Archive for June, 2010
Caring for Your Cutlery
Whether you want paper-thin slices of tomato or need to carve up a hefty pot roast, having a finely honed set of kitchen cutlery is essential for any cook. Unfortunately, many people neglect their knives, leading to subpar cuisine. Making uniform and precise slices is not only essential for aesthetics, it also ensures even cooking.
Taking proper care of your knives will help them keep their edge longer, meaning you have to sharpen them less. First and foremost, always hand wash your knives; nothing dulls a blade faster than being run through the dishwasher. It’s also important to store your knives in a knife block. When your knives are thrown haphazardly in a drawer, other implements and knives their edge.
Keys to a Succulent Steak
Most people consider prime steak an extravagant and costly luxury only to be enjoyed on special occasions. And while this is certainly the case if you go to a four-star steakhouse, preparing steaks at home won’t blow your budget. Grilling steaks, however, intimidates many home cooks, but it doesn’t have to be that way.
One of the keys to a scrumptious steak is achieving a nice sear on the meat by cooking both sides on high-heat for a minute or two. This process will create a crust, which locks in the juices and is quite tasty in itself. Once you have seared the meat, turn down the heat until it is done to your liking. Here is where most people go wrong: It may be tempting to pull out your steak knife and dig right in, but exercise some restraint. Tint the steak with tinfoil and let it rest for a few minutes; this will allow the juices to redistribute and keep them in the meat.