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DR's Kitchen "Waiter there's a finger in my soup" by DesertRat66 2006-11-19 12:55:59
Saluti my friends and welcome back for another installment of DesertRat's Kitchen. Sorry, no recipes for finger soup. But today's discussion will center around something, that if you're not careful with it you could end up being able to make finger soup.

I'm talking about Kitchen Knives. Without good quality knives food preparation can become a tedious and even dangerous task. My personal preference is Zwilling Henkels Knives. However, you have to be careful as even the illustrious Henkels makes a cheap knife for those not wanting to buy top quality cutlery under the J.A. Henkels International brand. here is an example of a quality knife set. (It also happens to be the core of my kitchen knife collection) This is an example of knives I wouldn't want in my kitchen.

So why pay so much for just a knife? It all comes down to quality my friends. For many years I labored through with an inexpensive Chicago Cutlery knife set. But the blades dulled quickly and were difficult to keep a good edge on. When I finally got mad enough to get rid of them the blades looked more like a saw blade if you looked at them with a magnifying glass. Another thing to consider is how to keep your knives sharp. I'm pretty sure most everyone here is familiar with the traditional sharpening steel. Impressive to watch, but keeping the same angle while sharpening your blade can be difficult even for the grandson of a Blacksmith like me. So I went with this sharpener instead of a traditional steel. A few swipes and my knife is sharpened with a consistent angle on the edge and ready to go.

Now let's talk about knife storage. NEVER store knives loose in a drawer it's an accident looking for a place to happen! Plus your blades will be damaged from knocking into each other. Some people like knife blocks, and they look pretty and are quite functional. However, when small children are an issue storing them in a drawer is much safer. I chose a wooden cutlery insert that fits in a drawer and modified the drawer to take a key lock. If you only have a few knives a product like Knife Safe can also serve you well. No matter what method you choose safety should be your number one priority.

Now knife use. Can't be described in text. Fortunately another UFie (whose name I have forgotten) found a link that shows how to use your knives properly and safely. Food Network has your answers to this and many other of your "how do I?" culinary questions.

Now quality knives are expensive. The good news is you don't need a whole lot to get started. I recommend three; a paring knife, a 6" slicing knife, and an 8" Chef's knife. Then as money allows add more, but don't add a knife just to add it. If you don't have a use for it you DO NOT need it! I recently looked at buying a Japanese Santouko Knife, I've seen a lot of Professional Chef's use them so I figured I'd give one a look. I went to the store and asked if I could "test drive" one. This is an important part of buying a knife; how does it feel in your hand? Properly gripped a 7" Santouko felt awkward and like a paring knife. So I decided to stick with my Chef's knife for vegetable butchering. You may like a Santouko, I didn't. Another note; I didn't like where the scallops were cut on the Zwilling Henkels knife, it was too close to the edge which would mean it wouldn't take too many sharpenings to get into those and ruin your $80 knife. However Wustof's model had scallops well back from the edge. If you're looking for quality cutlery Zwilling Henkels and Wustof are the first brands I would suggest.

Now my friends on to the food! That's what we're all her for right? The following recipes can be served together and like all recipes I showcase here are ones that my family and I like to eat. I won't give you recipes I haven't tried and will not eat.

Slow Cooked Mediterranean Chicken
8 Boneless Skinless Chicken thighs
15 oz can crushed tomatoes undrained
1 teaspoon crumbled dried oregano
2 medium cloves minced garlic
3 tablespoons vinegar
3 tablespoons light soy sauce
1/4 teaspoon crushed red pepper flakes
Put chicken in slow cooker, mix remaining ingredients and pour over chicken, cook on low for 8 to 9 hours. Serve over rice.

Maple Glazed Carrots
1/2 Cup Water (or more as needed)
1 pound baby carrots
3 tablespoons maple syrup (the real stuff!!!)
1 tablespoon margarine or butter
1/4 teaspoon ground cinnamon
In a large nonstick skillet bring water to boil over high heat; add carrots. Reduce heat and simmer covered for ten minutes or until just tender-crisp. Drain well and pat dry with paper towels, wipe skillet out with a paper towel as well. Return carrots to skillet.
Stir remaining ingredients into skillet. Bring to a boil over high heat; cook for 2 to 3 minutes, or until richly glazed stirring constantly. Serve immediately.

That's it for this time folks buon consumo, fino alla volta prossima!
[ Reply ]
  On knives by theanomaly2005-02-11 11:22:19
    I have a cheapo kitchen knife. by wheresthefish2005-02-11 11:34:50
    Now I know by mother.nature2005-02-11 11:36:38
      Yeah! (n/t) by tskelton2005-02-11 14:26:57
    Cutco's okay, but by Egaeus2005-02-11 12:29:48
  Oregano and soy sauce? by Blackbyrd22005-02-11 11:25:06
  One piece at a time by thewrongcrowd2005-02-11 11:30:20
  Knife blocks by tallastro2005-02-11 11:39:40
  Also get a wood or plastic cutting board by evilsysadmin2005-02-11 11:41:14
    End-grain wood is kindest to a knife. by McNutcase2005-02-11 11:42:27
    I use plastic myself by DesertRat662006-11-19 12:55:59
      A wholly undeserved reputation, I might add. (n/t) by McNutcase2005-02-11 12:05:01
        Maybe so by DesertRat662005-02-11 12:07:31
          Ex: has-been by McNutcase2005-02-11 12:08:37
          Try These by tallastro2006-11-19 12:55:59
      We jut got a set of those by hyzenthlay2005-02-11 12:07:10
        You may want to by DesertRat662005-02-11 12:24:36
          AARRRRGGGHHHH! by hyzenthlay2005-02-11 12:45:35
            Once a year or by DesertRat662005-02-11 13:05:03
              We touch up at least once a week by hyzenthlay2005-02-11 13:39:05
          It's Gutter Friday. YOU figure it out. (n/t) by kelli2172005-02-11 12:50:43
  On knives and sharpening by SoylentGreen2006-11-19 12:55:59
  So how badly did my wife mess up by vetitice2006-11-19 12:55:59
    Hard to say by DesertRat662005-02-11 13:53:53
    on Tupperware: by rorajoey2005-02-11 14:25:10
  I use Ginsu-type stamped thin steel, serrated. by kelli2172005-02-11 13:45:14

 

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