Kitchen Essentials / Stumped on what to give your favorite cook? Our experts wax poetic on their favorite culinary tools

by:Petolar     2020-10-08
Before the food was processed, the chefs used the food factory to make the cooked vegetables and fruits into thick soup.Yet this easy-to-There are no dinosaurs with kitchen tools.When the food factory does some work, it still does better than the processing machine, such as making mashed potatoes, tomato sauce and apple sauce.--What it is: the food factory looks like a pan with filters and cranks.The hand-Crank blades squeeze food through perforated discs;Some models have three interchanging discs of different purity.A food factory produces smooth skinFree tomato sauce is part of every good pasta chef\'s dish.The mill also turned large unpeeled, unbeaten apples into silky apple sauce, and turned cooked vegetables into silky puree.Fruit puree can also be made by a food processor, but the skin and seeds will not be removed.--How to use: on the food mill, you don\'t need to peel tomato seeds before making the sauce.If the tomatoes are ripe, chop them up and pass through the raw food factory.If they are still strong, cut them open, cook them simply with covered pots, skins and everything, soften them and pass through the mill.It\'s easy to make apple sauce with the food mill at hand.Cut the whole apple with no skin into pieces.Put them in a covered pan and put a little water.Sim, stir occasionally until the apple is soft and then puree, sweet and seasoned.--The best option: the Cuisipro Food Factory works well.The mill is made of solid stainless steel and comes with three blades (thin, medium, thick) that are easy to disassemble and clean ).The effect of this mechanism is smooth and thorough, turning cooked tomatoes and soft onions into a thick and delicious sauce.The Cuisipro Food Factory is priced at $84.From Sur La Table 95, 77 Maiden Lane, San Francisco;(415) 732-7900.Also 1806 fourth., Berkeley;(510) 849-2252.Orders can also be placed at (800) 243-24 hours a day0852.--Actor Janet FletcherThe iron grill is a boon to busy chefs, adding a relaxing flavor to the food cooked on the stove.The baking tray provides a smoky flavor, which is not possible to get in a regular frying pan, and one of the best ways to cook vegetables by adding a lot of flavor and very little fat.--What is it: an actorLooks like a cast iron grillThere is 1/4 iron potinch-A high-level row Ridge at the bottom of the interior.The pot is very heavy, so mention it carefully.It becomes very hot, effectively keeping the heat, creating perfect scorched marks on a variety of meats and vegetables.Once the frying pan is hot, a boneless chicken breast is cooked in five minutes.If you beat a 3/8 thick sirloin to a pound and moisturize it with olive oil, it will only take about a minute on each side.--How to use: need seasoning for new grill--Heat with oil friction.Seasoning can prevent food from sticking together during cooking, and can also make cleaning easier.The pan can be cleaned a little, but it gets darker and better every time a frying pan is used.Don\'t even consider using non-stick baking pans;You might as well use a frying pan.--Best option: These pots are available in all sizes and in many hardware stores, but 11-Inch Cottage is a good choice.However, this brand does not matter because the frying pan is made of cast iron.The 11-Cliff\'s Variety (479 Castro Street) offers an in-inch cottage frying pan.Near San Francisco field Street), for about $32, other hardware stores in Northern California.--Michael BauerThe gift is sure to score with culinary connoisseurs and novices, a mandolin.--What it is: a good mandolin draws all the frustrations from the sophisticated knife workers and can make any food in a flash.It\'s a hand-Hand held machine with folding leg on stainless steel or plastic frame.It is equipped with adjustable blades of various lengths and widths.Professional chefs believe that the French version of this tool is indispensable for everything from the kon radish decoration for sushi cutting to making shoe strings of potatoes.In the past, mandolin was considered expensive and difficult to use (potentially dangerous for meat and knuckles for unskilled people ).But affordableMandolin, now designed, is suitable for family chefs.While graters can often tear or mash ripe fruits and vegetables, mandolin can cut them into tender strips or slice them quickly and evenly.--How to use: Slice vegetables or other ingredients on the mandolin board and slide back and forth on the blade.Mandolin is sensitive enough to cut mature bananas into slices close to paperthin.--Best option: new varieties of mandolin have a wide variety of prices and quality-From a pretty useless $10 to an Industrial $160.High quality products.What we like most is functional.Pricing model for Japanese manufacturer Benriner.The various models produced by the company are priced between $30 and $65.The main difference between models is the color and width of the device.Our favorite model is 64.millimeter-A wide model with a retail price of about $35.It is equipped with three blades and a security guard, although we found that the security guard prevented mandolin from slicing as cleanly as it was when we left (however, helping to prevent wounds on the fingers ).The instructions are included, but Japanese is more complete than English.For $160, the European stainless steel model is stronger, and the finger guard and bracket are stronger.They will make you the ingredients for the chewhaf cookies and a variety of other fancy things, but they are more suitable for a professional kitchen.Benriner handheld device, which can rest on the side of the bowl and complete all the useful mandolin functions ---Not even hard cheese.-All prices will not exceed your holiday budget.Hotel Williams offers mandolin-benlina-Sonoma location around the Bay Area (call 415-421-7900 of the store closest to you or the store that ordered the information) and 718 Grant Ave of the Wok store.(Sacramento Street, San Francisco );(415) 989-3797.--Charlie boyano adds more flavor to cooking than freshly ground spices.The cinnamon in the jar does not match the spicy sweetnessFresh spicesThe fragrance of freshly ground cloves, cardamom, etc. is unparalleled.All it takes to bring these lovely qualities to your kitchen is a simple spice factory.--What it is: The Spice Mill is just another name for the coffee grinder.The kitchen shop sells some esoteric Spice mills, and the mortar and pe can do the job as well, but there is nothing better than a simple, cheap coffee grinder.Sharp metal blades crush spices as fast as they grind coffee beans.However, even if you already have a coffee machine, it\'s better to buy a separate SPICE model.The grinding releases the oil left in the grinder (responsible for the taste and perfume), even after the grinding is clean ---The flavor of spices and coffee beans is usually incompatible.--How to use: Place the whole spice in the top container of the coffee machine, close the lid and press the grind.It was done in a flash.Put your hand on the lid to reduce the powder that may ooze out.Although different spices can be ground together, it is better to grind spices of different density separately-Cinnamon, because of its barklike texture, should always be grinded by itself, and the whole stick will be broken into small pieces first if possible.To clean the mill, tear some bread into a container and grind it.There will be extra spices and oil in the bread.(The grinder is perfect for making a small amount of fresh fluffy crumbs and grinding a small amount of nuts.) Wipe the stainless steel container with a wet paper towel and rinse the plastic top of the container under tap water.--Best option: Krups Touch-The top coffee machine is a great choice.The oval container is the perfect size and shape for uniform grinding;The motor is powerful, fast and quiet;The blade is fast and sharp.It is easy to wipe clean, its compact shape and size make it easy to store in the cabinet if the counter space is large.Krups Touch-The price of the top coffee shop is $20, but the price is usually lower at Macy\'s and other stores that find small household appliances.--Miriam Morgan.The progress of the so-called kitchen gadgets is nothing more than occupying precious drawer and cabinet space.Handheld immersion mixer is one of the most useful equipment that a home chef can have.It will not replace a normal mixer or processor;Both of them are important.But who wants to drag out a mixer for smoothies, or a food processor and a separate pot for thick soup?More importantly, who wants to clean them up?For those who go out on their own for the first time, the manual mixer is also ideal.Processors and mixers can run hundreds of dollars, but the price of manual mixers can be as low as $30.--What it is: sometimes referred to as an immersion mixer or stick mixer, the manual mixer is a narrow plastic tube with a motor inside and a small sharp blade at one end.Some versions come with wire whip or cutter accessories.--How to use: the hand mixer is directly mixed in the ingredients in the pan or bowl.It is light enough to move around until it cooks the soup or sauce into the desired consistency.Ordinary mixers and processors don\'t usually have containers large enough to hold a whole soup, which means that another Bowl will get dirty when you batch thick soup.Because the manual mixer is placed directly in the pan, the soup can be stirred and served, except for the manual mixer, without messing with anything else.Cleaning it saves real time.Wash your hands without disassembly.Just unplug and run the soak end under warm water.--The best option is: the price of a manual mixer ranges from $30 to $100, but our favorite is the cheapest.Braun hand mixer (Model No.The MR 340) has a powerful motor and an easy to keep shape.It can effectively use simple soups as well as frozen fruits and juices for smoothies.The only downside to this model is that it has a wire that has to be plugged in.Braun retail at Macy\'s and other department stores in the Bay Area for $30.--Robin Davis--3 tablespoons olive oil-1 small chopped onion-2 garlic cloves-1 tablespoon chopped parsley-1 1/2 pound ripe plum tomato, chopped-Salt to taste--Description of red pepper skin: Heat olive oil with 12-An inch frying pan of medium heat.Stir-fry the onion until soft for about 8 minutes.Add garlic and parsley and stir fry for 1 minute to release the scent of garlic.Add tomatoes and season with salt and chili flakes.A little fire.Adjust the heat, keep it hot and stir frequently for about 10 minutes until the tomatoes collapse and form a thick sauce.Grind the sauce into a clean bowl through the food mill.Put the sauce back in the frying pan and heat it gently.Seasoning and adjustment.Enough to produce 1 pound of pasta;serves 4 to 6.Variations:--Add 1/2 teaspoon of crushed fennel seeds with tomatoes.--Add 8 to 10 slices of fresh basil leaves and tear your hands when re-heating the sauce.--When re-heating, add a little cream to the sauce.--When re-heating, add the cut-in eggplant to the sauce and fry it separately.--Add chopped anchovies when heating, any amount.Each serving: 85 calories, 1g of protein, 6g of carbohydrates, 7g of fat (1g saturated), 0 mg of cholesterol, 11 mg of sodium, 1g of fiber.This recipe is the perfect appetizer for an elegant dinner.Cleaning time can be saved using a manual mixer.--2 big pumpkins, cut in half, remove the seeds-1 tablespoon olive oil-1 tablespoon butter-1 large onion, chopped-4 cloves of garlic-Hermes, Provence 1/2 teaspoon-Low-1/2 cansChicken soup with salt-1/2 cup cream-Salt and freshly ground pepper-Description of cream or sour cream (optional): Preheat the oven to 425 degrees.Pour oil on the cutting edge of the pumpkin.Cut the pumpkin.On a big heavy baking sheet.The baked pumpkin is tender.Put it aside until it\'s cool enough to handle.Melt the butter in a heavy pan-high heat.Stir-fry the onion until it turns yellow at first.Add garlic and vanilla from Provence and stir for 2 minutes.Add broth and boil.Scrape the meat from the pumpkin into the broth mixture.Stir the soup to smooth with a hand mixer.Add the cream.Heat through.Season with salt and pepper.Cream or sour cream if needed.Serves 4.Each serving: 235 calories, 3 grams of protein, 25 grams of carbohydrates, 16 grams of fat (8 grams saturated), 41 mg of cholesterol, 121 mg of sodium, 5 grams of fiber.Fresh-Ground spices add enthusiasm and complexity to the Green restaurant chef Anne Somerville\'s \"green field\" recipe.You can change the vegetables and include other vegetables such as celery root or radish.There are basmati rice and hot and sour sauce here.The Spices --2 teaspoons of yellow mustard seeds-2 teaspoons of cumin seeds--2 teaspoons of coriander seeds--1 teaspoon of huluba--1/2 teaspoon ginger-1/4 teaspoon stewed pepper-1 (1-Can I add juice to the Chopped tomatoes?-1/2 water--Salt to taste --3 tablespoons of ground fresh ginger-1 medium-Broccoli (about 2 cups )--2 tablespoons vegetable oil-3/4 pound white mushroom, cut in half (about 4 cups )--1 yellow onion, cut (about 2 cups )--Chopped 4 cloves of garlic-2 carrots, 1/2-Inch thick (about 2 cups )--1 pound of new potatoes (about 4 cups )--1 medium-Size of fennel ball, cut into 1-Inch dice (about 2 cups )--1 (13 1/2-Is coconut milk OK?-Pepper--2 tablespoons chopped coriander instructions: prepare spices: Bake mustard seeds with a small dry frying pan over medium heat until they start to burst.Remove from the heating and lid until the pop-up stops.Turn a bowl.In the same frying pan, bake cumin and coriander seeds with low heat until the fragrance is overflowing for a minute or two;Mix with fenugreek and grind in a spice grinder (coffee machine.Transfer to a separate bowl and mix with ginger powder and a feast.Prepare the stew: mix the tomato, water, 1 teaspoon of salt, 1 tablespoon of spice mixture and 2 tablespoons of ginger.Cook at a low temperature of 15-, unopened20 minutes.At the same time, boil a small pot of water and add 1/4 teaspoon of salt.Put broccoli in the water for about 1 minute, then rinse in cold water, drain and spare.Heat 1 tablespoon of oil in a large pot at high temperature.Fry mushrooms in oil with 1/4 teaspoon of salt until golden brown, about 7 minutes.Add a little water and relax the Pot juice and transfer the mushrooms and juice to the bowl.Heat the remaining tablespoon of oil in the frying pan with medium heat.Add onion and 1/4 teaspoon of salt;Stir-fry with medium heat for about 5 minutes until soft.Add garlic, carrots, potatoes and fennel;Cook for 10 minutes and stir occasionally.Add the preserved mustard seeds and the remaining spice mixture and ginger;Fry for 2 minutes.Add mushrooms, tomatoes and coconut milk;Cook in low heat for 30 minutes to develop the taste.Season with salt and cayenne.Add broccoli and coriander before serving.Serves 4 to 6.Each serving: 310 calories, 7 grams of protein, 33 grams of carbohydrates, 20 grams of fat (saturated 13 grams), 0 mg of cholesterol, 701 mg of sodium, 6 grams of fiber.Deborah Madison gave this recipe in the Green CookbookCreated with Edward Espey Brown) it is recommended to make it in small batches to maintain its seductive aroma.--2 teaspoons of coriander seeds--2 teaspoons of cumin seeds--1 teaspoon of mustard seeds-1 teaspoon cardamom seed-1 (3-Inch) Cinnamon, broken-10 whole cloves-1/4 teaspoon feast-1 teaspoon turmericininstructions: Place coriander, cumin, mustard seeds, cardamom, cinnamon and cloves in batches and grind them into powder if needed.Transfer to the bowl and stir with pepper and ginger powder.Use in recipes that require curry powder.Put it in a tightly covered jar and put it in a cool place.Production of about 1/8 cups.5 calories per teaspoon, 0g protein, 1g carbohydrate, 0g fat (0g saturated), 0 mg cholesterol, 2 mg sodium, 0g fiber.Mandolin can easily cut carrots, green papaya and cucumbers into paperthin shreds.The recipe is provided by Gary Wu, consultant at Moki sushi and Pacific Grill in San Francisco.You can add cooked shellfish or cooked shredded chicken if you like.--1 green papaya (about 1/2), peeled and sown--Carrot in 1--1 medium cucumber-1 cup of coriander leaves, chopped--1 small bell pepper, seeds and Juliet (optional )--4 teaspoons of garlic--2 teaspoons of salt-1/2 tbsp sugar-3 cups of distilled vinegar-Notes on pepper taste (optional): chop papaya, carrots and cucumbers on mandolin.Put it in a salad bowl and, if used, stir with coriander and red pepper.Mix in garlic, salt, sugar and vinegar and place it for hours to mix the taste.Serves 6 to 8.Each serving: 75 calories, 1g protein, 21g carbohydrate, 0g fat (0g saturated), 0 mg cholesterol, 542 mg sodium, 2g fiber.With the help of a manual mixer, you can throw it together for breakfast even on your busiest morning.With frozen fruit, it\'s good all year round.--1/2 bananas, peeled and broken into pieces--1/2 cup of frozen sugar-free strawberry-1/2 cup of orange juice-1/4 cup skim vanilla yogurt note: Place all ingredients in the beaker of the manual mixer.Stir until smooth using a manual mixer.Serves 1.Each serving: 170 calories, 3g protein, 40g carbohydrate, 1g fat (0g saturated), 0 mg cholesterol, 3 mg sodium, 3g fiber.Microwave the prepared vegetables into the marinade to season, allowing you to finish on the grill in a few minutes.Vegetables can be marinated first and then microwave, stored in the refrigerator, and then barbecued as needed.Any combination of vegetables including asparagus, yellow pumpkins and carrots will work.Cooking time may vary.--Asian or Italian marinade (see recipes )--1 red sweet pepper, cut into 8 pieces vertically after Pulse removal-1 green pepper, pulse removal, cut into 8 pieces vertically-2 zucchini, cut into 4 pieces vertically-2 yellow pumpkins cut vertically into 4 pieces-1 medium eggplant, cut into 1/4-inch rounds--2 portobello mushrooms, cut into 1/4 after cleaninginch strips--Instructions for vegetables or olive oil: prepare marinades.Put the peppers in the microwave-Safe plate, pour half of the marinade, make sure to coat the pieces with a layer.Put the rest of the vegetables in another microwave.Safe dish, pour the remaining marinade.Cover the two plates tightly with plastic wrap.Microwave the pepper for 6 minutes;Microwave other vegetables for 4 minutes.It should still be a little crispy.Brush the grill pan with oil and place it at high temperature until the grill gets hot.Work in batches, place a layer of vegetables in the grill pan and cook for 2 to 3 minutes until the burnt grill marks are seen at the bottom of the vegetables.Turn the grill on the other side.Put the marinade aside as a dip.Serves 4 to 6.Each serving: 50 calories, 3 grams of protein, 8 grams of carbohydrates, 2 grams of fat (0 grams of saturation), 0 mg of cholesterol, 28 mg of sodium, and 3 grams of fiber.--1 teaspoon of chopped fresh ginger-2 garlic cloves-1/2 cup soy sauce-1 teaspoon of rice wine vinegar--1/8 teaspoon Asian sesame oil-1/2 teaspoon fresh lemon juice-2 tablespoons chopped coriander with ginger, garlic, soy sauce, vinegar, sesame oil and lemon juice.Decorate the finished vegetables with coriander.1/2 cups.5 calories per teaspoon, 0g protein, 1g carbohydrate, 0g fat (0g saturated), 0 mg cholesterol, 343 mg sodium, 0g fiber.--1 garlic, chopped--1/4 cup vinegar-1/4 cup olive oil-1/2 teaspoon fresh lemon juice-1/2 teaspoon salt-1/4 teaspoon freshly ground pepper-Add 2 tablespoons of chopped basil with garlic, vinegar, olive oil, lemon juice, salt and pepper.Mix well.Sprinkle Basil on grilled vegetables.1/2 cups.Per teaspoon: 25 calories, 0g protein, 0g carbohydrate, 2g fat (0g saturated), 0 mg cholesterol, 45 mg sodium, 0g fiber.
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