Resources for the modern cook

Use The Impressor™ 60-blades attachment to tenderize chicken before pounding into cutlets. Piercing through chicken breasts before pounding enables the flesh to flatten into thin even cutlets with less effort. Pathways created by the Impressor’s thin blades help conduct heat, moisture and flavors into the center of poultry [...]

Using The Impressor™ 60-blades attachment prepare a turkey or chicken for brining or marinating by impressing the bird directly through the skin deep into the flesh of the bird. Pierce once evenly on all sides of the bird, including the back and wings. Place the bird in the cooler, or large plastic food st[...]

Preparing chicken wings for oven baking or broiling: First, rinse wings thoroughly and pat dry. Use The Impressor™ 60-blades attachment and pierce through the skin across each wing. This will release the fatty layer beneath the skin and help to render them crispy without the need for deep fat-frying. Next[...]

Use The Impressor™ 60-blades attachment to marinate meat, poultry and even fish fast and effectively. Using the Impressor gently but firmly impress fish-filets from one end to the other. Most fish filets are delicate, so a good once over will allow marinades and brines to quickly and thoroughly penetrate t[...]

The Impressor™ 60-blades attachment works wonders when it comes to preparing vegetables for grilling or roasting. Thoroughly rinse vegetables and pat or air them dry. Using a good chef’s knife, slice your favorite vegetables one-quarter to one-half inch thick. Slicing them lengthwise creates larger piece[...]