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CON T EN T S 4 The power behind America’s Test Kitchen 6 Modern colonial home 10 Meet the family 12 Put power in the center of your kitchen 14 Choose your handle 15 Broiled spiced tomatoes 16 DCS Built-in Oven to complement your kitchen 18 Herb and pepper-crusted roast beef 20 Power and control 22 Powerful performers 24 Power, performance, design 26 Crab cakes with cucumber, herb and ginger salad 28 The finishing touch 30 Austin, Texas. Meet the Producer: Pati Jacobs 32 Grilled buttermilk chicken with spicy pickled vegetables 34 Seamlessly integrated refrigeration 36 Grilled rum and honey bananas 38 Making clean up easy 40 Customer care

Models shown in this magazine are not available in all markets. Please see dcsappliances.com for more information and design inspiration.

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PIONEERS OF PROFESSIONAL KITCHEN EQUIPMENT

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Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.


SERIOUS KITCHEN EQUIPMENT FOR PEOPLE WHO LOVE TO COOK Professional means different things to different people. For DCS it’s about design that delivers, construction that lasts a lifetime and consistent performance. Professional is something close to our hearts, because it’s where DCS started — in professional kitchens. Professional is not for everyone. It is uncompromising in its simplicity, unparalleled in its performance and unconventional in its resilience. For DCS, professional means power, simplicity and control.

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T HE POWER BEHIND AMERICA’S T ES T K I T CHEN Since October 2008, over 88 DCS appliances have been used daily on America’s Test Kitchen and Cook’s Country from America's Test Kitchen — two of America’s most popular cooking shows. Cast members and test cooks put DCS appliances through their paces every day in the most rigorous test kitchen environment. americastestkitchen.com

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Images: Courtesy of America’s Test Kitchen


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MODERN COLONIAL HOME LOCATION

Portland, Oregon

PHOTOGRAPHER

Drew Kelly

INTERIOR DESIGNER

Caitlin Wilson

ARCHITECT

Troy Fowler

caitlinwilson.com

Fowler Home and Design fowlerhomedesign.com

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Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.

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HE AR T OF T HE HOME Caitlin Wilson, founder of the eponymous textile design firm, also designed the interiors of her new home in Portland, Oregon. The warm, inviting house has a modern colonial aesthetic, with a kitchen designed around the needs of Caitlin, her husband and three young children. The kitchen island is the center of the home, where everyone eats and meets (and does their homework). The sink and DishDrawer™ Dishwasher are tucked away, creating an easy flow around the kitchen. Caitlin chose DCS appliances because they have power, perfomance and a premium design that complements her kitchen perfectly. She says “I love what a statement a large range makes, and how seamlessly it fits with the decor. The integrated DishDrawer™ blends right in with the cabinets, and makes it so easy to load without having to bend down.” Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.

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MEE T T HE FAMILY High-performance cooking brand DCS pioneered a new category of professional cooking products for the home in the 1980s. DCS makes powerful, distinctive products for indoor and outdoor kitchens. They are built to perform and offer cooking power, quality materials and design simplicity. DCS is for passionate cooks who want to use powerful, high quality, professional grade cooking products at home. DCS indoor kitchen products include cooking, refrigeration, cleaning and ventilation along with a choice of handle profiles to match your kitchen. 10


Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.

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PU T POWER IN T HE CEN T ER OF YOUR K I T CHEN Two essential ingredients for the confident cook are power and control. DCS professional ranges deliver intense power with finely tuned control. Cooktop temperatures provide up to an extraordinary 23,500 BTU for seriously fast boiling right down to an extra gentle 140°F simmer. The oven is powerful enough to rapidly reach high temperatures to seal in flavor, and precise enough for you to control and maintain the exact temperature for as long as you need. DCS ranges have generous capacity, flexible configurations and are designed to be easy to clean. Created to meet the demands of North America’s busiest and most exacting chefs, these ranges are built to last. DCS Dual Fuel and Gas Range cooktops let you fire up a fierce heat in an instant — and just as quickly turn it down to a precise full surface simmer with the gentlest of flames with their unique, patented Dual Flow Burners™. When you’re feeding a hungry crowd, the ovens in the 36" and 48" ranges can fit full commercial-sized baking sheets and are large enough for a weekend feast. Gas Range ovens feature a powerful infrared broiler that delivers up to 19,000 BTU and provides intense heat directly to the food surface. The Dual Fuel Range ovens have a powerful electric broiler that evenly browns from corner to corner of your oven tray and a true convection oven for consistent roasting and even baking.

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CHOOSE YOUR HANDLE

Round Handle

Square Handle

The DCS family of professional kitchen products are designed with matching finishes and controls. They come with a choice of two handle profiles — round or square — for the perfect fit with your preferred kitchen style — traditional or contemporary or somewhere in between.

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BROILED SPICED T OMAT OES SERVES 6 AS A SIDE DISH

The Broil function delivers intense heat from the inner region of the top element for when you need to quickly broil one or two portions. It’s perfect for cooking crispy chicken breast, steak and fish, or this side dish.

1 tbsp curry powder 3 tbsp brown sugar 1/4 tsp salt Freshly ground black pepper 6 tomatoes

1 Preheat broiler. 2 Mix together the curry powder, sugar, salt and pepper in a bowl. 3 Cut tomatoes in half crosswise. 4 Dip cut side into spice mixture to coat lightly. 5 Place tomatoes, cut side up, in an oven dish. 6 Broil for 7–10 minutes, or until tomatoes are browned and bubbly.

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DCS BUILT-IN OVEN T O COMPLEMEN T YOUR K I T CHEN DCS Built-in Ovens have been designed without compromise. Perfect results every time, with no hot spots or variable temperatures. Both the double and single wall oven models feature 10 cooking modes including a unique Roast function and a Sabbath Mode. The true convection system ensures a steady, consistent temperature throughout the spacious 4.0 cu ft interior. Telescopic racking and the multi-position door hinge make for safe and easy use. Three halogen interior lights let you see clearly inside the oven, and both models feature a handy built-in cooking probe, delayed start and self-cleaning mode.

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Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.


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HERB AND PEPPER- CRUS T ED ROAS T BEEF SERVES 6

The Roast function combines the power of Broil with the long, slow heat of Bake. This gives your dish a crisp, flavorsome exterior and succulent interior. You can use Convection Bake if the Roast function is not available.

2 1/4 – 3 1/4 lb sirloin roast or other boneless roast beef cut 6 tbsp whole peppercorns 6 cloves of garlic, crushed 4 sprigs of fresh rosemary, finely chopped 1/2 cup fresh Italian parsley, finely chopped 3 tbsp flaky salt 4 tbsp extra virgin olive oil

1 Remove meat from fridge, allowing it to reach room temperature before cooking. 2 If using Convection Bake preheat oven to 350°F (preheating is not required for the Roast function). 3 Crack peppercorns in a mortar and pestle. 4 Add all the remaining ingredients to form a paste. 5 Place meat in roasting dish and spread paste in a thick even layer over the top and sides. 6 Place meat in oven. If using, set Roast function to 350°F. 7 Cook beef for 22-30 minutes per pound, or as desired. 8 Allow meat to rest for 15 minutes before carving.

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POWER AND CON T ROL DCS Professional Cooktops provide all the cooking area you’ll ever need with up to 8 burners, or 6 burners plus griddle or grill. DCS cooktops have patented Dual Flow Burners™ that let you fire up a fierce heat in an instant — and just as quickly turn it down to a precise full surface simmer with the gentlest of flames. Cooktop temperatures reach an extraordinary 23,500 BTU for seriously fast boiling right down to an extra gentle 140°F simmer. Total surface output reaches up to 158,000 BTU. These cooktops have simple yet sensitive controls and are designed for easy cleaning with sealed burners, encapsulated cooking surface and a stainless steel finish. Full coverage, deep-platform, continuous grates allow easy sliding for larger pots and pans and grate design maximizes flame contact.

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POWERFUL PERFORMERS DCS Drop-in Cooktops are powerful performers with patented Dual Flow Burners™ that put you in  charge. Whether you’re using the 20,000 BTU of  power to bring a large pot quickly back up to a rolling  boil or  creating a delicate sauce over a gentle heat at 140°, you can control exactly the right temperature for precisely the right amount of time on any burner with the control dial specially designed for accurate temperature selection. The functional 21" deep design comes in both 30" and 36" widths, to suit any size kitchen. Ergonomically designed metal dials offer complete control and ata-glance confirmation of cooktop temperatures. The durable, sealed cooking surface and stainless steel finish make cleaning up easy. Full coverage, deep-platform style grates allow for easy  sliding of  larger pots and pans, and are self-locating. DCS Drop-in Cooktops are available in  Natural or LP Gas and can be paired with a downdraft ventilation system.

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POWER PERFORMANCE DESIGN The design of the latest DCS kitchen appliances reflects their inherent power and control. A choice of handle allows the perfect fit with your preferred kitchen style, whether it’s traditional or contemporary or somewhere in between. Resetting the benchmark in professional appliances for home kitchens.

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Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.


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CRAB CAK ES WI T H CUCUMBER, HERB AND GINGER SAL AD SERVES 6

An aromatic Asian-inspired salad complements the delicate flavor of this perennial seafood favorite.

or fresh crab meat

1 Strain crab meat if using canned. Place meat into a clean tea towel. Use the tea towel to squeeze out all excess moisture.

1 free range egg, lightly beaten

2 Lightly beat egg and add to crab.

1/2 cup egg mayonnaise (store bought,

3 To fresh egg mayonnaise add the spring onions, ginger, kaffir lime leaves, cilantro and lime zest and juice and fish sauce.

CRAB CAKES 1 1/3 lb good quality canned

or made fresh with a generous amount of Dijon mustard and lime juice) 3 scallions, finely sliced 2 tbsp fresh ginger, finely chopped or 1/4 cup pickled ginger (we used both) 3 kaffir lime leaves, finely sliced 1/2 cup cilantro stalks, finely chopped Juice and zest of 1 lime 1 tbsp fish sauce Fine polenta for coating

SALAD 1 large cucumber, sliced finely into ribbons 6 baby radishes, sliced finely

4 Fold mayonnaise mix through crab and egg mixture. 5 Refrigerate crab mixture for at least 1 hour. 6 While crab mixture is chilling, prepare salad. On plates assemble cucumber, radish, cilantro, dill and pickled ginger. 7 Form crab mixture into 6 cakes and coat lightly in polenta. 8 Preheat griddle or a grill pan on medium. Lightly oil pan or griddle and cook crab cakes for 5-10 minutes each side. 9 Serve crab cakes on salad, with mayonnaise mixture, and fresh lime slices or wedges on the side.

1 cup cilantro leaves 1/2 cup fresh dill sprigs Pickled ginger 1 cup fresh egg mayonnaise Lime slices or wedges

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T HE FINISHING T OUCH When using high power cooking products, it takes a powerful ventilation system to effectively extract unwanted grease, steam and odors. Our commitment to engineering excellence at DCS is evident in our ventilation and downdraft systems that have been designed to provide powerful ventilation to help keep your kitchen clean, even when cooking with intense heat. DCS wall mount range hoods come in two height options with widths up to 48" and feature four exhaust settings. Designed with functionality in mind, these hoods feature generous halogen lighting, optional rack, utensil rail and infrared warming lamps to help keep food at an optimal temperature before serving. The downdraft systems feature variable speed controls, brushed stainless steel finish and a retractable design that fits seamlessly into your island kitchen.

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AUSTIN, TEXAS

The size of Texas means it is a diverse mix of climates and cuisines. Austin, perched near the center of the state, benefits from the wide variety of crops and cultures, and has become one of the most exciting food hubs in the country.

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MEE T T HE PRODUCER: PAT I JACOBS NICOLE STOCK, TEXT CASEY DUNN, IMAGES The image of the lone cowboy might be what one thinks of when one thinks of Texas beef. But, more often than not, beef in Texas is produced on the farm lot at an industrial scale, cowboys replaced by project managers. But there are exceptions. Bastrop Cattle Company, owned and run by Pati Jacobs, is a Texas ranch focused on raising good beef, caring for its animals and minimizing its impact on the environment. At 235 acres, Bastrop is small for a Texas ranch. It has been owned by Pati’s family since the ’60s, and on it she runs 30 head of cattle. As the area slowly recovers from drought, this number will continue to grow. Pati has chosen to focus on quality rather than quantity. Bastrop beef has more fat, which is marbled throughout, and the meat is very high in calcium, Omega 3s, vitamins, and minerals. “The problem with corn-feeding cattle is that it’s not natural for them to eat corn. When you put them in the feedlots, you have to prep them to go on corn. That usually requires antibiotics that are fed to them to prevent them from getting sick or reacting to the corn. Lots of hormones are added, because you want to put weight on them fast. Obviously, when they’re on grass, we don’t do that at all,” Pati explains. Knowing where their food has come from and how it was raised is becoming a more pressing issue for buyers. “I think local is important because people can identify with who they’re buying from,” says Pati. “A lot of my customers come and visit the ranch. They feel that they know me, and they know that I’m being honest with them. They can see the cattle and how we raise them as a rancher. That makes them feel that they’re being told the truth, and that’s a big issue right now. And they want to support a local economy, which means that jobs are generated out here in the rural area.”

More than anything, people are looking for good food. Austin is a food destination with renowned restaurants and a sophisticated cooking culture. As feedlot beef has gone up substantially in price due to the rising price of corn, Bastrop’s steak has become comparatively priced; that has helped the company as people think: “why wouldn’t I get better beef for the same price?” “Once they get on our beef,” Pati says, “they realize it tastes better and it has a finer texture to it. Grass-fed beef has a lot more flavor. It’s like  the difference between a vine-ripened tomato and a grocery store tomato.” And Pati’s favorite cut? “I like a very good ribeye, an inch and a quarter thick, seasoned with just salt and pepper. That’s all. What you do is, you sear it at a very high temperature and then you turn it off, put the hood down, let it rest just a little bit. Then, put some really good butter into the pan, bring the heat back up, put the meat back in, baste the meat a little bit with the butter, and then serve it.” dcsappliances.com

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GRILLED BU T T ERMILK CHICK EN WI T H SPICY PICK LED VEGE TABLES SERVES 4

Beautifully tender chicken seared to perfection and accompanied by a succulent serving of tangy vegetables.

CHICKEN

PICKLED VEGETABLES

2 cups buttermilk

1/2 cup rice wine vinegar

2 cloves garlic, crushed

Zest and juice of 1 lime

Zest and juice of 1 lime

2 tsp sugar

2 tsp ground cumin

2 tsp salt

2 tsp ground coriander

1 red onion, finely sliced

1 tsp ground turmeric

1 carrot, peeled and julienned

1 tsp Tabasco sauce

4 baby cucumbers, finely sliced

16 boneless chicken thigh fillets

2–4 fresh green chilies, finely sliced

1/2 cup olive oil

Small handful fresh mint, roughly torn

Salt and cayenne pepper to taste Toasted pumpkin seeds to serve

1 Mix together all ingredients except chicken, oil, salt, cayenne pepper and pumpkin seeds. Pour marinade into a large, resealable plastic bag, add chicken and marinate overnight in the refrigerator. 2 Remove chicken from marinade and pat dry with paper towel. Brush with half the oil and season with cayenne pepper and salt. 3 Preheat griddle or pan over medium heat. Add a little oil and chicken (you may need to do this in batches). Cook for 5 to 10 minutes each side, until done. Time required will depend on the size and thickness of the chicken pieces.

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1 Combine vinegar, lime juice and zest, sugar and salt. Add vegetables, chilies and mint. 2 Leave to pickle for at least an hour before serving.


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Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.


SE AMLESSLY IN T EGRAT ED REFRIGERAT ION DCS Integrated Refrigerators provide a new level of fit and finish to create a beautifully seamless look. Available in 72", 80” and 84" high in the French door style and 80" and 84" high in the bottom freezer refrigerator style, they are designed for easy installation and flush fit into new or existing kitchen cabinetry with minimal gaps. Choose a stainless steel door panel or your own cabinetry facades to match your kitchen perfectly. DCS Built-in Refrigerators minimize gaps with heavyduty in line hinges and adjustable doors for consistent lines throughout your kitchen. These spacious 36" French door refrigerators are designed for family life. Removable, spill-safe cantilevered glass shelves are designed to contain drips and spills that can be simply wiped away, while leaving the interior walls smooth and easy to clean. The storage bins just need a wipe to stay spotless. Streamlined food preparation and organization is easy with SmartTouch controls, flexible shelving and storage options, along with slide out bins and trays. There is bright LED lighting in all compartments. Ice & Water models have easily accessible water filters for quick cleaning or replacement. DCS ActiveSmart™ Refrigerators intelligently adapt to daily use to help save energy. They cool and defrost only when needed without compromising on food care.

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GRILLED RUM AND HONE Y BANANAS SERVES 4

What could be better than a banana split? How about a banana split that’s caramelized and extra sticky with rum?

4 large firm bananas or 8 smaller ones 4 tbsp rum (dark, coconut or spiced) 4 tbsp honey Vanilla ice cream, to serve Cherries, to serve

1 Preheat griddle or grill pan over medium. 2 Peel and cut the large bananas in half length-ways. If using smaller ones, leave them whole. 3 In a small bowl, combine rum and honey till smooth. Reserve 1/3 for serving. 4 Lightly oil griddle or grill pan. Place bananas on griddle or pan, and brush with 1/2 rum mixture. 5 Cook for 2 minutes then turn, brushing again with remaining rum mixture. Cook for another 2 minutes, or until caramelized. 6 Serve with ice cream, cherries, and a drizzle of reserved rum mixture.

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Models shown are not available in all markets. Please see dcsappliances.com for more information and design inspiration.


MAK ING CLE AN UP E ASY The unique DCS DishDrawer™ Dishwasher makes clean up simple. Ergonomic design and brushed stainless steel finish offers kitchen design flexibility with superior results. DishDrawer™ Dishwashers give you full control and offer energy savings. The Double DishDrawer™ Dishwasher allows you to use both drawers for up to 14 place settings, or just one for smaller loads. A flow through detergent dispenser guarantees a great clean every time. All models offer nine wash cycles and each drawer can be independently programmed so you can wash delicate glassware in one while cleaning pots in another. All wash cycles include an eco option and are Energy Star approved. A panel ready version allows you to seamlessly blend your DCS DishDrawer™ Dishwasher with your kitchen. Other features include integrated one touch controls, a delay start option and quiet operation. Safety features include a control key lock and drawer lock.

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CUS T OMER CARE Peace-of-mind purchase Call 24 hours a day, 7 days a week

Our Customer Care Representatives can offer advice on the appliance to best suit your needs, and have extensive knowledge on how to use our products. We can also arrange for a qualified service technician to install selected products for you and let you know the location of your closest DCS dealers. Nobody is better suited to install, service, and repair your DCS and Fisher & Paykel appliances than our specially trained service technicians.

Email us at customercare@fisherpaykel.com or call us 24/7

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1 – 888 – 936 – 7872

AUGUST 2016 PART NO. DCSUSMAG0704

DCS Appliances has a 24 hour inquiry service so you can speak to a Customer Care Representatives about any questions you might have.


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The Cook  

DCS Indoor Magazine - Issue 1

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