Dill pickles, sauerkraut, kimchi—we all love to eat them! But what makes pickled food different from fermented ones? It is quite interesting to learn how both processes are done and what sets them apart. In a nutshell, pickled foods get their sourness from the addition of an acidic liquid. Fermentation, on the other hand, makes food sour through bacterial reaction. Read this simple pickling vs fermenting guide and learn the key characteristics of these two preservation techniques.Continue reading “Pickling vs Fermenting: What’s the Difference?”
There’s a new kind of milk that’s making a buzz around town. Say hello to camel milk and learn why it might be the better milk for you. Continue reading “Is Camel Milk Better Than Cow’s Milk?”
In this guest post, cake artist Emelia Jackson of Emelia Jackson Cake Designs shares her tips and favourite recipes for making Instagram-worthy drip cakes like those she is known for.Continue reading “Chocolate Fudge Drip Cake Recipe”
As usual my story begins on a Sunday, not just any typical Sunday, but a birthday Sunday. The sun was beaming down, casting gorgeous shadows beneath the old Tuart tree, the smell of a roast pork permeating the air, the crisp crack of yet another beer water being opened. Yes, these are my favorite Sundays. Continue reading “Super Simple Unicorn Cake Recipe”
The new year is the perfect time to start fresh, beginning with your health. But don’t commit to any trendy or extreme diet just yet. We list some of the healthy food trends that are going to be big in 2018 simply because they make so much sense.
Continue reading “Healthy Food Trends to Try in 2018”
After attending an inspiring fermenting workshop by Lisa Thornton of Get Cutlured at Kitchen Warehouse in November, I have gone into somewhat of a fermenting frenzy. The class was super informative and Lisa happily answered questions from our band of fermenting wannabes on why previous home brews didn’t work, what a bad bacteria growing on a good bacteria would look like, and whether you could eat too much sauerkraut. Fortunately, fermenting at home is easy, safe, and rewarding, with all the probiotics and bacteria in these superfoods populating and strengthening our gut. Winning!
Continue reading “Fermenting Frenzy”
Getting in touch with nature is a great way to replenish the soul, especially when you take life’s little luxuries with you. You don’t need to deprive yourself of freshly ground coffee beans, homemade pancakes and fresh chantilly cream for your hot chocolate just because you are sleeping in a tent!
Kitchen Warehouse have the latest in innovative appliances that you can pack with you, take into the great outdoors and enjoy nature without sacrificing your taste buds.
Continue reading “Camping Innovations – Electricity free appliances”
Preserving the flavour and aromas of your favourite wine
If you usually stick your wine to chill in the food fridge, you may wonder why it tastes flatter than it did in the store. Your food fridge has a lower temperature than is recommended to the detriment of the texture and aromas that you enjoy. Wine is also affected by movement such as the vibrations from the large fridge motor. Kitchen Warehouse now offers a compact sized wine fridge that will preserves the flavour of the wine by keeping it:
Continue reading “Wine Fridges”
Preparing a healthy breakfast is now on your “Yes I Can” list with these great toast topper ideas. Cook your favourite bread in one of the contemporary toasters from Kitchen Warehouse and add one of these delicious savoury toppings that will get you off to work or study bright eyed and bushy tailed.
Continue reading “Two Minute Toast Toppings”
Julia Child is one of the most iconic chefs and authors of her time. Ever since she published her first cookbook in the early 1960s and when she became a television chef slash household name in the 1970s, Julia has remained an inspiration to all food enthusiasts.
Here are our favourite Julia Child quotes that we’d like to share with you all:
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
“I think every woman should have a blowtorch.”
“I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it — and, more important, I like to give it.”
and – above all – my personal favourite:
“Fat gives things [flavour].”
Of course, more important than her quotable words are her actual recipes. So, it would be rude to mention Julia Child without sharing one of her best recipes. Take a little taste of French goodness with our featured recipe below:
Julia Child’s Coq au Vin (Chicken and Onion Ragout)
Created by: Julia Child
Julia Child shared this recipe on Good Morning America in May 1995. Coq au Vin is basically chicken cooked in red wine with braised vegetables and pork. It is a more complicated take on the usual ragout that we know because it requires more hand work and skill. But – of course – the results are very satisfying if done right!
- 110 g pork lardons
- 85 g chicken, portioned
- 15 brown-braised white onions
- 300 g mushrooms, quartered and sauteed
- 1 large red tomato, chopped
- 375 ml red wine
- “Beurre manie” (kneaded butter)
- 125 ml chicken stock
- 2 garlic cloves, pureed
- 1 bay leaf
- 1/4 tsp thyme
- chopped parsley
- 2 tbsps butter
- 1 tbsp olive oil
- salt and pepper
- Sautee the lardons. Transfer to a dish, but leave the fat in the pan.
- Cook the chicken in the fat for 5 minutes. Add olive oil and butter to brown the chicken.
- Optional: Use brandy to flame the chicken.
- Transfer chicken to a dish. Leave fat in the pan.
- Season chicken with salt and pepper, to taste.
- Add the (brown-braised) onions, garlic, bay leaf, tomatoes and thyme to the pan.
- Return the chicken to the pan.
- Pour in wine and stock. Make sure all ingredients are covered.
- Simmer covered and slowly for 20 minutes.
- Once tender, transfer chicken to a dish.
- Take onions and juices from cooking and pour into a saucepan. Boil rapidly.
- Whisk beurre manie – without heat – until lightly thickened. Then, simmer briefly.
- Baste chicken back with the sauce and onion mixture.
- Serve immediately with the beurre manie poured over.
- Beurre manie simply means kneaded butter in French
- It is best to use chicken portions similar to those which you would fry
- Alternative to using a ripe tomato: canned plum tomatoes
- Brown-braised white onions (Oignons Glacés à Brun in French) can be prepared using another Julia Child original recipe