First foodie interview of 2013: Get to know Whitney Heinrich of CRAFTED.

Welcome to my first interview on 2013, peeps: Whitney Heinrich is a smart young woman who is also a fellow Girl Power Hour (www.girlpowerhour.com) blogger. She started and created "CRAFTED" to bring unique and one-of-a-kind treats to the Seattle and Eastside community. When she is not baking up a storm, Whitney is very like me: loves new cocktails, trying new restaurants in Seattle, and simply being sweet.

Whitney, in action, at an event with her treats.





Get to know Whitney, read my interview below:

1) What 'sparked' your love of baking and creating sweet things?
What sparked my love for baking was when I was working at a local coffee shop in high school and I would bring in cupcakes, and people would rave about them and tell me I should be selling them. I hadn't thought about that as a profession before, but at that moment I was like hey...I could totally do this and be happy forever

2) Describe your experience at the French Culinary Institute.
Going into the FCI I had totally pictured myself becoming a wedding cake designer, it wasn't till I started school and saw how much more was out there. I got really excited when menu planning came along, I knew I had to be the one to come up with my own ideas and not follow others.

3) Why did you start Crafted? What do you hope to do with Crafted?

Delicious breads are made with love and nice ingredients.

I started Crafted because I truly feel I can offer unique and special dessert concepts to clients. I love to break the rules in pastry and come up with flavor combo's and dessert offerings that are off the "norm" - I strive for that whimsical factor. Right now I am going with the flow with Crafted and letting it become what the community wants and needs, but long term I would love to have a small shop with crafted cocktails, house brewed beer, small plates, and those whimsical dessert concepts I love to come up with! I have a true passion for everything culinary, not just pastry.



4) You are a big foodie! What's your favorite restaurant in the Seattle area?
There are so many amazing restaurants, but I think my all time favorite "foodie" restaurant is Crush. I love what Jason Wilson and his team do, I love their service staff, and their pastry chef Lori always keeps me on my toes - I mean come on.. she came up with a Douglas Fir sorbet!

5) What is your favorite sweet treat to eat?
My favorite sweet treat has to be anything that involves the s'mores concept. You can't beat a good s'mores and I think that's why one of the first set of recipes I nailed down were for Crafted's s'mores kit.

Perfect Valentines Day treats!

To buy these delicious treats, check out CRAFTED's Etsy Shop: http://www.etsy.com/shop/CRAFTEDconfection

Plus she is social media friendly:
Facebook: http://www.facebook.com/#!/CraftedEats
Twitter: https://twitter.com/CraftedTreats

Happy Baking,
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

Is your cookware dishwasher SAFE?

"Is this cookware safe to put in the dishwasher?" One of the most common questions I get from customers. Why is it a concern? In the dishwasher, the water is hot and the soap is strong. Plus, pots and pans tend to "bang around" while being cleaned. You do not want those factors killing your brand new pans.

How does a cookware manufacturer determine if a pot or pan is dishwasher safe? It comes down to the metal, also known as the "vessel." Are you concerned about non-stick coatings? Most of them are OK to put in the dishwasher, you just have to worry about the metal.

*Remember: We need some sort of heat conduction from a metal when cooking. Stainless steel, by itself, heats uneven. It is lined with aluminum because it is abundant, conducts heat well, and pretty easy to mold. Or, we can cast, stamp, or hard anodize aluminum and line it with a protective coating.

WHAT IS SAFE TO PUT IN THE DISHWASHER:
- Stainless Steel cookware (Even with non-stick coating in the exterior)
- Hard anodized aluminum non-stick with a protective exterior (like non-stick or color coating) and base (like a stainless steel or rings.)
-Glass lids
-Stainless steel lids and tools
-Nylon/Silicone-handled tools

WHAT IS NOT DISHWASHER SAFE:
-Hard anodized aluminum (if your non-stick pans have zero protection on the exterior or bottom, you cannot put these pans in the dishwasher.)
-Cast aluminum cookware/bakeware (Cast aluminum needs to be treated and seasoned like cast iron.)
-Pure/Straight aluminum cookware/bakeware
-Full cooper or cooper-lined cookware (Even if there is a small amount of exposed cooper on the pan, it is not dishwasher safe.)
-Procelain enamel-exterior/lined cookware

Q: So, what happens if you put your "not dishwasher" cookware in your dishwasher?
A: You just voided the warranty. Remember you have to follow the cookware manufacture's direction to keep their warrany valid.
-Cooper: Will tarnish and turn blue-grey.
-Hard Anodized aluminum: Will turn bright white. (This is most common!)
-Cast Aluminum and Pure Aluminum: Discolor lightly and eventually warp.
-Procelain enamel: Dull over time.

What is your best bet? HAND WASH. Use regular dish soap with a soft yellow or green sponge. Please avoid metal scrubbies (they also void cookware warranties).

Here are some simple tips for cleaning your cookware:
-With stainless steel: In your pot/pan, add 2 cups water and 1/4 cup distilled white vinegar. Let it simmer for 15 minutes. Pour out the mixture and let cool. Use a polish to detail any stains.
-With non-stick: Make a paste with water and baking soap. Rub it on your pan, and let it sit for 15 minutes. Wash as you would. Repeat if the stain is bad.
*Note: Remember when you are cooking, you are exposing some sort of metal to direct heat. It is natural for the bottoms of  your cookware to discolor fast. I recommend polishing your cookware (with my tips above or a cookware polish) once a month.

Happy Baking,
Kimm