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Ask any chef and he will tell you a good, sharp knife is the most important tool an aspiring culinarian will need. A good knife can range in price anywhere from around $20 to hundreds of dollars, so the choices are many. For a good-quality, sharp knife that is easy to maintain but won’t break the bank, buy a “stamped” knife, one where the blade is machine-stamped and has either a wood or plastic handle. A good, solidly made saute or frying pan is another kitchen essential. Choose something that feels heavy for its size and has a stainless-steel cooking surface. Avoid solid aluminum pans as the metal can react to acidic foods and does not do as good a job conducting heat evenly. Also, buy a pan that is all metal (no plastic or rubber handles). An all-metal pan can be used on the stove top, as well as in the oven. A heavy-bottomed steel pan (10-inch is a good start) will help you avoid scorching food because it does not heat up too quickly. A wooden spoon, either concave or flat, is an important tool for making sure that your food comes out of the pan unburned. Use your wooden spoon to stir around the edges and corners of the pot, the danger zones that are often left untouched by your traditional square spatula. Also, stirring the bottom of a metal cooking vessel with a metal spoon or spatula could potentially create off-flavors and colors in your finished product, and if using nonstick cookware, a wooden spoon will not damage the valuable non-stick coating. In the professional kitchen, there may be one tool that spends more time in the hands of the cooks than their knives. Flipping a steak, searing a roast, blanching vegetables, even lifting a hot saute pan or to finish plating, tongs do it all. A good pair of tongs will definitely come in handy in the home kitchen while prepping, cooking and serving. Locking tongs take up less room when stored, too. Choose a 10- to 12-inch size. Anything longer becomes difficult to use. Depending on how much money you plan to spend on your kitchen, some of the items mentioned here could easily be upgraded. If you love hunting for a bargain, check out a professional restaurant supply store in your area. These stores sell kitchen equipment to professionals for prices far below those of the boutique kitchen stores at your local mall and are often of superior quality to the equipment at your local Walmart. The best deals at the restaurant supply stores can be found in the used kitchen equipment. Source: www.bnd.com
Brunswick resident Carmen Greenlee fantasizes about paring down her belongings to live in a tiny house. She’s not sure of the location yet, but in her fantasy, the plot of land upon which it will sit will be wooded for privacy, but not too densely wooded, because the sun will need to flow easily through south-facing, floor-to-ceiling windows. And sitting on the small stove top in Greenlee’s tiny house, will be her “desert island” piece of cookware, a sleek-lined, cast iron-bottomed and ceramic-topped tagine. A tagine is a North African earthenware cooking pot comprising a 2-inch deep, round base and a conical lid. It’s traditionally used to make flavorful stews that go by the same name. Establishing a “desert island” anything – music, food, books, cookware, clothing – is a mental exercise that lets consumers ruminate on minimalist collections of what they’d want to listen to, eat, wear or read over and over again if they were... It’s also a lesson that can recalibrate a mindset (and possibly a lifestyle) away from consumerism towards sustainable acquisition practices. Greenlee is a reformed cooking gadget hoarder. Until she renovated her postwar Cape in 2013, her kitchen was outfitted with everything from a pierogi press and marrow spoons to a chinois (an expensive, fine-meshed, pointed strainer used to make bisque) and baguette baking racks. In the course of the remodeling, she got rid of extraneous, single-purpose cooking apparatus, but agreed to take in a 9½-inch tagine made by Beka Cookware, a hand-me-down from a friend who was also de-cluttering his kitchen in preparation for a... He convinced her it would look fantastic sitting on the stove in her new, modern kitchen. Greenlee, a style maven, admits to being drawn to the vessel’s looks. But being a librarian, she reached for a copy of Paula Wolfert’s “The Food of Morocco” to learn how to use it to make Berber tagines. Greenlee came to love a variety of these richly flavored stews (see recipe), but found she was also reaching for the tagine often to cook other foods in other ways. She is now hard-pressed to think of many culinary duties it can’t handle, either on the stove top (over gas, electric and induction heat) or in the oven. She can braise, bake, fry and poach in it. and use it as a bain-marie, a pancake griddle, a casserole pan or a table-worthy serving dish. The straight sides make it. Source: www.pressherald.com
If you’re anything like us, you’re either off campus already or getting ready to abandon the dorm life for good. Summer is well on its way, and many of you will be living on your own for the first time starting in May or August. Chances are you won’t choose to retain your university meal plan, and if so, you’ll need to know how to feed yourself. It’s not as easy as it sounds, though. You can’t survive on snack cakes and ramen noodles (you probably can, but you shouldn’t want to). Eventually you’ve got to learn how to use an oven and a stove and other appliances. Below you’ll find a list of essentials for any kitchen, and hopefully, with our help you can expand your repertoire beyond spaghetti and mac and cheese. Appliances. It’s a safe bet that your apartment or house will have an oven with a stovetop, a microwave and a refrigerator. But a smart home chef will keep a couple other small appliances around to make cooking much easier. Rice cooker (for white and brown rice). Slow cooker/Crock-Pot. Toaster/Toaster Oven. Coffee maker. Utensils/Tools. You often don’t realize you need additional utensils until the very moment you need them. You won’t realize you don’t own a pizza cutter until you hear the oven beep, and you won’t remember you need a spatula until your scrambled eggs are already burning. (Metal/Rubber) Spatulas/Wooden spoons. Forks/Knives/Spoons. Chef’s knife. Can opener. Pizza cutter. Vegetable peeler. Food thermometer. Cutting board. Measuring cups/spoons. Strainer/Colander. Mixing bowls. Pot holders/Oven mitts. These are the most essential items on the list. When you get to Bed, Bath and Beyond, or wherever you decide to buy all of this stuff, start here. Non-stick frying pan. Sauce pan with lid. Stock/Sauce pot with lid. 9’’ x 13’’ baking pan. Baking sheet. These ones are obvious, but you can still forget about them, and then you’ll end up eating food off of frisbees like April and Andy on “Parks and Recreation. Microwave-safe (small and large) plates/bowls. Large serving dish/bowl. Cleaning supplies. With all different kinds of food matter flying around, your kitchen can go from spotless to catastrophic in just one meal. Source: www.dailynebraskan.com
The Kuhn Rikon Ratchet Safety Lidlifter is a handy gadget that removes pop tabs and lids from cans with no mess or sharp edges. Two waterproof probes relay time and temperature back; Black cube cookware won the 2015 IHA Innovation Award; This
The folks over at Joseph Joseph—the company known for its genius space-saving housewares—want to change the way you think about making full meals in a microwave with specially engineered cookware. The M Cuisine Collection includes a stackable
future-gear-part-2 alite Alite San-Fran based Alite keeps making it fun to get into the outdoors. In addition to introducing their new Sierra Sack this spring—tents that go up fast and can be literally zipped together to create a veritable mansion at
(Room Essentials/ 8-quart Stockpot-Red at target.com as well as in stores.) Note: A smaller sauce pan with a lid and handle is also a very useful purchase. STRAINER. Whether making a sauce or straining pasta, you'll need a strainer or colander. In
Rich said he started with a few pumpkin pie recipes that didn't pan out until another staff member suggested ... Remove from heat and let cool enough to be handled. Pour through a strainer into a glass jar or bowl. Let the liquid cool until lukewarm.