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Electrolux, the Appliance Brand Used in Fine Homes in Europe for 80 Years ...

19.01.10

For more than 80 years, Electrolux is a leader in providing consumers with energy-efficient options in every appliance category and incorporates this commitment into the company's operations as well.  Where applicable, Electrolux's premium collection of kitchen and laundry appliances includes ENERGY STAR® qualified appliances in each product category, offering a wide variety of sleek and stylish appliances that are at least 20% more energy-efficient than non-ENERGY STAR® qualified appliances.  Innovative features that minimize energy and water consumption are a priority across the appliance line, from washers that use up to 83% less energy and 56% less water(1) to dishwashers that use at least 41% less energy and 40% less water than was used just 10 years ago.  In fact, Electrolux dishwashers use five gallons of water per load versus 27 gallons for hand washing – a savings of nearly 70,000 gallons of water over the life of the appliance.  In addition, Electrolux is the leader in induction cooking technologies which are significantly more energy efficient than gas and electric cooking methods.  The new Electrolux Induction Hybrid cooktop, for example, boosts energy efficiency 73% over comparable gas models and 22% over electric models.

Source: PR Newswire (press release)

SousVide Supreme Review: Cooking From The Inside Out

01.02.10

Think of sous vide as cooking from the inside out, rather than the outside in.

When the Coen Brothers were making The Big Lebowski , they couldn’t for the life of them figure out how to fling the ringer – a briefcase supposedly containing $US1 million but actually holding Walter’s dirty undies – in a graceful arc from the Dude’s moving car. It sounds easy, but it’s physically impossible. They were about to give up when the sage-like Jeff Bridges suggested shooting it backwards. Eureka. They filmed the bag toss, its perfect trajectory, falling into the slowly reversing automobile, and made cinematic history.

Sous vide is a lot like that. Instead of burning the crap out of your extra-thick filet mignon in a pan, perhaps tossing it into a hot oven afterwards, all with the hope of hitting a target internal temperature of 130F (54.4C) almost by chance, you vacuum seal the lightly salted raw meat and stick the bag into the “water oven,” raising the temperature of the entire cut to 130F (54.4C).

Source: Gizmodo Australia