Archives for October 2011
These lidded mixing bowls by Pyrex really take the cake (literally) when it comes to kitchen multitaskers. I love them so much because:
- These nifty bowls are microwave safe. I find this especially useful when a recipe calls for melted butter. Measure out your butter into the bowl, nuke that sucker, than add in the rest of your ingredients per the rest of the directions. So easy.
- Unlike traditional mixing bowls, this set comes with lids. I find it incredibly handy whenever I whip up cookie dough which needs refrigeration before being scooped. There’s no need to fuss around with using plastic wrap to cover a traditional mixing bowl.
- The biggest bowl in the set can be flipped upside down and used as cake storage. Just lay out the lid, place your cake on top, then cover with the bowl.
- You can use these lidded bowls to peel an entire head of garlic in ten seconds. I tried it. It works! As a bonus, the clear Pyrex glass lets you watch as the magic happens.
- The largest bowl is also perfect when used for no-knead bread. Just mix up your ingredients, cover, then wait roughly sixteen hours for the perfect dough to form. Bake up that sucker into some wonderfully chewy bread with the crispiest crust to ever come out of your kitchen.
One of my favorite Youtube channels of all time is the smile-inducing Cooking with Dog. While there are hundreds of cooking shows out there, this is probably the only one hosted by a fluffy gray poodle named Francis. He narrates while his friend cooks traditional Japanese food. It’s a silly idea, but I just love to watch as they expertly create some truly awe inspiring dishes.
Sometimes they throw in clever little techniques, too. They use a neat trick to chop an onion (at what is close to a coarse brunoise cut, which is 1/8″ x 1/8″ x 1/8″) in the latest episode about a Japanese variation of Stuffed Peppers & Mushrooms.
Chopping those unwieldy veggies has always been a frustrating pursuit for me. The vertical cuts are a piece of cake, but horizontally slicing into the onion never goes well. My slices come out uneven and the knife always seems to pull out chunks which make it tougher to keep everything uniform in size.
Here’s how they do it on Cooking with Dog:
Quarter the onion, making sure to keep the root end intact.
Make evenly spaced vertical cuts in the quartered onion.
Flip the the quartered onion forty-five degrees so the other cut side if flat against the cutting board and make more evenly spaced cuts.
Finish by cutting across the initial cuts, producing a nice uniform mince.
TA-DA! I can’t believe it’s taken me this long to try this technique. It is so much easier than trying to do it with only cutting the onion in half. Thanks, Francis!
- This great list of great kitchen organization resources posted by apartmenttherapy.com really got me inspired, and it’s a safe bet I’ll be buying some undershelf storage soon.
- I can’t get over how delicious and simple these jam straws are. I made a batch last weekend and I LOVED the way the jam turns all sticky. However, I think the heat setting in the recipe may be wrong. Try em at 375 degrees instead.
- Reading this America’s Test Kitchen recipe literally had my mouth watering. I can’t wait to try making these oven-dried tomatoes
- After watching Jacques Pepin create perfect omelets I’m ready to buy three dozen eggs and get some good practice. I just love his skill!