Last weekend, I attended the Epicurean Classic culinary event in St. Joseph. Wow…if you’ll pardon the pun, I was whisked away. The chefs were amazing, the food was spectacular, and the kitchen gadgets were dazzingly shiny. (Imagine four separate fully-outfitted kitchens al fresco underneath huge white tents — how great would that set-up be in [...]
Why use a tool for one use when you can use it for five? Or six, or seven? Witness the ubiquitous egg-slicer, a tool that is capable of much more than its name implies. Assuming that you have a sturdy version (preferably made entirely of metal), you can slice anything soft and roughly egg-sized: strawberries, [...]
Continue reading about Eggs, Schmeggs…It’s Time to Multi-Task!
Here are my top ten favorite tools to use with produce–I’d go so far as to say they’re indispensable. Having these in your kitchen will make your cooking much easier and more enjoyable: – Several wooden cutting boards (see article on cutting boards for more information) – Knives (and knife sharpener!) – Vegetable peeler – [...]
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
