Austin360Cooks: What's the right blender for super soft slushies?06/07/16 ,via Austin American-Statesman
When it comes to purees, I get by with a Cuisinart food processor , but some things, like ice for a frozen margarita or daiquiri, you just don't blend in a food processor. It turns out that Davis had a sub-par blender, too, and she recently upgraded. I
Testing Do-It-All Kitchen Appliances That Chop, Blend, Stir and Cook06/02/16 ,via Wall Street Journal
IN MY KITCHEN, I have a pretty typical battery of small appliances: Cuisinart, hand mixer, blender, slow cooker. While each does its particular job well enough, collectively they excel at only one thing: taking up space. . While my choux baked in
New Cuisinart food processor just right for the busy cook11/25/15 ,via Boston Herald
The new Cuisinart Elemental 11 Food Processor ($149) is an easy-to-use, 550 watt food processor that has a smooth gunmetal look that makes it an attractive appliance one can store on the counter for frequent usage. Featuring an 11-cup container with a
Table Talk: The bridal kitchen shower05/29/16 ,via BurlingtonFreePress.com
Every kitchen needs a powerful food processor, with 7-8 cup work bowl and a selection of blades. My Cuisinart mini-chopper is a useless, noisy piece of junk. I use the larger one for everything. The other two must-haves are a heavy-based blender with
Sage advice from the pros in Johnson & Wales cooking class05/17/16 ,via The Providence Journal
The class in French Provençal Cuisine was held in the ultra-modern Cuisinart Center. Our classroom was well-equipped with baking sheets, food processors and virtually every spice, herb, pan and gadget imaginable. The class of about 16 students was led
New Cuisinart food processor just precisely for the busy cook - Boston Herald
The new Cuisinart Primitive 11 Food Processor ($149) is an easy-to-use, 550 watt food processor that has a smooth gunmetal look that makes it an attractive appliance one can store on the bar for frequent usage. Large pieces of carrot shred evenly and with far more ease than using a manual food grater. Source: www.bostonherald.com
Board Talk: The bridal kitchen shower - BurlingtonFreePress.com
Back in the day, June was for weddings preceded by kitchenette showers. Now, newlyweds often return from the honeymoon to a kitchen they’ve long been cohabiting. Hopefully, the ring on the finger will mean sticking that monkey with knock wood so much as touch into other pies. Let’s pretend we’re having a kitchen shower based on the recommendations of a genie many years out of the bottle. First a parley about tabletop appliances, in case this is a chip-in shower: Don’t scrimp. Don’t fall for silly single-use gadgets. Every kitchen needs a energetic food processor, with 7-8 cup work bowl and a selection of blades. My Cuisinart mini-chopper is a useless, noisy piece of junk. I use the larger one for caboodle. The other two must-haves are a heavy-based blender with glass carafe and a KitchenAid stand mixer with paddle, whisk and dough wholly set free. As for toasters, the worthy ones share the heavy metal genre. These are seldom seen outside restaurant kitchens. But who wants to fiddle with outfitting the processor for one potato and two carrots. Then you get the hang the uses will be obvious. Looks like a long-bladed spatula used for frosting a cake – but with tiny razor-keen-minded ridges. Nothing grates the zest (colored part of skin) off citrus better than this. •A subscription to Cook’s Illustrated armoury. Two decades ago I spent a day with editor/author/PBS host/food scientist Chris Kimball in his Vermont vacation home/test larder. The ad-free magazine is gorgeous, the preparations, practical. Subscribers often frame covers, for kitchen art. •A kitchen timer: No electronic widget replaces this legendary mechanical device with a wake-the-dead screech when the cake’s done. •A meat syringe: Eventually, every bride and preen will host Thanksgiving dinner. Injecting the bird with strong chicken broth, white wine, melted butter or a coalition insures moist white meat. Then you’ve ignored the slick food publications. Eggs have not only regained the nutritional spotlight but cooks are freshening up their mischievous recipes. •A kitchen fire extinguisher: Not only necessary, but good for a few laughs at the expense of the bride who burns water. •Practical dish towels: Solidly, a no-brainer. Others, too heavy or too decorated. I found the perfect compromise: inexpensive, all-cotton terry, not-too-thick bathroom towels at Walmart or in another place. The hand towel size is perfect, usually comes in solid colors for two dollars or less. •A stockinette-covered rolling pin: Pie crust is an art. Budding Rembrandts will rumble the going easier with a wooden rolling pin covered in stockinette, which looks like a can-can dancer’s mesh hose. The “stocking” slips over the pin, slips off for cleaning. Convenient at kitchen stores. usually carry it. •A charcoal-burning grill. If only for back-up, like when the tank runs dry. Everybody knows that gas grills over maximum convenience, minimum flavor. Accompany the grill (small one’s fine) with a bag of real charcoal and kindling. •A sharpening stone: There’s something both unsophisticated and satisfying about honing a knife on a stone. Professionals do it — what better testimony. Accompany the stone with a worthy knife. •A really, in the final analysis good skillet: Not long ago I devoted a whole column to skillets. They must be very heavy, almost uncomfortably. Source: www.burlingtonfreepress.com
Philosopher advice from the pros in Johnson & Wales cooking class - The Providence Journal
We roasted the tomatoes in the oven longer than I would have rationality and toasted slices of a baguette brushed with olive oil to make the crostini. We spread the tapenade on each slice of bread and then added two halves of the roasted cherry tomato. My sister made the donation even prettier by adding one leaf of fresh rosemary on each slice. This was the first time I saw the Pan-Roasted Vegetables with Fresh Aioli, planned by another group. I learned that they blanched baby carrots, pearl onions and Brussels sprouts before shocking the vegetables in ice water. Then they seared those vegetables, along with tomatoes and more, in a turn iron pan. The many steps, plus the aioli, gave this dish layers of flavor. Source: www.providencejournal.com
Bing news feed
Austin360Cooks: What’s the right blender for super soft slushies?06/07/16 ,via Statesman
When it comes to purees, I get by with a Cuisinart food processor, but some things, like ice for a frozen margarita or daiquiri, you just don’t blend in a food processor. It turns out that Davis had a sub-par blender, too, and she recently upgraded.
Top 10 Best Food Processors09/18/15 ,via heavy.com
Whether you want a basic no-frills processor or one with all the bells and whistles, here are your best bets. This Cuisinart food processor is powered by 350 watts, ensuring optimal power and food preparation. An 8-cup work bowl gives you ample space, ...
The best food processor05/24/16 ,via Engadget
Read the full article here. After spending 40 hours researching food processors , interviewing experts, and conducting nearly three years of long-term testing, we still think the Cuisinart Custom 14-Cup Food Processor is the best choice for most home cooks.