Beyond The Kitchen Sink Kitchen Gadgets and Food News



King’s Hawaiian Bread Recipes

King's Hawaiian Original Recipe French Toast

King's Hawaiian Ham and Swiss Florentine Bake

Companies will take any opportunity to issue a press release. In the case of King’s Hawaiian Bread, the occasion is the turning of the seasons. Sounds like a good excuse as any. Especially because they included a couple of recipes in their press release. Ham, cheese, spinach, eggs, syrup, vanilla, cinnamon, and of course, bread. Yum.

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April 12, 2011   No Comments

Peeps Sushi. Wait. Peeps Sushi?

PEEPS(R) YUM YUM PLATTER...Roll into something new this Easter - create fun sushi shapes with your favorite PEEPS(R)! Visit www.marshmallowpeeps.com for more delicious recipes or to submit your own! (PRNewsFoto/Just Born, Inc.)

It won’t take years of practice as a sushi apprentice to learn how to make this type of sushi. Using Rice Krispies Treats as the rice and candy and Peeps as the fish, the familiar shapes of sushi can be represented as sweet-to-eat treats. You’ll never look at Mike and Ikes or Hot Tamales the same way again. Peeps however, always did seem to have a fishy existence, so using them as sushi somehow seems appropriate.

Read on for how to make your own Peeps sushi. Makes a good activity for the kids.

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April 11, 2011   No Comments

Dairy Industry Gets On Board Food Truck Craze

Real California Buttermilk Truck Famous Breakfast

Not prone to miss an opportunity to tell us how good milk is for us, the California Milk Advisory Board has issued a press release using food trucks as an example for how desirable Real California Milk (and cheese) is.

Click on through for the press release, but more importantly, the biscuit recipe from the Buttermilk Truck.

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April 4, 2011   No Comments

Modernist Cuisine: The Art and Science of Cooking

The Modernist Burger from Modernist Cuisine: The Art and Science of Cooking.

Click above to be taken to Serious Eats to see a full-size image detailing what went into making that burger--including sous vide lettuce.

“The most important book in the culinary arts since Escoffier.” –Tim Zagat

Still hot of the press, and already Modernist Cuisine: The Art and Science of Cookingis creating a stir. Eliciting comparisons to the Auguste Escoffier tome, Le Guide Culinaire is no small feat. (Ironically, that 100-year old text has an upcoming release date for a new revised English translation.) Consisting of six volumes and almost 2,500 pages, Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet combines stunning photography with detailed explanations, giving the modern cook a true guide to the culinary arts.

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March 23, 2011   No Comments

Cooking For Geeks Cookbook Cooks

Cooking For Geeks

Find out what goes on behind closed doors in the kitchen. The closed door of the oven, that is. Cooking for Geeks, written by Jeff Potter, is a cookbook that goes beyond recipes and adds a little more spice to the mix. In it, you will learn:

• Why medium-rare steak is so popular.
• Why we bake some things at 350° F/175° C and others at 375° F/190° C.
• How quickly a pizza will cook if we overclock an oven to 1,000° F/540° C.
• How to initialize your kitchen and calibrate your tools.
• Important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook.
• How to play with your food using hydrocolloids and sous vide cooking.

Read on for a couple of sample recipes.

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March 16, 2011   No Comments

Google Knows What You Want To Eat

Google now has recipe search.

Kind of know what you want to eat, but aren’t sure? Google Recipe View can help. Now, search results include a recipe tab, complete with popular (and not-so-popular) ingredients. So if you are looking for a chicken soup recipe with turnips, but not parsnips, Google knows where to look, giving 784 recipes to choose from. Go ahead and try it now. Finding something to cook just got a whole new makeover.

February 24, 2011   No Comments