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Vegetable Chopper Mandoline Slicer Dicer – Onion Chopper – Vegetable Dicer Food Chopper Dicer Pro – Food Choppers and Dicers – Spiralizer Vegetable Cutter – Veggie Chopper Spiralizer Vegetable Slicer

Fast, efficient meal preparation

The Fullstar Chop ‘n Slice PRO lets you tackle all of your slicing, dicing and grating needs with just 1 convenient kitchen tool. Dice onions quickly and skip the tears. Cube cheese in just seconds when unexpected guests drop buy. Treat your family to healthy meal. Nicer than competing choppers with fewer accessories, the Chop ‘n Slice PRO lets you deftly prepare homemade breakfasts, lunches and dinners to tantalize your family’s taste buds.

Designed for safety and durability

Our 8 interchangeable blades are made of rust resistant stainless steel so they resist corrosion and retain their razor sharpness indefinitely. For your safety, the Fullstar Chop ‘n Slice PRO comes with its own finger guard for safety. The 1.2-quart catch tray collects all your salad fixings as a rubberized non-skid base holds the unit firmly on your countertop or table during use. The blades and the non-toxic, BPA-free ABS plastic housing are all FDA and LFBG standard approved. The Chop ‘n Slice PRO disassembles completely for effortless clean-up in the top shelf of your dishwasher.

Customer Satisfaction is our top priority

We insist on the highest quality materials and manufacturing processes to bring you this premium home kitchen accessory. We confidently offer a 100% Money Back Guarantee for your peace of mind. In the unlikely event that our product does not meet your expectations, return it for a full refund of your purchase price.

Cut the tedium from your meal preparation tasks. Add the Chop ‘n Slice PRO to your cart today.

Product Features

  • 7-IN-1 MANDOLIN SLICER AND CHOPPER offers the functionality of multiple kitchen tools with 7 interchangeable cutting blades. Free-up space on your countertop and use just 1 easy kitchen gadget.
  • 1.2-QUART CATCH TRAY makes meal prep mess-free and easy. Molded finger guard and rubberized non-skid base ensure total safety and stability as you slice and dice carrots, cucumbers, potatoes and cheeses.
  • MANDOLINE SPIRALIZER JULIENNE – all stainless steel blades are razor sharp and non-corrosive. Our 7 interchangeable blades include: medium chopping blade; fine chopping blade; spiralizing julienne blade; ribbon blade; straight slicer blade; coarse grater; julienne slicer blade.
  • FDA AND LFGB standard approved and BPA Free. This compact slicer and dicer measures just 10.83″L x 4.65″W x 4.65″H and weighs 2.68 lbs. It can be fully disassembled for easy cleaning on the top shelf of your dishwasher.
  • 100% MONEY BACK GUARANTEE ensures your satisfaction. No other chopper offers this extraordinary combination of versatility and value. However, if the Fullstar Chop ‘n Spiral Slicer PRO does not meet your expectations, return it for a full refund of your purchase price. No questions asked.


The Science of Cooking: Every Question Answered to Perfect Your Cooking

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.

Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really “seal in” the juices? A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead.

Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.


Silicone Kitchen Tongs,Heavy Duty Non-Stick Stainless Steel Tongs Set with Locking Head and Silicone Tips Serving for Cooking,BBQ,Barbecue,Salad,Steak. 2 Pack ( 9 & 12 Inch ) Green

DECULO stands for delicacy,cuteness and love.By using DECULO’S kitchen utensils,you can make delicious food and at the same enjoy the anmosphere of love at home.

DECULO unique design :
1. 9 Inch & 12 Inch favorable 2 pack tong sets most meet your requirements indoor and outdoor.
2. Designed with thicker steel, premium silicone and a smoother locking action.
3. “O” Ring for convenient locking and easy hanging. (Pull out to lock and push in to use)
4. 100% FDA Grade and BPA Free, Dishwasher safe.

Product Features

  • PREMIUM FDA APPROVED SILICONE: DECULO premium silicone is 100% FDA Grade and BPA Free. It’s heat resistant to 480F, and stain and odor resistant. DECULO tongs heads offer the best grip and control available, and simply won’t melt, warp, rust.
  • EASY TO USE & DISHWASHER SAFE – Scalloped steel heads coated in silicone with Non-slip Surface design offer you the best control on food. Enough silicone tips give you comfortable. Sturdy stainless steel with premium heat resistant, no-stick silicone tips is easy to clean and dishwasher safe.
  • LOCKING MECHANISM & HANGING LOOPS – Pull the lock and store them in your drawer or hang them while using minimum space!
  • FAVORABLE 2 PACK TONG SETS – 9 & 12 inch tongs most meet your requirements indoor and outdoor
  • FULL DECULO WARRANTY – Provides 100% no questions asked money back guarantee. If you’re not completely satisfied with your silicone tongs purchase simply let us know and you’ll be offered a FULL refund or replacement.


Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Instant Pot Duo Mini is the ideal companion to the Duo 6 Quart, 7-in-1 programmable multi-cooker replaces 7 kitchen appliances, combines the functions of a Rice Cooker, Pressure Cooker, Slow Cooker, Steamer, Sauté, Yogurt Maker, and Warmer. 11 smart built-in programs – Rice, Soup/Broth, Meat/Stew, Bean/Chili, Sauté, Steam, Porridge, Yogurt, Slow Cook, and Keep Warm, your favorite dishes are as easy as pressing a button. The Instant Pot Duo Mini Rice Cooker Function cooks up to 6 cups of uncooked rice (12 cups cooked rice), the rice cooker function can cook all types of rice including white rice, brown rice, wild rice, sushi rice, risotto rice and more. Accessories include a rice measuring cup, stainless steel steam rack without handles, rice paddle, soup spoon, condensation collector and recipe booklet. The Duo Mini is versatile it can be used at home to make a small dish for two, side dish or while traveling such as camping, traveling by RV, boating, sailing, hotel excursions etc.. A 24-hour delay start timer for delayed cooking is great for busy families allowing you to have your food ready when you get home from a busy day at work. Automatic keep warm holds the temperature of the dish until you serve. NOTE: This product is 110v and for use in North America, if you live in Europe or other 220-240v territories this product will not operate.

Product Features

  • Instant Pot Duo Mini, the ideal companion to the Instant Pot Duo, the number # 1 selling multi-cooker, combines 7 kitchen appliances in 1, Rice Cooker, Pressure Cooker, Slow Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
  • Perfect for smaller families or to make a small dish for two, side dish or while traveling such as camping, traveling by RV, boating, sailing, hotel excursions Cooks up to 12 Cups of rice (Cooked), 6 Cups of rice (uncooked)
  • Features 11 Smart Programmable digital controls – Rice, Soup/Broth, Meat/Stew, Bean/Chili, Sauté, Porridge, Steam, Slow Cook, Yogurt, Keep Warm, and Pressure Cook
  • Note: The Instant Pot Duo Mini max capacity is 6 cups uncooked rice (12 cups cooked), please use the rice measuring cup that comes with the Duo Mini.
  • Up to 24 hour delay start, automatic Keep Warm up to 10 hours, and sound ON/OFF..10 Safety Mechanisms – UL and ULC certified
  • Stainless steel (18/8) inner cooking pot, food grade 304, no chemical coating, 3-ply bottom dishwasher safe.
  • Accessories include: Rice measuring cup, stainless steel steam rack without handles, rice paddle, soup spoon, condensation collector and recipe booklet. To maximize performance of cooker only use genuine Instant Pot accessories.


Beautiful Brussels Sprouts Video by The Pioneer Woman

I wanted to thank you so much for watching my Creamy Mashed Potatoes video and weighing in last week! I read every comment and the feedback was so helpful as I plan the next several cooking videos. Great suggestions, guys—some of it I never would have thought of myself.

Your suggestions will be reflected in the next round of videos I shoot later this month. In the meantime, I wanted to share this video with you, because this happens to be one of my favorite side dishes of all time (and I think it’s one of the prettiest—look at the color!) I filmed this the same time I filmed the mashed potatoes, and it was lots of fun.

The printable recipe is on my original post if you like to print things out: Beautiful Brussels Sprouts post w/ printable recipe

And here it is in living color!

 


Lemon-Chocolate Chip Soft Biscotti

These lemon-chocolate chip soft biscotti are an old recipe from my grandma; they are part cookie, part biscotti, sponge-like soft, lemon-scented, and loaded with chocolate chips. Full of traditional flavor and with a recipe that feeds a small army, this is a perfect holiday gifting cookie!

Soft biscotti sliced and laying on parchment paper.

The story behind how I came to unearth this recipe is a long one, so I’ll give you the short and sweet version… I first had something that tasted like these at a friend’s house over the holidays. Someone in her family made them, but that was the first and last time I had them, and then tried for months to recreate them myself, to no avail.

Then I mentioned it to my grandma and tried to explain what they tasted like and what the texture was like, and lo and behold, she said she had a recipe just like that! Apparently she hadn’t made them in years and years because not many people in the family cared for them, which is why I had never tasted them at her house before.

I tried the recipe, and… boom! It was just like what I tasted at my friend’s house and for someone who really, REALLY does not care for lemon-flavored food (neither sweet or savory, just in my ice water, please), the fact that I absolutely love these little soft biscotti says a lot (also, chocolate chips don’t hurt, either).

A sliced lemon and measuring cup with chocolate chips.

Once you read the recipe you may have a few questions, so let’s get those out of the way…

  • This recipe makes A TON. Eight loaves, to be exact. It’s great for the holidays because you can gift them and add them to your cookie trays with wild abandon, but if you don’t have the need for that much, you can definitely scale the recipe down (I recommend keeping the additional egg yolk to retain the tender consistency).
  • This recipe calls for margarine. I know, it’s so 1950’s, but let’s just roll with it here. I have, more than once, unsuccessfully swapped butter for margarine in old recipes, so now I just embrace the margarine. If that’s what my grandma used, that’s what I use.
  • I think you could swap orange peel and juice for the lemon, if you’d like a different flavor profile. Orange and chocolate is delicious, right?!

Overhead shot of soft biscotti sliced on parchment paper.

I call these soft biscotti because the mixing method is nearly identical, they are shaped as such, but they don’t go through the slicing and second bake that traditional biscotti do; the consistency is a little sponge-like, maybe like a tea cake, and they just TASTE old-fashioned, which I love.

They come together fairly quickly and easily, so you get a lot of bang for your buck given how much the recipe makes. And these freeze really well, too… just wrap them up really tightly in plastic wrap and foil, tuck in a freezer bag, and you’ll be all set for last-minute company.

I hope you enjoy this a-little-bit-different-but-totally-delicious recipe that’s just begging to be enjoyed!

Sliced soft biscotti on parchment.

Five years ago: Snowball Cookies
Six years ago: Gingerbread Men Cookies

Did you make this recipe?
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Lemon-Chocolate Chip Soft Biscotti

An old recipe from my grandma full of traditional flavors and perfect for gifting over the holidays!

Ingredients:

For the Dough

  • 6 whole eggs + 1 egg yolk
  • 3 cups (595 grams) granulated sugar
  • 2½ cups (567 grams) margarine, at room temperature
  • Zest of 6 lemons
  • Juice of 1 lemon
  • 1 tablespoon cream of tartar
  • 1 tablespoon baking soda
  • 9 to 10 cups (1,275 grams) all-purpose flour
  • ½ cup (120 ml) milk
  • 4 cups (680 grams) semisweet chocolate chips

For the Egg Wash

  • 1 egg white, lightly beaten
  • Granulated sugar, for sprinkling

Directions:

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together 9 cups of the flour, baking soda, and cream of tartar; set aside.
  3. Using an electric mixer on medium speed, blend the eggs and sugar until thoroughly combined, 1 to 2 minutes. Add the margarine and blend well. Add the lemon zest and juice and mix until smooth and combined.
  4. Reduce the mixer speed to low and gradually add the flour mixture alternatively with the milk until just combined. Using a rubber spatula, mix in the chocolate chips.
  5. Turn the dough out onto a lightly floured surface and divide into 8 pieces. Dust the dough lightly with flour if it’s too sticky to handle. Gently shape the dough into logs that are approximately 10 inches by 2 inches, then transfer to the prepared baking sheets (depending on the size of your sheets, you should be able to bake two or three loaves per sheet).
  6. Brush the tops with the beaten egg white and sprinkle with sugar. Bake for 25 to 30 minutes, or until golden brown and tester comes out clean. Allow to cool completely before slicing. The soft biscotti can be wrapped in plastic wrap and stored at room temperature for up to 1 week. You can also add a layer of aluminum foil and freeze for up to 2 months.

Recipe Notes:

  • While you may be tempted to substitute butter for the margarine, I would caution against it, as it may change the taste and texture of the dough.
  • This recipe can be scaled down if desired.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Lemon-Chocolate Chip Soft Biscotti appeared first on Brown Eyed Baker.


Greek to Me & MyHeritage Special Offer

Do I look Greek to you? I don’t think I do but my dad and my uncle both have olive skin and brown eyes, as did their mother who was sometimes misidentified as Italian. Recently I got a chance to try out one of those DNA tests and it estimated my ethnicity at 89.1% Ashkenazi Jewish, 2.2 Balkan and 8.7 Greek. The Ashkenazi and Balkan are not surprising but the Greek is. Of course, Greece isn’t all that far away from Romania and I know that some of my ancestors did come from Romania. 

If you would like to either take one of these DNA tests or give one as a gift, MyHeritage is offering the kit for half off the normal price, just $49 today only and you can get free shipping by going to https://www.myheritage.com/dna and using the code MHCOOKINGWITHAMY

Whether or not I’m Greek is up for debate since DNA tests cannot definitely determine your ethnicity, but they are fun. Also have I mentioned I love Greek food? Unfortunately many Greek restaurants in the US have rather limited menus. My two favorite Greek restaurants that go way beyond the most typical dishes are Kokkari in San Francisco Molyvos in NYC. And for rotisserie pita sandwiches or salads I frequent Souvla in San Francisco (don’t miss their frozen Greek yogurt with baklava crumbles or Greek sour cherry syrup). 


If you want to cook Greek food, I’d like to point you in the direction of two fantastic Greek food writers, Diane Kochilas and Aglaia Kremezi. They both have wonderful recipes on their websites. What I love about these two writers is that they really delve beyond the dishes everyone already knows and are part of the healthy Mediterranean diet. Kochilas wrote Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die and Kremezi is author of Mediterranean Vegetarian FeastsI was fortunate enough to meet them at a culinary conference a few years ago. On my wish list? Taking Greek cooking classes from them in Greece, Kremezi teaches at Kea Artisanal and Kochilas teaches on Ikaria

Disclaimer: I received the MyHeritage kit free of charge I was not compensated monetarily for this or any other post. This post does include affiliate links. 

Perfecting Tonkatsu

Any long-time reader knows that I’m slightly obsessed with pork and pork dishes. One of the first “restaurant” dishes that I fell in love with as a child is tonkatsu, and it’s eggy variant katsudon. I say “restaurant” because this crisp breaded Japanese pork chop dish was something I couldn’t get at home. Japanese recipes were definitely outside my mother’s culinary wheel house. So I could only enjoy a tonkatsu when the family went out for Japanese (which fortunately was quite often, Japanese being my mother’s favorite cuisine, outside of Chinese that is).

My own kids are a little more fortunate in that Su-Lyn and I have dedicated a fair portion of our lives to learning a cookbook’s worth of global recipes that appeal to our little ones (and to us as well). So when T1 demands shabu shabu, a penne Bolognese, or a four cheese pizza, he gets fairly authentic versions, with almost everything made from scratch.

But when I was a kid, ordering a tonkatsu or katsudon was a treat. These were also my preferred go-to dishes in Japanese restaurants until I was about 13. While my parents were sushi lovers, and my brother started appreciating raw fish at an early age, the idea put me off for years. I simply refused to eat it until one day, during my thirteenth year, I suddenly realized that maybe I was missing out on something delicious. I boldly ordered a sashimi deluxe, much to the surprise of my family. Plus a warning from my mother, who said that I should have ordered just one or two pieces to try and that I had to finish the entire “deluxe” platter “or else!”.

Today, I’m still a huge tonkatsu fan. I’m constantly looking out for awesome versions, both here in Singapore and overseas. The best I’ve had, or at least my favourites, have been at Butagumi and Katsuzen, both in Tokyo. What I look for is a moist, tender, flavourful pork cocooned in a crisp yet still somewhat fluffy batter. The color of the crust is really important too; it can’t be overcooked, i.e. too dark and tasting a little burnt.

Over the years, I’ve occasionally dabbled with making tonkatsu at home, but because we can get pretty great variants here in Singapore, I never really got serious about it. And partly because of that (and partly because of a lack of proper research), the ones I made at home never matched what I’d eaten in better restaurants.

This past week, however, I decided to get serious. The superwife was going to be out, which gave me time and the opportunity to experiment in the kitchen. I also finally decided to skim a few recipes, both in cookbooks I own and online.

I also remembered that 5 years back, Su-Lyn and I learnt how to make a delicious crisp fried pork loin noodle soup dish (pakomen) from the chefs at the Capitol Hotel Tokyu. What struck me about that pork preparation was that the marinated loin was dredged in potato starch.

I decided to do that this time as well. I had marinated my pork loin for a few hours in soy sauce and sesame oil. Having wiped it dry, I pounded it flat with a kitchen mallet; not so flat that it would tear, but at least 50% flatter than it was originally. I then dredged the pork in the potato flour and dipped it into beaten eggs, making sure it was entirely coated. I then placed that into a bowl with panko.

Now, I’ve found that when you do a simple flour-egg-panko breading, sometimes when you fry your meat, a lot of the panko breaks or falls off in the hot oil. On those occasions, the crumbs simply haven’t bonded sufficiently. I’d also read that a moist panko crumb sticks better. So, after coating my pork lightly but evenly with panko, I dipped it back in the egg, then returned it to the panko. The resulting crust had just the right consistency, i.e. the right thickness and it seemed to hold together well.

I then placed the breaded pork on a tray lined with baking paper and let it sit in the fridge for at least 30 minutes. I’ve learned also that it’s good to let breaded meats rest for a bit. This helps the crust to settle and stay together when frying.

Before frying, I took the pork out of the fridge and let it rest for another 15-20 minutes, mostly because I didn’t want the internal temperature of the pork to be too cold. In the meantime, I got a pot ready and heated up my oil. You want the oil to be able to almost submerge the pork when you fry it. I also prepared a wire rack, placed over a tray.

Once the oil was ready (test it by tossing in a few panko crumbs — it should start to bubble right away), place your pork carefully in. Fry for 90 seconds then flip the pork carefully and fry for another 90 seconds. Remove the pork and place on the wire rack. Wait for 5 minutes.

Just like with French Fries, if you want a crispier tonkatsu, the secret is in double frying. The resting time between fries also allows the pork to gently cook. After 5 minutes, place the pork back in the oil, cooking for 2 minutes, then flipping and cooking for another 2 minutes. Take the pork out, shake off excess oil carefully and return it to the wire rack. Let it rest for another minute and then you’re ready to cut it up and wolf it down.

Now, this might seem like an awful lot of steps to make something as simple as a breaded pork cutlet, and it is. Which is why it’s sometimes simpler to head out for certain dishes. But I’m happy I’ve finally perfected this. As are my kids, both of whom like tonkatsu (although probably not as much as I do). And now I know I can make this for the rug rats at home whenever they want, which makes the time and effort to do this properly totally worth it.

I hope this works for you as well. Happy eating.

The post Perfecting Tonkatsu appeared first on Chubby Hubby.


Brown Sugar Apple Cupcakes with Candied Ginger

As wonderful as apple pie is, it isn’t the only dessert out there that uses apples. These Brown Sugar Apple Cupcakes with Candied Ginger are an excellent choice for times when you want an apple dessert, but only have a single apple on hand. Anyone who has baked a pie knows that you’ll need at least a few apples to create the filling, and it’s nice to know that there are some options out there for times when you have only one apple to use up.

These cupcakes are a wonderful option for fall and winter baking. The base is a buttermilk and brown sugar batter that is spiced with ground ginger, nutmeg and vanilla. They’re packed with bits of diced apple and candied ginger. They have a tight, but very soft crumb, and the flavor of the apple and spices comes through really well. They’re downright addictive – and very satisfying if you’re in the mood for an apple dessert.

For best results in these cupcakes, you will need to dice your apple very fine. Any type of apple can be used – unlike apple pie, where you need apples that will hold their shape during a long bake – so feel free to use what you have on hand. My apple was diced into pieces that were less than 1/4-inch, which was about the same size as the pieces of candied ginger that I used. The apples blended almost seamlessly into the batter at that size, giving the cupcakes a lovely apple flavor without making them soggy due to excess moisture (a problem for cupcakes that use fresh fruit, sometimes).

Brown Sugar Apple Cupcakes with Candied Ginger

The cupcakes are finished with a vanilla cream cheese frosting and a sprinkling of candied ginger. They’re actually delicious enough to eat on their own, without the added frosting, but a little cream cheese is always a nice match for an apple cake. A few bits of candied ginger ties the frosting in nicely with the cupcakes and gives those eating them a look at what they’ll find inside.

Brown Sugar Apple Cupcakes with Candied Ginger
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1 cup light/golden brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup candied ginger pieces
3/4 cup finely diced, peeled apple
1 batch Vanilla Cream Cheese Frosting (recipe below)
candied ginger, for garnish

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt, ginger and nutmeg.
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Mix in the remaining dry ingredients and add in the ginger and diced apple when almost all the flour has been incorporated. No streaks of flour should be visible in the finished batter and both the apple and ginger pieces should be well-distributed.
Divide batter evenly into prepared muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached. Allow cupcakes to cool on a wire rack before frosting with Cream Cheese Frosting and decorating with candied ginger.

Makes 12.

Vanilla Cream Cheese Frosting
1/2 cup butter, room temperature
8 oz cream cheese, room temperature
2 – 2 1/2 cups confectioners’ sugar
2 tsp vanilla extract
pinch salt

Combine butter and cream cheese in a large bowl and beat until smooth. Blend in 1 1/2 cups confectioners’ sugar, vanilla and salt and mix until frosting is smooth. Gradually blend in remaining confectioners’ sugar until frosting is thick and spreadable.

The post Brown Sugar Apple Cupcakes with Candied Ginger appeared first on Baking Bites.


How To Make Apple Butter by Sommer