site stats
November 16, 2017 |

Archive for » November 16th, 2017«

Electric pressure cookers are a hot item

Are you considering asking for — or giving — an electric pressure cooker as a holiday gift?

Sales of pressure cookers, both traditional stovetop models and the new electric “multi-cookers,” are up more than 25 percent in the last year, according to Consumer Reports magazine. The first electric pressure cooker to hit the market now has more than 630,000 followers of its official Facebook page. And websites devoted to pressure cooking are another indication these cookers are gaining a new audience.

The main draw of pressure cooking is faster meal preparation, according to Consumer Reports, but the versatility of the electric cookers is enhancing their popularity. Here are three reasons why an electric pressure cooker might be a consideration for your kitchen:

1. Options, options, options. Electric pressure cookers are built with a number of cooking options. Some brands can serve as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, saute pan and warmer. But beyond what the electric pressure cooker can do is the short time it takes to do it. Pressure cooking with pressurized steam raises temperatures above the boiling point of water and makes the cooking time much faster. The versatility allows the cooker to be used for every course of the meal from appetizers and main dishes to side dishes and desserts.

2. Set it, then step away. Traditional stovetop pressure cookers like the one my mom used when I was growing up always have given fast, tender, delicious results. But they require more attention in the kitchen to regulate. With the new electric models, the guesswork and monitoring is gone. A variety of built-in safety features — ranging from locking devices to digital timers to pop-up indicators — allows the cooker to do its work while the cook can do something else.

3. Quick clean up. Many of the meals prepared in the electric pressure cookers are one-pot meals which greatly reduce cleanup time. Even if using accessories like a steamer basket or small liner pan, clean up is limited if much of the meal is prepared in one appliance. Be aware, however, the electric parts of the cooker cannot be submerged in water and must be cleaned by hand.

Are you interested in knowing more about pressure cooking and the new electric pressure cookers? Find the Consumer Reports article at www.consumerreports.org/kitchen-appliances/electric-vs-stovetop-pressure-cooker/.

Utah State University Extension also has published a brand comparison of electric pressure cookers that might be helpful. Go to www.extension.usu.edu/publications and use the search function to search for publication “FN/FoodPreparation/2015-01pr”.

Our Extension pressure cooker demonstration next week is already full. If you would like handouts from the program, contact the Hays office of the Cottonwood Extension District at 601 Main, Ste. A, in Hays, or call (785) 628-9430.

If you were not able to attend the Hays program, or if you’re surprised with an electric pressure cooker for Christmas and need the information later, the Cottonwood Extension District will repeat this program on the evening of Feb. 6 in Barton County. Watch for more information about the repeat session from the Cottonwood Extension District offices in Hays and Great Bend.

Linda K. Beech is Cottonwood District Extension agent for family and consumer sciences.

Category: Accessories  Tags: ,  Comments off

Sturgis celebrates 23rd Festival of Trees

STURGIS — From Trolls and trains to gingerbread and gumdrops, the lobby of First Interstate Bank in Sturgis is filled with colorful creations set to go on the auction block Friday.

The Festival of Trees, a fundraiser for Sturgis area non-profits, is in its 23rd year. During that time, more than $100,000 has been raised, says long-time organizer Rosemary Roth.

This year two people who were so instrumental in supporting this event from its inception will be absent. Both Gary Lippold and Terry Setera, Sturgis businessmen who died this year, could be counted on year after year to buy trees or wreaths or other creations during the annual Festival of Trees.

“Terry always bought stuff and his wife, Jeanne, made stuff for the auction. They were among the first businesses to really embrace this project and let others know how great it was,” Roth said.

Lippold also was a grand supporter of the Festival of Trees.

“He was here every year and bought a tree,” she said.

Both appreciated that proceeds from the auction supported the Hospice of the Northern Hills. Ironically, both men spent time in hospice before succumbing to cancer.

“This year they both needed hospice. It has come full circle,” she said.

Roth said there would be a special toast to the two during the event Friday.

On the auction block at this year’s festival will be 19 ornately decorated trees along with hand-stitched quilts, a holiday dinnerware set, wreaths and much more.

Individuals, groups, and businesses from around the area volunteered to decorate the trees, wreaths and various other holiday items. They set them up in the lobby late last week and this week people have come into the bank to enjoy the beauty and uniqueness of the creations.

Roth says the designers exceed her expectations annually.

“I can never, ever say enough about these decorators,” she said. “You can’t thank them enough. They are so committed to what they do and believe whole-heartedly in what the funds raised are used for.”

Half the proceeds of the auction items go to Hospice of the Northern Hills and half goes to the Greater Sturgis Area Foundation Permanent Endowment Fund. Also, 100 percent of the proceeds of the ticket sales go to the Sturgis Kiwanis Food Pantry.

To read all of today’s stories, Click here or call 642-2761 to subscribe to our e-edition or home delivery.

Category: Dinnerware  Tags: ,  Comments off

These Are the Best Days to Buy Everything on Your Holiday Shopping List

“”‘ +
‘ width=0 height=0 border=0 frameborder=0 style=”position: absolute; top: -9999em; width: 10px; height: 10px;”‘ +
” +
” +
” +
”;

container.parentNode.insertBefore(div.firstChild, container);
} else {
googletag.cmd.push(function() {

var path = ‘/best-days-for-holiday-shopping/’;

googletag.pubads().addEventListener(
‘slotRenderEnded’,
function(event) {
//
if (event.slot.getSlotElementId() === gptId) {
//
if (event.size event.size[0] 4) {
div.setAttribute(‘style’, ‘width: 100%; margin: auto; max-width: 1060px;’);
}
}
});

var storyplateSlot = googletag.defineSlot(‘/112497074/storyplate’, [[1060, 590], [4, 4], [300, 250], [970, 250]], gptId)
.addService(googletag.pubads())
.setTargeting(‘path’, path)
.setTargeting(‘tag’, [“budget-friendly”, “holiday-shopping”, “shopping”])
.setTargeting(‘category’, [“adulting-money”, “money”, “money”]);

googletag.pubads().enableSingleRequest();
googletag.pubads().collapseEmptyDivs();
if (path !== ‘/’) {
googletag.pubads().disableInitialLoad();
window.storyplateSlot = storyplateSlot;
} else {
googletag.enableServices();
googletag.pubads().refresh([storyplateSlot]);
}

var div = document.createElement(‘div’);
div.setAttribute(‘id’, gptId);
div.setAttribute(‘style’,’width: 4px; height: 4px; margin: 0px !important’);
div.style.display = ‘none’;
container.parentNode.insertBefore(div, container);
googletag.display(gptId);
var iframeStyle = document.createElement(‘style’);
iframeStyle.innerHTML = “#” + gptId + ” iframe { display: block; margin: 0 auto; }”;
container.appendChild(iframeStyle);
});
}
});

Category: Accessories  Tags: ,  Comments off

The 2017 Gift Guide from the chef behind The American Table

http://www.sfgate.com/living/article/The-2017-Gift-Guide-from-the-chef-behind-The-12363318.php


Updated 1:14 pm, Thursday, November 16, 2017

  • The Town Cutler Chef Kit, that consists of their Black Leather 5-Slot Knife Wrap, an 8.5-inch AEB-L Stainless Steel Chef Knife with Buckeye Burl Handle and leather scabbard, right, and a 4-inch Charcoal Palette Knife, is shown in this photograph in New York, Tuesday, Oct. 31, 2017. Photo: Richard Drew, AP / AP

Caption

Close


A Lodge Seasoned Cast Iron Care Kit, and two Lodge cast iron skillets, available at shop.lodgemfg.com, are photographed in New York, Thursday, Oct. 2, 2017. Inside the kit are use and care tips, a pan scraper, scrub brush, seasoning spray, and a silicone hot handle holder as a bonus. less

Photo: Richard Drew, AP






Two versions of the Chef Steps Joule Sous Vide: the stainless steel version, immersed, and polycarbonate version, foreground, are photographed with their smartphone app, in New York, Thursday, Sept. 28, 2017. Add warm water to a Dutch oven, insert the Joule, turn on the Joule with the phone app, add your food and cook. less

Photo: Richard Drew, AP








This holiday season’s gift guide contains a book by a real-life hero chef who built an empire by valuing his busboys, a set of nifty ceramic stoneware oyster shells, atasty tequila and “the last knife you ever buy.”

BOOKS FOR THE COOK WHO LIKES TO READ

“L’Appart: The Delights and Disasters of Making My Paris Home”

By David Lebovitz (Crown, $27)

It’s easy to think that David Lebobvitz is living a dream life. Cooking, writing about food, giving chocolate tours and living in Paris. But that old saying, ‘nothing worth having is easy.’ comes to mind when you read his latest book. It’s a memoir about buying and renovating his Paris home. If you ever dreamed of having an apartment in Paris, this book is required reading. As horrible as parts of it must have been to live though, David tells the bittersweet tale with a sense of humor, insight into the French culture, and memories of delicious and unexpected recipes like how to make Croissants aux Amandes (almond croissants) at home (spoiler alert: they are made from day-old croissants — who knew?). But the best thing about this book is that David writes as he talks so it is like having a long conversation with a good friend. Equal parts honest, intriguing, distressing, entertaining, funny and appetizing. Pour yourself a glass of French wine, grab a nibble and cozy up to a great night with a great book.

“NOBU”

By Nobuyuki (Nobu) Matsuhisa (Atria Books, $30)

This year, many new food memoirs by chefs, bloggers and food writers were published. I read a stack of the books and was struck by how tedious and self-indulgent so many of them are. Maybe memoirs by the very nature of the genre are self-serving.? And, then I sat down to read a memoir by the most famous of all the authors, Nobu. Most people know Nobu as the highly acclaimed chef proprietor of 47 Nobu and Matsuhisa restaurants, and six hotels around the world with partners who include Robert De Niro.

I was instantly struck by how humble and inspiring his story was — or rather, how simply and humbly he presented his story and his life philosophy. Nobu is one of the good guys who has become famous by the old-fashioned tenets of being a family man, hard work, passion and perseverance even in the face of adversity. Forget about reading self-help books for motivation and guidance. Read Nobu and experience a real-life hero who built an empire and a good life by valuing his busboys as highly as his executive chefs. This is inspiration by example.

For Cooks Who Like To Drink

French Duralex Picardie Tumblers

Drinking glasses are very personal. They have to feel good in your hand, look good and be durable. I like my glasses to be sturdy, functional and elegant. That’s a lot to ask, but the tempered glass tumblers from Duralex check all the boxes. They are the epitome of good design and the French company has been in business since 1945. You can use the glasses for hot or cold drinks and they store easily because they are stackable. Thanks to shatterproof construction, if broken, the glass becomes small chunks instead of jagged shards — so cleanup is safe and easy. The glasses are microwave and dishwasher safe, impact and chip resistant and lovely to use.

I especially like that they come in eight sizes from 3.1 ounce to 17.62 ounces. The original French tumbler is the Picardie design and it is the only style available in a set of 18. It is a great gift for anyone who needs new glasses, or for the student or graduate moving into his or her first apartment. The set of 18 ($69.95) includes six of each, small (8.75 ounce), medium (12 ounce) and large glasses (17 ounce). They are perfect for milk, juice or a cocktail, iced coffee or tea, water and anything else that you care to drink. I also like the smaller 4.4 ounce size for espresso and sipping bourbon and tequila neat. They can be ordered separately to complete your set at https://www.surlatable.com .

Grand Mayan Tequila

The first time that I saw Grand Mayan Ultra Aged Tequila was about 10 years ago. I was at a liquor store in Los Angeles and I was struck by the beautiful hand-painted ceramic decanter. I gambled and bought the bottle based on looks alone and boy, oh boy, was I rewarded. The color, aroma and smooth taste rival my favorite aged bourbons for choice sipping. Deep with nutty caramel, vanilla and blue agave notes, this is tequila that you sip neat. The deep dark color comes from a blend of 3, 4 and 5 year-old tequilas that have been aged in American and French oak casks. The Ultra Aged takes 10 years to produce from agave plant to bottle.

The Ultra Aged has a younger sibling, the award-winning Grand Mayan Silver. It is triple distilled resulting in a crystal-clear spirit that is the cleanest silver tequila that I have ever tasted. The sparkling fresh 100 percent blue agave tequila is perfect for drinking over ice with a splash of citrus or mixing into almost any cocktail. It also comes in a very handsome black and white hand-painted ceramic Talavera bottle created by Mexican artists honoring the history and tradition of Mexico.

From my first taste of Grand Mayan a decade ago, I have had my eyes open for that bottle but I couldn’t find it outside of Los Angeles — that is until now. Luckily for the rest of the country, Grand Mayan is now distributed nationally by MS Walker and at http://www.binnys.com . The cost is $100 for the Ultra Aged, $70 for the Silver.

Little Book “The Easy” Blended Straight Whiskey

Fans of Booker’s bourbon will love Little Book. It was released in October from Freddie Noe, son of 7th Generation Beam Master Distiller Fred Noe. I am a personal fan of Booker’s and a huge fan of American whiskey, so I couldn’t wait to taste Freddie Noe’s first release in the Little Book series. The new limited-release whiskey is Little Book “The Easy.” It is aptly named as it goes down easy. Smooth and rich and perfectly balanced, it is destined to become a fast favorite. Freddie drew inspiration from the classic components of bourbon to create his first-ever whiskey expression. It features uncut and unfiltered Kentucky Straight Bourbon blended with corn whiskey, rye whiskey, and malt. As Freddie takes on an expanding role in the family business, Little Book is a nod to what he’s learned so far from the generations of distillers before him especially his grandfather, legendary distiller Booker Noe. Little Book “The Easy” is available nationwide for $79.99 for a 750-ml bottle and at http://www.binnys.com. If you miss it, take heart because the distillery plans to release a new expression every fall.

FOR COOKS WHO LIKE HANDY TOOLS

Loftin Oyster Shells

I like to grill oysters on the half shell which makes for both a pretty presentation and failsafe grilling. The tough shell protects the delicate oysters from the hot fire, tampering the heat and transferring it through the shell. But, if you are not very comfortable with shucking oysters, or can’t find whole oysters in the shell, then I have a gift for you!

Loftin Oyster Shells are made from ceramic stoneware. The life-like oyster shells are handmade from high-fire ceramic in Louisiana where oysters reign. Best is that they are uniform with flat bottoms which stop the shells from rocking on the grill. The beautiful re-useable shells will hold one large or two smaller oysters. So, all you have to do is buy the shucked oysters and get grilling! I like their motto which is ‘all shell, no shuck.’ You can buy the oyster shells by the dozen on their website and start making all your favorite restaurant oyster recipes at home. Their oyster grilling tong is especially helpful for taking the oysters off the grill. Suggested retail is $69 for a set of 12 shells and $18.49 for the tong/lifter at http://www.loftinoysters.com

Ninja Intelli-Sense Kitchen System

This machine surprised me and made me a new fan of Ninja products. As anyone who knows me knows, I love a good gadget! And, when a friend told me about the Ninja Intelli-Sense Kitchen System, I knew that I had to try it. And, now I can’t stop talking about it. It is so smart. There is one base (think brain) and four attachments that will blend, chop, make individual smoothies and spiralize. In effect, this one appliance replaces my food processor, my smoothie machine, my blender — and my hand-cranked spiralizer — that didn’t work well anyway.

But that’s not all, the Intelli-Sense base recognizes which of the four vessels you attach to it, and automatically displays the corresponding settings specifically designed for that vessel. For example, when you attach the processor, the touch screen on the base gives you options for four different functions (puree, dough, chop, dips). When you make your selection, the base adjusts the speed and torque of the motor to suit what you are making. It’s genius, or at the very least, very intelligent! But that is not all, the design feature that makes this appliance heads and tails above the rest is that the blender and the processor have four blades stacked at varying levels to process everything at once. It does all the hard work for you. No more pushing the food from the top to the bottom or manually turning the machine on and off while you distribute the un-processed food. It goes for $199.75 at https://www.ninjakitchen.com .

Sous Vide Joule

I just decided to sous vide my steak for dinner tonight. It may sound like a big project but it’s not. I have started to think of my Joule sous vide circulator by Chef Steps, as a fancy slow-cooker that makes cooking dinner and entertaining easier. Add warm water to a Dutch oven, insert the Joule, turn on the Joule with the phone app, add your food and cook. It’s that simple.

The Joule is shorter than other circulators which makes storing it a breeze. And, the bottom is magnetic so you can put it in a pot and it stands upright — and stays upright — without needing to clamp it on the side. You put your food in a heavy-duty re-closeable plastic bag — vacuum sealing is no longer a must — and attach it to the side of your pot with a chip clip. The Joule runs with an app that is so intuitive that you don’t need to be tech savvy to use it. You search for the food that you want to cook, choose a degree of doneness and the size of the food, i.e., a 2-inch thick steak, and turn it on by phone.

One added bonus is that with sous-vide cooking, it is next to impossible to overcook your food. I use my Joule mostly for cooking meat that I will char on the grill just before serving and poached eggs. Yes, if you only bought it for poached eggs, that would be enough! I first became enamored with sous vide when I discovered that you can place a raw egg (in the shell) in the water and 45 minutes later, you crack the shell and out comes a perfect poached egg. I make eggs like these at least once a week for topping avocado toast or eating for breakfast. Once you do it, you will be hooked! The Joule comes in two finishes, stainless for $199 and white for $179 at https://www.chefsteps.com/joule .

FOR THE COOK WHO HAS EVERYTHING

Gift certificate for Institute of Culinary Education

The Institute of Culinary Education (ICE) is the heart of New York City’s academic culinary world. It is unique in that it has both a robust and award-winning professional program, and recreational program. It is the school where so many well-known chefs and food writers and editors attended, and or taught. I taught recreational classes at ICE for many years and most of the photographs in my column are now prepared and shot at ICE. When I taught, many of my students came to my classes with gift certificates that friends and family gave them. I always thought that it was the best gift of all, an experience that they could enjoy with or without the gift giver, and take home new recipes and new skills that they will have for a lifetime.

ICE has been in business since 1975 and houses the largest program of hands-on recreational cooking, baking and wine education classes in the world. More than 26,000 people visit ICE each year to learn and experience everything from wine tasting and mixology to hands-on cooking and eating. With 12 state-of-the-art kitchens in lower Manhattan, ICE is able to provide classes both day and night, 355 days a year. For a list of classes and to register, visit https://recreational.ice.edu . The minimum amount for gift certificates is $100.

Town Cutler knife sets

Galen Garretson wants this to be the last knife you ever buy. The former chef always loved knives, even as a kid. After tiring of the restaurant kitchen life, he worked as a butcher and became an expert knife sharpener. In 2011 he opened up Town Cutler, a shop selling and sharpening knives in San Francisco. Two years later, he sold his first handmade Town Cutler knife and says that there was a lot of trial and error to making that knife. Those trials paid off. Today, his collection of handmade knives are functional art pieces. I fell in love with the heavy feel and sleek look of the knives. These knives are a cut above.

To understand the quality of the steel and the quality of the wood handle, you just need to hold the knife. It is the difference between the feel of a custom-tailored piece of clothing and off-the-rack clothing. Equally beautiful are the soft leather knife rolls and scabbards (blade covers). This fall, he opened his second location in Chicago and sells his beautiful knives, scabbards and knife rolls through his website.

For the holiday, Town Cutler is putting together two kits, one For the Chef with an 8.5-inch chef knife, scabbard, palette knife for plate decoration and leather knife roll ($450). And one For the Butcher which includes a 6-inch Hankotsu knife (favored by butchers), scabbard, palette knife and leather knife roll for $450. Got to https://towncutler.com

STOCKING STUFFERS

Cast Iron care kit by Lodge

I love all things Lodge cast iron, but they can be a little tricky to clean. Now that all of their cast-iron pans come pre-seasoned, it makes cast-iron accessible to every cook, beginner to master chef. The properties of cast-iron make it a cinch for searing, crisping and baking. A good friend has a pan that is so well seasoned that he even cooks eggs in his cast-iron pan. But after every use, you have to wash your pots and pans, and that is when it becomes tricky with cast iron. You are not supposed to use harsh soap, metal scouring pads or the dishwasher because that will destroy the layer of seasoning that makes cast-iron cookware “non-stick.” So, Lodge has packaged a Seasoned Cast Iron CARE KIT for cast-iron cookware ($26). Inside the kit are use and care tips, a pan scraper, scrub brush, seasoning spray, and a silicone hot handle holder as a bonus. You can give this to your favorite cook as a stocking stuffer or add it to a Lodge cast-iron pan for an extra-special gift. I am partial to the 10-inch cast-iron chef skillet for $25.50 and the 10.5-inch square cast-iron skillet for $32. Go to http://shop.lodgemfg.com/prodcat/indoor-accessories.asp

Meat thermometers by ThermoWorks

ThermoWorks has been in business for more than 20 years and is serious about its thermometers. They make a variety and my favorite is the Thermopen. It’s the barbecue and chef community’s choice of instant-read thermometer because it is fast, accurate and the foldable probe makes it easy to carry. All it takes to be a believer is opening the box and seeing the individual “Certificate of Calibration.” Every Thermopen comes with their own individual certificate that is filled out by hand, an extensive instruction booklet with real-time tips and a serial number to track your Thermopen. These added value features underscore that you’ve purchased a professional instrument, not just a gadget.

The foldaway thermocouple probe is strong but thin and goes into meat quickly and efficiently without leaving large holes for juices to escape through. I love that it folds into the plastic body, and is thin, and I would buy it for those two features alone. But the fact that it is fast and accurate seals the deal. It can read the internal temperature in 2-3 seconds. Thermopen ($99) is handmade in England and comes in your choice of 10 colors at http://www.thermoworks.com/Thermapen-Mk4 .

___

EDITOR’S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including “Taming the Flame.”

Category: Cookware Pans  Tags: ,  Comments off

Quantum buys medical drinkware product line



Comments


Email


Print



Quantum Plastics LLC has grown again through acquisition, this time in medical goods.

The Elgin, Ill., company has acquired the medical drinkware product line formerly owned by New ThermoServ Ltd. The purchase included proprietary molds, injection molding machines, auxiliary equipment and a customer list with several major medical device firms. Quantum did not divulge terms of the deal.

ThermoServ, meanwhile, is embarking on a major expansion in its core businesses.

The medical drinkware products bought by Quantum are two-piece, insulated plastic mugs typically included in hospital gift baskets. They can be sold alongside other products in Quantum’s Hospitec division. Key products for the division are waste containers to hold spent needles, Safe Keeper multi-gallon storage vaults and wheelchair stabilizing devices such as the Translock latching device.

Quantum will move the purchased assets to its Fort Smith, Ark., factory from ThermoServ’s plant in Dallas. Quantum President and CEO Ron Embree said in a phone interview that relocation will begin by the end of 2017 and be complete in the first quarter of 2018.

“We are excited to market this proprietary drinkware through our Hospitec division,” Embree noted.

The acquisition is the eighth deal Quantum has made in the last three years and Embree indicated his company is interested in more acquisitions to complement internal growth.

“As with our previous acquisitions, we anticipate this new line to ensure our growing company a stronger foothold in the plastics industry,” Embree said.

The sale frees up space in Dallas and allows ThermoServ to focus more on its drinkware and tableware product lines, said ThermoServ President and CEO Tom Neth in a phone interview. He told Plastics News that the medical drinkware business accounted for only about 5 percent of his firm’s sales.

ThermoServ will install eight new 430-ton injection presses in Dallas to support its growing drinkware and tableware business. Also to be installed in Dallas are new robotics and in-mold labelling systems.

ThermoServ expanded its core business in late August with the purchase of the Prolon brand of dinnerware from United States Dinnerware Inc. Previously best known for its U.S. production of casual, plastic drinkware, Quantum made the purchase in line with a strategic shift in focus to include casual dinnerware. It opens opportunities to grow into the commercial food service industry that includes restaurants, institutions, military and hospitality markets.

Prolon is compression molded from melamine resin. Prolon has been a major player in the commercial food industry since 1959. Prolon is a U.S. manufacturer with full molding and decorating operations in Port Gibson, Miss.

Molding Business Services of Florence, Mass., advised ThermoServ in the transaction with Quantum. It was the 88th deal MBS helped bring about in injection molding and engineered components markets.

Category: Dinnerware  Tags: ,  Comments off

Global Stand Mixers Market 2017- KitchenAid, Sunbeam, Oster …

stand mixers market

The Report entitled Global Stand Mixers Market 2017 analyses the crucial factors of the Stand Mixers market based on present industry situations, market demands, business strategies adopted by Stand Mixers market players and their growth scenario. This report isolates the Stand Mixers market based on the key players, Type, Application and Regions.

The Stand Mixers industry research report mainly focuses on Stand Mixers industry in global market. The major regions which contribute to the development of Stand Mixers market mainly cover Stand Mixers market in North America, Stand Mixers market in the United States, Stand Mixers market in Europe, Stand Mixers market in China and Japan.

Do Inquiry Before Purchasing Report Here: http://qyresearch.us/report/global-stand-mixers-market-2017/129395/#inquiry

Stand Mixers Market 2017: Leading Players and Manufacturers Analysis

  1. KitchenAid
  2. Sunbeam
  3. Oster
  4. Hamilton Beach
  5. Bosch
  6. Cuisinart
  7. Kenwood
  8. Sencor
  9. FoodSaver

Stand Mixers Market: Type Analysis

3 to 4.9 Quarts
5 to 5.9 Quarts
6 to 7.9 Quarts
8 to 11.9 Quarts
12 to 20.9 Quarts
Above 21 Quarts

Stand Mixers Market: Application Analysis

Commercial
Household

The Stand Mixers report provides the past, present and future industry trends and the forecast information related to the expected Stand Mixers sales revenue, Stand Mixers growth, Stand Mixers demand and supply scenario. Furthermore, the opportunities and the threats to the development of Stand Mixers market are also covered at depth in this research document.

Initially, the Stand Mixers manufacturing analysis of the major industry players based on their company profiles, annual revenue, sales margin, growth aspects is also covered in this report, which will help other Stand Mixers market players in driving business insights.

To Download A Sample Of The Report Click Here: http://qyresearch.us/report/global-stand-mixers-market-2017/129395/#requestForSample

Key Emphasizes Of The Stand Mixers Market:

The fundamental details related to Stand Mixers industry like the product definition, cost, variety of applications, demand and supply statistics are covered in this report.

Competitive study of the major Stand Mixers players will help all the market players in analyzing the latest trends and business strategies.

The deep research study of Stand Mixers market based on development opportunities, growth limiting factors and feasibility of investment will forecast the market growth.

The study of emerging Stand Mixers market segments and the existing market segments will help the readers in planning the business strategies.

Finally, the report Global Stand Mixers Market 2017 describes Stand Mixers industry expansion game plan, the Stand Mixers industry data source, appendix, research findings and the conclusion.

Category: Kitchenaid  Tags: ,  Comments off

The 2017 Gift Guide from the chef behind The American Table

  • The Town Cutler Chef Kit, that consists of their Black Leather 5-Slot Knife Wrap, an 8.5-inch AEB-L Stainless Steel Chef Knife with Buckeye Burl Handle and leather scabbard, right, and a 4-inch Charcoal Palette Knife, is shown in this photograph in New York, Tuesday, Oct. 31, 2017. Photo: Richard Drew, AP / AP

Caption

Close


A Lodge Seasoned Cast Iron Care Kit, and two Lodge cast iron skillets, available at shop.lodgemfg.com, are photographed in New York, Thursday, Oct. 2, 2017. Inside the kit are use and care tips, a pan scraper, scrub brush, seasoning spray, and a silicone hot handle holder as a bonus. less

Photo: Richard Drew, AP






Two versions of the Chef Steps Joule Sous Vide: the stainless steel version, immersed, and polycarbonate version, foreground, are photographed with their smartphone app, in New York, Thursday, Sept. 28, 2017. Add warm water to a Dutch oven, insert the Joule, turn on the Joule with the phone app, add your food and cook. less

Photo: Richard Drew, AP







This holiday season’s gift guide contains a book by a real-life hero chef who built an empire by valuing his busboys, a set of nifty ceramic stoneware oyster shells, atasty tequila and “the last knife you ever buy.”

BOOKS FOR THE COOK WHO LIKES TO READ

“L’Appart: The Delights and Disasters of Making My Paris Home”

By David Lebovitz (Crown, $27)

It’s easy to think that David Lebobvitz is living a dream life. Cooking, writing about food, giving chocolate tours and living in Paris. But that old saying, ‘nothing worth having is easy.’ comes to mind when you read his latest book. It’s a memoir about buying and renovating his Paris home. If you ever dreamed of having an apartment in Paris, this book is required reading. As horrible as parts of it must have been to live though, David tells the bittersweet tale with a sense of humor, insight into the French culture, and memories of delicious and unexpected recipes like how to make Croissants aux Amandes (almond croissants) at home (spoiler alert: they are made from day-old croissants — who knew?). But the best thing about this book is that David writes as he talks so it is like having a long conversation with a good friend. Equal parts honest, intriguing, distressing, entertaining, funny and appetizing. Pour yourself a glass of French wine, grab a nibble and cozy up to a great night with a great book.


“NOBU”

By Nobuyuki (Nobu) Matsuhisa (Atria Books, $30)

This year, many new food memoirs by chefs, bloggers and food writers were published. I read a stack of the books and was struck by how tedious and self-indulgent so many of them are. Maybe memoirs by the very nature of the genre are self-serving.? And, then I sat down to read a memoir by the most famous of all the authors, Nobu. Most people know Nobu as the highly acclaimed chef proprietor of 47 Nobu and Matsuhisa restaurants, and six hotels around the world with partners who include Robert De Niro.

I was instantly struck by how humble and inspiring his story was — or rather, how simply and humbly he presented his story and his life philosophy. Nobu is one of the good guys who has become famous by the old-fashioned tenets of being a family man, hard work, passion and perseverance even in the face of adversity. Forget about reading self-help books for motivation and guidance. Read Nobu and experience a real-life hero who built an empire and a good life by valuing his busboys as highly as his executive chefs. This is inspiration by example.

For Cooks Who Like To Drink

French Duralex Picardie Tumblers

Drinking glasses are very personal. They have to feel good in your hand, look good and be durable. I like my glasses to be sturdy, functional and elegant. That’s a lot to ask, but the tempered glass tumblers from Duralex check all the boxes. They are the epitome of good design and the French company has been in business since 1945. You can use the glasses for hot or cold drinks and they store easily because they are stackable. Thanks to shatterproof construction, if broken, the glass becomes small chunks instead of jagged shards — so cleanup is safe and easy. The glasses are microwave and dishwasher safe, impact and chip resistant and lovely to use.

I especially like that they come in eight sizes from 3.1 ounce to 17.62 ounces. The original French tumbler is the Picardie design and it is the only style available in a set of 18. It is a great gift for anyone who needs new glasses, or for the student or graduate moving into his or her first apartment. The set of 18 ($69.95) includes six of each, small (8.75 ounce), medium (12 ounce) and large glasses (17 ounce). They are perfect for milk, juice or a cocktail, iced coffee or tea, water and anything else that you care to drink. I also like the smaller 4.4 ounce size for espresso and sipping bourbon and tequila neat. They can be ordered separately to complete your set at https://www.surlatable.com .

Grand Mayan Tequila

The first time that I saw Grand Mayan Ultra Aged Tequila was about 10 years ago. I was at a liquor store in Los Angeles and I was struck by the beautiful hand-painted ceramic decanter. I gambled and bought the bottle based on looks alone and boy, oh boy, was I rewarded. The color, aroma and smooth taste rival my favorite aged bourbons for choice sipping. Deep with nutty caramel, vanilla and blue agave notes, this is tequila that you sip neat. The deep dark color comes from a blend of 3, 4 and 5 year-old tequilas that have been aged in American and French oak casks. The Ultra Aged takes 10 years to produce from agave plant to bottle.

The Ultra Aged has a younger sibling, the award-winning Grand Mayan Silver. It is triple distilled resulting in a crystal-clear spirit that is the cleanest silver tequila that I have ever tasted. The sparkling fresh 100 percent blue agave tequila is perfect for drinking over ice with a splash of citrus or mixing into almost any cocktail. It also comes in a very handsome black and white hand-painted ceramic Talavera bottle created by Mexican artists honoring the history and tradition of Mexico.

From my first taste of Grand Mayan a decade ago, I have had my eyes open for that bottle but I couldn’t find it outside of Los Angeles — that is until now. Luckily for the rest of the country, Grand Mayan is now distributed nationally by MS Walker and at http://www.binnys.com . The cost is $100 for the Ultra Aged, $70 for the Silver.

Little Book “The Easy” Blended Straight Whiskey

Fans of Booker’s bourbon will love Little Book. It was released in October from Freddie Noe, son of 7th Generation Beam Master Distiller Fred Noe. I am a personal fan of Booker’s and a huge fan of American whiskey, so I couldn’t wait to taste Freddie Noe’s first release in the Little Book series. The new limited-release whiskey is Little Book “The Easy.” It is aptly named as it goes down easy. Smooth and rich and perfectly balanced, it is destined to become a fast favorite. Freddie drew inspiration from the classic components of bourbon to create his first-ever whiskey expression. It features uncut and unfiltered Kentucky Straight Bourbon blended with corn whiskey, rye whiskey, and malt. As Freddie takes on an expanding role in the family business, Little Book is a nod to what he’s learned so far from the generations of distillers before him especially his grandfather, legendary distiller Booker Noe. Little Book “The Easy” is available nationwide for $79.99 for a 750-ml bottle and at http://www.binnys.com. If you miss it, take heart because the distillery plans to release a new expression every fall.

FOR COOKS WHO LIKE HANDY TOOLS

Loftin Oyster Shells

I like to grill oysters on the half shell which makes for both a pretty presentation and failsafe grilling. The tough shell protects the delicate oysters from the hot fire, tampering the heat and transferring it through the shell. But, if you are not very comfortable with shucking oysters, or can’t find whole oysters in the shell, then I have a gift for you!

Loftin Oyster Shells are made from ceramic stoneware. The life-like oyster shells are handmade from high-fire ceramic in Louisiana where oysters reign. Best is that they are uniform with flat bottoms which stop the shells from rocking on the grill. The beautiful re-useable shells will hold one large or two smaller oysters. So, all you have to do is buy the shucked oysters and get grilling! I like their motto which is ‘all shell, no shuck.’ You can buy the oyster shells by the dozen on their website and start making all your favorite restaurant oyster recipes at home. Their oyster grilling tong is especially helpful for taking the oysters off the grill. Suggested retail is $69 for a set of 12 shells and $18.49 for the tong/lifter at http://www.loftinoysters.com

Ninja Intelli-Sense Kitchen System

This machine surprised me and made me a new fan of Ninja products. As anyone who knows me knows, I love a good gadget! And, when a friend told me about the Ninja Intelli-Sense Kitchen System, I knew that I had to try it. And, now I can’t stop talking about it. It is so smart. There is one base (think brain) and four attachments that will blend, chop, make individual smoothies and spiralize. In effect, this one appliance replaces my food processor, my smoothie machine, my blender — and my hand-cranked spiralizer — that didn’t work well anyway.

But that’s not all, the Intelli-Sense base recognizes which of the four vessels you attach to it, and automatically displays the corresponding settings specifically designed for that vessel. For example, when you attach the processor, the touch screen on the base gives you options for four different functions (puree, dough, chop, dips). When you make your selection, the base adjusts the speed and torque of the motor to suit what you are making. It’s genius, or at the very least, very intelligent! But that is not all, the design feature that makes this appliance heads and tails above the rest is that the blender and the processor have four blades stacked at varying levels to process everything at once. It does all the hard work for you. No more pushing the food from the top to the bottom or manually turning the machine on and off while you distribute the un-processed food. It goes for $199.75 at https://www.ninjakitchen.com .

Sous Vide Joule

I just decided to sous vide my steak for dinner tonight. It may sound like a big project but it’s not. I have started to think of my Joule sous vide circulator by Chef Steps, as a fancy slow-cooker that makes cooking dinner and entertaining easier. Add warm water to a Dutch oven, insert the Joule, turn on the Joule with the phone app, add your food and cook. It’s that simple.

The Joule is shorter than other circulators which makes storing it a breeze. And, the bottom is magnetic so you can put it in a pot and it stands upright — and stays upright — without needing to clamp it on the side. You put your food in a heavy-duty re-closeable plastic bag — vacuum sealing is no longer a must — and attach it to the side of your pot with a chip clip. The Joule runs with an app that is so intuitive that you don’t need to be tech savvy to use it. You search for the food that you want to cook, choose a degree of doneness and the size of the food, i.e., a 2-inch thick steak, and turn it on by phone.

One added bonus is that with sous-vide cooking, it is next to impossible to overcook your food. I use my Joule mostly for cooking meat that I will char on the grill just before serving and poached eggs. Yes, if you only bought it for poached eggs, that would be enough! I first became enamored with sous vide when I discovered that you can place a raw egg (in the shell) in the water and 45 minutes later, you crack the shell and out comes a perfect poached egg. I make eggs like these at least once a week for topping avocado toast or eating for breakfast. Once you do it, you will be hooked! The Joule comes in two finishes, stainless for $199 and white for $179 at https://www.chefsteps.com/joule .

FOR THE COOK WHO HAS EVERYTHING

Gift certificate for Institute of Culinary Education

The Institute of Culinary Education (ICE) is the heart of New York City’s academic culinary world. It is unique in that it has both a robust and award-winning professional program, and recreational program. It is the school where so many well-known chefs and food writers and editors attended, and or taught. I taught recreational classes at ICE for many years and most of the photographs in my column are now prepared and shot at ICE. When I taught, many of my students came to my classes with gift certificates that friends and family gave them. I always thought that it was the best gift of all, an experience that they could enjoy with or without the gift giver, and take home new recipes and new skills that they will have for a lifetime.

ICE has been in business since 1975 and houses the largest program of hands-on recreational cooking, baking and wine education classes in the world. More than 26,000 people visit ICE each year to learn and experience everything from wine tasting and mixology to hands-on cooking and eating. With 12 state-of-the-art kitchens in lower Manhattan, ICE is able to provide classes both day and night, 355 days a year. For a list of classes and to register, visit https://recreational.ice.edu . The minimum amount for gift certificates is $100.

Town Cutler knife sets

Galen Garretson wants this to be the last knife you ever buy. The former chef always loved knives, even as a kid. After tiring of the restaurant kitchen life, he worked as a butcher and became an expert knife sharpener. In 2011 he opened up Town Cutler, a shop selling and sharpening knives in San Francisco. Two years later, he sold his first handmade Town Cutler knife and says that there was a lot of trial and error to making that knife. Those trials paid off. Today, his collection of handmade knives are functional art pieces. I fell in love with the heavy feel and sleek look of the knives. These knives are a cut above.

To understand the quality of the steel and the quality of the wood handle, you just need to hold the knife. It is the difference between the feel of a custom-tailored piece of clothing and off-the-rack clothing. Equally beautiful are the soft leather knife rolls and scabbards (blade covers). This fall, he opened his second location in Chicago and sells his beautiful knives, scabbards and knife rolls through his website.

For the holiday, Town Cutler is putting together two kits, one For the Chef with an 8.5-inch chef knife, scabbard, palette knife for plate decoration and leather knife roll ($450). And one For the Butcher which includes a 6-inch Hankotsu knife (favored by butchers), scabbard, palette knife and leather knife roll for $450. Got to https://towncutler.com

STOCKING STUFFERS

Cast Iron care kit by Lodge

I love all things Lodge cast iron, but they can be a little tricky to clean. Now that all of their cast-iron pans come pre-seasoned, it makes cast-iron accessible to every cook, beginner to master chef. The properties of cast-iron make it a cinch for searing, crisping and baking. A good friend has a pan that is so well seasoned that he even cooks eggs in his cast-iron pan. But after every use, you have to wash your pots and pans, and that is when it becomes tricky with cast iron. You are not supposed to use harsh soap, metal scouring pads or the dishwasher because that will destroy the layer of seasoning that makes cast-iron cookware “non-stick.” So, Lodge has packaged a Seasoned Cast Iron CARE KIT for cast-iron cookware ($26). Inside the kit are use and care tips, a pan scraper, scrub brush, seasoning spray, and a silicone hot handle holder as a bonus. You can give this to your favorite cook as a stocking stuffer or add it to a Lodge cast-iron pan for an extra-special gift. I am partial to the 10-inch cast-iron chef skillet for $25.50 and the 10.5-inch square cast-iron skillet for $32. Go to http://shop.lodgemfg.com/prodcat/indoor-accessories.asp

Meat thermometers by ThermoWorks

ThermoWorks has been in business for more than 20 years and is serious about its thermometers. They make a variety and my favorite is the Thermopen. It’s the barbecue and chef community’s choice of instant-read thermometer because it is fast, accurate and the foldable probe makes it easy to carry. All it takes to be a believer is opening the box and seeing the individual “Certificate of Calibration.” Every Thermopen comes with their own individual certificate that is filled out by hand, an extensive instruction booklet with real-time tips and a serial number to track your Thermopen. These added value features underscore that you’ve purchased a professional instrument, not just a gadget.

The foldaway thermocouple probe is strong but thin and goes into meat quickly and efficiently without leaving large holes for juices to escape through. I love that it folds into the plastic body, and is thin, and I would buy it for those two features alone. But the fact that it is fast and accurate seals the deal. It can read the internal temperature in 2-3 seconds. Thermopen ($99) is handmade in England and comes in your choice of 10 colors at http://www.thermoworks.com/Thermapen-Mk4 .

___

EDITOR’S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including “Taming the Flame.”

Category: Skillets  Tags: ,  Comments off