Wednesday, May 26, 2010

How to Plan - Design and Build Your Patio Kitchen

Do you live in family where the summer cooking is more about the outdoor grill than it is about the indoor oven or the top burners on the stove? You are not alone as grilling is one of the most popular outdoor past times across America and in numerous other countries. Cooking, dining and entertaining in an open-air setting is a great part of warm weather fun and the hot trend in that fun is to move all of the cooking outside with an outdoor kitchen on your patio or maybe in your cozy, colorful garden area.

An outdoor kitchen is the perfect complement to any house. Not only are you able to cook delicious meals outside but also you will not have to be stuck in the main kitchen, missing all the fun outside. Certainly, there are a variety of grills that have side burners, warmer racks, and rotisseries that allow a great deal of the cooking to be done outside around the grill. A great example is the Weber Genesis E-320 Gas Grill with side burner. Even then however, a great deal of the food prep, cookware, serving bowls, and utensils keep the cook moving from sink to cabinet to the grill to the refrigerator and back to the grill. A well-designed outdoor kitchen allows you, your family, friends and guests to interact in one place and enjoy the patio breeze and sun.

Experts indicate that Americans spent well over $50 billion on exterior home improvements in 2006. With rising prices for gasoline, it is likely that families will be relaxing at home and entertaining more rather than traveling. You will need at least a few thousand dollars before beginning your outdoor kitchen but consider it an investment. Before you rush out to buy materials and appliances, here are some things you should know about outdoor kitchens and their design.

Patio Kitchen Design

There are three basic outdoor kitchen designs, which are an L-shaped island, a basic island, and a U-shaped center. An L-shaped island has space for both cooking and preparation. A basic island features a sink, a grill, and a space for preparation. Basic islands tend to be small so if you are going to be cooking for more than a couple of people, you might want to consider another type. A U-shaped center has a grill in the middle and spaces on either side for preparation and serving. This is a handy design if you want to be able to serve food straight from the grill without leaving it. The island base can be brick, stucco or any attractive non-flammable material. This is the point at which you can decide whether you want a bar height serving area or regular height for chairs.

Outdoor Kitchen Cabinets

Remember that outdoor kitchens will be exposed to sunlight, water, and cold temperatures, so you need to use durable materials for the counter tops and cabinets. Marble, granite, brick and various man made materials are good to use. Wood rots easily, especially if left untreated. It is also highly flammable. Outdoor kitchens are supposed to last for many years, so you should invest in the best quality cabinets and counter tops you can afford.

Patio Kitchen Appliances

The centerpiece of all outdoor kitchens is the grill. You can choose a gas grill, a charcoal grill or even both if you are going all out with your design. A critical decision is whether you want a movable or built-in grill. In either case your will want a natural gas hook up built into your patio kitchen. Movable provides the greatest flexible and if it should need repairs or warranty work done, it will much easier than taking out the Mega Super duper 10 Burner 400,000 BTU built-in. The Weber Genesis E-320 Model noted about is a sound, solid choice for a patio kitchen. You will need a waterproof cover for your grill, if it will be exposed to the elements.

Lighting and Shade for Your Outdoor Kitchen

One of the things that greatly enhances the potential of your outdoor living and entertainment area on your patio, is lighting in evening and shade from the sun during the day. A super addition to your patio sanctuary is the patio umbrella to provide protection from the sun's harmful rays and cooling shade. Another enhancement is some soft lighting to allow this wonderful space to be part of your home after dark.

One incredible patio umbrella takes care of your needs in both of these areas. The Galtech 9ft Aluminum Patio Umbrella with Lights has a built-in LED lighting system in the umbrella ribs that provides a soft glow of lighting for the dining or wet bar area of your patio after dark. It is bright enough to pour drinks, manage appetizers, and see the face of your conversation partner. During the day, the Auto Tilt mechanism and 9 feet of Sunbrella fabric, provide excellent protection from heat and the sun's rays.

How to Build an Outdoor Kitchen

The first thing to do is plan exactly what you want and need and see how that compares to the budget you are working within. Consider what type of cooking you will do, how many people you will be feeding and whether the food will be eaten outside or brought inside to be served. Ask yourself the question about whether you want the outdoor kitchen to be a fixture or movable arrangement.

When you have a firm idea of what is required, you can either build your own outdoor kitchen or hire a contractor to help. Outdoor kitchens should be near the house so you can bring food in and out but not in an area where smoke will blow into the house or into the faces of your guests. Other safety precautions include making sure the grill is a comfortable thirty-six inches high and not using any flammable materials in your outdoor kitchen construction.

Once you have your plans or blueprints and have arranged for the materials, it is time to build your outdoor kitchen. When it done you will have your perfect place to relax with your family, entertain your friends and enjoy creating delicious meals for many years to come.

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Tuesday, May 25, 2010

Best Stainless Steel Skillets - What is the Best Skillet For Your Kitchen?

What to consider when looking for the best stainless steel skillet to use in your kitchen? Many manufacturers offer different size skillets and some have a nonstick coating and others are not coated. Depending on the type of dish you are trying to prepare will determine whether you should use a nonstick or uncoated stainless steel cooking surface.

The traditional uncoated surfaces are great for preparing meals that you would start on the cook top and finish off in the oven. The best stainless steel skillet for this type of cooking process is one that has a handle that is capable of withstanding the oven temperatures also.

The other benefit of using this type of stainless steel cookware is that it produces what is called a fond. These are those brown sticky bits that you find clinging to the bottom of the pan that you can make a flavored sauce from by deglazing the pan at the end. This is something you don't get when using a nonstick pan.

Other things to consider when looking for the right stainless steel cookware for your kitchen are the size of the skillet and the weight. I think the preferred minimum size of a skillet should be at least 12 inches. It should be large enough that if you are preparing chicken or meat that the pieces fit in the pan without touching each other.

Having a good quality stainless steel cookware should be a least at medium weight like around 3 pounds or more. This type of cookware will distribute the heat evenly, easier to control the cooking process and will brown and sear meats beautifully. Lightweight cookware can heat up too quickly and can be more difficult to control the cooking process.

So if you prefer this style of cooking it will pay to have a good quality stainless steel cookware in your kitchen.

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Monday, May 24, 2010

What's Cookin' at AMC: Chef Billy Strynkowski

Cooking Light Executive Chef Billy Strynkowski dished last week about what he's preparing for the October 29 AMC Monday night dinner, where he's slated to share the limelight with other celebrity chefs Rocco DiSpirito and Lucinda Scala Quinn of Martha Stewart Living.

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The Hills Have Eyes

The hills have... cookware?

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Sunday, May 23, 2010

Check Out Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid for $92.90

Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid Review



I love this pan, but I have to agree with the other reviewers comment on the glass lid. Food can get into the crack in between the glass and the metal at the edge of the lid. I use a nylon bristle brush after leaving my lid in hot soapy water dith a drop of clorox to get it clean, but I can see how some people would not want the trouble. Luckily, I rarely use the lid in such a way as to get it very messy anyway. The Unison series and the Commercial series from the same company does not have this problem.
Back to the pan, the non-stick surface is very hard, and I have had mine 5 years now and it still looks great. The metal conducts the heat evenly, and the handle does not get hot, depending on how you use it. It is not dishwasher safe and requires hand washing, but it is very easy to wash these pans.



Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid Feature


  • 1-1/2-quart saucepan with glass lid combines two technologies for unparalleled nonstick cooking
  • Four interlocking nonstick layers on interior; advanced release polymer to prevent staining on exterior
  • Glass lids oven-safe to 450 degrees F; stainless-steel ergonomic handles stay cool
  • For gas, electric, ceramic stovetops; safe for use with nylon, plastic, and wood utensils
  • Hand-washing recommended; oven-safe to 500 degrees F; lifetime warranty; made in USA



Calphalon One Nonstick 1-1/2-Quart Saucepan with Glass Lid Overview


Enrich any meal with a succulent sauce. Calphalon's revolutionary anodization process creates an exceptionally durable cooking surface that's a snap to clean ? inside and out! Lifetime warranty.


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Customer Reviews





terrible lid design - M. Cameron - Rye, NY USA
The trouble with this pot is that food eventually works its way between the glass lid and the lid's metal rim. Because of the lid's design, there's no way to remove this food, so it sits there, no doubt forming an excellent growth medium for bacteria. I ended up throwing the pot and lid out.



Perfect compliment - Michele D. Brielmaier - Mankato MN
A perfect compliment to the set I have and perfect for small cooking needs.




*** Product Information and Prices Stored: May 23, 2010 18:45:16

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Check Out Cuisinart CRHC-22B Half Circle Wall Cookware Rack for $64.95

Cuisinart CRHC-22B Half Circle Wall Cookware Rack Review



I love my half circle wall cookware rack! I measured my space and explored many options for cookware racks and this one suited my needs the best. I have it hanging above my kitchen window so it doesn't interfere with traffic in the kitchen. It is heavy, sturdy and supports all my cookware beautifully! Sam, Minnesota



Cuisinart CRHC-22B Half Circle Wall Cookware Rack Feature


  • Hanging, half-circle cookware wall rack
  • Stainless steel; brushed finish for luster
  • 6, angled stainless-steel hanging hooks come with rack
  • Cuisinart includes all necessary hardware for mounting
  • Rack measures 25.9 by 12.9 by 5.9 inches; weighs 4 pounds



Cuisinart CRHC-22B Half Circle Wall Cookware Rack Overview


Cuisinart CRHC-22B Half Circle Wall Cookware Rack


Cuisinart CRHC-22B Half Circle Wall Cookware Rack Specifications


Keep pots and pans out of curious toddlers’ reach by hanging them from this half-circle, wall cookware rack from Cuisinart. While many racks hang over cutting islands in a kitchen’s center--blocking the sightlines and bumping the heads of taller individuals--the half-circle model fits neatly against a wall to preserve open space while providing quick and easy access to cookware.

Made of stainless steel with a brushed finish for luster, this handy rack provides reliable support for years of use. Six included stainless-steel hooks are angled to securely hold pot and pan handles. The rack is accompanied by all the necessary hardware for assembly. As shipped, this item measures 25.9 by 12.9 by 5.9 inches and weighs 4 pounds. --Jessica Reuling

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Customer Reviews


Can't hang this rack - Sarah Snyder - Owensboro, KY USA
There are three points at which this is supposed to attach to the wall. The instructions say all three need to go into studs, but the points are only about 6 inches apart. It specifically says to not use any other type of fastener, that it must go into a stud but then says to ask your hardware store if you need special hardware. It is ridiculous and unusable.






Cookware Rack - Barry R. Dunn -
This rack is the right size for the wall space I had available. It looks great with the stainless steel finish that matches my cookware. I am very pleased with the quality and strength of this product.




*** Product Information and Prices Stored: May 23, 2010 06:50:08

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Saturday, May 22, 2010

Great Roast Potatoes

Why Can't My Roast Potatoes Be Like That?

Contrary to my "friends" beliefs, I don't think I am that much different to most people. I think every one wants to impress their partners, friends, girlfriends/ boyfriends with their skills whether it is in the kitchen or the garage, on the playing field or wherever! It's a real "bummer" when you just don't get it quite right. There is nothing worse than soggy, undercooked or greasy Roast Potatoes. Except maybe a greasy soggy undercooked potato!

I have tried time and time again to get my potatoes to come out just right. Sometimes I think it's the timing, sometimes the temperature setting of the stove and other times I'm convinced it is the stove having a joke!

Society has changed a lot over the years and gone are the days when the little girl could spend time in the kitchen with Mum learning the skills in the kitchen that were handed down from Mum's Mum (and the boy in the shed learning why the car went VROOM before daddy tinkered with it). Life has become frantic, trying to support a lifestyle and give our children the things that we did not have. Most Mums now work, taking them away from children and the home. In some cases it is now Dad at home with the children.

This is where the wonder of the World Wide Web is such a marvelous thing. You want information- You got it!

I have been looking for some Fail Safe methods to get PERFECT Roast Potatoes, FIRST time, EVERY time. Some methods I have found are quick and simple; others are more involved and time consuming. Then I thought "Why keep them to myself, why not share my findings with any one who wants to read my ramblings!

So these are the top recipes I found ranging from quick and simple to more complex, but all with great results- even from a novice like ME!

I have found the best Potato varieties to roast are Maris Piper, King Edward, Desiree.

The first and most simple

Using Desiree Potatoes of similar size (medium) to ensure consistency of finished product and speed of cooking.


Potatoes
Olive Oil
ButterMelt equal parts of olive oil and butter in a small bowl.

Brush thoroughly over potatoes.

Bake @ 200 deg. C (392 F) for 50 mins.

A hint for those of you in a rush or that hate trying to clean oily brushes- put oil and butter mix in a freezer bag, (put potatoes in) tie end of bag in a knot leaving a fair amount of air in the bag and shake! (this is also a great method for dressing salads and coleslaw!)

The second and more complex:


1.8 kg (4.1b) potatoes
120 gm 4.23 oz) vegetable shortening
Sea salt (quantity will vary to taste)Method

Pre heat oven to 200 deg C (392 F); peel and cut potatoes into evenly sized pieces.

Place potato pieces into a large saucepan and cover with cold salted water. Bring to the boil. As soon as the water boils, drain. We are not cooking the potatoes yet, just heating them through to speed up cooking process. Return potatoes to hot saucepan to dry them out. They must be dry to stop them sticking to the baking tray.

Heat up a large baking tray in the oven for a few minutes and add the vegetable fat to the potatoes to melt. Toss the potato pieces in the fat to coat all sides and spread them on the baking tray- don't over crowd

Bake for 45 minutes. Turn and baste potatoes a few times while cooking

Serve immediately seasoned with sea salt. Do not cover to keep hot as the steam will make potatoes soggy, keep in oven until ready.

Third and most complex:

Keep all potatoes same size as much as possible. This will ensure consistency throughout.

Keep the size down (medium best) to shorten cooking process.


1 kg (2.2 lb) potatoes
Half teaspoon salt
62 ml (¼ cup) oilMethod

Pre heat oven to 220 C (428 F)- 190 C (374 F) for fan forced.

For non fan forced set rack to center of stove.

Peel potatoes and cut into even sized pieces.

Place potatoes in a large saucepan and cover with cold water.

Add ¼ teaspoon of salt to water and cover with steam vent open. Place on high heat.

Once boiling, reduce heat to medium and continue to boil for 10 mins. Or until partially cooked- test with a sharp knife for resistance when you pierce the potato.

Thoroughly drain potatoes and set aside to cool for approximately 10 mins. ( cool enough to handle)

Place potato pieces on chopping board and use a fork to scrape all sides of pieces, leaving shallow grooves.

Use a large enough baking tray for a single layer of uncrowded pieces.

Add oil to tray and place in oven for around 5 mins. or until oil is hot.

Remove tray and place potatoes on the tray, turning to thoroughly coat pieces.

Season with remaining salt.

Return tray to oven and bake for 30 mins. then turn pieces.

Again return tray to oven and bake another 25 mins. or until crisp on the outside and soft in the middle- test with a sharp knife or skewer.

The size of the potato pieces will dictate the cooking time and potentially your oven as well, so you should test pieces.

Place potato pieces on paper towel to remove excess oil and serve immediately.

Now that you have the perfect roast potatoes, you may want to investigate some meat suggestions. Have a look at this great website for tips on roast www.greatroasts.com.

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