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Kitchens

Cooking in the Dishwasher

As a chef  (yep—I used to be a chef. . .now I’m just a burnt out husk of a cook), I’ve encountered a wide variety of bizarre cooking methods.  Like this one:  poaching salmon in the dishwasher.

This concept has been around for a long time.  Horror master and brilliant gourmand Vincent Price apparently cooked fish in a dishwasher on the Tonite Show back in the late 1970s.  I have one of his cookbooks – but couldn’t find any info on that little event.

This guy, Tom Scott, tackles the project with quite a bit of zeal:

WITH the dirty dishes????!?!?!?!?  That can’t be good for you.  And it kind of grosses me out.  I mean, I’m all for multi-tasking and such, but that’s sort of akin to eating a Twinkie that’s buried in the garbage and covered in coffee grounds. Isn’t it?

I admire the enthusiasm of Mr. Scott in the video above – particularly the gusto with which he scarfs down his meal. 

Here’s another version; this recipe has bit more skepticism and scrunched up foil. 

Yum!  Delicious soapy water and gritty detergent flavoring anyone?

I’m not saying that the method doesn’t work.

But I am saying that I’m not gonna try it.  My oven works fine, thank you very much.

by John Barker

Written by editor on August 26, 2010 at 2:04 pm
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Coffee Anyone?

My girlfriend is a coffee fanatic.  I suspect she got this from her Mom, who pretty much mainlines the stuff 24-7.  So, if you’re like they are, you will probably want one of these:

 

 

 

This is the Xelsis Stainless Steel  from Saeco.  It’s touted as a coffee bar for the home.  And while (to me at least) it looks like some sort of futuristic explosive device from a science fiction flick, it is apparently capable of making multiple types of beverages:   espresso, cappuccino, latte . . . even just plain ol’ hot water for tea.

The Xelsis can be customized for up to six people—and each can program six different beverages to a personal profile.  Simply tap the icons on the machine’s touch screen control panel, and presto!

Want milk in your coffee?  No problem.  The Xelsis has the same milk capabilities of a profession espresso machine—including a large milk carafe that hooks on to the front of the machine to allow frothing for cappuccinos.  And, to keep things sanitary, the milk circuit is separate from the rest of the machine.

This sucker costs $3000.  When I saw that I actually said, “Holy crap” out loud.  This is gotta be the most expensive coffee maker in the world – right? 

But there are people out there who would happily pay that kind of cash for a good cup of coffee.  Break it down over 5 or 6 cups a day, and maybe its a better deal than Starbucks.  I don’t know, but I don’t think my girlfriend will be getting one for Christmas. 

by John Barker

Written by editor on August 17, 2010 at 3:09 pm
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From the Kitchen to the Garden

http://www.flickr.com/photos/lamees-y/2486609979/sizes/o/

I make some mean salad dressing.  Really, I do.  No kidding.    

Here – have one of my recipes, on da house:

  • 1 teaspoon Oregano
  •  2 cloves Garlic, minced
  • 1 tablespoon Worchestershire Sauce
  • Juice of ½ Lemon
  • Salt
  • Pepper

Mix together all the above ingredients.

Now here’s where it gets dicey – add olive oil and vinegar—until it hits the right consistency/flavor for you.

You want to make an emulsion—so whisk it and taste as you go.

Then just pour it over your salad – or dump it on the weeds in your front yard.  Except leave out everything but the vinegar.  It’s much cheaper that way.

That’s right.  Vinegar is a great weed killer.  Both cider and white vinegar contain acetic acid which attacks the leaves of a plant, but not the root.  Go after the weeds when they’re young, because their root systems are not developed enough to fight off the acidic attack.  As such, they will not have enough energy to re-grow the leaves.

You can use this method of weed killing multiple times in the same area.  Each time vinegar is applied, the weed will expend energy to fight it off—until it runs out of energy and dies.

I like this method.  Vinegar is cheap—and non-toxic.  And tastes damn good in a salad.

I love multi-taskers.

by John Barker

 

Written by editor on August 9, 2010 at 10:55 am
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Kitchen Vacuum

It’s not a vacuum for the kitchen.  It’s a lot more fun. 

 

This is the Sous Vide Supreme.  It looks like a cross between a microwave and a toaster—but it actually boils water.

These things have been popping up on Iron Cheffor a while now, but I couldn’t wrap my head around how they worked.  It reminded me of dumping a frozen bag of brussel sprouts into a pot of boiling water.  The use of this device was just plain . . . I dunno . . . stupid.  It’s easy to boil water, right?

 But, like many times in my life, I was wrong.  Sous Vide (pronounced “soo-veed”) is a cooking technique in which vacuum-sealed food is placed in a water bath.  Still sounds like boiling brussel sprouts to me.  But here’s the difference: the water is kept at a very consistent temperature, sometimes lower than boiling, which results in a longer cooking time—but also changes the outcome of the cooked food. 

Developed in the 1970s by Chef Georges Pralus, Sous Vide actually means “under vacuum” in French.  This method has become popular lately due to new world of flavor and texture options it produces that cannot be obtained by any other cooking method.

The cool thing about the Sous Vide Supreme is that it isn’t made for restaurant use; it’s for the home cook.

And it’s ridiculously easy to use.

Simply vacuum seal whatever you wish to cook in plastic pouches (food grade—you can get these at Wal-Mart), plop them into the water at a temperature specified by the Sous Vide recipe, let it cook, then eat.

by John Barker

Written by editor on August 2, 2010 at 10:40 am
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He said, She said

Rue De Vamp:  She said that damask fabric designs in the kitchen – think wallpaper, drapes, upholstery – is a trend that won’t last long.  What do you think? 

My Notting Hill:  She said that red is going to be next year’s color of the year.  It’s just a hunch, but keep your eyes open.  You never know.

Pearl House Interiors:   She said that large patterned drapery fabric can look so much different when it’s bunched up rather than opened wide.  I never noticed that;  it’s like a two-for-one design element.  Very cool.       

Acanthus and Acorn:   She said that choosing the right curtain rod is important.  So, if you are inspired by the previous blog, here’s the whole package. 

Glimpse of Style:  She said that grouping clocks together can be a fun design element.  My friend has a wall of clocks in her house, but I’ve never seen it anywhere else. 

HOUSEography:  She said that making a quick new centerpiece for your kitchen table can be a great pick-me-up.  

So, there you have it.  Put up some red damask curtains in your kitchen on a sturdy and stylish curtain rod, a few funky clocks in the middle of your table, and you’ll be all set.   For now, at least. 

by  Lisa Oram

Written by editor on July 30, 2010 at 10:38 am
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Click ‘n Cook

As some of you may know, I used to be a chef. And I sort’a still am; it’s in the blood, I suppose. As such, I find myself constantly intrigued by innovative cooking tools for both home and commercial use.

My kitchen isn’t very large, so I tend to keep my eyes peeled for effective storage for cooking tools. And this modular spatula system looks quite interesting:

The Click ‘n Cook would definitely clear out a ton of space in my “junk” utensil drawer.  A stainless steel block stores five heads, each a different shape:

  • A normal ol’ spatula—you know… flat. . . for pancakes
  • A long slotted spatula—generally used for fish
  • An extra-wide slotted spatula
  • A slotted spoon
  • A mixer—not the wire kind, but the kind used to scrape batter from a bowl

The block also stores a handle. Each of the heads clicks into this, making it quite the multi-tool for the kitchen.

This video shows how the Click ‘n Cook came to be, how it’s made, and the mode of thought behind this unique product.

My only concern is that when I cook, I tend to have spoons and spatulas and God knows what else all over the place. With the Click ‘n Cook, I’d have to jettison one attachment to use another. And though this would make cleanup easier, I don’t know how well it would work when I’m flying around the kitchen in Iron Chef style.   

At the time of this writing, the Click ‘n Cook was entering into its production phase. At $35.00, it’s a bit pricey for a set of spatulas . . . but it may be well worth it.

by John Barker

Written by editor on July 21, 2010 at 10:23 am
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Like Oil and Water

My girlfriend and I were flicking through the channels one night recently and stumbled on Myth Busters.  We watch it on occasion, envying those guys for having one of the best jobs on the planet (though I’d love Anthony Bourdain’s jet-setting-eating-all-over-the-world-and-being-cool-and-snarky-at-the-same-time job even more.)

The Myth Busters blow stuff up.  A lot.  I would be surprised if anythings exists which they haven’t vaporized in a fiery conflagration.

But I have to give the Myth Busters props for scaring the sh*t out of me the other night with a demonstration of exactly how volatile oil and water can be.  Not something Bourdain’s show would even approach.

Those of us who cook know that putting out a grease fire with water is a big “no-no.”   This video clip will convince any skeptics and remind anyone who’s orgotten to have either a big basket of flour (because flour sucks up the grease/oil) or a fire extinguisher near your stovetop.

These guys prove (at the 4:45 mark) that a 20+ foot tall flame can come from a pan of boiling oil and 8 ounces of water:


I strongly urge all home cooks (well, pretty much ALL cooks) to watch this whole series of videos. 

Go here and here for other fire safety tips from your good friends at Fix It Yourself.  

by John Barker

Written by editor on July 6, 2010 at 4:09 pm
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Plable

Yukiko Tanaka attributes his creation of the Plable to childhood memories of stickers under the dinner table.  But I have to believe that a shrieking toddler was also involved when he dreamed up his slighly odd and slighly wonderful dinnertime distraction.

First, let me be clear:  I don’t have any kids at the moment—but I do have quite a bit of experience through family and friends.  So, I feel confident saying I don’t find a baby with a bowl of spaghetti spilling down his/her face to be remotely funny—just the opposite in fact; it’s disgusting. 

I can also say that the tooth-popping shrieks that come out of some 2-year-olds make me want to put a bullet through my head – or my groin, whichever will more likely assure that I’m never responsible for taming such a beast. . .

OK. I know that’s a bit harsh.  Let’s just say that babies can be annoying at the dinner table.  They’re . . . well, they’re babies.  And they need attention, or they get loud.

So, the idea here is to stick the kids under the table and give them something to do.  Feed your faces on the top of the Plable and feed the imagination on the bottom.   

 

 The photos don’t really do this thing justice, but this video gets closer. 

Pretty self-explanatory, eh?

What I admire about Yumiko Tanaka is that he actually included a video log of how he designed and made the table:

EMBED: While I’m all for anything that keeps a child entertained (and quiet) during mealtime, I’m sort’a torn on the Plable.  I mean, the kid’s under the table, right?  Somebody’s gonna kick him/her in the noggin.  And then all of the noise starts right back up again…

Written by editor on June 30, 2010 at 11:23 am
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Green Home Dream Home

Tonight at 8 pm EST,  the winner of the HGTV Green Home Giveaway will be revealed in a special show. 

I  wonder how that really works.  They show the winner all surprised at the door, but I don’t think it’s live.  It can’t be.  What if you’re not home when they come to call? 

 So, I guess if I haven’t heard by now, I didn’t win.  Darn.  I really wanted this one . . .near the ocean, decor in my favorite colors,  just the right size for my family. . . I entered every day.  Really.  It’s the first time I’ve ever been sucked into a contest like this. 

If, by any chance, you haven’t seen this lovely home yet,  check out this 90-second tour. 

And here are a few of my favorite features.

I’ve always loved white kitchens (as if it would ever look this pristine and uncluttered once I got my hands on it), and the backsplash glass tile is just my style, as is the red countertop. In fact, the counter top in my house right  now is a deep wine-ish red, but it’s laminate, not Ceaserstone.   And did you notice the piece of art hanging in the stairway?  LOVE IT! 

They call this the Tower Room, and if I had that window seat, I’d get all snuggled up in there, and everything else in my life would go right to hell.  OK then, maybe it’s best I didn’t win. 

My girls would love these bunk beds.  The decor is a little more sophisticated then they are, but they would grow into it. 

The point is that I live in New  England and I love all the local products and styling in this house. 

I want it. I’m going now to throw a little tantrum and sulk. 

by Lisa Oram

Written by editor on June 28, 2010 at 10:19 am
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Kitchen Sweets

What’s a must have item for any fine kitchen? 

Star Wars Cookie Cutters - that’s what!

Okay.  Not really.  Finishing a fine kitchen usually involves something along the lines of hooking up the 5 burner convection oven, or (in my case) installing a breakfast nook.

But cookies are proven to boost the morale of any hard working FIYer!  Tell me these don’t look delicious:

While it may require the skills of Picasso to decorate these yummy looking treats, the making and baking certainly can’t be any more difficult than regular cookies.  And even though three of the cookies are bad guys, something tells me The Force would be with you when it comes to baking up goodness.

Available exclusively from Williams-Sonoma, these cutters come in four shapes (in case you don’t recognize them):  Boba Fett, Darth Vader, a Stormtrooper, and Yoda.  Each cutter is spring-loaded to allow a clean stamping of the cookie dough—simply press down to create the edges then press the stamp to make the faces.

While I am quite a good cook, I’m definitely no baker.  If you’re like me and the cookies come out tasting like bantha poodoo, then you can simply toss them into the R2-D2 trash can.

Or do what I do: eat them anyway.

by John Barker

Written by editor on June 23, 2010 at 10:22 am
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