For More Info or to Buy Now: www.hsn.com Outfit your kitchen with the versatile pieces in this Emerilware 12-piece Stainless Steel with Copper Cookware Set. You can prepare a broad array of scrumptious meals with these ingeniously... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #515683
Saturday, December 31, 2011
Sunday, December 25, 2011
Emerilware Pro Clad Stainless Steel Tri-Ply 12-Piece Cookware Set
!±8± Emerilware Pro Clad Stainless Steel Tri-Ply 12-Piece Cookware Set
Brand : Emerilware | Rate : 
| Price : $299.95
Post Date : Dec 25, 2011 15:32:17 | Usually ships in 24 hours
| Price : $299.95Post Date : Dec 25, 2011 15:32:17 | Usually ships in 24 hours
- Bonded tri-ply stainless/aluminum/stainless cookware for optimum heat conductivity and cooking performance
- Suitable for gas, electric, ceramic glass, or induction stovetops
- Flared rim for clean pouring; tempered glass lids
- Ergonomically designed handle attached with stainless steel rivets
- Dishwasher safe
More Specification..!!
Emerilware Pro Clad Stainless Steel Tri-Ply 12-Piece Cookware Set
Friday, December 16, 2011
10 Dishes Every New Bride or Groom Must Know How to Make!
Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future children, your visiting family members and - of course - inlaws.
A while back, one of my young daughters (who I hope wasn't getting any ideas), asked me which 10 recipes I thought every newly married person should be able to make. After thinking, off and on, about it for a few days, I came up with what I believe are the top ones. Before we get to the recipes, I'd like to just share a few words that would have made life a lot easier on me had someone shared them with me when I first began cooking!
Cooking is an art. It isn't a chore to be endured or a duty to get out of the way. It truly can be one of the most rewarding and satisfying things you'll ever do. Just like most things, anyone who wants to become good at it can. Anyone who wants to become great at it can. There's an ancient Chinese Proverb that says, "The only difference between a good housekeeper and a bad one is an hour a day." I took the liberty to edit the proverb to tell you, "The only difference between a good cook and a bad one is an hour a day." If you make up your mind to become a great cook and dedicate even just one hour a day to honing your skills, you'll earn your apron's stripes!
A few things you should always remember:
Never leave the kitchen when you're baking cookies or biscuits. I wouldn't advise ever wandering away from the kitchen while cooking, but when it's something like cookies or biscuits, doing so is usually disasterous. They're just looking for a reason to burn and take your departure as the open door they need.
When getting cookbooks, go to the used bookstores - or check online auctions or Amazon.com. The cookbooks that were written in the 70s and 80s were some of the best. You'll find ingredients you've actually heard of, for one thing, plus they tend to have more of the basic recipes you'll need for starting out.
Watch Food TV! It is really addictive, and even more informative. I'd suggest you not ever, under any circumstances, miss an episode of Paula Deen's "Paula's Home Cooking", Rachel Ray's "30 Minute Meals" or Alton Brown's "Good Eats". They're the top, in my opinion. After you're more familiar with your way around the pots and pans, you'll be ready for Emeril, but you have to work up to him!
Now, to the top ten recipes you'll need. Either consult some of those cookbooks I told you about, or a website, such as http://www.foodtv.com or http://www.buttermilkpress.com, or ask various family members for their favorite recipes for each. They'll get a real kick out of that. Plus, if you happen to ask an inlaw for their favorite recipes, you'll get off on an especially agreeable note!
Breakfast/Brunch:
1. French Toast and Pancakes. Nothing will impress him or her quite like a tall, warm stack of delicious pancakes with butter melting off the sides.
2. Egg dishes: Scrambled, fried and poached. Note: When cooking eggs, remove them from the skillet before they actually look completely done. They continue cooking even after they're removed to the platter.
3. Buttermilk BIscuits. Buttermilk in a recipe makes everything instantly better. Whether it's biscuits, pancakes or cornbread, it's presence improves the flavor ten-fold.
4. Great coffee. You absolutely must be able to make a sensational pot of coffee. Do your research, try out different beans and always, always grind your own coffee. You can get a grinder for under .00, and it will be 20 of the wisest dollars you ever invest.
Lunch:
5. Hamburgers and their cousin, Cheeseburgers. I'll let you in on a family secret, a little garlic salt is the difference between, "Honey, this is good." and "Wow! My mom (dad) never made burgers like this!"
6. At least one really good homemade soup. I know, the little red and white cans are awfully convenient (and you'll find about 10 in my own pantry), but being able to make a sensational potato or vegetable soup is a great big feather in your culinary cap.
Supper/Etc:
7. Fried Chicken. Back to the Buttermilk for a minute, soaking your chicken in buttermilk (in the fridge) for about an hour before coating and frying makes for a juicier, more flavorful meat.
8. Mashed potatoes. Never. Under. Any. Circumstances. Use. Instant. Potatoes. Don't even look their way in the store. Peel, boil, and mash your potatoes with milk, butter and....pssst, another family secret, sour cream. It's worth the effort.
9. Yeast rolls. Okay, I'll admit it, these aren't as easy to make as the other 10 or so foods talked about here. That's because yeast is tempermental. It can be likened to Goldilocks, of all things. It gets angry if the liquid is too hot, it gets angry if the liquid is too cold. It wants it just right, and when the temperature isn't just right, whereas Goldie laid down, your bread will lie down. Flat rolls. Ugly rolls.
10. (3-way tie!) Chocolate Chip Cookies, Apple Pie and Your sweetheart's favorite cake. Master the desserts and even when the main meal isn't up to par it'll be okay. The last thing a person eats, after all, is the thing they'll most recall. You know the saying, all's well that end's well.
Congratulations, good luck, and have fun. It may sound like something out of a 1940s cookbook, but that really is the biggest secret. To most things in life, actually.
Friday, December 9, 2011
Chef Coat - Why You Should Wear One
There are several reasons why you should wear a chef coat, also known as a chef jacket. The chef jacket has evolved over several centuries to be highly functional, durable and comfortable. It is this combination of characteristics that makes it the uniform of choice for professional chefs around the world, not to mention the fact that it looks really cool.
Functionality - The main function of the Chef Coat is to protect the chef from both the heat of the stove and/or oven, and also from any accidental spills or splashes of hot liquid. It accomplishes this by virtue of its double layer cotton construction. In addition to providing an effective thermal barrier, the Chef Jacket also protects the chef's clothing from the usual stains associated with preparing food.
You might wonder why persons with such a tendency to get their uniform stained and splattered would wear white. You can thank Chef Marie-Antoine Careme who, in the mid 1800s, decided that white was the most appropriate color for his cooks, since it symbolized cleanliness.
The double breasted style of the Chef Coat, also came into favor at this time (also due to Careme). Since jackets main function is to protect the chef, it is expected to become stained during a busy day of cooking. However, if it is necessary for the chef to leave the kitchen (to interact with guests) the chef can reverse the jacket to cover any stains.
Durability- The double layer cotton construction also makes the Chef Jacket highly durable. Not only is it able to withstand the constant bumps and bangs of pots and pans, but it also stands up to the frequent washings. Not only is the jacket itself highly durable, but the buttons are also constructed of knotted cloth, making them just as durable.
Comfort - One might think that wearing a double breasted jacket in a hot kitchen is not the smartest thing to do. But again, it is the double layer cotton construction demonstrates its versatility. Cotton is a very breathable and comfortable fabric, which makes it a superior choice in hot environments.
The Chef Coat is not only highly functional, but it is also durable and comfortable, making it a natural choice for professional and amateur chefs alike.
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Sunday, December 4, 2011
The Joy Of Fondue
While Homer's Iliad may record the first ever fondue party, most fondue memories only date back as far as the late 1960's when it became extremely popular in the US. While some trends fade away never to return, the joy of Fondue lives forever.
Who can resist? Everybody gets to participate so no one person is left to do all the cooking with a sink full of dirty dishes waiting after the fun is over. Instead, let the fun go on and on by purchasing a home fondue set.
Chocolate, cheese, wine, oil or broth, it doesn't matter fondue is fun pure and simple. Who can resist dipping strawberries, pound cake pieces, banana slices, and pineapples into smooth melting chocolate is a heavenly experience. The chocolate is not so hot that it burns your tongue or so cool that it breaks up the food that you are dipping. The popular fondue pots are made so that the temperature is evenly maintained due to the cast aluminum body.
Most fondue pots come with six metal forks. The fondue pot is usually made to handle the jabbing of the metal forks without ruining the finish of the pot. That's great, but all we want to know is if we can have a party. The answer is a resounding "Yes!"
Add cheese to the pot if you feel like having a fiesta. Dip bread and meat in the cheese. Munch away while you catch up on old times. To give your guests several options, set up small dishes with various dipping foods.
The popular fondue sets can be used for cheese and chocolate, but there are many uses. Use it to heat your favorite oil and cook your meats. Cut up small pieces of steak, chicken, and seafood. If you are an avid fondue person, purchase more than one set. While the meat is cooking, ready the second pot with a tangy sauce to coat that succulent meat.
The art of fondue cooking can be the centerpiece of your intimate gathering. Open a bottle of wine or some smooth tasting beer and gather around the table. The stainless steel collar on most of the fondue pans hold forks so you don't have to. Raise and lower them to check for doneness even with the lid on. The lid seals in the juices and flavor wile preventing the guests from getting popped by the hot oil.
Most popular fondue sets are also perfect for melting butter. Instead of fixing dessert ahead of time, melt the delicious chocolate while everyone is watching. You'll feel just like Rachael Ray or Emeril Lagasse in the kitchen. Bam! Your guests will watch as the chocolate melts into rich goodness just waiting for you to taste.
To beef up that meal, your multipurpose fondue set will cook rice as well. I ask you, "Is there anything that a fondue pot can't do?" Cook the rice in a flavored broth to complement your food.
From main dish to dessert, the fondue sets do it all with ease!
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