Posts Tagged ‘KARE 11’

AS SEEN ON TV: Appliance tips to maximize your kitchen

July 3, 2012

Rena Sarigianopoulos of KARE and Carla Warner of Warner Stellian chat about how to help your appliances help you.

Carla Warner visited KARE 11 News@4 on Monday to share some tips for making the most of your most-used kitchen appliances.

In case you missed us, here are those tips:

Microwave

1. To get rid of that popcorn smell or other odors, squeeze a lemon into a bowl of water and boil it in the microwave it for several minutes. Allow the bowl to cool before opening the microwave door and then wipe down the interior with a soft cloth.

2. Take advantage of different power levels. Most people only cook using 100% of the microwave’s power and just nuke everything. But you can effectively use your microwave to soften and melt gently, too. To quickly soften butter, cook 1 stick for 1 minute on 10% power level.

Refrigerator

1. A small amount of condensation on the fridge or freezer is normal, especially during humid weather and summer vacation, if you see more condensation than normal, check the seal (or gasket) for any obstructions and clear them. If there aren’t any, try moistening the gasket with Vaseline by rubbing a thin layer on the seal where it meets the cabinet of the fridge. This should create a stronger, air-tight seal.

2. Brands might create the perfect space for gallon-jug storage on your refrigerator door, but consider how quickly you will use highly perishable foods (like milk) before storing them here. Why? Consider the temperature fluctuations of this region of the refrigerator. Accordingly, produce like broccoli, asparagus and apples benefit from colder temperatures located near the rear, while corn and berries — for example — benefit from the warmest spot in the refrigerator, so choose those for the front. (Alternatively, fresh herbs like basil thrive in slightly warmer-than-fridge temperatures, so I keep mine in the door!)

3. Use your crisper. Those clear drawers in your fridge aren’t just for convenience. Many models allow you adjust the humidity of your crisper drawers to suit their contents. Consult your use & care manual for specifics on your model, but in general, separate your fruits from vegetables and set humidity to high for green, leafy vegetables and low for fruits and vegetables with skins. Meats should be colder – often just above freezing – so keep them in your deli drawer, which is usually designed to stay colder.

Range

1. Keep your burner caps and drip pans clean. Maintaining a tidy cook surface isn’t just about impressing company. Dirty surfaces don’t reflect heat as well as polished surfaces, thus wasting energy and potentially your time. We sell range top cleaner made specifically for cooking surfaces that will help you keep your range or cooktop looking — and cooking — well.

2. Match pots and pans to the size of your burners
Unless you’re using an induction cooktop or range, you’re heating a lot of air while you try to heat your food. For instance, induction cooking – which only heats the cooking vessel and not the air — is 20% more efficient than electric and 70% more efficient than gas. To lessen energy loss, choose the appropriate-sized pot or pan for the size of burner you’re cooking on (i.e. don’t put a 1-qt saucepan on a ginormous “power burner”).

3. Cover your pots while boiling water
When you think about it, it makes no sense to boil water in an uncovered pot. Using a cover helps water boil faster while creating pressure and preventing evaporation. Saving lots of time and energy.

 

As Seen On TV: Grilled Caesar salad and tomatoes

June 16, 2010

Stu “King of the BBQ” Glock stopped by the KARE 11 backyard studio last Friday with his Big Green Egg and made a delicious grilled Caesar salad with tomatoes, which would compliment our “3 Takes on Steak” recipes perfectly.

Grilled salad? Really?

(Yes, really.)

Watch how he does it and see the full recipes.

Grilling recipes: 3 takes on steak

June 11, 2010

If you ask most dads what their ultimate meal involves, beef will probably be an ingredient.

Sure they like chicken and fish, and of course pork, but when push comes to shove, dads want steak.

Our resident King of the Barbecue, Stu Glock of Holland Grill and Big Green Egg, and I thought these three recipes for beef were the perfect Father’s Day flavor.

Stu grilling on his Big Green Egg at our last BBQ Grill Expo. (Note the Carolina Seasoning in the lower-right corner.)

And even if dad usually rules the grill, these recipes are simple enough that you won’t have to be calling him over to rescue you (isn’t that what dads do, though?).

Watch Stu demonstrate Grilled Caesar Salad and Tomatoes on KARE 11 News @ 4 today. He’s an absolute hoot, I swear.

He’ll also be grilling at Warners’ Stellian Maple Grove this Saturday from 10-4 and Sunday from noon to 4 for our BBQ Grill Expo. We’ll also have live grill demonstrations (and food…) at our St. Paul, Edina, Apple Valley, Woodbury and Rochester locations — so stop by!

For those two days, any grill $499 or over qualifies for free delivery and assembly. And trust me that you don’t want to assemble your own — or your dad’s!

(Please forgive Stu for insisting to name two of the three recipes after himself. I sure do, and you would too if he’s fed you before!)

Stu’s Beef Bites Marinade

I can personally vouch for the addictiveness of these guys as I’ve eaten them (many of them…) at our in-store events. This recipe works well with any cut of meat, but Stu usually uses sirloin or prime rib.

1 cup water

1 cup soy sauce

1 cup pineapple juice

¼ cup oil

¼ cup sugar

1 Tbs garlic

1 Tbs ginger

Combine all ingredients.  Place 1-inch beef cubes in shallow glass dish or Ziploc bag, pour in marinade and cover. Marinate for 18-24 hours in fridge.  Grill to desired doneness on Big Green Egg or Holland Grill, and enjoy.

Stu’s Stuffed Ribeye

Stuffed meat is like a sandwich that won’t be bothered by bread. This one oozes cheese and meaty portabellas.

Preheat your Big Green Egg to 600 degrees. Butterfly a 1 1/2-inch thick ribeye steak. Fill with sliced sweet onion, sliced portabella mushroom and provolone cheese. Suture with toothpicks to hold together.

Season with Holland Carolina Seasoning and Butt Rub. Sear for 2 minutes on each side. Close vents on Egg and dwell for 4 minutes on each side. Plate and let rest five to 10 minutes, and enjoy.

Prime Rib on the Big Green Egg

Prime rib might not seem hard, but Stu argues many people who grill don’t know how to grill and get used to dried out meats. Sound familiar? Try this method for the perfect prime rib for dad.

Set up the Big Green Egg with platesetter/indirect at 500-degree grill temperature.

Place prime rib — well-seasoned with Carolina Seasoning, Greek Seasoning and Butt Rub — on the grill. Immediately reduce grill temperature to 325 degrees.

Grill for approximately 15 to 20 minutes per pound or until internal meat temperature reaches 125 degrees for rare, 130 degrees for medium rare or 135 degrees for medium.

Remove from grill and loosely tent with foil. Let rest 20 minutes. Carve and enjoy.

Report: Best remodel projects to invest in

October 8, 2009

Homeowners planning a remodel who also want to sell their house in the future might consider choosing a project based on its potential impact on the home’s resale value.

KARE 11 ran a story last night following Remodeling Magazine’s Cost vs. Value report, which collected data on remodeling projects in areas like Minneapolis and compared the cost of the project against the cost recouped in resale value.

Remodeling Magazine's Cost vs. Value Report named a wooden deck addition as the project with the best return in the Minneapolis area.

Remodeling Magazine's Cost vs. Value Report named a wooden deck addition as the project with the best return in the Minneapolis area.

A wooden deck addition topped the list, with 81.8% of the project’s cost recouped, followed by vinyl siding replacement at 80.7% recoupment.

A minor kitchen remodel (about $21,000) came in third, with 79.5% costs recouped.

But Jason Fabio of Ispiri Design Build Remodel told KARE the kitchen remains your best bet if you can only pick one room to invest in.

Fabio and other remodelers say transforming a kitchen continues to give the best bang for the buck come re-sale time.

“Everyone likes to gather in a kitchen. So on a smaller kitchen we’re expanding those so people can gather. So we don’t have that capacity problem,” Fabio added.

Both a deck addition and a kitchen remodel affect spaces where family tends to spend a lot of time, so they’re good choices whether you’re eager to move or you want to be able to enjoy the space for years to come.

Fabio and the other remodelers interviewed belong to Minnesota’s chapter of National Association of Remodeling Industry (NARI), of which Warners’ Stellian is a platinum-level sponsor. NARI is a not-for-profit organization that promotes ethical and sound business practices within the industry. Choosing a NARI member for a remodel is a must for securing the investment in your project as it is committed to protecting the rights of its customers — the nation’s homeowners.

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Photo credit:

http://www.flickr.com/photos/mdu2boy/ / CC BY-ND 2.0

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