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Microplane 5pc Grater Set – Review & Giveaway!

Sarina — Mon, 04 Apr 2011 14:30:50 +0000

This giveaway has ended. Congratulations to our winner, Barbara of Vino Luci Style!

Last month I was excited to receive a review set of Microplane’s 5 pc Grater set. Hand-grating is probably one of the kitchen prep tasks I loathe the most and I use the grater attachment of my food processor for most things. For the odd things that do require hand-grating J makes a great manual operator *chuckle*.

I have heard the Microplane name for many years, especially in terms of zesting and have long wondered what about a grater could cause consumers to develop such vocal loyalty let alone rockstar levels of devotion. I was soon to find out.

The first thing I noticed upon unpacking the 5pc Grater set was how sturdy the construction was. They have a very solid weight to them, and the no-slip ergonomic handles are a nice touch. Each grater comes with a safety cover which not only serves the practical purpose of protecting your hand from any unfortunate accidents they also serve as visual reminders of what purpose each grater is best suited for.

Included in the set are:

• Medium Ribbon Grater - best for chocolates
• Fine Grater - best for citrus zesting
• Extra Coarse Grater - best for vegetables
• Coarse Grater - best for cheeses, also recommended for coconut, vegetables and chocolate
• Grater Safety Attachment

The first grater to be tested was the one for chocolate ribbons. Making its debut in a parfait I designed for the Trinidad Macaroni Kid site I was shocked at how effortlessly it performed. Not before a minor mishap though where I somehow grazed my knuckle on the grater’s surface trying to understand its sleek, almost flat design (d’oh!). Despite (or maybe because of) this flatness there was very little surface resistance experienced when grating, and the chocolate simply slid back and forth in a very natural motion that required little to no exertion or pressure on my part. I alternated between moving the chocolate against the grater and moving the grater against the chocolate without any discernable differences in result. Which method you use is purely up to preference. The results were these beautiful chocolate shavings that looked exactly like curled ribbons.

I was now eager to see how the other graters would perform! It would be a few days again until I had a chance but last weekend I brought them out to grate some carrots and zest some citrus.

Let’s look at the results!

Grating carrots is one of the activities I use my kitchen processor most often for. I was curious to see how the Microplane would compare to its ease and speed. Just as with the chocolate, the carrots glided over the surface creating tissue thin shards. The result was much more delicate than what I produce with my kitchen processor. See the below pics to better understand.

(left: Microplane, right: food processor)

As I was making a rather large salad and had a pound of carrots to go through, after one carrot I was done and finished the rest (in under a minute) with the food processor. For large jobs, or those dishes where a coarser result is preferred, the processor will definitely still be my go-to. I do believe however that the Microplane Coarse Grater will be ideal when the amounts needed are smaller and where thinner results are important for a light texture – e.g. latkes and grated onions, cabbages and tomatoes.

It was now time to move on to the citrus zester.

I was probably the most excited about this one as citrus zest is something I always see portrayed, almost romantically, on food shows but I have never been able to duplicate the gossamer-like strands I see on the screen at home. Instead I would have to apply an awful lot of pressure to get miniscule amounts which took forever to dig out of the grater. Well, I’m happy to report that with the Microplane Citrus Grater those days are now firmly in the past!

How pretty is that?

Unlike the previous two graters this one took a little more elbow grease (I really had to focus to make sure I didn’t grate any part of my hand lol), but with the tough outer skins of most citrus that is understandable. The paper thin ribbons which resulted were long, aromatic and fell easily away from the implement.

Grating nirvana had been achieved!

All in all I am extremely impressed and delighted with the Microplane 5pc Grater set. I haven’t yet used the attachment but it’s something I can see my mother being interested in and I’ll be demoing the cheese grater in the next few days. Any criticisms are minor and mentioned in the below synopsis box. Ready to check it out for yourself? Read on to see how you can score a set direct from Microplane in my first ever Twitter Giveaway!

Microplane 5pc. Grater Set

Pros:
Well-Identified Safety Covers
Sturdy Construction
High Performance
Non-slip handles
Safety Attachment

Cons:
Would be great to have had a holder or case
Be careful handwashing
Hard to keep track of which cover belongs on which grater if more than are in use simultaneously

Microplane 5pc Grater Set Giveaway!

Thanks to Kara at Microplane I have 1 5pc Grater Set to giveaway!

To enter:

1. Follow @microplane on Twitter.
2. Follow @trinigourmet on Twitter
3. Tweet the following – “ Just entered to win a #Microplane 5pc Grater Set. You can too! Follow @trinigourmet & @microplane and RT. See bit.ly/fvlFjT ”

Giveaway ends April 10, 2011 at 11:59p.m. EST. The winner (chosen by RowFeeder) will be announced on Monday April 11th. If the winner doesn’t respond within 2 working days a new winner will be chosen Thursday April 14th.

This giveaway has ended. Congratulations to our winner, Barbara of Vino Luci Style!

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Trinigourmet’s Gifts For Foodie Friends!

Sarina — Thu, 24 Mar 2011 14:37:41 +0000

Last year I was delighted to be included in the November/December issue of Caribbean Beat magazine. The article by Franka Phillip called “Gifts for Foodie Friends” included my recommendation of a “butane torch”, along with the suggestions of several other Caribbean foodies across the diaspora.

Now, for the first time, I am sharing the complete list of items which I had presented

Trinigourmet’s Gifts For Foodie Friends!

1. Silpat Silicone Sheet

Silicone sheets are indispensable for any foodie who doesn’t want to wrestle with stuck on food, either as a result of baking or roasting. With a silicone sheet even the most wafer thin tuiles slides off with ease. And with a heat resistance of up to 482F, you can rest assured that it will hold up under almost every oven situation you will face. Many brands and options of silicone sheet exist but after using a Demarle Silpat you’ll realize why it’s the choice of professional chefs and foodies galore.

2. Pasta Roller Attachment

It’s a moment that almost every foodie will face during their culinary journey. The lure of freshly homemade pasta. There comes a point where all of us wonder if we can do it ourselves. Will it taste better (yes). Is it hard? (not with the right gadgets!). Although stand alone pasta machines (both manual and motorized) exist, the best introduction I think is a pasta attachment for a regular stand mixer that is present in almost all homes. KitchenAid makes one that Mario Batali used on-air regularly (and that’s a good enough endorsement for me).

3. Butane Chef Torch

Cooking gets downright sexy when one is able to wield fire and steel. With a flick of your finger and a twist of the wrist you’ll be able to get the perfect golden tips on your meringues, not to mention the ultimate crackling golden amber crusts to your cremes brulees. If you are feeling particularly flashy, nothing will make a get-together as unforgettable as the moment when you whip out your torch and flame each guest’s serving before their eyes. Voila!

In my research one torch appeared to stand prominently at that sweet spot of affordability and reliability.

This list is far from comprehensive though. Why not leave a comment to let me know “What’s the best foodie gift you’ve received?” What’s On Your Dreamlist? I’d love to hear!

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Trinigourmet Amazon Hotlist For December 2010

Sarina — Sun, 09 Jan 2011 14:47:30 +0000

J’ouvert Morning Bachhanal – a woodwork by Anthony “Chinman” Trotman

Happy New Year again! It’s time for the first Amazon Hotlist of 2011! You’ll see a lot of shakeups on the list this time around due to some changes that I’ve made via Twitter re: promoting new and currently popular cookbook releases. Already it has exposed many of you who follow me on there to new names and titles outside of the standards that always find their way on here. I’m especially happy to see Taymor Mason’s Caribbean Veganbreak onto the Top Ten. I’ve gotten to know this Bajan vegan enthusiast over the last few months and am always amazed at what she is able to accomplish within the parameters of vegan cuisine. Don’t believe me? Check out her blog Caribbean Vegan and prepare to ooh and aah!

Now on to the countdown!

*note: Hover your mouse over each title for more details!

	1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	2. Caribbean Cookbook First published more than thirty years ago, Rita Springer’s Caribbean Cookbook is a West Indian classic. This latest edition complete with a new introduction, a modern design and an exciting full-colour cover, will please Rita Springer fans and win her new ones. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	3. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: More popularly known as the Naparima Girls’ High School Cookbook, this evergreen publication is a locally recognized culinary classic and has accompanied many a Trini to foreign shores For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	4. Caribbean Flavors
	5. Memories of a Cuban Kitchen: More Than 200 Classic Recipes
	6. Puerto Rican Cookery
	7. Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion
	8. Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes
	9.Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4
	10.A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community

Storing Wine: Answers to your Frequently Asked Questions

Sarina — Wed, 29 Dec 2010 14:40:30 +0000

Over at SupermarketGuru.com you can find answers to frequently asked questions about storing wine.

Questions include:

• Should I be storing the wine I drink everyday in a special way or place?
• Where should I store wine I don’t plan to drink immediately?
• Where should I store wine after it is opened?
• How long will an open bottle of wine keep?

Thanks to their answers I have decided that I should not delay getting a proper wine rack any longer. My collection may not be very large but I had no idea that upright storage could actually deterioriate the quality! Because space is an issue I am currently leaning towards the following…

• The Metrokane Houdini Expandable Wine Rack
• Wrought Iron Swirl Wine Rack

My favorite out of the pack however is this stackable 12-Bottle Wine Rack.

Stackable 12-Bottle Wine Rack
• Securely holds 12-bottles
• Extra sets are available for additional space
• Adjustable shelves
• Each rack is stackable so you can add as many or as few as you need

I’ve chosen it because my collection is stored in a cabinet (remember wines like to be in a cool, dark environment), however if I wanted something that would be on display for short periods I’d probably go for the Wrought Iron Swirl Wine Rack

This post was originally published September 6, 2006. It has been updated once since then.

Trinigourmet Amazon Hotlist for November 2010

Sarina — Sun, 05 Dec 2010 17:50:15 +0000

The hills of Paramin, where much of Trinidad’s seasonings are grown

Hey everyone, I think there is a national conspiracy against my waistline. It started with Divali, continues through Hanukkah and will reach its peak once all those Christmas eats start arriving with friends and neighbours in tow. I see a treadmill in my not too distant future! This month Sweet Hands: Island Cooking from Trinidad and Tobagois once again #1. Making it not only the #1 Cookbook on Trinigourmet last month, but also our #1 best-selling cookbook for 2010! Can anything stop its dominance in 2011? Only time will tell Making it’s Hotlist debut is a magazine that should have been here much sooner. I’m talking about Bon Appetit magazine y’all I am sure that it is a popular year-end gift which is why it is here, but seriously this publication deserves support all-year-round What do y’all say?

Now on to the countdown!

*note: Hover your mouse over each title for more details!

	1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	2. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: More popularly known as the Naparima Girls’ High School Cookbook, this evergreen publication is a locally recognized culinary classic and has accompanied many a Trini to foreign shores For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	3. Caribbean Cookbook First published more than thirty years ago, Rita Springer’s Caribbean Cookbook is a West Indian classic. This latest edition complete with a new introduction, a modern design and an exciting full-colour cover, will please Rita Springer fans and win her new ones. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	4. Baking: From My Home to Yours
	5. Caribbean Flavors – Wendy Rahamut
	6. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4
	7. Julia Child – The French Chef
	8. The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews
	9. Bon Appetit (1-year auto-renewal)
	10. O, The Oprah Magazine (1-year)

Trinigourmet Amazon Hotlist for October 2010

Sarina — Sat, 06 Nov 2010 04:35:22 +0000

Divali deeyahs, Adam Smith Square, Woodbrook 2008

Hey everyone, still catching up on my blog posts, Divali really snuck up on me this year! By the time you read this post I’ll probably be sleeping off the inevitable food coma that follows consumption of that many carbs and candy! This month Sweet Hands: Island Cooking from Trinidad and Tobagocontinues its dominance but Rita Springer’s Caribbean Cookbookhas surged forward and is now nipping at its heels! I’m happy to see Sweet Hands’ author, Ramin Ganeshram, embracing Twitter more and more, you can follow her here. She has also launched a new food blog, and recently had an article on the Trinidad Tonka Bean published in Lost Magazine.

Now on to the countdown!

*note: Hover your mouse over each title for more details!

	1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	2. Caribbean Cookbook: A Lifetime of Recipes – Rita Springer Rita Springer is a culinary icon in the Caribbean. Her original “Caribbean Cookbook”, first published in 1968, is a paperback classic and continues to be widely used throughout the Caribbean.This new edition’s elegant format, with her recipes accompanied by high quality photographs for the very first time, is a fitting tribute to her lifetime’s work. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	3. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: More popularly known as the Naparima Girls’ High School Cookbook, this evergreen publication is a locally recognized culinary classic and has accompanied many a Trini to foreign shores For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	4. Caribbean Flavors – Wendy Rahamut
	5. Baking: From My Home to Yours
	6. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4
	7. O, The Oprah Magazine (1-year)
	8. The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews
	9. Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
	10. Julia Child – The French Chef

Is Your Oven Correct? (Why It’s Important To Calibrate)

Sarina — Mon, 05 Oct 2009 04:15:57 +0000

Do you trust your oven? A lot of times I get questions from readers criticizing how a recipe came out and demanding that I change the instructions or details It always somewhat amuses me that clearly -I’m- the one to blame if -their- attempt comes out wrong One simple suggestion that I make, and I make it from my own experience, is to always keep a thermometer in your oven.

“But what I need a thermometer for? The recipe says x degrees and I put the dial on x degrees”.

Yes, this was something that I did myself for years, until one day I decided to put an oven thermometer into my oven and was shocked at the results.

You see, oven thermometer dials are just suggested ranges, and if (as was my case) your oven has lost its calibration or ability to auto-regulate, those temperature ranges may be fluctuating dramatically during the baking process from what the number on your dial says! In my case, I found out that my oven (several years ago) was varying from 25 to 50 degrees higher than the number on the dial. It was definitely time to call in the repairman, who quickly blamed a faulty thermostat and remedied the issue.

Since then my trusty oven thermometer has not left its lodging place on the second row of our oven and the consistency of my efforts (especially where baking was concerned) has left the responsibility for my efforts squarely on my shoulders, where it belongs!

Kyocera’s Perfect Peeler?

Sarina — Sun, 08 Jul 2007 04:07:25 +0000

I love seeing what kitchen gadgets are hot on the market. I freely confess that if I had the budget I would buy and try every single one of them!

This month the Food Network featured a product called Kyocera Perfect Ceramic Peeler that really caught my eye. You see peeling vegetables is one of the most boring and annoying tasks that I have to do in the kitchen. Grating cheese and carrots is up there as well. Not only do I long for the day when I will have a food processor, I also now look forward to the day that I can pick up the Kyocera Perfect Ceramic Peeler

So what about it caught my eye? Well its blade is made from ceramic and is supposed to keep its edge 10x longer than traditional steel peelers. It also had a swivvle head to maintain contact with contoured surfaces. Seeing the speed with which the various testers were able to strip potatoes and other veggies, I grew wistful.

Does anyone own this product? What do you think?

Kyocera Perfect Ceramic Peeler (Rotating) Red

The Perfect Peeler really is the perfect peeler! Backed by Chef Ming Tsai, the peeler will rotate to vertical, horizontal, and 45-degree positions. It will fit small, large, left, and right hands. The Perfect Peeler features an ergonomic, non-slip handle and an ultra-sharp advanced ceramic blade. It is dishwasher safe, easy to find in a drawer and fun to use.

Features include:

* The Perfect Blade:
o It is made from advanced ceramic.
o The peeler is super sharp and stays sharp 10 times longer than steel blades .
o The Perfect Peeler’s optimum cutting angle glides effortlessly through foods.
o Because it is made of ceramic, not steel, the blade won’t rust or corrode (ever!), won’t brown foods, and won’t transfer a metallic taste or smell!

* The Perfect Handle:
o The handle allows for vertical and horizontal peeling styles.
o It includes a unique 45-degree angle that lessens fatigue.
o It will fit large, small, left and right hands comfortably.
o The handle features a non-slip grip.

Care and Use: Dishwasher safe. For discolorations not removed by washing, clean the blade with a mild bleach solution

Kyocera’s world-famous ceramic knife blades are crafted of lightweight zirconium oxide and resist corrosion, keeping their razor-sharp edge ten times longer than other professional blades—even high-carbon steel. Micro-grain ceramic Kyocera blades are dense with a sharp cutting edge. Smooth, polished blades resist germs and are impervious to acid, oil and salt—won”t rust or brown foods. Comfort handles and perfectly balanced blades reduce hand/arm fatigue during cutting tasks. Kyocera produces ceramic knives in Sendai, a city in southwest Japan on the island of Kyushu.

The Nut Roaster

Sarina — Wed, 04 Jul 2007 04:11:08 +0000

Yet another find that I thought I’d share, it’s been getting some good reviews!

The Back to Basics PCNR Nut Roaster gives you the ability to quickly and easily create a favorite snack in your own kitchen. Intended for glazing a variety of hard nuts, the stove-top Nut Roaster’s unique and durable design enables the glazed nuts to mix evenly by a simple turn of the top-mixing handle. Ready in only 10 minutes, glazed nuts make a tasty treat, are ideal as salad toppers, are great on ice cream, and also fun to make as gifts for any occasion.

Chocolate Fountains are on Sale!

Sarina — Mon, 21 May 2007 04:10:08 +0000

Is there anything more dreamy and indulgent than having one’s own chocolate fountain? Whenever I see one on television I oooh and aaah Right now ChefsCatalog is having a sale on chocolate fountains, with the cheapest model being $39.99!!!