a chef, there are certain items that make life much easier in the kitchen. The
first one is a good Chef's knife. That was an essential on the list of things for
my first day at Le Cordon Bleu. I chose a Henckel but
since then there have been many good brands of knives to hit the kitchen
markets. So, when you are ready to shop for a good knife, make sure it's at a
good store, such as a Williams-Sonoma, where the salespeople's training helps
you choose the knife that fits your hand and the weight that is right for you. Knives
are available at good kitchen stores and at knife shops. Cost anywhere from
Knife –Another thing I love and don't want to live without- a channel
knife. This knife does not look like a knife, but a handle with a hole at the
end and what appears to be a piece pulled out of the hole that has been bent. Basically,
that is what it really is! The reason, so that when you are pulling it though
the peel of an orange, lemon or lime, it makes a channel. This is what gives
you those great citrus strips so that you can twist them, tie them, candy them.
$12.00 at most kitchen stores.
Zester-I have a zester that has been the BEST thing I've ever purchased. I
think I read that it was originally a blacksmith tool called a hasp and has
tiny holes in it. I use it for hard cheeses and for citrus zest. I can turn it
over and measure the citrus while I zest. If I misplaced it, I wouldn't be able
to sleep. It cost a mere $14.00 when I bought it about 10 years ago, but it has
been worth a $1,000. Available at Amazon.com and Williams-Sonoma.
Scoops- I have these in several different sizes. They are good for dipping
ice cream, measuring cookies by the size of the scoop for the cookie tray so
that you get a uniform size. Measuring muffins by just scooping the batter and
placing the batter into the muffin tins. Also used for scooping out the size
meatballs you want for baking or putting into bubbling spaghetti sauce.
A large slab of marble is wonderful to have on your kitchen counter. It helps
cool down anything that needs to be cooled quickly. It keeps dough cold when
you are making piecrust or biscuits. And, it doesn't stick and is nice to look
All articles are copyrighted and remain the property of the author.
Written by Joan Maloof,
Photographs by Robert Llewellyn
Trees don't have two eyes like we do, yet they can see. They know how much light is hitting their leaves, and they know the quality of that light, too. They know if it's summer or winter by the length of the day, and they know if it's noon or afternoon by the wavelength of the light.
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