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
What are Hard Anodised Pans?
(12th February 2007 15:19)
Another Cooking pan surface explained
Hard Anodising is a hi-tech engineering process, extensively used in the aerospace industry on components, which are subject to extreme heat and abrasion, such as jet turbine blades.
The hard-anodised surface is twice as hard as stainless... (More...)
Lamb Shanks
(1st January 2007 00:00)
This suggested recipe is very much French influenced. I have not
given quantities as these will depend on the number you are cooking for.
Lamb shanks
A good meat... (More...)
Seasonal Pudding
(22nd December 2006 11:29)
Our daughter's school's Christmas play in 2006 had a Victorian theme and she loved one of the songs in which the children pleaded for "Figgy Duff." We looked up some recipies on the internet and, using the Newfoundland recipe as a starting point, came... (More...)
What is the difference between stainless steel utensils and silicone utensils?
(18th December 2006 12:51)
There are certainly many differences between stainless steel utensils and silicone, however, neither is clearly superior to the other. It is mostly down to the individual needs of the chef. The main selling points of silicone utensils are that they are... (More...)
Our Best Selling Christmas Presents for 2006
(18th December 2006 11:00)
We have had a busy run up to Christmas at Chef?s Cookware Plus, during which time some our products have emerged as clear best sellers. So, in case you are still scratching your head for present ideas, here are the products that sold well this... (More...)
Epicurean Chopping Boards
(30th November 2006 16:19)
You really can believe all those features!
Wood chopping boards have been in use for centuries and for the most part they are no different than they always were...until now. Wood has finally come of age with modern yet natural cutting surfaces that are dishwasher safe, highly functional... (More...)
Can I order a Wine Rack from the USA?
(27th November 2006 00:00)
Dear Chefs Cookware
Can you please tell me whether someone in the US can order items from your website. They will be sent it to a UK address but would be entering a US credit card and billing address. It is the Aposto 6-tier wall mounted wine rack I am... (More...)
Raclette au Camembert
(20th November 2006 14:12)
A rather sophisticated variant on traditional raclette recipes.
Raclette was originally a poor shepherd's dish made with peasant cheeses. This is a rather sophisticated version made with probably the best known soft French cheese.
For a dinner party of 8 -
500 gm Camembert... (More...)
Hot Stone Scallops
(20th November 2006 00:00)
Another recipe for your Raclette/Hot Stone
Use the hot stone top of your Raclette to make this delicious and socialble dish.
For a party of 4, you will need 8 or 12 fresh scallops
Marinade is very much a matter of personal taste, but try the following -
Olive... (More...)
Hot Stone Mexican Steak
(20th November 2006 00:00)
Another recipe for your Raclette/Hot Stone
How about this Tex-Mex inspired dish for an informal party special?
For 8 guests you will need at least 2lbs tender steak cut into thin strips.
Make a marinade as follows -
A half cup olive oil
Half a cup of a good... (More...)
