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Entries from TurboChef tagged with 'cookbook' Tastes Change
It has long been believed that we have four taste receptors on the tongue. Salty, sweet, bitter and sour were the ones we all learned about in grade school. You may have heard though that recently a fifth term has been added to describe what can be perceived by the human palate. It's called umami, derived from the Japanese word for "deliciousness." Items like cheese, tomatoes, truffles and mushrooms exhibit the taste sensation of umami more readily than the traditional salty, sweet, bitter or sour. All of this may be a bit abstract without tasting foods that fall into this flavor category for yourself. To do so, you can find a number of great recipes at the Umami Information Center. (Just the existence of such an organization is proof enough that it's a slightly more complex flavor than its commonplace cousins. I mean, you're not likely to find a "Salty Information Center.") And we'd be remiss if we didn't offer up an umami recipe of our own for you to cook up in your TurboChef Speedcook Oven. Again, this one is courtesy of Chef Seeger: Risotto with Wild Mushrooms Conventional Time: 35 minutes TurboChef Time: 12 minutes Servings: 6 6 ounces (3 cups) mushrooms (chanterelle, baby bellas, shitake) 4 1/2 cups (1100 ml) low-salt chicken broth 1/4 cup dry white wine 1 1/2 cups (300 grams) risotto 3 tablespoons extra virgin olive oil, divided use 6 tablespoons unsalted butter, softened, divided use 1/4 cup minced shallots 2 garlic cloves, minced 1 4” sprig fresh rosemary 1 4” sprig fresh thyme 1 cup freshly grated Parmigiano-Reggiano 3 tablespoons mascarpone Fine sea salt White pepper Select Bake > Prepared Foods > Casserole > Fresh> Rice (uncooked) > 1 quart. Press “Start” to begin preheat cycle. 1. Clean the mushrooms with a dry...
Truffle Mac & Cheese
“Please tell me we get to eat this,” my wife says anxiously after I have spent what is apparently far too much time taking a photo of our new favorite mac & cheese recipe. You see, this is no ordinary macaroni & cheese. It is the ultimate comfort food creation from renowned Chef Guenter Seeger, currently collaborating with TurboChef to develop a collection of recipes for the newest installment of the TurboChef cookbook - concentrating on fresh, readily available ingredients and simple preparation. For those who can’t wait until the cookbook is published (like myself), I offer a sneak peek of the good things to come. Guenter’s truffle mac & cheese has quickly become a favorite among the TurboChef staff working on the cookbook project. I tried it out this weekend and now have a guaranteed winner for any and all upcoming family gatherings. The thing that always strikes me about Chef Seeger’s dishes – and this one is no exception – is how you can taste each unique ingredient individually, yet they all work in perfect harmony together, even when you suspect they might not. I mean Panko bread crumbs, white truffle oil and nutmeg? Not your typical shopping list for mac & cheese, at least in my kitchen, where the southern cooking I grew up on often dictates the menu. But the result is nothing short of sensational. And the best thing about it? Even I can cook it now. In four minutes. Enjoy the recipe: 2 tablespoons unsalted butter 2 tablespoons flour 1 (17.5 ounce) package rustichella d’ abruzzo maccheroni or other tubular shape 2 cups heavy cream 3 cups (750 ml) low-sodium chicken broth 8 ounces grated Gruyère cheese ½ cup Panko bread crumbs ¼ chopped flat leaf parsley, for garnish White truffle oil Fresh ground...
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