If your like me, you marvel the look of the latest high-end appliances. When you see them in a kitchen, you know that the owner must be a chef, really understands the fundamentals of cooking or just loves the beauty of it all! Remember, Yolanda H. Foster’s, see through refrigerator (RHOBH)! What am I talking about? This refrigerator, the work of art!
When remodeling a kitchen the look, the feel and sleek lines of the appliances, must be there – for the kitchen is the one place that everyone congregates! Most people are looking for the professional look, however really do not understand that these appliances are simply amazing and powerful!
Back in March, I attended the annual Architectural Digest Home Show in NYC and had the pleasure of winning a cooking class being offered by AJ Madison. The cooking class would detail the fundamentals of cooking and how high-end appliances have evolved – making your cooking better or let’s say giving you the tools to do so! The appliances were Sub-Zero|Wolf.
Let’s say, that I am a very average cook! Know how to boil water, broil fish, make a soup and bake a chicken! All other types of cooking beyond this – makes me wonder in amazement the art of cooking. I’m talking about souffles, baking bread or managing to keep a duck breast moist…that kind of cooking!! I am so lucky to have the opportunity to be near NYC to experience all types of foods, where I truly appreciate all that it takes to getting the satisfaction of having a wonderful dish and more!
This cooking class was held at the Architects and Designer Building here in NYC on 58th Street; Suite 503 (5th floor). The A & D building is a wonderful destination for high design and luxury goods – the showrooms are open for those who are interested in exploring for ideas and seeing the latest products (including educational seminars, culinary celebrations, showroom openings). www.adbuilding.com
The Sub-Zero|Wolf showroom is absolutely beautiful; detailing all of their latest appliances and a state of the art cooking area for demonstrations! The showroom is a relaxed atmosphere where designers can bring their clients to look at the appliances without any hassle and ask questions.
Even if you are not a designer, just interested, consumers are welcomed as well! If you currently own any Sub-Zero|Wolf appliance, you can also be able to attend one of their product demonstrations, you just would need the Model # and Serial # of your product to sign up with AJ Madison.
” AJ Madison has a wonderful wide variety of major brand name appliances and stand by their “service after the sale” – standing by our customers from the day of purchase throughout the life cycle of the product.”
Now, I am not going to tell you about every appliance, but I would like to give a breakdown of what the terminologies are:
Bake Mode – The oven heats 10% from the top, 90% bottom (cookies, cakes, pastries)
Convection Bake Mode – 100% heated controlled air (pies, cookies – abundance)
Broil Mode – 100% heats from the top (normal broiling)
Convection Broil Mode – 100% heats from the top with controlled air (fish, poultry, thick meats).
Roast Mode – 25% heats from the top, 75% from the bottom (beef, poultry, pork) .
Convection Roast Mode – 25% heats from the top, 75% heated controlled air (turkeys, large meats).
Dehydration Mode – 100% heated controlled air (fruit, herbs, meats for jerky types).
Bake Stone Mode – Heated top and bottom with stone (pizza)
Proof Mode – combination of heat with controlled air (rising breads).
The appliances shown during the class were the top of the line, get this! How about punching in the pound amount of your item (chicken, poultry, beef) and with the internal thermometer, press ENTER on the display menu….the oven will suggest the correct temperature and seamlessly determines the time it will be done! Steaming fish the correct way, the actual amount of steam will be created to set your fish to perfection. Even vegetables!!! There are also heat induction features for their range, using vibration moves on the cook top causes heat, reducing the amount of electricity to cook specific items. All undeniably impressive! To show how to have a whole dinner ready, in less than 4 hours; here is what was prepared:
- Four amazing pizzas
- Salmon burgers
- Fried Macaroni & Cheese balls <still thinking about them>
- Broiled Salmon
- Steamed Cod
- Steamed Vegetables
- Pork Loin Roast
- Prime Rib Roast
- Russet Potatoes
- Wedding Cookies
- Chocolate Covered Cherries (demonstrated melted chocolate)
- Choice of White or Red Wine, Water
TIP: When getting recipes on the Internet, always specific if you have a convection oven. This will give you the correct information for cooking!
Thanks AJ Madison, I had a wonderful time and to Architectural Digest for the invite back this past March!