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Linda’s Recipe & Cooking Forum!
Essential Equipment Series - Knives
Yes, it's possible to fix dinner over a camp-stove with a pocket-knife. But that gets old really quick!
To make the most of your kitchen experience a few really good tools will make a world of difference in your finished product but also in your 'want-to-get-back-in-there-and-do-it-again' attitude.
You don't have to spend a fortune or have every new gadget that comes around. A few basics, plus some fun things that maybe you just can't live without and you're set for anything.
As important as it is to have a Well-Stocked Pantry, a properly equipped kitchen will make you more likely to want to get in there and fix those healthy meals, rather than dread it.
I know that most of you are great cooks, some are self-proclaimed not-so-great, while others don't even pretend to know what they are doing!
This will hopefully help everyone and, who knows, you might find something new and exciting to add to your arsenal!
KNIVES
A must in any kitchen is a couple really good knives. Not only do they make quick work of chopping, dicing, slicing, or mincing, they are VERY important for safety.
The most likely cause of a cut to yourself is from a dull knife. Too much pressure has to be exerted and - ooops - slip, wham....you're in the ER getting stitches.
Two or three essentials that should get you through anything:
The chef's knife will handle big jobs, from dicing onions, carrots, hard
squash, or meat. It can cut through a whole chicken or delicately mince
up fresh herbs. Good all purpose tool.
The paring knife will get in close. Helping to pick bones out of a fish,
peeling fruit, or making radish roses (yeah, right!).
The Slicer is serrated (with 'teeth') for using when you have delicate
things like angel food cake, soft tomatoes or anything where exerting
pressure to cut - like with the chef's
Once you invest in good knives, you'll want to keep them very sharp. Look
up demos on how to sharpen them using a steel. It’s easy…just
takes some practice.
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