Beyond The Kitchen Sink Kitchen Gadgets and Food News



Slow Cooker For Cold Weather At A Hot Price

Crock-Pot SCR300SS 3-Quart Round Manual Stainless Steel Slow Cooker

Slow cookers aren’t technological marvels; they consist of basically just a heating element and a stoneware cooking vessel. That being said, the food that they are capable of producing can most definitely marvel.

It should come as little surprise that hearty slow-cooked meals are such winter favorites; just pop some ingredients into the countertop appliance, turn it on, and let it cook. Best of all, with a no-nonsense appliance comes a no-nonsense price: For less than $15, right now you can pick up the Crock-Pot SCR300SS 3-Quart Round Manual Stainless Steel Slow Cooker.

October 18, 2010   No Comments

Slow cooker serving buffet triples what’s for dinner

Maxi-Matic EWMST-33 Elite Gourmet Triple Slow Cooker Buffet

You know the problem with slow cookers? They’re slow. While that may be a benefit to the actual cooking process, it does nothing for the eating process. (Well, until all that patience pays off, that is.) By the time dinner is done, it is completely likely that your appetite has shifted and you are in the mood to eat something totally different. But with a slow cooker filled with delicious stew or soup right in front of you, it’s hard to resist—even though it’s not exactly what you wanted.

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February 1, 2010   No Comments

Miniature Tagines are an update for the classic dish

All-Clad Miniature Tagines

Eschewing the heavy glazed clay for a more modern approach, the All-Clad Miniature Tagines use a combination of bonded steel and heavy stoneware to achieve results. The self-basting stoneware cover traps heat and moisture, while the 2-quart capacity base can be used on either electric or gas stovetops.

Packaged as a set of two, the modern tagines are based on the traditional Moroccan design. Not only do they make for an effective cooking vessel, but they are also impressive serving devices. While braising meats and vegetables condensation is returned to the dish, basting the meat as it cooks. At the tabletop, the dish is sure to impress when the top is removed and the room is filled with the delicious aroma of the stew. Leave the country without ever leaving your home.

July 16, 2009   No Comments