Dutch Ovens - Why the craze?

If you have been looking at some old recipes lately for soups, stews or roasting poultry you may have seen them refer to using a Dutch Oven. Dutch Ovens have been around for a long time, but you may not know why you would use it. It wasn't until recently I began to understand the many uses for a Dutch Oven in my own cooking.

So why the craze over Dutch Ovens?

They're extremely versatile. You can use it like a stockpot or a baking dish. If you can only invest in one really nice pot, make it a Dutch Oven. Their circular design and tight fitting lid help them radiate heat around the contents while keeping in moisture for efficient cooking over long periods of time.

What ways do you use a Dutch Oven?

Soups or Stews - Place on the stove-top for long simmering stews, beans or stocks. Their design and thick gauge material makes it easy for them to retain heat over long cooking periods.

Roasting - Place in the oven for slow roasting meats and vegetables. Their ability to evenly heat and retain heat over long periods with less energy being consumed means they are perfect for slow roasting.The lid keeps in moisture that prevents the food from drying out over long cooking times.

Deep-Frying - Place on the stove-top for frying vegetables or meat. The even heat distribution allows the cook to monitor the oil temperature for even cooking. Always verify the temperatures are okay for use with your particular Dutch Oven.

Bread Baking - Place in oven for baking bread or other baked goods. The tight lid keeps moisture in creating a great crust. The even heat distribution makes for even baking.

Casseroles - Any dish that requires cooking on the stove-top and then be in the oven. You can reduce the amount of dishes needed by using a Dutch Oven for both the stove top portion and the baking portion of cooking.

Bottom line: You can use this one pot for many different meals instead of having several different pots for all of these functions.

Convinced you want one?
Check out these great Dutch Ovens at Cheftools.com

Trouble keeping herbs fresh?

You aren't alone. I love using fresh herbs. I know the best way to keep them fresh is to grow them, but I don't have a green thumb. So instead, I buy fresh herbs with every intention of using them in the next day or so. Then life gets busy and plans are changed. The dinner that I thought I was making that I need the herbs for is moved to later in the week. By the time, I get back to making that recipe the herbs have gone bad. So I decided to find a way to make sure my herbs lasted until I could get around to making the recipe that called for them.

Two most common solutions to keeping herbs fresh.

1. Make an herb bouquet.  Cut the stems and put them in a cool cup of water, and cover them lightly with a plastic bag keeping the bottom open to allow in fresh air. Then depending on what the herb is, place it in the door compartment of your fridge. The door strikes a good balance of being cooler then room temperature, but not too cold for most herbs. Mint and Basil are happier on a windowsill at room temperature. Cilantro and Parsley will do great in the fridge as they prefer cooler temperatures.
   
   
2. Wrap the herbs. This option is great if you are worried about water dumping all over the place. You can wrap the herbs in a wet paper towel and place them in a resealable plastic bag. Be sure to check the paper towel every few days to make sure it hasn't dried out. You can also wrap the herbs in a clean damp kitchen towel for a greener solution. Place the wrapped herbs in the fridge. Not all herbs need to be as moist as others. Rosemary, Thyme and other more woody herbs will mold if too moist. A damp cloth or paper towel will work better than a wet one for them.

The idea is to keep them just moist enough that they stay vibrant and green instead of wilted and black. Once your herbs turn black, or the stems start to mold, it is time to throw them out. The above techniques extend the life of the herb from a few days to a bit over a week depending on how diligent you are in changing the water or monitoring the towel moisture.

If that still sounds pretty involved, we have a few different herb keepers that will streamline the process for you. 

RSVP Fresh Herb Keeper - 06-3121

Prepara Herb Savor Pod - 06-5836

Cuisipro Herb Keeper - 06-4055

You can buy these at cheftools.com.

Spring Cleaning - Spices Edition

If you are anything like me, you may not remember the last time you bought a particular spice for a specific recipe. You just know that you have it hiding in your cupboard of spices somewhere. As I have become a more experienced cook, I have realized that changing out those lovely meal accents is a necessary assignment for good food.

Spices don’t keep forever. In fact, you may have heard of the 6-month rule, having you clean out your spices after 6 months. However, not all spices lose flavor in 6 months. Whole spices such as, mustard seed, can keep good for years.

So how do you know when to change them? Use your senses.

1. Smell your spices. Take some and rub it in your fingers and smell.  If they have a faint scent or none at all, it is time to change them.
2. Taste your spices. Do you find you need a larger amount of the spice to get the flavor? That is probably a good indicator that it is time to change them.
3. Look at your spices. Have their colors faded? If the color has faded, the flavor probably has too.

Those are all good indicators that it is time to clean out those spices.

Want more life out of your spices? 

Buy more of them whole and grind them when you need to use them. They will last longer and the flavor will be stronger in your dish.

Pro-Tip: 

Store your spices in labeled jars in a cool and dry place. Measure out your spices into a small bowl instead of pouring your spices directly into a steaming pot. This will keep them fresh by lessening the amount of time the jars are open, and keeping your ground spices from lumping together from the steam of the stove.

Need some jars, labels, spice funnel, grinders or spice racks? 

Check cheftools.com for all the spice jar supplies you need.

The Top Cooking Tools of 2012

What was popular in 2012 on ChefTools.com (plus a year-end contest!)

It’s the season to look back on the year past. In our case, that means looking back at some of the most popular cooking tools of 2012. There are many perennial favorites on here (like spice jars and the Avo-holder), but there are some cool new products that we added this year that have absolutely blown up. Most of this year’s top products combine irreverent design with functionality – so these products are not just beautiful, but also useful. In no particular order:

Charles Viancin: It’s not hard to see why these simple, beautifully designed products are so popular. They basically eliminate the need for 1) plastic wrap, 2) plastic storage containers, and 3) cleaning up after a big meal. Just plop a pretty sunflower, banana leaf, or hibiscus down on your bowl or casserole dish and it’s sealed and ready for the refrigerator. The silicone material is eco-friendly (it’s just melted sand), flexible, reusable, and heat resistant. You can even get one to seal your coffee mug to keep your drink hot!

Charles Viancin Sunflower lid

The Fissler Vitaquick Series: These are hands down the best pressure cookers in the world. Added to ChefTools.com in June, these pans didn’t blow up until a review in Cook’s Illustrated last month (I can’t say what they said in the review, but you should go pick up the most recent issue to find out). We’ve seen a 400% increase in the sale of these in recent weeks.

Fissler Vitaquick pressure pan system

HotSpot Honeycomb potholders: Another perennial favorite, but these really blew up in 2012. As soon as these interesting little things came in, we would sell out. It’s no wonder – like the Charles Viancin lids, these silicone potholders are fun to hold, heat resistant, and double as a trivet. Good design plus function! 

Lamson & Goodnow Hotspot honeycomb holder

DiCuonzo Orecchiette Farina Arsa Pasta: This “burnt flour” pasta was featured in an Italian cooking magazine – and rightly so. The little orecchiette shapes look like pieces of scrumptious dark chocolate and have a slightly smoky flavor, like no other pasta you’ve tasted. The farina arsa is the perfect choice for a special dinner at home. 

Farina Arsa pasta - or, "burnt flour"

Whiskey Stones: This product has it all. Bespoke little cubes of Vermont quarry stone that keep your beverage cold (it doesn’t have to be whiskey) without watering it down. They look good, they feel good, they’re extremely useful, and they’re made in the USA. Unfortunately, supplies are limited and we may not be able to get more for a long time, so hurry if you want some. 

Whiskey stones: only 5 left as of this posting!

Tramontina cookware: Another recent addition to ChefTools.com, Tramontina offers beautiful, high-quality nonstick cookware (and some stainless steel) at an entry-level price. I especially like the cooking system (pictured), which allows you to bake (as in, brownies and bread) right on the stovetop. So, the same pan you use for a pot roast can you can use for dessert! 

Tramontina cookware system

Marna home goods: Do you see that little piggy steamer lid? Do you need more evidence to love it?

Marna Piggy Steamer lid

Other perennial favorites: Norpro spice jars; the Evriholder Avo Saver; the Original Brown Sugar Bear; Tovolo Ice Sphere Molds; Kai Pure Komachi Knife Block Set; Norpro Easy Carrot Holder. 

Bonus Year-End Contest: Post in the comments the best cooking tool you bought (or inherited, or got for free, or whatever) in 2012 and why. We’ll pick 4 comments at random and you’ll get a Charles Viancin product (we’ll let you choose, but we have trivets, a cutting board, and a sunflower lid). No purchase necessary to enter; must be 18 or older; contest ends Dec. 21, 2012.  

Stocking Stuffers For Your Home Chef

Whether you're 5 or 55, there's nothing better than finding a stocking full of goodies hanging from the hearth on Christmas morning. And as a gift giver, you have a ton of fun options to stuff in there. Here are some cool ideas for little things that will brighten Christmas morning (and maybe your taste buds and stomach later on!).

Kai Komachi Knives. Inexpensive and vibrant, perfect for someone looking to start a home cooking hobby. Buy them here.

Bonajuto gourmet chocolate bars in flavors like white pepper, salt, and raspberry. Need we say more? Buy them here

The Goodbye Detergent spaghetti scrubber - a reusable dish scrubber that cleans everything from cast iron to glass without scratching. Buy them here.

Uncle Woody's gourmet popcorn. Literally the best popcorn in the world. Smothered in all-natural, organic cheese and natural flavors like truffle, caramel, butterscotch and more. It's the perfect snack for Christmas morning. Buy them here.

Graters and zesters not only fit perfectly in a stocking, but they're they perfect gadget for a home chef. Take your cooking to the next level by adding the zest of fruits and vegetables. Buy them here.

Check out more stocking stuffer suggestions here, where you're guaranteed to find the perfect little gift for your home chef's stocking!

Bacon Shaving Cream? It's Gotta Be J&D's

BaconPop, one of J&D's more edible products

On my way into work this morning, I heard on the local news station a little story about a company in Seattle that’s started making bacon-scented shaving cream. 

Before the newscaster said the company’s name, I knew it could only be J&D’s. 

J&D’s – named after the founders, Justin and Dave – have been making interesting bacon products like Bacon Salt, Baconnaise, and BaconPop here in Seattle for years. They also happen to be our neighbors. I have fond memories their full-size bacon coffin, or that time they proudly showed us their most XXX-rated product, edible bacon-flavored personal lubricant. 

So, I guess bacon shaving cream was inevitable. After all, bacon shaving cream, “is what Vikings would have used this to mow down their impenetrable forest of man-beard,” says the J&D’s website. 

J and D know how to have fun, and they know how to meld bacon with anything – obviously. 

Not game to shave with bacon? Well, then you really should look into their more edible products. Items like bacon malt salt and Baconnaise are quite delightful.  They’re also safe for vegetarians – there’s no actual bacon involved – and Kosher. 

Whether you’re shopping for a gag gift or just something to sweeten up the life of a porcine-loving friend, invest in some J&D’s. Check out their full line at Chef Tools here.  

Celebrate Small Business Saturday

Just like most all small businesses, ChefTools.com was built on a foundation of sweat, hard work, and late nights. What began as painfully small operation over a decade ago had grown into a successful small business that’s delivered cooking tools to thousands of people across the 50 states and Canada.

And we have no one to thank but you. 

November 24 is Small Business Saturday, a day that we take particular pride in because we’re a small business. We celebrate the effort and chutzpah it takes to building something on your own.  Sure, we sell products by big companies, but we also celebrate the little guy – because, at heart, that’s who we are. 

Take for instance Bag Adapter Kit. This company was started outside San Diego by a veteran cake decorator and dedicated mother who was tired of throwing away pastry bags that were cut to fit only one size pastry tip. So, Michelle Hageman created a simple device that fits in any pastry bag, allowing multiple uses with any size pastry tip. Not to mention, Hageman donates a portion of proceeds to the Autism Speaks foundation. 

The Bag Adapter Kit is the kind of product we seek out. From Bella Cupcake Couture to Raw Materials Design, ChefTools.com has a history of marketing products made by small businesses. So on this Small Business Saturday – just one day after many of us have partaken in the Black Friday shopping binge at big retailers – consider supporting a small business. Below you’ll find a list of some small businesses whose products we sell. Who knows, you might find one that’s in your own backyard.

Bella Cupcake Couture – Newcastle, Washington

USA Pans – Crescent, Pennsylvania

Stone Buhr Flour – Reardan, Washington

Bag Adapter Kit – San Marcos, California

Magic Line Bakeware – Gardena, California

Lucks Cake Decorating – Tacoma, Washington

J&D’s Bacon Products – Seattle, Washington

Range Kleen – Lima, Ohio

LamsonSharp cutlery – Shelburne Fall, Massachusetts

Raw Materials Design linens – Seattle, Washington

Architec housewares – Delray Beach, Florida

Zeroll cooking tools – Ft. Pierce, Florida

Ateco – Glenn Cove, New York

Seattle Popcorn Company – Seattle, Washington

Beater Blade – New Duncansville, Pennsylvania

Aerobie AeroPresse – Palo Alto, California

Ritrovo Italian Importers – Burien, Washington

India Tree spices – Seattle, Washington