PAPERCHEF PARCHMENT
Pre-cut and folded PaperChef parchment cooking bags “en papillote” make it easy to steam wholesome, healthy meals. This healthier alternative to traditional cooking methods allows the food to hang on to those es- sential nutrients and even tastes better. “En papillote” is a sophisticated cooking technique and the classic gourmet French cooking method is also a great way to cut calo- ries. By using the nonstick parchment to cook, it’s easy to capture more flavor. No need to worry about scorching, either. Visit www.paperchef.com to learn more.
Cooking with parchment is a great way to save on calories. (Courtesy photo)
THE SOUSVIDE SUPREME
The SousVide SupremeTM is definitely on our wish list for Santa this year. The underwater vacuum-sealed cooking technique is virtu- ally goof-proof, tidy and reduces workload. What’s more, this neat gadget can infuse drinks! A little steep at about $329, but it seems worth it to save so much time and be able to do things we couldn’t do before in our kitchen. For you lucky ones that have this gadget, visit our Website to see the SousVide homemade eggnog recipe. For more information about the SousVide water oven, visit www.sous- videsupreme.com
SousVide Supreme makes healthy home-cooked meals a snap for even the busiest among us.
YONANAS FROZEN FRUIT EMULSIFIER
It’s never chilly for long in San Antonio, which is why we took a second look at the Yo- nanas Softserve Maker. Indulge without feeling guilty: this new kitchen gadget can emulsify frozen fruit into a creamy frozen confection just like soft-serve ice cream in just a few sec- onds – and it’s all fruit, so it it’s a healthy treat. The possibilities are endless, from bananas and strawberries to mangos and pineapples … you can even throw in peanut butter. Yonanas is easy-to-use and dishwasher safe, which is a feature we like. Available online and at major retailers for about $49.99.
It looks like a giant ice cream scoop sitting on the counter top, but Yonanas is a delightful way to get in all those fruit servings. (Courtesy photo)
