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Product Review: Calphalon Unison Nonstick Sauté Pan
We can’t remember the last time we’ve been this excited about a pan – and a nonstick pan at that! Nonstick pans often lose out in both kitchen performance and sheer sex-appeal to their brighter, shinier stainless steel cousins, but Calphalon has definitely been taking some strides to close the gap. This one can sear meat and can even go in the dishwasher!
Nov 5, 2009
Create Counter Space: Over-the-Sink Cutting Boards
In our kitchen tour last week, we highlighted one of our favorite small space solutions: an over-the-sink cutting board. Use it any time you need extra counter space, whether it’s for chopping vegetables, mixing a cake, or holding a cookbook (just don’t turn on the faucet!).While it is not necessary to use a cutting board specifically designed for over-the-sink use, we like the built-in colanders offered in many models.
Sep 22, 2009
How Do I Keep Food From Sticking To My All-Clad Skillet? Good Questions
Q: I recently decided to upgrade from an ailing frying pan to a 9″ All-Clad French skillet, and felt really excited about making a purchase that made me feel both grown-up and self-indulgent at the same time. As someone who has never been fond of “no-stick” pans I opted for the regular finish.
Sep 10, 2009
Quick Tip: Separate Your Measuring Spoons!
Removing the measuring spoonsrightThis is one of those simple and rather obvious tips that really makes such a difference. Single measuring spoons are a lot easier to maneuver into small jars of ingredients, and we’re not constantly trying to keep used measuring spoons from touching the clean ones. We also use the tablespoon and teaspoon measure the most, so there’s really no need to mess with the entire set every time we cook.
Sep 4, 2009
Napa Pantry: 7 Picks From Michael Chiarello
We’ve spent more time than we care to admit gushing over the lighting and copper pans in Michael Chiarello’s Napa Pantry store. Although beautiful, they’re not exactly in our budget, so instead we’ve rounded up 7 colorful picks from Michael himself, that are a little more in reach for home cooks! He loves them and so do we!These picks are a great way to bring in a little color in some unexpected places (who would have thought a griddle could have been colorful?!).
Sep 3, 2009
Korean Cooking Pots: Dolsot and Ddukbaegi
One of the best things my partner’s mother ever handed down to us was her large ddukbaegi, or Korean earthenware pot. (She was downgrading to a smaller one for herself.) When I think of the pot, I imagine sounds: bubbling stews, sizzing rice, and the satisfying clunk of the heavy lid. Much of Korean cuisine is down to earth, and the traditional cooking pots – ddukbaegi and dolsot – share this unpretentious, robust aesthetic.
Jul 15, 2009
In Praise of the Melon Baller
Although they held a strange fascination for us as children, melon ballers certainly aren’t the first thing that come to mind when we think about essential kitchen equipment these days. But if you’ve unearthed one during your kitchen de-cluttering and are on the fence about tossing it in the give-away pile, we think you should keep it.
Apr 29, 2009
Five Practical Kitchen Designs from Tomas Kral
We just came across Tomas Kral’s portfolio of kitchen tool designs, and we love his practical yet whimsical sensibility. Take a look at five designs that have real potential for use in the kitchen!We love looking at designers’ portfolios and prototypes for new kitchen gadgets, but we’re often left a little cold by the lack of potential for really practical applications. They may look cool, but they’re not going to work in a real kitchen.
Mar 13, 2009
Knife Skills: The Claw
We briefly mentioned this technique in our round-up of knife skills lessons last week, and today we wanted to spend a little more time with it. The “claw” is all about being safe with knives and preventing any kitchen misadventures. Here’s how it’s done!Perhaps obviously, this technique is called “the claw” for the shape your hand should be making while you do it!
Feb 9, 2009
Kitchen Equipment: Choosing a Pasta Maker
If you’re starting to make pasta at home and don’t already have a pasta maker, you’re going to start pining for one soon, we guarantee! With price tags often over the $100 mark, basic pasta makers can feel like a pretty big investment to most of us. Here are a few thoughts and bits of advice for when you (inevitably) start looking…The vast majority of pasta makers on the market are hand-crank models that clamp onto your table or counter top with a vice.
Jan 22, 2009
Quick Tip: How to Keep Your Cutting Board from Slipping
Trying to use a cutting board that slips against the counter with every motion of your knife is not only annoying, it’s dangerous! Don’t worry – this is one kitchen grievance that’s easy to solve.The easiest and cheapest way to keep your cutting board from slipping is to put a damp paper towel or damp kitchen cloth under your cutting board. This creates friction between your board and the counter to keep things from slipping.
Oct 20, 2008
Hess Pottery: Unglazed Earthenware Pie Plates
I’m a pie girl. And when the stone fruits start dropping from the trees, my pie plate begins its annual workout. My mother in law turned me onto a great pie plate from Hess Pottery, a little company in Reeds Spring, Missouri, started in 1979 by Tom Hess. She’d gotten one as a gift, and I’ve since given it as a gift. The pie love goes ’round and ’round.The Hess Pie Plate is made from smooth, native red clay without any harmful glazes.
Sep 9, 2008
Strainer, Colander, Chinois: What’s the Difference?
We use these words (ok, maybe not chinois so much) interchangeably to describe something, usually metal, that holds solid ingredients while liquid passes through it. It’s a strainer, a colander, a mesh thingy, whatever. In reality, there are differences, especially when it comes to that chinois… A strainer is really a catchall name for any type of, well, strainer. It is usually fine mesh and bowl-shaped, good for rinsing a pint of berries or draining pasta.
Sep 4, 2008
Knife Skills: Keeping Your Knife Sharp
Once you’ve gone to all the trouble of sharpening your knife, the next step is keeping that way! This is easy to do and only takes a few seconds. Here’s how…As you use your knife, the sharp edge will gradually start to curl under. When you sharpen your knife on a steel, you’re actually just straightening the edge back out again. (This is as opposed to sharpening your knife on a whetstone, where metal is being removed to form a sharper edge.
Aug 25, 2008
Kitchen Nightmares: Cleaning Scorched and Burnt Food Off Pots and Pans
Has this ever happen to you? We’d just finished enjoying a home-cooked meal and went back to the kitchen for cleanup to find this. Scorched food burnt to the bottom of the pan. Sigh. Whoops. We were searing something and took it a little too far, or we were making soup and didn’t realize the bottom burned until it was too late. It happens. And when it does, here are a few things we try. 1. Deglaze the pan.
Jul 24, 2008
Simple Tip: The Better Way to Un-Stick a Bag of Ice
For those of us without separate, large capacity ice machines in our homes, bags like this are a necessity at times — any time you need to fill a bucket or re-fill drinks for a crowd. And without fail, the store-bought bag of ice becomes a rock-hard, solid block if left to its own devices in the freezer.We always pull it out and heave it on the floor in big thumps, disturbing the neighbors, and usually breaking the bag so that newly separated cubes go flying across the kitchen.
Jul 17, 2008
Grilling Tip: Do You Need to Soak Kabob Skewers?
We’ve always read we should soak wooden or bamboo skewers in water for half an hour or so before putting them on the grill. Otherwise, they’ll catch fire. True or false? Well, it’s a practice that’s up for debate, and we haven’t skewered enough kabobs in our day to have an adequate comparison of soaked vs. non-soaked sticks.
Jul 9, 2008
Specialty Tool: Best Oyster Knives
We usually leave the oyster shucking to the professionals. We’ve watched rubber-gloved guys behind the counter at Casamento’s in New Orleans open and loosen hundreds of raw oysters, jamming their blunt oyster knives into each shell with expert precision.But we’ve had the occasional pleasure of opening our own oysters, thanks to a family member who likes to smoke big batches tucked in wet towels on his grill.
Jun 17, 2008
Baking Tools: Wear and Care of Your Pizza Stone
So you’ve invested in a pizza stone–or dusted it off from where it was hiding at the bottom of the cupboard!You’re loving it when you bake your pizzas, artisan loaves, and various baked goodies.Now it’s collected a few spills and stains. Lovingly gained, but spills and stains none the less.How should you be cleaning your pizza stone and what kind of wear is normal? Read on!First off, always heat the stone with the oven.
Jun 5, 2008
Happy Kitchen: Caring for Wooden Utensils
We’ve talked a lot recentlyWooden utensils do have one downside: they quickly lose their attractive glossy finish, are prone to cracking, and are generally a little fussy to take care of. Here are a few simple steps to help you avoid replacing them every few months.Always hand wash wood utensils with soap and warm water. Unfortunately, the harsh detergent and heat in the dishwasher will wreck the wood in just a few cycles.Dry wooden spoons with a towel instead of letting them air dry.
May 5, 2008
Essential Kitchen Tools: A Baking Stone
Unless you’re lucky enough to have a brick hearth oven in your back yard, a baking stone–also called a pizza stone–is an essential tool for all of us would-be bakers!These stones mimic the conditions in those brick ovens by absorbing heat from your oven and allowing you to bake loaves right on top of the heat source. This creates a direct transfer of heat and ensures that your loaves are cooked evenly.
Apr 30, 2008
Good Question: How to Clean Rusty Dansk Cookware
I have a full set of the Dansk (DANSK IHC KOBENWARE on bottoms) Kobenstyle cookware in navy blue and white that has served me well, but the bottoms of all of the pots and pans have rusted and leave rust rings in my sink if I don’t clean them immediately. How do I safely remove the rust and somehow seal the bottoms so that they do not continue to rust in the future?(To All Good Questions) We love Dansk Kobenstyle pots and pans; you can’t beat that classic look and punchy color.
Apr 11, 2008
Handy Kitchen Tool: The Bench Scraper
Whenever we have bread dough to separate, icebox cookies to cut apart, or even onions to scoop into a prep bowl, we find ourselves reaching for our bench scraper. As those of us diving into the Kitchn Cure this week start to think about trimming down the number of utensils cluttering our drawers, this one is definitely a keeper.A bench scraper is primarily intended for baking, where you’ll sometimes hear it referred to as a bench cutter or pastry scraper.
Mar 17, 2008
Good Question: Best Manual Knife Sharpener?
Here’s a question from reader artichoke queen. How do you keep your knives sharp? Looking for a good, manual knife sharpener that will work on Global knives and others. The Furi has been recommended. Any suggestions?(To All Good Questions) We confess right now that we are not as diligent as wes should be at sharpening our knives, so this is a learning point for us as well. Sara Kate initially suggested just getting a steel and stone.
Mar 7, 2008
Kamei Restaurant Supply: San Francisco
Like a well-stocked bakery entices the passing sweets addict, the doublewide storefront of Kamei Restaurant Supply beckons kitchen junkies inside.With its unparalleled selection, this is one of the best kitchen supply stores in the city. It’s really two stores in one. There are rows of commercial goods like hotel pans, industrial stockpots and plain white, deep soup bowls.
Dec 11, 2006
Bowery Kitchen Supplies: New York, NY
Don’t let the name confuse you. While Bowery Kitchen Supplies does maintain a “to the trade” location on the Bowery, their main retail operation is in the Chelsea Market.Bowery Kitchen Supplies serves the Food Network, which has studios and offices in Chelsea Market. Though I’ve never seen a celebrity chef perusing the aisles of Bowery Kitchen Supplies, pictures on their website prove Alton and Emeril are fans.
Oct 31, 2006