Several years ago, a friend gave me a “Touch of Oil” non-aerosol plastic spray container. This is by far one of the most useful things I have in my kitchen! The beauty of it is that you can fill it with whatever oil you want. You can also easily clean it between re-uses. It’s made [...]
Yes, they’re blenders, but not the kind you’d use to whip up your morning smoothie. They are electrically-operated, though, and the idea behind them is the same. The main difference is their shape: they’re long, hand-held sticks with a small blade at one end. This design allows you to dunk them down into pots and [...]
In “Tips for the New Cook,” I stressed the importance of keeping your knives sharp, saying that you are more likely to cut yourself with a dull blade than a sharp one. One of my readers called me out on the technicality of the statement, pointing out that a sharp edge is more likely to [...]
In an earlier post (“Tips for the New Cook”), I mentioned using wooden boards for fruit and veggies and plastic for meat. A reader has asked, “Why not use plastic for produce?” You absolutely could, but for the sake of knowing which board you’re using for meat and which for produce, I recommend using the [...]
Continue reading about Battle of the Boards: Plastic vs. Wood
Not only does it have a cute name and an engaging shape, the whisk is indispensable in the kitchen. Use it to: De-lump gravies and sauces Make a smooth roux Fold delicate ingredients together Combine dry ingredients–this functions like sifting Whisks are made out of metal, plastic (safe for non-stick cookware), even bamboo. Some varieties [...]
