Discover Refrigerated Drawers by Brigade

Refrigerated Drawers by Brigade

41191 A26
Get all the convenience of an extra refrigerator at a fraction of the space. These double-stacked drawers fit conveniently under any standard, 24″ undercounter space – providing an additional 5.3 cubic feet of handy cold storage. A hidden touch pad and precision temperature control – from 32º to 39º F – keep food fresh and beverages chilled.

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BREAKING OUT OF THE TRIANGLE

Reflections

Traditionally, kitchen design relied on a triangle layout that included the sink, cooking surface and refrigerator. This works when only one person uses the kitchen, and when the kitchen is a separate room. However, now there usually is more than one cook, and the kitchen is a more integral part of the house. The result is the replacement of the traditional triangle kitchen layout with a series of different zones.

Preparation Center:
The main preparation center is usually an island working surface that also replaces the kitchen table. It might include a cooktop, sink, butcher block and independent refrigerator drawers. There may also be a secondary prep center because there may be two people working on meals.

Baking and Cooking:
These zones will be near the ovens, refrigerator and clean-up area. Because there is usually more than one cook and cooking style, it’s important the design allows for two people to work without disrupting each other. Generally, the design is a primary kitchen triangle with a secondary cooking center.

Beverage Center:
This may be a secondary island found on the edge of the kitchen, including a separate sink, wine rack, wine cellars, coffee maker, ice machine and dishwasher. Most beverage zones are close to the dining or living area.

Clean-up Zone:
This is placed near storage for efficiency and will usually have a dishwasher and a large sink.

Form follows function follows family
The zones may be mixed and matched in different ways, depending on the needs and habits of an individual family. Some may be more important, or less important, but nothing beats knowing your clients.

Today’s blog is courtesy of our friends at Brigade. Shop Brigade at TA Appliance anytime on our website.  Connect with us on Facebook and Twitter, for more of the TA Appliance Experience!

Brigade Rotisserie Turkey Recipe

rotisserie_turkey
Oven-roasted, smoked and fried – there are multitudes of ways I’ve experimented with cooking the holiday turkey. But my family’s favorite way to enjoy the ubiquitous bird is rotisserie-turned on our Brigade Outdoor Grill.

With minimal preparation a turkey is cooked to succulent perfection practically unattended. An olive oil rub and some dry seasonings are all you need to ensure a bird with skin that’s crisp and meat that’s tender and juicy. Stuffing some onion quarters, celery and carrot chunks into the cavity of the bird and under the skin adds extra flavor to the meat.

  • 1 13-15-pound self-basted turkey
  • 2 medium onions, peeled and quartered
  • 3 ribs celery, washed and cut into 3-inch pieces
  • 3 carrots, scrubbed and cut into 3-inch piece
  • Olive oil
  • Poultry seasoning
  • Salt
  • 1 9-by-13-inch disposable foil pan

Remove giblet and back packets from turkey and rinse under cold water. Pat dry with paper towels. Drizzle turkey all over with the olive oil and rub in with your hands. Sprinkle with the poultry seasoning and salt and rub in well. Stuff half of the onion, celery and carrots inside the cavity and under the skin of the neck of the turkey. Place the remaining onion, celery and carrots in a disposable foil pan.

Slide one of the rotisserie forks onto the rotisserie rod. Slide the turkey onto the rod and secure with the second fork. Tighten the forks, secure the legs and wings with butcher’s twine and secure the skin at the neck of the turkey with picks. Place the rotisserie attachment on the grill. Place the foil pan under the turkey, turn the rotisserie burner on medium-high and cook for 16 to 18 minutes per pound or about 3 to 4 hours, checking turkey half way through cooking time.

Remove the turkey from the grill when an internal temperature of 170 to 175 is reached. Place the turkey on a baking sheet, remove the rotisserie forks and rod, cover with foil and set aside for 20 minutes before carving, during which time the turkey will continue to rise in temperature by 5 to 10 degrees.

Happy Thanksgiving!

Live Outdoors This Summer with Brigade

Brigade_Outdoor_Courtyard_NoReflections

When it comes to kitchen design, the newest thing under the sun is, literally, the sun, as today’s kitchens take to the great outdoors in ever-increasing numbers. The outdoor flavors, the experience of enjoying food hot off the grill, the fresh air environment — these all create a unique experience to spend time with loved ones. And, while a simple barbeque grill may once have sufficed, today’s outdoor cooking centers now are complete outdoor kitchens.

 

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Wine Storage Tips from Brigade

Tips on Storing WineIf you want to join the ranks of wine collectors who put bottles away for the future, you’ll need to provide your selections with the optimum conditions for aging. Proper storage improves the chances that your wines will delight, not disappoint, when you open them. Your storage system should have the following features:

Shelves or racks for horizontal storage

Wine bottles should be stored on their side or upside down to keep the cork moist. A dry cork may not do its job of keeping oxygen out of the wine. One reason sommeliers present the cork to diners in a restaurant is so the customers can verify that the cork was moist.

Temperature control

Wine ages faster at warm temperatures. You’re trying to slow (not stall) the aging process, and the best temperature for that is 55ºF, plus or minus a few degrees. More important than achieving 55ºF exactly is keeping fluctuation at a minimum. A storage facility that ranges from 45ºF to 65ºF may give you the right average temperature, but the wine won’t like it. It could expand and contract enough to allow air to enter.

Protection from sunlight

Direct sunlight can cause temperature fluctuations, and ultraviolet light in particular can damage wine. Avoid wine shops that store real wines (not dummy bottles) in the window, or at least avoid those wines.

Humidity control

Not essential but desirable. In a low-humidity environment, the wine may slowly evaporate, creating ullage (air space) in the bottle’s neck. Oxygen will enter the bottle and could turn the wine to vinegar. A high-humidity setting (above 80 percent) can damage wine labels. If you can, adjust the humidity of your wine storage area to around 75 percent.

 

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