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Pampered Chef: Serving on stones

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  1. I have a question about making the rings on the stones. When you make the taco ring or the chicken club ring that calls to put a sauce in a green pepper and serve in the middle of the ring, do you serve that on the stone? I was just wondering about putting the green pepper and lettuce on the stone while it is warm. Any tips would be helpful!

    Thanks,
    ktmoms
     
    Jul 15, 2005
    #1
  2. pamperedbecky

    pamperedbecky Legacy Member

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    I just did this at a show not too long ago and made it for dinner last week. I put the salsa in the green pepper in the middle. I didn't put it on the stone RIGHT away. But I probably did after about 5-10 minutes and it was fine. If you're doing it in a pepper, be sure to find one at the store that has a nice level bottom that doesn't tip. It's really funny....I just got back from conference and had a myth dispelled for me. I had heard there were male and female peppers and one kind was better than another for this because it had a more stable bottom (4 little nubbie things instead of 3). Well, I guess that isn't true because peppers don't have a sex according to that workshop presenter. Interesing!
     
    Jul 15, 2005
    #2
  3. I am so glad you told me that because I was going to use the 3-male, 4-female thing at my show tomorrow. I was wondering about how long I should wait to put the finishing touches on my ring. Thanks, that helps a lot.

    ktmoms
     
    Jul 15, 2005
    #3
  4. Yvonne

    Yvonne Member

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    I thought that the difference between the 3 and 4 nubbie things was to do with Salad Peppers that you each raw, and Cooking peppers! Has anyone else heard that?
     
    Jul 15, 2005
    #4
  5. Male/Female peppers

    I have heared that they are called male/female because the one with three nubs is stronger, and the one with 4 nubs is sweeter. Not necessarily better/worse...just depends on the taste you prefer.
     
    Jul 16, 2005
    #5
  6. Chef Kearns

    Chef Kearns Legacy Member Gold Member

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    According to...

    the head of the Test Kitchens at home office, the color and length of time on the vine determine sweetness. The number of nubbies just indicate the species/variety (I'm probably using the wrong word). For bell peppers the green color indicates that the peppers are not mature. They change color as they stay on the vine.

    Poblano peppers are not as spicy as jalapeno peppers and to sub with green peppers if a recipe calls for Poblano and you cannot find them. Also, did you know that you can increase a peppers spiciness by rubbing it with your hands (while the pepper is whole)?

    I'm telling you guys...DO NOT MISS CONFERENCE, if you can avoid it. If you get an opportunity to listen to a tape of the workshop, "Want a Show with Wow? Increase your Show Know-how" take it. Listen to that tape several times. The tips are invaluable!! :)
     
    Jul 17, 2005
    #6
  7. Chef Kearns

    Chef Kearns Legacy Member Gold Member

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    One more thing

    If you want to place a pepper in the middle as a salsa cup or whatever and it is uneven just slice off a little of the bottom. It won't matter to your presentation. It will stand straight and firm.
     
    Jul 17, 2005
    #7
  8. pamperedbecky

    pamperedbecky Legacy Member

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    You must have been in the same workshop I was! I heard all those same things. I do love all those tips. I just need to remember them at my shows! :)
     
    Jul 17, 2005
    #8
  9. Serving Taco & Chicken Rings

    I fix alot of rings at my shows and the way that I serve mine is on the Simple Additions Large Square Platter. I use the Lift and Serve to move it to the platter and then garnish the ring with the lettuce. It works great and you don't have to wait for it to cool and it looks pretty along with using some more PC products
    Brandy ;)
     
    Jul 17, 2005
    #9
  10. pamperedbecky

    pamperedbecky Legacy Member

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    That's a good way to show the Lift and Serve. I don't think I've EVER demonstrated that at a show! This will give me the perfect opportunity to.
     
  11. Chef Kearns

    Chef Kearns Legacy Member Gold Member

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    Great Tip

    I usually don't demo my Simple Additions at my shows. I know I am limiting myself. They are beautiful though. I love them at my home, but I just doin't seem to push them very much at my shows.
     
    Jul 17, 2005
    #11
  12. pamperedbecky

    pamperedbecky Legacy Member

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    Like I just said in another post, just wait until you hear another announcement about how difficult it's been to lug lots of products to shows. I almost always use Simple Additions at my shows. Whether it's to put food in that I made or letting the host use it to serve veggies and dips or something like that. And they sell like crazy. Especially the Small Bowls and Small Bowl Caddy. I think the new SA's will be hot items. Be sure to show them because people who don't cook but love to entertain seem to go crazy for them. They're so versatile. And I think the new stripes will be hot items.
     
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