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cookingwithlove said:I cannot have a show without the DCB. Make anything you want, but include this bread recipe. It is fabulous in the DCB in the oven. It is a no-kneed bread and I make the dough about 2 hours before I want to bake it.
Good Luck
pclinskie said:How are you ladies selling so many bakers?
I do a dcb recipe at every show. My hosts usually get it, but that is it.
cookingwithdot said:How about a pizza using the large bar pan? I LOVE the 3 cheese garden pizza! There is no sauce on it, so I usually add a pesto or red sauce to it & more cheese. That is what I usually do when their microwave isn't big enough. It really shows off the mandoline well. I would rather promote the DCB as a FASTER option and use the microwave. I think that is what really sells it - using it in the oven is an option, but it takes longer at a show and it doesn't show how fast & easy it can be.
lovescooking said:How are you marketing it at your show? I tell now it has changed my life in the kitchen. How I made my husband a believer of getting a meal done it 30 minutes or less. I let them see that it can be done with fresh ingredients in no time flat. Then ask, Can you see the value of having one of these DCB's in your kitchen? Can you imagine after a busy day coming home and by using just a few items you can make a delicious meal for your family?
Then I offer the DCB "Dinner Time In No Time" set. I also offer the recipes and lots of support when they purchase the DCB. Customers love getting a new recipe to try so I am always looking for more to send to them. If the customer is not seeing the value and savings of owning the DCB then they are less likely to buy it.
I also try to demo 2 DCB's at my shows, but always one. I call it my magic pot, crock pot for the microwave, my new best friend in the kitchen.
Oh, the first time I offered the DCB set I sold 5 sets. Just remember, some people are visual learners so always have a printed copy of the set you offer for them to read. I learned that the first time I offered it. Amazing what you learn at a show.
pclinskie said:How are you ladies selling so many bakers?
I do a dcb recipe at every show. My hosts usually get it, but that is it.
lovescooking said:Melissa78, I have done the Mexican Chicken Lasagna, Loaded Baked Potato Chowder, of course the Grilled Chicken Penne al Fresco, Microwave White Chicken Chili, Rush Hour Chicken Fajitas, Pork Tenderloin, and BBQ Chicken for the sandwiches at my shows.
I also do desserts like the cobbler cakes...everyone likes those and the Lava Cake...they love this one.
At home I have done almost all of the recipes from the Weekday Dinners-Done! for the DCB. I have done the South-of-the-Border meatloaf and another meatloaf recipe that someone gave to me. I recently made Beef Stew in the microwave and it was good. Oh, my families favorite homemade mashed potatoes. I have stopped buying instant potatoes!
cookingwithlove said:I cannot have a show without the DCB. Make anything you want, but include this bread recipe. It is fabulous in the DCB in the oven. It is a no-kneed bread and I make the dough about 2 hours before I want to bake it.
Good Luck
DCB stands for Direct Cooker Base and it is a specialized base that can be used for cooking in the microwave. It works by evenly distributing heat and providing a stable surface for cooking.
Yes, you can use other microwave-safe cookware in place of DCB. However, it may not provide the same even cooking and stability as DCB.
To clean your DCB, simply wash it with warm soapy water and a non-abrasive sponge. You can also place it in the dishwasher for convenience.
No, DCB is not designed to be used in a conventional oven. It is specifically designed for use in the microwave.
Yes, when using DCB, make sure to always use oven mitts when handling, as it can get hot. Also, avoid placing it directly on a hot stove or burner. Always follow the recommended cooking times and power levels for best results.