Platinum Cookware

Chèvre Truffle Portobello Flatbread? Yes Please!!

2012-02-20T18:50:00.000-08:00

Chèvre Truffle Portobello Flatbread

You will need:
Grill pan
Large Gourmet Skillet

Ingredients:
Favorite thin flatbread (I suggest Alexis) or handmade burrito tortilla shell
Portobello mushroom fresh & sliced 1/4" thick with stem
2 shallots finely diced
Pitted nicoise olives
Capers
Goat cheese crumbles
Parmigiano reggiano cheese largely shredded or flaked
Fresh basil leaves
2 tbsp butter
Pine nuts
Balsamic vinegar
Olive oil
Truffle oil
Black pepper
Oregano

Preheat gourmet skillet on medium high until water beads up. Put in butter and roast pine nuts 1-2 minutes-just until golden color appears & set aside. In same skillet while it's still warm, drizzle olive oil and 2 tbsp balsamic vinegar. In 30 seconds throw in shallots & sliced portobellos & sauté until soft & shallot is caramelized. Throw in pitted olives for the last minute of sautéing. Pull sauteed veggies off heat.

Now preheat grill pan on medium high. In separate small bowl, mix a little olive oil with 1 tbsp balsamic vinegar, oregano & black pepper & coat the surface of whichever flatbread you are using. Next, lay fresh basil leaves over top. Then arrange all sautéed vegetables on bread, toss in 15 or so capers, Pine nuts you previously roasted, chèvre goat crumbles, Parmigiano reggiano flakes and transfer flatbread to preheated grill pan. Cover, turn heat down to medium & leave just long enough for chèvre to melt & flatbread to crisp up-about 3 or 4 minutes.

Drizzle a tiny amount of truffle oil over finished flatbread just before serving & enjoy while warm!

Who likes cake?!

2012-02-16T14:34:00.002-08:00

Try this delicious recipe and let know how you liked it.

Upside Down Pineapple Veggie Cake

You'll need: Platinum Large Skillet, Platinum Food Processor

Ingredients: 

1 Yellow Cake mix 
3 Large Eggs
1 Carrot 
1/4 Potato
1 Celery Stalk 
1 Red Apple
1/4 Zucchini
1 Can Pineapple Rings
1/2 Cup Brown Sugar
6 Maraschino Cherries

  Procedure:

Shred the veggies using the #1 cone on the Food Processor or a fine grater.   Blend cake mix eggs, carrot, potato, celery, apple and zucchini until they reach cake batter  consistency.  Place pineapple rings in bottom of large skillet and add a table spoon of the juice from the can of pineapples. Put maraschino cherries in holes and  sprinkle brown sugar on top. Pour in cake batter. Cover cook on medium low  heat for 25 minutes or until done. insert a dinner knife in the cake after 20 mins. If it comes out clean the cake is done. Let it cool for 10 mins, loosen cake from pan with spatula around the edge. Shake gently, place plate over skillet and flip over. Give it a couple love taps and there you go!

Here's a delicious & healthy alternative to the plain old green salad!

2011-12-19T15:22:00.001-08:00

Asian Slaw

Needed: Platinum Food Processor Machine, Salad bowl

1/4 head Green Cabbage
1/4 head Savoy or Napa Cabbage
1/4 head Red or Purple Cabbage
1 small Jicama peeled
1 small Daikon Radish peeled
2 celery stalks
2 carrots un-peeled
1 red onion peeled
1 Fuji apple cored but un-peeled
1 Asian Pear cored but un-peeled
diced cilantro

Dressing:
1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
1 tablespoon water
2 teaspoons low-fat mayonnaise
1/2 to whole squeezed fresh lemon (to taste)
2 tablespoons rice vinegar
1 tablespoon soya sauce (aloha shoyu)
1 tablespoon sesame oil
Red pepper flakes (optional)
black or roasted sesame seeds

Shred Green and Savoy/Napa Cabbage into bowl using cone #5 or #4. This gives you a lovely long thin cut that’s either straight edged (cone 4) or curly edged (cone 5).
Shred purple/red cabbage, celery, carrot, daikon, & red onion in using cone #2 to give it a small chunky shredded look.
Shred jicama, apple & pear in with #3 Cone giving it a bigger chunky look which adds to extra taste in each bite.
Lastly, throw on diced cilantro before pouring in dressing.

Mix dressing all into coleslaw veggies & shake on chili flakes and sesame seeds before serving.

Please note: Even if you’re not in college, break in a package of top ramen noodles & throw them in raw on top of coleslaw just before mixing in the dressing & this makes it even crunchier and tastes great...like croutons but with an asian twist!

Do you like spicy food? Pork chops? Here's a knockout combination, let us know if you like it!

2011-12-13T22:58:00.001-08:00

Jerk Pork Chops

Platinum Cookware needed: 11" gourmet skillet or Grill Pan

Finely dice & saute 1 whole sweet onion, 6 cloves garlic & 1" piece fresh ginger in pan. Make this spice rub for your chops (i would use bone in 3/4" thick pork chops for this recipe) cayenne pepper, marjoram, allspice, nutmeg, garlic, thyme, black pepper & oregano. Mix all those dried spices together, a little ketchup or tomato paste, a little soya sauce, a little hot habanero chili sauce & a little rice or apple cider vinegar & juice of 1/2 a fresh lime. Rub this mix all over chops. Preheat grill pan (or same pan you sautéed onions & garlic in) on medium high heat with cover on. When sprinkled water from your hand beads up like marbles in the pan (5-7 mins.) sear pork chops on one side for six minutes still on medium high heat. Flip over, sear on other side for 3 minutes, pour sautéed vegetables over top, cover, reduce heat to medium. Once thermal knob reaches 60, turn burner to simmering low for about 6-8 minutes and enjoy!!

The weekend

2011-12-09T16:43:00.001-08:00

We'll be busy cooking dinner for people this weekend, what will you be doing/cooking? Post a comment below!

Platinum baby food

2011-12-06T16:00:00.001-08:00

The best kind of baby food is Platinum baby food! Using your Platinum Food Processor shred up fresh fruit & veggies like carrots, apple, sweet potato etc. with the #1 cone. Place in the 1.8qt saucepan (make sure it is 3/4 to full) turn to medium, wait till the thermal knob hits 40 reduce heat to low for 15mins. Portion into an ice cube tray, cover with saran wrap and freeze. Now you can simply pop out a couple cubes and warm in your saucepan for fresh baby food with 93% of the nutrition and no preservatives or chemicals...not to mention how much money you'll save!

Read what people in the food industry refuse to eat!

2011-12-06T15:54:00.000-08:00

http://www.foxnews.com/health/2011/12/01/7-foods-should-never-eat/

It's Meatloaf Monday!

2011-12-05T18:39:00.001-08:00

Tomato Basil Meatloaf

Platinum Cookware Needed: 4qt, Degreaser insert

1 lbs. ground beef
2 tbs minced garlic
1 egg
1/2 cup dried bread crumbs
1/2 cup shredded provolone
1 cup finely chopped onion
1 cup chopped fresh basil leaves
1/2 cup ketchup
1/2 cup sun dried tomatoes

Combine ketchup, bread crumbs, onion, basil, eggs, cheese and meat into a large bowl, mix well.
Add sun-dried tomatoes
Form in degreaser insert. Make a 2” diameter hole in the center of the loaf to allow the heat to circulate up through the loaf faster.
Add 2 cups of water to the 4qt roaster. Place the degreaser on top of the 4qt, turn to medium. Once it reaches 60 turn to low and cook for 30 minutes.

They say its going to be chilly these next few days. Here's a nice soup recipe to keep you warm!

2011-12-01T11:48:00.000-08:00

Creamy Cilantro and Almond Soup
Platinum cookware Needed: P4QT

3 cups of chicken broth or more
2 bundle fresh cilantro cut stem off
1/2 bundle of fresh Italian parsley
6 ounces cream cheese
1/2 cup slivered almonds, toasted
1 fresh marjoram sprig

Combine 1 cups broth, 2 bundle cilantro, 1/2 bundle of parsley, cream cheese, and almonds in blender; blend until smooth. Heat 2 cups broth in large saucepan. Whisk in mixture and marjoram. Simmer 20 minutes to blend flavors. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.

Fry without oil, cook veggies without water, get 90% more nutrition in your meals. Click here to learn how!

2011-11-29T22:20:00.000-08:00

http://www.antixinternational.com/free-dinner-registry.html

Tired of plain old rice? Mix things up with this delicious rice dish!

2011-11-28T13:39:00.001-08:00

Coconut Cilantro Rice

Platinum Cookware needed: 1.8qt Saucepan

2 cups jasmine or basmati rice, uncooked
1 can (14 ounces) coconut milk
enough water to bring liquid level to first knuckle on finger
1 to 2 teaspoons sugar
Salt and pepper to taste
1 tbsp vegetable oil or butter
Chopped, fresh cilantro

Soak rice in water at least 30 minutes before cooking to moisten.
2. Rinse starch from rice until water runs clear.
3. In a small bowl, combine the coconut sugar, oil/butter, salt, pepper & stir until sure sugar dissolves.
4. Pour strained rice into Platinum 1.8qt Saucepan and pour in coconut milk concoction. Then add enough water to bring the level of liquid over the rice by one knuckle on your finger.
5. Cover and turn burner to medium heat. Once thermal knob reaches 50, turn burner to slightly simmering low and time 10 minutes or until rice is tender.
6. Pour into a serving bowl and toss with the fresh cilantro.

Please note: to double this recipe, use 4 cups dry rice in the Platinum 3qt Saucepan with 2 cups coconut milk and water to make up difference in needed liquid.

Could the Cancer Society and FDA be fighting to hide effective cures for cancer?

2011-11-27T09:37:00.000-08:00

http://www.naturalnews.tv/v.asp?v=F5B32D25BDC2E1977584DF9A1DF9CC0D

Black and Pinto Beans in Platinum

2011-11-25T14:09:00.001-08:00

2-4 cups dried black or pinto beans.
1 tsp-1 tbsp ground cumin
Salt & pepper to taste
1/2 Diced white onion
1/4 bunch Diced fresh cilantro
1 habanero pepper left whole (optional)

Soak them for a couple hours first (not overnight like traditional scratch recipes), put them in your 3 qt or 4 qt roaster 2/3 full & then pour water to one inch above level of beans. Add cumin. Season to taste with salt and pepper. (Optional-place whole habanero in at this point to flavor while beans are cooking.)

Cover, turn heat to medium, and wait until thermal knob reaches 50 degrees.
Turn heat to simmering low and time 45 minutes to 1 hour or until beans are tender. (beans may even be ready in 35 minutes so test tenderness at this point & leave to simmer a little longer if needed)

Drain any excess liquid, mix in diced onion & cilantro & enjoy!

White Wine Butter Turkey

2011-11-25T14:03:00.001-08:00

What You'll Need:
PLATINUM Oval Roaster

Ingredients:

Turkey (with or without your choice of stuffing)
1 box or 4 cubes of unsalted creamery butter
1/2 bottle of dry white wine
Salt & Pepper

Cheesecloth
Baster

Directions:

Take everything out of the inside of your turkey (little bag with liver, neck bones etc) Salt & Pepper inside the large cavity which you will stuff later. Boil water in a tea kettle and pour boiling hot water all over your turkey. This will make the skin contract and tighten over the meat of the bird and seal all the juices inside during cooking - hence your turkey will be mouth wateringly juicy!

Melt 2-3 blocks of your butter in a pan and put in a mixing bowl. Slowly mix in 1/2 bottle of dry white wine into bowl with melted butter (sauvignon blanc or pinot grigio is good for this) Take cheesecloth and fold until it is four layers in thickness. Place cheesecloth in butter/wine mixture and allow it to soak up all it can. Salt, Pepper, Shmear some room temperature butter all on outside on skin & stuff your turkey now.

Turn your stove onto a heat BETWEEN medium & high and put oval roaster onto burner Preheat the Oval Roaster and do the water test to see if it's ready to sear the bird. This is the test where you put a little water in your hands, throw it inside the roaster and if the water beads up and dances, the pan is now hot enough to sear in. Sear the turkey breast & leg side down first, then turn it so its back is down and let that side sear as well for 1-2 minutes. Tie the little feet together. Drape cheesecloth over the breast and drumsticks of the bird. Close the Oval Roaster lid and have burner turned to heat level somewhere BETWEEN medium and high.

Once you see spitting coming out of all sides of Oval Roaster, you are ready to turn down the heat. Make sure there's quite a bit of spitting because this means your pan is hot enough to go into vacuum once the heat gets turned down. Before you turn it down though, open the lid and with your baster, soak the cheesecloth again with the wine & butter mixture. Put your lid back on and turn the heat to BETWEEN medium and low. (it is very important not to turn heat all the way low because the bird will not continue to cook - it will only be kept warmed and you want it to continue cooking) Make sure that on that setting that's BETWEEN medium & low, you can still hear a good simmer going on inside of the pan - this means the bird is still simmering/cooking.

You can open it once or twice more at this heat and resoak your cheesecloth with your baster using the butter/wine liquid mix. Just make sure that you do this very quickly so you don't lose much hit, and that when you close your lid the simmer is still going at a good pace. (if after you resoak your cloth your simmer is not going, you may have to turn the heat up for a few minutes and get your spitting action again before you can turn it back down to keep the simmer going)

Time 14 minutes a pound unstuffed or 18 minutes a pound stuffed - Start your timing AFTER you've turned heat down to between medium and low for an approximate ETA of when the Turkey will be cooked. (A 24 pound turkey cooks in about 4 hrs and 20 minutes this way.)

Also, once it's done you can turn your oven to broil and put the whole roaster in the oven (without the lid ofcourse) and brown the top of the bird!

How to cook the Platinum potatoes

2011-11-22T17:34:00.000-08:00

Slice the potatoes about 3/4" thick, rinse them really well (important to get the starch off) and pat dry with a paper towel. Place in a cold Grill Pan and cover. Turn to medium heat, after 10-13 mins (depending on your stove) flip the potatoes and cook for an additional 10-13 mins. Keep the heat at medium the whole time.

If you want to fry meat with your potatoes as well, wait until pan is hot enough so that water beads (approx. 10 mins) and then add meat. Keep the cover cracked open for crispy fried meat.

Here's a comfort dish from Stan that will leave you happy!

2011-11-22T17:27:00.001-08:00

Cookware needed: Platinum Wok or Grill Pan

Ingredients:
8 large boneless, skinless chicken breasts
1 Broccoli crown sliced thin
8 oz sharp cheddar cheese
Family size can of cream of mushroom soup
16 oz. Tillamook sour cream

Slice breast open and fill with a couple pieces of sliced broccoli, and an ounce on cheese. Close breast and place in Wok. In a large bowl, combine sour cream and soup. Mix well and pour over breasts. Turn burner to medium heat and when thermo knob read 60 turn to low heat. Allow to cook for 45 minutes. Drool!

Food companies are feeding us wood!

2011-11-21T14:17:00.001-08:00

15 Food Companies that Serve You 'Wood' http://wp.me/pyeD4-2qa /via @wordpressdotcom

The easiest way to clean your Platinum Surgical Steel Cookware

2011-11-20T15:20:00.000-08:00

The cure for Monday blues? Curry!

2011-10-24T07:15:00.001-07:00

Fotoula's Chana Curry

What You'll Need: Platinum 3QT Saucepan

Ingredients:
2 15oz cans Chick Peas or Garbanzos
1 large white onion pureed
1 large can stewed tomatoes pureed
10 cloves fresh garlic finely minced
2 tbsp of your favorite hot pepper sauce
1 tbsp roasted whole cumin seeds
2 tbsp ghee or 4 tbsp vegetable oil
2 tbsp yellow curry powder
pinch of salt
1 can coconut milk

* serve warm with accompaniments below
white or brown basmati rice
tamarind chutney

Directions:
In your saucepan, on medium, heat up 1/2 the ghee/vegetable oil and sauté whole cumin seeds for one minute or until brown & aromatic. Remove seeds from heat.
Still on medium, heat up the rest of your ghee or oil and sauté minced onions & garlic for a few minutes until soft and transparent.
Next, stir cumin seeds back in, curry powder, pepper sauce, salt & pureed tomato. Stir a couple times to mix, then add chick peas & mix all ingredients together again by stirring a couple more times.
Cover 3qt, leave on medium, once temperature reaches 40, open lid, pour in coconut milk & stir once, cover with lid and turn burner to low heat.
Just leave on low heat long enough for coconut milk to warm up & mix through the rest of the dish...about 8 minutes on low and voila!

Serve with Basmati rice & tamarind chutney for an amazing vegetarian curry you will enjoy!

Check out the Photo's of the October 8th Cooking Class!

2011-10-10T11:07:00.000-07:00

Tips on reheating

2011-06-09T23:35:00.000-07:00

After you have cooked an amazing meal in Platinum Cookware what do you do with the leftovers? Some people say "throw it away, I hate leftovers!" If you are one of those people, you are missing out. It's a well known fact that when you are cooking food with a lot of spices, they taste better the next day. That is because the spices have had time to really permeate the food, adding more depth to the flavor. A great way to store your leftovers so those flavors are intensified is to use the Platinum Vacuum Storage Cover that fits over the small utility bowl. It draws the air out allowing the flavors to meld into one another. It keeps your food fresh 4 times longer than Tupperware. It's great for marinating too.

Another great feature of Platinum Cookware is that because the metal is non porous, you can store leftovers in the fridge right inside the pan. There is no leaching of metals or metal flavors into your food. So how do you reheat that amazing meal you made?

If it's vegetables: medium 40 low for 5 mins.
A meat dish: medium 60 low for 6-7 minutes.
Soups and stews: medium 40 and it's ready.

It's that easy. Reheating leftovers that way in Platinum Cookware will retain all the precious vitamins and minerals that are lost using microwaves. So enjoy your leftovers cooked in Platinum Cookware!

What Does "Lifetime Warranty" Really Mean?

2011-04-21T13:55:00.000-07:00

How many times have you heard companies claiming that they offer a lifetime warranty? Countless times right? And then you go to get something repaired or replaced only to find out it's not covered? Gee thanks. "Did you read the warranty?" they ask you. Of course not, who does? You expect that when you buy a quality product that offers a lifetime warranty that when something breaks, they will replace it. Herein lies the unfortunate deception that many companies use.

A typical lifetime warranty reads like this: "Your product is warrantied against defects in material and workmanship for the life of the original purchaser. The original purchase will be registered in our database as proof of purchase. Any heir to the cookware must provide a copy of the original purchase for replacement. If your product has a heat control, cord, knob, or handles, such items will be warrantied for a period of one (1) year from the date of purchase. The manufacturer shall not be liable for any incidental or consequential damages, whether direct or indirect. Burned, warped, or pitted cookware is a result of improper use and is not covered under this warranty. If your cookware is damaged or destroyed by fire, abuse, accident, theft, or natural disaster, all original purchases may be replaced at 50% of the retail price at the time of replacement. A police/fire report, or a letter explaining the accident, must be submitted."

Wow! So what are they really saying?

1) The warranty only covers any defects from the manufacturer before you use it.
2) The warranty is only valid if you provide proof of purchase.
3) The parts most likely to break (cords, knobs, handles etc.) are only warrantied for 1 year.
4) If anything goes wrong because of using it, it's your fault and therefore isn't covered.

Well, that's not much of a warranty at all. In fact, after reading all that, I'd be afraid to use it for fear of voiding my warranty! A lifetime warranty is supposed to make you feel safe and secure. You shouldn't have to be worried that if something breaks you are going to have to shell out more money. After all, you've probably already spent a pretty penny on it. Oh and it gets better. They offer you that warranty and then when you call to get something replaced you find out that they went out of business. Marvelous! Here's how a lifetime warranty should read:

"Your stainless steel cooking utensils have been manufactured by the PLATINUM Cookware Company, and each piece is warranted against defects in materials and workmanship, and that's for a lifetime! But what's the Antix Advantage? Getting your cookware from Antix International means that if you burn it, break it, or drive over it with you car, Antix will still replace it... for life. Not only is that an industry first, but it means you will have peace of mind knowing that Platinum will be the last set of cookware you will ever need."

Now that warranty makes me feel safe, secure and confident. And when it comes from a company that's been in business for over 34 years, you know they'll be around to stand behind their products. That's what you get with Platinum Cookware, an Unlimited Lifetime Warranty... as it should be.

www.antixinternational.com

Does your cookware really matter?

2011-04-11T23:21:00.000-07:00

"Isn't a pot just a pot?" "It's not the pot its the person that uses it that makes the difference." You may have heard those quotes before or maybe even uttered them yourself. Is it true? Does it matter what you cook in?

I guess it depends on what you are trying to accomplish. See, a chef could whip out a dish in an aluminum pan and you'd find it very tasty. The same can be done in a cast iron skillet, so if it's just flavor you are going for, maybe it doesn't matter. However that would be a very short-sighted view, because there is so much more to consider when it comes to cookware.

For example why do you need to use oil to fry? It's because the pan is porous. When you look at a pot under a microscope you will see that it has tiny holes across the surface called micro pores. In fact it kind of looks like a sponge. What happens to metal when it gets hot? It expands, and those tiny pores get bigger, and that's what your food grabs onto and sticks like crazy. Here comes oil to the rescue! You need it to fill in those pores and create a slippery barrier between the pan and your food. So the only reason you need to use oil is because of the pan. Yes you may want to use oil for flavor such as sesame oil etc, but in most cases oil is required to prevent sticking. Wouldn't you say we get more than our share of oil these days?

Why do you need to use water to cook vegetables? "That's a silly question" you may say, "it'll burn if you don't!" This is true. For the most part pots and pans are quite thin, and so when you turn that heat on it goes right through the bottom of the pan and burns your food. The water is needed to protect the food from burning and spread the heat evenly in the pan. So the only reason you need to use water is because (pardon the pun) the pot can't take the heat! Both the Mayo Clinic and Johns Hopkins University say that water leeches essential nutrients out of our food and should be avoided when cooking. That creates a problem...the pan is the reason we lose nutrition from our vegetables.

Why does food take so long to cook? Again its about heat distribution. The majority of the heat is on the bottom of the pan, a very inefficient method. That's why people crank the heat to high, so they can get that food cooked! But that leads to yet another problem. Vitamins and minerals are sensitive to temperature. Johns Hopkins University says that temperatures above two hundred degrees are disastrous to vitamins and minerals, and that food should be cooked below boiling to retain those essential nutrients. So boiling (212) steaming (232) and microwaving (300-450) are all too hot. So again food takes so long to cook because of the type of pan. See the pattern here? The same can be said of clean up and replacements. Then there's what can come out of, or off of the pan (see last week's post) so yes your cookware does matter.

Your pot and pans are the tools of the kitchen. If you use a tool for work, whether it be a wrench, a computer, or a pen, if your tool is of poor quality, then it makes your job that much harder, and could even be dangerous. So get the best quality tools for cooking. It's the difference between being forced to use oil rather than it being your choice. Losing essential vitamins and minerals we desperately need versus retaining them. Things taking forever to cook versus fast energy efficient cooking. Cookware that's easy to clean and has an unlimited lifetime warranty. You deserve it, your family deserves it and your body will thank you.

The Professional Platinum Cooking System

Dangers of non-stick pans

2011-04-05T11:02:00.000-07:00

So many people use non stick pans today. Why? "Because we don't want our eggs to stick!" is the most common answer. I don't blame you, I hate it when they stick too. So are non-stick pans the answer? Check out these statistics:

- Produces hydro-oxide poisoning
- Causes stomach ulcers & colitis
- Metals react with your food
- Contains C8, which is linked to cancer and birth defects.
- There are detectable levels in the majority of Americans blood
- Coating chips and flakes off into food
- Releases toxic fumes that can kill birds
- Can give humans the teflon flu, headaches, nausea and vomiting

That's a lot of dangerous risk just so our eggs don't stick. The solution? Use a Platinum Gourmet Skillet. Here's how to make them perfect: Use just a bit of butter (real butter) and low heat. When we say low we mean 4 on your stove. When you see the butter just start to bubble, crack your eggs on top of it. After it sets up you can literally slide the eggs around in the pan. After flipping your eggs turn the heat off, wait a couple minutes and voila, egg numminess! Remember low heat is the key. Let us know how it turns out!

Why Platinum?

2011-03-17T12:12:00.000-07:00

Some people ask what makes Platinum different from other cookware? Simply said, Platinum Cookware is the finest cookware on the planet. Platinum is a joy to use...it does everything your old cookware did but, most importantly, does things your old cookware could never do, like fry without using oil and cooking vegetable without using water. Features? Platinum has them. Self resting covers, built in trivet feature, stack cooking, oven and dishwasher safe, temperature control knobs that will talk to you in up to 5 languages when to reduce the heat! The Platinum Thermal Control Knob lets you know, at a glance, if you are using the correct heat setting on your stove. You’ll enjoy reduced cooking time and eliminate “pot watching”. Your vegetables will cook in their own natural juices and lock in all their natural vitamins, minerals and nutrients.....up to 20x more than conventional cooking methods...which spells H-E-A-L-T-H and F-L-A-V-O-R...the kind you can only get using Platinum Cookware!

The Platinum Nutri-Thermic Compact Base, made from a secret blend of 24 different alloys, conducts heat like nothing you’ve ever seen! Why is this important? This special base allows you to cook at medium to low temperatures, below the boiling point, so the goodness in your food doesn’t get cooked away. The Platinum base picks up even the lowest amount of energy extremely quickly, distributes it evenly over the entire surface and retains the heat longer than any other cookware. Other cookware companies brag about having 5-ply or 7ply construction but Platinum is 3x thicker than 7-ply cookware! Nothing is built better for a lifetime of use and enjoyment than Platinum “24 Element” Cookware! Furthermore, this special blend of T-304 surgical stainless steel and titanium is the healthiest and most sanitary available for food preparation so foods not only cook quicker...they taste better!

But the topper is the Antix Advantage Unlimited Lifetime Warranty. That's right unlimited. Other cookware companies will tell you they have a lifetime warranty but that's only against manufacturer defects. If you break a handle or warp a pan, that's your fault and you'll have to buy a new one. With us, we'll replace it even if you drive over it with your car, no questions asked. All those features, an unlimited lifetime warranty and the absolute best value for your money is why Platinum is simply the finest cookware on the planet.

Salem Yard, Garden & Home Improvement Show

2011-03-14T15:58:00.000-07:00

Come see us at the Salem Yard, Garden & Home Improvement Show this weekend March 18th-20th, Salem Fairgrounds! As much chicken as you can eat! :-)

Get a 2 for 1 coupon

Directions

Great recipe

2011-03-09T16:39:00.000-08:00

As many of you know Stan is well know for turning out some awesome recipes. Here's a simply one you can try. Let us know how it turns out!

Cilantro Brine Ingredients:
1-1/2 teaspoons cumin seeds
1/1/2 teaspoons black peppercorns
2 Bay leaves
1/2 cup salt
1/4 cup firmly packed light brown sugar
1/2 cup firmly packed fresh cilantro stems Leaves used in glaze
2 cups ice cubes
6 Skinless, boneless chicken breasts

Honey Chipotle Glaze Ingredients:
1/2 cup honey
1/4 cup fresh lime juice
1/4 cup coarsely chopped cilantro
1 Tablespoon finely chopped chipotle chile in adobo sauce
2 cloves garlic, minced
Salt and Freshly ground black pepper
2 Tablespoons extra virgin olive oil
1/2 cup loosely packed fresh cilantro leaves

Cookware needed for this recipe:
Platinum 4 Qt. Sauce Pan
Platinum vacuum lid and pump
Platinum Grill Pa

Recipe:
For Brine preheat Platinum 4 Qt. Sauce Pan. When hot add cumin, peppercorns, and bay leaves and cook stirring often, until fragrant, about 3 minutes. Add 6 cups of water, salt, sugar, and cilantro stems. Bring to boil and then reduce heat to low. Simmer, stirring often, until salt and sugar are dissolved, about 10 minutes. Add ice cubes and stir until they are melted and broth is cool. Add chicken breasts and cover with Platinum vacuum lid and pump out air. Refrigerate for 1 hour.

In a blender, combine honey, lime juice, cilantro, chile, and garlic and process until smooth. season to taste with salt and pepper. set aside.

Preheat Platinum Grill Pan on medium heat. Remove chicken from brine and pat dry with paper towels. Heat olive oil add chicken, brush some of the glaze over breasts and cook 5 to 6 minutes to brown. Turn chicken, brush glaze and cook another 5 minutes.
Serve brushing remaining glaze over each breast.

Bon Appetit! :-)

Serves - 6

Welcome!

2011-03-08T18:19:00.000-08:00

Welcome to our new blog! The purpose? To share with our valued Platinum family new products, cooking tips, recipes and the general going's on. We also want to have an easy forum where you can post question on cooking care etc so we can give you the best customer service possible. Hope you enjoy it!