VitaClay VF7900-4 Chef Gourmet 8-Cup Rice and Slow Cooker Pro, Brushed Stainless Reviews

Chef Gourmet Rice and Slow Cooker Pro Cooking at a perfectly computerized balance of temperature brings out its extraordinary texture and flavor. The slightly porous clay is unglazed, allowing it to breathe during the cooking process, retaining moisture and essential nutrients. It is free of added non-stick chemical glazes, so no chemicals come in contact with your food. The VitaClay Chef Gourmet Rice and Slow Cooker Pro is totally convenient and fully programmable, thanks to innovative computerized clay heating technology. The all-natural clay cooking bowl rests on a cupped heating pad, which promotes uniform cooking. Double lids design creates micro-pressure cooking to maximize steaming quality for tender and flavorful food. When it comes to slow Cooking, the VitaClay Chef Gourmet Rice & Slow Cooker Pro truly lives up to its gourmet name. It is just like when Gourmet chefs prepare items that are to be simmered. They rapidly bring the contents up to temperature, then reduce the heat to simmer this process seals in the flavor and retains the texture. VitaClay Chef Gourmet Rice & Slow Cooker Pro QUICKLY brings to a boil four times* faster than any of conventional slow cookers, then it reduces the heat to simmer for the desired time it's like having an automatic gourmet chef right in your kitchen! Natural Zisha clay, the legendary secret behind the new VitaClay Chef, was formed over thousands of years by cleansing rainfalls that scrubbed the mountains in southern China, releasing minerals into lakes and forming huge beds of Zisha, known as the Pride of China. Pre-programmed settings include perfect rice, nutritious whole grain / brown rice, sweet rice and healthy, delicious slow-cooked meals. Perfect for busy professionals and families who want the healthy nourishment of a home-cooked meal.

Author By : Qcocc

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Chicken and Rice - Easy, Healthy, AND Gourmet?

I know what you're thinking! Sure, chicken is easy and yes, it can be healthy, but can it really be gourmet? Absolutely! It's all in the presentation. Grab a pen and paper; here's how you do it.

Preferably, it's a heck of a lot easier to use an electric frying pan. This way you can make your sauce. Add about 2 Tbls. of extra light virgin olive oil into your pan. Take two nice size garlic cloves, peel them, smack them with a knife, chop them up and put them in your pan. Slice up some red onion (about 3 inches long and a half inch thick). Quarter a handful of mushrooms and sauté them on low along with the onion and garlic. This is a great meal with a yummy Pinot Grigio so I'll pour myself a glass and use about a quarter cup of it to throw into the sauté. Let that reduce a little and stir it around a few times. Next, add about 2 or 3 Tbls. of Balsamic Vinegar (I like Colavita because it's a little sweeter), stir and cover. Onto the next station!

Rice

Now, rinse off the boneless, skinless chicken breasts, removing all of the fat. I used 3 7 oz. breasts. Turn up the pan to about 300 and sear the breasts tenderloin side down first. After about a minute and a half, turn the chicken over and repeat the sear. Turn down the pan to about 200 and add two cups of water. Once the liquid begins to boil again, add a teaspoon and a ½ of low sodium, plain chicken broth paste. Stir it around so it dissolves properly. Add about a quarter size amount of Thyme on top of the chicken along with some fresh ground pepper. Startin' to sound good yet? Now, you just let it go! Onto the next station!

You can do this with really any kind of rice. My personal favorite is jasmine white (because it's not as mushy) but you could do whatever you like. Also, you could even dress up your rice a little by using some slices almonds or cashews. Cook your rice about a half hour before you would like to eat but make sure that it's not too mushy. This way, you're not pressured. Anyway, the longer the chicken is in the sauce, the yummier it will be! You just want to make sure that you stir it and turn them every 10 minutes or so and keep the temp down to 200. Make sure that you keep about 2 cups of liquid in the pan at all times.

Ready to eat? Okay, remove the chicken and cut it into slices or chunks (whatever suites you best). Take a 1 ½ tsp and mix it with a small amount of cold water (maybe a ¼ cup of water). Pour the mixture into the sauce and stir. Once it gets a little thicker, add another teaspoon to a ¼ cup of water and do it again. Add the chicken to the sauce and stir it up. Let the sauce cook for about 10 minutes... stir it often. You want the sauce to be thick enough to coat the chicken nicely. Onto the next station!

Here's where the presentation comes in. Now I'm one of those people who would use his or her "nice stuff" any time I could. So, my philosophy is, if you've got it, use it! While you're messing around in the kitchen, finely julienne some pretty peppers. Red, orange and yellow are my favorite because they add some really nice color to the dish. Sauté them just enough to be limp and you can either clump a little bit onto the plate or spread it out a little. You don't want it over powering that's all. Ladle about a cup and a ½ of rice onto the plate. Now make a small pocket into the top of the rice. Ladle a nice amount of sauce into the top of the pocket. Add your chicken to the top and garnish your plate with your peppers and the final touch which is a nice piece of herb. I like to use rosemary sprigs because they're so pretty. But you could use virtually anything I suppose.

Viola! You have now created Chicken and Rice dish that is EASY, HEALTHY and GOURMET!

Chicken and Rice - Easy, Healthy, AND Gourmet?

Bryanna Bredius’ experience in cooking has come from an abundance of experience, study, and a first hand trial and error approach. She considers herself to be her best test subject. To learn more about this topic, visit http://www.thepound4pound.blogspot.com

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Chicken and Rice - Easy, Healthy, AND Gourmet?

I know what you're thinking! Sure, chicken is easy and yes, it can be healthy, but can it really be gourmet? Absolutely! It's all in the presentation. Grab a pen and paper; here's how you do it.

Preferably, it's a heck of a lot easier to use an electric frying pan. This way you can make your sauce. Add about 2 Tbls. of extra light virgin olive oil into your pan. Take two nice size garlic cloves, peel them, smack them with a knife, chop them up and put them in your pan. Slice up some red onion (about 3 inches long and a half inch thick). Quarter a handful of mushrooms and sauté them on low along with the onion and garlic. This is a great meal with a yummy Pinot Grigio so I'll pour myself a glass and use about a quarter cup of it to throw into the sauté. Let that reduce a little and stir it around a few times. Next, add about 2 or 3 Tbls. of Balsamic Vinegar (I like Colavita because it's a little sweeter), stir and cover. Onto the next station!

Now, rinse off the boneless, skinless chicken breasts, removing all of the fat. I used 3 7 oz. breasts. Turn up the pan to about 300 and sear the breasts tenderloin side down first. After about a minute and a half, turn the chicken over and repeat the sear. Turn down the pan to about 200 and add two cups of water. Once the liquid begins to boil again, add a teaspoon and a ½ of low sodium, plain chicken broth paste. Stir it around so it dissolves properly. Add about a quarter size amount of Thyme on top of the chicken along with some fresh ground pepper. Startin' to sound good yet? Now, you just let it go! Onto the next station!

You can do this with really any kind of rice. My personal favorite is jasmine white (because it's not as mushy) but you could do whatever you like. Also, you could even dress up your rice a little by using some slices almonds or cashews. Cook your rice about a half hour before you would like to eat but make sure that it's not too mushy. This way, you're not pressured. Anyway, the longer the chicken is in the sauce, the yummier it will be! You just want to make sure that you stir it and turn them every 10 minutes or so and keep the temp down to 200. Make sure that you keep about 2 cups of liquid in the pan at all times.

Ready to eat? Okay, remove the chicken and cut it into slices or chunks (whatever suites you best). Take a 1 ½ tsp and mix it with a small amount of cold water (maybe a ¼ cup of water). Pour the mixture into the sauce and stir. Once it gets a little thicker, add another teaspoon to a ¼ cup of water and do it again. Add the chicken to the sauce and stir it up. Let the sauce cook for about 10 minutes... stir it often. You want the sauce to be thick enough to coat the chicken nicely. Onto the next station!

Here's where the presentation comes in. Now I'm one of those people who would use his or her "nice stuff" any time I could. So, my philosophy is, if you've got it, use it! While you're messing around in the kitchen, finely julienne some pretty peppers. Red, orange and yellow are my favorite because they add some really nice color to the dish. Sauté them just enough to be limp and you can either clump a little bit onto the plate or spread it out a little. You don't want it over powering that's all. Ladle about a cup and a ½ of rice onto the plate. Now make a small pocket into the top of the rice. Ladle a nice amount of sauce into the top of the pocket. Add your chicken to the top and garnish your plate with your peppers and the final touch which is a nice piece of herb. I like to use rosemary sprigs because they're so pretty. But you could use virtually anything I suppose.

Viola! You have now created Chicken and Rice dish that is EASY, HEALTHY and GOURMET!

Bryanna Bredius’ experience in cooking has come from an abundance of experience, study, and a first hand trial and error approach. She considers herself to be her best test subject. To learn more about this topic, visit http://www.thepound4pound.blogspot.com

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About Gourmet Popcorn

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If your popcorn is ready in a plastic bag or throw a bag of popcorn in the microwave before the big game begins, is cheating your taste buds can enjoy a wonderful taste and texture can only be gourmet popcorn.

What is Popcorn?

Popcorn, popcorn short, not all cereals. And 'evert from Zea mays, a special variety of corn for his short ears and its strange properties that break, made knowntasty buds, we all love to eat. Popcorn Pops The reason is due to higher than normal moisture in the kernel, and harder than normal base or shell around moisture.

As the temperature rises inside the core expands and the water turns to steam. If the kernel can no longer withstand the internal pressure, he explodes. The core is a layer of starch. In case of explosion of the nucleus and the starch is suspended in hot air, it growsin fine bubbles. These blisters merge to each other, attracted and 'pop' it's time to eat!

What is a gourmet popcorn?

There are gourmet popcorn Gourmet Popcorn "and". " And there's more a matter of semantics. Gourmet Popcorn is the type of grain used. Gourmet Popcorn flavors add refers to the popcorn when cooked.

What is the best food to buy popcorn?

There are no guidelines on labelingor laws that determine the marks popcorn can labeled "gourmet", you are alone. There are several popular brands of popcorn on the shelves, and marks that are less known, but often just as good.

Experiment with different favorites. But do not buy cars, pan popcorn that comes in the paper as warm on the stove. They want the popcorn was occupied by excessive humidity and fresh as possible. EYou need popcorn, held in a glass.

If you want true gourmet popcorn, then you have hit the Internet or gourmet shops. Find organic, corn lower fuselage. The hull, the dark center inside each nucleus, the possible lack of variety of insulation.

Some brands are good Black Hills, Riehle, and Amish Country Popcorn. If you try to mark the Amish, you must order a glass of red and a blue vase. It is not about color, taste andTexture. Red is a bit 'more than the average popcorn-crunchy and blue is the naturally sweet taste with a strong grain.

Here the flavors burst "is partly

Gourmet Popcorn Popcorn, which is seasoned with spices or other ingredients. Since there is no way to penetrate the taste of hard core, begins the process of transforming ordinary popcorn, gourmet popcorn, popping, when things!

Depending on the nature of taste andCooking equipment used, the ingredients are gourmet popping in progress, or after. Forget hot air poppers and microwave. Gourmet popcorn is cooked in hot oil to reach its full flavor. Can the oil in a frying pan, or use electric hot oil popper.

Electric models with a hot plate, lightly coat with one or two tablespoons of oil. Unpopped kernels, one third to half a cup, are distributed in the disk, and a largesee-through cover everything. Put them in a small arm moves automatically around the nuclei, to prevent sticking or burning. After a few minutes starts popping and the wonderful aroma fills the room.

Most electric poppers have a perforated surface of the withdrawal on top of the lid, you can use liquid flavorings in corn to fall, then it is popcorn. There is also a good place to take a plate of herb butter, because the heat causes his departure was at its melting pointBeginning while popping corn.

If you have your popcorn seasoning with dry ingredients, but wet or sticky ingredients like maple syrup, caramel or other gaseous, you must wait to pass the popcorn in the bowl add the first. If you intend to cook popcorn on the stove, here's how:

- Choose a pot large enough to hold closed-cooked popcorn. produces half a cup of 3 ½ to 4 liters, depending on how fresh the seedsam.

- Popcorn Pour oil 2-3 tablespoons vegetable oil or rapeseed meal in the pot and place it uncovered over medium heat.

- Remove kernel oil in the pot, and waiting to pop.

- Remove the lid and quickly pour the grains remain in the pot. Be careful of splashing hot oil!

- Stir the pot on the flame kernel to appear. Then replace the cover and keep shaking the pan to keep the kernels from burning.

- When the poppingFor Fast and Furious, tilt the pan away from your face and body and tilt the lid slightly open can not escape some steam. Then replace the lid and keep stirring until the popping slows down significantly. Be careful, not hot during the steam!

- Do not wait for the popping sound in general, or you'll end up with burned popcorn in the bottom of the pan.

Whether you're an electric stove or a Popper, drain the cooked corn in a bowl,Add a mix of gourmet flavors coat, and dig! Of course, you do not eat corn gourmet gourmet ingredients. And there is virtually no end to add ingredients as you can.

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