Cutting Board
Tuesday Tip
Stabilizing a Cutting Board
Archive for the ‘Tips/Techniques’ Category
Stabilizing a Cutting Board
Tuesday, February 12th, 2013Wooden Spoons and Spatulas
Tuesday, February 5th, 2013
Wooden Utensils
Tuesday Tool
Wooden Spoons and Spatulas
I use a wooden spoon or spatula almost every night I cook dinner, as well as quite often when making breakfast. These tools are indispensable, plus you don’t need to spend a lot of money on them. Many grocery store chains even carry them.
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Oven Mitts on Pan Handles
Tuesday, January 29th, 2013Tuesday Tip
Oven Mitts on Pan Handles
It’s a good idea to assume all pans and skillets are hot in a kitchen, however, whenever I’m removing a skillet from the oven I always place an oven mitt on the handle. If I don’t, I’m bound to forget, and place my hand on the scalding hot handle. This has happened too many times.
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Knives
Tuesday, December 11th, 2012Tuesday Tip
Knives
There are two popular kitchen knife styles, Western and Japanese. Many people get German knives if they go the western route. Wusthof and Henkles are both popular brands. Japanese knives tend to be more expensive, but are usually harder, and sharpened at a lower degree angle. This means they will stay sharp longer, and allow for thinner slicing. This also means they will last longer, since you don’t need to sharpen them as often.
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Persimmons
Tuesday, November 27th, 2012
Fuyu Persimmon
Persimmons
The two most common varieties of persimmons found in the US are Fuyu and Hachiya. These persimmons have different characteristics, so what you plan to do will determine which type you should use.
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