Your Dream Kitchen for Christmas
December 4, 2014Where to Eat in Houston on Christmas Eve and Christmas Day
December 17, 2014This week we sat down with Chef Garth Blackburn, Executive Chef at Sub-Zero/Wolf, to talk about cooking for a crowd during the holidays. Whether it’s a neighbor popping by to drop off Christmas cookies, or your annual holiday bash, it’s a busy season for cooking and entertaining, so we turned to an expert!
Chef Garth on Getting Prepared
The key to a successful holiday party is preparation, says Chef Garth. “It’s about how much you can get done ahead of time while still controlling quality, food texture, and nutrients,” he explained. “Sub-Zero/Wolf focuses on that in terms of low heat on gas burners, that allow you to cook early, enjoy a glass of wine (or four!), and not worry about scorching the bottoms of pans with the last-minute craziness of trying to get all the timing right.”
Chef Garth on Making a (Grocery) List, Checking it Twice
Sub-Zero refrigeration products are designed to increase longevity of the foods you store, keeping them fresher, longer. Two of the biggest holiday challenges go hand-in-hand: first, making time for grocery shopping, and second, making room for the groceries! “In terms of freshness, we actually publish our expected life span for fruits and vegetables on the inside of the [refrigeration] unit,” said Chef Garth. “For example, a head of celery can last up to two months. That means you don’t have to struggle in those last few days before the holidays to stock up on fresh produce—you can shop ahead of time, and the produce remains fresh, longer. Even dairy products stay fresher longer because we keep the temperature within one degree of accuracy.”
Chef Garth on Cooking for a Crowd
According to Chef Garth, the popularity of steam cooking continues to grow. Wolf steamers allow home chefs to perfectly time meals—and cook them to perfection. “Take our in-counter steamer,” he offers by way of example. “I like to do shrimp for brunch, and by steaming the shrimp it’s more tender than if they were boiled. Boiling overcooks the outside before the inside cooks through, and the shrimp dries out. With steam cooking I can cook more evenly, and infuse flavor by adding aromatics—garlic, herbs, lemon halves—to the water.”
And when it comes to the main dish, Wolf convection ovens deliver an exceptional entrée, every time. “Our convection steam oven has a feature called slow-roast, and for the holidays it’s the biggest help,” said Chef Garth. “You can take a cut of meat—beef, lamb, rib roast—and select the cut of meat on the steam oven, tell it what doneness you want, and program what time you want to have dinner ready, and it will cook it perfectly, to be ready at that exact time.” In fact, according to Chef Garth, you can grab the tray right out of the convection oven with your bare hands because the cooking process is complete and the oven has allowed the meat to rest. Garth added, “As long as you don’t open the [oven] door it keeps the meat warm without overcooking for an additional thirty or forty minutes, so you can have another glass of wine!”
Learn more about Sub-Zero/Wolf by visiting their website, or stopping in to see us at Cabinets & Designs. Happy holiday entertaining, everyone!