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Kitchenware News & Housewares Review Show Daily 9 3 Sunday, March 19, 2017 see through to the deliciousness of your refrigerated leftovers. CoverBlubber Clear will be sold in a three-pack of the most used sizes – small, medium and large – to cling to fresh cut fruit, vegeta- bles or to cover containers. The new CoverBlubber three-pack is a great eco- friendly alternative to plastic wrap. With the numerous tools and gadgets within people's kitchen drawers, a few years ago Fusionbrands introduced the colorful silicone PopMeasure, the flexi- ble, space-saving measuring tool that you simply pop-up to use and pop-down to store. Today, Fusionbrands is releasing a clear version in two sizes with easy read measurements from above and a cool to the touch solid center grip. The small size measures 2 tablespoons to 1/4 cup and the XL size measures 1 cup to 2 cups. PopMeasure lets you maximize space without giving up function, including its usage in the microwave, and it's also dishwasher safe. Fusionbrands likes to stir things up with its innovations, and StirStik Mini is no exception. The success of the original StirStik, which was inspired by and resembles a paint stick, allows your cre- ativity in the kitchen to flow. The new 8- inch tall design with a new tapered side edge lets you stir sauces or drinks, scrape sides of jars or mini blenders, and spread condiments or frostings. It is the perfect size for kids wanting to help create mas- terpieces in the kitchen. The added bonus – the CDU is designed like a paint can to hold the four different colors (black, blue, green and red), so set it by the checkout and they'll be sure to sell. Lastly, Fusionbrands, the originator of the patented and award-winning PoachPod, is proud to introduce PoachPod Yolk. The silicone engineering is the same, but its clever new color design tells it like it is – egg white exterior with a splash of yellow yolk. PoachPods are the original egg poaching tool that made it easy and are still the best selling and per- forming egg poaching tool in the industry. Fusionbrands (Cont'd. from p. 1) Bill Reibl, President of Fusionbrands, said, "During my time at Fusionbrands, I have had the opportunity to visit and speak with numerous retailers and consumers regarding our current product line and gain valuable feedback. From the comments, I worked with Anna Stewart and Kraigh Stewart, our creative team, on product development establish- ing extensions to our existing product line. Although the products are a spin-off of current products, all the modifications and additions are in line with our compa- ny philosophy of designing cooking tools and kitchen gadgets that are problem solving, fun, easy to use and at an afford- able price for all." Visit Fusionbrands Discover Design booth #N8307 to see all of its new 2017 products. About Fusionbrands Fusionbrands abandons standard prac- tices and excels at creating unique clever kitchen gadgets to solve life's everyday cooking and serving challenges. From beginner cook to the master chef, Fusionbrands cooking tools and kitchen utensils are fun and easy to use. Fusionbrands' current collection includes: CitrusPod, CitrusZipper, CoverBlubber, CrackPot, CurveUtensils, FoodLoop, FoodLoop Flame, FoodLoop Mini & Lace, FoodPod, FoodRazor, GoHook, GrillComb, HeatWave, HerbZipper, KaleZipper, PetitePot, PoachPod Family, PopMeasure, PowerShears, Salt&PepperPod Set, ServeItUp, ShredMachine, SpoonSpreader, StirStik, TenderPress, ToolProp, WaveRack and YolkR. Fusionbrands – designing to make your everyday cooking and entertaining experiences a whole lot cooler. Fusionbrands LLC is U.S.-based and proudly serves both the domestic and international markets. For more information, visit www .fusionbrands.com, call 877.279.2002, email customercare@fusionbrands.com or stop by booth #N8307. CRACKING THE CHARCUTERIE CODE These days, a party isn't complete with- out a charcuterie board, and more home cooks are speculating on how to make the delicious cured and prepared meats themselves. Salvatore Cracco, Executive Chef of Trou Normand, has been making charcuterie for the better part of a decade, and notes that many of the restaurant techniques for them can be approximated at home. "The stuff we use, we do every- thing by hand, in about 22-pound batch- es. The equipment we use is no different at home, just a little larger," says Cracco. "Aside from knives and saws, the main tools are a meat grinder, a sausage stuffer, meatloaf loaf pans for pates [and] an oven to cook in." A common first step in meat preserv- ing mastery is making confit or rillettes. Rillettes are simply confited meats that are later shredded. The process is temperature sensitive, but doesn't require any special tools. "Confit came about as a way to pre- serve meat. Take duck legs, season them, and then the next day, put them in a pan and cover in [duck] fat at 250 degrees until tender," says Cracco. "And then you can literally take the pan and put it in the fridge, and it will last for weeks." Rillettes are traditionally served in small pots or ramekins, and spooned out. Making fresh sausage is a matter of taking good care of a few ingredients. "One of the easiest things is fresh sausage like Italian sausage," says Cracco. The first step is getting meat to the correct temperature. At 28 degrees Fahrenheit, protein is just frozen enough to be ground easily. "It's hard and crunchy, but it isn't frozen through," Cracco adds. Grinding can take place in a dedicated grinder or a food processor attachment. While brands vary in style, all meat grinders follow a set sizing sys- tem. "The parts are all standardized, they come with a number designating the size of the grinder. We use a Number 22 Grinder, capable of 25-pound batches," says Cracco. Before fats, seasonings or liquid are added, the meat needs to be mixed thoroughly with salt. "The salt draws liquid from the meat," says Cracco. "Myosin, that is the protein that's responsible for making the bind, that keeps the meat together. It gets a little wet, that protein develops and it starts to get tacky." Then the rest of the ingredi- ents are added and mixed even more. "The more you knead it, the tougher it gets. You're developing the myosin structure," says Cracco. "Fold it on itself, it'll get firmer. You'll know it's done when you put your hand on it and there will be some resistance when you try to pull it away, and that will mean you have a proper bind." From this point, the sausage can be cooked as is or stuffed into casings. Sausage stuffers can be manual or electric, with different sizes for capacities. Casings themselves are harder to acquire, and are generally avail- able at well-stocked butcher shops. For sausages in casings, the last step is to put the links into the fridge uncovered, to dehydrate the casing slightly. Pate requires more steps than fresh sausage, but the reward is a fine-textured loaf of meaty goodness. "One of the great parts about it, it's a very rustic thing. Ground coarsely, eaten cold with a hunk of bread, it's pretty cool," says Cracco. "We don't really line ours here, we add so much fat and flavors that it isn't nec- essary. But if you have your friends come over, [it can be] lined with pancetta and bacon." The meat for pate is processed the same way as sausage, but made into an even finer paste. "When we're making emulsified things, you can no longer dis- tinguish meat from fat. You need to grind, and then put it through a meat processor," says Cracco. Pates can then be baked in loaf pans of any size, set in a water bath to provide even cooking. The water bath can be any oven-safe contain- er that will keep water halfway up the side of the pate loaf pan. "Pates are always pressed when they're cooked," adds Cracco. "While they're still warm, put it in the fridge with a little weight on it, take it out the next day and eat it cold. It firms up the texture." After these charcuterie options, home cooks start diving into territory that requires fermentation tools and special- ized appliances. "For salami, a fermented product, that requires specific tempera- tures and humidity," says Cracco. "After that, it's dried. Those things are hard to replicate at home." CHEMOURS COMPANY INTRODUCES TEFLON PROFILE The Chemours Company is introducing its Teflon™ Profile nonstick coating for cookware at Ambiente 2017. Teflon Profile is based on a new technology that combines the proven, excellent nonstick properties of Teflon nonstick coating with long-term scratch resistance, result- ing in a coating surface that looks newer longer. This is a desirable feature for cooks, whether they are ambitious hobby cooks or professional users, as they need to worry less about using metal utensils and what the resulting scratches do to the surface. Cookware coated with Teflon Profile nonstick retains a newer looking surface even after long-term use. Available in the Crocodile Black, Shark Blue and Buffalo Copper, the coatings also add color accents in the kitchen. The key to this advance in kitchen technology lies in the unique structure of this new, patent-pending coating. Chemours, a specialist in fluoropolymers, has engineered a coating that takes advan- tage of the performance characteristics of three integrated components. The first component, the primer, consists of the flu- oropolymer polytetrafluoroethylene (PTFE) with integrated ceramic reinforce- ment. As a basic layer, this provides the same firm adhesion to the metal substrate found in Chemours' premium Teflon brand coatings already available on the market. The second component consists of hard sil- icon carbide (SiC) embedded in a colored midcoat of PTFE. SiC particles are applied on top of the primer to form the unique tex- tured surface of the Teflon Profile coating. The layer in direct contact with the food, the third component, is a specialty high- performance polymer that has been used in many demanding industrial applications, such as coatings for commercial bakeware trays. With Teflon™ Profile, this material – a further development of the established material PTFE – is now also available to the housewares segment. The unique scratch resistance proper- ties of this new coating has been shown in extensive tests. For example, in the CAMUT test, one of the toughest tests for coated cookware, outstanding results were achieved. In CAMUT, the scratch resist- ance is tested at cooking temperature with scratch tools resembling common kitchen utensils, such as whisks and spatulas. In this test, common nonstick coatings showed multiple scratch marks even after brief, intensive use; however, the Teflon Profile coating exhibited minimal scratch- es hardly visible to the naked eye after the same amount of time and exposure. Further tests, such as Scouring Pad Abrasion Resistance (SPAR – based on BS 7069) or Mechanical Tiger Paw (MTP) also demonstrated the excellent results of the new coating technology under long- term exposure to mechanical loads. Wilbert Broeksmit, Global Marketing Manager Teflon Branded Nonstick Systems, said, "The highly effi- cient Teflon Profile coating technology, which retains its attractiveness and integrity in demanding everyday use, is the result of the application of the latest scientific findings and extensive research in our laboratories. The new coating technology meets the needs of demand- ing users all over the world. At the end of the day, the long-lasting 'like-new' look of this coating makes users trust their high-quality cookware for longer – Teflon Profile simply looks good longer." For more information, visit www.chemours.com.