Are you a baker or a chef?
What is difference?
I am a baker. Baking is the process by which you use a prolonged dry heat to cook your food. Baking begins by cooking the outside of the product and then gradual heats the product in the center. Baking is more of an exact science. If you miss one or two ingredients, the odds of the baking turning out is not very good. This is what I love about baking. Give me a recipe and I’ll follow it to a ‘t’. I like the security of knowing that if I follow the recipe, in the allotted time given, I should achieve the desired outcome! Don’t get me wrong! The odd time I do experiment but it is the addition of a spice or an exchange in products that I know for sure will work (i.e. applesauce in lieu of eggs, etc.)
Cooking, on the other hand, is the process of turning ordinary ingredients into a tasty concoction using heat. There are many different techniques, methods and ingredients used in cooking. It can be a complex meal that takes hours to prepare or it can be simple and only contain one or two ingredients. Cooking is an art form. Most chefs have the ability to combine random ingredient without measuring to create a fantastic final product. This is my husbands department. For the last 13 years, he has tried to teach met to cook. When making spaghetti sauce, for example, I’ll ask him if it tastes okay. The sauce contains tomatoes, green peppers, onions, and ground beef, what else would I need? My husband would taste it and start throwing in a bunch of herbs at random. The results are always delicious, but I don’t have a clue how to do it?
Last night I had the opportunity to not only improve my cooking skills, but also learn how the proper cooking utensils will make preparing and cooking food a lot easier and more enjoyable.Last night’s #FoodieForever event was held at the Liasion College Downtown Toronto. In addition, to being an excellent time to mix and mingle with other bloggers ( @InRdream, @LilMisKateCo, @Mom2Michael and @Torviewtor) and food lovers, we also learned how to cook fast healthy and fresh recipes with a CUTCO Nutritional Expert using CUTCO‘s Knives! A few months ago, I was lucky enough to review CUTCO‘s steak Knives and I love them. Last night, I was able to test out some of their bigger knives and other cooking utensils and I realized that the knife I usually use to prepare food is no match to CUTCO knives.
History of CUTCO
CUTCO Cutlery was created in 1948 as a new product for Wear-Ever Aluminum, a subsidiary of ALCOA. The name of the new cutlery line was derived from a company once owned by Wear-Ever, the Cooking UTensil COmpany. CUTCO‘s main focus is on a quality. They wanted to create a product that would last a lifetime, but could be used on a daily basis. Over the years, they have improved their knifes with addition of the Wedge-Lock handle, the Double D stay-sharp recessed edge, and their vapor lock cookware, to name a few. When you purchase CUTCO products, you can depend on them everyday, forever. That’s why all CUTCO products are backed with the Forever Guarantee. If it breaks, dulls or misshapen, CUTCO will replace or fix the product for you! Its nice to know that you are investing in a quality product that the company completely stands by. The event amazing! Upon arrival, I was graciously given a CUTCO apron with my Blog name on it! I was honored! We were then spoiled with delicious appetizers while we mingled and got to know each other. Usually, when I attend an event like this I usually drool over all of the appetizers, knowing they all contain some aspect of gluten and I can’t have them! Thanks to an amazing CUTCO employee, Ashely, I was able to sample appetizers as they were GLUTEN FREE! The freedom to enjoy a fancy appetizer (that I didn’t make myself!) was a real treat.
Once everyone arrived with were treated to a CUTCO cooking experience. Not only did we learn how to prepare a delicious, healthy meal but we also had the opportunity to use the CUTCO products in a hands on and interactive way. We learned how easy it is to prepare fast and time saving dishes while learning how to choose the right knife for the job right and how to use them properly. I was impressed with the new knife skills I learned and how different knifes have choosing the right knife can turn the chore of chopping into a pleasurable experience.
I am afraid of using big knives. I’m the type of person who would accidentally chop a finger off instead of dicing the carrot I need for my recipe. As a result, I tend to stay away from large knives. Much to my husbands disgust, I tend to use my favourite pairing knife for everything that needs to be chopped up the kitchen. I never saw myself enjoy a larger knife. Last night, changed all that! Getting a chance to touch, cut and experiment with the CUTCO knives allowed me the opportunity to discover that BIG knives aren’t as scary as they seem. I found it enjoyable cutting with the knives and found the task of chopping a lot less tiresome then it seems in my kitchen with the little pairing knife.
For this weeks recipe, I am going to share the main dish from last night’s experience! It was so good, I made it again tonight in the comfort of my own kitchen!
- 1 C quinoa, rinsed
- 2 C water
- 1 vegetable bouillon cube
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 T. coconut oil (olive oil is OK)
- salt and pepper to taste
- Heat CUTCO 2-qt. saucepan on medium heat until itʼs ready to cook – about 3 minutes. Add just enough coconut oil to cover bottom of pan.
- Add zucchini and carrots, stir to coat with oil, and cover to tenderize – about 2 minutes. Then add quinoa and stir to heat.
- Next add bouillon cube and water. Cover to allow vapour seal to form. (About 3 minutes). Then turn off heat and let sit for 25 minutes. Fluff with fork and serve