Entertain with Ease Using New Cooking Technologies from GE

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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The final session of the day was called “Entertain with Ease Using New Cooking Technologies from GE.” The group learned about induction cooking and watched a couple of cooking demonstration using this new technology, which works via a magnetic field to provide fast, efficient cooking.

Fun facts:

  • The GE induction technology has the ability to boil water in just 100 seconds!
  • There are no open flames and the surface remains cool to the touch.
  • The GE induction range is the official cooktop of the Pillsbury Bake-Off® finalists.

Upon entering the session, we received a glass of champagne with fresh raspberries. (I’ve drinking quite a lot of champagne lately!)

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During the session, we watch the induction technology in action as two top chefs demonstrated delicious recipes for springtime entertaining.

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And we got to taste their recipes! 😀

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Lamb Meatballs on a white roll with grated parmesan, pecorino romano cheese, and spring-green puree made with asparagus, green peas, lemon zest, mint

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The lamb was so flavorful and moist. For some reason, sliders always seem to taste better than regular burgers to me.

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Surf and Turf (beef tenderloin and lobster) and Potato Au Gratin with crispy Katafi

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Both the Surf and Turf and Potato Au Gratin recipes are from the Bull and Bear Steakhouse at the Waldorf Astoria Orlando.

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At this point in the day, I was pretty stuffed from eating all day long, but then dessert changed my mind: Butterscotch Pudding! Heaven!!!

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I don’t typically like bourbon, but I practically licked the glass clean.

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Almost caught up! Recap of dinner coming next!

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