Thursday, June 2, 2011

The Best Brand of Knives on the Market Today

Since I do all the cooking in my house, I am the resident expert on what the best brand of knives is on the market today. Wusthof is the brand that won in my house when I was looking for my first (and hopefully last) set of good knives. They have all the special features I wanted in my knife set. Read on to know more about the details of those features.

Wusthof won best brand of knives in my house mostly because it was manufactured from one piece of metal. That metal is high carbon steel. The combination of these two features ensures outstanding endurance. Not to mention, the knives are stainless and a special alloy of steel. With all this going for them, I shouldn't have to get a new knife set ever!

Wusthof is the best brand of knives because all of their knives have extraordinary sharpness. This sharpness helps the knives last longer. All you should have to do to bring back that point at the edge is run it along a honing steel.

The best brand of knives also made sure all their knives were designed for ergonomics comfort. The weight distribution is perfect at the heel of the blade and is used to chop through extremely firm food. You will never tire or feel discomfort when using these knives.

When you consider the whole package: one piece of special steel alloy for a long life, reliable sharpness and comfortable usage every time, Wusthof is the best brand of knives on the market today. My set is 8 years old and still looks and works as good as the first day I got them. Check out their large selection of various categories and styles right now. Don't wait for that next huge veggie tray or fruit salad to push to you buy the best grand of knives out there.

Wusthof 3-pc. Gifts for the Gourmet Create Your Own Block Set

Thursday, May 26, 2011

The Best Enameled Cast Iron Cookware is Hands Down...

Le Creuset. Enameled cast iron anything is a joy to cook with given the great characteristics of cast iron minus the sticking to or seasoning of the pot or pan. But Le Creuset is a brand that has unbeatable quality at a reasonable price. Why do I say that, you ask? Because of three reliable traits.

Le Creuset enameled cast iron does not chip ever. It also does not stain and it especially does not stick to anything. The non-stick enameled helps cleaning time significantly. Because it is cast iron, the pot or pan can get pretty heavy. But since these pots can be used similar to a crock pot that holds a temperature for a long time, you are not supposed to move it very much. Just the first time putting it on the stove while it is empty is not hard at all. Typical crock pot meals include Jambalaya, Chili, any kind of meat roast (with or without veggies), and soup.

Enameled cast iron cookware is kind of costly. I have found that Le Creuset is the most reasonable priced cast iron brands on the market today. Don't get me wrong, it is still priced pretty high, but much less than its competitors. This makes it much easier for the average consumer to purchase commercial grade cookware.

No one really wants ugly cookware. Le Creuset completely agrees. That is why they offer many colors to pick from for all their enameled cast iron products. They have basic colors like blue and red (cherry). Then there are cool colors like Flame, Dune and Black Onyx. So whatever decor you have in your kitchen, you are sure to find a Le Creuset pot or pan to match it.

There are many enameled cast iron manufacturers out there now. They are all taking their once commercial/professional products and selling them to average Joes like you and me. Le Creuset is no different in that aspect. What sets them apart are their reasonable cost, non-stick/non-scratch products and large variety of fun colors. I absolutely recommend "stocking" up right now.

Monday, April 18, 2011

Fight Modern Health Problems by Eating Like a Caveman

Yes, a caveman. Have you ever seen a picture of an overweight caveman? Me neither.

Now, it's true that cavemen didn't live as long as we do today, but that was not due to their diet. It was usually due to injury, non-food related health problems or some bigger, stronger animal getting the best of him.

The point is that cavemen ate very naturally because preservatives, high fructose corn syrup and hydrogenated oils were not invented yet. Highly processes carbohydrates like white flour and refined sugar did not exist either.

These "forms" of food have been developed by man with just one goal in make food taste better so you will buy more of it.

Going back to the caveman diet, all they could eat was fruit from trees, vegetables from the ground and meat in it's purest form. This sounds a lot like what stores are labeling "organic" today.

Your next thought may be that cavemen were never exposed to the flavors we have today. So going back to exactly how they ate may be pretty bland tasting making it difficult to eat like that for very long.

Well that's where a cookbook using mostly ingredients available to cavemen millions of years ago plus some added flavoring (natural too, of course) to make us coming back for more. This cookbook has over 370 recipes in it. Plus, get access to the original two cookbooks that came before it for free!.

Sunday, March 27, 2011

Make Your Favorite Restaurant Dishes at Home!

The average family spends about $400 per month on eating out at restaurants.

$400 a month!

Cut that bill and spend more time at home with your family by making those same recipes in your own kitchen.

The next time you are out eating at a one of your favorite restaurants or falling in love with a dish you are trying for the first time, try to figure out how they made it.

Too difficult you say?

You can break down a food dish into 3 basic groups:
1. Ingredients you can see
2. How it is prepared
3. Ingredients you can't see, but you taste them

The first one is pretty easy. Take inventory of every food that you see on the plate. Noodles, chicken, shrimp, mushrooms, whatever. The name of the dish can usually help out this group since it usually mentions the main ingredients.

The second group is probably the second easiest to figure out. If you are unsure (sauteed or pan fried for example), ask the waiter. If they don't know, ask them to ask the chef. They are not revealing the whole recipe of the dish, so they should not mind telling you just the cooking method.

The third one is the most difficult group. Training your palette to recognize flavors take time and practice. Make some dishes at home using the exact recipe and really concentrate while you eat. Try to taste the half teaspoon of thyme. Remember how strong or weak the taste is that equates to a half teaspoon.

Does this all seem a little too time consuming and prone to error? You can cheat a little and find your favorite restaurant recipes all put together in one cookbook. Get a bonus second cookbook FREE!