Vanilla: The most over-looked flavor. Honestly.

I love, LOVE vanilla. And by vanilla, I mean the REAL deal. No imitation, liquid-mess for me. Pure vanilla beans or extract add a subtle hint to your baked good. It acts how salt does to savory food:  brings out the most pure and true flavor of the ingredient you are baking with.



I often get a "shocked" face when I tell people I enjoy vanilla and it ranks as one of my favorite flavors. "Why?" They always ask,  "You're a foodie, you cook and bake for a living! Vanilla is so...blah." Not to me, vanilla has been washed down with imitation flavors and ingredients. I saw a white cake recipe with no vanilla extract!!! Oh why! People often see, if it a white, pale, or yellow color baked good, it MUST be vanilla flavored. Nope. There are small differences between white cake, vanilla cake, and yellow cake.

Knowing vanilla beans are costly, I use them sparingly. I go for real vanilla extract. Be sure to make sure the label says "REAL" not "IMITATION." What exactly is imitation vanilla? It is byproducts of wood and contains weird chemcicals. Gross. If the bottle says "vanilla flavoring," that is a combination of real and fake vanilla extracts.

http://www.thevanillabeanblog.com/ <-- and="and" anilla="anilla" baking="baking" bean="bean" blog="blog" by="by" check="check" delightful="delightful" her="her" is="is" out="out" psst="psst" sarah.="sarah." strong="strong" sweet="sweet" the="the" truly="truly">

I always use vanilla extact in my cookies, cakes, and frostings. It adds a soft richness that you, and your taste testers, will notice. Don't over look it the next time you want to bake something delicious: vanilla bean pound cake, vanilla shortbread, vanilla cream cheese frosting, vanilla-chocolate sauce....

Happy Baking,
Kimm AKA Vanilla lover!

S.U.M: A fun, secret, and DELICIOUS food event!

Last Saturday evening in Seattle's SODO District, it was rainy. Grey. Miserable. But, outside a large abandoned warehouse, there were colored paper signs that said "SUM -->." Inside, long lines of  hungry foodies eagerly wait for a sample of one of Seattle's new, upcoming, and popular restuarants and catering businesses.

Exactly what is S.U.M? It is Seattle's Underground Market, a pop-up foodie event that happens monthly, all over the greater Seattle- area and Eastside. Did you know Underground Markets happen all over the USA? Yup, S.U.M. was inspired by San Franciso's Underground Market.
Eveytime the location changes, making it a true way to explore the city I live in! How do you know where the location is? Sign up to become a member and you will receive email updates before an event happens.

With a small entry fee ($10), and bites costing $1-$3/per plate, it is easy to sample a large variety of cuisine under $20.00. Chefs, restauranteers, and bakers unite to show off their best of the best for the community. From a small dessert catering business, to a popular asian restaurant, and a fresh squeezed juice bar, there are many offerings to delight your palate.

Sign up to become a member, FOR FREE:
http://www.seattleundergroundmarket.com/Home_Page.html

"Like" their page on Facebook:
http://www.facebook.com/SeattleUndergroundMarket?ref=ts&fref=ts

What did I try and LOVE? The POP-shrimp were golden delicious-ness of popcorn and deep fried shrimp. The seared ahi tuna was one of the most popular offerings! Chiptole braised pork and corn pudding offered comfort food to the crowd in the stormy weather. Plus, the Mexician Coffee kept my hands warm!

I can't wait for another S.U.M!

Happy Cooking,
Kimm

What makes a pot and pan handle STAY COOL!

Not only should cookware preform well and deliever delicious meals, it should accent your kitchen and easy to handle and maintain! One of the most popular questions I get from customers and friends about pots and pans is: "How do I know if the handle stays cool when cooking?" This is key: you do NOT want to injury your hand because your cookware handle was not properly constructed.

For truly "stay cool" handles, I recommend two material types:

1) Silicone handles (usually combined with stainless steel)

OR

2) Cast stainless steel

Why?

-Silicone is naturally heat-safe to 400 degrees F. For a cookware handle, silicone should be "wrapped" around a stainless steel bar for longevity. Look for a thick, strong, and sturdy handle!

-Stainless steel is appealing because it attractive and it last forever, yet it still conducts heat....poorly. That is why GOOD stainless steel handles should be "hollowed" out in the middle to avoid any sort of heat conduction. Look for the words "cast stainless steel handles." Also, with stainless steel handles, if there is a "triangle-shaped" part on the exterior of the pan, that connects with the long handle, it is a GOOD THING! Just like hollowing the handle, that shape breaks down the heat conduction (from the pan to the handle) for a guaranteed stay-cool handle.



Please avoid:
-Pure, solid metal handles with a rubber or silicone grip over it. This means the handle was not hollowed out and to make it a "less expensive" stay-cool handle, the company just put a cover on it.
-Plastic handles or plastic-blended handles.
-Pure rubber handles.

Key questions to ask about handles when you are purchasing:

If it is a stainless steel handle:
1) Is the center of the handle hollowed out? (Correct answer: Yes!)
2) Is the stainless steel casted? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

If it is a silicone handle:
1) Is this pure silicone over a stainless steel bar? (Correct answer: Yes!)
2) Is the silicone area, 100% silicone or is it blended with other products like plastic? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

No matter if you choose a gorgeous stainless steel handle or comfy silicone handle for your cookware, it should stay cool while cooking up your favorite meal. Also, double check with the retail store's return policy, just in case there was a defect.

Happy Cooking,
Kimm