Tools & Equipment
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Popover Pans: Are They Necessary for Perfect Popovers?
If you find yourself craving popovers with some regularity, as we do, investing in a real popover pan eventually starts to feel quite justifiable. These tins are really only useful for making popovers, but oh, what beautiful popovers they make!Popover pans are distinguished from regular muffin tins by their deep, steep-sided wells. This forces the batter upwards and results in a popover with a puffy dome and crispy sides.Many popover pans have the cups welded to a wire rack.
Feb 24, 2011
Two Unique & Unexpected Benefits of Cooking in Clay
Clay pot cooking seems to be all the rage these days. Earthenware pots are relatively inexpensive and beautiful to look at, as evidenced by the lovely productsChamba clay potWhat we’ve discovered makes us all the more curious to try cooking in one of these pots for ourselves. Two things make clay pots unique, both having to do with the fact that they are made from clay.• 1 The first is that clay is somewhat porous.
Feb 10, 2011
Cheesecloth Alternative: Reusable Flour Sack Towels
We’ve always felt annoyed by cheesecloth. All those gauzy layers and then the stuff isn’t even really reusable. And then we found flour sacks. They’re not really thick enough to be dish towels…but they’re definitely not cheesecloth. They’re perfect.Flour sacks are not really sacks at all, but sheets of fabric made of very thin cotton threads. The weave is tighter than cheesecloth, but loose enough that you can see through the cloth.
Feb 3, 2011
Immersion Blenders: Should You Buy One?
Whenever our food processor leaves chunks in a puréed soup or we don’t feel like hauling out the mixer to make whipped cream, we think about buying an immersion blender. We’ve viewed this handheld blender an unnecessary additional kitchen gadget for years, but now we’re starting to revise our opinion. The biggest thing an immersion blender has going for it is ease of use. It’s handheld, light, and easy to maneuver.
Jan 5, 2011
Cooking Beans in a Clay Pot: A Review of La Chamba
If you’ve read The Kitchn for any length of time, you know that I am a big fan of beans. But not just any old beans — fresh, heirloom dried beansWe are pretty big fans of Chamba, here at The Kitchn. What is La Chamba cookware? It’s a line of black clay pots, bowls, and other cookware made in Colombia using traditional methods. All the pottery is made in the village of La Chamba, and it is made from natural clay mined in the area.
Dec 3, 2010
Favorite New Utensil: Sauté Tool from Epicurean
We never would have thought we’d be completely smitten with something as basic and universal as a spatula. But this wood-composite spatula from Epicurean is one of the best tools to come into our kitchen in a long time! We’re thinking this would make a great gift for all our foodie friends and family this year.Epicurean calls this particular style of spatula a “sauté tool.
Dec 2, 2010
Product Review: Hurom Slow Juicer
Meet my new favorite kitchen appliance. A juicer is not a necessity (though some might insist otherwise!), but I’m definitely smitten with the Hurom Slow Juicer. Here’s why I’ve replaced my old juicer with this one…Centrifugal Juicers versus Masticating JuicersThere are two main types of juicers: centrifugal and masticating.
Nov 5, 2010
Is It Possible To Seal or Repair My Chipped Le Creuset Pot?
Q: Last night my beloved vintage Le Creuset (a gift from my husband’s grandmother to a family friend in the 1960s, and then, 40 years later, from that friend to us as a wedding gift) jumped off the stove and onto the floor, chipping the enamel and cracking the pot.Because the chip is on the outside of the pot, it should still be fine to use, except for a (leaking) hairline fracture extending down from the rim of the pot almost two inches.
Nov 2, 2010
Help Me Figure Out My Tiny Apartment-Sized Oven
Q: I recently took a small studio apartment in order to save some money. It works pretty nicely, but I’m having issues with the apartment-sized oven: the heating elements are so large relative to the rest of the oven that everything I baked is sizzling to a crisp on the bottom way before it’s cooked through! In fact, my baking sheet is starting to get discolored on the bottom.
Oct 11, 2010
What Should I Do With a Damaged Enameled Cast Iron Pot?
Q: I cooked rice in my cast iron pot the other night, and it stuck to the bottom and ripped up some of the enamel. What can I do with this pot? Recycle it? Repair it? Any ideas?Sent by ClaireEditor: Claire, the conventional wisdom is that if the enamel is chipping off the inside of your pot, it’s best not to use it. The enamel could chip off further and end up in your food. Some dispute this though; some cooks simply treat the exposed cast iron and continue using the pot.
Oct 11, 2010
French Vintage: The Mouli Grater
The Mouli grater is a classic, old-school French kitchen tool. Its basic concept is a rotary grater that you turn with one hand whilst pressing the food to be grated (usually cheese) with the other using a hinged handle. The original model by Moulinex is no longer in production, although there are many new knock-off versions to be found in cookware shops. Or you could just pick up a lovely vintage model like the one above, either online or at your local flea market.
Oct 1, 2010
The Real Thing: Basalt Molcajetes
The molcajete is the Mexican version of a mortar, and its accompanying tejolote is the pestle. Use one to grind spices and grains, to mix salsas and guacamole, and even to serve. And when not in use, we think molcajetes have a beautiful, functional aesthetic that’s perfect for displaying in the kitchen: However, not all molcajetes are made equal. There is a cheap version out there that is a combination of concrete and basalt.
Sep 14, 2010
What To Do If Your KitchenAid Stand Mixer Breaks
This morning, a total kitchen tragedy occurred. My professional Kitchenaid mixer wouldn’t turn on. It has seen me through countless recipes — cakes, cupcakes, icings, breakfast treats and more — but today it decided that enough is enough. Not being one to take things lying down, I put the internet to work and rounded up some links to help all of us get our mixers back up and running when they give us the proverbial appliance finger (you know, if they had fingers, that is).
Aug 31, 2010
Help! Why Doesn’t My KitchenAid Ice Cream Maker Work?
Q: Last summer, we bought the KitchenAid ice cream maker attachment, with hopes to be churning out gourmet homemade ice creams like nobody’s business. Thing is — I’ve tried it a number of times with absolutely NO success. Last night, I gave it one last try on my own (following The Kitchn’s recipe for vanilla ice cream), and after 90 minutes, it hadn’t even started to thicken or become ice cream-like.
Aug 13, 2010
Product Review: DeLonghi Gelato Maker
I have a dilemma. If I opened this ostensibly fair and balanced review with my true, genuine feelings about this gelato maker from DeLonghi, I would sound like a shill. See, I am swooning over this machine. There you have it.But I want to give at least an appearance of critical judment, so I’ll explain how this thing works and why I like it so much, so far. At this point I have only made two batches of ice cream in it, so my love is new-minted.
Aug 12, 2010
Best Onion Storage? Vegetable Keep Sacks from Orka
We are always looking for better and neater ways to store things like potatoes and onions. (Our readers ask about this regularly.) There are storage boxes like these, and hanging storage too. But we rarely see something new. I just found these hanging vegetable keep sacks from Orka, however, and and now I am rather smitten. These bags have all sorts of great little features; read on to see!These keep sacks come in three sizes, and they are designed to be hung on a wall or in a pantry.
Jul 2, 2010
Baking Tools: Pullman Loaf Pan
That Pyrex baking tubeAside from being perfectly symmetrical, loaves baked in these kinds of pans have a very thin crust and a soft, finely-textured crumb. In fact, these loaves are called pain de mie in French, which literally means “bread of the crumb.” These loaves are perfect for sandwiches.Many pumpernickel bread recipes also call for using a Pullman pan. It helps to get that dense, chewy crumb and to keep the loaf from drying out during the traditionally long baking time.
Jun 24, 2010
Serving Trays for Outdoor Dining
Getting the meal from the kitchen to an outdoor table is often our biggest challenge when it comes to dining outside. To help with this, we have large, round plastic trays. They’re roomy enough to make the job much easier, and stackable so they store away without taking up much space when they’re not in use. While ours are nothing pretty to look at, here are some options that are:FIRST ROW: • 1 A galvanized tray like this one from Cooking.
Jun 22, 2010
The Lehman’s Catalog: Supplies for the Unplugged Kitchen
Ever since 1955, when Jay Lehman opened his hardware store in Ohio to serve the electricity eschewing Amish communities, Lehman’s has been the go-to place for all your unplugged kitchen needs. Sauerkraut stomper? Hand-cranked butter churn? Wood-fired Waterbath Canner? It’s all here!I love the Lehman’s catalog, which I first discovered when living off the grid several years ago.
Jun 18, 2010
Bartender’s Tip: Best Tool for Squeezing Citrus
You want to talk citrus? Bring up the subject with a veteran bartender! They squeeze more limes and lemons in one evening that we do in a whole season of making lemon bars and key lime pie. A bartender friend of ours recently gave us the inside scoop on his favorite tool for getting the most juice out of our citrus!They’re simply called citrus juicers, and you can see them pictured above. You put the citrus half in the well of the juicer cut-side down (counter-intuitive, we know!).
Jun 9, 2010
Best Picnic Knives
At some point before I became a real adult, someone older and wiser told me I should always have a good knife in the car. Not for safety, but for picnics. So with summer knocking at our doors, it’s time to make sure we’re all prepared for eating out in the wild.Last weekend, I gathered eight hungry picnickers together to test eight knives.
May 27, 2010
Have You Ever Used a Glass Bundt Cake Pan?
Have you ever used a glass bundt pan? We’ve been eyeing this one at Amazon, curious about whether it would make bundt cake baking easier, or devilishly difficult.It would be interesting to be able to watch a cake as it browns in the oven, and know just when it’s done on the bottom… err, top. But we also wonder if this kind of bakeware would make it very difficult to get the cake out intact.Have you ever used a glass bundt cake pan?
Apr 29, 2010
What’s a BTU and How Many Should Your Stove Have?
Professional quality! Blazing hot! Packed with BTUs!! These are some of the phrases that get tossed around when talking about dream kitchens and high-end cooktops. But what is a BTU, and how many should your stove have? Is bigger better, when it comes to BTUs? What’s a BTU? British thermal units (BTU or Btu) are the units that measure the heat given off by your gas burner. One BTU will raise the heat of one pound of water by one degree Fahrenheit. What about electric stoves?
Mar 23, 2010
Can You Give Me Any Info About This Vintage Clay Pot?
Q: I have a great old glazed pot with lid that I cannot find any significant information on. I was the beneficiary of this lovely item from my grandmother’s kitchen. It is stamped “Made in France”, some sort of logo with ‘vallauris’, and then the number 8.I know there is a long history of ceramics in that area of France but I know nothing else. I am guessing the 8 is the size. Any help or history would be great. Any great recipes for this would be even better.
Mar 23, 2010
What Is a Convection Oven, and How Does It Work?
What is a convection oven, and what does it do? Is it really that helpful in the kitchen? It’s very simple, really: It’s all about the fan.A convection oven deals with the problems of hot spots and uneven cooking like MaryWynn asked about yesterday by using a fan to circulate air and keep the temperature more steady. So, basically, a convection oven, in popular terminology, is an oven with a fan inside.
Mar 17, 2010
How Do I Calibrate My Oven?
Q: How do you calibrate an oven? We got a new one when we moved into our apartment, and when I got an oven thermometer, it turned out it was about 50 degrees off.Thoughts on the best way to address this? It’s TINY, but it also significantly hotter at the back than the front. I’m not sure how to deal with this either.Sent by MaryWynnEditor: MaryWynn, this is going to vary quite a bit from oven to oven.
Mar 16, 2010
Pie Birds (A.K.A. Pie Funnels)
Pie birds (also known as pie funnels, pie chimneys, and pie whistles) are hollow ceramic devices used to keep pies from bubbling over in the oven by providing ventilation from the hot filling through the crust. They originated in Europe and historians often argue over whether they came about in the 1500’s or during Victorian times.The nursery rhyme “Sing a Song of Sixpence” which has the lyrics “Four and twenty blackbirds, baked in a pie” is based on pie birds.
Mar 15, 2010
Product Review: Breville Juice Fountain Compact
When I had to cut expenses last year, one of the first things to go was my favorite $8 drink from a local juice bar. I thought of getting my own juicer but abandoned the idea when I considered the cost and especially the size of a juicer in my small kitchen.
Mar 5, 2010
What Is This Mystery Tupperware Gadget?
Q: I bought a bag of mixed kitchen item to get the Tupperware measuring cups in it. Included with the measuring cups were these pieces that I am guessing go together. I have no idea if I am assembling it correctly or what it is used for.Sent by MarieEditor: Oooh it’s our favorite kind of Good Question: A mystery gadget!Unfortunately, we are completely stumped by this one. Readers, any clues?Next question?Related: Mystery Gadget!
Jan 29, 2010
Good Tool: Burner Plate for Low-Heat Simmering
We prefer the control and flexibility of cooking on a gas stove, over an electric. There is one disadvantage to gas stoves, though — it can be hard to get the heat low enough for things like simmering a delicate sauce or slow-cooking a braise. The solution is using a burner plate!Burner plates, also called simmer plates, fit right over the burner and help to diffuse the heat. This gives you a wider range of temperature control and also helps prevent hot spots in your pan.
Jan 28, 2010
Claybourg French Clay Cookware and Bakeware
Bram CookwareClaybourg imports French-style clay cookware and bakeware — most of it painted in colorful patterns and designs. They have many styles of cookware and bakeware that we have struggled to find elsewhere, like covered faitout dishes and casseroles with handles (great for French onion soup!).They also carry salad bowls and cups in those same designs, so it’s easy to put together a matched set for yourself or as a gift.
Jan 6, 2010
A Roundup Of Sushi-Making Essentials
I’ve been writing a lot of posts lately on various sushi-related items, such as how to make temaki hand rolls and DIY spicy tuna. In this post I’ll go over the essential sushi-making tools and ingredients. If you have a sushi lover on your holiday gift list, consider putting together a few of these items in a gift basket! Sushi Oke/Hangiri – optional, but recommended.
Dec 9, 2009
Williams-Sonoma: Online
When it comes to kitchen tools, cookware, high-end bakeware, and flat-out classic inspiration for the kitchen and the table, Williams-Sonoma is in a class of its own.Williams-Sonoma was started in 1956 in Northern California, and it eventually established its headquarters in San Francisco itself. The founder, Charles Williams, was an early innovator in retail strategy and branding for the home and kitchen.
Nov 10, 2009
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
DIY Oven Maintenance: Adjusting the Temperature Gauge
Given how much oven temperature can fluctuate, it’s no wonder that one of our most repeated bits of kitchen advice is “Buy an oven thermometer!” But constantly compensating for an oven that runs hot or cold gets very tiresome, especially as we get into prime baking season. Here’s what you can do:A disclaimer before we get into it: this solution is really just bringing the numbers on the oven dial into alignment with the temperature inside the oven.
Oct 29, 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
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
Should I Buy a Tilt-Head or Bowl-Lift KitchenAid Mixer? Good Questions
Q: I’m shopping for a KitchenAid stand mixer and I’d like know The Kitchn community’s opinion of the tilt-head models versus the bowl-lift models.KitchenAid doesn’t seem to offer any information on the differences between them other than what’s obvious: one of them is taller with arms to hold the bowl, and one of them is shorter with a hinged head that tilts back.
Jul 28, 2009
Food Science: The Seasoning on Cast Iron Cookware
We’ve been cooking with a cast iron skillet for years now and we absolutely love it. We take care to clean it properly and are religious about keeping it seasoned. But in all these years, we’ve always wondered: what is the seasoning on cast-iron? How does it work?Left on its own, iron will gradually corrode and rust due to the oxygen and moisture in the air. Luckily, the same properties that cause iron to corrode allow it to be protected!
Jul 28, 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
What Every Kitchen Needs: According to Ina Garten
We’ve been talking a lot about essential kitchen equipment during the Kitchen Cure, encouraging you to jettison things you don’t need and to make sure you do have the right equipment to make cooking a pleasure and not a pain. Of course, cooking gear is very subjective, according to how and what you cook. It’s fun to hear what different cooks consider essential. Here is another list from the Barefoot Contessa herself, Ina Garten.
May 1, 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
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
Frugal Tip: Buy Marble Slabs For Candy Making From Home Depot
If you’re making your own candy this holiday season to give as gifts or to keep for yourself, you may be working with fondant or tempering chocolate. If so, you’re going to need a marble slab. Marble surfaces are useful for working with certain types of food because they stay cool – if you place one in the fridge, it will hold the cold temperature for a few hours. When hot candy is poured on a marble slab, it cools more quickly and this makes it easier to work with.
Dec 15, 2008
Good Food with Evan Kleiman: All About Convection Oven Cooking
When convection ovens were first introduced to the home market, they were heralded as the ultimate time saver: “Perfect roast chicken in a third of the time!” But Evan Kleiman’s guest Russ Parsons cautions us that convection ovens aren’t always great for everything…A convection oven comes equipped with a fan and exhaust system that actually pulls the hot oven air across the food and then vents it back out.
Dec 9, 2008
All About Santoku Knives
Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. What is a santoku knife, and why should you have one? When should you use one, and what’s the deal with those scalloped edges? Read on … Those scalloped granton edges add air between the knife blade and the material being cut, making it easier to remove the material from the blade. So, if you were slicing something thinly, you’d want to use this knife.
Dec 5, 2008
Acorn Cakelet Pan from Williams-Sonoma
Uh oh – watch out! Williams-Sonoma and Nordic Ware are at it again.This is a new seasonal pan, made by Nordic Ware just for Williams-Sonoma. The pan makes up to 18 little acorn cakelets, and even the pan itself is shaped like an acorn.Nordic Ware’s pans are always very well made; we have an elaborate castle cake pan from them, and it has always performed beautifully. Great baking, easy cleanup.
Oct 21, 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
Good Question: Knife Blades Up or Down?
Has AT ever addressed the “blades up” or “blades down” question? This photo is from an IKEA photo you had on your site. I’ve seen it in other homes as well. Is this a feng shui issue? Thanks,SaraSara, this is a good question. We have no idea about the feng shui implications, as we do not practice feng shui – at least in the kitchen. Any more knowledgeable readers have the scoop on that?
Aug 26, 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
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: Best Burr Grinder Under $100
I am looking to buy a new coffee grinder for my husband, a coffee lover. We currently have a Cuisinart blade grinder, but I would like to upgrade to a burr grinder. We use both a French press and a Cuisinart drip pot. Can anyone suggest a great grinder for under $100? Thanks!– Kristen (To All Good Questions) Kristen, we really researched this one for you. We went to our favorite coffee shop and roastery and quizzed the coffee geeks there on burr grinders. Here’s what they told us.
Apr 22, 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
How to Season a Wok
Like cast iron, woks need to be seasoned as well. Properly seasoned woks have a caramel-colored patina on the inside. Seasoning a wok not only helps to impart flavor into your food, but also helps the inside of the wok build up over time to a smooth, non-stick surface. Since I loaded up on all manners of Asian vegetables and crab at the Alemany Farmer’s Market on Saturday, I’ve been stir frying a lot this week.
Feb 21, 2008
How To Use a Stove Top Heat Diffuser
Persnickety stoves can seem like they have just two settings: off or devilishly hot. That’s no good for braising. But don’t get all hot and bothered if you can’t find a low, slow heat source to finish your braise. There is a solution — the stove top heat diffuser. We asked Norman Kornbleuth, owner of Broadway Panhandler and Taylor Erkkinen from The Brooklyn Kitchen, to tell us more about stove top diffusers.
Mar 26, 2007