Category: Kitchen Tools

10 Nov

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The Gift of Cooking!

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Gift Rouxbe and the Rouxbe Cooking School

Buying a kitchen tool for a gift is one thing…buying a friend or loved-one the learning tools for cooking success is a complete other story. What we’re talking about here of course, is ‘gifting’ a premium online instructional cooking membership to Rouxbe.

The Rouxbe Cooking School delivers the World’s first-ever, at-home professional cooking school curriculum* in high quality, close-up video to home cooks around the world. The School features a graduated video series, complete with progress reporting, evaluation quizzes, chef and community support. Click to view a sample of the lesson format here. It’s like having your own personal cooking school and professional chef in the comfort of your own home.

Since the School’s official launch this past July (2008), aspiring home cooks from over 155 countries have enrolled and completed over 5,500 lessons and evaluation quizzes. The site also features an instructional video recipe section featuring recipes that have been driving over 95% success rates since the site launched in late 2006.

Two Membership options are available:
Annual Premium Membership ($99) or a Lifetime Membership ($199). 15% of all membership fees go to Rouxbe for Life – the Company’s social program to feed hungry children in developing countries. To date, the company has fed almost 60,000 kids.

To find out more, please click here and send us a quick note

We’ll have someone here at Rouxbe send you further instructions on how to make it happen.

* In partnership with Northwest Culinary Academy of Vancouver.

** Hear a recent radio interview regarding Rouxbe and The Rouxbe Cooking School here on KCRW’s Good Food with Evan Kleiman.

07 Nov

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Essential Tools for Cooking: Induction Cooking Magic

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Okay…We are continually asked to talk about kitchen tools and equipment. I know how important this is because there are so many tools out there that cost a heck of a lot of money and many of them are not worth their packaging. So to help you out, we’re going to start talking about the products we use and believe in.

“Essential Tools for Cooking” will focus on two areas. First, on tools that every cook should have in the kitchen. And secondly, we’ll share some great equipment finds that might not be “essential” but they sure can make life easier in the kitchen.

The featured product today is the Viking Portable Induction Cooker. I just had to write about this one as it blew me away when I tried it the other day. I started with cold tap water in a pot (about 2 inches) and put it on the induction stove top. It came to a boil in about 1 min and 30 seconds. Then with the flick of a switch, you could switch between a rapid boil and a low simmer in about 2 to 3 seconds. No kidding. We actually filmed it and will be putting it up in our Drill-down gallery.

It’s not the cheapest non essential appliance at $499 USD, but if you cook for a lot of people and often find yourself short on burner space, then you should certainly consider one of these burners. In my 30 years of cooking, I was truly amazed. Click through to read all the specifications from Viking.

To order, click here: Viking Portable Induction Cooker from Metrokitchen.com (would make a great Christmas gift).

ABOUT THE ROUXBE STORE:
On Rouxbe we showcase a lot of products in our videos. In might be interesting to note that we don’t charge for product placement in our videos because we never want to be influenced to use products that we don’t believe in. So if it’s in our videos or in our store, you can trust that it’s a great product. And to make shopping a bit more convenient for those who like to shop online, we partnered with the best online kitchenwares company – MetroKitchen.com – so you can point and click your way to all the premium cooking brands (not to mention the best customer service we’ve encountered).

27 Sep

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Favorite Book About Food and Cooking?

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“I own ‘many’ books on cooking & food in general. I love the ones that take the time to explain & describe, the ones you can take to bed. I admit that I’m addicted, constantly looking for more. Hence, the question: If you could only have 3 books about food & cooking, what would they be?”

This question was posed in the Rouxbe forum the other day by one of our user named Donald. I thought it was such a good question that I would pose it to everyone.

Funny enough I was just talking about this the other day, I even made a comment on twitter, recommending one of my favorite books about meat.

For me (at least for the moment) my favorites are as follows:

  1. The river cottage MEAT bookby Hugh Fearnley-WhittingstallThis guy knows meat like the animals are his own children. Of course this may be because he raises his own animals. Hugh has such a high level of respect for the meat that he eats, that it really makes you think about the meat that you eat, and how you think about it. On one of the first pages he has what he calls “My Meat Manifesto” – for me, his manifesto was one of those things that you read that forever alters how you think.
    I read this book regularly…and yes I often take it to bed!

    Okay…now for some reason I am at a loss, not because I can’t think of two others, only because I have so many. Behind me is literally a wall of books relating to food. What I read depends on so many things; my mood, my timing, and it also greatly depends on what we are working on here at Rouxbe. I am certainly not going to pick up one of my favorite pie books if we are talking about braising (which by the way is coming up…and you are gonna love it). I think for the next two books, I will go for the two I use the most (at least from a reference point of view).

  2. Food Lover Companion – by Sharon Tyler Herbst – This one is more like a culinary dictionary, I wouldn’t say it is my favorite, but has been on my desk for years and it is a good quick reference book.
  3. On Food and Cooking – by Harold McGee – This book is basically (though he is not basic at all, in fact just the opposite) the science behind why things in cooking do what they do. The book is jam-packed with information, so much so, that at times it is information overload. But it is a great book!

So tell me (or Donald) what are your favorite 3 books about food and cooking? You can either post your comments here, or go to the forum thread.

28 Jun

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What’s Your Fetish….?

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Okay so it’s 6:15 p.m. on a Saturday evening. It’s currently 31°C outside and beautiful. I think it might even be a long weekend. Honestly, I am not entirely sure. We have all been working like bandits on the cooking school (not sure what “working like bandits” actually means, but that’s what popped into my head). Anyhoo, (you can call me “side track Sally”)…so here I am, working away on the computer….all good, totally excited to be working, yes really!!

But just a little bit ago, I thought I needed a break…it was too early for a drink (what! she says….never…ooops sorry was that my inside voice). Right sorry…here I go, I needed a break….so I thought, oh why don’t I do a blog post on my NEW timer, how exciting right!

Well then, that got me to thinking about all of my other timers….and the other collections or “fetishes” I have in the kitchen.

Measuring spoons is another big one for me. This is a very practical one though. There are somedays when I use at least 4 or 5 sets. You know once, the Tbps. is full of oil it is useless for anything else, until it is cleaned.

What about you? Do you have any “kitchen fetishes”? Come on, don’t be shy, I won’t judge you.

20 May

21 Comments

The Kitchen Dance!

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Whenever I am in the kitchen cooking, I find myself working as if there is a big clock ticking away…tick, tock, tick tock…hurry up Dawn, it’s saying to me.

I guess this comes from the days when I was working in restaurants, where time is not always your best friend!

Dinner RushThere is a ?pulse? in any good kitchen which makes your heart race. You never think you are going to be ready, time flies by and you always seem to be ?in the $#it?, yet you always manage to make it through.

Which is why I love that part of the movie ?Dinner Rush? where the lights go out in the restaurant. All of the guests are panicking and wondering what is going on. Meanwhile in the kitchen nothing has changed, even in the dark they move almost as if in a dance – an experience which is hard to describe, if you haven’t worked in a busy kitchen. The producers (who much have been former cooks) even slow down the movie to emphasize this point. It?s a great movie… kind of like the ?Big Night? meets ?The Godfather?.

What’s your favorite “food” related movie?

Ciao for now

dawn