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Classic Corned Beef and Cabbage

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If you’ve been keeping up with our blog, you’ll remember our post a few weeks ago on basic knife skills – (how has everyone been doing)?! This week, in honor of St. Patrick’s Day, we decided to put these skills to the test with another recipe. Of course, we had to pick Corned Beef and Cabbage.

Corned Beef and Cabbage is the Irish variation of an American dish – bacon and cabbage. Corned Beef was actually used by Irish immigrants in the 19th century in the place of bacon. Since then, it has been a traditional Irish-American dish eaten around the time of St Patrick’s Day.

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Libby, McNeill & Libby Corned Beef, 1898

        While most Corned Beef and Cabbage fans likely have a traditional recipe they use every year, we decided to find one to try ourselves. We decided to give this recipe from Genius Kitchen a try, because of the review, ““Here’s how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O’Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!”” It seemed pretty legit.

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Classic Corned Beef and Cabbage. 

Ingredients:

 

Directions:

  1. Use a large Dutch oven or stock pot that will hold everything all at once.
  2. Place the brisket (best side up) in the bottom of the pot.
  3. There’s no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
  4. Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
  5. Cover the brisket generously with water and a bottle of beer (optional – adds flavor and is a tenderizer).
  6. Bring to a boil.
  7. Reduce heat, cover and simmer for 2 hours.
  8. During the 2 hours
  9. Scrub and rinse the new red potatoes.
  10. Remove any eyes and bad spots.
  11. Leave as much of the peel as you can.
  12. Quarter them (halve or whole if tiny).
  13. Cover with water until ready for them.
  14. Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
  15. Peel one carrot and cut it into quarters. Set aside.
  16. Peel the onion and cut it into eighths. Set aside.
  17. Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
  18. I find that kitchen scissors do just fine.
  19. After the 2 hours
  20. Add the potatoes on top of the brisket.
  21. Add water to cover everything.
  22. Bring to a boil.
  23. Reduce heat, cover and simmer for 10 minutes.
  24. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
  25. Add water to cover everything.
  26. Bring to a boil.
  27. Reduce heat, cover and simmer for 20 minutes.
  28. Check the cabbage to see if it is tender.
  29. If not, simmer another 5 minutes. You shouldn’t undercook it and it’s hard to overcook it. When done
  30. In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
  31. Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley
  32. Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
  33. Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.

And there you have it – a classic Corned Beef and Cabbage recipe to give a try this weekend! Although there is a decent amount of chopping in this recipe, luckily for you, hand strain won’t be an issue.

We will be attempting this recipe with one of our knives’ with a patented ergonomic design. The ergonomic handle changes the way you hold the knife, which reduces the strain on your wrist. For this recipe, we suggest our Crimson Series 8″ Chef Knife. A good chef’s knife is the backbone of any kitchen, and our Crimson series is as beautiful as it is functional. Alternatively, if you’re thinking of a house-warming present to purchase for a St. Patrick’s Day party – this is it.

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CRIMSON G10 8″ Chef Knife

Features of the 8″ Crimson Chef Knife: 

  • Precision Cutting Blade
  • Handle Material: G10 (Fiberglass Resin) known as one of the world’s strongest handle materials, it doesn’t absorb moisture and its innate characteristics give it extreme stability and lifelong durability. Finished with 3 Stainless Steel Rivets and High Polished for a luxurious shine.
  • Patented Ergonomic Design: Our design makes this knife a natural extension of your hand for less fatigue and exceptional control and comfort allowing you to make more accurate precise cuts.
  • Tapered Bolster: The new taper bolster design flows from the blade to the handle for increased comfort for a smooth more comfortable pinch grip for solid control and less callus.
  • Lifetime Limited Warranty
  • 30 Day Satisfaction Money Back Guarantee

Unlike a wooden handle, the fiberglass resin won’t warp in the presence of heat or when soaked in water. You’ll be able to enjoy this beautiful addition to your kitchen without the stress of damage or breakage. The knife tip has a special design angle to increase strength and blade durability, while the smooth tapered bolster provides a comfort pinch grip – you’ll be able to easily cut through any foods.

   Now – who’s been practicing their knife skills?!

Shop the link below to view all of our Crimson Series products.

https://www.ergochef.com/Crimson.php

Share your cooking journey with us! Tag #ergochef on Instagram and follow @ergochefknives for a chance to be featured on our page.

Save the Date – for our next food fight! Food Fight II will be taking place on March 24th. 

https://www.eventbrite.com/e/food-fight-ii-spring-break-culinary-battle-with-host-chef-plum-tickets-43903680089

Mike StaibClassic Corned Beef and Cabbage
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Restaurant Road Trip and Chef Plum Fun

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If you’re a Restaurant Road Trip fan, you’ve probably seen our posts about teaming up with them to check out some of Connecticut’s best restaurants (the Pepe’s Pizza episode still has our mouths watering). Part of what we love about our company is that we get the chance to work with real chefs in the kitchen, and see our products at work.

Check out the video below to get a glimpse of some delicious Mediterranean food at Zohara, and to see our tongs in action:

Why are our tongs the best to use for industrial kitchens? Not only can you use them to gently simmer Shashuka, but they can also hold up to 10 lbs of food, which makes them functional for pretty much any task at hand. Use the Ergonomic angled head to pick up delicate foods with the silicone side, and the stainless steel side for extra grip and use on aluminum or steel pans!Screen Shot 2018-03-08 at 7.44.03 PM

9″ Locking DUO Tongs

https://www.ergochef.com/9-locking-duo-tongs-1209.php

          Of course, our knives are also up to the task. Check out the video below to see our knives slice through some serious BBQ at The Cook and The Bear:

If you’re craving BBQ – our Pro Series will have you on your way to mastering the cut of any meat. The classic 8″ Chef knife is the work horse in the kitchen, and has our patented ergonomic handle to make all types of cutting comfortable and effortless.

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https://www.ergochef.com/pro-series-8-inch-chef-knife-1082.php

Some features of the Chef Knife:

  • Blade: Fully Forged German Made Carbon Stainless Steel (X50CrMoV15) with full tang & abbreviated bolster
  • Blade Length: 8″ of Cut
  • Blade Height: Nice Wide 2.3″
  • Handle Length: 5.2″ Long
  • Handle Material: Durable POM
  • Knife Weight: 9.3 Ounces
  • Precision Balanced
  • Heat Treated for long edge life (HRC 56-58)
  • Lifetime Warranty & 30 Day Money Back Guarantee

We hope these clips leave you feeling a little more inspired on your way back to the kitchen. We recently held a contest (did you enter?) calling all chefs to submit a video showcasing their knife skills. The winner of our Food Fight contest will receive: a knife set, cash prize, and a seat at the next judging table. Stay tuned for more info on that, and make sure you check out some of the awesome submissions via our Facebook page.

If you’re a chef, and you love using our products, we’d love for you to tell us about it! If you’re not a professional, but you still feel inspired, tell us why! The Ergo Chef family is so special because we get the chance to share our stories about the kitchen via the power of social media.

 

Follow us on Instagram: @ergochefknives

Find us on Facebook: Ergo Chef Cutlery

Mike StaibRestaurant Road Trip and Chef Plum Fun
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Simple Knife Skills to Change the Way You Cook

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It might seem simple, but the easiest way to impress a guest could actually be your knife skills. Before we get to cutting – let’s make sure you’re comfortable handling a knife. Watch the video below for a quick refresher on proper knife handling techniques!

Knife skills are important, but why? Not only will you create beautiful meals, but your food will actually taste better, for a few reasons.

First, uniformity. Instead of just slicing through tomato and onion, use a specific technique to get the same size piece every time. This way all vegetables will be cooked all the way through, and no one will be munching on huge pieces of onion or garlic!

Secondly, your food will look better. Instead of serving up chunky soup with large pieces of celery, ladle up something that looks fresh, tasty, and aesthetically pleasing. Now its your turn. Chop like a chef using the tips below.

1. Rough Chop: The rough chop might have been your usual technique! A basic way to cut veggies, simply chop them roughly into the size of a large dice. Onions, bell peppers, and squash are vegetables commonly rough chopped.

2. Dice: Slice your vegetables vertically and horizontally to achieve a checkered pattern – slightly smaller than the rough chop, this technique is great for adding vegetables to soups and stews, as well as cooking  potatoes, tomatoes, onions, and bell peppers.

3. Mince: The fine chop. Great for broths and sauces, commonly minced vegetables include garlic.

4. Slice: Flat, round cut. Commonly, what you would see when slicing a tomato, a sweet potato that you plan to roast, or an onion. This technique is great for layering or stacking vegetables and you can vary the thickness of each slice for different recipes.

5. Julienne: The “matchstick cut.” Commonly, you will see carrots sliced this way. A julienne cut produces pieces measuring about 1/8 inch x 1/8 inch x 2 inches. This cut is great for vegetables that you plan on eating raw, or that you don’t need to cook very much. Sandwiches, spring rolls, and wraps are all great to add Julienne vegetables to.

6. Brunoise: The next step after you Julienne your vegetable, simply cut it into cubes!

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                 How will you chop next? Share your photos with us! 

Now that you have some basic vegetable prep techniques under your belt, try the recipe below and put your skills to the test!

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Ingredients:

  • 2 1/2 Tbsp olive oil
  • 1 1/2 cups diced yellow onion (1 medium)
  • 2 cups peeled and burnoised carrots (about 4)
  • 1 1/4 cups diced celery (about 3)
  • 4 cloves garlic , minced
  • 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (undrained)
  • 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
  • 1/3 cup rough chopped fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups rough chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

  3. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (for more flavor add in more dried herbs as desired).

  4. Bring to a boil, then add green beans.

  5. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes, then add corn and peas and cook 5 minutes longer.

  6. Serve warm.
                               Recipe Source: Cooking Classy

A good knife is key in any kitchen and will make your life so much easier. Try an Ergo Chef knife, and chop your vegetables using our patented ergonomic design! You will eliminate your hand strain, speed up your prep process, and enjoy a comfortable grip.

shinzui 8 LHS

The Chef knife is a multi-purpose tool and a great place to start. The new SHINZUI Series Chef knife was designed for precise slicing through all types of food product with our newly developed Japanese Super Steel blade. A Precision 15 degree cutting edge per side provides easy Samurai Sword like cuts through the toughest of vegetables, fruit, red meat, poultry, pork and fish. Check out the link below for more.

https://www.ergochef.com/proddetail.php?prod=DM5108

 

shinzui 8 pepper

Alternatively, try a set of knives and you’ll be ready to face any challenge. The 15pc Pro Series Forged Knife Kit includes most essential fully forged Professional Series knives the discerning chef or student will need. They fit into the 9 pocket tri-fold soft bag with shoulder strap & business card window.

It has 8 pockets for knives, & one mesh pocket for small tools/gadgets! Click the link below for more.

https://www.ergochef.com/kit-1—15pc-pro-series-forged-knife-kit.php

Make sure you follow us on social media and share your photos with us!

                        Instagram: @ergochefcutlery

For more knife inspiration head to our website: www.ergochef.com

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Mike StaibSimple Knife Skills to Change the Way You Cook
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Take Control of Your Health with the My Juicer

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    You’ve seen it all over social media – beautifully photographed, fresh squeezed, colorful juice. At health food stores, it can cost anywhere from $11-15 for 8 ounces of juice. Bloggers are taking photos with it, influential people are drinking it, and everyone seems to need to have it. Why?

      As trendy as it is these days, the health benefits of drinking juice are nothing new. With this second wave of juicing and popularity in the media, we decided to take a step back and look at why we even started juicing in the first place. Check out the list below.Screen Shot 2018-02-22 at 9.10.44 PM

  • Absorb more nutrients – your gut doesn’t have to go through all the work to digest fiber, so you can actively absorb more nutrients directly.
  • Consume a wider range of fruits and vegetables – quite simply, you will drink more than you can eat.
  • Fight cancer – fruit is full of antioxidants, and juicing allows you to get so many in one cup!
  • Lower cholesterol
  • Improve your skin
  • Increase your mental alertness
  • Improve your mood

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      To get started, we suggest the My Juicer II. This product is affordable and user-friendly, making it the perfect gift for anyone, from the person who is interested in juicing but doesn’t know where to begin, to the friend that buys $11 juices daily. With this product you can:

  • cut the cost of juicing
  • enjoy making a healthy, delicious beverage for your family in under a minute
  • be creative with your recipes
  • take back control of your health

     Another great feature of this product is the BPA-free sports container that it comes with. It’ll fit right in your cup holder, making breakfast-in-transit a breeze.It’s also easy to wash and the bottle top has a compression fit cap – no more spills in the car.

     If you’re intimidated by juicing, don’t be. The great thing about the My Juicer II is its extremely powerful motor – you can easily crush ice, frozen veggies, and fruit all in one go. All you have to do is add your ingredients and fill to the line marked on the side of the container. Push one button and you’re good to go. Now, who knew being healthy could be that simple.

At a loss for recipes? Don’t sweat it. The My Juicer II comes with a full page of them to get you started. If this deal wasn’t sweet enough, you can snag 15% off your juicer for a limited time with the code: GotJuice15off

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 Use the link below to grab yours today.

https://www.ergochef.com/my-juicer-ii-personal-blender-with-grinder–extra-sport-bottle.php

Did you know the My Juicer II is an Amazon Choice Product?

Tag us in your juice pics for a chance to be reposted!

Instagram: @ergochefknives

Mike StaibTake Control of Your Health with the My Juicer
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Spring to Health This Chinese New Year

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As much fun as the New Year is, many of the celebration treats are loaded with sugar and fat. Try balancing all the riches of the New Year by having treats in moderation and adding some healthy options to your reunion dinner, like freshly made smoothies or juices. Use the My Juicer II to quickly whip up delicious beverages for the whole family – blending takes under a minute!

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Looking for the perfect gift? Give the My Juicer II to spread the health in the New Year to your most loved family and friends. Practical, user friendly, and realistic – give a gift that can be used all year long.

The My Juicer II has:

    • Powerful Heavy Duty Motor for Crushing Ice, Frozen Veggies & Fruit 300+ WATT (320 Watt Max Power)
    • Motor Base has suction feet for stable operation & Handle for easy storing and taking with you to the office
    • Sport Bottle is BPA Free for a healthier lifestyle – Fits in most car cup holders
    • Bottle top has compression fit cap for no accidental spills
    • Bottle has measurement Marks on side so you fill it just right
    • Easy to use, convenient size and easy cleanup!
    • 1 Year Limited Warranty

The My Juicer II also comes with recipes for simple, easy to make healthy drinks. Plus, you’ll also get 15% off your juicer for a limited time with the code: GotJuice15offShop the link below https://www.ergochef.com/MyJuicer.php

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                                                              We hope you have a happy, healthy New Year! 

Mike StaibSpring to Health This Chinese New Year
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Ergo Chef Must Have Juice Recipes

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With cold temperatures and that “February plateau” eating the right amount of fruits and vegetables can be harder than ever, especially on the go. Don’t overthink it. Follow these easy recipes using your Ergo Chef Juicer and you’ll be out the door with a beverage in hand every morning!

Added benefits of our juicer: 

  • Retains more nutrients and enzymes than other juicers
  • Amazing ice crushing capacity – 300 watts
  • Dishwasher safe (no more individually washing each tiny piece by hand!)
  • Extremely stable with suction feet
  • 1 year Limited Warranty and 30 day Satisfaction Money Back Guarantee

 

BPA free and includes to go bottle!

BPA free and includes to go bottle!

 

 

 

 

 

 

 

 

 

 

These recipes are beginner-friendly, but extremely tasty – start here and soon you’ll be creating your own! All you need is the ingredients below and the My Juicer II!

 

Juices:

Green Dream 

  • 3  stalks celery
  • 1/2 cucumber
  • 1 green apple
  • Handful broccoli

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Monday Morning Detox 

  • 1/2 cup Papaya
  • 1 small green apple
  • 3 stalks celery
  • 1 medium carrot
  • 1/2 cup wheatgrass

Tropical Paradise 

  • 1/2 mango
  • 1 medium apple
  • 1/2 cup papaya
  • 1 orange

 

 

Smoothies: 

Randy’s Special 
1/4 c Kale
1/4 c Spin
1 peeled Carrot
1 Banana
1/2 c Blueberry
½ Apple
8 oz. Almond milk

Breakfast Blend
banana
Strawberries
Blueberries
Coco almond milk
1 ban, 1/2 c straw, 1/4 c blue 8oz almond milk

 

Directions (for all recipes): 

Simply place ingredients up to the fill line and enjoy a quickly blended juice or smoothie in under one minute!

 

So… 

Why juice? Juicing allows you to pack all the nutrient content of multiple fruits and vegetables into one easily digestible beverage while retaining essential vitamins and minerals! Juicing can also make it easier to hit your fruit and vegetable goals for the day by simply making veggies taste better, which is great for small children and adults who have trouble hitting their daily goals.

The My Juicer II is a great gift for anyone from the health nut on the go to the person who doesn’t quite know where to start. Durable and user friendly, plus with a one year warranty, there’s no reason not to give it a go in 2018!

Make sure you follow us on social media and tag us in your juicing pics for a chance to be reposted!

Facebook: Ergo Chef Cutlery

Instagram: @ergochefknives

Purchase our juicer here with a 15% off coupon code! : https://www.ergochef.com/MyJuicer.php

15% off coupon code:  GotJuice15off

 

Click the link below for the USDA guidelines on fruit and vegetable consumption … are you meeting yours?

https://www.choosemyplate.gov/

Mike StaibErgo Chef Must Have Juice Recipes
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Christmas Connection at The I-X Center, Cleveland. Sous Vide, Hoodoo Browns BBQ, Ergo’s New 2015 Products!

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Ergo Chef is an Official Sponsor of this year’s I-X Christmas Connection Show in Cleveland Nov. 20-22, 2015!

The Christmas shopping season starts here with over 600 10×10 booths offering something for everyone on your shopping list! Handmade soaps, pottery, gourmet dips, woven garments, flavored coffees, jewelry, furniture and much more will fill the aisles with Christmas cheer. Over 140 brand new vendors will be participating in this year’s event!

More Than 600 Booths to Shop From: The Christmas shopping season starts here with over 600 booths, including 140 new vendors, offering something for everyone on your shopping list, naughty or nice! Handmade soaps, pottery, gourmet dips, woven garments, flavored coffees, jewelry, furniture and much more will fill the aisles with Christmas cheer.

Live Holiday Entertainment: Holiday music throughout the weekend will get everyone into the holiday mood! Local choirs and gospel groups, Irish dance and music bands will be playing and performing all of the seasonal favorites.

Enchanted Ornament: Visit our 10-foot Enchanted Ornament and have your photo taken inside (nominal fee applies). Santa’s Castle: Bring your own camera and visit Santa in his NEW Castle for a great holiday photo.

Santa Land: Kids will have a great time with special features just for them! In SantaLand they can write and mail their letters to Santa, or stick around to meet him in person. The Sugar Plum Shoppe features over 4,000 pre-wrapped gifts (under $7 each) and is perfect for pint-sized wallets to buy special little gifts for Mom and Dad. Breakfast with Santa tickets are also available to add a little something special for your little ones! Click here for more information. Breakfast with Santa includes general admission to the I-X Christmas Connection following breakfast!

Gingerbread Square: At Gingerbread Square, the first 600 kids will have the chance to decorate – and eat! – their own holiday cookie. A giant gingerbread house will be on display to help inspire some sweet ideas. To burn off all that excitement, a children’s play area featuring child-friendly outdoor toys will be onsite.

Shop and Drop: This FREE service allows you to enjoy the event “hands free” but ensures you won’t go home empty handed! Attendees will truly appreciate the Shop and Drop which allows shoppers to place their holiday purchases in a safe place while they explore the show floor! Simply drop your purchases off for safe keeping and come back later to pick them up before you leave! Gift wrapping is also available, free of charge, right next to the Shop and Drop for all attendees.

To find out more about the show and buy tickets, click here:https://tinyurl.com/owjrhjv


Food Tricks & Kitchen Tips: Sous Vide

Sous_VideEveryone is talking about a new fad in cooking, Sous vide . Problem is it’s not new and has been around for years! It is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. This technique typically involves cooking food for longer periods of time at a lower temperature, sometimes up to 96 hours! The idea of preserving and cooking food in sealed packages is ancient. Throughout culinary history, food has been wrapped in leaves, potted in fat, packed in salt, or sealed inside animal bladders before being cooked. People have long known that isolating food from air— accomplished more completely by vacuum sealing—, can arrest the decay of food. Packaging food also prevents it from drying out.

Although sous vide literally means “under vacuum” in French, the defining feature of the sous vide method is not packaging or vacuum sealing; it is accurate temperature control. A computer-controlled heater can warm a water bath to any low temperature you set, and it can keep it there for hours—, or even days, if needed.

Why Cook Sous Vide?

Cooking sous vide is easier than its name might suggest. You simply seal the ingredients in a plastic bag (you can also use a canning jar) and place them in a water bath, a combi oven, or any other cooker that can set and hold a target temperature to within a degree or two. When the food reaches your target temperature or time, you take it out, give it a quick sear or other finish and serve it. That’s it.

Sous vide is especially useful for cooking meats and seafood, for which the window of proper doneness is often vanishingly small when traditional methods are used. When you fry a piece of fish, the flesh is most succulent and tender within a very narrow temperature range. Because the cooking temperature of the pan is at least 200 °C / 392 °F hotter than the ideal core temperature of the fish, the edges will inevitably be far more cooked than the center when pan-fried.

Precise temperature control and uniformity of temperature has two other big advantages. First, it allows you to cook food to an even doneness all the way through—no more dry edges and rare centers. Second, you get highly repeatable results. The steak emerges from the bag juicy and pink every time.

A final important benefit is that the closed bag creates a fully humid environment that effectively braises the food, so ingredients cooked this way are often noticeably juicier and more tender. Food cooked sous vide doesn’t brown, but a simple sear adds that traditional flavor where needed so that you can have the best of both worlds.

sous-vide-lambWe’ have been asked many times about the safety of cooking plastic bags. The bottom line is that bags made expressly for cooking sous vide are perfectly safe —as are oven bags, popular brands of zip-top bags, and stretchy plastic wrap such as Saran Wrap. The plastic that these products are made of is called polyethylene. It is widely used in containers for biology and chemistry labs, and it has been studied extensively. It is safe. But, do avoid very cheap plastic wraps when cooking. These are made of polyvinyl chloride (PVC), and heating them presents a risk of chemicals leaching into the food. We hope you try this method and enjoy!


Hoodoo BrownsLeader of the notorious “Dodge City Gang,” Hoodoo Brown was the baddest cowboy of them all.

Bank robber, cattle herder, Justice of the Peace, moonshiner and cook, Hoodoo Brown epitomized life in the Wild West. We celebrate Hoodoo Brown’s spirit and authenticity by cooking the best Texas barbecue on the planet…or at least right here in Ridgefield.

Owner Cody Sperry was inspired several years ago on a “guys trip” to Austin, Texas. There they traveled to over a dozen barbecue joints, with owner’s generously sharing their stories, secrets and passion for creating true Texas barbecue. He returned to Ridgefield with a new outlook and desire to replicate what he experienced in Texas.

IMG_5677 (1)He started his apprenticeship on a Big Green Egg smoker and eventually opened a barbecue catering business. Through the encouragement of his customers, friends and family, he decided to open Hoodoo Brown BBQ. He cook your barbecue low and slow, for up to 16 hours over aged hardwood on a custom Lang Smoker.

Visit their website https://hoodoobrownbbq.com/

To connect with Hoodoo Browns on Social Media: Twitter; @HoodooBrownBBQ Facebook; https://www.facebook.com/HoodooBrownBBQ/

HOODOO BROWN BBQ, 967 ETHAN ALLEN HWY, RIDGEFIELD, CT 06877 (203) 438-6033 HOODOOBROWNBBQ@GMAIL.COM


Recipe

Cassoulet and Tiger Bread 003Elaine’s Rustic Cassoulet
courtesy of Elaine Giammetta

Ingredients

1/2 lb bacon, cubed
1-15 oz can white kidney beans
1-15 oz can pinto beans
1 large Spanish onion, diced
10 garlic cloves, minced
3/4 lb ground pork
1/4 lb shredded duck confit
1 T dried parsley
2 T dried thyme leaf
1 T rosemary
1 bay leaf
1 t rubbed sage
1/4 to 1/2 c sherry (I use dry)
2-3 qts water (enough to cover all ingredients )
salt and pepper
fresh parsley

Method

In a slow cooker, or large heavy bottomed pot, spread the bacon cubes, evenly over the bottom of the pan. This will be the first layer. Drain and rinse the beans. Mix beans, onion and garlic together and spread over the bacon creating the second layer. Crumble the ground pork and duck over the beans. This is the third layer. Mix all the herbs together (except the bay leaf) and sprinkle over the meat. Add water and sherry making sure all the ingredients are covered. This is important, so to ensure proper cooking. Add the bay leaf. Set temperature on very low and cook 6-8 hours or overnight if possible. If you are using a traditional pot, bring to a boil and then lower temperature and simmer on very low for 6-8 hours. After cooking is complete, gently stir in chopped parsley. Salt and pepper to taste.

Plating

Ladle into a bowl and top with a sprig of parsley. Serve with a warm baguette and a hearty glass of red wine. I chose a nice peppery Malbec. I hope you enjoy it.


Product Spotlight

This month we are spotlighting not one but three new Ergo products introduced in 2015. These are great Christmas gift for the chef’s cooks and healthy eaters in your life!

Michael Symon Cutlery

6pc_set_with_Magnet_Strip_XL

The new knives are out!…I’m super proud of them!…Nothing touches their quality in this price point!” ~ Chef Symon

The knives are Michael Symon Cutlery and include a 9″ Chef Knife, 6″ Chef Knife, 6″ Serrated Utility Knife, 3.5″ Paring knife, 4 serrated Steak knives.

The knives feature extremely durable G10 handles finished with 2 stainless steel rivets, and a full tang and bolster, all high polished for lasting beauty. The blades are precision ground from German made carbon steel and the straight edges are sharpened to 18 degree per side for perfect slices every time. The serrated edges are single sided bevel cut into our wider D shape for smooth cuts in all your proteins. All the knives are good for both right & left handed people.

Click here to purchase your Michael Symon knives: https://www.ergochef.com/MichaelSymoncutlery.php


The Myron Mixon Pitmaster Grill Tool

Grill Tool SThe Myron Mixon Pitmaster Grill Tool is the first tool to deliver a style and functionality that says “Game On”! The 3 in one design was specifically developed & tested for easily flipping all your proteins & large veggies on the grill with the patented flipper hook.A good sharp knife is a must to slice up your mouth watering Q, hence we use the “Workhorse” an 8” Chef knife size blade with 7″ cut for slicing up your meats and veggies, from prep to serving. The blade is high carbon stainless steel for superior durability, ground precision sharp for perfect slices. It boasts an ergonomic non-slip grip handle over a full-steel tang for strength and balance, so cutting is effortless with ultimate control. Last but not least is the bottle opener, built into the blade to keep you cool, sipping your beverage of choice. Now get grilling your favorite foods, and be the boss of your grilling domain with the ultimate “Myron Mixon Pitmaster Grill Tool”.

SPECIFICATIONS:
• Tool Weight: 8.5 Oz.
• Blade & Hook Thickness: .100″
• Blade Height: 2.200″
• Blade Length: 8″ w/ Precision Sharp 7″ Cutting Edge
• Flipper Hook: 2.750″
• Handle Size / Material: 5-3/8″ long / Non-Slip TPR
• OAL: 16.125″
• Blade Material: One Piece Carbon Stainless Steel (5Cr15MoV)

If you have any questions please call the customer service line at 877-796-0884 M-F 9am – 5pm

Only $29.99 Yours Today: https://www.ergochef.com/MyronMixon.php


The My Juicer Personal Juicer

my-juicer-bannerErgo Chef is excited about introducing a new product in Kitchen Electrics called “My Juicer(TM)” A Personal Juicer/Blender with Sport Bottle to quickly and easily blend all your Fresh or Frozen Fruits & Vegetables into delicious healthy smoothies. 

The Ergo Chef’s brand new My Juicer(TM) is made with top quality components for easily blending up healthy smoothies and shakes. The powerful 300 watt motor and 4 Stainless Steel blades are engineered for quick and easy blending of frozen fruits, veggies and even desserts. My Juicer(TM) is the first part of Ergo Chef’s new “Kitchen Collection” of electrics.  Includes: High Quality Stainless Steel & Black Plastic Base with NON-Slip Suction Feet. Durable BPA Free Plastic Sport Bottle with Removable Lid with Handle and One Juicer Blade Assembly.  Order My Juicer today and start drinking a healthier life!

To order click here: My Juicer.

Mike StaibChristmas Connection at The I-X Center, Cleveland. Sous Vide, Hoodoo Browns BBQ, Ergo’s New 2015 Products!
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Carving The Perfect Holiday Turkey

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We’ve all been there. The house is full of hungry family and friends, the aromas of roasting turkey and all the fixings and side dishes fills the house and, there you are, standing knife in hand, assigned the daunting task of carving the holiday turkey with no clue as to where to begin. This saga has been played out again and again, in every household throughout the Holidas. With little or no instruction, many just fake it and begin hacking away, the result being a tangled mess of meat and bones on a plate that, well, doesn’t quite look as appetizing as we intended.

Fear not friends, the Ergo Chef chefs are here to the rescue. We’ve put together a step by step guide to carving the perfect turkey that will wow your guests and make you the hero of the day. Just be patient, make sure your Ergo Chef Chef’s knife is held properly and we guarantee you’ll be presenting a delicious beautiful plate of turkey that will make you proud.

Once your turkey has been removed from the oven, let it rest so the juices set. On a sturdy cutting board, with a moist dish towel placed underneath to prevent the board from moving, prepare to make a culinary masterpiece:

1. Place the turkey on the cutting board or a platter, breast side up, with the legs facing away from you. Steady it with the carving fork in your guide hand.

2. Cut through the skin that connects one leg to the carcass, cutting as close to the leg as possible.

3. Set down the knife and pull the leg away from the bird until the ball joint that connects it to the carcass pops out of the socket. (If the turkey is too hot to handle, use a clean, dry towel to protect your hands.)

4. Cut straight through the joint with the knife. The leg will now pull easily away from the carcass.

5. Lay the leg on the board, with the knee facing you and feel for the joint connecting the drumstick bone and the thigh bone.

6. Place the knife blade directly on the joint and cut straight through to the board. (You shouldn’t feel any resistance.) If you do, the blade is on the bone, not the joint. Feel for the joint again and adjust the position of the blade accordingly. Repeat with the process above with the opposite leg and thigh.

7. The Wings: Grip a wing with your guide hand and pull it gently away from the carcass so you can see where it is attached. Work the tip of the knife between the ball joint of the wing and the socket. Cut all the way through the joint, through any meat and skin, and remove the wing from the carcass. Repeat above with the opposite wing.

8. The Breast: Steady the side of the breast you’re not carving with the carving fork in your guide hand.

9. Using the tip of the knife, cut down along one side of the rib cage, then lay down the carving fork and use your guide hand to push or pull the breast gently away from the ribs as you go.

10. Let the knife blade ride the rib cage straight down to the socket where the wing was attached. Cut along the bottom of the breast to remove that half completely.

11. Lay the breast half on the cutting board, skin side up, and cut it on the bias into serving-size slices.

12. Steady the carcass with the carving fork and repeat above steps with the opposite side of the breast.

We’re sure that if you follow these simple steps, soon it will become second nature and you’ll be carving your poultry like a pro. We hope this guide has helped and from all of us at Ergo Chef, we wish you a Happy Holidays.

Ergo Chef

Mike StaibCarving The Perfect Holiday Turkey
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Knife Skills

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Hello friends,

With today’s installment, we will examine the techniques and proper methods of using a chef’s knife. Our chef’s knife  is the ideal knife for chopping vegetables, herbs, fruits, cutting boneless meats, slicing, dicing and general cutting tasks. The chef’s knife generally has a blade eight inches (20 cm) in length and 1 ½ inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length. Our blade shapes are German; German-style knives are more deeply and continuously curved along the whole cutting edge.

Sharpening Your Knives

It’s important to keep knives sharp to stay safe when cooking, as dull knives are a safety hazard and can be very dangerous. The more blunt a knife’s edge is, the more pressure it takes to cut something, the more likely you are to slip and cut your finger instead. Sharpened knives reduce the time it takes to prepare your meals as well. To sharpen a knife, you can use a professional sharpening stone, also known as a whetstone, or a sharpening stick. Directions are usually provided with the sharpening products. Our 10″ and 12″ diamond sharpeners will keep your knives razor sharp with just a few passes or you can use our new Fast Edge manual pull through sharpener which cuts an 18 degree edge on your knives every time.

See the different types here: Ergo Chef Sharpeners. If you don’t feel comfortable sharpening your knives yourself, many retailers offer professional sharpening or you can Google for knife sharpening in your area. You could also try your favorite cooking supply store, as most offer sharpening services.

How To Properly Hold & Use Your Knife

For more precise control, adopt a grip on the blade itself, with the thumb and the index finger grasping the blade just to the front of the bolster and the middle finger placed just opposite on the blade. When slicing or chopping, keep your fingertips curled inward. Use your fingernails in what is called a “claw grip,” to help grip the food. The knife blade should rest against the foremost knuckle, helping keep the blade perpendicular to the board.

Types Of Knife Cuts

Large dice: ¾ inch × ¾ inch × ¾ inch.

Medium dice: ½ inch × ½ inch × ½ inch.

Small dice: ¼ inch × ¼ inch × ¼ inch

Batonnet: ½ inch × ½ inch × 2½-3 inches.

Aluumette: (al-yoo-MET) ¼ inch × ¼ inch × 2½ inches.

Julienne: (joo-lee-ENN) 1/8 inch × 1/8 inch × 2½ inches.

Brunoise: (BROON-wahz) 1/8 inch × 1/8 inch × 1/8 inch.

Fine Julienne: 1/16 inch × 1/16 inch × 2 inches.

Fine Brunoise: 1/16 inch × 1/16 inch × 1/16 inch.

Paysanne: ½ inch x ½ inch x 1/8 inch Tourne (turned)

7 Sides: ¾ inch (width) x 2 inches (length)

If you are serious about cooking and becoming more adept in the kitchen, learning how to use your knives with proper techniques and practice can make the cooking experience much more enjoyable. The time spent getting to know your knives will allow you to not only be safer, but we bet you, your friends and your family will appreciate and enjoy your new culinary acumen and the delicious gourmet dishes coming out of your kitchen.

Till next time,

Ergo Chef

Mike StaibKnife Skills
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Tony Luke’s Pork Story

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The pork is a fresh ham!

We take our oil, garlic, some other seasoning, salt / pepper, hot pepper and we rub the pork down inside and out. After we cut the pork open, we rub inside and outside, then tie the ham up and put inside a net. Next we slow roast it over a 9 hour period and collect the juices that come from that with some other spices that are proprietary, we cannot give out as they were years in the making. We mix those juices together which becomes our AuJus and because it is slow roasted with the oil and garlic, salt, pepper and our other seasoning (proprietary seasoning) which breaks down the pork and becomes very tender but not breakable. It doesn’t break apart like a pork shoulder. Then we take that and cool it off overnight and then cut it into slices when we are ready to serve it at the store. It still stays firm but yet very, very moist and juicy. When you cook it slow it keeps all the natural juices of the fresh ham in the pork itself and those spices help break down some of the fiber.

This recipe was passed down from my great grandmother to my grandmother then to my father and now to me and my brother where the recipe has been perfected to mass produce.

-Tony Luke, Jr.

Mike StaibTony Luke’s Pork Story
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