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Absolute Appliances has one goal in mind - to be the best independent appliance dealer in the Los Angeles area.
By staying a local, small business, we are able to solve your appliance related problems. Whether it’s repair, or figuring out which product is right for you, we tackle it head on.
Check out our Yelp! account here to see what our clients have to say about Absolute Appliances
Thermador to release Freedom induction cooktop!
This coming July, Thermador will unveil there new Freedom induction cook top. The freedom will give you the “freedom” to not be restricted to where you place your pots and pans on the cooktop, as the entire cooking surface is an induction burner.
Capital range rebate extended!
Capital has extended their rebate on select Precision series ranges through March 31 of 2012. This is your last chance to save up to $500 on a 30 in, 36 in, or 48 in pro style range. Stop by our showroom in Los Angeles to see the Capital Precision and Culinarian series ranges on display or any other major brand of pro style range. We carry them all from Bluestar to Thermador and even the Fivestar.
We are located at 1522 N Highland Ave, Los Angeles CA, 90028
The rebate form can be found here [Capital Rebate Jan-Mar 31 2012]
Carne Alla Siciliana
This dish has the colours, the scents and the complex layers of Sicily and the surrounding Mediterranean; intense red Pachino cherry tomatoes, golden onions, dried oregano and sea salt that smells like waves. What else? A ¼ inch beef steak the size of your hand; bread crumbs, home made if possible and extra virgin olive oil.
Turn on the oven to 340F, it should not be soaring heat.
Grease a tray with extra virgin olive oil and start:
- Drag the steaks through the oil on both sides and bread them, then organize neatly in the tray.
- Cut the cherry tomatoes into slices and cover the meat with them.
- Sprinkle sea salt over the tomatoes (but not on the meat because it will dry it). (The salt will help the tomatoes release the juices the meat will need to cook)
- Chop up the onions and put a layer of them on top of the tomatoes.
- Dust with oregano to taste.
- Cook in the oven for about 40 to 50 minutes.
How to peel a whole head of garlic in less then 10 seconds
Check out this re-post of a video on how to quickly and efficiently peel a head of garlic.
How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.
Torta Cioccolatina (Chocolate Cake)
Thank you Valentina Bertazzoni for posting this recipe just in time for the holidays, however I found there to be one ingredient missing from the recipe. A tall glass of milk.
Torta Cioccolatina literally means chocolate candy cake and comes from the sensation you have in eating it: it melts in your mouth like a chocolate candy! They are served as small cubes like in a chocolate box.
It’s almost impossible to stop eating this delicious morsels sitting around the table with your family, even after a rich Christmas lunch. If you make very small cubes you needn’t feel too guilty.
Ingredients
- 4 eggs
- 2.5 oz (70 g) flower
- 7 oz (200g) sugar
- 5.3 oz (150g) butter
- 7 oz (200g) dark chocolate
- 1 small bag vanillin (vanilla extract)
- 1 pinch of salt
- Mix sugar and yolks in a big bowl until you have a smooth creme.
- Put a metal bowl (or a pot in case you do not have one) in the freezer for a while.
- Use this cold metal bowl to beat the eggs white till stiff with a pinch of salt. Blend the yellow cream and the whites together taking care to mix from up to down in circle.
- Melt the chocolate and the butter a bain-marie.
- Add to the main mixture and then the flower and the vanillin.
- Cook in your Bertazzoni oven at 285°F (140°C) for 30 mins, or 25 mins if you have a gas oven.
- The Torta Cioccolatina should remain moist inside, like a chocolate candy. Decorate with powdered sugar and serve cut in small cubes.
Fisher & Paykel explains induction.
What is induction?
Induction cooking is a safe, advanced, efficient and economical cooking technology. It works though electromagnetic vibrations generating heat directly in the pan, rather than indirectly through heating the glass surface like other ceramic cooktops.
Detailed explanation:
The element under the cooktop is a powerful, high frequency electromagnet, and uses its high-tech electronics to power a coil that produces a high frequency magnetic field. By placing a magnetic cooking vessel such as a steel plated pot onto the magnetic field generated, the magnetic field transfers energy into the metal. The transferred energy causes the cooking vessel itself to heat up; this heat is then transferred to the food within the vessel, cooking the food. Thus it is not the element that is generating the heat to cook the food, the cooking vessel itself is the original generator of the cooking heat.
Key features of induction cooking over traditional cooktops
• Heat up times are much faster with induction cooking
• Induction cooking responds very quickly to changes in the heat settings. The electronic controls allow you to instantly turn down the heat with exact precision.
• Safety feature: no heating takes place unless a suitable pan is placed on the cooking zone
• Energy is transferred directly to the pot by the magnetic field therefore almost all of the energy gets transferred, there is no wasted heat. This saves the user precious energy
• As the induction ceramic glass does not heat up as much as the radiant ceramic glass it is easier to wipe up spills or boil over and makes the surface safer to touch
Which pots can we use?
The pots and pans must be ferrous metal-based pans such as cast iron, steel-plated, and some certain types of stainless steel. You can not cook with copper, aluminium, glass or some makes of stainless steel.
We recommend looking for the induction symbol/name on the bottom of the pan/pot. You can also check by testing it with a magnet, if the magnet is attracted then the pan is suitable for induction cooking.
View the original post here.
