Choosing Kitchen Equipment
Whether you're a newlywed setting up house for the first time, or you're an established cook taking stock of your kitchen, there are certain things you should consider when you're buying kitchen equipment. Here are four questions to ask yourself before you make your next big kitchen equipment purchase.
Choose appliances and equipment based on the types of food you envision yourself making the most. If you're an avid baker, you'll probably want a stand mixer to assemble doughs for cookies and breads. If your family is health-conscious, an indoor grill is advantageous for low-fat cooking, and a steamer and/or rice cooker can easily prepare healthy dishes.
If you're constantly hosting dinner parties or big family get-togethers, it's a good idea to invest in equipment that can make your work easier. Depending on the types of dishes you usually serve your guests, a large-capacity food processor, a heated buffet server, an oversized griddle or a generous-sized blender could help with your hosting duties.
A serious (and often overlooked) consideration when buying kitchen equipment is where you'll put it. If you live in an apartment or have a small kitchen and limited storage space, then it would be unwise to invest in a lot of large countertop appliances and space-hogging tools. Instead, consider equipment that can perform a variety of tasks, or only buy items you know you'll use all the time.
Luckily, many kitchen tools and appliances come in a wide range of prices. In some instances, you get what you pay for (particularly for power-based tools like blenders or food processors), but in others, such as griddles, ice cream makers or panini presses, you can opt for less expensive versions.
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Note: Units are volume measurements, not weight. So "ounces" are fluid ounces.
Berry Smoothie Recipe
Serves one.
Note: This recipe can also be made using a regular blender, although an immersion blender makes cleanup easier!
Russian Dressing Recipe
You could definitely make this Russian dressing with store-bought mayonnaise. It's quicker, and because store-bought mayo is pasteurized, your Russian dressing will keep longer in the fridge. But if you really want to taste something special, try making it with homemade mayonnaise.
In a glass bowl, combine the mayonnaise and other ingredients. Chill.Store unused portion in the refrigerator, where it should keep for a day or two — or longer if you used store-bought mayonnaise.Makes about 1 cup of Russian dressing.
Note: The ingredients listed above call for ? cup of either chili sauce, cocktail sauce or ketchup. Chili sauce and cocktail sauce are just variations on ketchup, and Heinz makes the definitive versions of each one. I prefer to use chili sauce for my Russian dressing, because I like it to have a little kick.
Hamilton Beach Slow Cooker
When you're using a slow-cooker, it's very important to use a slow cooker that's the right size for the amount of ingredients you're using. If you do a lot of slow-cooker cooking for a varying number of people, you could either invest in a few different cookers, or you could get Hamilton Beach's 3-in-One Slow Cooker. This appliance neatly solves the problem of having multiple cookers. It comes with three different stoneware crocks, in 2-, 4-and 6-quart sizes, each of which fit snugly into the single base. A single glass lid also fits each of the three crocks.
Appetizer dips, side dishes, or meals for two can be made in the smallest crock, while main dishes, soups and stews for larger families or for parties can be made in one of the two larger sizes.
The appliance has low, high and warm temperature settings, and the machine also adjusts the temperature depending on the size crock you're using (you press the button corresponding to the crock size when you start cooking). The crocks have a clever tapered design, so all three sizes seem to maintain the ideal temperature consistently.
The external surface of the slow cooker base gets very hot while it's cooking, but it has easy-to-grip handles if the appliance needs to be moved. When not in use, the crocks nest together so the unit stores compactly. While some slow cookers have more bells and whistles, such as programmable timers and extra safety features, this basic machine performs very well, and the 3 nesting crocks will give you more versatility than most others on the market.
The slow cooker either comes in a stainless base with black stoneware crocks, a white base with white crocks, or a white base with colored crocks. It's priced at under $50.
Cutting Board Controversy
Plastic cutting boards: still safer than wood.Photo © U.S. Dept. of AgricultureA thoughtful reader kindly sent me a fascinating article on cutting boards. Originally published in the Feb. 6, 1993 edition of Science News, the article describes research claiming that wooden cutting boards possess some sort of bacteria-killing properties, thus making them less likely to contaminate food than plastic or acrylic cutting boards. "Pathogens prefer plastic," the article declares. Fifteen years later, however, experts are still recommending nonporous plastic cutting boards, and local health departments continue to prohibit the use of wooden cutting boards in commercial foodservice.
So what happened? A careful reading of the article reveals the disconnect between what the researchers observed and the conclusions they drew from those observations. It's a great example of why it's never a good idea to let someone else do your thinking for you — because scientists make mistakes just like anyone else.
The claim was based on an experiment in which wooden cutting boards were infected with common food-borne pathogens and then allowed to sit overnight. The next morning, researchers found that "99.9 percent of the bacteria were unrecoverable and presumed dead."Presumed dead? That's quite a leap, especially when, by the researchers' own admission, "We've not recovered the little critters' dead bodies." They did allow for the possibility that, instead of dying, the "little critters" may have simply taken refuge within the nooks and crannies of the porous wood, where they would then be free to breed like — well, like bacteria. And since we know that bacteria can live on a cutting board for up to 60 hours, that wooden cutting board could be hosting an entire colony of pathogens by then. "As best we can tell, that isn't going to happen," one of the scientists said, though he did not specify why he didn't think it would happen.
As for what mechanism or agent might be responsible for wood's alleged antibacterial powers, the researchers admitted that they had no clue. One begins to see why this particular piece of "science" didn't exactly blow the doors off the conventional thinking on food safety.
Finally, though, the kicker: One of the microbiologists responsible for the study shares his recommended technique for cleaning wooden cutting boards: "A good wipe will do fine – and if you forget to wipe the board, you probably won't be too bad off." The entire 1993 article is available here. (My thanks to the reader who sent it to me.)
But if you want the real facts on cutting boards, check out this article on cutting boards and food safety.
Choosing Pressure Cookers
Pressure cookers can be extremely useful time-savers in the kitchen. By cooking food in an enclosed, pressurized chamber, pressure cookers can cut cooking times by as much as two-thirds. In addition, the cooking process can preserve nutrients within foods in ways that conventional methods do not.
Best of all, today's pressure cookers are safer to use than the pressure cookers that previous generations may have used – multiple safety features like locks and pressure-release valves prevent them from overbuilding pressure and exploding (Read more about pressure cooker safety.). Plus, the way that pressure cookers are designed, they're remarkably easy to use.
If you are on the market for a pressure cooker, here's what you need to know about choosing the right size, features and other options.
Pressure cookers come in a wide range of sizes; you might see them ranging from smaller than 4 quarts to 10 quarts or larger. When deciding what size to get, think about how many people you typically cook for. Keep in mind that the types of recipes that are best made in a pressure cooker, such as stews, soups, grains and beans, often lend themselves to be made for large groups of people, or in large batches to freeze or refrigerate leftovers. It's better to buy a larger cooker than you think you'll need, if you have the space and budget for one, because you can cook smaller quantities in a larger cooker, but the reverse is not true.
Also keep in mind that you can only fill a pressure cooker two-thirds full with food (and for foods that expand or foam, such as beans, you should only fill the pot half full), which means that having a 6-quart cooker doesn't mean you'll be able to make 6 quarts of soup.
For a family of four, a 6-quart cooker should be a versatile, useful size. However, larger sizes do allow you to use more accessories, such as steamer inserts, pans or ramekins, or cook bulkier items, such as roasts or whole chickens.
When choosing a pressure cooker, consider the material that it's made with. Aluminum is lighter in weight, but stainless steel is far more durable. Even better is a stainless steel cooker that has a thick base, preferably with encapsulated aluminum or copper, both of which will help with heat conductivity and retention. You'll also want to take a look at the handles, lid and locking mechanism and make the handles and lid are securely attached. With any size larger than 4 quarts, two handles, or a longer handle with a "helper handle" on the other side, will make it easier and safer to lift when it's hot and filled with food. The cooker should also have a locking lid, with a mechanism that prevents the lid from being opened before pressure is released. This is a fairly standard feature in today's pressure cookers.
There are several different kinds of pressure regulators, which indicate when the cooker has reached the correct pressure to be cooking your food. They all perform equally as well; it's just a matter of preference as to which one is easier for you to use: Spring Valve: This is a valve that pops up out of the cooker and is typically used for cookers that have high and low pressure settings; the valve will pop up to a certain level when it's reached low pressure, and then pop up more when high pressure is achieved (usually there is a line or a color change so you can tell the difference between the two pressure levels). Weighted Valve: Also called a jiggle top, this type of pressure regulator sits on top of the steam vent, and begins to rock when pressure is reached, an indication that you can both see and hear (handy if you're doing other things around the kitchen and can't be constantly watching your cooker). With this type of valve, you'll want to make sure it is removable so that you can check the steam valve before each use to make sure it's not clogged with food. Modified Weighted Valve: This type of valve is attached to the steam vent but instead of rocking, will release bursts of steam intermittently to maintain pressure; the first sight of steam puffing out of the valve is your indication that pressure has been reached and you can start timing the cooking process.
Between the three types of pressure regulators, many people prefer the spring valve, because it gives an obvious indication of when pressure is reached.
Some pressure cookers only have one pressure setting (typically 15 pounds per square inch, or psi) while others have both high and low settings (15 and 10 psi, respectively). Most recipes call for cooking food at 15 psi (the high setting). In fact, before buying a cooker, it's a good idea to make sure that the "high" setting actually does correspond to 15 psi, since this is the standard pressure level for most recipes. Checking with the manufacturer or looking at the manual should give this information. The lower setting is good for cooking more delicate items, such as certain types of fish, or tender fruits and vegetables.
Another feature to look for is the pressure release valve. Recipes typically call for releasing pressure in one of several ways: the natural release, in which the pot is removed from the heat and allowed to slowly release its pressure; the cold-water method, in which the pot is doused with cold water to quickly release pressure; and the quick-release method, in which pressure is manually released by opening a valve and letting steam escape quickly. Not all pressure cookers have the ability to do the latter; check to see if there is a knob or dial that allows you to safely and quickly release the steam from inside the pot.
Many pressure cookers come with a number of accessories, such as additional, smaller cooking pots, steamer inserts, glass lids (to transform the pot base into a regular cooking pot) and more. Before springing for these types of sets, consider whether you'll use them, or whether it would be better to opt for a higher-end model that, while it may not have all the extra pieces, might be better quality.
In the long run, choose the best, and highest-quality pressure cooker that you can afford.
Buying Fresh Scallops
Like shrimp, fresh scallops can be sold under a bewildering array of names — such as "bay" scallops, "sea" scallops and "jumbo" scallops — that don't necessarily indicate a specific size or weight. And then there's the mysterious "diver" scallop. What do all these descriptions mean? Read on to find out!
Scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. So you're paying $15 to $20 (or more) per pound for water.Also, that phosphate solution is a common ingredient in soaps and detergents, and, not surprisingly, has a distinctly soap-like flavor. When you cook these scallops, all that extra liquid drains out and into the pan, so instead of searing them, you end up steaming them in something closely resembling soapy water.
If you want to avoid all that, look for scallops labeled "chemical free" or "dry packed."
How To Pan-Sear Sea Scallops
If you're lucky, your seafood purveyor carries "dry-packed" scallops, which haven't been treated with this liquid. If you can get these, you don't need to rinse them — you can just season them with Kosher salt and they'll be ready to cook. Note that scallops have an adductor muscle (sometimes called a "foot") on the side. It's a tough little tab of meat that you should pull off before cooking the scallop because it can be kind of chewy.
Heat a nonstick saute pan over a high heat, and add a tablespoon of clarified butter (or raw, unsalted butter) and a tablespoon of vegetable oil. The oil/butter mixture needs to be very hot before you add the scallops — you should actually see just the tiniest bit of smoke.
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Thicken Sauce with Cornstarch
It's important to make the slurry with cold liquid, and then add the slurry to the simmering sauce.
Cornstarch imparts a glossy sheen to the liquids it thickens, so it tends to be used more in sweet sauces and pie fillings than in savory sauces and gravies.
How to Make Pesto
Grind the nuts and garlic©2008 Jessica Harlan licensed to About.com, Inc.Pesto, made with basil plucked right from the garden, is one of summer's greatest pleasures. Best of all, it's incredibly easy to make, and you can use it in many more ways than simply as a pasta sauce. In my household, we use pesto as a spread on sandwiches, dolloped on toasted French bread for an appetizer, or atop grilled or sauteed chicken or fish.
Making pesto is quite easy if you have a food processor. Once you learn how to make this classic basil pesto, try substituting different types of nuts, or even other herbs, such as parsley or cilantro. You'll quickly discover for yourself how easy it is to add a shot of bold flavor to many dishes.
To make my classic basil pesto, you'll need:
1 small clove garlic, minced 1/3 cup pine nuts, lightly toasted 1 1/4 cups fresh basil leaves (packed) 1/4 cup extra virgin olive oil 1 tablespoon butter, softened (optional) 1 cup (2 ounces) parmesan cheese, grated Salt and freshly ground black pepperBegin by putting the pine nuts and garlic into the work bowl of a food processor, and pulse a few times until the nuts are ground into small pieces.
Mushroom Risotto Recipe
Making mushroom risotto involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, called the risotto method, releases the rice's starches, making a creamy, velvety dish.
The real magic in this mushroom risotto recipe comes from using mushroom stock, but vegetable stock can be substituted.
For an illustrated demo of the risotto method, here's a step-by-step tutorial on how to make risotto. And don't worry about making too much. These risotto cakes are a great use for leftovers.
Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.Melt 1 Tbsp of the butter in a saute pan and saute the sliced mushrooms until they're soft. Remove from heat and set aside.
In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Saute for 2-3 minutes or until it is slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Saute for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. When you're down to your last few ladles of stock, add the cooked mushrooms. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.
Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with Kosher salt.
Risotto turns glutinous if held for too long, so you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.Makes 6-8 servings
Using Leftover Risotto: Got leftovers? This recipe for risotto cakes is a great way to use leftover risotto.
Choosing the Best Cookware
With all of the different brands, shapes, materials and price points out there, buying cookware can be a confusing proposition. But it doesn't have to be. With a little bit of knowledge of cookware shapes and terms, and a little thinking about your own cooking style, you will be able to outfit your kitchen with a selection of pots and pans that will be most useful to you.
There are dozens of different cookware shapes, from everyday workhorses like a skillet to specially shaped fish poachers. Familiarize yourself with the different cookware shapes and their names, and then decide which ones you'll actually need.
Although buying 7- or 10-piece sets often seem like a good deal, don't buy one unless you're sure you will use all the pieces regularly. Often there will be a few essential pieces, combined with odd shapes or sizes that you'll never use, which wastes both money and cabinet space. Instead, build up a collection over time as your budget and kitchen allows. A few basics to start with:
A medium- to large-sized skillet (10 to 12 inches) for sauteing and stir-frying A nonstick skillet for cooking eggs (8 to 10 inches) A 6- to 8-quart Dutch oven for cooking stews and soups, and for boiling water for pasta or potatoes A saucepan or saucier for cooking smaller batches of soup, as well as sauces, rice and grains, and vegetables.Once you have the basics, build upon your collection with other pieces that make sense for your cooking style. Other useful cookware pieces include:
A small saucepan (1 or 2 quarts) for melting butter, boiling an egg or heating a can of soup A wok if you do a lot of stir-frying Additional sizes of nonstick or uncoated stainless steel skillet, depending on how many people you cook for. A small nonstick skillet is great for cooking 2 scrambled eggs or an omelet, while a very large one can be used to cook a big batch of eggs, pancakes or bacon. A cast-iron skillet (10 to 12 inches) for searing meat, making cornbread and more. A grill pan for indoor grilling An inexpensive stock pot for boiling water for pasta or potatoes, or for making stock Additional sizes of saucepan If you don't have one already, a or saucier for cooking risotto and grains, or for making custards and delicate sauces A steamer insert A double boiler for melting chocolate or making delicate egg-based saucesThe type of metal or combinations of metal used to make a piece of cookware is key to having a pot that works effectively, whether you'll looking for a piece of cookware that will retain heat for a slow, steady cooking process, or you need a pan that will conduct heat quickly but also allow you to adjust the temperature quickly.
You'll often see references to the gauge of the metal used for the cookware. This refers to the thickness of the metal, and the smaller the number, the thicker and heavier the piece will be.
These are the metals most commonly used in cookware, and their properties:
Aluminum: Conducts heat quickly and evenly, and is sensitive to temperature changes, so it cools nearly as quickly as it heats. Aluminum is also lightweight and durable, but it can adversely react with acidic or alkaline foods so it's often coated with another material, such as stainless steel or nonstick finish. Anodized Aluminum: An electrochemical process makes aluminum nonreactive and resistant to scratches. It also gives the cooking surface nonstick properties. The anodization process also seals in the aluminum so that it is less likely to corrode into food. Cast-Iron: Produces heavy, thick, durable pans that are slow to heat but are excellent at retaining and distributing heat. Regular cast iron, or enamel-coated cast iron, are good for deep frying and dishes requiring long cooking periods like braises or stews. Copper: Excellent at conducting, distributing and retaining heat, but copper tarnishes and dents easily. Because it is an expensive metal, it's often used in combination with other metals, such as in only the base or a pan or in a thin layer in the construction. Stainless Steel: Durable, non-porous, nonreactive and resistant to rust, corrosion and pitting. Because stainless steel is not very conductive, it is often combined with other metals, such as copper or aluminum.Knowing what pieces you'll need, and the best materials to choose, will go a long way in helping you outfit your kitchen with the best cookware for your needs.