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Top Kitchen Tips #4

Use different size graters for different meals

“Use a coarse microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.” –
Paul Kahan

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Top cooking tips – #1

Top cooking tips – #1

Tip #1 is the best and is said best by Paula Deen– “1. Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star.”  Below is a video to help you on your food prepping journey. If you have any prepping tips don’t forget to share it with us below.

 

 

Looking for the original condensed version of these top cooking tips? You can find them here.

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65 qt stainless steel stockpot

Make use of this stockpot at your next crawfish boil using this recipe:

Big Al’s Boiled Crawfish

Ingredients
35 to 40 pounds of live Louisiana crawfish, washed clean
1 bag crawfish boil seasoning
Special equipment: 60-gallon pot

Directions
Put the crawfish boil seasoning in 10 gallons of water in 60-gallon pot and bring to a rolling boil. Once boiling, add the crawfish. Bring back to a full boil and boil for 2 minutes more. Turn off the heat and let the crawfish soak for at least 30 minutes. Take the crawfish out and start eating. Don’t forget to suck the heads!

Recipe courtesy of Big Al’s, New Orleans

Precise Heat 65qt 12-Element T304 Stainless Steel Stockpot