This Farberware Classic Tool and Gadget Set includes all the utensils you need for all your food prep tasks. Set includes one each: slotted spoon, basting spoon, turner, slotted turner, spoon/spatula, spatula/scrapper, peeler, pizza cutter, can opener, 4-piece measuring cup set and a 4-piece measuring spoon set. Hand washing recommended for can opener, all other items are dishwasher safe.
Edgeware Grip 2-Stage Knife Sharpener is lightweight, portable, and easy to use on either a flat surface of the edge of your countertop or table. Carbide blades and crossed ceramic rods features pre-set sharpening angles that provide the proper sharpening angle every time. Carbide blades (Coarse) provide quick edge setting capabilities, and the ceramic rods (Fine) are used for the final edge honing. Two stages of sharpening offer the capability to put a razor sharp edge on very dull or damaged blades and touch-up already sharp blades. It comes with non-slip rubber feet and a soft grip rubber handle for comfort and steadiness when sharpening. The V-Grip bottom allows for added stability and comfort when using the sharpener on the edge of your countertop or table.
You will find blending easier than ever with this Cuisinart Smart Stick hand blender. Pick it up to blend cold drinks, hot soups, and crêpe batter – right in the pitcher, pot or bowl. It’s comfortable to hold, easy to use, and the blending shaft and beaker are dishwasher-safe. Enjoy!
This Cuisinart Smart Stick Hand Blender is designed to handle a variety of basic tasks. Elegant brushed chrome or a variety of bold colors houses a powerful motor, and the handy “stick” design lets you blend in a pot, bowl, or pitcher. With two speeds, you can handle all your food prep tasks on high or low. Operation is easy and cleanup is quick. What could be better?
What’s your favorite color? Cuisinart Smart Stick Hand Blender now available in a variety of colors.
Powerful 200-watt motor handles more blending tasks Stick design reaches into pots, pitchers, and bowls to extend blending options Ergonomically designed grip offers comfortable hold and more control while blending Operates with two speed, one-touch control for easy, one-handed blending Dishwasher-safe blending shaft and beaker make cleanup effortless Blends drinks, sauces, dressings, dips, purées soup, mixes pancake and crêpe batters in seconds!
One Touch On/Off Button: Allows you to activate the hand blender at the touch of a button. Simply press and hold down the Low or High button to blend or pulse. Once the button is released, blending will stop.
Comfort Handle: The handle allows you to control the hand blender with ease.
Motor Body Housing: A powerful 200-watt motor operates with an easy one-touch control.
Detachable Shaft: By pressing the release button on the back of the unit, the shaft will detach for easy cleaning.
Blending Attachment with Stainless Steel Blade and Blade Guard: This attachment easily snaps into the motor body housing. The stainless blade is partially covered by a stainless housing that keeps splashing to a minimum.
Mixing Beaker: 2-Cup mixing beaker is microwave-safe and dishwasher-safe. Use this container to blend drinks, shakes, salad dressings and more. Designed for easy gripping and drip-free pouring.
The specially designed blade is for mixing and stirring all kinds of foods, including salad dressings, powdered drink products, and sauces. It is ideal for combining dry ingredients, and can be used to emulsify mayonnaise, too.
This blade mixes and stirs while adding only a minimum of air to your mixture. A gentle up-and-down motion is all you need to make the most flavorful, full-bodied liquid recipes.
Always clean the Smart Stick motor body and blending shaft thoroughly after using.
Remove the blending shaft from the motor body. Clean the motor body only with a sponge or damp cloth. Do not use abrasive cleaners which could scratch the surface. To clean the blending shaft, wash by hand in hot water using mild detergent, or in the dishwasher.
Today I made a Hello Kitty Cake using fondant! I really enjoy making nerdy themed goodies and decorating them. I’m not a pro, but I love baking as a hobby. P…
You can now pre-order Gordon Ramsay’s new book – Ultimate Home Cooking – before it’s release 29th August 2013. Gordon Ramsay’s Ultimate Cookery Course is out…
Subscribe then check out the written versions: http://cookingfordads.blogspot.com/ or http://www.cookingfordads.net Here are the top ten gadgets and products…
We’ve sauteed white mushrooms before, now we’ll work with chanterelles. Chanterelles are golden-color fleshy wild mushrooms that have a relatively mild and slightly fruity flavor. I’ve noticed they hold their […]
Earlier this month, I had the pleasure of whipping up a real feast. The occasion was the birthdays and wedding anniversary of my brother and his wife, which all fall on the very same day in November. Because of our current work and child schedules, Su-Lyn and I don’t find the time to entertain as often or as dramatically as we used to. But for this dinner, I decided to go all out.
The menu consisted of seven courses, as follows: uni encased in tomato jelly; slow cooked prawns with scrambled egg and crab roe; foie gras with roasted figs and bocconcini; roasted bone marrow over porcini risotto; charsiu pork medallions with roasted brussel sprouts, spaetzle and pomegranate seeds; Japanese short rib curry; and matcha tiramisu. Several of the dishes were concepts I had been pondering for weeks. While others, like the marrow and risotto, were ideas inspired by what was available when I did my grocery shopping the day before the dinner.
In the past, when Su-Lyn and I had more time, we used to enjoy testing out new recipes, refining them a couple of times before unleashing them on guests. These days, however, we’re always running out of time. (In fact, it’s gotten so bad that a few weeks prior, when hosting some food journo friends visiting from the UK and realising that we weren’t going to have the time to prep the meal, we convinced one of our invited guests–fortunately a chef himself –to cook the whole meal for us… but that’s another story which I’ll write about in a few weeks.) So to make a long story short, we simply don’t get the chance to test recipes anymore. And since the majority of dishes for my brother’s and his wife’s birthday dinner were new things I’d come up with, I simply had to cross my fingers and hope they’d look and taste as good on the plate as they did in my mind.
In addition to my brother and sister-in-law, two other couples joined us. And everyone brought lots of wine — the highlight from a night of highlights was probably the 1969 Vega Sicilia Unico Gran Reserva that my sister-in-law’s soon-to-be brother-in-law brought with him. I think, in all, we opened 8 bottles of wine that evening, and ended the night sipping some 1998 Suntory Single Cask whiskey I had carried home from Tokyo this past September.
The meal, thankfully, was a success–obviously enhanced by good wine and conversation. At the end of the night, I asked Su-Lyn which was her favorite dish. She said she liked the uni and tomato jelly the most, which was really cool because it was the dish I was, in some ways, the most stressed out about.
I don’t know how or why I thought up the idea of trapping a tongue of uni inside a rectangle of tomato water jelly. I guess I figured that the flavors of sea urchin and tomato would work really well together. I also really liked the visual idea of serving a clear or semi-clear jelly with this bright orange tongue encased inside it. It was simply a dish I wanted to try making. And hoped that my guests would enjoy it. Fortunately, the dish came together really well and paired gorgeously with a lovely cult red Burgundy that one of our guests brought. Having made this once, it’s a dish I’ll definitely make again when entertaining.
While simple in concept, and simple in ingredients–uni and tomato, plus a few other things is all this really calls for–the dish does take a while to prepare (because of the tomato water) and is expensive (because of the uni). But if you have the time and the bucks, give this a whirl.
For the tomato water jelly
12 Japanese tomatoes
2.5g agar powder
8-10 nice large, super-fresh tongues of uni
optional addition which I used: doubanjiang (chili bean paste)
zest from 1-2 calamansi limes
Make the tomato water.
If you know how to remove the skins of tomatoes easily do so. Otherwise, don’t bother. Cut into quarters and then puree with a blender or stick blender. Pour the pureed tomato into a cheesecloth, gathering up the edges so you can tie the tomato puree inside a nice tight parcel. Quickly place the parcel inside a large pot and tie off the ends to a wooden spoon that can lie flat across the top of the pot. You want the parcel to be hanging about halfway down the inside of the pot. Clear or semi-clear liquid will drip from the cheesecloth parcel into the pot. This is your tomato water. Place the pot into your fridge overnight. The next day, hopefully all the liquid would have been extracted from the puree. Strain the liquid into a measuring jug. Salt to taste. For this recipe, we’ll use 300ml of the tomato water. Keep it chilled.
Prep your silicon mold by placing it on a metal tray that can fit in your fridge. Then sprinkle the calamansi zest inside 8-10 of the rectangles. Then place one tongue of uni, upside down, inside each rectangle. If you are using doubanjiang, spread just a tiny smear on the underside of each sea urchin tongue.
Pour 50ml of the tomato water into a small saucepan. Add the agar powder. Bring this to a boil while stirring/whisking frequently. Then lower the temperature to a simmer and simmer for 5-8 minutes, stirring frequently. Pour this back into a measuring jug with the reserved 250ml of tomato water. Use a stick blender to blend the liquids quickly and evenly.
Gently pour the tomato water solution into the rectangles, covering the uni. Pop this into the fridge for at least 6-8 hours.
When ready to serve, gently flip the mold over and carefully ease the jellies out one by one onto plates.
Photo taken by Henry Hariyono and generously shared here.
Tagliatelle al Cacao con Speck e Panna (cocoa tagliatelle with smoked ham and cream) and Lasagna alla Bolognese (classic bolognese lasagna)
A few years ago, I released The Baking Bites Cookbook. It was (and still is) a beautiful paperback cookbook that featured more than 50 recipes and tempting full-page, color photos of every baked good inside. I have gotten many requests to update the book and make it available in a digital format, and I just recently put the finishing touches on The Baking Bites Cookbook – Kindle Edition! This new edition of the book includes several revisions and is updated with a few new recipes, like one for a Mexican Dark Chocolate Truffle Tart, that were not included in the first edition.
The e-book can be found on Amazon and read on any Kindle or other tablet running a Kindle app. It is not currently available in other digital formats. So if you are an e-book reader, head over and download The Baking Bites Cookbook E-Book today for just $7.95!
If you’re like me and still have a soft spot for “old fashioned” books, you will be glad to know that beautiful paperback copies of the first edition of the cookbook are still available! These copies don’t have the new additional recipes that are in the Kindle edition, but they make fantastic gifts and I will sign each and every copy that goes out to give it that personal touch. The list price for the paperback book is $19.95, but if you order it directly from me, it’s only $16.95, including free US priority shipping. Paperback copies of the first edition can be found on my sale page.