes. It comes with a custom-made tamper, and two dishwasher-safe jars of 32 ounces and 20 ounces respectively. The recipe book included in this package is the icing on the top that lets you browse through dozens of yummy concoctions and dishes. The Jamba brings to you one of the most powerful blenders which can make the preparation of smoothies, fresh juices, ice cream, sauces, butter and shakes so much easier and convenient. The plastic used for the jar is BPA-free, and the company offers you a 5-year full warranty. The design is contemporary yet durable and cleaning it is just a matter of 30 seconds – all you need to do is fill the blender halfway with water, add a couple of detergent drops and blend it for 30 seconds and voila! The jar is shatterproof, and the noise enclosure is removable, all these features get this blender for green smoothies the second coveted spot on our list.
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Nutri Ninja Pro by Shark NinjaNutri Ninja will work like a mini-ninja in your kitchen with its impeccable blending powers and smooth nutrient extraction features. The blender is certainly a pro at pulverizing vegetables, leafy greens, fruits, nuts and ice cubes. You will always have a cup of smoothie and fresh juice at your disposal with its regularly sized 24-ounce jar and the small 18-ounce jar. Both these jars are made of sturdy plastic which is BPA-free so you can ensure that no toxins enter your body. It is a powerful and high performing blender which works at over 900W of energy to extract juices and vitamins from kitchen ingredients. The blades of the Nutri Ninja are fabricated from stainless steel, and the consistency of the output is worth commending. The lids of the jars are “Sip and Seal” type and are totally slip-free. With a little care, maintenance, and good sense, you will fall in love with this product from Shark Ninja which is a big yes and the number 3 best blender for green smoothies on our list. Go on and prepare the tastiest smoothies from yogurt and cranberries, to passion fruit and grapes and let us know how you feel about this great blender.
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Our PickWe go through hundreds of products listing at Amazon and also study the ratings left by previous buyers to find the best blender for green smoothies for you. Besides that, we also calculate the overall net customer satisfaction (NCS) grade because we want to see how happy is the previous buyers with their purchase of the product. From our finding, we can say that Vitamix, Jamba and NinjaShark are the best blenders brands. These brands are popular and received many excellent ratings for their products. Also, the Vitamix Professional Series Blender, Jamba Quiet Shield Blender and Nutri Ninja Pro score favorably for the ratings as well as the NCS grade compare to the rest. We believe that you would find these blenders for green smoothie a good buy too. ConclusionAll said and done, the best blender for green smoothies is the one that helps you consume one every day without any hassles and inconvenience. The important thing is a winning green smoothie recipe and the best technology and quality of machinery to help you achieve it. The Vitamix, Jamba, Nutri Ninja and KitchenAid are some of the best blender brands, and you will not regret investing in any one of these. Good day and happy blending! The post 7 Best Blender for Green Smoothies to Boost Your Healthy Diet appeared first on Gordan Ladd's Kitchen.
When you are in the kitchen, the world is your oyster, the dish your ship and you are the mighty captain. What a captain certainly needs is his sidearm which comes in the form of the various knives a chef must have. You may have your regular chef knives with you, but a true grillmaster you just need to check out all the best butcher knives featured below. Following on the guide that we worked on for you for the best sushi and sashimi knives, here is another helpful guide for you to pick and choose the best butcher knives that can be used for boning, chopping, cutting, etc. For some great advice, tips and tricks and the top 9 butcher knives, just keep reading. Toggle for Table of Contents
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Types of Butcher Knives You May Come AcrossThere is more than one kind of butcher knife out in the culinary market at every chef’s disposal. Therefore, knowing about these types of butcher knives and their uses should essentially be the first step in your selection process. When you have the best meat for your barbecue, you surely must have the best butcher knife as well. Most of the butcher knives available today are the scimitar knife or the classic knife which has been in use for over 200 years. They have been modeled on century old swords and have a characteristically curved tip. Small butcher knives are best for deboning and filleting small portions of meat. The cleaver butcher knife is one which is used for chopping and cutting through the bones of bigger portions of meat. They are sturdy and much sharper than the classic knives and chef knives. A curved blade is common to most butcher knives which help cut through thick portions and cuts of meat. List of Best Butcher Knives
Toggle for Product Review Video *For more information about NCS (Net Customer Satisfaction) grade, please click here. (Price range: $ = $1 - $10 / $$ = $11 - $25 / $$$ = $26 - $50 / $$$$ = $51 - $75) Characteristics Of A Good Butcher Knife1. Carbon Steel BladesWhile buying the best butcher knife, there are some key attributes, criteria, and points you must look for. Firstly, the blade of the knife should be made out of carbon steel, preferably. This ensures sturdiness and a sharper edge while cutting through those meats. Carbon steel blades can cut through the toughest cartilage and are also thicker and stronger than other knife blades. 2. Blade Size & Handle DimensionMake sure that the blade size and handle dimensions are apt for the size of your hand since you are the ultimate consumer. Make sure you invest in a properly designed and sized butcher knife that makes your work easier and does not lead to a hard time balancing the weight of the blade. 3. Forged BladeAnother important factor is to look for a butcher or cleaver knife that is not stamped, rather, is forged. Forged blades are crafted out of a single piece of metal and have more resilience, whereas, stamped butcher knives are made by pressing together several layers of metal, which does not yield the same strength. For more tips and hacks on how to choose and use your next butcher knife, check out the video below. If you are a newbie butcher or just are looking for a way to challenge your kitchen skills, try out this guide on how to butcher a chicken. It will definitely help you gain some very useful insights. Toggle for Related Popular Posts How To Sharpen A Butcher KnifeAfter going through the characteristics of a best butcher knife, it is also good to know how to sharpen one. In the video below, you will get to see the right proper technique on sharpening a cleaver featuring the Dalstrong Cleaver - Gladiator Series. Top 3 Best Butcher KnivesLet’s have a look at the top 3 best butcher knives. iMarku Cleaver Butcher KnifeThe Imarku Butcher Knife takes care of all your cooking methods, be it slicing, chopping, dicing, shredding, or mincing. It is the perfect multi-utility knife which can be used for working with veggies in your kitchen as well. The blade is composed of stainless steel which offers long lasting protection and resilience while being exceptionally easy to use and care for. The sharpness is vouched for given that the blade is made from 100% chromium and is easy to maintain and cut with. The handle of this butcher knife is made of Pakka wood, which is not only ergonomic but also versatile, of superior quality and comfortable to grip. A small hole in the corner of the blade is provided for easy storage. The blade measures 7 inches in length and is not recommended to be put into a dishwasher for washing. Imarku offers a lifelong warranty on this cleaver butcher knife which has been designed to withstand years of use and abuse. They also offer a money back guarantee if you do not like the product. Overall, the knife is well balanced, razor sharp, and honestly the best butcher knife out there. Its cleaver design makes it stand out and its stylish edge will definitely appeal to you.
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Dalstrong Cleaver – Gladiator SeriesDalstrong is a renowned name in the chef world and they are back with this stunningly designed and incredibly performing butcher knife that will make you feel like a gladiator, just like the name of their new knife series. The Dalstrong butcher knife is versatile and fit for a range of cooking preparations. The blade is extremely sharp and crafted from high-grade German carbon steel which has been built keeping busy kitchens in mind. This knife is the perfect culmination of cutting edge technology and premium craftsmanship. The handle is made out of black Spanish pakka wood and has 3 tangs for better rigidity and grip. The cleaver blade is all of 7 inches in length and is super sharp, heat and wear resistant and forged with extreme precision. The blade is hand polished for a superb satin finish and the handle is triple riveted for highest longevity and durability. The best part of this intricately finished butcher knife is that it is surprisingly easy to clean and low maintenance. Dalstrong provides a lifelong warranty against any defects and you also get a money back guarantee in case of any issues. The hardness and flexibility it provides are amazing when you look at the lightness of this knife that weighs just about 2 pounds. This is what makes the Dalstrong cleaver number 2 on our best butcher knife list.
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J.A. Henckels International Classic 6-inch CleaverHenckels has designed this classic butcher cleaver knife keeping comfort, sharpness, and style in mind. The 6-inch high-grade blade is made of forged German stainless steel with high carbon content. This butcher knife is one of the best in its class and has garnered some rave reviews on the grounds of its stain resistance, angled cuts, and easiness of chopping those tough meat bones and joints. The handle has 3 rivets and full tang and is dishwasher safe, although hand washing the blade with a gentle soap is recommended. This butcher knife is best suited for preparing bite-sized chunks of duck, chicken and almost any kind of poultry meat. The hole provided in the blade allows you to hang it on a peg easily. This cleaver is the lightest butcher knife thus far; this one weighs a mere 1 pound, definitely easy on your hands! This butcher knife is everything you would expect from a Henckels blade and more. It is razor sharp and nothing comes between its long lasting edginess and once you use this one, you won’t go back. The knife is perfect for even cutting vegetables and chopping up those herbs and leaves in Chiffonade style. The Henckels is one of the most highly recommended and rightfully deserves a top spot on our best butcher knife list.
Our PickWe go through hundreds of products listing at Amazon and also study the ratings left by previous buyers to find the best butcher knives for you. Besides that, we also calculate the overall net customer satisfaction (NCS) grade because we want to see how happy is the previous buyers with their purchase of the product. From our finding, we can say that iMarku, Dalstrong and JA Henckels are the best butcher knife or cleaver brands. These brands are popular and received many excellent ratings for their products. Also, the iMarku Cleaver Butcher Knife, Dalstrong Cleaver Gladiator Series and J.A. Henckels Classic Cleaver score favorably for the ratings as well as the NCS grade compare to the rest. We believe that you would find these butcher knives a good buy too. ConclusionWell, after this long list we can certainly vouch for the Dalstrong, Imarku and Henckels cleaver knives to be some of the best butcher knives. They are durable, reliable, sturdy, sharp and most importantly very easy to care for and use. You will love the easy functionality these butcher knives provide while being really handy and light on the chopping and cutting front. Hope you found this article useful! Stay tuned for more helpful guides. The post Best Butcher Knives Quick Guide and Reviews (Also, ft. 9 Best Meat Cleavers) appeared first on Gordan Ladd's Kitchen.
The 7 Best Countertop Convection Ovens to Help You Achieve Perfect Cook Results Everytime!6/21/2017 In today’s high-speed world, you want food, and you want it quick. Each one of your favorite dishes needs to be prepared and cooked in a certain way – some by grilling and some by roasting. This is where the best countertop convection ovens step in to enable not only faster cooking but also thorough cooking of your food. The best convection ovens are those which give you your favorite meals by preparing them at much lower temperatures and thus save your time, energy and efforts. Say goodbye to those long tiring hours in the kitchen and welcome one of these 7 best convection countertop ovens which will benefit you in more ways than you can imagine. Toggle for Table of Contents
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7 Best Countertop Convection Oven
Toggle for Product Review Video *For more information about NCS (Net Customer Satisfaction) grade, please click here. (Price range: $ = $1 - $50 / $$ = $51 - $150 / $$$ = $101 - $200 / $$$$ = $201 - $300 / $$$$$ = $301 - $500 / $$$$$$ = Above $500) How Do Convection Countertop Ovens Work?Convection ovens are named after the circulating effect of heated air which is utilized for heating food items. Conventional ovens use metallic heating wires and tubes for heating the air surrounding the food, but that air stays stagnant around these tubes making it difficult for the food to be cooked thoroughly enough. In the case of a countertop convection oven, oven fans are present which enable the heat radiated from the heating elements to be dissipated and circulated within the insides of the oven uniformly. This cooks food better at an even temperature while making sure that no part of it remains overcooked or undercooked. Thus, no matter where you place your food in your new toaster oven, it will certainly get cooked. Learn all about countertop convection ovens here. Toggle for Related Popular Posts Benefits of the Best Countertop Convection OvensCountertop convection ovens will make your food taste like heaven even if you are no culinary expert! The best part is that they are so conveniently sized and designed that they will be smaller than conventional microwave ovens and will easily make place for itself on your kitchen top no matter how small it is. The cooking time is shorter and the end results are tastier. Convection ovens consume much less energy when compared to the regular ovens out there. The best countertop convection ovens let you prepare just about any dish and are able to maintain the natural taste, texture, and juices of the ingredients. You can surely replace your pressure cooker and induction cooktops with any one of these great ovens. The initial cost and investment is a little high for some of these convection ovens, but the advantages you get out of them are inimitable. Some of them come with multiple racks, rotisserie settings, hot plates, etc. which increase your convenience manifold. Cleaning and caring for these best countertop ovens is no big deal either. Most of them are made of stainless steel and here’s how you can take good care of them. Let us have a look at some of the best countertop convection ovens. The Top 3 Best Countertop Convection OvenBreville BOV845BSS Smart Oven Pro Convection Toaster OvenThe Breville Smart Oven is an 1800 watt convection toaster countertop oven which delivers fast even cooking with the help of the Element IQ feature which intelligently adjusts the heating elements and suggests the temperature and time required for cooking as well. You can monitor the progress of your dish whilst it is cooking thanks to an interior oven light. A slow cook feature is also present in this countertop oven which can slow cook your food for up to 10 hours and also keeps it warm enough to be served whenever you are ready. This is the best countertop convection oven from our findings and is built out of pure stainless steel. This oven is one of the first of its kind and being ‘smart’ it offers more than 10 preset functions for easier cooking. It comes with a range of accessories like a baking pan, a pizza pan, vessels, etc. and will prove to be a fabulous addition to your kitchen. What we like about it...
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KitchenAid KCO273SS 12” Convection Bake Digital Countertop OvenIf baking is your passion and you are looking for a countertop convection oven that could serve you more than the one purpose of baking, then the KitchenAid digital countertop oven is your answer. Made out of stainless steel and designed to have a contemporary, sleek appearance, this oven comes with 9 preset functions and settings which will bring you exceptional results with every dish. One very unique feature of this oven is the “Asado Roast Function” that enables you to roast ingredients at optimum temperatures and delivers exceptionally each time. You can bake a pizza as small as 2” and as large as 12” in this oven which also comes with a non-stick interior coating. Multipurpose pans, racks, and trays come along with this one which stands second on our list of best countertop convection ovens and is a true-blue toaster. What we like about it...
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Breville Smart Oven BOV800XL Convection Toaster OvenAnother one from the house of Breville, this countertop convection oven adjusts the temperature and time to be just right for cooking and comes with 9 built-in functionalities like toasting, roasting, baking, reheating, warming, etc. This decent mini-oven works on 1800 W maximum power rating and houses 5 quartz heating elements. Where the Breville BOV845 is meant for smart cooking, this older model focuses on conventional toasting and roasting to make it better and easier. It is smaller in dimension and comes with a baking pan, pizza pan, and broil rack. Slow cook feature is not present in this version of Breville and neither is the internal light, but what it does have is the non-stick internal coating. This convection oven has a very user-friendly control panel and an LCD display panel and has been designed with you, the consumer, in mind. What we like about it...
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ConclusionWe go through hundreds of products listing at Amazon and also study the ratings left by previous buyers to find the best countertop convection ovens for you. Besides that, we also calculate the overall net customer satisfaction (NCS) grade because we want to see how happy is the previous buyers with their purchase of the product. The Breville Smart Oven, Kitchen Aid, and Hamilton Beach are our absolute favorites on the list and we would definitely recommend investing and purchasing them. The quality, longevity, and versatility of these 3 convection countertop ovens are quite commendable. The Breville BOV845BSS Smart Oven is hands down the best countertop convection oven and the deserving winner. Also, the KitchenAid KCO273SS and Breville Smart Oven BOV800XL score favorably for the ratings as well as the NCS grade compare to the rest. Hope you found this list helpful and do let us know your thoughts! The post The 7 Best Countertop Convection Ovens to Help You Achieve Perfect Cook Results, Everytime! appeared first on Gordan Ladd's Kitchen.
Hello, readers! First, I would like to know if you have checked out our previous blog about the Dutch oven (perhaps those Dutch ovens would come in handy with these cooking methods). If you are reading this blog right now, I can tell that you are someone who likes to spend time in the kitchen just like I do! Today, I am going to share what is combination cooking methods. Toggle for Table of Contents
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What are Combination Cooking Methods?Combination cooking methods involve both moist-heat and dry-heat cooking. Moist-heat cooking methodsThe moist-heat methods including poaching, simmering, boiling, braising, stewing, pot roasting, steaming, and en papillote. These methods are using water, liquid or steam to transfer heat to cook the foods. Dry-heat cooking methodsThe dry-heat methods utilize air or fat. These including broiling, roasting, grilling, baking, sautéing, pan-frying and deep-fat frying. Foods that are cooked with these methods are usually left with rich flavor because of the browning and caramelizing of the foods. Video Volume 1: Video Volume 2: Applying These Cooking MethodsIf you are a beginner cook, you might wonder which cooking method to use when comes to different types of foods/ part of sliced meats. Don’t worry, the more you cook, practice and experiment, the more natural you would adapt to these cooking methods in no time! There is no need to buy an expensive piece of meat to cook a tender, flavorful dish if you have no full understanding of how to apply the cooking methods. But even if you have full knowledge of those methods, you do not need an expensive piece of meat too; a real chef can make the cheapest cut of meat taste delicious! Although it would be a great benefit if you can fully understand those cooking methods that are required on those different cuts from the animals. Read on; I will share some information on this! Toggle for Related Popular Posts Moist-Heat Cooking MethodsPoachingPoaching method requires very low temperature for cooking- defined at between 70 to 82°C. The boiled water should be just having slight movement and without bubbles. The method of poaching gives an environment that is calm enough to cook delicate foods such as eggs. SimmeringThe method of simmering is the most balanced cooking process with a common range of temperature which is defined at 85 to 96°C. It is very normal if you noticed tiny bubbles breaking through the liquid surface during simmering. The method provides significant flavoring-release in stews, meats, and soups. BoilingBoiling method requires the highest temperature for submersion which defined at 100°C. As you all know the boiling process would have a noticeable rapid water movement with a bubble when it reaches the peak boiling temperature. However, not many cooking required boiling method as the only one that requires it is to cook pasta. SteamingSimilar to the boiling method as it requires the highest temperature at 100°C. Only the steam that is produced from the boiling liquid is in contact with the foods. Steaming is a standard method because it provides fast cooking time with high heat and moist-heat cooking nature. En PapilloteIf you have read the previous blog about the Onion Piqué, I have mentioned a few French cooking terms in that blog. Here is another one - En Papillote. This is one of the French cooking technique which is used to cook food that is wrapped in the parchment paper. Watch the video tutorial to know how! Sharing is Caring Like what you read so far? How about help us to spread this AWESOME post to your friend and family? Your shout-out will help to motivate us to create more great posts for you and everyone else. Thanks for your support! Check out this post for 'Combination Cooking Methods: Learning New Way to Cook.'
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Dry-Heat Cooking MethodsSautéingThe sauté method requires little oil with high heat, the reason why little oil is needed because the high temperature prevents moisture from escaping, also avoid the oil from splattering and potentially causing a fire. Pan-FryingThe pan-frying methods are to cook ingredients over medium-high heat, and the process needs more oil than other cooking methods as it is to prevent losing the moisture releasing from the ingredients. Roasting & BakingThe roasting and baking methods are done by the oven which uses air or convection that transfer heat to the ingredient. Many people often think a convection and conventional oven are the same, but they are not. A convection oven uses fan mode to evenly spread the heat around, cook the ingredients evenly and faster. Click on the link to check out our quick guide for the best countertop convection oven in the market right now. GrillingGrilling is using the dry-heat method that cooks the food ingredients on a griller. It is ideal that the ingredients are cut into smaller pieces. Constant monitoring is highly required in this cooking method as you do not want to burn your foods! BroilingThe broiling method is similar and almost reverse to grilling cooking process. Broiling uses radiant heat from an over heat source, and the foods that to broil would be placed on a pre-heated metal grate, and the heat above would cook the food while the grill below marks it. Deep-fat/ Deep FryingThis is another favorite method of cooking. I often think that deep-frying was a moist-heat method, but I was wrong! It is rather a dry-heat method. Deep-frying requires extremely high temperature which can be as high as 200°C. The heat allow the food to be cooked and browned faster. Combination of Moist and Dry-Heat MethodsA favorite combination cooking method is known as Braising. The fundamental method of braising is by using the dry-heat cooking method first, such as lamb shank which you would either pan frying or sauté to ensure that proper beautiful caramelized of the meat. Once the lamb shank is properly seared and nicely caramelized, the meats are then placed into stock and continue cooking until it is simmered or braised (this is usually taking a longer time to cook), your lamb shank will then be soft and tender. Braising method is ideal for applying on tougher part of the meats. Sous VideWhat cooking method is sous vibe? The sous vide method is relatively new which developed in the 70s. What the cooking method of sous vide is that the foods are vacuum sealed in plastic and is simmered the whole thing in water and brings it to boil thoroughly. This is to remove the food products from the external environment where it cooked in a way that retains its natural flavor. Sous vide cooking method creates cooking evenly at an exact temperature, but this approach would need patience and effort to know how to do it properly. Check out the video link below. Take-Home-NoteI hope this blog help you understand more on the combination cooking methods and a little on learning how to cook. You can always look up to more videos for a better understanding on how to prepare step-by-step on each of those cooking methods.Good luck and happy cooking! The post Combination Cooking Methods: Learning New Way to Cook appeared first on Gordan Ladd's Kitchen. Bonjour reader! Feeling a little French-ie today? I am going to share about Onion Pique (French - oignon pique) on this blog. Do you know what an onion pique is, to begin with? Onion Pique is a traditional French culinary technique, designating a type of onions preparation where it is used to add flavor to sauces and stocks with no color or texture added. Toggle for Table of Contents
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What is Onion Pique?Some said onion pique; some said onion clouté as the clouté means spiked in French! Onion pique is simply a made up combination of onion, bay leaves, and cloves. There is one or more bay leaves attached to half of an onion with a few whole cloves were pushed through the bay leaves into the onion. YES, just like how you push a thumb tack! As mentioned, the onion pique is a technique that used widely in French culinary. For example in a béchamel sauce- instead of using chopped onion which would end up leaving onion pieces in the sauce, but an onion pique/ clouté is used. How to Make an Onion Pique?Why Use an Onion Pique?Using an onion pique is to helped ease in culinary technique where they would be easily removed from the dish once they have been infused. What are the Other French Culinary Technique?There are a few well-known techniques in French culinary, other than onion pique another is known onion Brule (French- oignon Brule), the “burnt onion” technique. Onion Brule is a peeled onion which is cut into half and is cooked in a pan until the edges, and the surface is well toasted. The onion Brule is used to give color in broths and consommés, and its flavor does not overtake with the final result of the dish. Toggle for Related Popular Posts Hands on Making Béchamel- the RecipeRecipe courtesy of Mario Batali Ingredients you need:
Methods:Heat the butter over medium-low heat until fully melted in a medium saucepan. Then add in the flour and stir until smooth consistency. Continue cooking on the medium heat until the mixture turns to light golden sandy in color which would take about 6 to 7 minutes. Meanwhile, in a separate pan heat the milk until just about to boil. Then add the hot milk to the butter mixture, one cup at a time, always stir until the consistency is smooth enough and cook until boil. This should be approximately 10 minutes and remove from heat once the mixture is well incorporated. Lastly, season the Béchamel with salt and nutmeg, set aside, and it is ready to use! For better step by step recipe, check out the YouTube link “How to Make Béchamel Sauce” by Mario Batali. Béchamel Sauce Shelf LifeBéchamel sauce can be kept 4 to 5 days in the refrigerator. Store it in the freezer if you are not planning to use the sauce at any time soon. Be sure that you place a cling wrap directly in contact with the surface of the sauce and close tightly with the lid cover before refrigerating it. By doing this is to prevent oxidation of the sauce inside the fridge otherwise a thin layer of the dry-skin-like surface can be noticed. Seven Ways to Use Béchamel SauceSo now that you have learned how to make perfect Béchamel sauce, but wonder what you should cook with the sauce now? Here are the seven ways to use the Béchamel sauce:
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Interesting French Cooking Terms You Should KnowThis blog is about onion pique the French culinary technique, and I also want to share with you a few simple French cooking terms that I reckoned every home chef as you should know! You have just learned the term Béchamel.
Want to Know More?I hope you have learn more about onion pique after reading this article and you also picked up some recipes that you love or some cooking terms that you have always wanted to find out from our blog. If you wish to learn about more French Culinary terms, you may click on this link here. Time for me to go as I need to make some onion pique for Béchamel sauce for dinner! Au revoir!!! The post Onion Pique: A French Culinary Technique To Turn Sauces Into A Masterpiece appeared first on Gordan Ladd's Kitchen. Remember the last time you were standing in a mall at the kitchen products department and wondering what the differences between the two companies of Dutch ovens of Staub vs Le Creuset are? In this post we will see the different between these 2 companies. Toggle for Table of Contents
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A Little Bit of the HistoryLe CreusetLe Creuset was found in Fresnoy-le-Grand of France in 1952, began producing its first porcelain enameled cast iron pots which continue to provide better quality and now known as one of the world great cast iron pans. It has been many years since Le Creuset cast iron pots were produced, it has also expanded the types of products since 1952. But Le Creuset never changes one thing that is, the manufacture of Le Creuset’s cast iron. What makes Le Creuset cookware so unique is that they are all using hand-crafted techniques and the process of casting and forging. I am sure you are aware of its heritage looking which is also the characteristic of the design. The first cast iron cookware- Cocotte/French Oven that was produced by Le Creuset is still the most popular cookware until today, with its unique bright retro volcanic orange-ish color which made it the Le Creuset Company’s trademark today. StaubAs for Staub, its journey began in Alsace region of France in 1974. The reason for the Staub pot invention was due to Alsatians were renowned for their hearty one-pot recipes as well as their beautiful enameled ceramics. The founder, Francis Staub, designed his very first enameled pot, merging cast iron’s utility back in 1974. And the success of Staub’s enameled cast iron cookware today has become the benchmark and is the reference brand for quite some of the world famous chefs! Staub vs Le CreusetLe CreusetLe Creuset today have produced many varieties of cookware which serve different purposes. From cast iron pots, stoneware, silicone kitchenware, toughened non-stick (TNS), stainless steel to accessories for cookware and wine. As mentioned earlier, the enameled cast iron pots by Le Creuset are unique due to its individually hand-crafted technique, and they have been the benchmarked for many years. Le Creuset is not only prized for its style and quality but also the performances that are all-time reliable whether on the stovetop or in the oven. The cast iron material is an ideal for stylish preparation as the additional portions will be kept warm until it is ready to serve. Why Choose Le Creuset Enameled Cast Iron?Other than its stylish design, the enameled cast iron aims to spread heat evenly and cooked the food to its perfection! I urge that you should check out the products of Le Creuset to know the thickness of the whole pot and the heavyweight lid which helped the steam to be kept and trap the condensation inside, giving you the best original flavor and nutrients from the ingredients! To find out more about other products by Le Creuset, check out their link. StaubStaub also produced many other types of cookware other than their world famous enameled iron cast pots. For example, variety cocotte, Coq au vin, grills, and pans. The interior of all the Staub pots is enameled iron cast with a matte black finish touched. With its high-quality enameled iron cast which offers improved resistance to scratching and thermal shocks. The Staub pots are ideal properties for roasting, searing and caramelizing foods to the perfection. Similar to Le Creuset, the heat inside the pot would spread evenly. Why Choose Staub?Because famous chef chooses Staub! Check out the video below where Michelin-starred chef and owner of Aldea, George Mendes talked about his passion in culinary. In the video, Mendes mentioned and shared his inspiration as well as he spoke of the versatility and durability of Staub iron casted cookware are ideally suited for many culinary applications at his famous restaurant! Well really, why? Staub is designed to help easy and quickly with your cooking. It is easy to clean and convenient to use! Moreover, the Staub cookware are cadmium free, lead-free, PFOA and PTFE free! Toggle for Related Popular Posts Top Picks Le Creuset and StaubLe Creuset 7 ¼ Quart Enameled Cast Iron Pot
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Staub 4 Quart Enameled Cast Iron Round Cocotte
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While going through all the Staub vs Le Creuset cookware on the Amazon website. There is this another famous enameled cast iron cookware brand found - Lodge cookware. Lodge cookware has more customer reviews in comparison to the Staub vs Le Creuset cookware brands. Lodge enameled cast iron 6 Quart Dutch Oven
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My opinion is that perhaps the Lodge cookware prices are far lower compared to both the Le Creuset and Staub. What do you reckon? Care and UseLe CreusetThe following recommendations for care and use are applying to all the Le Creuset enameled cast iron ranges, whether the cookware comes with the inner black cooking surfaces, light color or non-stick. Before You UseIf you just bought a brand new Le Creuset enameled iron cast cookware, make sure you remove all the labels. Wash the cookware by using hot soapy water, rinse and dry thoroughly. Then your brand new Le Creuset is ready to use! Do NotAlthough the Le Creuset enameled iron cast can sustain a very high heat, however, do not heat an empty pan or let the pots or pans to boil dry. These could cause permanent damage to the enamel and the quality of the cookware. Besides that, do not cut foods directly on the enameled or non-stick surface. For Surface ProtectionMoreover, when you are done with baking or cooking using the Le Creuset cast iron ranges, place the hot pots or pans on silicone mats, wooden boards or trivets. Remember, never put the boiling pot or pan directly on any unprotected surfaces. This could cause unwanted damages to the surfaces of both the table and the cookware itself. Cleaning and CareBefore washing, always let it cool completely and only wash it with warm hot soapy water. Then rinse and dry thoroughly. Be careful not to accidentally dropped or knocked against any hard surface although the Le Creuset enameled cast iron is extremely durable, but it might still cause some potential damages. StaubThe safety, use and care instructions are pretty similar to the Le Creuset. For more information, click here to read more about the instructions on how to take good care of your Staub enameled cast iron cookware. The Decision TimeNow Staub vs Le Creuset. Time to make a decision if you should get Le Creuset or the Staub? The two brands are world famous, and both are high quality enameled cast iron cookware. I leave you to the decision making, but I would like to add - maybe you should get them both. Happy shopping for your perfect Dutch oven! The post Staub vs Le Creuset: What is the Difference Between These Two Dutch Ovens? appeared first on Gordan Ladd's Kitchen.
If you are an aspiring chef or a homebred culinary wonder who loves to learn new tricks, the very basic thing you should be familiar with is cutting and chopping kitchen ingredients. There are various vegetable cutting techniques and types of cuts that we unknowingly come across a lot in our kitchens. Toggle for Table of Contents Importance of CutsIn professional kitchens, the size of your dices and fruit and vegetable cuts could cost you your job. Properly cut ingredients pave the way for properly cooked food. The greatest chefs say that even before a person eats food through their mouth, they eat it through their eyes. The different types of cutting vegetables exist because of their aesthetic and visual appeals that are deemed highly crucial as far as expert presentation is concerned. This is where this article steps in to help you gain mastery over the basic cuts and techniques so that your cutting becomes much more accurate, precise and fast. Find Knife That Suits YouAll cuts start with a knife and a good knife not only can let you work efficiently while cutting but also let you make cutting more enjoyable and less stressful. But before buying a knife, there are a few qualities of the knife you need to know:
Toggle for Related Popular Posts Some Useful Tricks up Your SleeveBefore we go ahead with the types of vegetable cuts in detail, one should make sure that they are acquainted well enough with a few valuable tips about cutting up vegetables and fruits.
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The Various Types of Cuts1. The Julienne CutThe Julienne is the most common type of cut which features thin and long slices of vegetables and fruits. It is also sometimes called the Allumette or the matchstick cut. The Julienne cut is the starting point for various other cuts like Brunoise, small dices, etc. The Juliennes should precisely measure 1/6th or 1/8th of an inch and this cut is commonly used for carrots, celery, onions and other hard vegetables so that they take lesser time to cook and look beautiful at the same time. 2. The Brunoise CutThe Brunoise cut also called the Brunoise dice is the smallest size of diced vegetables and fruits. The veggies are cut into small cubes of precisely same measurements and the cutting technique is applied to vegetables like potatoes, tomatoes, turnips and carrots. It is a French cooking style which has the Julienne as the first step, sticks of which are finally sliced to render cubes as small as 1.5 to 3mm. The visual effect created by this particular cut is surprisingly phenomenal and requires years of practice to acquire perfection and is commonly carried for usage in soups and stews. 3. The Batonnet CutThe Batonnet is similar to squaring and julienne except that it is bigger and broader. The pieces of vegetables and fruits obtained by cutting them Batonnet style are rectangular in shape and look like thick sticks. This cutting style is used for preparing vegetables to be served as sides and to add another level to the presentation. Potatoes, carrots, fennel and other such similar food items are cut in this manner commonly. The dimensions of the Batonnet slices measure 1/4" X 1/4” X 2”. These sticks so obtained are further used for delivering the Baton cut and medium diced vegetables. This cut is very similar to another classic cut called the Jardinière Cut. 4. The Paysanne CutThe Paysanne cut is based thinly on the various cube and dicing cuts. The cubes and batons of vegetables can be made slimmer and flatter with the help of this cut. Chunkier and smaller, thinner pieces are rendered to produce thin squares, triangles, and circles. The Paysanne, therefore, is not a cube but a thin slice. It is commonly used when the food ingredient is needed to be cooked quickly in order to release ample flavor and juices. The Paysanne slices are generally 1 to 2mm thick and the cutting technique is often used in Mirepoix, sauces, and stocks where vegetables need to be sautéed. 5. The Chiffonade CutThe Chiffonade cutting technique is popularly used in culinary kitchens for chopping up and shredding herbs and leafy vegetables. Spinach, lettuce, basil, mint, and other herbs like thyme etc. are cut using the Chiffonade technique. The Chiffonade cut renders thin strips of leaves of length 1mm to 1 inch by stacking the leaves on top of one another like a pile and then rolling them up firmly. This tubular role of leaves is then cut to produce very fine ribbons of herbs and leaves which are perfect for garnishing and presentation. Crushing is another technique wherein the blade of a sturdy knife is used to carefully crush ingredients like garlic and ginger. There are a few more common types of cuts like mincing, roll cutting, slicing, etc. which can be easily learned about here. The videos of various cutting techniques will help you practice all these types of cuts with finesse. Final CutHope this article on the different types of cuts of vegetables and fruits was useful for you and will be able to help improve your cooking presentation. Do keep visiting us for more such kitchen lessons and tricks. The post The 5 Different Types of Cuts Every Chef Must Know appeared first on Gordan Ladd's Kitchen. If you are looking for a comprehensive list of culinary terms to perfect your mettle as a culinary expert or even just to start off with basic culinary terms, well, you have found yourself in the right place. If you are an amateur chef, a home cook, or a restaurateur, you should be fairly acquainted with this ever-growing list of the most important and commonly used culinary terms. We have compiled for your accuracy, an a-z list of the French culinary terms and their definitions, to ensure your awareness about these cooking terminologies. This here is basically your sanctum and culinary arts dictionary which deals with culinary techniques, knives, cuts, ingredients, preparation methods, etc. Tip: On your keyboard press “Ctrl + F” to toggle the search box from your browser. Type in the term you are looking for and press enter. Toggle for Related Popular Posts A:Aerate – To mix or incorporate air into ingredients to make them puffier and lighter, for example, aerating egg whites. A La – A French culinary term which translates to “in the manner of” A La Carte – A menu at a restaurant, where each food item is separately priced and is not part of a meal plan. Al Dente – Literal translation of the French cooking phrase means “to the tooth”. Refers to pastas in general to define their cooked state which has a bite; not too soft. Acidulation – Adding lime juice to make something sour or acidic. Au gratin – A French culinary term for a cheese or bread crumb topping and browned by baking. Au jus – A French term of cooking which refers to steaks and meats cooked in their own natural juices. A Point – Gourmet term for cooking something, mostly meat, till its correct state of doneness; cooking a piece of meat till it is medium rare. Aioli – A mayonnaise made with garlic popular in French cuisine, often used as an accompaniment. Antipasto – Italian term for an appetizer, frequently served before main pasta dishes. B:Bain Marie – Two containers or kitchen utensils being used as a double boiler or a hot water bath for slow cooking ingredients. Bisque – A smooth, creamy crustacean soup made especially with seafood like shellfish. Braising – A method used to prepare meats by slowly cooking them in a sealed pan over very little liquid after searing it at high temperature. Blanching – Plunging in hot, boiling water, followed by plunging into iced cold water, usually done with vegetables. Beurre blanc - French sauce made out of butter, shallots, wine or vinegar and usually accompanied with seafood. Ballontine – A cooking procedure for poultry wherein a leg piece is stuffed with meat and slowly braised with the bone removed. Bechamel – A classic French white sauce made with roux and milk. Bordelaise – A classic French mother sauce, brown in color, prepared with brown stock and red wine reduction. Brine – A natural preservative for soaking meat, made out of salt and water. C:Concasse – A French culinary term referring to chopping of ingredients like tomatoes and herbs to prepare them to be served with other ingredients. Consomme – A clarified, clear broth, served hot or cold, which is clarified using egg whites. Confit – Usually refers to a preparation of duck, wherein, the meat is slowly prepared in its own fat and juices. Coulis – Generally refers to fruit purees and sauces that are served as garnish with desserts. Croquette – Small balls of vegetables or meat coated with egg whites or breadcrumbs or both. Canape – Tiny open sandwiches, famous in Italian cuisine. Chiffonade – Finely shredded or chopped leaves and herbs used as garnish in soups. Coring – The process of removing the core or center of fruits for certain food preparations. D:Debone – Removing the bones from meats before cooking. Deglaze – Removal of “glaze” or caramelized residues from a pan to flavor meats and steaks. Dress – To prepare a cut of meat for cooking by trimming it and applying oil or salt on it. Dredging – Coating moist food ingredients with dry ingredients like breadcrumbs before frying them. Degrease – Trimming off excess fat from the surface of sauces and soups. E:Emulsion – A combination of two wet ingredients that do not generally mix together, like oil and water. Egg Wash – Egg mixed with water, coated over pastries before baking to add gloss and color. Essence- Liquids with strong aromas that are used for enhancing flavor of cakes, desserts, etc. Espagnole – A classic French brown sauce made with Mirepoix, tomatoes and brown stock. Emincer – Thinly sliced ingredients, though not as long as julienne. Entrée – The third course of a full French menu. F:Fillet – Removing the bones of a side cut of fish. Frenching – Refers to the trimming and cleaning of bones of lamb racks and poultry. Flambe – Creating flames by addition of brandy or other alcohol, adds depth of flavor. Foie Gras – French cooking term for liver of geese, duck or other poultry flattened out. Fondant – A sugar coat made for decorating cakes, pastries. G:Gazpacho – A cold soup made out of cucumbers, tomatoes, onions. Gelato – The Italian word for Ice Cream, and is much denser in consistency. Glaze – A substance obtained by reducing stock which has a thick, viscous consistency. H:Harissa – Popular in Lebanese and Middle Eastern cooking, it is a spicy chili paste. I:Infusion – A process of imbuing a substance with another’s flavor and aroma. Icing – Made out of egg whites and sugar to frost cakes. J:Jus lie – French culinary term for thickened meat juice or fat. Jacquarding – A French cooking verb, it is also called needling and refers to poking holes in meat in order to tenderize it. Julienne – Cutting vegetables in thin slices – 1 inch long and a quarter-inch wide. K:Kirsch – An un-aged, aromatic brandy which is made from fermented cherries. L:Larding – Insertion of fat slices into a piece of meat to keep it from drying out. M:Marinate – Seasoning food ingredients by soaking them in aromatic ingredients to prepare them for cooking by adding flavor. Mince – Chopping up meat or vegetables into very fine pieces. Mise en place – French gourmet term, for preparing or readying ingredients, before one starts cooking with them. N:Nappe – The consistency of a liquid which coats the back of a spoon, like in the case of a demi-glace. Neige – A French culinary term for egg whites which have been whipped to form soft peaks. Needling – Poking into ingredients to inject fat or flavors into them Nutraceutical – Food of nutritional value that provides medical and health benefits. O:Ouef- The French word for “egg”. Oignon Brule – Translated to “burnt onion”, charring or searing halves of onions. Oignon Pique – Stuffing onions with bay leaves and cloves. Ouzo – Liquor from Greece that has a special anise flavor and aroma. P:Parboiling – Process of blanching and boiling dense foods like carrots in water to partially cook them. Parcooking – Partially cooking food ingredients so that they may be cooked to perfection by heating later. Polenta – An Italian porridge made from cornmeal. Praline – A sweet or savory shard of nuts cooked in caramelized, boiling sugar which is crispy and brown. Paupiette – A thin meat slice, generally fish or poultry, which is stuffed and rolled and is cooked by poaching. Q:Quenelle – Forming an elegant, oval scoop or spoonful of mousse, cream or ice cream. R:Remouillage – The process of using meat bones a second time for preparing a weak flavored stock. Render – To extract liquid fat out of solid meat pieces. Roulade – French term for a slice of meat, usually skin, stuffed with meat or vegetable stuffing and rolled. Ragu – An Italian red sauce usually served with pasta. Roux – A thickening mixture made out of equal portions of flour and butter, used in sauces and soups. S:Saute – A cooking method in which food is quickly cooked over direct heat with some butter and oil. Searing – Directly cooking food over heat while forming a crust by cooking at high temperatures. Sachet – Cheesecloth containing spices and herbs used for flavoring stocks. Scald – To heat milk or similar liquids just below their boiling points. Steep – To soak dry ingredients in hot liquids until the liquid completely absorbs the flavor. Staling – The process of becoming stale due to lack of moisture. Sweat – Extracting flavors from ingredients by cooking them over low heat in covered pans without browning. T:Tempering – Slowly adding hot liquids into eggs while continuously stirring while keeping the eggs from curdling. Tourner – Shaping vegetables by and while peeling them. Trussing – Tying parts of meat before cooking with the help of a string. Tapas – Spanish tradition of serving hors d’oeuvres with wine. U:Unleavened – Culinary term used for describing bread made without leavening agents like yeast. V:Veloute – A classic French sauce made with chicken stock. Vinaigrette – A very basic seasoning and flavoring agent generally used with salads and made out of oil and vinegar. Vandyke – A decorative, zigzag patterned cut on vegetables. W:Whisk – A kitchen utensil used for whipping food ingredients. Whip – To beat food ingredients in order to incorporate volume and air into them. Whetstone – A grained, dense stone which is used to sharpen knives. X:Xanthum gum – A water-soluble food additive that is used as a thickening agent. Y:Yoke – A basic cooking term for a binding substance. Z:Zest – Shredding or cutting the outermost covering of citrus fruits like oranges or lemons which have aromatic oils. More Culinary Terms?How many culinary terms did you learn today? Want to learn and test yourself some more? Learn some more culinary terms here and some gourmet definitions and skills here. Oh, since we are talking about culinary terms, here is the 15 common food terms you're probably pronouncing wrong: The post The A to Z Culinary Terms Every Chef Must Know appeared first on Gordan Ladd's Kitchen. A fresh new day calls for a fresh and flavorful sauce! Today, we have handpicked for you, one of the French classic sauces called Sauce Espagnole. Espagnole Sauce is a brown sauce and is the core behind many beloved derivative sauces we have today. This sauce is one of the “holy grail” mother sauces from Escoffier and has very little to do with its Spanish name. Toggle for Table of Contents Introduction and HistoryAn interesting story behind the name of this sauce goes something like this – the Spanish cooks of King Louis XIII’s kitchen went a bit creative to please the new bride Anne. They decided to use fresh tomatoes and some tomato sauce recipes to oomph up the flavor of another classic French sauce Veloute. The Spanish tomatoes and cooks were such big hits back, that the sauce they so prepared was named in honor of Spain. Espagnole is the French word for Spain, and that is how we got our modern classic mother sauce. Since then, this tangy and appetizing accompaniment has become a very vital part of most groundbreaking cookbooks. It has turned out become a staple base and a classic precursor for other sauces and derivatives to be breathed to life. It is commonly known as the “Brown Sauce” and is prepared with brown stock, brown roux, tomatoes, and Mirepoix. What Is Sauce EspagnoleEspagnole is a starting point for some very popular and rich flavorful sauces like the demi-glace. It is traditionally served as an accompaniment to red meats and steaks and tastes heavenly with vegetables and meats alike. Making Sauce Espagnole is a challenging task; it is the second most difficult sauce to make among the other French mother sauces. All of these 5 classic sauces have one thing in common – they all are built upon a roux and increased in volume with the addition of a stock. Here’s something to help you understand these sauces better:
Toggle for Related Popular Posts How to Prepare It?Our brown Espagnole sauce recipe proves that brown roux does know how to party with basic kitchen ingredients like celery and carrots and turn it into something delish! To make this complicated brown sauce, you need – onions, carrots, celery, butter, flour, brown/beef stock, tomato puree, bay leaf, peppercorns, thyme, parsley, and some bacon fat. The first few terms you need to know about are:
Once all your ingredients are ready, make a sachet out of the spices aforementioned and tie it to the handle or the edge of your cooking pot. In the pot, add butter and let it froth; add the mirepoix and sauté for a few minutes till it turns golden brown. Pour in some flour while stirring and prepare your roux. Keep stirring and cooking on low to medium heat to form a brown colored paste. With the help of a wire whisk, put in the brown stock and tomato puree/tomato sauce while whisking; make sure no lumps get formed. Once the mix comes to a boil, lower the heat and release the sachet into your pot and let the concoction simmer for almost an hour until the sauce enters the right consistency and decreases by more than half its volume. Serve this hot, delectably rich Sauce Espagnole with a seasoning of freshly chopped tomatoes and thyme alongside your favorite meats! Sharing is Caring Like what you read so far? How about help us to spread this AWESOME post to your friend and family? Your shout-out will help to motivate us to create more great posts for you and everyone else. Thanks for your support! Check out this post for 'Spice Up Your Steak with Sauce Espagnole.'
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Demi-Glace from Espagnole and Other Derivates of Sauce EspagnoleEspagnole sauce dishes and recipes are frequently acquainted with in the culinary universe. Espagnole sauce is used for producing dozens of delectable gravies and derivative sauces. Though this brown sauce is a classic itself, it is believed by some to itself be a derivative of Escoffier Tomato Sauce. Sauce Chasseur, Sauce Bigarade, Sauce Africaine, etc. are some of the most popular derivates of Espagnole. But, none is as powerful and flavor-packed as the Demi-glace. The classical demi-glace is a secondary sauce which is prepared by combining veal stock and Espagnole in equal parts. The mixture is reduced to a ‘demi’ or half state by simmering over heat. Read the whole recipe of this beautiful sauce and learn what it can be best accompanied with here. Demi-glace is also a brown sauce and it paves way for even more sumptuous renditions which are exceptionally savory and pleasantly aromatic. Bonus Tip: Sauce MadeiraA wine enthusiast knows that Madeira is a traditional red wine which is known to lend deep, rich savory undertones to meaty sauces and gravies. You could turn your Sauce Espagnole into a Sauce Madeira with just a handful of ingredients and a couple of minutes. Once you have your brown base sauce ready, follow the recipe above to turn it into a demi-glace. Add the Madeira wine into the glace and keep whisking to mix them together thoroughly. Bring this combination to a boil and let it simmer; add some chopped up sautéed mushrooms and fresh cream to it. Once the Madeira-sauce mix starts thickening up, sprinkle salt and pepper according to your palate and serve it fresh with some beef tenderloin, grilled chicken, filet mignon, or just any poultry or meat. ConclusionWe hope that this article was helpful in awakening the inspired home cook in you! Put on your aprons and whisk up some delicious Sauce Espagnole today! Stay tuned for many more tasty adventures. The post Spice Up Your Steak with Sauce Espagnole appeared first on Gordan Ladd's Kitchen. |
AuthorI've been the cooking for my family since 2009, and my passion for cooking grew stronger each day. Whenever I have time, I love to blog about my culinary experiences and how my kitchen has trained me to become a better chef for my family and friends. Archives
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