I have to admit, I love onions. I hate to work with them because I can't avoid the tears...any tips out there?? Since I enjoy eating them so often; cooked or raw; I was curious to the different types of onions. I never realized if I was buy the "right" type. So after some research I found this helpful picture:
So I was recently asked by an in-training chef/coworker to post about what I think are the most essential spices and utensils a chef should have in their kitchen. Here are my suggestions, please feel free to post a comment with your thoughts! Must have kitchen utensils: Life in the kitchen is easier when you use the right tool for the task.
1. Strainer: I find strainers to be indispensable. Strainers come in many shapes, sizes and materials. They even have different sizes of holes. 2. Meat Thermometer: With some foods, knowing when they're cooked completely can be a guessing game, especially if you're working with an unreliable or unfamiliar oven. But undercooking meat isn't something to mess around with. Poultry in particular can transfer harmful bacteria if not cooked fully, and many food-borne illnesses can be prevented by ensuring food is cooked to a safe temperature before eating. 3. Peeler: So necessary for peeling vegetables like potatoes, carrots, cucumbers, etc. 4. Wisk/Spatula/Wooden Spoon/Slotted Spoon/Thongs/Brush: These 6 utensils are essential to your kitchen. I recommend stainless steal for all of them and of course the classic wooden spoon. 5. Kitchen Shears: They're so versatile; you'll be surprised how often you reach for them. 6. Measuring Cups and Spoons: There are two main types of measuring cups -- dry cups and liquid cups. Make sure you buy for both. 7. Cast Iron Skillets and Pans: Skillets and pans are a necessary tool for cooking food over a flame, and they're a must in any kitchen. Although non-stick cookware is popular today, many professional chefs prefer to use cast-iron skillets and pans to cook food -- they don't have chemical coatings like nonstick hardware, they cook food more evenly and if properly maintained, they can last for several generations. 8. Knives A knife is the most basic and most versatile of all cooking utensils. How else can you cut up meat, dice an onion or slice a piece of cheese? Here is where you will splurge the most, it’s worth it! 9. Grater: Perfect for prepping everything from soft cheeses to garlic gloves. Once this blog became my 2nd New Year's Resolution, I decided I need to sit down and start this everlasting idea. My name is Gina, I'm born and raised in CT. I have two amazing sisters, which I hope contribute to this blog, who also inspired me to move forward with this blog. I currently work in Higher Education, but secretly wish I was a full time food blogger or food critique....One can dream!
My intentions with this blog are to help those who endlessly search the internet for yummy and easy dishes! I do well with pictures, so I promise I will do my best with taking step-by-step pictures of my recipes. I am going to start my catalog of recipes by taking one recipe from every cookbook I own! If you are anything like me, you have about a 50 cookbooks lying around collecting dust because you are too busy pinning every delicious food item on pinterest. Although, I am proud of myself, I have tried many of the recipes I have pinned. I wish I could say the same for all the DIY pins. |
Please note that my recipes listed are mainly found from
my favorite cookbooks, blogs, magazines, etc.. Some will be my own creations and some from my family and friends : ) Also, the pictures posted are all taken by yours truly! Archives
December 2014
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