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The Garlic press is a much maligned apparatus.  Many chefs are on record referring to them as abominations and worse, and we get it: single use kitchen tools can be a pain to use/clean and most should be replaced with proper technique and the knife and cutting board you're already using. The garlic press is different, and here's why: The characteristic flavor and aroma of garlic is the result of Allicin, an extremely volatile organosulfur compound.  And here's the thing: there is no Allicin in a clove of garlic. This is because Allicin only forms when Alliin and Alliinase (two...

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In the Fall of 2018, Cleve Oines seasoned 4 steaks with salt and freshly ground black pepper.   It took 73 cranks of the pepper mill. At crank 10, Cleve wondered if there was a better way.  Pre ground pepper degrades rapidly once ground, so it isn't an ideal option. At crank 20, he adjusted his pepper mill to the "COARSE" setting in order to increase the output.  The difference was imperceptible. At crank 30, he wondered why there was such wide variation in grind size, with huge chunks of pepper popping ponderously from the pepper mill preceding particulates of petite...

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