How to Shop for Gas Burners

At Duerden’s, gas is our most popular cooking surface. It’s responsive, easy to use, and tends to be less costly than radiant electric. With gas burners, you’ll be able to control the heat with precision and ease.

Shopping for gas can be overwhelming, since there are many different styles, costs, and performance models. However, the most important factors to understand are power, shape of the flame, and controllability.

Power

The total output of the flame is determined by the gas output and how effectively oxygen is able to get to the flame. It is measured in BTUs, which stands for British Thermal Units. A BTU is the energy required to heat a pound of 68ºF water one degree.

Your BTU measurement comes from the gas output multiplied by how many BTUs that much gas can generate. You should have at least one burner that’s above 10,000 BTUs, but you don’t want all of them to be that high – you’ll want to look for a good spectrum. The best in class is Wolf, which stretches from 300 to 20,000 BTUs on each burner.

However, your BTU won’t tell you the other half of the power equation: the amount of oxygen that can get to the flame. Basic burners have a series of holes called orifices that release the gas around the cap. Advanced burners have the orifices machined at staggered intervals to allow more oxygen to each tip of flame, and others will elevate the burner or provide it with extra ventilation. The most expensive burners are made of brass and each orifice is precision-machined for just the right spacing and angle.

Shape

The next important element in choosing a gas burner is the shape of the flame. Some gas flames shoot straight out, while others curl back into the center. Those that curl back are more efficient – they distribute the heat more evenly through the pan and the heat goes into the cooking instead of the room.

Some burners change the shape of the burner instead of the flame to accomplish this, and they work well. The GE Tri-Ring burner, which creates three concentric flame rings, and the Thermador star burner are examples of this.

Controllability

The last critical element is the control throughout the entire temperature range. Control is affected by the valves, the diameter of the gas lines, the pressure regulators, and the placement of the burners. 

A common cooking task is to bring something to a rolling boil, then reduce it to a gentle simmer. Entry level gas burners will have good high or a good low, but not both, and it will be difficult to transition from one to the other. More advanced burners offer low simmer by running two gas lines – one thinner and one thicker – to each burner. As you lower the heat, only the thin gas line is feeding the burner, which allows a very low flame that doesn’t blow out.

It’s hard to evaluate controllability by looking at a specification sheet, which is why we have so many live appliances for you to test out, so don’t be shy about trying different models and asking questions.

 

Now that you know what to look for in a gas burner, come on in to the showroom and test them out for yourself! If you’d like to learn more about other types of cooktops as well, check out our post on induction cooking.

How to Cook Salmon Two Ways

With the new year upon us, it’s the perfect time to learn to cook some new healthy meals! Salmon is one of our favorite weeknight go-to recipes, and you won’t believe how quick and simple it is. It’s even easier if you have a steam oven, but just in case you don’t, here’s how to cook salmon two ways (but you’re going to be wanting that steam oven after this)!

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Both recipes use the same core flavors and sauce, but depending on the equipment you have and how you like your salmon cooked, you can take your pick of which method you’d like to use. The sauce is optional, and you can find that recipe at the end of this post.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Steamed Salmon

For the steamed fish, we used the Wolf 30″ Electric Single Steam Oven. Simply arrange everything in a nonstick pan, insert the probe, and your salmon will be ready to eat before you know it.

If you don’t have a steam oven but still love steamed salmon, you can place the pan over a pot of boiling water and steam it that way.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Ingredients

• One 4 oz salmon filet
• Asparagus
• Olive oil
• Salt & lemon pepper
• Fresh dill

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Instructions

1. Prepare your salmon by seasoning with salt and lemon pepper, and add a touch of olive oil to the flesh. Do the same with your asparagus.

2. Place the salmon skin side down in an oven-safe nonstick pan, along with the asparagus. Insert a temperature probe.

3. Cook the salmon until it reaches an internal temperature of 133ºF or until it reaches desired pinkness. Remove the probe, garnish with the dill and optional sauce, and it’s ready to serve.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Pan Seared Salmon

If you like a crispy, flavorful layer to your salmon, this is the recipe for you. It requires a little more preparation and a few more steps, but you won’t be disappointed. We used the Wolf E Series 30″ Electric Oven with dual convection, as well as the Wolf 48″ Gas Range for this recipe.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Ingredients

• One 4 oz salmon filet
• Asparagus
• Flour
• Coconut oil
• Salt & lemon pepper
• Juice from 1/2 lemon
• 2 cloves garlic
• Fresh dill

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Instructions

1. Preheat oven to 350ºF.

2. Gently coat the flesh side of the salmon in flour and pat to remove remaining lumps. Season well on both the top and bottom of the filet with salt and lemon pepper.

3. Preheat your nonstick pan to a medium high heat with 2 tbsp of coconut oil. Gently place your salmon flour side down into the pan. You should hear a sizzle immediately if your pan is preheated. Increase heat to high and sear salmon 45 seconds to one minute until golden brown.

4. Remove salmon and place skin side down onto a baking sheet and place directly into the oven. Cook at 350 for 7 min or until fish reaches an internal temperature of 133ºF.

5. While the salmon cooks, add a little more coconut oil to the pan along with two cloves of crushed garlic. Sear your asparagus until it takes on a warm color, and then add a tablespoon of lemon juice and season with salt and pepper. Cook the asparagus in the lemon juice for one minute, then place on the baking sheet in the oven to keep warm.

6. Once the salmon reaches 133ºF, remove it along with the asparagus from the oven, garnish with the dill and optional sauce, and serve.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Creamy Lemon Dill Sauce

There’s nothing more classic than a filet of salmon garnished with lemon and dill – but if you want to add an extra burst of flavor and some texture, whip up this easy sauce to drizzle on top!

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Ingredients

• 1 cup heavy cream
• 1/2 cup vegetable stock
• Juice from 1/2 lemon
• Cornstarch
• Fresh dill, finely chopped
• 2 cloves garlic
• 1 tbsp olive oil

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Instructions

1. Mix together 1 tbsp corn starch with 4 tbsp warm water.

2. If you seared your asparagus in the seared salmon recipe, use the same pan, leaving the cloves of garlic inside, and heat over medium-low heat. If not, heat olive oil in a pan over medium-low heat and add two cloves crushed garlic.

3. Add heavy cream, vegetable stock, and lemon juice and bring to a simmer.

4. Slowly add corn starch mixture to thicken to desired texture.

5. Finish with finely chopped dill and spread over salmon and asparagus.

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Salmon two ways - this is perfect for my new years resolution! | Healthy eating | duerdensappliance.com

Holiday Yule Log Cake

The beautiful buche de Noël, or yule log cake, is a traditional dessert served around the holidays in France, Switzerland, Belgium and many other French colonies. It’s sure to wow your guests once frosted and topped with red and green decorations, and though it’s often seen as an intimidating feat, it’s not too difficult once you get started!

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

The cake is essentially a Swiss roll frosted on both the inside and outside. Often, you’ll see it made with a yellow sponge cake and chocolate buttercream, but our version consists of chocolate and more chocolate. If you want to get technical, you can make your decorations from meringue or marzipan, but we topped ours with faux berries and twigs from a craft store – and of course, removed them before digging in.

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

We made our cake in the Wolf oven and mixed up the frosting in our favorite KitchenAid, and everything was done in no time! So go ahead, give it a try, and let your cake be the talk of the next holiday party.

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

Ingredients

Cake

• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 egg whites
• 6 egg yolks
• 3/4 cup white sugar
• confectioners sugar for dusting

Icing

• 2 cups heavy cream
• 1/2 cup confectioners sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

Instructions

1. Preheat oven to 375ºF and line a 10×15 inch jellyroll pan with parchment paper.

2. In a stand mixer, whip cream, 1/2 cup confectioners sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

3. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.

4. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Slowly add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared jellyroll pan.

5. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar.

6. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for at least 30 minutes.

7. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate. Cut off one end of the cake and place on one side (optional). Frost the outside of the cake.

8. Use the tines of the fork to texture the icing, and decorate as desired. Refrigerate until ready to serve, and dust with confectioners sugar before serving.

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

This yule log cake is gorgeous! I want to make one! | Buche de noel | duerdensappliance.com

Divinity Christmas Candy

When you think of divinity, maybe you think back to your grandma’s kitchen at Christmastime, sitting at the kitchen table and laughing with family while she makes the pillowy candy. You might remember it sticking to your fingers as you take the first bite. Or maybe you’ve never had it before, but want to try it out and even make a new tradition of your own!

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

This recipe can be tricky to get right, so don’t be discouraged if it doesn’t turn out like you hoped after the first go – it’s just an excuse to make more candy! We heated this on one of our gas cooktops in our showroom and then beat with a hand mixer, but you can use a stand mixer too (and it might even be a lot easier, so try it out).

Divinity Christmas candy is a holiday classic, so don’t be afraid to give it a whirl and then come back and leave a comment letting us know how it went! You might just be making it for many years to come, and turning it into a brand new family tradition!

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Ingredients:

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 tsp. salt
• 2 egg whites
• 1 tsp. vanilla
•1/2 cup chopped walnuts (optional)

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Instructions:

1. Combine first 4 ingredients in a 2 quart sauce pan. Cook and stir over medium heat until mixture comes to boiling. Using a candy thermometer, cook to hard ball stage (250 degrees) without stirring. Remove from heat.

2. Beat 2 egg whites until stiff. Pour hot syrup slowly over beaten whites, beating constantly at hight speed on mixer about 5 minutes. Add vanilla & beat until mixture forms soft peaks and begins to lose its gloss. Add chopped nuts if you wish.

3. Drop divinity from teaspoon onto a cookie sheet by pushing it off with another spoon. Allow to cool completely and enjoy.

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

Divinity Christmas candy - I want to try this out! | Holiday treats | duerdensappliance.com

3 Ways to Cook a Better Turkey This Holiday Season

Everyone has their own favorite way to cook the turkey for the holidays, creating the centerpiece for the festivities and traditions. Whether you have a tried-and-true way to prepare the bird, or experiment with something a little different every time, these three ways to cook a better turkey will take it to the next level.

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

Use a Roasting Rack

A roasting rack is the key to getting that crispy, even skin with juicy, tender meat hiding beneath. Place the bird on the rack to ensure it sits above the juices and allows the air in the oven to flow easily around it. Remember – you’re roasting the meat, not boiling it in its juices.

If you don’t have a roasting pan, you can improvise by setting the turkey on upside down ramekins or balls of foil in your pan. Do whatever works to lift it up and keep it out of the liquid.

Cook with Convection

Use convection if your oven has it, and don’t forget to drop the temperature recommended in the recipe by 25 degrees. With convection, the fan will distribute the heat more evenly around the oven so the turkey cooks from the outside in rather than from the bottom up. Convection will also give you a more moist bird since the moisture will also be recirculated.

If your oven does not have convection, make sure you pre-heat it well, and put an empty cookie sheet on the bottom rack with the turkey on the rack just above it. This little trick will help even the flow of heat.

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

Stop at 165 Degrees

It is critical to cook the turkey to the perfect temperature, and no higher. Turkey is done and safe to eat at 165 degrees Fahrenheit, and you can take it out of the oven at 160ºF and let it finish cooking naturally on the countertop.

Most turkeys come with a little red pop-up thermometer in them, which usually pop up when the turkey is at 180ºF. This temperature keeps the packing plant from the risk of anyone getting sick, but it also guarantees a dry, overcooked turkey, so don’t rely on it!

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

Many ovens come with temperature probes that you can plug in and use to set a target temperature. If your oven has this, use it to set the target temperature to 160ºF and don’t worry about setting a time. If not, go get a meat thermometer and use it.

 

When your turkey has reached its final temperature, take it out of the oven and let it rest for at least 20 minutes before serving – even up to an hour if you’re trying to synchronize the other dishes. Letting the bird rest is important, as it allows the heat to distribute itself evenly and the juices to reabsorb into the tissue. Instead of a puddle of liquid on the countertop, you’ll get moist, tender, and juicy meat.

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

3 ways to cook a better turkey this holiday season - so good! | Holiday cooking | Thanksgiving | duerdensappliance.com

For more information on cooking with convection, check out our blog post on the subject. Now that you have these three tricks up your sleeve, you can make this year’s turkey with confidence – and wow your friends and family in the process.

White Chicken Chili + Southwest Cornbread

When the weather starts to turn colder, there’s only one food we crave: chili. A warm, hearty bowl-full is the perfect ending to any day, especially if you can curl up next to the fireplace with it in hand to enjoy your latest show. The only thing that can make it better is a yummy slice of cornbread – so never fear, we have recipes for both!

This white chicken chili has a little bit of a kick, but if you like an even spicier dish, you can always add more cayenne pepper or a dash of paprika. But, don’t forget the cornbread has peppers too, so you might be in for a hot meal.

We cooked everything up on the Bertazzoni Italian range, which is one of our favorites and one of the most beautiful products we carry. If you want to see it in person, make sure you come into our store to check it out. You could be making your next pot of chili on it!

Chicken chili + southwest cornbread recipe. Yum!

White Chicken Chili

Ingredients:

• 1 TB olive oil
• 4 skinless, boneless chicken breasts, cubed
• 1 onion, chopped
• 6 cups chicken broth
• 1 4 oz. can diced green chilies
• 2 tsp. garlic powder
• 2 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. dried cilantro
• 1/4 tsp. cayenne pepper
• 3 15 oz. cans cannellini beans
• 1 cup shredded monterey jack or pepper jack cheese
• chopped green onion & cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat. Cook chicken and onion in oil for 4-5 minutes, or until onion is tender.

2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat and simmer for 15 minutes.

3. Stir in the beans and simmer for 5 more minutes. Add the shredded cheese and stir until melted. Garnish with green onion and cilantro.

Chicken chili + southwest cornbread recipe. Yum!

Chicken chili + southwest cornbread recipe. Yum!

Southwest Cornbread

Ingredients:

• 1/2 cup mayonnaise or miracle whip
• 1 4 oz. can diced green chilis
• 3 egg whites, lightly beaten
• 1/8 tsp. cayenne pepper
• 2 pkg. (8 1/2 oz. each) corn muffin mix
• 1 can (15 oz.) no- salt- added whole kernel corn, drained
• 1/2 cup chopped red bell pepper

Instructions:

1. Mix mayo, chilies, egg whites and pepper in a large bowl. Add remaining ingredients and pour into a greased 8X8 baking pan.

2. Bake at 400 degrees for 25 – 30 minutes or until golden brown.

Chicken chili + southwest cornbread recipe. Yum!

Chicken chili + southwest cornbread recipe. Yum!

Chicken chili + southwest cornbread recipe. Yum!

How to Clean a Cast Iron Skillet in 6 Easy Steps

If you’ve recently purchased a brand new cast iron skillet, or have been eyeing one but aren’t quite sure what you would do with it or how to take care of it, consider this your one-stop-shop for learning how to take care of one. Cast iron has a naturally non-stick surface, incredible heat retention, and is extremely durable, but it does require a little extra TLC to keep it in top shape. These skillets are also great for using on an induction cooktop!

How to clean a cast iron skillet - great info! | duerdensappliance.com

Before you cook with your cast iron skillet, there are a few “don’ts” to know about cleaning it – don’t use soap, don’t use steel wool, and don’t put it in the dishwasher. These things could take off the pan’s seasoning and could cause it to rust (more about that later). So what should you do? Here’s how to clean a cast iron skillet in 6 easy steps.

How to clean a cast iron skillet - great info! | duerdensappliance.com

How to Clean a Cast Iron Skillet

1. Clean the pan just after use, while it is still warm or hot.

Avoid placing the pan into the sink or letting it soak, as this may also cause rust to start to form.

2. Wash the skillet using warm water and a stiff brush or sponge.

You’ll want to use a non-metal brush or the abrasive side of a sponge to remove most food. Don’t use soap, a metal brush, steel wool, or anything else that could scratch the pan or remove its seasoning.

3. If food is stuck to the pan, boil water in it.

You can also try scrubbing with a paste of kosher salt and water, or a combination of both if necessary.

4. Thoroughly towel dry.

Since you’re trying to avoid rust, make sure you towel dry your pan well. You can also put it on the stove over low heat to evaporate any remaining moisture.

5. Once dry, apply a light coat of oil.

Using paper towels, apply half a tablespoon of vegetable oil to the interior of your pan, and the exterior as well if you like. Buff the skillet to remove any excess oil and until it looks dark and smooth, but not oily. Let it cool completely.

6. Store it in a dry place.

Keep your skillet in a dry, easily accessible spot so it’s ready for you the next time you want to use it!

 

How to clean a cast iron skillet - great info! | duerdensappliance.com

There you go! We hope cleaning your cast iron skillet isn’t too daunting anymore. However, if you’ve been cleaning your pan the wrong way for a while, you might need to do more than this to restore it to where it needs to be.

The great thing about cast iron is that it’s naturally seasoned, which means that when fat or cooking oil reaches its smoke point, the fatty acids oxidize and create a slick coating on the pan. The seasoning gives the pan its non-stick qualities, and the more you cook on it, the better the seasoning will become.

However, if you don’t clean the pan correctly, you could strip it of the seasoning, and you’ll need to re-season your skillet. You can tell this is necessary if your pan looks blotchy or dull. Follow the steps below to find out how to re-season!

How to clean a cast iron skillet - great info! | duerdensappliance.com

How to clean a cast iron skillet - great info! | duerdensappliance.com

How to Re-Season a Cast Iron Skillet

1. Heat oven to 500 degrees (or as hot as it will get).

Turn on your oven and preheat it to a max of 500 degrees.

2. Coat the surface of the pan in oil.

Using paper towels, rub every surface of the skillet (interior and exterior) with vegetable oil. Wipe out any excess oil with paper towels until the surface looks dark and smooth.

3. Place the pan into the oven for one hour.

As the skillet becomes hot, this will complete the oxidation process of the oil to coat your pan in a new seasoning.

4. Use hot pads to remove your pan and let it cool completely.

Once cool, your skillet has a new layer of seasoning and will be ready for normal use!

How to clean a cast iron skillet - great info! | duerdensappliance.com

Now go grab your skillet and make some yummy food! If you want to get more out of your other kitchen items and appliances, check out our posts on better dishwasher performance and cooking with convection!

Duerden’s Heber Showroom Grand Opening

We couldn’t be more excited that our business has been growing by leaps and bounds lately, especially in the Park City and Heber Valley areas of Utah! Communities like Red Ledges, Promontory and Victory Ranch are filling up with new mountain homes for people who love the lifestyle and spectacular scenery  here.

This has created the need for us to provide a more convenient appliance showroom for our builders, designers and their clients. So, we’re happy to announce that we have partnered with Wood World Custom Cabinets to  showcase our luxury appliances in their beautiful location at 150 N. Main St. #102 in Heber City. The Grand Opening is October 13-14 from 10am-4pm. We would love to see you there, and you can enter to win a Wolf toaster oven worth $600!

Here’s a little tour of the two Wood World kitchens we are so proud to be a part of. In the traditional style kitchen, we have installed a gorgeous ILVE Italian Majestic range in true white with bronze accents. This range makes a bold statement and is the centerpiece of the space with it’s old world European style. It even comes in 200 custom colors!

The transitional style Wolf steam oven is so versatile that it can steam fish and vegetables and also bake breads and pastries to golden perfection. The Wolf E Series wall oven lets you bake 5 racks of cookies at once, and roasts meats to exactly the temperature you choose.

The modern kitchen with dark, rich cabinets features a beautiful Wolf 48″ gas range with iconic red knobs. Wolf gas burners are so responsive that you can sear and power boil, as well as gently simmer even the most delicate sauces.

Big family meals and entertaining guests can be done with ease when you have this Wolf pro style steam oven,  M Series oven and warming drawer. The oven even has gourmet settings that let you do things like roast a prime rib effortlessly!

SubZero refrigerator and freezer columns constantly monitor temperature, humidity and air quality to keep food fresher longer. And because they are integrated into the cabinets, the stainless steel door panels are installed perfectly flush for a clean modern look.

We look forward to serving this incredible area with our new showroom. Hope to see you there this weekend!

 

 

 

 

 

 

Beef Stroganoff

Is there anything better than a warm, hearty meal on a crisp fall evening? Well, there are probably a few things, but not many! This beef stroganoff recipe is simple, fast, and addicting – you’ll be wanting to make it every night of the week! So don’t wait! Pick up some egg noodles and mushrooms and get started.

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

We made this dish on the GE Profile Series 36″ Induction Cooktop and it was great to not have to deal with the heat of a gas cooktop along with the steam rising from the meat and boiling water. If anything splashed out of the pan, it was easy to clean up both during and after cooking. To learn more about induction cooking and the differences between various types of cooktops, check out our post on 4 Reasons to Go With Induction Cooking.

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

This recipe makes 4-6 servings for the whole family, depending on how much you heap into a bowl – and we think you’ll want a big helping of this yummy beef stroganoff!

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

Ingredients:

Steps 1-2:
• 1 1/2 lbs. beef sirloin cut into thin strips
• 2 TB flour
• 1/2 tsp salt
• 3 TB butter
• 3 TB vegetable or olive oil
• 1/2 lb. fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1 clove garlic
• 1 bag egg noodles
• 1/4 tsp paprika
• dash of pepper

Step 3:
• 3 TB butter
• 3 TB flour
• 1 can (10.5 oz) beef broth
• 1 cup sour cream
• 4 TB burgundy (or more broth)

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

Instructions:

1. In oil, sauté mushrooms in pan until starting to brown, then add onions and garlic and sauté until brown and fragrant. Remove from pan.

2. Coat strips of beef with mixture of 2 TB flour,  1/2 tsp salt, 1/4 tsp paprika, and dash of pepper in plastic ziplock bag. Brown beef quickly in butter and oil and remove from skillet.

3. Add remaining 3 TB butter to skillet with 3 TB flour and blend. Stir in broth and cook, stirring over medium heat until thickened. Return meat, mushrooms and onion mixture to skillet. Stir in sour cream and burgundy (or broth). Heat thoroughly and simmer to thicken sauce to desired creaminess. Serve immediately.

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

4 Reasons to Go With Induction Cooking

Whether you’re remodeling your kitchen, or just looking to replace old cooking appliances, you’ve surely heard the pros and cons of both gas and electric cooktops. Gas is very responsive and precise, but electric has a smooth look and is easy to clean. So, which one is better?

What if we told you there was a third option – one with the responsiveness of a gas cooktop and the ease of use of an electric one? There is, and it’s called induction cooking.

What is induction?

An induction cooktop looks just like an electric one, and it does use electricity to create the heat, but it does it in a different way. A magnetic array called an inductor is placed under the glass surface, and it vibrates at a high frequency.

If there’s nothing above the inductor on the glass, nothing happens and it shuts off. However, when you place a pan on top, the magnetism begins to vibrate the molecules in the pan and that generates heat – making the pan itself the heating element. This creates the ability to cook with extremely responsive heat and the best efficiency. If you need more convincing, here are four reasons to switch to induction cooking.

1. Efficiency of induction cooking

Compared to gas and electric cooking, induction is definitely the most effective use of energy. With a gas range top, you’ll be using 65% of the energy produced, 75% with electric, and 85% with induction. What does this mean? Your cooking time will be shorter and you’ll be spending less money to run your appliance.

2. The chocolate test

We have several fun tests that we do to compare the efficiency of different types and brands of burners (for example, did you know an induction burner can boil water in under 40 seconds?), but one of our favorites is the chocolate test.

We put chocolate chips in a pan – we use the same one for every test – and turn the burner to the lowest setting. Once the chocolate is melted, we time how long it can maintain without scorching.

The typical consumer gas burner will scorch the chocolate in ten minutes or less. Great professional ranges can make it last 40 minutes, but most scorch the chocolate in 20 or less (only the Wolf gas burner can exceed an hour without scorching, and it can do it all day). Which induction burner can go all day without scorching? All of them. As the home cook, this means you will never burn your delicate sauces and never have to use a double boiler.

3. Ease of use

Whether it’s cleanliness you’re worried about or the ventilation of your home, induction fits the bill.

The top never gets hot enough to sear on spills – you can even touch the surface right next to a boiling pan and it won’t be hot. You’ll be able to cook inside in the summer without breaking a sweat, since you’ll only need to ventilate steam and smoke. This is one of the main reasons that restaurant kitchens in France and Spain are beginning to switch over to induction.

Induction cleanliness is by far the most simple. Since the glass top won’t sear spills on, simply spray it with glass cleaner, wipe down, and move on.

4. Get the most for your money

With a gas range top, the differences are very pronounced between good, better, and best, which means you’ll need to spend a pretty penny for the best. When you start looking at induction, though, the variance between models isn’t as pronounced. You’ll be able to get just what you need with any model, and as you spend more, you’ll be getting upgrades in features, not power or control.

Some features you might want to splurge on with the higher-end models include the capability to bridge two burners so you can straddle them with a large pan or griddle and control them together, or the ability for your cooktop to detect the exact location of a pan. GE Café and Monogram models have the ability to couple with a temperature probe you can place into your pot and it will maintain a precise temperature – eliminating the need for a separate sous vide appliance.

As you move from cooktops to ranges, the prices vary a lot more, mostly because of other factors in the range like oven performance, size, and style.

Induction cooktops are available in 30” and 36” widths. Bertazzoni makes a wonderful combination cooktop with three gas burners and two induction burners for those who enjoy both. Induction ranges are common in 30” and 36” widths, like the GE, Bertazzoni and Wolf ranges pictured. Aga makes a 48” wide induction range.

Cons to induction cooking

After all this, you might be wondering if there’s anything induction doesn’t do. It does have one detriment, and that is that not all cookware will respond. Your pot or pan must have iron or nickel in it – aluminum will not respond.

Cast iron, stainless steel, and copper all work beautifully, and most cookware will indicate on the box whether it is ready to be used for induction. If you’re not sure, try holding a magnet to the bottom and if it sticks, it will work! There’s also a smartphone app called Induction Ready that can help you out if you can’t track down a magnet.

So, what do you think? Are you ready to switch over to induction? If you have any questions, we’d be happy to answer them! Give us a call at 801-295-9413!