Culinary Cuts

• 3 pounds 3 to 4 inch long pickling cucumbers
• 1.75 cups white vinegar
• 3 cups boiling water
• 1/3 cup pickling salt
• 16 cloves garlic, peeled and halved
• 9 sprigs fresh dill weed
• 6 heads fresh dill weed

Directions

Put the Pickles in ice water for 30 minutes, bring out the CulinaryPrep and put EVERYTHING in, except the ice water, plus a little veggie prep. Vacuum it all up to the green section and tumble for 48 minutes. Ok up to an hour works too. Chill these out for like 2 hours in the fridge and gold.

Don’t think you can do this with the 9 minute marinator or the reveo. Not all vacuum marinators are created equal, some do cool veggie recipes too.

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We have finally got the latest update on a testing of the CulinaryPrep by a series of Pros at the Cooking Pleasures magazine and we are HAPPY!  With the quotes below you can see why.

I enjoyed the product for evenings when I didn’t have time to prepare meat in advance. It sped up the process and created a wonderful-tasting steak. - Cathleen Brickley

The product does what the manufacturer says it will do. The biggest advantages of this machine are the reduced time to marinate and the bacteria-killing process. - Russ Rhodes Jr.

I used the appliance for a roast and for all the vegetables that went in my stew. Everything turned out great, and the flavors were excellent. - Pat Rauschendorfer

This product makes marinating faster and healthier - Alyshia Powell

So I guess, we aren’t the only ones who dig it.  We have been this at a year and no matter how many times we get feedback from customers and from online reviews, it is always fun to read.

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I’m finally getting around to posting on the pointed review, you can download the pdf here. But after reviewing the competition websites, like freethemeat - the reveo site or the 9 minute marinator, none of theme have this strong a comment.

The CulinaryPrep not only produced one of the tastiness 12 ounce double cut filet we have ever tasted off the grill, but it did the same with two 6 oz pieces of Atlantic Salmon too….

Plus we got really good rating and feedback on durability and the overall quality of the product. The taste benefits are clearling being seen. A new emerging focus is the extension of food freshness with the product. Tumbled foodstuffs stay fresher for several days longer.  The flavor revolution starts with fresh food and a powerful vacuum.

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That’s right! We went through a rigorous panel of 8 reviewers and exceeded the requirements to be approved. Who is the Cooking Club of America you ask? Well let me tell you they are a bunch of smart folks who know cooking and cooking gear and continuously published reviews, sorta the consumer reports of food gear for Cooking Pleasures magazine. Here is what we were rated on and our take on each.

• Quality - We took a great deal of time working to ensure the design, materials and capabilities delivered on our promise and YOUR needs.
• Appearance - We are more style focused than you would think.
• Ease of use - Keep it Simple and Straightforward is our KISS method.
• Instructions - Having labored through my kid’s toy box from IKEA, we thought making it as easy 1, 2, 3 was paramount
• Effectiveness - We believe it’s all about doing what we said we are going to do. Better Taste. Better Health
• Performance - Most folks don’t want to admit they suck, well our vacuum is the suckiest and delivers infused flavor
• Versatility - Meat and vegetables. Small and Large. Medium sized stuff too.
• Uniqueness - We know it, don’t you think YOU should too?
• Similar products - Perfect score - and you thought you needed a washer, marinator AND a tumbler, no more

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It requires a password to read the rest - sorry.

Innovative CulinaryPrep lets visuals prove its worth
Irene Chang

January 30 2008 - With recent incidents of food poisonings caused by contaminated beef, spinach, and lettuce, consumers have become increasingly concerned about the safety of the food supply chain.

 

Better Taste. Better Health.

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