From The Inquistive Kitchen...Chefs' Cookware Blog
Questions that bubble up when we're cooking
All Postings
Topic Filter:
All Topics | Articles | Best Sellers | Cooking | Frying | Health Issues | Cookware | Cookware care | Fine Foods | Fruit and Vegetables | International Delivery and Customs | Non-stick Coatings | Product Guarantees | Raclette | Recipes | Trade Prices and Discounts | UtensilsFilter Blog Postings by Date
Küchenprofi Raclette Grill / Hot Stone Instructions (translated from the German)
(19th November 2006 20:43)
Safety Information
Please read carefully these operating instructions before the first use of the device!
Keep the instructions in a safe place in case you give the device to someone else
No liability is accepted if the... (More...)
What makes Swiss Diamond so brilliant?
(14th November 2006 00:00)
It's the diamonds!
Swiss Diamond have come up with a great new pan surface which won the Gold medal at the Geneva Inventors Fair. Why is it so revolutionary? - well, we were impressed enough by what they said to take on the range immediately. Here's a summary of the... (More...)
Sushi at home
(13th November 2006 15:44)
After staking out my local sushi restaurant for the past few weeks, ostensibly to find out more about Japanese kitchen knives, but actually just enjoying some fine food, I began to convince myself that making sushi was easy. I became so convinced, I... (More...)
What is Raclette anyway?
(6th November 2006 15:23)
Raclette is a cheese dish whose origin in Switzerland dates back hundreds of years. It is said that shepherds living in the mountains with limited supplies found that cheese spilt onto a stone and melted in front of the blazing fire was delicious when... (More...)
Raclette
(2nd November 2006 09:43)
This blog entry comes from the experts who contribute to that wonderful internet resource: Widipedia.
Raclette is both a type of cheese and a fondue-like dish featuring the cheese.
The cheese
Traditional Raclette is an... (More...)
Do you give discounts? From Hassan in Dubai
(27th October 2006 07:10)
Dear Sir,
I am interested in buying some of the products you have for sale.I am
based in Dubai UAE.Do let us know if we can buy directly from you at a
discounted price.Thank you and regards,
Hassan
Dear Hassan
Thankyou for your interest in our... (More...)
Smoking Samuri Sushi!
(5th October 2006 11:57)
Last time I blogged about sushi, I mentioned some of the knives a sushi chef has to learn to use during their seven year apprenticeship. It seems like for every ingredient there is a different knife, it would take me seven years to just learn all the... (More...)
Silicone & Chips
(26th September 2006 15:05)
Silicone used to just go with computer chips but now it goes with oven chips too!
Silicone is everywhere in our kitchen right now, we have silicone moulds for ice creams and ice lollys, silicone ice trays, silicone basting brushes and, yes, even a silicone spatula I use to serve up chips.
But what happened? All these things used to... (More...)
Autumn Apple Clafouti
(25th September 2006 11:36)
This is an Autumnal (and American) variation on the traditional French clafouti.
Ingredients
For the batter you will need
110 grams plain flour
100 grams sugar
1/4 teaspoon ground cinnamon
Pinch salt
3 eggs plus 1 egg yolk
250 milk milk
For... (More...)
Pizza - soft or crispy?
(23rd September 2006 12:24)
Do you like your pizza base soft or cirspy?
What is more, when you are making pizza at home, how do make sure you get the base you like? Is it temperature? Is it length of cooking? Is it the thickness of the dough? Is it the amount of oil used in the... (More...)
