Search Results for "cookware circulon elite piece set with double bonus black hard anodized"
Recipes
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Chicken & Mushroom Risotto with Tarragon
"Creamy risotto with bite size pieces of chicken and mushrooms and just a hint of tarragon may be the quintessential comfort food."
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Decadent Double-Chocolate Cream Pie
"The only thing better than a chocolate cream pie is one in a wonderful chocolate cookie crumb crust. If a person has a craving for chocolate, I don’t see the point of going halfway, y’all."
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Herb Rubbed Roasted Turkey
"Placing chopped, fresh herbs under, rather than on top of the skin, helps infuse the meat with flavor. As an added bonus, the turkey will perfume your house with a delectable aroma as it cooks."
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Tips & Techniques
Tip: Sweetie Pie: Cold butter, flaky crusts
Always use cold butter (or shortening) when making pie or tart crusts, and leave the butter in pea-sized pieces when you incorporate it into the flour. These little “butter balls” will melt when baked and create a tender, flaky crust.
Tip: Time for Dessert: Strawberries and chocolate
For quick chocolate-covered strawberries, use top quality chocolate chips (milk, chocolate or white) from the baking aisle. Melt the chips in the microwave or double boiler, taking care to use half power in the microwave and stirring frequently so
Tip: Tea Leaf: Cool, dry and airtight, please
Store tea leaves and bags in airtight containers in a dry cool place, protected from light. Black teas will be freshest and most flavorful if enjoyed within 6 months; green teas, within about 3 months.
Glossary
Hard-Anodized Aluminum
What is it?
Aluminum treated with an electro-chemical process that transforms regular aluminum into a superior cookware material.
Why you'd want it?
It’s strong and durable, and an excellent conductor of heat so food cooks evenly.
Clad
What is it?
Cookware made by sandwiching different materials together to create superior cooking performance and easier care. Most clad cookware is made by covering – or cladding – either aluminum or copper cookware with stainless steel.
Why you'd want it?
Stainless steel clad cookware provides stain resistance and protection against denting, while also taking advantage of the superior heat conductivity of aluminum or copper.
Nylon
What is it?
A durable, flexible, stain-resistant material.
Why you'd want it?
It will not scratch or cut nonstick coating, which helps to maintain the cookware finish.
Contributors
I have worked for Meyer Corporation for 6 months. As a recent college graduate in my mid 20’s, I am living away from home for the first time. In addition to the start of a new career, I am also a very active athlete, participating competitively in cycling and triathlon events. With so much going on in my life, I find that I fall into multiple Cooking Personalities. Overall, I find that my core personality is Healthy Habits. As a very active endurance athlete, I need to cook foods that not only taste great, but are healthy and provide all of the nutrients I need to perform well and recover.
My other cooking personalities include Expanding Horizons and Gourmand. Living on my own for the first time, I am working slowly to build my own cookware and bakeware assortments. I am very picky when it comes to cooking and baking, preferring only to use the best, which can be an expensive habit, and I am therefore, building my assortments one or two pieces at a time.
My significant other and I love to cook and bake. We experiment all of the time, often cooking/baking a recipe to spec. once, and then never cooking it the same again – varying it to add in foods and flavors we think will work well or just experimenting with foods we have never tried before. With there being only two of us in my household, we cook large meals, and do all of our baking on the weekends, and then use the leftovers for lunch, dinner and dessert during the week. Cooking, baking and eating (the food we make) is a large part of our relationship. It is important to us that we make healthy food, and we try to make it as fun, interesting, and of course, great tasting as it can be!
Jill Nussinow, aka The Veggie Queen™, is what she calls a hybrid – a Registered Dietitian and a culinary educator who has been teaching plant-based cooking for almost 25 years. When she started teaching in 1986 her focus was teaching vegetarian and vegan cooking with an emphasis on local, seasonal and organic ingredients. Since 1995 she has broadened her repertoire and has been teaching people about the joys of cooking vegetables and using the pressure cooker. In the past couple of years, she has incorporated teaching sprouting, fermenting and preserving foods, as well as ways to incorporate more “raw” foods.
Nussinow says, “If the food came from the earth, I love to teach people about it. I especially like to introduce people to new vegetables and new-to-them foods such as quinoa or heirloom beans such as black beluga or Spanish pardina lentils, wild mushrooms or sea vegetables.”
In 2005, Jill published her award-winning book, The Veggie Queen™: Vegetables Get the Royal Treatment and in 2007 she came out with the DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes to aid her students in cooking fresh food fast and deliciously “green”. Jill is at work on her pressure cooking cookbook due out summer 2011 (Book Publishing Company).
Jill has been on the culinary faculty of Santa Rosa Junior College for more than 20 years, and has been teaching at cooking schools throughout the US, at festivals and events, farmer’s markets and more. She regularly teaches cooking for the McDougall Program in Santa Rosa, CA where she lives. Jill presents at a wide variety of venues, all with a focus on vegan eating and nutrition. She rarely mentions health.
Jill writes regularly for Vegan Culinary Experience online magazine, VegFamily website and Express Chiropractic newsletter. She is a contributing editor to Natural Food Network (trade) magazine and a consultant to Amy’s Kitchen natural frozen foods and Lotus Foods.
Jill has been a vegetarian since she was a teenager and has been a vegan for the past 8 years. She says, “Following a vegan diet has made me an overall more compassionate person. I have also learned to remain non-judgmental about what other people eat, hoping to lead by example through having a tremendous amount of energy and maintaining a youthful appearance and attitude. I hope that I present a role model that others will want to emulate. I do this through my classes, websites and monthly email newsletters.”
She adds, “Watching people moving toward a vegan and plant-based diet and seeing them regain health, strength and a positive attitude keeps me going. Knowing that there are always more people that might hear my message and have it resonate with them is why i keep teaching, writing and speaking on a variety of food and nutrition topics that promote vegan eating and a compassionate lifestyle in a compassionate and thoughtful way. “
Jill maintains her two websites www.theveggiequeen.com and www.pressurecookingonline.com, her website blog www.theveggiequeen.com/blog and her pressure cooking blog www.pressurecooking.blogspot.com as well as publishing a monthly email newsletter.
In her spare time, you can find Jill doing yoga, reading books or walking on the beach in warm places.
I am a wife, mother, and employee of Meyer Corporation; serving as the Sr. Sales Director for the Anolon, Circulon, and BonJour brands. I’ve worked for Meyer for over five years. I am also a certified Home Economist with an emphasis on Foods and Nutrition. I have a passion for cooking and seeing people enjoy good food -- it feeds my passion for selling our products.
Nothing pleases me more than to have family and friends gathered in the kitchen, all the burners going, and everyone working toward a common goal– it’s like a symphony. As a working mom, I rely on tried and true recipes for most of our meals, but I also enjoy experimenting and trying new techniques.
When I’m not working or in the kitchen, I relax by walking, reading, and gardening. I travel extensively for my job and I’ve had the privilege to visit many of our customers, both large and small, in some wonderful cities around the country.
Videos
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Anolon Nouvelle Copper Hard Anodized
The Elements of Great Cooking with Anolon Nouvelle Copper NonStick Cookware Hard Anodized Exterior:Durable, hard anodized construction is twice as hard as stainless steel and provides exceptional heat distribution.
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Circulon Nonstick Exterior
See the technology behind the Circulon Exterior. Hard anodized construction is exceptionally strong, and the Circulon TOTAL Food Release system means exceptional food release and easy clean-up.
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Circulon CircleTechnology
Infinite Circulon has an aluminum disc in the base that’s encapsulated by stainless steel for perfect even heating that’s suitable for gas, electric, glass, and induction cooktops.
