Miele Demos to start

On Wednesday, I did my practice demo at the Miele showroom in Boca Raton, Florida.
After having a cup or two of their coffee and being shown how efficient and easy to use the steam oven, convection oven and standard ovens were, I kept thinking "I want it and I want that one too!"

I made some simple dishes for James (the sales manager) and Robert (the showroom manager. We had previously decided on Trout Amandine and risotto. I did the demo on the two dishes explaining things such as how to chop the garlic, the difference between the red and green peppers (ripeness), how to tell when the fish is ready (it flakes).

To compare their different ovens, we did 2 trout fillets in the steam oven (only 4 minutes!) and 2 in the regular oven (20 minutes)

Becaust the steam oven did not "crisp" the almonds, we all decided that a short time under the broiler would be the finishing touch. In the regular oven,it was perfect.

I made the risotto with onion, garlic, peppers and boxed stock. It still took the standard 18 minutes on the range.

The guys said the food was wonderful. On 9/24 on 10/8 at 111AM to 1PM, I will be doing the demos at Miele. If you want to go, ask me for an invitation or call Miele.com in Florida and ask.

We decided on doing foods from different countries as the weekly themes, with comfort foods as the focus. If everything goes according to plan, there will be a Jewish week, Italian, French, Chinese, American and a baking demo (challah and quick breads). I will advise when we have confirmed the menus with Miele.

Helen