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The best kitchen knife ever!

Many people are fooled by nice and shiny looking object. Especially knives. I remember buying my first colourful set of knives, thinking they would look great on my kitchen counter. That was my biggest mistake. The knives that I bought lasted only for five months before getting so dull that it couldn’t even slice through carrots. However, this torture only lasted till I found out about the Mercer Culinary german knives.

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Related post: The best kitchen knives

A Sleek Look to German Knives

This time around I actually tested out the knives before trying and they were razor sharp. I’ve been using them for over two years now and they’re still sharp. I occasionally sharpen them at a local knife sharpening company to keep them in great condition. The knives doesn’t feel too heavy or lightweight at all. I think the full bolster it has makes it a well-balanced knife. (More: Know your knives)

The handles are very comfortable to grip on. I have survived peeling a sack of potatoes with their paring knife without feeling much wrist tension. Not to mention, I also get many compliments about the tempered glass block which is very is to clean and fix back. I am very happy to have found this set and I hope you give it a try.

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Searched for a the best knife set

Choosing a chef knife can be quite hard if you don’t know what you exactly want. I remember the first time I searched for a chef knife to purchase when I was in college. Not only were there many knives to choose from, there were knives that were extremely pricey. I was scared that I wasted money on an expensive chef knife and it didn’t last. Thankfully, there were many knife blogs that helped me picked the best kitchen knife set.

Fret no more and read through the three key features that you need to look out for.

The Feel For The Best Chef Knife

You need to know how it feels in your hand. Make sure to try it out at your local store. From the handle to the weight, choose the knife that feels comfortable. Some knives are lightweight and some are heavy. Some handles plastic handles are more comfortable that wood handles. It depends on what you prefer. The best chef knife is a well-balanced chef knife. For example, the Wusthof Classic 8-Inch Chef’s Knife. (Find out more)

The Blade and The Edge

Go for a material that last longer like stainless steel with high carbon as it is also easier to sharpen. Don’t purchase a ceramic blade because I know that it looks so much better than a steel blade. If you want a pretty but excellent chef knife, try looking at the Shun Classic 8-Inch Chef’s Knife. The blade is made out from Japanese stainless steel  with 32 layers of stainless alloy. Not only is it pretty, it is also rust resistant.

The edge of the knife is also very important. You also need to know that the sharpness is actually related to the material. It has been said that the high-carbon stainless steel is easier to maintain and sharpen rather than stainless steel and ceramic.

These were my key features that I looked for when I was looking for a knife. I hope they help you out!

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Having the best cookware sets in your kitchen

Nothing is rewarding as having the best cookware sets in your kitchen. I am passionate about cooking and this
passion has been taken to the next level by the sets of cookware I use. I love cookware that delivers excellent performance in the kitchen to my smiling expectations. There is something about aluminium cookware that intrigues me.

Through the years, I have relied on aluminium cookware to see my kitchen dreams come true. A good number of the pans and pots you will find in my kitchen, are made of aluminium. The aluminium cookware not only distribute heat evenly, but they also maintain a steady simmer. As if this is not enough, the aluminium cookware comes with a pocket friendly prices. In fact, aluminium cookware considers as done, what ought to be done. I love aluminium cookware.

Additionally, I love aluminium cookware because they are safe. Essentially, the aluminium pans and pots are coated with non-stick surface which make them really easy to clean. Speaking of the heat distributions, the aluminium pots and pans are made up of a light material which allows for a faster conduction of heat. I am that kind of a person who
love it when I save on time. The aluminium cookware sets have saved me a great deal of time.

Moreover, I like the way the aluminium cookware comes with insulated handles. I am burn-phobic and the excellent handles have saved me the trouble. There is a lot more to smile about, the food does not stick on the aluminium cookware. This has been made possible by the non-sticky surfaces.

While the aluminium cookware steps are cheap, they are long-lasting and easy to care for. Inevitably, we cannot do without drinks. I love glasses for soft drinks as they do not react with the drinks. Going through the best cookware reviews, you cannot miss aluminium cookware.

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Why A Guy Should Learn To Cook

startup-guy-cooks-startup-breakfast

But ask any woman (or man that already knows how) why it is better to be a kitchen savvy dude and you’ll start to see what these guys are missing.

 

Whether it’s because they think it takes too much time, too much effort or wrongly assume it’s a woman’s job, men who never learn to cook are losing a huge opportunity to take their man skills to the next level.

A post from Summer Tomato

8 Reasons Regular Guys Should Learn To Cook

1. Chicks dig it

There isn’t a woman alive immune to a man who can make her a delicious meal. Step up to the plate boys, we’re begging you.

2. Life skills are manly

You can fix your car, hunt wild animals and build a camp fire. Shouldn’t you know how to feed yourself without a drive-thru?

3. You’ll save money

Though there’s a good chance you’re single if you never learned to cook (see point #1), a home cooked meal is a much cheaper date night (or singles night) than dinner for two at Chez Fancy—particularly with the 150% wine mark up common at most restaurants.

4. It’s faster than going out

Fancy date meals aside, cooking at home is almost always faster than going out—so long as you know what you’re doing. Once you have a few basic skills down, you can stop wasting your time in fast food spots simply because you don’t know what else to eat.

5. Guy Fieri shouldn’t be better than you at anything

Food Network star Guy Fieri has bad hair, bad clothes and douchey sunglasses, but the dude knows how to cook. Are you going to let him upstage you like that? Of course you aren’t.

6. Your puppy (aka girl magnet) will eat better

My notoriously adorable puppy Toaster loves salad scraps (sugar snap peas are his favorite), eggs, meats, fish, and pretty much anything else we’re willing to share. A balanced diet is as good for dogs as it is for people (just don’t give them onions, garlic or grapes).

7. You might lose weight

Cooking is one of the easiest ways to improve your diet and stick to reasonable portions. This is a recipe for weight loss, if you’re willing to swallow it.

8. You might like it

Cooking is relaxing, fun, creative, purposeful and, hopefully, delicious. Why wouldn’t you want to add this skill to your tool belt?

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How The Best Kitchen Knives Set Have Helped Me Start Cooking Efficiently

There are number of things that make cooking easier or very frustrating. I have little experience as a professional cooking, and I have already come to realize that good cookware and cutlery are essential for good cooking. A few months ago I started my own small restaurant, which mainly specializes in exotic dishes. At first I had very few customers, but as time passed by the number increased overwhelmingly, so I had to also increase my speed of making the dishes. Good knives set were very important, when it came to increasing my speed and preparing dishes fast, since most of the time is taken up while slicing ingredients.

Kitchen Knives Set

Best Kitchen Knives Set

The knives I started with were not very efficient when it came to dicing and slicing ingredients. I had to struggle to slice through some of the tuff ingredients which led to loosened handles. This forced me to start thinking of upgrading to new and better brands of knives, which would save me some time and trouble. I started my search online for the chef knife reviews and came across a huge selection of knives. Most of brands of knives I found, had been tested, reviewed and rated, which made it easy for me to choose the most suitable one for me.

I bought one of the kitchen knife sets for my restaurant, and it has made preparing dishes, a very enjoyable experience. Most importantly, I now able to slice ingredient to my preferred size and shape, making the cuisines look very delicious. I have also referred some of my friends to get knives that they will enjoy using at home. The kitchen knives I now use have the best blades, and allow me to slice and cut through almost anything that wish to prepare, for my customers.

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Knife Skills for Gourmet Cooking

Items are shaped by slicing, chopping, dicing, mincing and other special cutting techniques.

Slicing
To slice is to cut an item into broad, thin pieces. Slicing is use to create three specialty cuts: chiffonade, rondelle and diagonal. Slicing skills are also used to produce oblique or roll cuts and lozenges.

Chiffonade – to finely slice or shred leafy vegetables or herbs.
Wash and destem the leaves. Stack leaves on top of each other and roll them tightly. Make fine slices across the leaves while holding the roll tightly.

Rondelles or Rounds – Disk-shaped slices
Peel the item and make slices perpendicular to the item being cut.

Diagonals – Peel the item and position the knife at an angle and slice it evenly.

Oblique-cut or Roll-cut – Small pieces with two angle-cut sides.
Peel the item. Hold the knife at a 45 degree angle and make the first cut. Roll the item a half turn, keeping the knife at the same angle, and make another cut.

Lozenges – Diamond-shaped pieces, usually of firm vegetables.
Slice the item into long slices. Cut the slices into strips. Cut the strips at an angle to produce diamond shapes.

Horizontal slicing or Butterfly – To slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book.
With hand opened, hold the item to be cut in the center of your palm. Slice a pocket to the desired depth, or cut completely through.

Chopping
To chop is to cut an item into small pieces where size and shape does not matter.

Coarse Chopping
This procedure is identical to slicing but without concern for size and shape.

Chopping Parsley and Similar Foods
Wash the parsley in water and drain. Grip the chef knife in one hand and hold the knife’s tip with your palm with the other hand. Use a rocking motion up and down while moving the knife back and forth over the parsley.

Chopping Garlic
Break the head of garlic into individual cloves. With the flat edge of the knife crush the cloves. This will help you to remove the peel from the garlic flesh easily. With a flat hand, hold the knife’s tip. Using a rocking motion chop the garlic cloves.Garlic paste can be made by first chopping the garlic and then turning the knife and dragging the knife along the garlic.

Cutting Sticks and Dicing
To dice is to cut an item into cubes.
Before an item can be diced, it must be cut into sticks such as juliennes and batonnets. These sticks are then reduced through dicing into the classic cuts known as brunoise, small dice, medium dice, large dice and paysanne.

Julienne – a stick shaped item with dimensions of 1/8 inch x 1/8 inch x 2 inches. When used with potatoes, this cut is sometimes referred to as an allumette.

Fine Julienne – sticks with dimensions of 1/16 inch x 1/16 inch x 2 inches.

Batonnet – a stick shaped item with dimensions of 1/4 inch x 1/4 inch x 2 inches.

Brunoise – a cube-shaped item with dimensions fo 1/8 inch x 1/8 inch x 1/8 inch

Fine Brunoise – 1/16 inch cube.

Small Dice – A cube-shaped item with dimensions fo 1/4 inch x 1/4 inch x 1/4 inch.

Medium Dice – A cube-shaped item with dimensions of 1/2 inch x 1/2 inch x 1/2 inch.

Large Dice – A cube-shaped item with dimensions of 3/4 inch x 3/4 inch x 3/4 inch.

Paysanne – A flat, square, round or triangular item with dimensions of 1/2 inch x 1/2 inch x 1/8 inch.

Dicing an Onion
Using a paring knife, remove the stem end. Trim the root end but leave it nearly intact. This helps to prevent the onion from falling apart while dicing. Peel away the outer skin.
Cut the onion in half through the stem and root. Place the cut side down on the cutting board.
Cut parallel slices vertically through the onion from the root toward the stem end without cutting completely through the root end.
Make a single horizontal cut on a small onion or two horizontal cuts on a large onion through the width of the onion. Do not cut through the root end.
Turn the onion and cut slices perpendicular to the other slices to produce diced onion.

Mincing
To mince is to cut into very small pieces where shape does not matter.

Mincing Shallots
Peel and dice the shallots, following the procedure for peeling and dicing an onion. With a flat hand, hold the knife’s tip. Use a rocking motion and mince the shallots with the heel of the knife.

Tourner
Tourner is to cut into football-shaped pieces with seven equal sides and blunt ends.
Cut the item into 2 inch pieces. Each piece should have flat ends.
Holding the item between the thumb and forefinger, use a tourne knife or a paring knife to cut seven curved sides ont on the item, creating a flat-ended, football-shaped product.

Parisiennes
Parisienne – spheres of fruits or vegetables cut with a small melon ball cutter.
Cut each scoop with a twisting motion.
Make the cuts close together to minimize trim loss.

Using A Mandoline
A mandoline is a cutting tool. It can cut very thin slices or large quantities of julienned vegetables. This tool cuts very quickly, easily, and very accurately. It can also produce a ridged slice or gaufrette.

Gaufrette – a thin lattice or waffle-textured slice of vegetable cut on a mandoline.
To use, position the legs and set the blade to cut the desired thickness.
Slide the guard into place.
To slice, slide the item against the blade.
To cut gaufrette, select the rigid blade and set to desired thickness. Make the first slice, turn the item 60 to 90 degrees and make a second slice. Turn the item back to the original position and make another slice, and so on.

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