It all comes down to the right tools and ingredients. Discover great tips here.
but it happens to be my least favorite knife; it feels awkward in my hand for some reason. I cannot even remember the last time I used it. Going to work. Check in later. The boards have been wonderful and interesting as all get out. (just a NYC term)
I'll use my pairing knife to get sheets of zest off of citrus if I don't want it grated with my microplaner... I also use it to do stupid flowery garnishes for some of the catering I used to do.
I have a serrated utility knife... makes it a wonder. Prior to that, I had a 6" utility that basically sat in the same place it does now... stuck to my magnet.
I have the one here:
https://bluecashewkitchen.com/shop/images/T/DM0741Utility.jpg
It's not serrated like... say a bread knife.
The least used things in my kitchen are the garlic press and the automatic juicer. I tried using the garlic press once but it didn't seem to work. Has anyone been successful with it? How exactly does one use it properly anyway? I do want to learn, since I own one! For me, it seems like most of the garlic gets stuck in it -- seems a waste when I could just chop it by hand, no?
I got a huge non-stick paella pan as a "free gift" from the store when I bought my cooking pans. The thing is massive - it's easily half the size of my stove and probably could feed 8+ people. The one time I considered using it was a griddle for pancakes but I determined it wouldn't hold the heat evenly enough.
At least I didn't pay for it. :-)
I use it for all of my cutting needs. I have a ten inch chef's, but it was *very* poorly taken care of by the previous owners(my parents and sister.) It took a 15 year old to teach them to not put knives in the dishwasher. I have a paring knife, but I never use it either. My and Santoku is cheap, Chicago Cutlery (as a teen, I'm rather strapped for cash,) but it holds an edge surprisingly well, and is really lightweight. The weight does hinder on occasion, but not usually. I love Spainish and Rustic Italian food, so a small paella pan would be great for me, but not that big.
Oh, and I've never used a garlic press...
You must be a Rouxbe student to ask questions and comment. If you are already a Rouxbe student, please login. Note: Individual lessons purchased a-la-carte do not include this service.
