Time for a ‘New’ Kitchen!

kitchen and cookware
An enamel farmhouse sink with a drainboard provides space for washing and drying plus elbow room to cook. This one is in the Queens, New York, kitchen of Aesthetic Movement founders Jesse James and Kostas Anagnopoulos (the cafe-au-lait bowls are from their housewares line Sir/Madam). Source a vintage sink from a salvage dealer near you, or consider the 42-Inch Cast-Iron Wall-Hung Kitchen Sink with Drainboard, $995.95, from Signature Hardware.
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For sink-side hand drying, the roller towel on a wooden rack is ideal for kitchens, bathrooms, and laundries. Shown here, Amanda Pays and Corbin Bernsen’s Wood Towel Holder ( £28), and Roller Towel ( £28 for two) from Labour and Wait in London. Ancient Industries sells a similar Wood Towel Roller for $45. See Amanda Pays and Corbin Bernsen Air Their Dirty Laundry.
stove

Work-of-art vintage stoves are the ultimate hearths. And they’re often scaled to fit small kitchens. This one is at the Hudson Milliner, a B&B in Hudson, New York (see Steal This Look: Hudson Milliner Kitchen). Reconditioned vintage ranges can be sourced from Savon Appliance in LA, which specializes in Wedgewood and O’Keefe & Merrit (Julie once lived with a vintage O’Keefe & Merrit and loved it). Antique Appliances of Clayton, Georgia, is another source. For a list of vintage range dealers across the country, go to Retro Renovation.
cookware

Having the right tools for the right job is essential to cooking simpler and smarter in the kitchen. They’ll make your life a whole lot easier and allow you to cook with ease. There is no need to start with everything on day one, but the cookware and tools you need to help you out in the kitchen can be built up over time.

Use the Right Knife

kitchen knivesDo you know what it is to julienne? Can you chiffonade?

We won’t mince words here: These terms describe how a particular food should be cut. And the key to doing so is using the right knife.

Because of their shape, edge or blade length, certain knives are best suited for certain tasks like deboning meat or poultry, mincing garlic or cutting carrots julienne-style. Knowing which knife to use and how to use it will make prep work safer and easier. It will also show in the dishes you make. Foods that are cut uniformly look nice and cook evenly.

Prices for knives vary greatly, depending on the materials they’re made with. At Sur La Table, resident chef Steven Delidow says a chef’s knife there can cost as much as $140.

Generally, a knife made with high-carbon stainless steel costs significantly more than one made of basic stainless steel because its carbon content helps keep it sharp.

Here are five cooking knives every cook should have in their kitchen:

Serrated knife

It’s best used for cutting breads and other baked goods. It has a long blade with a serrated edge. It also works like a charm for cutting fruits and vegetables that have a firm skin but a soft inside. The serrated edge cuts through the skin without harming the inside.

• Tips: Use it in a sawing motion; there’s no need to apply pressure. Use a serrated knife to cut chocolate or slice tomatoes and eggplant.

• Price: $10 at mass retailers to $70 at a specialty kitchen store.

Chef’s or French knife

It’s considered the most important, go-to and versatile knife to have in the kitchen. It comes in several lengths, but an 8-inch is a good standard size to have. The blade is wide at the heel end (near the handle) and tapers to a point. A common style of chef’s knife for home use is the Santoku, says Shawn Mac, executive chef at Holiday Market in Royal Oak, Mich. The blade is usually shorter and has a row of grooves near the sharp edge. “It’s more manageable and is a size people are more comfortable with,” Mac says. Use a chef’s knife to chop, slice and dice just about anything.

• Tips: Place your thumb and forefinger on the blade at the heel end for greatest control. Use the tip for delicate work, the center for general slicing, and the heavier heel end for slicing foods that require more pressure such as the end of a stalk of celery.

• Price: From $16 at mass retailers to $190 at some kitchen stores.

Slicer or carving knife

This knife is best used for cutting big pieces of meat like a roast or whole turkey. The blade is typically 8 to 10 inches long, but its width can vary. A wider blade allows you to slice the meat and then use it as a serving tool. “The thinner the blade, the easier it is to get thin slices,” Delidow says.

• Tip: Don’t use a sawing motion. Instead, place the tip on the food to be cut and draw the knife toward you using downward pressure.

• Price: $20 at mass retailers to $140 for high end at kitchen specialty stores.

Related: How to Maintain Your Kitchen Knife

Boning knife

It’s used for deboning chicken and meats, trimming down pieces of meat and removing silver skin, sinew or pieces of fat. A boning knife has a thin blade about ½ inch to 1 inch wide and 5 to 6 inches long. It narrows at the tip. “The narrow tip is what makes it easier to get closer to the bone,” says Jim Buckley, meat manager at Holiday Market. “The narrow tip helps make exact cuts easier.”

• Tip: Practice, practice, practice with this knife and you will debone a whole chicken in no time.

• Price: $40 to $115 at specialty kitchen stores.

Paring knife

Use this for small, intricate or detailed work, such as peeling thin-skinned fruits and vegetables or trimming them. The blades are thin and short, about 2 to 4 inches long. Ken Coker, general manager of Cutco Stores Inc. in Novi, Mich., says to use a paring knife for “anything you cut while holding it in the air or in your hand.” Use a paring knife for peeling, paring, coring and pitting or removing the tops of strawberries, he says, “or any small slicing jobs as well.”

• Tip: To peel fruit, slip the tip of the knife under the skin and peel in long strips.

• Price: $7.99 for a three-piece set at mass retailers to $60 for a high-end version at department stores or specialty kitchen stores.

Using the right knife – desertsun.com