What used to be associated with cowboy campfires and southern kitchens is now a staple for home chef's worldwide. This 12-inch cast iron skillet is a hearty pan that will cook gourmet food to simple, diner-style suppers, quickly and efficiently. Keep it handy and treat it well and it will last for generations.
Emeril's cast iron pans come pre-seasoned, saving you time and offering top performance. Pans are desirable for their excellent heat retention and even distribution of heat, and these in particular incorporate special features such as the signature thumb rest and longer handle. Best of all, its affordable!
If you are looking for an amazing kitchen tool to make ice cream with and have a Stand Mixer by Kitchen Aid , consider buying their Kitchen Aid Ice Cream Attachment. If you love gelato, this ice cream maker attachment has been rated by Gourmet Magazine as producing ice cream that is the most similar in texture to Italian gelato. It comes with a 2 quart bowl which is a bit larger than most household ice cream makers and is affordable at $79.99. For those of you who don't have a Kitchen Aid Mixer, consider Cuisinart 2-qt. Duo Frozen Yogurt - Ice Cream Maker, Stainless Steel and Black. This is another affordable alternative that is simple and easy to use at $79.95. This ice cream maker comes with two one quart bowls for the serious ice cream maker. For those picky eaters in your family, you can make ice cream in one bowl and sorbet in the second bowl at the same time.
The Microplane, Zester/Grater is a must have for any organic chef. This tool makes it easy to zest citrus while leaving behind the pith (the pith is the white bitter part of the citrus skin). One can use it to finely grate, onions, ginger and hard cheeses like Parmesan Reggiano, which makes it a cinch to pass the block of parmesan with your favorite Italian dinner. It comes in handy when you need to zest 25-30 lemons when making Limoncello or our own Organic Blood Orange Almond Vinaigrette.
When people think of "organic food," many think of bland, grungy, dirty looking food that's uninspired and tastes close to something like to dirt. What most people don't know is that many fancy five star restaurants and celebrity chefs use organic food every day on their menus. This is one of the many secrets behind why their food tastes so incredible. It's not until recently that haute cuisine restaurants and other restaurants began to brag about a dish on their menu or their restaurant being organic. This is happening because the public is gradually catching on to the secret behind organic food; it just tastes better than its conventional counterpart.
The following is a list of must have tools for the serious organic cook. These tools I can not live with out. I have been known to take one or two of these tools to a dinner party where I am helping prep a meal.
What's the difference and how do I substitute dried herbs for fresh herbs?
When you have to substitute dried herbs for fresh or vice versa, remember this ratio: One tablespoon of chopped fresh herbs is equal to one teaspoon of dried herbs. When you can't harvest fresh herbs from your organic garden or from your local market then opt for the dried herbs. If buying hot-house grown herbs, remember these herbs have less flavor than the herbs picked fresh from your garden so use more.
My theory on cooking is personal: I always cook for myself, taking the time to prepare a real treat for my taste buds. A fabulous tasting feast always begins with the freshest organic ingredients you can afford. Use real food and not fake substitutes that are full of fillers. I don't buy into "low fat" or "low carb," and believe you can eat anything you want in moderation and small portions and most important listen to your body, it will never steer you wrong.
The following are simple kitchen maintenance tips that will help keep your kitchen in tip top shape.
Knives. Why is it important to keep them sharp? Dull knives are more dangerous than sharp knives. Dull knives can easily slip which usually results in cutting the cook.
Additional cutting tip: When cutting produce, or anything for that matter, to avoid the threat of a knife slipping and cutting you, create a flat surface on whatever you are cutting.
Example: If you are cutting something round like an apple, create a flat surface by cutting off a small portion of the top, bottom or a side and now you have a safe flat surface to work with and you can begin cutting your battonets!
Label left-overs in plastic wear and baggies. Have you ever gone to clean your refrigerator before a big party and found 20 unidentifiable items that have been forgotten or lost in the back of the refrigerator? Use masking tape and label all leftovers in baggies and plastic wear and date them so you know when they went into your refrigerator!
Throw out the old to make space for the fresh. Throw out old spices that have gone stale such as ground nutmeg and cinnamon that lose flavor when ground and stored for long periods of time. These spices should be bought whole to keep their freshness and have a longer shelf life. Baking powder should not be kept for more than six months. Baking powder loses its activating capability needed for baking after six months. Label it with a date when you buy it then you know when to toss it and buy a fresh container.
Everyone has experienced the angst or anticipation of wanting to chill a bottle of white wine or champagne fast. The usual practice is to throw it in the freezer and wait a half hour to forty-five minutes. Any wine expert will agree this is not the best way to chill a wine and not good for its flavor either. Putting wine on ice will shock it and is definitely not good for champagnes delicate bubbles.
As a lover of fresh organic food, cooking, and gardening, I have prepared my fair share of meals and thrown a few parties. Here are ten clever cooking secrets and techniques that will make you a better cook and advance your skills.
