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WATCH: Andrew Zimmern, Geoffrey Zakarian Would Ditch This Ingredient

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When it comes to cooking, dining and entertaining at home, the trends tend to echo some of those seen in restaurants, from Friday night charcuterie boards and champagne bars to full-on weekend brunches. So, what better to do then learn from the professional chefs about what people are making at home, what the hottest new ingredients are as well as some of the newest technologies that are hitting the kitchens of home cooks, right?

GOURMET INSIDER® caught up with Chef Andrew Zimmern, who currently has a partnership with Heritage Steel cookware and Hammer Stahl cutlery, and Chef Geoffrey Zakarian, who is hands-on in the housewares segment with the development a sous vide, cast iron cookware and a food storage program, at the 2019 International Home + Housewares Show to discuss home cooking. Sous vide, they said, is going to be growing in the next year, while dietary habits are changing, especially in the dairy segment.

However, when it comes to ingredients used in dishes being made at home, the chefs tend to agree on one that is up-and-coming, as well as one that at-home cooks should stop using and replace when possible. Watch the video to find out what they are as well as what these celebrity chefs say should be happening, “all day.”



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