Manulafondue.com

Posts Tagged ‘Cuisine’

• Portable
• Sturdy
• Ideal for cooking vegetables and meat skewers
• Protects tabletop from heat
• Durable

Product Description
This 8 5/8 inch X 14 1/4 inch Paderno World Cuisine table side barbecue with wood base is top of the line. This portable, tableside barbecue is ideal for cooking vegetable and meat skewers. The unit is made of stainless … More >>

Paderno World Cuisine 8 5/8 Inch X 14 1/4 Inch Table Side Barbecue with Wood Base

• Professional Quality
• Comes with six color tipped fondue forks
• Burner can is both gel and alcohol compatible
• Fondue pot capacity is 1 1/2 quarts
• Comes with a black cast iron base and round wooden protective tray

Product Description
This Paderno World Cuisine yellow fondue set comes with a 1 1/2 quart enameled fondue pot, a black cast iron base, a round wooden protective tray, a nickel burner and six color tipped fondue forks. The burner can is both gel and alcohol compatible…. More >>

Paderno World Cuisine Yellow Fondue Set

• Professional Quality
• Comes with six color tipped fondue forks
• Burner can is both gel and alcohol compatible
• Fondue pot capacity is 1 1/2 quarts
• Comes with a black cast iron base and round wooden protective tray

Product Description
This Paderno World Cuisine blue fondue set comes with a 1 1/2 quart enameled fondue pot, a black cast iron base, a round wooden protective tray, a nickel burner and six color tipped fondue forks. The burner can is both gel and alcohol compatible…. More >>

Paderno World Cuisine Blue Fondue Set

• Portable
• Sturdy
• Serves two to four people
• Stainless steel holder
• Non-stick cheese plate

Product Description
This 4 1/2 inch X 10 1/2 inch Paderno World Cuisine portable raclette has numerous benefits. It works with a flammable gel burner. It can serve two to four people. The set comes with a stainless steel holder, a tray, and a tilting non-stick cheese plate…. More >>

Paderno World Cuisine 4 1/2 Inch X 10 1/2 Inch Portable Raclette Set

• Extremely stable
• Perfect for buffets
• Great for liqueur based desserts
• Perfect for making crepes
• Durable

Product Description
This 11 inch Paderno World Cuisine flambe burner is top of the line. This elegant, tableside rechaud is used to flambe liquor-based desserts, such as Crepes Suzette. It is also used to keep maintain cooked food hot near guests’ table or on a buffet line. It is extremely stable and is made of stainless steel…. More >>

Paderno World Cuisine 11 Inch Stainless Steel Flambe Burner

• Beautiful tableside presentation
• Includes four stainless steel forks
• Perfect for dipping strawberries, short bread and other fruits
• Fun for entertaining
• Sturdy stainless steel tripod

Product Description
This 4 3/8 inch Paderno World Cuisine chocolate fondue set has a white ceramic pot and lid and rests on a stainless steel tripod. The set includes four stainless steel forks…. More >>

Paderno World Cuisine 4 3/8 Inch Chocolate Fondue Set

Angelo Piras, chef and owner of san Domenico restaurant in Chieri (Torino, italy) introduces this delicious recipe. enjoy

Image taken on by .

The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that give the Szechwan cuisine its characteristic burn.

For decades, most of the world was familiar mainly with Cantonese cuisine, and thought of it as ‘Chinese cuisine’. In reality, though, China is an enormous country that encompasses nearly every kind of climate imaginable. The amazing variety of foods spices and climates have led to many distinct styles of Chinese cuisine. Szechwan cuisine, originating in a steamy, sub-tropical climate, includes smoked, pickled and spiced foods, as well as foods spiced with a heavy hand for both preservation and flavor.

While the Szechwan pepper, a fruit that grows in the Changing province, has always been used in Szechwan cooking, most agree that it wasn’t until Christopher Columbus brought the chili back from his travels. Besides the flavors that sear the mouth, Szechwan cooking uses interplay of flavors to create the full impact of a dish. Hot and Sour Soup, for instance, when prepared properly is neither exclusively hot, nor ultimately sour. Prepared with sorrel, lemongrass, tofu and other spices, its first impression is the heady, rich scent of roast meat and sour lemon. That aroma is belied at the first touch on the tongue – the soup is salty first, though not intensely so. The subtle blending of flavors melds, changing in the mouth to mildly sour – the sorrel and lemongrass making themselves known. It is not until the mouthful of soup has been swallowed that the fire sets in as the chili oil finally seeps into the taste buds.

This is not unusual for Szechwan cooking. The first mouthful of Kung Pao chicken seldom brings tears to your eyes. It is only as you chew and swallow and take yet another bite that the true heat of the dish begins to assert itself. Double Cooked Spicy Pork seems almost bland at first, with the flavors blending subtly in the background until the intense fire of the chili oil in which the pork is fried suddenly flames in your mouth.

There’s more than fire to Szechwan cuisine though. Smoked meats are common, and the smoking often makes use of unusual materials and flavors. Szechwan Tea-Smoked Duck is a delicacy that combines the flavors of citrus and ginger and garlic, juxtaposing them with a long, slow cooking over a fire laced with oolong and green tea leaves. The result is a succulent meat that melts in the mouth and leaves behind a hint of gingered orange.

One tradition of Szechwan cuisine that is becoming more common in the Western world is the Szechwan Hot Pot. Similar to a ‘fondue’, a Hot Pot is more an event than a meal. Chunks and slices of raw meat, seafood and vegetables are offered to diners at a table that holds a ‘Hot Pot’ – a pot of chili oil over a flame. Each diner selects their food and dips it in the chili oil until it is cooked. Often, hosts will also offer a pot of simple broth for those guests who prefer a more bland meal, or can’t tolerate the spiciness of food fried in chili oil.

Savory, rich and spicy, Szechwan cuisine is cuisine based on intensity – intensely hot, intensely sour, and intensely delicious.