Kitchenware Pots: August 2006

Kitchenware Copper Bain-Marie Pots

A bain-marie for preparing delicate sauces. The water is heated in the base section; the upper pan is porcelain coated. Most hobby chefs can only ever dream of owning a copper bain-marie. Due to its small size and capacity, the copper here is only 1.5 mm thick. Height with lid 15.5 cm, 12 cm dia., volume of base 1 l, volume of pan 0.85 l. Weight 1,6 kg.

Kitchenware Pots Information Posted By: Blueshoots.com
Original Source : http://www.manufactum.com/

Silicone Steaming Pot

Detailed Selling Lead Description
Features:
1) Material: 100% food grade silicone
2) Safe for dishwasher, microwave, oven and freezer
3) Unbreakable easy to keep its shape
4) Available in any color
5) Can be stored easily
6) Non-stick finish
7) OEM orders are welcome

Kitchenware Pots Information Posted By: Blueshoots.com
Original Source : http://www.alibaba.com/

Vacuum Pots

The inner container can be ceramic or stainless steel according to customers' requirements, and the stainless steel inner container is double-layer.

Specifications:
1) YX-30: 3L, 4pcs/ctn, 520 x 260 x 440mm/ctn
2) YX-45: 4.5L,4pcs/ctn, 540 x 275 x 550mm/ctn
3) YX-55: 5.5L, 4pcs/ctn, 575 x 295 x 530mm/ctn
4) YX-68: 6.8L, 4pcs/ctn, 585 x 300 x 580mm/ctn

Kitchenware Pots Information Posted By: Blueshoots.com
Original Source : http://www.alibaba.com/

What You Need in a Gourmet Kitchen

The best way to decide what you need in your kitchen is to first decide what it is you are going to be cooking in there. The best suggestion I ever heard on this matter is to find five dishes you really love. The dishes you like to find on menus at restaurants. The next thing you want to do is learn to prepare those dishes to your standards. This is going to take some time, and some research, but I promise you it is well worth the effort.

They say that professional cooks don't like to discuss the way they prepare a disk or recipe, and I find this to be a fallacy most of the time. People in general love to talk about what they do, and enjoy appreciation for their hard work. So don't be afraid to ask, politely, a chef how he makes a certain dish or what is in the recipe. Keep the question general, and you might be surprised about the tips you can pick up from a simple question. If she doesn't want to share her knowledge, thank her and be on your way. Its not like you can't find out from several other sources what is in a certain dish and how to prepare it. No harm no foul. Most of the time I get great results by paying attention to the chef if only taking a quick look at his pots and knives.

Each of our five dishes are going to have a few nuances regarding the items required in their creation. But there are some basics we want in our kitchen no matter what we are going to put on our home menu.

The first item on the list is a set of good cooking knives. You can't do much without chopping and slicing. A set of good knives is always worth the money. Generally they last forever. When ever I get offered something like a "life time warranty" I always wonder "whose life?" But in the case of a fine set of cutlery we don't have to worry about things like that. In the higher echelons of fine cooking, a chef's set of knives is part of the job interview process.