TFK Cooking Show

(414) 312-8104

TFK Cooking Show

295 Regency Court

Brookfield, WI  53045

©2019 by TFK Cooking Show

TF-Konnection December 2015

December 13, 2015

 

 

 

 

It’s the most wonderful time of the year! This time of year can be wonderful, that is if we do not let ourselves get caught up in the hustle and bustle of the season. It is important that we take in the wonders of the holiday season, which means enjoying time with our loved ones. If your gatherings are anything like ours, then delicious food is always involved in the gathering. This holiday season we wanted to share some simple, stress free recipes that will hopefully make your holiday merry and bright.

 

 

 Holiday Special!

 

 

As the temperatures continue to drop during this Wisconsin winter, so do our prices. In anticipation for the holidays we have a special  for returning TFK customers. Any of our a la carte items, including our All-in-One Electric Cooker, Grill Pan, Wok , Cutlery and even the Salad Machine are each being offered at a discount of $200!  

Call or email  to order your Healthy Holiday Gift

 


COOKING CLASSES
 
Cooking 101: Fundamental Cooking

This class is created for the customers’ first TFK cooking class. If you have not yet been to one of our cooking classes, this is the class for you. You will learn a few adjustments that will make cooking fast and easy, as well as learn tips and techniques to maximize the value of your TFK products. 

 

Saturday, December 12 at 10:30am 

*  Tuesday, January 19 at 6:30m 

*  Saturday February 6 at 10:30am

 

 

 

Cooking 201:
Creatively Cooking

This class is for customers that have some experience cooking with TFK surgical stainless steel. We will ‘turn up the heat’ in this class, teaching advance culinary techniques and recipes for you to use at home. While we won’t actually turn up the heat, you will have fun learning and cooking with seasonal ingredients. 

 

 

Tuesday, December 15 at 6:30 pm 

*  Saturday, January 16 at 10:30am 

*  Tuesday February 9 at 6:30pm

CALL OR EMAIL TO RESERVE YOUR CUSTOMER ONLY TFK COOKING CLASS FOR 2.

                                                                           

 

QUICK POT ROAST

 

Use the All-in-One to prepare a pot roast in 35 minutes. Turn unit on by pressing the “Beef’ button.  Melt 2 tsp butter in insert,  sear each side of 3lb beef roast with the cover off. Add in one cup of liquid (broth, water or red wine) and desired seasoning. Put the cover on, seal and cook for 25 minutes. 

Release pressure, then add veggies; cut carrot and potatoes, onion and garlic. Cover and continue to cook for another 10 minutes. When cooker beeps, release pressure and  enjoy.

 

 

TFK MASHED POTATOES

 

Select the right sized TFK saucepan.

Peel potatoes if desired.

 

Place cubed potatoes in saucepan that fills the pan 2/3 full or more.

 

In smaller saucepan, add 1/2 cup water.

In 7qt or 10qt, add 1 cup water.

Cover and place over medium heat.

 

When temperature gauge hits 50, turn heat to lowest possible setting for 20-25 minutes and continue to tenderize potatoes.

 

Drain water, add a fraction of the butter you would normally use when boiling potatoes.

 

Small saucepan, use 1 tbsp. butter, large saucepan, use 2-3 tbsp. butter.  Salt and pepper to taste. 

 

Tip: Try first before preparing your Holiday Dinner TFK Mashed Potatoes for 20 people!!

 

 

SKILLET GREEN BEANS

 

1 1/2 lbs green beans, trimmed

1/2 tsp red pepper flakes

2 garlic gloves, minced

1/2 tsp coarse kosher salt

2 tbls extra virgin olive oil

2 tbls water

 

Place green beans in TFK large skillet. Add ingredients, red pepper, garlic, salt and oil. Toss mixture to coat the green beans thoroughly. Add water, cover and place over medium heat. When temperature gauge hits 50, turn to low for 2-3 minutes. Enjoy this flavorful side dish.

 

TFK FRIED CHICKEN

 

Boneless, skinless chicken breasts or thighs

Seasonings, your choice

 

Preheat large skillet or sauté pan over medium heat until drops of water bead in pan.  Place and press chicken in skillet, season to taste. Place cover ajar to allow chicken to brown. Chicken will stick at first and will release once seared.  Sear chicken breasts for 5-7 minutes. Flip chicken, cover completely, reduce heat to low and cook until temperature gauge reaches 50, another 5-7 minutes. Serve hot or slice and add fried chicken to a salad or pasta dish.

Use same technique to pan fry pork chops. 

                                         

 

 

MAPLE GLAZED TURKEY

 

Adapted from $5 Dinner Meals for use in TFK All-in-One Cooker

4 lb. turkey breast, with bone

4 onions, halved

6 garlic cloves, smashed

6 rosemary stalks, divided

Salt and pepper 

2 cups chicken stock 

2 cups balsamic vinegar 

2 cup maple syrup

Turkey Breast

 

Place the turkey breast in All-in-One insert in order to easily season with salt and pepper, inside and outside.  Place 2 onion halves, 2 garlic cloves, 1 stalk of rosemary inside the breast cavity.  Place the other onion halves, garlic, 2 rosemary stalks around the turkey breast.  Pour in the 2 cups of chicken stock. (Stock is added since  the turkey breast will not release as much liquid as a whole turkey will. )

 

All in One Cooking Times: For a 4 lb. turkey breast, cook on a chicken setting for approximately 25 minutes. For a 6.5 lb. turkey breast, cook on a chicken setting for approximately 30 minutes. To ensure it is finished use a meat thermometer to ensure internal temperature read 165° F.

 

Glaze

 

Once the turkey is started cooking, begin making the glaze.  Reduce the liquids.; vinegar and maple syrup in a small saucepan, add the chopped rosemary leaves. Simmer over a medium-low heat for about 30 minutes, stirring often. 

 

Adding the Glaze: Once the turkey is done, carefully move the turkey breast into a 7-quart pan. Use a baster to cover the turkey breast with the reduction. Turn the stove onto a  medium-low heat and cook for 5 minutes or longer depending on how you want the outside to appear. You may want to rotate the turkey breast in order to get an even coloring. 

 

 

 

 EMPLOYEE SPOTLIGHT

 

 

My name is Stephanie Uden and I have a unique history with TFK. I started as a customer who came to a cooking show like all of you have. My fiancé and I truly enjoyed the show, as we met some great people and learned some great tips. Ultimately, we decided that the TFK way of cooking was for us as we both live busy lives. Soon after we attended a show, back in July 2014, I started working for TFK as a Wellness Consult-

ant and have since become a Presenter. I truly love my cookware and the company! If I could give one piece of advice to customers it would be to not be afraid to try new recipes, tweaking them based on the taste preferences of your family and abilities of your cookware!

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