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June 2012 : December 2011: Happy Holidays!

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bullet K&N December 2011 Newsletter

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The Living Kitchen
Starts: 12th Jan. 2012

Join Sub-Zero/Wolf Executive Chef Garth Blackburn in our Living Kitchen and enjoy a meal cooked to perfection using Sub-Zero and Wolf equipment. 

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Green Renovations


Green and eco-chic have become major buzzwords in home renovation and design. 

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Kitchen Remodel FAQ


The kitchen is the center of our home life, and todays family rarely uses the kitchen just to cook meals.
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Shopping for Appliances


Buying a major appliance can be stressful, but at K&N Sales we aim to make the process as easy and painless as possible.

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Welcome Blog

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Thank you for visiting the K&N Sales Blog. We have join_after_campaign_started this space to bring our clients...

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product-01 Featured Product

Viking 53" Grill Base Cabinet

The holidays are just around the corner, and that means spending more time in the kitchen than ever! Soon our homes will be filled with the amazing smells of Christmas: fresh rolls hot from the oven, a turkey roasting, perhaps a pie or two for dessert. The best part of the holiday season is surrounding ourselves with friends, family, and our favorite foods. Whether you are baking, roasting, boiling, broiling, grilling, braising or frying, we have dedicated our December newsletter to bringing you helpful tips and information to make your holiday cooking extravaganza just a little bit easier. We carry appliances from the most trusted names in the businessAmana, GE (including their Monogram and Profile series), Theramdor, Sub-Zero, Viking, Wolf, and more.

In the Oven

The oven is an incredibly versatile appliance, and one that sees a lot of use over the holidays when we are performing tasks as diverse as roasting meat, like turkey and duck, and baking pastries, like pies and Christmas cookies. Today you can choose from traditional ovens as well as convection models, which use internal fans to create uniform internal oven temperatures for even cooking. Compared to traditional ovens, convection ovens also offer additional benefits such as: shorter cook times (resulting from efficient heat transfer), the ability to cook more foods at once, and eliminating the risk of burning that a radiant heat oven with a heating element can bring. Convection ovens do require a learning curve while you figure out adjusted time and temperature settings, but many people choose to own both models for maximum flexibility. Both traditional and convection ovens help you prepare food. Some common cooking techniques for the oven are:

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Roasting: The slow cooking of meat, poultry, fish, or vegetables, uncovered, with dry, indirect heat. This method works best with large cuts of meat, whole animals (like birds, fish), and sturdy vegetables.

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Baking: Cooking sweet or savory items in dry heat. Sweets include cookies and cakes, savory items include breads and rolls; pies can be either savory or sweet, or a little bit of both.


On the Cooktop

Whether you have an electric or gas range, cooking is performed by applying heat from underneath a pan which distributes that heat to the food inside. Cooktops can be fueled by gas or electric heat, and consumers must choose between them depending on available fuel delivery, price, and preference. Gas cooktops require a gas hookup, and allow you precise heat control and the ability to instantly turn the heat source on and off. Electric cooktops with coil burners create heat through electrical resistance, and are quite easy to maintain and repair. Electric cooktops with glass ceramic surfaces are easy to clean and aesthetically pleasing; when they are not being used they double as extra counter space.

Some common cooktop techniques that will come in handy as you multi-task your way through the holiday season are:

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Braising: This method of cooking meat, fish, seafood or vegetables requires first searing the item in hot fat and then simmering it, covered, in a liquid to finish the cooking process. This method is excellent for tougher cuts of meat; in addition to softening meat to a melt in your mouth texture, it imparts a great deal of flavor through the braising liquid.

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Deep frying: The high heat of frying oil seals in moisture while imparting a nice crunchy texture to the outside of a food. This method can be employed with meat, such as fried chicken, or pastry, like a beignet. 

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