www.zappos.com Product Description: # A multi-tasking colander, this useful OXO tool can be immersed in boiling water so you can blanch or parbroil foods like broccoli, green beans, snap peas, spinach and edamame to your heart’s content! # Thinking shrimp alfredo tonight? Now you can boil shrimp and strain pasta with one useful colander! If dumplings are more your speed, you can use the colander to quickly steam foods inside a saucepan. # Colander is 6.75″ in diameter and ideal for standard 3 and 4 quart saucepans. # Silicone basket has cylindrical shape and sits below top of pot for added capacity. # Heat resistant to 600°F and safe for non-stick cookware. # Sturdy stainless steel double-rod construction for dependable use for years to come. # Soft, non-slip handle. # Dishwasher safe. # Dimensions: 15” wide x 6” long x 3.5” tall. # 10.00 oz.
For all of us who care about the environment and would like to lead a more eco-friendly life, this kitchen device is one small way to make a big difference in the amount of water we use to wash produce. The colander/bowl set is not only a water-saving utensil, but a multi-purpose kitchen device as well. Use the colander and the bowl independently; the colander strains pasta or rice, while the bowl is handy for mixing, prepped ingredients and even serving. Used together for washing and cleaning produce, the set makes conserving water quick, easy and efficient.
Keep kitchen counters dry with Progressive’s Collapsible Dripless Colander. In this product demo, you’ll see how easy it is to wash fruits and vegetables, drain pasta, and just turn the base of the colander to seal the holes and stop water from dripping all over your kitchen. As our Kitchen Guide explains, when you’re ready to store it, the colander collapses! Check out all the great kitchen tools from Progressive here: progressiveintl.com
www.colormesili.com Watch as the yellow silicone colander takes the effort out of straining a potful of pasta. The large size of this colander from the color me Sili collection allows it easily handle both large and small straining tasks.
www.my.tupperware.com See handy uses for different Tupperware products on www.Tuppertube.com including the Tupperware Thatsa Bowl, 32 cup bowl, double colander, quick shake, quick chef, shop online at www.storagesecrets.com
The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-C: Tri Color Nacho Chips! Recipe: 3 Red (tomato) Flour tortillas (12 inch) 3 Green (spinach) Flour Tortillas (12 inch) 3 Brown (Wheat or Hole Grain) Flour Tortillas (10 inch) 2 Quart or more Soybean Oil or Vegetable Oil 2 tsp cajun Spice (see www.theexecutivechefcatering.com/recipes/cajunspice) 2 tsp Fine Grated best available hard Italian cheese (Parmagiano or Romano) Saly and Pepper Grinders HARDWARE Paper towels to drain Good, Heavy Bottom 6 qt (minimum) Pot Strainer to fit Large sheet pan Large bowl Thermocouple or Meat Thermometor (to 350 degrees) PROCESS heat oil to 350 degrees in heavy pot… BE CAREFUL cut Tortillas into chip-sized wedges Fan Nachos into bowl, separetely (by color) CAREFULLY add chips to oil, agitate with strainer, then push into oil with strainer when chips are crisp thru (45 seconds to 90 seconds.. watch ‘em!) remove from oil with strainer onto papertowel-covered pan to drain repeat for each color place still warm nachos into large bowl, separate by color, and toss with seasonings to taste Yield 4-6 cups Can be served immediately- or cool and store in zippered food bags Store Bagged at room temp (70 F) for up to 7 days Chef Ron’s Fresh Tri-Color Nacho Chips. Watch as Chef Ron demonstrates step by step procedures of how to make this wonderful four season treat!
The Hottest American Idolized Cooking Show on PBS 31 cooking tips Official site www.grannynancyskitchen.com Fried Chicken 1 Deep Fryer (heat to 400 degrees) 1 Fryer Chicken or- package of your choice, wings, legs, or thighs 1 Large bottle of Vegetable oil 1 package all purpose flour Garlic Powder Paprika Black Pepper Salt *Seasoning Salt (My favorites are Lawrys or when I feel like a little kick I choose Tony Cacheres this for your last little sprinkle after frying) Plug in Deep fryer and add Vegetable Oil to designated line. •Wash chicken real good with Salt and Water, Drain. •Place on cutting board and season both sides with garlic powder, salt, and black pepper. •Pour about 5 cups or more of Flour in container. •Season flour with Paprika. •Roll chicken in flour. •Grab chicken with Tongs, tap excess flour off, and place in Deep fryer basket. •Make sure oil light signals ready. •Add about 4 or 5 pieces of chicken to deep fryer basket (do not crowd). •Lower basket into cooking oil and cook for approx 10 to 15 minutes (depending on size of chicken) •TIP #1 once you no longer hear the chicken sizzling this could be one indication that batch is possibly done frying. •TIP #2 once your chicken pieces are floating this is another indication that batch is possibly done frying. Once you remove your chicken from the deep fryer, place it in a mesh strainer of some sort so any excess oil can drain off the chicken. Right away, one last sprinkle with your choice of Seasoning. ENJOY …
This amazing strainer separates the skin and seeds from any soft vegetable or fruit. Makes salsa, mashed potatoes, apple sauce, tomato sauce FAST and easy. Just turn the crank. Go to www.lehmans.com to find it or click here http to go directly to the product page.