Doing any kind of preserving means a lot of time at the cutting board — chopping tomatoes for sauce, strawberries for jam, cabbage for sauerkraut. But even if you're just prepping dinner, a cutting board that slips around as you chop is risky business. Here are five easy ways to make that cutting board slip-proof and keep your fingertips safe!
Q: I want to make something American for a friend coming back from living abroad, and so I decided to make his favorite food: fried chicken. My main question is the pan. Most recipes recommend cast iron for the even distribution, but I don't have one of those. Can I get away with using something else?
Q: My mother just gave me several silicone microwave cookware products from Lekue in an effort to help me cook healthy meals quickly. She sent a steam case, microwave pot, egg poachers, omelet maker and silicone bag for reheating leftovers. Do your readers have advice for where to start with trying out this kind of cooking?
I've been going to Upstate New York for the past few weeks with some friends who do many style-y things for a living, and one of them is that they collect antiques to sell in their store in Fort Greene, Brooklyn. They are good friends to have in many ways, but one of my favorite things about having these housemates is the way they can do a flea market like no one else. Lately, I've learned some of their tricks.
So this year, my summer travel souvenirs are mostly old funky things, and mostly for my kitchen of course. There are napkins that come with the musty odor of history and serving pieces that wear the nicks of time. I have perfectly seasoned cast-iron skillets and an ornate fish server I use for summer pies. I love each and every piece, and so does my wallet.
Last week I went to the Total Home event in New York, an annual showcase of new products from a few select brands, including Le Creuset, Simplehuman, Schmidt Bros knives, Edgeware, and Casabella. Here are a few new products that caught my eye:
I've spent a lot of time at the beach, in rental houses, and as a guest in other people's vacation homes, so I know what I can't live without. (You should see the list of beauty products I need for a week!) Here are the five things I must have in my beach kitchen:
Yesterday I 'fessed up to something you may be able to relate to: I've spent years in an uneasy relationship with my cast iron skillet. It is so delicate, for all its brawny heft, demanding to be seasoned, kept away from tomatoes, and cleaned just right; if soap or vinegar comes near start all over again! Who needs that kind of fuss in the kitchen? Not me. But I just hadn't learned yet to love my cast iron skillet.
Given proper loving care — and less of it than you might think — the cast iron skillet can be your friend with benefits in the kitchen. Here are 35 ways to love your skillet more; it will love you back — I promise.
While our party line, here at The Kitchn, is that the cast iron skillet is one of your best friends in the kitchen, I've always been a little intimidated by mine. It just seemed so demanding, so finicky. I'd season it and carefully wash it (wait — was I supposed to use soap? Yes or no?) and dry it, but it would still develop spots of rust. And then I found a better way of drying it, and this pan rose once again in my estimation.
Q: I am one of those "can't boil water" people who never really cooks. I want to learn, but I'm not sure where to start. I'm finally moving into my own place this summer and I don't have any tools of my own. What do I need and what are some easy recipes that I can start learning with?