Archive for the ‘Culinary definition’ Category


What To Do With Ripened Bananas

January 10, 2016

Ripened BananasBananas were on my grocery list this week. There are three already sitting on my counter at home, but they’re over-ripe and the family just isn’t interested in eating them anymore. What a waste!

Truth be told, I really love when this happens… because it means it’s time to make some banana bread! (or banana muffins or banana cake or banana cookies or a host of other delightful banana baked goods)

I only used two of the bananas in the bread and didn’t have the energy to whip up some muffins too, so I faced the age-old dilemma of what to do with the remaining over-ripened banana. I refuse to hand it over to the compost pile.

Fortunately, you can freeze bananas for future use.  But should you save them in the peel? Peel before storing?  The simple answer is – any way you want. But consider the following:

  • Always keep them in a well-sealed freezer storage container. You don’t want them picking up flavors from other food in the freezer.
  • Don’t worry when the bananas turn black. The oxidation process is nothing that will affect baking with them. Nor is the sheen of frost that might develop on them.
  • Saving them with their peel protects the fruit inside a bit from odors in the freezer, but then — so does the freezer storage container.
  • Peeling them before freezing saves you the trouble of taking off the slimy peel after thawing the bananas.
  • You might want to cut the banana into 3 or 4 pieces before freezing. That will make it easy to use in smoothies too.
  • You can mash them before freezing, but it doesn’t save you any time later. You’ll need to re-pureé them before use.
  • Try to use your ripened treasures within six months. Everything has its limits.

Bottomline, if you like baked goods with bananas, you should be freezing those ripened ones.  Get past the look of the mushy fruit that you’ll get once they thaw and save a few bucks that might have just gone to waste if you’d thrown those over-ripened bananas away. You’ll be glad you did!

Banana Bread


Induction Cooking 101

December 10, 2015

Do you know what induction cooking is?

In a nutshell, induction cooking technology uses magnetic energy to move around molecules in your pan and heat your food instead of heating the pan itself in order to cook your food. So the induction cooktop doesn’t get hot, and it provides an even heating for your pans.

Induction cooktops have been used Europe and Asia for years, and are finally becoming more popular in the United States. In recent years, the technology has improved, as have the prices. Now, it’s common to see induction cooktops being used here by both professional chefs and home cooks.

Your pots and pans must be ‘induction-friendly’ to use the induction cooktops. You can test if your cookware is induction-friendly with a magnet. If a magnet clings to the bottom of your pans, you’re good to go with an induction cooktop! In general, your cooking vessel must contain a ferromagnetic metal, such as cast iron and some stainless steels. (There are ferromagnetic disks available to use as hotplates that enable you to use other pots.)

Our  own line of professional grade ProSeries Cookware is induction-friendly and makes a perfect gift for the foodie on your list!  We startled a few guests in our Kitchen Shop when our Vitacraft representative, Karie Keeney, left a sheet of paper on the burner while she taught us about induction cooking.  Induction Cooking 101 lesson.  Check!

To learn of the many other benefits of our ProSeries Cookware, and why we think it’s pretty dang nifty, click here!

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N’awlins Is Callin’ Your Name.. For Staff Lunch!

February 1, 2015

When Louisiana chefs make Jambalaya, they traditionally “sweep up the kitchen” and toss just about everything into the pot. It’s a rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes.

JambalayaCulinary Definition:

Jambalaya  (jum-bə-ly)
A creole cuisine hallmark, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomato, onions, green pepper and almost any kind of meat, poultry or shellfish…   It’s thought that the name derives from the French jambon, meaning ‘ham’, the main ingredient in many of the first jambalayas.

Information from:
Food Lover’s Companion (available in The Kitchen Shop @ CCKC)


Join us for a Bead Throwin’ Staff Lunch Menu on Tuesday, February 3 at The Culinary Center of Kansas City.
You’ll enjoy:


Southern Jambalaya with Shrimp, Sausage, Vegetables & Rice

Baby Greens with Citrus Vinaigrette

Café DuMonde Beignets (made to order!)




September 25, 2010

crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more “rough” look, rather than a uniform, circular shape. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be filled with pieces of fresh fruit and pastry cream (crema pasticcera), but then it is called torta di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta.

These are easy rustic forms of pies filled with YOUR favorite fillings. They can be made ahead of time, wrapped securely and frozen for use at a later time.


Cobb Salad

July 27, 2010

The Cobb salad is a garden salad invented by Robert H. Cobb, first cousin of Ty Cobb. (hey, it’s baseball season, we had to include his picture). It was a signature menu item of the Hollywood Brown Derby.

“. . . its origin was quite by accident. One evening the original owner, Robert H. Cobb, went to the icebox and found an avocado, which he chopped with lettuce, celery, tomatoes, and strips of bacon. Later he embellished it with breast of chicken, chives, hard-boiled egg, watercress, and a wedge of Roquefort cheese for dressing, and the salad was on its way to earning an international reputation.”

This is a little history from The Culinary Center of Kansas City™.


Barbecue, BBQ, Barbeque

March 25, 2010

Our world at The Culinary Center of Kansas City™ is full of BBQ, however you want to spell it or whichever  part of speech you wish to use….noun, verb, adjective…we love ’em all.  There are two generally accepted definitions for this word. First of all Barbecue is a food dish consisting of a whole (or good part) of an animal (usually pig) slow cooked over a smoldering fire for a long period of time. Barbecue is also an event of gathering in which people come together to celebrate and eat Barbecue (first definition).

These are basically the definitions you’ll find in most any dictionary. However, today barbecue is a process of preparing food that requires smoke, low temperatures and long periods of time. The meats typically chosen for barbecue include, but are not limited to pork shoulder, brisket, ribs, mutton roasts, whole hogs and other beef and pork roasts. Barbecue is also the event or meal in which this food is served.

Also people refer to barbecue grills when they mean gas grills; and  people say they’ll be serving hamburgers and hot dogs at their barbecue.  Barbecue is a gathering, a meal, a sharing of time, food and companionship. Barbecue brings people together and makes them happy. Barbecue is about good times, friends and sometimes, it’s about the food.



March 11, 2010

Culinary Definition:

Quinoa  (KEEN-wah)

Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future ,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped , the ivory-colored quinoa cooks like rice(taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice-as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.

Food Lover’s Companion (available in The Kitchen Shop @ CCKC)

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