kitchen equipment secrets
Inviting buffet with copper and stainless steel, ceramic and glass and do-it-
All machines have more blades than lawn mower factories.
For cooker nuts like me, these shops are like Christmas every day.
I\'m never enough. -
From the attractive double boiler and giant lobster steamer to the latest radish brush and abalone itch.
But like I said, I\'m a fanatic.
Even if I can\'t use it, I can hang it on the wall as part of the conversation.
Paradoxically, when the home chef asked me for advice on kitchen equipment, I suggested that they would be much less.
All they really need, I say, is six basic cooking tools.
Here is a small question: 8 \"chef\'s knife: like a loyal dog, the knife of a quality chef is the best friend of the chef ---
It will last longer.
The highest price is $70 to $100. -
But it can do everything from cutting meat to chopping ginger and garlic.
Get a comfortable handle and a blade made of carbon/stainless steel-
It keeps its edge and does not rust.
Buy grinding steel with a knife (
A sword-shaped steel bar)
Every time you take the knife out, grind it off-
This brings back the edge. 3-
4 \"peeling knife: This little Dinamo has a lot of uses, such as peeling fruit with an enterprise, cutting vegetables, chopping garlic and opening letters (just kidding;
Don\'t use a knife for office chores).
Buy a well again
Make one, about $20, using sharp steel for each use. 10\" Non-
Stick frying pan: you will use it more than any other pot or pan in the kitchen ---
Fried meat and grilled fish, egg dishes, sauces, grilled burgers and more.
The Frying Pan is on the edge of the slope and is relatively deep (
Different from the frying pan, the frying pan is very shallow, usually with a lid).
Buy a pot with stainless steel outside (easy to clean)
And aluminum or copper centers for rapid thermal conductivity ($50 to $80).
The stainless steel looks great but the food sticks to it. 13\" Cast-
Iron Pan: versatile, low maintenance, sturdy like Sequoia, this pan works well as your big frying pan. (
It\'s always wise to buy something bigger than you might need. )
Black meat, poultry or fish can\'t be cast iron--
The pot gets hot and keeps this way.
Cast iron does not need special treatment despite the opposite warning-
Just wipe it clean and dry to prevent rust.
This should be less than $30.
Or take a look at the label sale: I found one for $3. 6-
8 quart pot: you need a spacious deep pot for making large batches of sauce, cooking pasta, steaming a lot of vegetables, cooking lobster, making soup, etc.
Stainless steel, aluminum (much cheaper)are best.
Good pots cost $50 to $100. 6-
8 quart Dutch oven: this is a big casserole
Accessory covers are used on the stove and oven for baking, stewing and braising.
You can buy cheap cast iron, affordable stainless steel or expensive enameled cast iron.
Prices range from $30 to $300.
If you don\'t mind the image of chuck wagon, the iron pan does everything that its expensive cousin can do.
Don\'t if you need to add a gadget or some kind of useful machine.
It would be a food processing machine.
It makes it easy to make bread dough pure, chopped, sliced and kneaded.
Get a big working bowl.
This is a spring recipe with a couple of knives and pans.
The tomato and the Brazilian 2-skinned lamb Medal, the boneless lamb waist, is about 1 pound.
4 ripe plum tomatoes, about 3/4.
3 tablespoons olive oil 1 teaspoon chopped garlic12 fresh basil leaves, chop Salt and freshly ground black pepper, taste 1 teaspoon of ground cumin 3 tbsp butter 4 peeled garlic cloves4 or 1/2 teaspoon drop 2 tbsp chopped onion 1/2 water.
Cut the lamb into 12 pieces of equal size. 2.
Take out the skin and seeds of the tomatoes and cut them into 1/4inch chunks.
There should be about 1 cup. 3.
Heat two tablespoons of olive oil in a medium-fire frying pan and add chopped garlic.
Simple to cook but not brown.
Add tomatoes, basil, salt and pepper.
5 minutes of stirring and sim. Keep warm. 4.
Sprinkle cumin, salt and pepper on the lamb. 5.
Heat the remaining olive oil with 1 tablespoon of butter-
The lamb can be placed on a layer of iron pan.
Add garlic, cloves and Baili.
Cook the lamb several times at high temperatures and turn it brown.
Continue to cook for about four minutes.
Put the lamb in the platter and keep it warm. 6.
Add the scallions to the pan and cook for a short time, stirring until withered. Add the water.
Boil, reduce the medium heat and cook for 1 minute.
Rotate in the remaining 2 tablespoons of butter and any juice stacked around the lamb. Blend well.
Taste of seasoning. Keep warm. 7.
Divide the tomato sauce into 4 plates on average.
Put three lamb medals on the sauce.
Sprinkle some onion sauce on the lamb.
Output: four to six.