Cutting Board
Tuesday Tip
Stabilizing a Cutting Board
Posts Tagged ‘tip’
Stabilizing a Cutting Board
Tuesday, February 12th, 2013Oven 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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How to Prep a Pomegranate
Tuesday, November 13th, 2012
Pomegranate
Tuesday Tip
How to Prep a Pomegranate
When I first started finding and using pomegranates I heard and read a few various techniques for removing the seeds. The most common method I saw was cutting the pomegranate in half, taking a rolling pin, and hitting it to release the seeds. All this managed to do for me was release a few seeds and splatter a lot of red juice.
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Planning Chicken Dishes
Tuesday, October 30th, 2012
Almond Encrusted Chicken
Tuesday Tip
Planning Chicken Dishes
A couple years ago I did a post on cutting a whole chicken into pieces. This can save money and take very little time and effort. And, if you go to a butcher or a good grocery store for meat, often they will do this for you at no additional charge.
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