Monday, November 2, 2009
This past Wednesday I was able to attend a lovely event for local bloggers being held at Mrs. G TV & Appliances in Lawrenceville, NJ. I was invited by my twitter-friend Hilary Morris, the author of Mrs. Mo's New Jersey blog, whom I actually had the pleasure of meeting a little while ago at another NJ-blogger event. Hilary is the "assistant coach" of the Mrs. G "Very Important Blogger" series--a series that Mrs. G CEO Debbie Schaeffer put together to educate us bloggers on a variety of topics and products. The event was eye-opening for me in a bunch of ways, as I was able to confirm that I am completely behind the times in household technology!
Being the epitome of a "mommy-blogger", I could only make this particular date and time if I could bring Rayna along, so the two of us got in the car and made our way to Mrs. G's in the rain. After a rocky drive (my little ol' Toyota does *not* handle in the rain and I decided to trust my gps instead of my sense of direction) we made it a little late to the event. But better late than never right?!
Even though I could talk about laundry forever, the group was ready to move on to the Electrolux cooking appliances. Let me just say that the Mrs. G showroom is gorgeous, and the kitchen appliances are set up in little designer kitchen "vignettes" that will inspire you (read: make you wish you had them). The Electrolux Icon series was fabulous. Check out the convection oven about to cook our lunch:
Electrolux rep and chef Leigh Donadieu made us salmon, brussel sprouts with pancetta, tomato bisque and chocolate fondue (don't be jealous) using the convection oven and an induction stove. Here she is explaining the convection oven:
I can at least say that I have heard of a convection oven. If you aren't familiar, it uses air to cook your food much faster than the standard oven that uses only a heating element. What is the benefit to you? Not only does your food cook faster, but the food cooks more evenly. Have you ever tried baking 3 sheets of cookies at one time? No, because you know the cookies on the bottom rack would be burnt to a crisp while the others vary in done-ness. The convection oven will cook those 3 sheets evenly. As a side note, Leigh cooked the salmon and the brussel sprouts in the same oven and the veggies did not taste like fish!
If you asked me, I would have just thought this was a regular electric stove. I have always used gas, so that is what I prefer, but the safety issue with a gas stove and a toddler is ridiculous. I am militant about kitchen safety, but with gas leaks, fires starting, etc. this nervous mama always fears the worst. This is where I almost flipped out: Induction technology uses the power of magnetism to cook your food. Unless your pot is on the stove, the burner doesn't get hot. Joe picked up the pot and put his hand on the burner. Nothing! Imagine you had half of a frying pan on the induction top. You could cook on egg in the half-pan and on the other half of the same burner have a raw egg. I was just blown away. Did you even know about induction cooking? Leigh said that Electrolux also carries a combination electric and induction cooktop, but that once people start cooking with induction, they wish they had just gone 100%.
The Electrolux refrigerator was our last stop. Here is Joe showing us the fridge (and the awesome bottom drawer that holds 3 cases of soda):