Posted by Chef on 5/1/2012 to Cooking Tips
Cutlery should be washed in hot soapy water and dried immediately. Letting knives soak in water or putting them in the dishwasher could be harmful as water and high temperatures may cause a change in the temper of the steel blade or loosen the handle. Cutlery should also be stored in their own rack or in such a manner that their blade does not rub against other items and become dull faster.
Posted by Administrator on 4/21/2012 to Recipes
- 1 bottle Riojo (or other inexpensive red wine)
- 1 cup Sprite
- I am a Hungry Monkey ½ cup orange juice
- ½ cup Brandy
- ¼ cup Grand Mariner or Triple Sec
- 1/3 cup coconut rum (optional)
- 2 Medium Oranges (sliced)
- 2 Limes (thinly sliced and wedged)
- 2 Lemons (thinly sliced)
- 1 Can of Pineapple Chunks in Juice
Posted by Chef on 4/12/2012 to Information
Cast Iron Cookware must be seasoned properly and it will last a life-time. ( I still use my Grandmother's cast iron skillets on a regular basis and they must be at least 60-70+ years old.)
Posted by Chef on 4/1/2012 to Information
When Hieda Thurlow founded Chantal in 1979, she envisioned a cookware designed for the modern kitchen. One with a timeless design that performs well in the kitchen, is beautiful enough to serve from and easy to clean. This innovative vision revolutionized the cookware industry.
Chantal was the first to bring dramatic color, tempered glass lids, patented stay-cool stainless steel handles, and high-quality Excalibur® non-stick on enamel to the world market. Their signature Tea Kettle with the Hohner harmonica whistle is recognized the world over.
Today, Chantal remains dedicated to creating a distinctive line of cookware and kitchen accessories that are functional as well as beautiful.
Three important points distinguish Chantal from all other cookware:
Posted by Administrator on 4/1/2012 to Information