Best Santoku Knife: Shun Classic | shun classic santoku knife
Written by admin on January 25, 2010 – 8:51 pm -Shun Classic Santoku Santoku knives a straighter lower edge and a more curved upper edge. Professionals say this knife works well for intricate work, such as slicing paper-thin vegetables. However, reviewers explain that a Santoku knife can’t match the versatility of a chef's knife, because its blade is too short and thin. Still, reviews say the top-rated Shun Classic Santoku makes an excellent supplementary kitchen knife. Santoku knives have become huge sellers, and professional and user reviews say the Shun Classic is either the best or one of the best in its class. Even a review at Cook's Illustrated that picks a cheaper knife as best overall refers to the Shun as the "Cadillac" of Santoku. These knives differ from traditional knives with... more
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How to Clean Burned Pots and Pans
Written by admin on June 17, 2009 – 2:57 pm -I often start cooking and then continue working on my computer while I wait for the food to cook. Unfortunately, I sometimes get involved with my work and forget I have food on the stove. Just last week I forgot I was cooking rice until I smelled something burning. I ended up with a seriously burned Emerilware pan. Believing I am not the only person who does not successfully multi-task when cooking is just one of several tasks I thought the following tip would benefit others as well. When you burn a pan try the following steps to get it clean.. 1. Step 1 Wash away as much of the food as possible, using cold water for eggs, chocolate and starch-based foods. 2. Step 2 Fill the pot with water. Add 1 to 2 tsp. dishwashing liquid and bring to a boil.... more
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Tips on Keeping Food From Sticking When Cooking
Written by admin on May 31, 2009 – 7:37 pm -Here are some good general tips for keeping your food from sticking: Start with heavy-bottomed, solid cookware. This doesn’t mean expensive either. Make sure it’s clean and dry. A good scour with some old-fashioned elbow grease goes a long way. Thoroughly dry your cookware before beginning your culinary endeavour. Preheat your cookware on the stove top over medium-high heat. This is crucial. Only add your oil once the pan is hot, not before. Wait for the oil to ripple, and dance in the pan. The oil should just barley be smoking before you add your gear. Add, shuffle, and then leave it! For example, say you’re cooking a chicken breast, you would want to gently place your chicken breast into your pre-heated pan, with a... more
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Cookware Buying Guide
Written by admin on May 14, 2009 – 12:43 pm -Even if you’re not a whiz in the kitchen, you still need a great set of pots and pans to get you through the days when take-out just doesn’t cut it. It’s hard enough to understand the stocks from the crocks so we’ve assembled this straightforward guide that will break down all the different types of cookware and how to buy them. Buy a Set vs. Build a Set If you buy a complete cookware set, it will probably be cheaper than building a set, but you might be stuck with pieces you’ll never use. Conversely, if you decide to build a set one piece at a time, you might find yourself reaching for a skillet when the job really calls for a sauté pan. You can find a happy compromise by buying a quality basic set comprising of a 10” sauté pan,... more
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