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Chiffon Cake (Video)

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Whip up smiles! Create magic in the kitchen with Chiffon Cake, a delightful treat for the whole family. Easy, breezy, and oh-so-yummy! 🍰✨

This recipe is inspired by John Kanell from the Preppy Kitchen, as I find his in-depth explanations for fledgling bakers (like me!) to be immensely helpful. Please be sure to check out all his amazing desserts and more!

If you plan on baking this, or any cake, I highly encourage you to get a Kitchen Digital Scale to weigh your dry ingredients. Your cakes will consistently come out better for it, plus it saves time. Who can argue with that?

For this recipe, I used my Deluxe Stand Mixer and our NEW Tube Cake Pan and Wood Cake Stand:

Deluxe Stand Mixer

Magic in the Mixing

Tube Cake Pan:

Bake Your Best Angel Food Cake

Add a little sweetness to your day with the Tube Cake Pan. Use this 10″ (25-cm) pan to bake light and airy angel food cakes, chiffon cakes, or pound cakes with ease. Made of heavy-duty steel, this pan has an integrated center tube and a removable bottom to ensure even heat distribution and uniform rising—and it will help keep your cakes from collapsing.

When it’s time to remove your cake from the oven, immediately flip the pan over so onto the feet. The elevation will help it cool faster, so you can enjoy your cake sooner. The interior nonstick coating and included release tool make it easy to remove your cake from the pan.

About Blue Enamel Nonstick Bakeware

From donut holes and muffins to fun custom cakes, you’ll find the perfect nonstick pans to make any tasty treat. Each pan is made with steel and has Pampered Chef’s exclusive high-quality nonstick coating, so you’ll get an even bake, easy release, and effortless cleanup every time. Plus, the blue exterior enamel coating gives the pans a lovely celebratory design that looks great in any kitchen.

Wood Cake Stand

Impress Guests With This Wooden Cake Stand

Create a delicious display at home by placing a tiered cake, or an assortment of pastries or appetizers on the Wood Cake Stand. Made from natural acacia wood, this 12″ (30-cm) stand is the perfect size for all kinds of sweet and savory treats.!

You can use it as a traditional cake stand or flip it over for a tiered cupcake display or setup for veggies and dip, or use the large and small platters separately as charcuterie boards.

Click the links to get your Deluxe Stand Mixer, Tube Cake Pan, and Wood Cake Stand today. You’ll be glad you did.

Let’s jump right in!

Ingredients

7 large eggs whites room temperature
7 large egg yolks room temperature
1¾ cups cake flour
1 1/3 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
¾ cup cold water
½ cup vegetable oil
2 teaspoons vanilla extract
½ teaspoon cream of tartar

Instructions

Place one of your oven racks to the lowest level, then preheat the oven to 325°F/165⁰C.

Separate your egg yolks and egg whites; allow them to sit for 30 minutes, or until they reach room temperature.

Weigh and sift together flour, sugar, baking powder, and salt. This is important – don’t skip!

In another bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Pour egg yolk mixture into the flour mixture, whisking until fully incorporated.

In the bowl* of the Deluxe Stand Mixer fitted with a whisk attachment, beat egg whites and cream of tartar on Level 6 speed until stiff peaks form, about 5-6 minutes. *Please make sure your bowl is dry, so that the egg whites can make peaks.

Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into an ungreased Tube Cake Pan. Run the releasing tool gently through the batter to release any larger air pockets. Bake on the lowest rack for 55 minutes or until the Cake Tester & Releaser (or a wooden pick) inserted in the center comes out clean.

Immediately invert the pan onto a cooling rack and let the cake cool completely in the pan. When cooled, gently the releasing tool around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

For HOSTS – Get 60% off any product or set—including new products! See details.

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

March 5, 2024March 5, 2024

Imapampchef

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Sous Vide Salmon (Video)

Buttery, flaky, and irresistibly moist, this Sous Vide Salmon is created with this easy hands-off method of cooking that delivers a flavor-filled dinner every time!

Here’s a quick Sous Vide refresher:

Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.

To Brine or Not to Brine?

Drying brining salmon with salt before sous vide cooking serves several important purposes:

Flavor Enhancement: The salt in the dry brine enhances the natural flavors of the salmon. It not only adds a savory taste but also helps accentuate the inherent richness of the fish.
Texture Improvement: Dry brining aids in modifying the texture of the salmon. It works to firm up the flesh slightly, giving it a more appealing texture when cooked sous vide. This ensures that the salmon maintains its structure while still achieving the desired level of tenderness.
Moisture Retention: While it may seem counterintuitive, dry brining helps the salmon retain moisture during the sous vide process. The salt draws out excess moisture initially, but then it gets reabsorbed, along with the seasoned flavors, resulting in a juicier and more succulent final product.
Consistent Seasoning: Dry brining provides a more even distribution of salt across the salmon. This ensures that each bite is consistently seasoned, preventing pockets of blandness or excessive saltiness in different parts of the fish.
Improved Sous Vide Precision: Removing excess moisture from the surface of the salmon through dry brining contributes to more effective sous vide cooking. With less surface moisture, the sous vide process can more efficiently transfer heat to the salmon, promoting a precise and uniform cooking experience.
Enhanced Sous Vide Bag Seal: The surface dryness achieved through dry brining facilitates a better seal when placing the salmon in the sous vide bag. This is crucial for an airtight seal, preventing water from entering the bag and compromising the sous vide cooking process.

Sous Vide and Seafood

The sous vide method of cooking is a fantastic way to preserve the texture and flavor of your seafood, without ever overcooking. It is also one of the most nutritious methods of cooking, since we are using a lower temperature, we will be retaining more nutrients. Also, it’s just so darn easy, you should give it a try.

For this recipe, I used my Deluxe Multi Cooker and Large Reusable Storage Bag:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)

Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.

16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.

Built in carrying handles, hidden cord storage, and an on/off switch.

Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Large Reusable Storage Bag

Save on Bags for Sous Vide Cooking

There’s plenty of room in this bag for transporting snacks or storing leftovers. Use it to steam vegetables in boiling water or in the microwave or freeze any fresh foods all while reducing single-use plastics storage bags. And, with this large reusable silicone bag, sous vide meals get even easier to make at home. Simply put your food in the bag, remove air, seal it with the leakproof zipper, and place in your water bath. Wash it and reuse it lots of different ways.

Product Details

BPA, Lead, PVC, and Phthalate-free
Label the outside with any non-toxic dry erase marker
Holds 8 cups (1.9 L)
Freezer-, microwave-, and oven-safe up to 400°F (200°C)
Dishwasher-safe for easy cleaning

Click the link to get your Deluxe Multi Cooker and Large Reusable Storage Bag today. You’ll be glad you did.

Let’s jump right in!

Ingredients

12-ounces Salmon cut into two pieces
Kosher Salt
1 tablespoon olive oil
Black pepper
2 Lemon slices
2 Thyme sprigs

Garnish

Parsley
Lemon wedges

Instructions

Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 120° F/48.9° C and the timer for 1 hour. Lock the lid and press START. It will display the word “RUN“.

Slice half of the lemon into slices, and the remaining half into wedges.

BRINE – Salt the salmon and let rest for 15 minutes, up to one hour. Pat dry.

Brush salmon with olive oil. Season salmon with salt and pepper to taste.

Place a lemon slice on each piece of salmon. in Large Reusable Storage Bag or zip top freezer bag, then add salmon in one layer. Add sprigs of thyme to each piece of salmon.

When you hear beeps and ADD is displayed on the Deluxe Multi Cooker, open the lid and submerge the bag gently in water using the water displacement method*.

*Water Displacement method: seal the bag almost all the way, leaving a small corner open. Slowly submerge the bag into the water, gently pressing to help air escape. Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.

Lock the lid and press START. It will display the time that you set it for.

Cooking times:

If your filets are 1’ thick, cook between 30-45 minutes
If your filets are 1.5” thick, cook between 45-60 minutes

When the timer is up (or when you are finished cooking based on thickness), press CANCEL.

Carefully remove the bag. Use a fish spatula to gently remove salmon Remove salmon from the bag and put onto a small sheet pan. Remove lemon slices and thyme, then pat the salmon dry and let rest for a few minutes.

Turn your broiler to HIGH, and broil salmon for 3-5 minutes, until lightly browned on top.

Garnish with parsley, if desired. Serve with lemon wedges.

Sous Vide Salmon (Video)

Buttery, flaky, and irresistibly moist, this Sous Vide Salmon is created with this easy hands-off method of cooking that delivers a flavor-filled dinner every time.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Brine Time 15

Course dinner, Main Course

Cuisine French

Servings servings

Calories 94 kcal

Equipment

US Customary – Metric

Ingredients

Garnish

▢ Parsley
▢ Lemon wedges

Get Recipe Ingredients

Instructions

Fill the inner pot of the Deluxe Multi Cooker with water 1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 120° F/48.9° C and the timer for 1 hour. Lock the lid and press START. It will display the word "RUN".
Slice half of the lemon into slices, and the remaining half into wedges.
2 Lemon slices
BRINE – Salt the salmon and let rest for 15 minutes, up to one hour. Pat dry.
Kosher Salt, 12- ounces Salmon cut into two pieces
Brush salmon with olive oil. Season salmon with salt and pepper to taste.
1 tablespoon olive oil, Black pepper
Place a lemon slice on each piece of salmon. in Large Reusable Storage Bag or zip top freezer bag, then add salmon in one layer. Add sprigs of thyme to each piece of salmon.
2 Thyme sprigs, 2 Lemon slices
When you hear beeps and ADD is displayed on the Deluxe Multi Cooker, open the lid and submerge the bag gently in water using the water displacement method. Water Displacement Method: seal the bag almost all the way, leaving a small corner open. Slowly submerge the bag into the water, gently pressing to help air escape. Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.
Lock the lid and press START. It will display the time that you set it for.
Cooking times:
If your fillets are 1’ thick, cook between 30-45 minutes
If your fillets are 1.5” thick, cook between 45-60 minutes
When the timer is up (or when you are finished cooking based on thickness), press CANCEL.
Carefully remove the bag. Use a fish spatula to gently remove salmon Remove salmon from the bag and put onto a small sheet pan. Remove lemon slices and thyme, then pat the salmon dry and let rest for a few minutes.
Turn your broiler to HIGH, and broil salmon for 3-5 minutes, until lightly browned on top.
Garnish with parsley, if desired. Serve with lemon wedges.
Parsley, Lemon wedges

Notes

You can alternatively keep the salmon in the reusable bag and place the bag in ice water for 5 minutes or until chilled. Dry the bag and label it, then place in the refrigerator up to 48 hours or the freezer up to three months.

Nutrition Estimate

Calories: 94kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2mgPotassium: 155mgFiber: 3gSugar: 3gVitamin A: 71IUVitamin C: 59mgCalcium: 32mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword pampered chef, salmon, seafood, sous vide

Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

January 9, 2024January 8, 2024

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Danish Oatmeal Cookies – Allrecipes

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These Danish Oatmeal are melt-in-your-mouth buttery! They make a delicious addition to your holiday cookie platter, or anytime. I found this recipe many years ago on Allrecipes, and it’s a family favorite.

To make these cookies, I used my Deluxe Stand Mixer, Small Scoop and Rectangle Stone:

Deluxe Stand Mixer – Magic in the Mixing

Small Scoop

Get the scoop! This heavy-duty stainless-steel scoop is great for evenly portioning batters, doughs, fillings, and salads. Squeeze-action handles allow for convenient one-handed use. Approximately 1 tbsp. Dishwasher-safe.

Rectangle Stone

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click the links to get your Deluxe Stand Mixer, Small Scoop and Rectangle Stone today, you’ll be glad you did.

Let’s jump right in!!

Ingredients

1 cup all-purpose flour
1/2 tsp. baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup oats
1 cup chopped pecans
powdered sugar as needed for sprinkling

Instructions

Preheat your oven to 325°F/165⁰C.

Chop pecans and set aside.

Sift flour, baking soda and salt together in a small bowl; set aside.

In Deluxe Stand Mixer, combine butter, confectioners’ sugar and vanilla until the mixture is smooth and creamy.

Add flour to butter mixture, mixing just to incorporate. Add in oats and pecans in on lowest speed just until combined.

Use small scoop to make cookies, and place on baking stone. Bake 20 minutes, until lightly browned.

Remove from oven, and place on rack until completely cool. Sprinkle with powered sugar prior to serving.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

For HOSTS – Get 60% off any product or set—including new products! See details.

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

December 5, 2023December 5, 2023

Imapampchef

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Tostones with Cilantro Ajillo Dipping Sauce – Sophisticated Gourmet

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Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish! Tostones are made from plantains with green skin. They are super easy to make once you know how, and I have used this recipe several times and really love it.

This Dominican Tostones recipe comes from Kamran Siddiqui over at Sophisticated Gourmet, and you can learn more about Kamran here. I absolutely LOVE the homemade cilantro ajillo (garlic) sauce that you serve with these tostones.

What Are Plantains? You may have seen them at the grocery store, next to yellow bananas. While technically they are in the banana family, you would not eat them raw, they are cooked like a vegetable. The skin is green, until it begins to ripen and then it will turn yellow to black when they are very ripe and sweet. Tostones taste like a yuca or potato, I like them better than potato chips!

For this recipe, I used my Pampered Chef Enameled Cast Iron Skillet with Lid and Spider Strainer:

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor. This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. Guarantee

Lifetime guarantee

Spider Strainer:

Stainless Steel Spider Strainer Whether you’re cooking delicate foods like ravioli or eggs, deep frying, or blanching, straining your food should be less…well, straining. Our Spider Strainer has a large, durable stainless-steel wire basket, so you can easily scoop large amounts of food and strain liquids quickly. Lift food out of boiling water, soups, stocks, or oil using the long soft-grip handle so your hands can stay comfortable and safe.

Click the links to purchase the Spider Strainer and Enameled Cast Iron Skillet with Lid today. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Cilantro Ajillo Sauce

4 cloves garlic
1/2 tsp sea salt
1/4 cup fresh cilantro leaves, lightly packed
1/4 cup olive oil

For the Tostones

2 green plantains
1 tablespoon salt
3 cups water
1 cup neutral oil (canola, sunflower, corn, vegetable, etc.

Instructions

For the Cilantro Ajillo Sauce

Add all ingredients to the Manual Food Processor to combine.

For the Tostones

Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.

Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.

Drain plantains, drying well with paper towels.

Heat one cup of neutral oil in a skillet over medium heat. The temperature of the oil should be approximately 325°F/165⁰C.

Place the plantains in the hot oil, cooking for about 4 minutes, until they’re light golden brown. Remove them from the oil and drain on paper towels.

Use a meat tenderizer to smash the plantains flat.

Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.

Place the plantains back in the hot oil, cook one minute or until golden brown and crispy.

Remove from oil and immediately salt them.

Serve tostones with cilantro ajillo sauce on the side.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

For HOSTS – Get 60% off any product or set—including new products! See details.

🎁GUESTS GIFT WITH PURCHASE 🎁

Spend $90 – Get a $15 account credit on your next order!*
PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉