Cuisinart Canada
@CuisinartCanadaCanada127K subscribers59.4M views
From our state-of-the-art kitchen products to the moments and meals you create with them—when you bring more joy to the heart of your home, that's A Work of Cuisinart.
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Recipes from Cuisinart Canada
Cuisinart CanadaPineapple, Mango & Avocado Salsa
Fresh fruit-and-vegetable salsa with pineapple, mango, avocado, red pepper, red onion, ginger, jalapeño, cilantro, olive oil, citrus juice, and salt.
Cuisinart CanadaCuisinart Culinary School - Episode 3 (Roast Chicken, Hunter-Style Braised Chicken, Herb-Crusted Rack of Lamb, Hamburgers, Steak au Poivre)
Episode featuring multiple recipes/techniques: lemon-thyme roast chicken; hunter-style braised chicken (chicken cacciatore-style); herb-crusted rack of lamb; classic burgers; steak au poivre with brandy-cream pan sauce.
Cuisinart CanadaCuisinart Culinary School - Episode 4 (Seafood: Herbed Tartar Sauce, Beer-Battered Fish, Griddled Salmon/Trout/Scallops, Tequila-Lime Shrimp Skewers, Crab Cakes, Classic French Mussels)
Episode featuring multiple seafood preparations: a herbed tartar-style sauce, beer batter fish fry, griddled salmon/trout/scallops, tequila-lime-cilantro shrimp skewers, crab cakes, and classic French-style mussels with white wine and cream.
Cuisinart CanadaFresh Pasta Dough with Cream Sauce and Red Tomato Sauce; Oven Rice, Risotto, and Potato Gnocchi
Episode demonstrates basic fresh pasta dough (extruded shapes), a reduced garlic-parmesan cream sauce, a long-simmered tomato sauce with roasted garlic and parmesan rind, oven-baked long-grain rice, parmesan-lemon risotto, and potato gnocchi sautéed in brown butter and thyme.
Cuisinart CanadaCuisinart Culinary School - Episode 6 (Crème Anglaise, Grapefruit Crème Brûlée, Espresso Ice Cream, Lemon Cardamom Cheesecake, Pie Crust, Lemon Curd Tart)
Episode demonstrates multiple dessert basics: vanilla crème anglaise used for grapefruit crème brûlée and espresso ice cream; a lemon-cardamom cheesecake with graham crust; a flaky pie/tart crust and a lemon curd tart filling.
Techniques from Cuisinart Canada
All techniquesHow to purée soups and sauces quickly with an immersion blender
Use an immersion blender directly in the pot to combine and smooth soups/sauces efficiently.
How to avoid dulling flavors in a cream soup (use only a little cream)
Add cream sparingly to blended soups so you don’t mute the main flavors.
How roasting squash concentrates flavor (roast with simple seasoning)
Roast squash with a little salt and pepper to concentrate and caramelize its flavors before blending into soup.
How to batch-cook and freeze stock for convenience
Make stock in big batches and freeze it so you can use it whenever you need it.
How to turn béchamel into mornay (add shredded Gruyère and mix)
Stir shredded Gruyère into thickened béchamel and mix thoroughly to make a cheese sauce (mornay).
How to keep béchamel white while seasoning (use white pepper)
Season béchamel with white pepper to add warmth without adding visible black specks that darken the sauce.
How to avoid lumps in béchamel (cold liquid into hot roux, or hot liquid into cold roux)
Combine opposite temperatures—cold milk into hot roux (or hot liquid into cold roux)—to get a smooth béchamel without lumps.
How to store roux for quick thickening later (freeze and slice)
Freeze roux in small tubes/logs and slice off pieces as needed to thicken dishes.
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