Pickling vs Fermenting: What’s the Difference?

Pickling vs Fermenting

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.

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Fermenting Frenzy

Fermenting Frenzy

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!
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Camping Innovations – Electricity free appliances

Camping Innovations

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.
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Wine Fridges

Wine Fridges

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:
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Getting By With a Little Help from Julia Child

Julia Child

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!

SERVINGS:Traditional French cuisine - chicken in wine, coq au vin

4

PREP TIME:

30 Minutes

COOK TIME:

30 Minutes

Ingredients:

  • 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

Directions:

  1. Sautee the lardons. Transfer to a dish, but leave the fat in the pan.
  2. Cook the chicken in the fat for 5 minutes. Add olive oil and butter to brown the chicken.
  3. Optional: Use brandy to flame the chicken.
  4. Transfer chicken to a dish. Leave fat in the pan.
  5. Season chicken with salt and pepper, to taste.
  6. Add the (brown-braised) onions, garlic, bay leaf, tomatoes and thyme to the pan.
  7. Return the chicken to the pan.
  8. Pour in wine and stock. Make sure all ingredients are covered.
  9. Simmer covered and slowly for 20 minutes.
  10. Once tender, transfer chicken to a dish.
  11. Take onions and juices from cooking and pour into a saucepan. Boil rapidly.
  12. Whisk beurre manie – without heat – until lightly thickened. Then, simmer briefly.
  13. Baste chicken back with the sauce and onion mixture.
  14. Serve immediately with the beurre manie poured over.

Notes:

  • 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