Chef Charles Knight's Blog

For your good health, it's reassuring to know that all vegetables have a built-in natural supply of vital vitamins,minerals and digestive enzymes. Unfortunately, all the essential health­ giving properties(dearly paid for at the supermarket) may quickly vanish in your kitchen. It can easily happen with old-fashioned cooking methods that require peeling and boiling, not to mention the health problems stemming [...]

EQUIPMENT: French chef’s knife, cutting board, 13 inch French skillet – for special discount at www.healthcraft.com use coupon code VCHOPS at checkoutPREPARATION TIME: 30 minutes – Makes 4 servingsFrom Chef Charles Knight’s Bestselling Cookbook “Healthy Meat and Potatoes”4 (1½-inch-thick) veal chops1 medium shallot, finely minced2-3 cloves garlic, finely minced1 teaspoon finely mince rosemary leaves½ cup red wine¾ cup Low-Sodium Brown Veal Stock (page 219 Healthy [...]

Article from the American Cancer SocietyGetting your family and friends together for a Barbeque is one of the perks of the season, but backyard chefs should beware: some research suggests that cooking meats at very high temperatures creates chemicals (heterocyclic amines, or HAs) that may potentially increase cancer risk.In fact, a study from the University of Minnesota found that eating charred, well-done [...]

It has been said that the first crab cake was created by Native Americans of the Chesapeake Bay region. 

The 1939 New York World’s Fair Cookbook by Crosby Caige featured “The Baltimore Crab Cake” made by combining crab meat with mustard, Worcestershire sauce, egg, mayonnaise, and breadcrumbs.

Master Chef, entrepreneur, entertainer, and restaurateur – it’s hard to find the designation that best describes Chef Tell Erhardt. As a friend, neighbor and business associate, if I had define him with one word, I would say Patriot. Although he grew up in Nazi Germany, he experienced the kindness of Americans during the Allied Occupation. Tell loved America. Isn’t [...]

The origin of this world favorite dish may be in question. Like the New York Giants and Jets, who are in reality NFL teams that play in New Jersey, Manhattan Clam Chowder may have been stolen from the Garden State by those New York City rascals as well.Prior to refrigeration and the automobile, hotels and inns typically developed their [...]

To cook perfect pasta, you will need approximately 5-quarts per pound of pasta. A too-small pot and too little water encourages the pasta to clump and stick together, thus cooking unevenly.My Health Craft 6½-quart tall stockpot and 6-quart pasta colander was created specifically for cook one pound (16 ounces) of all pasta. Place the 6-quart pasta [...]

A liquid core electric skillet is a specialized type of electric skillet designed with a sealed chamber in its base that contains liquid (usually oil or another heat-transfer fluid).

How It Works

• Liquid Core Heating: Instead of heating just from a metal plate, the heating element warms the liquid sealed inside the skillet’s base.

• Even Heat Distribution: The liquid spreads heat more evenly across the cooking surface, eliminating hot spots and helping food cook uniformly.

• Temperature Control: Because of the fluid’s thermal properties, it maintains steady, consistent cooking temperatures—useful for delicate dishes.

Features

• Cooking Surface: Typically stainless steel, making it durable, easy to clean, and compatible with waterless/greaseless cooking methods.

• Energy Efficiency: Requires less energy than a conventional oven for many tasks.

• Multi-Use: Can be used for frying, simmering, baking, roasting, or even stovetop “baking” (like lasagna or cakes).

Difference from Regular Electric Skillets

• Standard electric skillets heat through direct metal contact with the heating element.

• Liquid core models heat via the liquid medium, providing more consistent results and often higher-quality performance (but at a higher cost).

Many classic brands like Health Craft, Saladmaster, and Regalware produced these in 3-quart and 5-quart sizes, often marketed as oil-core or liquid-core cookers/skillets.