Tupperware recently hosted a party to showcase their new line of products – choppers, smoothie makers, cream whippers, pots, pans, and cutlery – to food writers. The event was held at the , a new test kitchen and dining room in SoHo, and featured chef of Hearth Restaurant and the Food Network’s fame. Chef Marco whipped up a few dishes for us and everything was beyond delicious.at the event butterfly, season, pound, and saute his “Flavor Pounded Chicken.” The end product was crispy and light, like no boneless breast I’ve had. At the party, I discovered a few things worth sharing.
Soffritto Chef Marco is all about soffritto. Soffritto is a mixture of very finely chopped vegetables, such as onions, celery, and carrots or fennel, with or without herbs and garlic, that is sautéed in hot olive oil. The natural vegetable sugars caramelize as they cook for quite awhile. Soffritto gives Italian stews, sauces and braised dishes their flavor, but every great cuisine has a soffritto. For instance, the Far East has scallions ginger and garlic, and in Spain, soffritto is peppers onions and garlic. Marco Canora’s cookbook, explains it all.
You’re probably saying, “I don’t need that,” but you do. This tool makes soffritto easy. Chef Marco says, “Mince the vegetables very small, like grains of sand.” in action. I use it to chop my fresh herbs. What a delight.
The joy of cooking with really sharp knives… We attendees got two all purpose Tupperware knives as a party favor. The set includes a heavy duty prep knife and a delicate paring knife, each with a protective sheath because the knives are really that sharp.
By the end of the party, I was all set to enroll in this summer and to buy more Tupperware from the . I could never top that party,
Your thoughts: Could you use some new cooking gadgets?
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