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Top Cooking Tip #5

This is a grate way to save money and help your diet if you prepare it the right way.


“Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.”
Charlie Trotter
Charlie Trotter’s, Chicago


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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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65 qt stainless steel stockpot

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

Big Al’s Boiled Crawfish

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

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