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Monday, October 3, 2016

Brunch With Royal Prestige Cookware


The invite was to a fun cook-along Sunday healthy brunch with The FBAI at Palate culinary boutique studio. How could I refuse?  I love cooking and I love eating. As soon as I enter the food boutique, I am attracted to the pretty looking pots sitting in the room.


The cooking pots are sturdy made of 5 ply metals – three layers of aluminum sandwiched between two layers of stainless steel.  . On closer examination I find that it is backed by extraordinary 50-year international warranty against any staining, chipping, melting, breaking or cracking. The pots have versatile covers that can seal the moisture, reduce the cooking time and can also be used as trivets to prevent the delicate table from hot saucepans. What is interesting is that handles are detachable and heat resistant, so these pots can be used for baking too after removing the handles. There is a Silichromatic ring that seals the steam inside the cookware to retain moisture and flavor of meals so it can be used as pressure cooker too, to speed the cooking process.



I am eager to learn more about this cookware. I need to compare with traditional cooking that we do on everyday basis in our homes with pans like aluminium pots, non-stick pans, steel pans, pressure cookers, etc.  Rakhee Vaswani, the owner of the culinary studio, endorse these pans confirming their quality after having used these pans for several months in different cooking techniques (sometimes cooking with zero oil). I am amused when she says that she steams potatoes, carrots and beetroot in same pot and still other vegetables are not stained with beet’s bright colour and that each ingredient retains its own nutrition values and its natural flavours.


To get that first hand experience on using this cookware, we form two teams, posted on different cooking stations, one group cook in the ordinary traditional pots and other group cook on Royal Prestige cookware. Recipe sheet is distributed for everyone to follow the same recipe of Barley Risotto, Moroccan Chermoula Chicken, and Mushroom sauce. We begin to marinate the chicken.


While the traditional cooking is carried out at one cooking station, the other group (at Royal Prestige cooking station) preheat the cookware on low flame for about 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating. (if they disappear immediately, we must wait) There was really no need to put oil at all.  


Chicken and barley risotto are cooked following the same recipe on both cooking stations, but since there is prompt and even distribution of heat at Royal Prestige cookware, it induced cooking process faster. In addition, the Redi-Temp valve signals when the optimum cooking temperature is attained – a signal to lower the cooking temperature. As a result, the cooking time decreased thus saving energy.



"The sole authorised distributor of Royal Prestige® cookware in India – a brand owned and managed by HyCite Corporation, USA. Our goal is to empower and encourage families to cook, eatand live a healthy and happy life. The cookware range from Royal Prestige® – namely “5-Ply” and “InnoveTM” – are made from one of the highest and safest grade of surgical stainless steel; and provide a unique and proven waterless and oil-free cooking method, that maximises the nutritional value and flavour of your meal".....source- Seeba International
You can visit their site at http://seebainternational.com/ to learn more about this product.

Quite an enjoyable afternoon, cooking and learning about this new product and enjoying the great variety of healthy brunch after the cook off. The delicious lunch made the afternoon very fulfilling and satisfying treat.

Sharing the recipe of Morocan Charmoula Chicken (by Palate Culinary Studio)
chicken that we made during the cook-off

Ingredients

2 Chicken breast
Few florets of broccoli
½ raw carrots
chicken stock as required
1tsp Garlic paste
1’4 tsp mustard
½ tsp seasoning
Few drops of lime juice
Salt and pepper to taste.
1tsp Chermoula powder (Cumin, paprika, onion, turmeric, garlic, parsley, salt, pepper, coriander leaves)

Method

  • Marinate the chicken and veggies with all the above ingredients
  • Heat the skillet pan, place the chicken with the veggies
  • Cover the lid and cook till it whistles with the valve open
  • After 2-3 minutes close the valve and simmer
  • Cook for 2-3 more minutes
  • Switch off the gas and let it rest

This was prepared with no oil and the flavour was retained from the juices of the fat within the meat.
I am going to buy one of those cookwares…are you???



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