Get Basic Tools And Equipment For Your Kitchen

The kitchen is the place where you prepare the food for the family. You need to keep this place as clean as possible so that food contamination and spoilage will be avoided. You also need to make sure that you have enough utensils for the kitchen. It is very important that you have the basic utensils to use for the kitchen. There are some things that you need to keep in mind.

MEASURING TOOLS

It is very important that the kitchen at your home has all the measuring tools that you need. Make sure that you have them so that you will be able to mix the right ingredients for the food that you cook. Measuring cups and spoons are available in the market. Try to get them for your kitchen.

KNIVES

Knives are indeed very important for your kitchen. These are vital for you to cut and slice the food that you want to cook. Make sure that they are of good quality. If they need to be sharpened from time to time, try to get a good quality knife sharpener. You can also include bread knives.

BAKE WARE

Baking is indeed one of the most enjoyable things that you can possibly do with your kids in the kitchen. But this activity will require a lot of equipment and utensils. You need to have the basics like baking pans, baking sheets, pots and skillets. These are very important.

THE BASICS

Your kitchen will never be complete if you do not have the basic utensils. Make sure that you have them in your kitchen. Can opener, spoons, spatula, cutter, peeler and a lot more must be in your kitchen. A timer is also important for you to make sure that you will cook the food at the right time.

There are a lot of tools and equipment that you need to have in your kitchen. Your kitchen needs to be functional as much as possible. Try to remember the tips mentioned here. These will surely guide you in choosing for the right equipment.

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A Home Cook's Kitchen Pantry

What Every Kichen Might Want to Have On Hand

What ingredients do you want to have on hand so you don't have to run out to the market every day?

Just like my must-have kitchen tools, you may consider having these staples in your kitchen so you can whip up a delicious meal at a moments notice. Most of these items you can find in your local supermarket and some you may need to order on-line, but they will definitely make your cooking life easier and more fun.

It’s important to remember that some products with long shelf lives, like spices, lose their flavor over time. So you may want to toss the ground cumin that hasn’t seen the light of day since that special grilled shrimp dish three years ago. And if you have a deep pantry like mine, you may want to check in the back every once and awhile to see what’s there.

So we’ll start with some of the basics and you can add to them according to your own cooking enjoyment

• Anchovies: a must for many pasta sauces, flat filets in a can or anchovy paste.
• Artichokes: canned hearts packed in water.
• Beans: an assortment of canned (easier) or dry (more work but tastier). Bread crumbs
• Capers: great in salads and pasta dishes.
• Chutney: great for crackers and sauces.
• Clam juice: a good substitute for fish stock.
• Corn meal: great for dredging foods and a must for polenta.
• Coconut: either shredded in a can or coconut milk or better yet, both.Cornstarch: for thickening sauces
• Crackers: assorted types.
• Dried fruits: apples, apricots, currants, figs, and raisins.
• Dried herbs: basil, bay leaves, chili powder, cinnamon, dill, nutmeg, oregano, paprika, crushed red pepper, rosemary, sage, tarragon, thyme.
• Extracts: vanilla is the most important, but try orange and almond.

Flour: unbleached all-purpose

Jams, Jellies, Preserves, and Honey

Ketchup: always have an extra bottle on hand.

Mushrooms: an assortment of dried including shiitake, morels, and porcini.

• Mustard: Dried and Dijon in a jar
• Oils: Olive, pure for everyday cooking and virgin for drizzling, canola, and sesame.
• Olives: canned, pitted and non-pitted, nicoise and calamata and olive paste
• Pasta: an assortment of shapes and sizes; dried
• Peanut butter: I like the chunky style.
• Peas: canned petite style. Fresh is better, but these are good to have on hand
• Pepper: whole peppercorns, ground black and white pepper.
• Pesto, Tapenade, Salsa
• Rice: Arborio (for risotto), brown, white, wild (not really a rice but a long grain marsh grass).
• Salt: regular and sea salt.
• Salad Dressings: my favorite is Good Seasons
• Sauces: Soy or Tamari, Tabasco, Teriyaki, and Worcestershire
• Stocks: see below
• Sugar: white and brown, granulated and confectioners
• Tomatoes: canned - whole plum, paste, and puree; sun-driedTuna: canned, packed in water.
• Vinegar: balsamic, white wine, red wine, rice wine.Wines: Marsala, Madeira, and Sherry

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The Difference Between Saute, Pan Fry and Stir Fry

What's The Difference Between Sauté, Pan Fry and Stir Fry

There was an interesting discussion over a while back regarding the difference, if any, between pan frying and sautéing.  The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.  The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

Sauté

To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through.  I think of shrimp, cut vegetables and meat that has been cut into small pieces. The term sauté comes from the French "to jump."

The jumping is of two types, one more important to the technique than the other. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil. Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit.  For myself, I make sure that the food cooks evenly while I'm sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté.  This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking.  Pan frying requires a lower heat so that the exterior of the food doesn't overcook while waiting for the interior of the food to cook.

You still use the same amount of oil - just enough to glaze the pan - but the temperature should be lower during a pan fry.  It's important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam.  The force of the steam keeps the oil from soaking into the food.  This is important, even if you're just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you're sautéing, pan frying or stir frying, is that it is a dry heat cooking method.  While the oil is a liquid, it is a fat, so there is no water component.  Oil behaves much differently than water.  Water boils at 212°F.  If your oil is boiling, look out -  it's way too hot to cook in! It shouldn't even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That's why it's such a great medium for making stocks and broths. Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food.  The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan. They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you're looking for a gentle sizzle.

Regardless whether you sauté or pan fry, the pan will still develop a fond - the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step.  All that is needed is some deglazing liquid"”stock, wine, juice, etc - followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn't talked about as much is the shallow-fry.  A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp.  The food sits in hot oil that comes about halfway up the sides of the food.  And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar.  They all use oil as a medium for heat delivery.  The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil.  In a shallow fry, you have to flip the food to make sure all sides are cooked.  In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan.  Both techniques require small pieces of food, high heat and a very little oil.  Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don't have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce.  In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What's In A Name

So, while all these frying techniques are similar, the differences are worth noting.  Do remember that different terms mean different things to different people in different parts of the country or the world.  Often, the differences are purely semantic:  what one person might call a shallow fry, another might call a pan fry.  It can get a bit confusing, and I think that's why there has been so much discussion about the topic.  I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you.

Credit_G. Stephen Jones

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How To Line A Pie Pan

To line a pie pan, remove the rolled crust from the refrigerator or freezer and let sit on the counter, wrapped, until pliable.

Carefully peel off one of the pieces of parchment paper.

Center the dough, on the pie plate, and peel off the remaining piece of parchment.  The dough will probably still be a little stiff.  Let it sit on the pie plate until the center of the crust starts to "slump" down into the pan.  At this point, it should be soft enough to manipulate.

Lift an edge of the crust and ease it down into the pie plate.  Try not to stretch the dough, or it will be more likely to shrink in the oven.

Using a piece of leftover dough, gently press the dough into the edges of the pan.  Trim any ragged edges about ½" larger than the rim of the pie plate.  Fold the ½" under to make a smooth edge, and then crimp.  I find that crimping with a fork is easiest - just press down gently all around the edge with the tines.

Dock the dough using a small paring knife.  Poke a lot of little holes in the bottom of the crust and up the sides.  This will help keep the crust from bubbling up in the oven.
Freeze the crust until firm.

Crumple a piece of parchment into a little ball.  Then, uncrumple it and use it to line the frozen crust.  Fill the parchment with with dried beans or pie weights, if you have them.

Bake in a 350° F. oven until the edges of the crust are set and no longer shiny.  Take the crust out of the oven. Carefully remove the parchment and beans/weights.

Brush the bottom of the crust and up the sides with a thin layer of well beaten egg.  This is an egg wash.

If you are filling the crust with a filling that requires further baking, return the crust to the oven until the crust is no longer shiny and the egg is dry. Don't let the dough color much, if at all.  This is called parbaking.  The dried egg acts as a kind of shellac and will help to keep the crust from getting soggy.

If you are filling the crust with a filling that needs no further baking, continue to bake the crust until it is deep golden brown.  You might need to cover the edges of the crust with some foil to prevent over-browning.

That's it. Easy and much less expensive than store bought pie crusts and without the extra "stuff".

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All About Double Boilers

A double boiler as produced and marketed by the cookware industry is a very specialized piece of cooking equipment.  A commercially produced double boiler consists of a basic two-or three quart straight-sided sauce pan and another insert pan that has a slightly rounded bottom and fits snugly into the top of the bottom pan.  Often, a double boiler set will come with a lid.  Never use the lid—if you ever use the bottom pan alone, feel free to use the lid, but most foods that need to be cooked in a double boiler require constant stirring.

Now comes the question:  do you really need to purchase a specialized pan set?

The answer is no.  A double boiler can easily be rigged at home.  All you need is a deep and wide pan and a large glass or metal bowl whose bottom will fit down in the pan.  If the pan is too small or the bowl is too big, the heat will be concentrated right at the very bottom of the bowl.  You want as much of the bowl to be inside the pan as possible to promote even heat distribution.  (see photo)

As far as I’m concerned, a home-made double boiler is works better than a store-bought set.  Often, the bottom of the insert is a little flat on the bottom but with rounded sides that then have a rim that has been pressed into the pan.  This little rim is what keeps the insert from falling down into the bottom pan.  It’s also a place where food can get stuck.  The shape of these pans is not very conducive to whisking, and whisking is what you generally do in a double boiler.  So, skip the store-bought version and make your own double boiler using a whisk-friendly metal or glass bowl for the top.

Do You Need A Double Boiler?

Now that you know what a double boiler is and that you can make your own, let’s spend a minute talking about why you need one and how to use one.  Honestly, there are not many times in a home kitchen that you will need a double boiler to prepare your day to day recipes.  There are times, though, when you want to melt chocolate or make a pastry cream or lemon curd that a double boiler comes in handy.  A double boiler provides gentle, indirect heat to whatever you are cooking.  Rather than the heat of a burner transferring directly to the food, the heat is transferred to the water in the bottom pan and then through steam.  The steam bathes the bottom of the double boiler in very even gentle heat that can easily be controlled on a home stove—just move the pot off of the heat if the water starts boiling vigorously.

How to Use a DoubleBoiler

To use a double boiler correctly, put about 1 to 2 inches of water in the bottom pan, and put the pan on the stove on medium heat.  Make sure that the bottom of the top pan will not be touching the water when it is inserted into the bottom pan.  Then, place the top pan on the bottom pan and add your ingredients.  Whisk the ingredients constantly and control the heat so that the water maintains a simmer, not a vigorous boil.

A notable exception to this technique is in melting chocolate.  To melt chocolate without scorching it, place chopped chocolate in the top of a double boiler, bring the water to a boil and then turn the heat off.  Let the gentle heat melt the chocolate, stirring occasionally to make sure it melts evenly.  When melting chocolate, be very careful that no water gets in the top pan.  If this happens, the chocolate will seize into a lumpy, grainy mess.  You will still be able to use it in recipes, but if you were planning on tempering the chocolate, you won’t be able to.  Since water and chocolate really do not get along, I no longer advise melting chocolate over a double boiler but rather in a microwave in a glass bowl using short bursts at medium power and stirring between bursts.

When to Use a Double Boiler

Recipes that most often call for the use of a double boiler include all custards (pastry cream, pudding, sabayon, zabaglione, etc) as well as lemon curd and delicate emulsions like Hollandaise sauce.  While some of these recipes can be prepared over direct heat, using a double boiler keeps the heat more even and gentle and can prevent scorching.  The ability to deliver gentle heat is the main advantage to using a double boiler.  Most of the disadvantages arise from buying specialized equipment:  storage issues, buying a one-trick pony, expense.  These disadvantages do not apply if you use a bowl and a pot that you already own to create your own double boiler.

Don't Forget About Bain Maries

“Wait!  What about bain maries?”  A bain marie is similar to a double boiler as both deliver more gentle heat to whatever you are cooking.  They do differ in some ways, though.  When using a double boiler (bought or made), you don’t want the water level to come up to the bottom of the top pan—the heat is transferred completely by steam.  Double boilers are also used on the stovetop. 

A bain marie, or water bath, is used in oven baking to protect delicate egg-based foods from overheating and curdling.  When using a bain marie, or water bath, the pan/pans holding the food are placed into a larger pan.  This pan is then carefully filled with hot water, usually about halfway up the side of cooking vessel.  The entire setup is often covered with foil.  The bain marie provides moist and gentle heating to egg-based foods.  Since the cooking vessels are placed directly in the hot water, as long as the water level remains constant, the temperature delivered from the sides never exceeds 212 degrees F (at sea level).  This ensures even, gentle cooking and guards against curdling, which is what happens when eggs cook too fast or in too harsh an environment.

To confuse things a bit farther, often cooks in professional kitchens place metal cylinders of soup or sauce into larger pots of hot or boiling water.  These cylinders are called “bains.”  Even though this is a stovetop method, since the hot water comes in direct contact with the cooking vessel, this is considered a bain marie as opposed to a double boiler.

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Great Cheeses for a Dinner Party

La Tur, Prima Donna & Chebris Cheese

A few weekends ago my youngest daughter invited some friends over for dinner and a sleepover but also invited their parents for dinner. We served Chicken Breasts Stuffed with Herb Goat Cheese that were easy to prepare and were delicious. There are a lot of steps you can do ahead so you can spend more time with your guests.

My wife asked me to pick up some fresh goat cheese from my buddy Cheeseman Jack who unfortunately is closing his cheese stand at the Farmer's Market in Ardmore I go to every Saturday morning. Good news is he is keeping his cheese store at Reading Terminal Market in Philadelphia open so I guess that means more trips into the city for me. Jack is one of the most knowledgeable people I know when it comes to cheese. He can be a little opinionated when it comes to cheese and life in general, but his encyclopedia knowledge of cheese makes up for it.

I asked Jack for 3 different cheeses to serve before dinner while we were standing around getting to know each other a little better. Here are the three cheeses he selected and each was fantastic in its own way. I'll try to write more about each cheese in the coming weeks, but for today I just wanted to share these wonderful examples of fine cheeses with you.

Be sure to get to know your local cheese expert so they can give you great suggestions as did my friend Cheeseman Jack. And also be sure to read my Cheese Primer on how to buy cheese.

You can see the three different cheeses, what they cost (I think per pound in this case) and the type of milk used to make it.

If you can't decide on a cow's milk, goat's milk or sheep's milk cheese, why not have all three. That's what is used to make this buttery Italian cheese from the Piedmont area call La Tur. You can read more about it at  Le Tur Cheese.

Chabris is a hard cheese from the Basque Region and is made from a mixture of sheep and goat's milk.  Not sure if you are going to find this very easily but if you have a good cheese shop near you, be sure to ask if they can order some. It is a wonderful find.

Of the three, this Prima Donna is both my wife's and my favorite. Prima Donna is an aged Gouda from the Netherlands. It is not as aged as some of the 4 to 6 year old Gouda that I write about at Aged Gouda Cheese (and where you can see a photo of Cheeseman Jack too), but it is lot different that the Laughing Cow Babybel cheese you picture in your head when you think of Gouda cheese. This is a cow's milk cheese that is hard with a sweet - nutty flavor and hints of caramel on the finish.

Try New Cheeses

I know we often get into a rut and buy the same three or four cheeses whenever we have a party or just for having around the house, but I urge you to go out and try something new. There are so many great cheeses being made around the world that you owe it to yourself to give them a try. And remember, let these cheeses come to room temperature before serving.

And please let me know some of your own favorite cheeses so I can give them a try.

Credit_G. Stephen Jones

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Buying the Best Blender

The Importance of Owning a Decent Blender

You may not need a heavy duty model like the one in the photo unless you are doing some serious "blending", but if you enjoy whipping up a breakfast shake or adult cocktail, they are nice to have around.

I can't even remember when I purchased my old Osterizer blender but it still works great for making smoothies, pureeing soup, and of course...blended drinks.

This is one of those items that every kitchen should have but you don't need to spend a lot of money unless you want a high powered muscle machine with all the extra speeds. Some things you may want to look for in a new blender:

Power- the higher the wattage, the more powerful the blender. You will want a blender with at least 350 watts.

Capacity - most blenders range in size from 4 cups to 7 cups and I would suggest you buy toward the larger size so you don't have to worry about the blend overflowing the container. You'll find the large size especially helpful when you are pureeing large quantities of soups and or sauces.

Speeds - Do you really need 15 speeds to blend something? I don't think so. You really only need a fast, medium and slow speeds and the ability to pulse which is often required in some recipes.

Design - You will pay more for a sleek design and you may want that if you leave the blender on the counter, but if you store it in a cabinet and only pull it out on occasion, don't pay up just for a space age looking design. Pay more for better features like being able to remove the blades for cleaning, an extra wide motor base to provide stability and a opening for adding ingredients or letting steam out when blending hot soups. Really important is a tight fitting lid.

Materials - Glass and stainless steel are you two best choices when buying a blender. The advantage of glass is you can see what you are working with and with stainless you don't have to worry about breakage. I prefer glass so I can keep an eye on things. Plastic is ok and will be lighter than glass but after a while, the plastic scratches and can shatter.

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Cookware Pots and Pans : Buy the Right Cookware

Should you purchase a whole set of pans or buy them one at at a time?

A great question and one that really depends on several things including your cooking needs, level of cooking, and how much you want to spend.

Over the years I purchased a few pots and pans made by Calphalon, still use them today but can also recommend All Clad, Viking and Circulon. Since I bought my pans years ago, they have come up with some great new technology including handles that don't get hot and a better selection of non stick products.

I purchased my pans over time and in the end it has probably cost me more than just buying a complete set. At the time though, I didn't have the bucks to buy a whole set so it didn't matter. I still enjoy shopping for new pans and love when my wife surprises me on my birthday or during the holidays.

If you don't purchase a complete set, buy a couple of good quality essentials and add to your collection as you go along. Like investing in stocks, you wouldn’t buy your whole portfolio at one time but add to it when the market is right.

See below for some good RESOURCES.

The One at a Time Approach

Start with a couple of “Blue Chips” pans and add to your collection. These should include:

Saute Pan - a heavy duty 10 to 12 each saute pan for sauteing steaks, chicken, fish, and vegetables. You can use it instead of a wok for stir-fry. It can even double as a fry pan. For more information on choosing and buying a saute pan.

Sauce Pan - a heavy bottomed 2 quart sauce pan is perfect for making sauces, steaming vegetables, cooking smaller quantities of pasta or potatoes. It can be used for reheating leftovers, canned soups or just about anything that needs to be reheated. One of the most versatile pots in my house. For more information on choosing and buying a sauce pan.

Soup/Stock Pot - the third in my trio of important pots and pans for anyone starting out. What size you buy really depends on how many or how much you are cooking. I love to make big batches of soup or chili in the fall and winter so I have a couple of sizes but anything between 7 & 10 quart should be fine. It can be used for soups, stocks, stews, pasta, big qualities of sauce, corn, lobsters and a whole lot more. For more information on choosing and buying a soup pot or a stock pot....

Add To Your Collection Over Time

Later you can augment your portfolio by adding additional sizes and types like omelet pans, double-boilers, roasting pans, etc. Forget about buying cheap aluminum pans or any pan that is thin and light. They conduct heat poorly and you’ll spend more time cleaning the stuff that burns on the bottom than enjoying your food.

Buy a Cookware Set and Be Done with It
If you find a brand that you like, feels good in your hand and you can afford, buying the complete set isn't a bad idea. This way you are done shopping for pots and pans and you can start thinking about chef knifes, blenders, food processor and the rest.

If you are getting married or looking for a wedding gift, a cookware set is a great idea. Holiday time, birthdays, anniversaries (be careful - the message you send giving a loved one pots and pans may be misunderstood).

What to look for?

You want pots and pans made of stainless steel or heavy-gauge aluminum with non oxidizing surfaces. The base of the pan should be thick and flat on both the inside and out for better heat efficiency. You also want handles that are riveted to the pan and can be put in the oven(no plastic handles) and well fitting lids. And most importantly, make sure they feel good in your hands. Just because they might be highly touted, doesn’t mean they’re the right fit for you.

What I would buy today:

All-Clad 7-pc. Copper Core Cookware Set

For years, All-Clad has been the choice in 4-Star kitchens all over the world. Part of All-Clad's Copper Core Collection, this set includes the best of both - shiny stainless combined with brilliant copper. Dishwasher and oven safe. The 7-pc. set includes:

• 8-qt. Stock Pot with Lid, 2-qt. Sauce Pan with Lid, 3-qt. Saute Pan with Lid, 10-in. Omelet Pan
• Calphalon 13-pc. Tri-Ply Stainless Steel Cookware Set
• Tri-Ply Stainless combines the beauty of stainless steel with the superior performance of aluminum. Mirror-polished exterior provides the brilliant look stainless lovers admire. Ergonomic Cool V handle design provides superior balance and feel, and vents heat away from long handles, keeping them touchably cool on the stove-top.
• 8-in. omelet pan, 10-in. omelet pan, 1.5-qt. sauce pan with cover, 2.5-qt. sauce pan with cover, 4.5-qt.sauce pan with cover, 3-qt. sauté pan with cover, 6-qt. stock pot with cover, 6-qt. pasta insertViking 7-pc. Stainless Steel Cookware Set
• Viking is known for its exceptional appliances and offers high-quality cookware products that are manufactured in Belgium yet designed in the U.S. so you get the best of design and materials. Each piece is easy to clean and provides lasting beauty for your kitchen. Lifetime warranty against manufacturing defects.
• 8-in. Omelet Pan, 1.5-qt. Sauce Pan with Lid, 2-qt. Sauce Pan with Lid, 5.5-qt. Sauce Pot with Lid

Credit_G. Stephen Jones

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5 Steps to Indoor Grilling Goodness

When your grilling activities are sidelined in the dead of winter or the steamy humidity of a smoggy summer, you can still get a set of tantalizing char marks on your chicken breasts. You can even mesquite smoke your ribs and give your turkey breast an enticing, golden brown finish. How? By bringing the grilling indoors, that's how.

Indoor grilling is growing in popularity, and there are quite a few ways to do the honors, too. Contact grills may have opened the door to new innovations in indoor grilling, but you don't need an expensive range setup or countertop appliance to grill food inside.

Let's take a look at five ways you can get smoky goodness into your food without setting foot outdoors. These are grill master worthy techniques, too. No liquid smoke here.

1: Fireplace Cooking

If all you do in your fireplace is combust a few logs around the holidays and admire the blaze, you can make your hearth earn its square footage by turning it into a grill. Yes, you too can have a second cooking area in your home for pennies by reevaluating the way you interpret the grilling experience.

You may have browned a few marshmallows in your fireplace, just for fun. Or maybe you've even thrown together a few 'smores for the kids' last slumber party. We aren't talking about small stuff like roasting chestnuts in the fireplace, though. You can prepare an entire meal in the hearth. Think of it as a camp side fire pit -- without the ring.

Although you can use a fireplace Dutch oven or long handled cooking implements designed to stretch into your fireplace while you hold the other end, if you want to make fireplace cooking a regular occurrence at your house, invest in a fireplace grill. It's basically a frame that allows you to raise and lower the cooking surface as you would with, say, a hibachi grill. Once you master the technique, you can upgrade your equipment to include a fireplace rotisserie for greater control and gourmet worthy results. Come on, give it a try. You know you want to.

2: Smokers

Yes, smoking is grilling -- grilling at its flavorful best. It's amazing what a little charred hardwood sawdust can do for the flavor of just about anything. Indoor smokers sound messy, but they don't have to be. Wash everything promptly after use, and you'll keep the campfire smell to a minimum. For the most part, the smoke stays inside the housing to flavor the cooking meat (fish, poultry, vegetables or fruits) for a deep, rich flavor you'll swear came from expensive outdoor equipment. You can buy a sturdy indoor/outdoor unit for less than $100. Smokers don't need much wood or water to do the trick, either, so smoking can be one specialty cooking method you can explore without spending a fortune.

If you've ever had the itch to make your own smoked salmon or specialty sausage, stovetop smokers make the process fun and efficient. Look for a unit with a nonstick interior finish. It'll make cleanup easier and faster.

3: Grilling Pans

For grilling on the cheap, nothing works better than a grilling pan. This specially designed stovetop skillet is ridged to create impressive crosshatch grill marks. You don't lose much flavor when you use a grill pan, either. Sure, some of the smoky aroma is absent, but you'll get a great sear that seals in meat juices. The ridges will keep the meat away from the grease, too, making the results less oily.

What grilling pans lose in authenticity, they make up for in convenience. Using one is like using any other skillet. Unlike a countertop grill, a grilling pan will store easily in the corner of a cabinet, too. We recommend nonstick or cast iron varieties. With non-stick you have easy cleanup, but cast iron has a rock solid feel and holds in the heat. If you do opt for cast iron, pay the extra pennies for a pre-seasoned pan. It'll save you the effort of conditioning and sealing the cooking surface yourself.

4: Rotisseries

If you've ever watched a chicken turning lazily on a rotisserie, you've experienced firsthand the value of cooking as entertainment. Stick a few hungry viewers in front of a rotating bird, and you'll have rotisserie converts for life. It isn't just the mesmerizing, revolving motion, either. Rotisserie cooked meats are amazingly moist. The juices (not just the fat, but the flavorful juices in the meat) don't drip out as they can during other types of cooking and grilling. Because rotating the meat keeps the juices circulating, rotisserie prepared fare is naturally basted from the inside out.

There's more. Less dripping means less smoke, which results in grilled foods with wonderful aroma that won't make your eyes water while they're making your mouth water. You can find countertop rotisseries, accessory rotisseries (from specific range manufacturers), and even rotisseries you can mount to your fireplace. Rotisseries are surprisingly easy to use, and they're addictive, too. If you crank out dry turkeys and shriveled roasts no matter what technique you're using, put a new spin on mastering meat with a rotisserie.

5: Contact Grills (Small Appliance Grills)

These desktop grills come in all shapes and sizes, from hinged arrangements that can be used as Panini presses to convertible models with base plates that switch out for griddle and waffle applications. Contact grills are pretty effective, and you can't beat them for ease of use. Hinged lid models like the George Foreman grill make for fast prep hamburgers, hotdogs, and even salmon steaks and chicken breasts.

The only down side to having one of these countertop appliances around is the real estate involved in keeping it front and center. If you have a coffee maker, can opener, blender and toaster on your countertop now, adding another appliance may be crowding things. We think having a contact grill around is definitely worth the investment, but if you plan on using your popcorn maker or crepe pan more often, by all means, snag a contact grill and stow it in a cabinet. You can always pull it out for the occasional mushroom burger or Philly cheese steak marathon. When evaluating the options, look for non-stick and smokeless units. They're less messy overall, and you won't pay much more for these features.

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Favorite Cookie Baking Tools and Equipment

Baking homemade cookies is a lot more enjoyable when you have the right tools and equipment. Here's a list of items that will help insure cookie baking success.

Baking Pans and Cookie Sheets: Come in a wide variety of styles and materials. Dark metal pans absorb heat and will cause cookies and brownies to brown more quickly. Shiny metal pans reflect heat making them perfect for more delicate baked treats. Air-cushioned sheets provide extra protection from burning but make it difficult to obtain golden brown cookies. Glass pans carry heat more effectively so your oven temperature needs to be adjusted down 25 degrees when using them. I prefer dull, light colored heavy duty aluminum baking pans. Basic pan sizes you'll want in your collection include:

* 9 X 13-inch
* 8-inch square
* 9-inch square
* 9-inch round
* Cookie sheets with or without sides. Although many books suggest rimless pans for baking cookies, I have had great success using rimmed half sheet pans.


Bowls: Small, medium, and large mixing bowls in glass or stainless steel.

Wooden Spoons: Great for stirring brownies batter

Measuring Spoons: One or two sets of graduated spoons designed specifically for measuring

Measuring Cups: A 2-cup glass or plastic one for liquids that has a spout and a set of dry graduated measuring cups

Spatulas: One thin metal spatula for removing cookies from the pan and a couple of plastic spatulas for scraping cookie dough and brownie batter from bowls into baking pans

Whisks: One or two medium to large whisks for mixing both dry and wet ingredients

Ice Cream Scoops: Small ice cream scoops make easy, speedy work of dropping cookie dough onto pans. They're one of my favorite inexpensive cookie making tools

Microplane: A wonderful tool for zesting and grating zest from citrus fruit and chocolate

Silicone baking pan liners: Make clean-up a breeze and are available in a wide variety of sizes. With a silicone liner you are able to forgo greasing cookie sheets too. Just be sure to not cut them.

Parchment Paper: An indispensable aid for quick and easy baking. Available in both rolls and sheets, I bake all my cookies on parchment lined sheets for the easiest clean-up

Wire Racks: For cooing your cookies and brownies

Electric Mixer: I love my KitchenAid mixers, both hand-held and standing versions, for making brownies and cookies. If you only bake occasionally or have limited space, start with one or the other. If you bake a lot, you will eventually want both.

Food Processor: I am a fan of Cuisinart food processors. They can really speed up the process for many kitchen tasks like chopping, grating, shredding, and pureeing. Get one that has at least a 6-cup capacity.

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Cheap And Economical Cooking Tools And Equipment That You Can Buy

Cooking needs not to be an expensive hobby or activity. It must be enjoyed without spending too much. There is no need to hurt your pocket with the tools that you need to buy. Keep in mind that some equipment cost a lot and these can cause a lot of financial damage to you. There are economical equipment also. You need to look for those cheap yet reliable cooking equipment for you to enjoy this hobby. There are some tips that you need to know.

READ MORE SOURCES

One good thing that you need to do is read different sources that may help you search for the best tools that you can afford and are within your budget. Keep in mind that there are magazines and online sources that give reviews for these things. They will surely help you find the most affordable quality equipment.

SEARCH ONLINE

Online references are always popular among a lot of restaurant owners since these sites are convenient to use. Make use of them also. Search for online sites that will guide you in looking and buying for the best kitchen tools to use in the kitchen.

CATEGORIZE EQUIPMENT

There are a lot of cooking tools in the market and they also have different uses for that matter. You need to choose the one that only matches your need. Categorize the equipment according to their use for you to be able to choose those that will be needed in your kitchen according to the "cooking" that you do.

POLICIES

You need to make sure that the store has its own return policies so that you will be able to turn the equipment back in case there is a problem to it. Try to ask them about it. This will protect your rights as a consumer and buyer.

It is very important that you set a budget for the cooking equipment that you will buy so that you will not go beyond it. There are a lot of them in the market and you need to choose those that are within the budget that you have set. Try to remember the tips mentioned for you to

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Tips in Choosing Kitchen Countertops and Cabinets

Your kitchen is indeed the place where you often spend more time. It is one of the most important rooms in the house. Families usually gather around the kitchen to cook and enjoy meals and bond with one another. It also serves as the place where you can relax and enjoy a cup of tea or coffee, cook dinner for a large family gathering or simply preparing a meal for two.

Every homeowner dreams of having the best equipment and tools in their kitchen. It all begins with the best countertops and cabinets. These do not only make the kitchen more stylish but also hold several sizes and number of kitchen utensils and tools.

As a homeowner, you should be able to choose the perfect countertop and cabinets for your kitchen. Before you select cabinets or countertops, you should get an idea of the space needed for storing kitchen tools and utensils.

Kitchen cabinets have several sizes that range from twenty-four inches in depth and thirty-five inches in length, with the width starting from twelve inches and higher. Because there are numerous sizes of cabinets, as a homeowner, you will have more flexibility on how to place your kitchen cabinets. If you cannot find the right size for your kitchen, you can have it customized or built especially for your kitchen. This is the best option to have the right cabinet for your kitchen.



Kitchen cabinets come in various styles, quality and material. Among them is a wide variety of woods like Poplar, Hickory, Pine, Maple, Cherry and Oak. The best woods for the kitchen cabinet are the birch, maple and cherry. For a longwearing cabinet, you can opt for Oak or Hickory.

There are practically so many different colors to choose from for your cabinets. These days it is preferable to mix colors to create a cool and warm kitchen ambience.

When choosing countertops, granite is definitely the top choice for most homeowners. Granite comes in various colors such as white, black, beige, green and coral. You can also get them in polished vanish that gives a shiny look to your kitchen. Granite costs will depend on the style, color and the place where the stone comes from.

Besides granite, other option includes natural stone like marble, limestone and soapstone. These are softer than granite and should be used with extra care. These days, concrete countertops are getting more popular since it comes in different finishes like smooth, grounded and pressed. Many also prefer wood because they are easy to clean and scratches could easily be sanded out.

If you cannot decide on a single material, you can mix and match surfaces. This is helpful in differentiating and assigning countertops for specific uses. For example, many households use butcher block in chopping while marble are used for baking.

Before deciding on the material for your countertop, you should first see the surface by looking at samples in homes and visiting a showroom.

Most importantly, in choosing countertops and kitchen cabinets, you should be able to allocate a budget. If you have enough or more budget, you can opt for the more expensive but durable and modernized materials and models. If you have a tight budget, you can opt to modify your existing cabinets and countertops.

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7 Professional Cooking Tools for Your Home Kitchen

Outfitting your kitchen with all the gadgets and specialty equipment of a commercial kitchen will often result in overcrowded cupboards and countertops. Instead, pick a few key elements and enhance your home cooking without breaking a sweat, or the bank. Let’s take a look at seven professional cooking tools to get your meals from meh to marvelous.

1. The Pizza Stone. This versatile baking tool will simulate the hearth of a pizza oven. With the ability to hold heat well, a pizza stone can be used to bake pizza, breads and pretzels, as well as frozen food such as fries or chicken nuggets.
2. Baking & Pastry Mats. Baking and pastry mats add an enduring value to your home kitchen collection. These mats can be used as an easy to clean, non-stick surface for rolling out pastry or cookie dough. Silicon mats help reduce waste, as they can be placed on a cookie or pastry sheet in lieu of cooking spray or parchment paper. Most mats can withstand oven temps up to 500 degrees and can be used up to 3000 times.
3. Colanders and Strainers. Colanders and strainers are as practical to your cooking as heat. This is a tool that can be used to wash vegetables, fruit and leafy greens thoroughly before cooking, strain pasta, or remove large clumps of food from soup ingredients. More uses for colanders include, draining canned foods, keeping moisture loving produce fresh in the fridge, steaming vegetables and straining yogurt or soft cheese. A more uncommon, but just as practical use can be to use it as a cover for splatter prone cooking (frying) or as a plate cover to keep bugs off your picnic items.
4. Cutting Boards. Wood and plastic cutting boards provide effective cutting surfaces that will keep your countertops and knives in great shape. Plastic cutting boards are ideal for cutting meat and poultry as they are non-porous and run through the dishwasher. Wood cutting boards are great for bread, cheeses and vegetables and do not wear down the blade of a knife. Wood cutting boards also make great presentation platters for serving cheese.
   
5. Cast Iron Fry Pans. Cast iron cookware is an endurance runner in your kitchen line up. Built to last for generations, cookware made from this material will season over time and can be used on the stove top or in the oven. Cast iron fry pans (also referred to as skillets) can be used to make frittata’s, cobblers, steaks, seafood and more.
6. Steel Crepe Pans. Steel is an incredibly durable and economical material for cookware. In fact, authentic crepes are made in steel pans. A well-seasoned steel crepe pan will have a non-stick surface that is resistant to stain and rust, which is ideal for making delicate crepes.
7. Knife Sets. Purchasing a knife set is a great way to gather all the essential knives. Most sets include a paring, chefs and utility knife. Sets may also provide a bread knife, spatula and butcher steel. These knives are all great tools to prep, prepare and serve fruits, vegetables, bread and meat.

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