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November 18, 2018 |

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Outdoor Kitchen Accessories Market 2018 Opportunities, Competition from Opponents, Dynamics, Demand, Challenge …

The Outdoor Kitchen Accessories Market report provides valuable and unique information which is very essential. Further it also covers key players, application and future market condition. This information is extremely useful information for new and growing company to mark themself over the market

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Outdoor Kitchen Accessories  Market Overview:

Top Consumer/End Users of Outdoor Kitchen Accessories  Market Research Report

Outdoor Kitchen Accessories Market Competition by Manufacturers Profiles/Analysis

Outdoor Kitchen Accessories Market Capacity, Supply (Production), Consumption, Export, Import by Region

Outdoor Kitchen Accessories Market Production, Revenue (Value), Price Trend by Type,Application

Industrial Chain, Sourcing Strategy and Downstream Buyers

Marketing Strategy Analysis, Distributors/Traders

Market Effect Factors Analysis

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‘Tis the season for seasoning

Its cast iron surface was seasoned just so to get a firm, brown crust on the bread and to allow it to fall out of the pan without sticking. You never, NEVER, washed it with soap and water, and cooking anything in it besides cornbread, say a sticky breakfast of bacon and fried eggs, was a major transgression.

The cookware rules, seemingly cast in stone — or iron, so to speak — were there to preserve the cornbread pan’s seasoning, the multiple layers of hardened oil built up in it over years of use that gave it non-stick properties.

Cast iron has a long, storied tradition in the world’s kitchens, valued for its ability to withstand the high heat of an open fire. Europeans and settlers in the United States used heavy iron cooking pots and Dutch ovens in their fireplaces, and the flat-bottomed, cast iron skillet came into use when cooking stoves supplanted the hearth in the mid- to late-1800s.

It’s still used for many traditional recipes, especially in Southern cooking, and has seen a resurgence in popularity as some accomplished chefs now recommend it for certain dishes instead of the more popular and convenient teflon-coated aluminum pots and pans.

When I flew the nest, I left the cornbread and other cast iron pans behind with mom, but I hadn’t been out of the house long before a cornbread craving led me to the realization that something was missing from the cupboard.

I picked them up years ago, I don’t know where, probably a yard sale or a flea market, but I’ve now got No. 8 and No. 7 Wagner skillets, the latter of which has been crowned as my own cornbread pan. I’ve also got a modern enameled cast iron Dutch oven I bought last year when a major department store went out of business, but this column’s about seasoning, so we’ll pass on the Dutchie.

With Thanksgiving approaching, and a healthy portion of cornbread dressing on the menu, I decided to re-season the cornbread pan after some sticking issues the last few times I used it.

I wasn’t sure the best way to go about doing it, so I fired up the Google machine to find the consensus of the online chefs out there. Big mistake — it was like somebody took the cornbread pan and whacked me in the head like a stereotype disgruntled wife in an outdated cartoon.

It seems to me that everyone has his own oil preference, optimal seasoning temperate and time in the oven. One website that claimed to take on seasoning from a scientific standpoint said flaxseed oil was the best oil to use, but others said its proclivity to go rancid makes it a poor candidate. For me the cost is prohibitive, and it doesn’t keep indefinitely, so I’d rather not waste expensive oil. If you have used flaxseed oil, let me know how it turned out.

Some keyboard jockeys said high heat works best, others said low, long heat. Some only use lard for seasoning because that’s how our ancestors did it. Others said vegetable oil is best because it has a higher smoke point.

What I did learn is the seasoning on a pan is created through a chemical reaction called polymerization. During that process, the individual oil molecules in the pan join together into a network called a polymer. The new arrangement adheres the molecules to the pan and gives the coating hydrophobic properties, making it non-stick.

Even more confused, I did what most grown men do when overwhelmed — I texted mom.

Her method has apparently changed over the years. Mom said she now uses canola cooking spray and puts the pan in the oven at a low temperature — 200 degrees or so — overnight. She said she used to use Crisco and said most people recommend a high temperature, but the smoke sets off the pesky smoke detectors.

“We didn’t have smoke alarms in the old days,” she said. Thanks, mom.

I love my mom and value her good advice — I can hear her eyes rolling as I type this — but I did it differently.

I went for high heat and made my oil choice based on what was available in the cupboard — vegetable oil it is.

Most of what I saw recommended bringing the pan up to just above your oil’s smoke point to get optimal polymerization (sorry, mom), so I did a little more research and found that the smoke point of vegetable oil is in the 450-460 degrees range.

To prepare it, I pulled the cornbread pan out of the cabinet and (gulp) gave it a good scrubbing with dish soap and water using a regular sponge. That got rid of some of the burned crumbs of cornbreads past and gave me a dull base to start seasoning.

After pouring about half a teaspoon of oil into the pan, I rubbed it all over the inside with a paper towel, the preferred transfer tool of just about all of the online seasoning tutorials. After that, I took a second, dry paper towel and buffed the pan to get out any excess oil. Too much oil can pool in the pan and cause issues.

Then, I put the pan upside down on the rack of a cool oven with a layer of foil on the rack below to catch any drips.

I tried 500 degrees first, leaving the pan in for 30 minutes. There wasn’t too much smoke, but when I took the pan out, there was some spotting, perhaps the pooling I was worried about. I reapplied more oil for another coat, but tried 450 degrees this time. It seemed to coat a little more evenly, but for subsequent coats, I cranked the temperature up to 475, which seemed to do well.

After about five coats, what I’m left with is a satin coating, not glossy, that very much resembles the non-stick coating on store-bought aluminum pans.

I haven’t yet baked a test cornbread, so I’ll write an update on that later. And I still have the other skillet, so maybe I’ll test mom’s method out on it one day.

If you’ve got the perfect seasoning method, I’d like to hear it. Send it to me at [email protected]

Category: Skillets  Tags: ,  Comments off

Deal of the Day: 50% off a KitchenAid Stand Mixer – Business Insider

The Insider Picks team writes about stuff we think you’ll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase.

Since you don’t have all day to scour the web for noteworthy sales and discounts, we rounded up the best bargains for you to shop in one convenient place.

Williams Sonoma

1. Save up to 50% on a KitchenAid Stand Mixer at Williams Sonoma

With Thanksgiving right around the corner, you’ll probably be doing some overtime in the kitchen. Whether it’s your first time hosting Thanksgiving dinner, or you’re well-seasoned holiday host, everyone could use an extra hand in the kitchen. This mixer is all the help you need — it can beat, mix, knead, and more, all with serious speed. With so many capabilities, you’ll use this powerful kitchen device all year round. Usually these mixers are very expensive, some ranging as high as $700, but right now you can find them for up to 50% off at Williams Sonoma.

Buy a KitchenAid Stand Mixer for 50% off at Williams Sonoma.

Club Monaco

2. Take an extra 30% off sale items at Club Monaco

If you’re looking to complete your winter wardrobe, or get a gift for that stylish someone in your life, head over to Club Monaco. They have a great selection of stylish pieces for men and women. Plus, now through November 20, you can save an extra 30% off sale items, for a total of up to 60% in savings. They even have a “steals of the season” section, where you can find plenty of great cold-weather picks on sale.

Shop sale at Club Monaco and take an extra 30% off your purchase.


3. Save $50 on an Echo Dot and Sengled Smart Lighting Kit at Amazon

One of the debatably coolest features of Alexa technology is that you can control lights with just your voice. To do this though, you need smart lights. Right now, you can get a set with an Amazon Echo Dot and a two-pack of Sengled smart color light bulbs for just $79.98. It’s a great price, and a great way to get into the world of smart home technology.

Buy an Echo Dot and Sengled Smart Lighting Kit for $79.98 (usually $129.48) [you save $50].

Cole Haan

4. Save 30% sitewide at Cole Haan

If you’re looking for a pair of well-made, comfortable shoes, that also look really good, you need to check out Cole Haan. They have great shoe options for men and women that blend superior comfort with style. Yesterday, it kicked off its Grand Giving Event, where the company is offering 30% off sitewide until November 18. We already checked out the sale and found lots of great options, and we think you will, too.

Shop shoes and more at Cole Haan and save 30% on your purchase.


5. Save up to 25% on everything at MVMT

MVMT is one of our team’s favorite watch startups for their range of timeless and innovative styles — as well as affordability. If you’ve been wanting a nice watch or pair of sunglasses, but thought waiting until Black Friday was the right move, lucky for you MVMT is helping you get your shopping done now. Through November 29, everything its site for 25% off.

Shop watches and sunglasses at MVMT for 25% off.


6. Get free bacon for the lifetime of your membership when you sign up for ButcherBox

ButcherBox is the easy way to get high-quality meats delivered right to your door. The monthly subscription service starts at $129 for a month’s supply of cuts curated by ButcherBox’s staff. You can also opt to personalize your order by selecting the cuts you’d like on your own. ButcherBox emphasizes quality, and is serious about sourcing the best meats — you’ll taste the difference. If you’re on the fence, when you sign up for ButcherBox right now you’ll get a free pack of bacon in every future ButcherBox you receive. That’s a lot of free bacon.

Sign up for ButcherBox and get free bacon for as long as you’re subscribed.

Bloomingdale’s Instagram

7. Take $25 off every $200 spent, plus save 50% on select items at Bloomingdale’s

With deals rolling out in preparation of Black Friday and Cyber Monday, it’s a great time to get your holiday gifting done — and Bloomingdale’s is a great place to start. With fashion and accessories for men, women, and kids, as well as beauty and home goods, you can find something for everyone on your list. They also have a great selection of luxury items (think handbags, jewelry, home goods) if you’re looking for a really special gift. Now through November 21, you can save big at Bloomingdale’s Big Brown Bag sale. You’ll get to take off $25 for every $200 spent, as well as save 50% and get free shipping on a selection of items.

Shop at Bloomingdale’s and save more when you spend more.


8. Save up to $235 on a mattress, plus get a free pillow at Leesa

You spend almost a third of your life asleep, so when it comes to your mattress you deserve a really good one. Leesa offers two super comfortable mattresses. The Leesa is a classic all-foam mattress that sleeps cool and relieves pressure, while the Sapira is a hybrid of foam and spring that contours to your body as you move throughout the night. Both are great options and right now you can get both on sale, plus get a free cooling pillow when you buy a Leesa mattress. With the code “BUSINESSINSIDER” you can save $160 on a Leesa or $235 on a Sapira mattress, plus get a free pillow (a $75 value.)

Buy a Leesa Mattress, Queen, for $835 (usually $995) [You save $160] plus get a $75 pillow for free.

Buy a Sapira Mattress, Queen, for $1,360 (usually $1,595) [You save $235] plus get a $75 pillow for free.

Category: Kitchenaid  Tags: ,  Comments off

Vodka & Latke Party recipes

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The Jonath family’s huge annual Vodka Latke Party relies on a few simple tricks: Do-ahead latkes and a communal approach to the dinner, in this case a big wine-braised brisket, courtesy of Oakland’s Eat Real Festival founder and Belcampo CEO Anya Fernald, and desserts provided by guests.

Leslie Jonath, author of the new “Feed Your People” (Powerhouse Books, $40), and her mother Suzanne begin the prep work well ahead of time. “Suzanne is a strong advocate of the freeze-ahead method for latkes,” Leslie explains in the book. “She makes one 50-latke batch at a time, freezes them and then reheats them in the oven the day of the party.”

Fifty latkes may sound like a lot, but each guest will likely eat four to six, topped with applesauce, sour cream or other toppings. So double this latke recipe to serve 10 to 12 people. One more tip: As anyone who has ever worked with potatoes can tell you, grated potatoes turn an unpleasant shade of gray very quickly. The crushed vitamin C tablet in this recipe helps prevent that.

The “Feed Your People” brisket recipe, which also appears in Anya Fernald’s “Home Cooked” cookbook, can be made ahead, too. Both the brisket and braising liquid can be refrigerated, covered, for up to two days, or frozen — unsliced — for up to two months.

“I love to serve brisket,” Fernald says, “because it’s a relatively affordable cut that, when braised, turns out to be a delicious, inexpensive main dish.”

And it’s perfect with latkes.

Latkes are the centerpiece of Leslie Jonath’s annual Vodka and Latke Party. (Photos courtesy Molly DeCoudreaux)

Suzanne Jonath’s Potato Latkes

Makes 25 pancakes


1 tablet vitamin C

2 tablespoons boiling water

2½ pounds russet baking potatoes

1 yellow onion, cut into 2-inch pieces

2 tablespoons matzo meal

2 large eggs, lightly beaten

1 teaspoon kosher salt

¼ teaspoon baking powder

Canola oil, for frying

Sour cream, applesauce for serving


  1. Crush the vitamin C tablet to a powder, using a mortar and pestle or on a cutting board with a heavy saucepan. (The acid in the vitamin C is used here to prevent the potatoes from browning.) Transfer to a small heatproof bowl and stir in the boiling water. Let cool.
  2. Peel the potatoes and cut into 2-inch pieces. Fit your food processor with the shredding attachment and, working in batches, shred the potatoes. Remove the shredded potatoes from the bowl and fit the processor with the blade attachment. Again working in batches, return the shredded potatoes to the bowl and pulse until they are the size of rice grains. Transfer the finely chopped potatoes to a large bowl (or two bowls if making a double batch), add the vitamin C mixture and toss to combine.
  3. Let the potato mixture stand for about 10 minutes until some liquid is released and the starch has settled into a thick paste at the bottom. Drain off the liquid, leaving behind the starch at the bottom. Stir the starch back into the potatoes, mixing well.
  4. Fit the processor with the shredding attachment and shred the onions. Remove the onions from the bowl and fit the processor with the blade attachment. Return the shredded onions to the bowl and pulse until they are the size of rice grains. Add the onions to the potato mixture along with the matzo meal, eggs, salt and baking powder, and stir until incorporated.
  5. Line two half-sheet pans with a double thickness of paper towels. If serving the latkes immediately, position racks in the top third and center of the oven and heat to 200 degrees. Have two additional sheet pans ready for the oven.
  6. Heat two large skillets over medium-high heat. Pour oil into the skillets to a depth of ¼ to ½ inch and heat until hot, but not shimmering. (Suzanne’s trick for checking the temperature is to put the end of a wooden chopstick in the oil; if bubbles quickly form around the tip, the oil is ready.) Using a soup spoon and allowing about 2 generous tablespoons per pancake, spoon the potato mixture into the hot oil. If you see liquid in the spoon as you scoop, drain the liquid back into the bowl from the spoon before adding the potato mixture to the oil. Do not crowd the pan or the latkes will give off too much steam, inhibiting crisping. Flatten the cakes slightly with the back of the spoon, then fry, turning once, until golden brown, 2 to 3 minutes on each side. Using a spatula, transfer the latkes to a paper towel-lined sheet pan to drain for a couple of minutes, keeping them in a single layer. Then move the latkes to an unlined sheet pan and keep warm in the oven for up to 1 hour.
  7. Repeat with remaining potato mixture, replenishing the oil as needed to maintain the same depth throughout cooking and bringing the oil back up to temperature between batches. Use a wire skimmer or slotted spoon to remove any burned bits from the oil before adding a new batch. Serve the latkes warm with sour cream and applesauce on the side.
  8. To make ahead: Let the latkes cool completely, then freeze them in a single layer until solid, about 1 hour. Transfer them to zip-top freezer bags, separating the latkes with parchment paper, and freeze for up to three months. When ready to serve, heat oven to 450 degrees. Arrange latkes in a single layer on half-sheet pans and thaw at room temperature for about 15 minutes, then bake until sizzling and crisp, 5 to 10 minutes (or 15 to 20 minutes, if you don’t have time to thaw them).
Brisket is a crowd-pleasing entree for any party, says Leslie Jonath in the new “Feed Your People” cookbook.

Anya Fernald’s Wine-Braised Brisket

Serves 6


5 pound first-cut beef brisket

Kosher salt, freshly ground black pepper

1 large red onion, cut into 8 wedges

2 fresh rosemary sprigs

2 cloves

4 juniper berries

1 teaspoon black peppercorns

750-ml bottle hearty red wine


  1. Heat the oven to 300 degrees. If necessary, trim the fat cap on the brisket to about ¼-inch thick. Generously season both sides with salt and pepper.
  2. Heat a large cast-iron skillet over high heat. When the pan is very hot, add the brisket, fat side down, and sear until deep golden brown, 5 to 6 minutes. Flip the brisket and sear the second side until brown, 5 to 6 minutes. (If the brisket is too large for your largest skillet, brown the brisket in a roasting pan spanning two burners.)
  3. Transfer the brisket to a large roasting pan. Add the onions, rosemary, cloves, juniper berries and peppercorns. Pour in the wine, then add water as needed for the liquid to reach halfway up the size of the brisket. Tightly cover the pan with aluminum foil, and place in hot oven.
  4. Braise until the brisket is fork-tender but not falling apart, 3 to 3½ hours. Remove from oven.
  5. Carefully transfer the brisket to a sheet pan. Increase the oven temperature to 375 degrees. When the oven has reached temperature, place the sheet pan in the oven and bake until a dark brown crust begins to form on the meat, about 20 minutes.
  6. Meanwhile, pour the braising liquid through a fine-mesh sieve into a clear measuring cup; discard the solids. Using a large spoon, skim off and discard any fat from the surface. If the braising liquid is not as reduced as you would like, transfer it to a saucepan, bring it to a boil over medium heat, and boil it until the liquid has reduced and thickened. Season with salt and pepper.
  7. When the brisket is ready, transfer it to a cutting board and cut it against the grain into ½-inch thick slices. Arrange the slices on a platter and spoon some of the braising liquid on top. Pour the remaining liquid into a pitcher or bowl to serve on the side.

— Excerpted from “Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around” by Leslie Jonath with 18 Reasons, Powerhouse Books, 2018 

Category: Skillets  Tags: ,  Comments off