Bringing a DCB to a Show? Advice Needed!

Click For Summary

Discussion Overview

The thread centers around the experiences and opinions of participants regarding the use of the Deep Covered Baker (DCB) during cooking shows. Participants share their thoughts on whether to attempt a recipe without prior practice and discuss various recipes that can be made in the DCB.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses concern about not having practiced a recipe in the DCB before the show and wonders if they should still attempt it.
  • Another participant mentions that microwave recipes can vary and suggests that following the recipe closely and using common sense can lead to success.
  • Several users share their experiences of not practicing recipes before shows, indicating that they have had positive outcomes.
  • One participant notes that the chocolate lava cake is a simple and impressive recipe to make in the DCB.
  • Another participant highlights the ease of making a pork tenderloin in the DCB and shares a method for preparing it during a show.
  • One participant mentions that they have successfully made fajitas in the DCB, which impresses guests.

Areas of Agreement / Disagreement

Views differ on the necessity of practicing recipes before shows, with some participants advocating for spontaneity and others suggesting preparation is beneficial. No clear consensus emerges on the best approach to using the DCB during shows.

Contextual Notes

Participants share personal experiences and preferences regarding the use of the DCB, focusing on specific recipes and techniques that have worked for them in a show setting.

Who May Find This Useful

Consultants looking for insights on using the DCB during cooking shows may find the shared experiences and recipe suggestions helpful.

M
middlemamma
Messages
21
I am doing my 4th show tomorrow night for a friend that has the DCB. I don't have it (yet, it should be on the way) and would be unable to test a recipe in it before I arrived. Should I bring a cake mix and the frosting to make the dessert in it and risk it not coming out right in order to show it as a product?

A little worried about not doing it once before the show but sure would like to turn some people on to this piece. What do you folks think?

Is there a fool proof thing I could do with it less worrisome?

Thanks!
 
If it's a microwave recipe it may not matter. All microwaves react differently anyway. It may work better or worse in hers compared to yours.

I have done lots of recipes that I haven't practiced...they've all gone pretty well. Just make sure you follow the recipe good and use common sense!

Maybe get the guests to help you...then you can blame them if it doesn't turn out, lol! ;)
 
Definitely have the guests help and just be honest. Let them know it's yor first time doing it and they get to be your first to try it :-)
 
I know a consultant that never practices before her shows and she always does fantastic. I got to watch her in action one time; totally impressed!
 
If its brand new, I'd oil the inside before you do a cake...
 
I never do the recipe before the show! lol I mean unless I have allready done it. I say I have never done this recipe so I'm going to need all of you to help! And then I say if it turns out badly I will order pizza joking... I have never had to buy pizza lol. PC recipes or very good and easy :)
 
  • Thread starter
  • #7
Ok,THANKS EVERYONE! Are there any DCB recipes that you would recommend for this type of impromptu additional recipe? Is the chocolate lava cake the best one?
 
The lava cake in the DCB is not a risk, go for it!
 
middlemamma said:
Ok,THANKS EVERYONE! Are there any DCB recipes that you would recommend for this type of impromptu additional recipe? Is the chocolate lava cake the best one?
Click to expand...

in my experience the lava cake is the simplest of all recipes to make and always a crowd amazer!

have fun with it

we tried the lava cake using orange supreme cake mix and chocolate frosting - tasted a lot like those chocolate oranges you see at Christmas time
 
Last edited:
I often do a recipe the first time at my shows. The trick is to use a PC recipe and read it over. Be sure you know what to expect and that it is a fairly quick recipe.The only near fail I had was when I tried a non-PC recipe that someone had given me but we even got that to work. Go with the flow, tell them you are testing this on them..., if you have a glitch brush it off and say something like "I guess you know now not to do that" or the ever popular "I'm not perfect, I'm pampered".
 
You can't go wrong with the 1 pound pork tenderloin. 10 minutes in the microwave. LOVE IT and have sold LOTs of DCB this way.

Use smoky barbecue rub or if you don't have that just use Sweet Baby Rays barbecue sauce.
 
I have been doing many "Fajita and Margarita" shows even before the new mixes came out! The Ultimate Chicken Fajitas are so simple in the DCB and it really seems to impress people.
 
  • Thread starter
  • #13
I would really like to know more about how you do a show with a pork tenderloin or the fajitas...please share. What tools are you able to show and how do you progress through your show. :)
 
For the pork tenderloin you need a 1 pound tenderloin that is not preseasoned. At the show I make this my first thing - you open the package, remove the silver skin if there is any, put it in the DCB sprinkle with seasoning or drizzle with sauce put the lid on and put in the microwave for 10 minutes. While that is cooking I tell my story. There are numerous other recipes to make to go with the tenderloin. I like to make a salad or dessert. The strawberry spinach salad is a good one and any trifle recipe works well for a dessert.

CC under Products & Recipes go to Cooking Shows then Theme Shows and there is one for the Barbecue Pork Tenderloin in under 10 minutes.

If you have more questions please feel free to call me at 937/416-9166. My DCB is what makes the difference at most (not all) of my shows.
 

Frequently Asked Questions

What is a DCB and why should I bring it to my show?

A DCB, or Deep Covered Baker, is a versatile stoneware product from Pampered Chef that can be used for baking, roasting, and serving. Bringing a DCB to your show allows you to demonstrate its multiple uses, showcase its quality, and provide guests with a visual and practical understanding of how it can enhance their cooking experience.

How can I effectively demonstrate the DCB at my show?

To effectively demonstrate the DCB, prepare a simple recipe that highlights its features, such as a casserole or a dessert. Make sure to explain the benefits of using stoneware, such as even cooking and easy cleanup. Engage your audience by inviting them to ask questions and share their own cooking experiences.

What recipes work best for showcasing the DCB?

Recipes that work well for showcasing the DCB include lasagna, chicken and rice, or a chocolate lava cake. These dishes not only demonstrate the DCB's versatility but also allow you to highlight its ability to go from oven to table, making it an attractive option for busy home cooks.

How can I encourage guests to purchase the DCB after the show?

To encourage purchases, share personal stories about how the DCB has benefited your cooking routine. Offer a special promotion or discount for show attendees who order on the spot. Additionally, provide a handout with recipes and tips for using the DCB, making it easier for guests to envision how they can incorporate it into their own kitchens.

What should I do if I encounter questions about the DCB that I can't answer?

If you encounter questions about the DCB that you can't answer, it's perfectly fine to admit that you don't know the answer. Offer to follow up with the information after the show or direct them to the Pampered Chef website for more details. This shows your commitment to providing accurate information and builds trust with your guests.

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