The event was part of the Kitchen Stuff Plus and Henckels & Staub combined product knowledge day on the functions of the various knife offerings. Making bruschetta using the sharpest and most appropriate knives for the job was an absolute delight.
It seems strange to post a recipe that calls for fresh tomatoes in the middle of the winter, but I think this is the time of year we start to crave a variety of fresh vegetables! Continue reading →
Last week I had an amazing day with the Henckels & Staub product knowledge team, at the beautiful Miele Experience Center in Vaughan.
Along with the Kitchen Stuff Plus team, we saw close-up product demonstrations by 5 chefs and a sales manager — all while preparing our own delicious lunch!
My favorite part was learning some food prep secrets from the chefs while trying out the different knives and cookware. I was on the team that made Tomato Bruschetta and Grilled Ratatouille Crostini and I very quickly realized that having the right knife, sharpened, could easily save me about 20 minutes a meal!
Here are some of the insider tips and tricks that I learned:
Pro Tip #1 The three most useful knives in any kitchen are a paring knife, a chef’s knife (can be a 6, 10, or 12 inch blade), and a bread knife.Continue reading →