A few simple rules. A chef's knife, usually 8" to 12" long is what this short article will focus on.
1) Buy a good knife, it should feel heavy and well balanced. The best are made of high carbon steel and keep an edge well. They are the most expensive and nice to own but if one is not in your budget or you just don't want to spend the money so what. A plain carbon steel knife will perform well for all kitchen tasks. It will need to be sharpened more often, might discolor and not as costly. There are many very good inexpensive knives and how much you spend will not determine how well you cook.
2) The tang. Good knives are forged from a single piece of steel that runs the entire length of the knife, the steel extends all the way into the handle. The steel inside the handle is called the tang, if it goes all the way to the end of the handle, it's called full tang. Full tang knives are balanced better making a knife easier to use.
3) The handle. Buy one that fits. Wood, plastic it is up to you but do not put knives with wood handles in the dishwasher.
4) The heel. The widest part of the knife where the blade meets the handle. Knives with longer blades have better leverage providing greater cutting force at the heel to chop or cut hard things like carrots, or butchering meat.
5) Rivets. If you purchase a knife with a wooden handle make sure the rivets have a smooth finish and do not protrude from the handle
The best advice is buy a knife that fits you and what you would like to spend. The knife will not make the chef or cook what you do with it determines that.
As always your comments and suggestions are welcome. M.
Wednesday, May 26, 2010
Tuesday, May 25, 2010
Black bean raspberry salsa
Summer is not officially here although it will feel like it the next few days. The forcast says 90's today followed by more warm weather the rest of the week.
My work schedule has been interrupted with a schedule change and it is difficult getting used to. I normally work from 6:00am to late afternoon and now I do not begin until 12:00pm keeping me at work until late. Another summer will be missed since I will be inside. I always look foward to the lighter later part and will not get to enjoy it. I try to eat before it gets too late so when I get home I am not ravenous and eat everything in sight. For this reason I make several low fat, protein rich snack foods. One of the household favorites is black bean and raspberry salsa. The recipe is listed below.
Please send your comments, ideas and suggestions. M.
Raspberry, Black bean and Jalapeño Salsa
1 can black beans drained and rinsed
1/4 cup raspberry jelly
2 Tablespoons fresh squeezed lime juice
2 Tablespoons fine diced red onion, after diceing soak in cold water for ten minutes, drain before using
1 jalapeño, seeded and fine diced
1 minced garlic clove
1/4 cup chopped cilantro leaves and stems
Kosher salt and ground black pepper
1) Heat the jelly in the microwave for about 30 seconds, add the lime juice
and mix until it is smooth, strain through a fine mesh sieve.
2) Add everything to a large non reactive work bowl and fold together.
3) Start with 1/4 teaspoon each of the salt and pepper and season the salsa.
4) Refrigerate for an hour and then taste and adjust the salt and pepper if needed.
5) Serve with tortilla chips, warm pita or tortillas.
Corn tortillas have fewer calories than flour and are gluten free.
My work schedule has been interrupted with a schedule change and it is difficult getting used to. I normally work from 6:00am to late afternoon and now I do not begin until 12:00pm keeping me at work until late. Another summer will be missed since I will be inside. I always look foward to the lighter later part and will not get to enjoy it. I try to eat before it gets too late so when I get home I am not ravenous and eat everything in sight. For this reason I make several low fat, protein rich snack foods. One of the household favorites is black bean and raspberry salsa. The recipe is listed below.
Please send your comments, ideas and suggestions. M.
Raspberry, Black bean and Jalapeño Salsa
1 can black beans drained and rinsed
1/4 cup raspberry jelly
2 Tablespoons fresh squeezed lime juice
2 Tablespoons fine diced red onion, after diceing soak in cold water for ten minutes, drain before using
1 jalapeño, seeded and fine diced
1 minced garlic clove
1/4 cup chopped cilantro leaves and stems
Kosher salt and ground black pepper
1) Heat the jelly in the microwave for about 30 seconds, add the lime juice
and mix until it is smooth, strain through a fine mesh sieve.
2) Add everything to a large non reactive work bowl and fold together.
3) Start with 1/4 teaspoon each of the salt and pepper and season the salsa.
4) Refrigerate for an hour and then taste and adjust the salt and pepper if needed.
5) Serve with tortilla chips, warm pita or tortillas.
Corn tortillas have fewer calories than flour and are gluten free.
Monday, May 24, 2010
Acme Bar and Grill
http://www.acmebarandgrill.com/ It is near my home and I have walked by several times. The fried catfish was very good with a cornmeal crust, the coleslaw, and macaroni and cheese were also prepared well . Me, I am menu inept and always ordering the wrong thing. The po' boy comes several ways and I chose half shrimp and half oyster. I could not really tell what was shrimp and what was oyster, it was kind of a cornmeal breaded deep fried mess. I picked it apart and found a few shrimp and ate them. I did not cause a fuss and spoke to our server, she took it off the bill with no problem. I really did not expect this since I didn't say anything immediately.
Correct restaurant dining etiquette dictates you speak to your server when you know there is a problem. Good manners are important, explain what is not right, be polite, not impossible, and insist it is taken care of. If you are dismissed by someone who tries to make you feel uncomfortable then all rules are off and deal with things as you see fit. With restaurants on every corner and most struggling to stay in business you should not be treated poorly.
This is not the case with Acme. It is a little expensive, it would have been around 60.00 without tip if charged for the sandwich, but good.
Very important, when something is taken off the bill, for whatever reason, your tip should reflect what the total would have been. Servers work hard and a good portion of their wage comes form the tip you leave. Do not make them suffer.
One more thing. I ordered coffee after the bill came, very good, hot and strong, and our server said there was no charge. They get my recommendation and I am sure I will return.
As always I look foward to your questions or comments. M.
Correct restaurant dining etiquette dictates you speak to your server when you know there is a problem. Good manners are important, explain what is not right, be polite, not impossible, and insist it is taken care of. If you are dismissed by someone who tries to make you feel uncomfortable then all rules are off and deal with things as you see fit. With restaurants on every corner and most struggling to stay in business you should not be treated poorly.
This is not the case with Acme. It is a little expensive, it would have been around 60.00 without tip if charged for the sandwich, but good.
Very important, when something is taken off the bill, for whatever reason, your tip should reflect what the total would have been. Servers work hard and a good portion of their wage comes form the tip you leave. Do not make them suffer.
One more thing. I ordered coffee after the bill came, very good, hot and strong, and our server said there was no charge. They get my recommendation and I am sure I will return.
As always I look foward to your questions or comments. M.
Tuesday, May 18, 2010
How to make ice cream without an ice cream maker.
I do not have an ice cream maker for several reasons.
1) I am not a big ice cream eater. Even when I was a child I did not care for it along with jello and hamburgers.
2) It would take up too much room, not get used very often and when I did some of the parts would be missing.
I make this when I will have guests. It is easy and I do not buy things I will not use and add to my pantry to later throw away.
Ziplock Freezer Bag Coffee Ice Cream
2 Ziploc Freezer Bags
1 cup milk
(you can use heavy cream, 1/2 and 1/2, skim, 2%, you decide)
Heavy cream at 50 calories per tablespoon will yield the best results and I prefer using it since a small amount is more satisfying. I find that with some low fat/calorie foods I eat more and actually consume more so there is no benefit.
2 Tablespoons table sugar
1/4 Teaspoon vanilla extract
2 Tablespoons instant coffee
Crushed ice
Keeping everything as cold as possible put all ingredients in a mixing bowl and stir well until the sugar has dissolved.
Pour ingredients in the bag and make sure it is sealed. Fill another bag 1/2 full with crushed ice, I make it is the food processor. Add 3 tablespoons kosher salt, place the bag with the ice cream mix in the bag with the ice. Fill the bag the rest of the way with crushed ice and 3 more tablespoons kosher salt.
Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream.
.
After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.
Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.
Be sure to rinse off the bag with the ice cream to remove any salt residue. Cut the corner of the bag and squeeze the contents into a pint container with a cover. Put the ice cream in the freezer for several hours. You will need just a small scoop since it is so rich, it is really good with some vanilla or chocolate sauce.
1) I am not a big ice cream eater. Even when I was a child I did not care for it along with jello and hamburgers.
2) It would take up too much room, not get used very often and when I did some of the parts would be missing.
I make this when I will have guests. It is easy and I do not buy things I will not use and add to my pantry to later throw away.
Ziplock Freezer Bag Coffee Ice Cream
2 Ziploc Freezer Bags
1 cup milk
(you can use heavy cream, 1/2 and 1/2, skim, 2%, you decide)
Heavy cream at 50 calories per tablespoon will yield the best results and I prefer using it since a small amount is more satisfying. I find that with some low fat/calorie foods I eat more and actually consume more so there is no benefit.
2 Tablespoons table sugar
1/4 Teaspoon vanilla extract
2 Tablespoons instant coffee
Crushed ice
Keeping everything as cold as possible put all ingredients in a mixing bowl and stir well until the sugar has dissolved.
Pour ingredients in the bag and make sure it is sealed. Fill another bag 1/2 full with crushed ice, I make it is the food processor. Add 3 tablespoons kosher salt, place the bag with the ice cream mix in the bag with the ice. Fill the bag the rest of the way with crushed ice and 3 more tablespoons kosher salt.
Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream.
.
After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.
Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.
Be sure to rinse off the bag with the ice cream to remove any salt residue. Cut the corner of the bag and squeeze the contents into a pint container with a cover. Put the ice cream in the freezer for several hours. You will need just a small scoop since it is so rich, it is really good with some vanilla or chocolate sauce.
Saturday, May 15, 2010
How to clean your NYC apartment refrigerator.
One more way to help keep your family safe from food borne illness and something that has to be done regularly is keeping your refrigerator clean. Probably one of the least favorite cleaning tasks, it is much easier to maintain by following a few simple instructions. The best time to clean is before you go shopping. Get rid of anything old or after the expiration date, moldy or just taking up room and you will not use. Take inventory and make a list remembering that there is only so much room and if there are too many things the cold air will not circulate well.
1) You need to work fast since leaving food unrefrigerated is never a good idea. If you have a cooler it would be great but since space is already limited I use an insulated shopping bag with a few ice packs.
2) Unscrew the light and find the temperature dial, turn it off.
3) Pull all shelves, drawers and the pieces on the door.
4) Mix 2 tablespoons baking soda with 1 quart warm water.
5) Wash the interior with the baking soda solution.
6) Wipe with a damp cloth followed by a dry one.
7) Wash all the interior parts using a mild solution of dish soap and cool water. Do not use hot water since the parts are cold and plastic and glass my crack. Rinse then dry with a clean cloth.
8) Carefully pull the gasket away from the door and wash with the soap solution and dry with a clean towel.
9) Reassemble the interior parts.
10 Replace the light and turn the dial so it is on.
11) Pull the refrigerator away from the wall and brush or vacum the coils.
12) Wipe everything, jars and bottles included, with the soapy water, dry and put away.
13) Put vegetables and things that can be damaged by cold in the crisper.
14) Keep raw meat on the bottom on a tray or in a bowl so it cannot drip on other things.
Do not use abrasive cleaners, if you need something stonger to clean use 1 part white vinegar mixed with 2 parts water. A box of baking soda works well to absorb odors or activated charcoal, you can also use a plate of ground coffee but baking soda is easiest since it is self contained in its own box. Store everything in covered containers, round takes up too much room since it does not fit in corners. Gladware with interlocking lids work well and are freezer and dishwasher safe and can be used over again. I use stacking squares that all use the same lid but different volume. Try to keep it clean and wipe up spills immediatley, get rid of leftovers after a few days if you are not going to eat them and try not to buy more than you can eat before it spoils. You should also purchase and monitor a thermometer. Food must be held under 40 degrees and the colder the better being careful not to let fresh produce freeze.
As always I welcome questions and comments.
1) You need to work fast since leaving food unrefrigerated is never a good idea. If you have a cooler it would be great but since space is already limited I use an insulated shopping bag with a few ice packs.
2) Unscrew the light and find the temperature dial, turn it off.
3) Pull all shelves, drawers and the pieces on the door.
4) Mix 2 tablespoons baking soda with 1 quart warm water.
5) Wash the interior with the baking soda solution.
6) Wipe with a damp cloth followed by a dry one.
7) Wash all the interior parts using a mild solution of dish soap and cool water. Do not use hot water since the parts are cold and plastic and glass my crack. Rinse then dry with a clean cloth.
8) Carefully pull the gasket away from the door and wash with the soap solution and dry with a clean towel.
9) Reassemble the interior parts.
10 Replace the light and turn the dial so it is on.
11) Pull the refrigerator away from the wall and brush or vacum the coils.
12) Wipe everything, jars and bottles included, with the soapy water, dry and put away.
13) Put vegetables and things that can be damaged by cold in the crisper.
14) Keep raw meat on the bottom on a tray or in a bowl so it cannot drip on other things.
Do not use abrasive cleaners, if you need something stonger to clean use 1 part white vinegar mixed with 2 parts water. A box of baking soda works well to absorb odors or activated charcoal, you can also use a plate of ground coffee but baking soda is easiest since it is self contained in its own box. Store everything in covered containers, round takes up too much room since it does not fit in corners. Gladware with interlocking lids work well and are freezer and dishwasher safe and can be used over again. I use stacking squares that all use the same lid but different volume. Try to keep it clean and wipe up spills immediatley, get rid of leftovers after a few days if you are not going to eat them and try not to buy more than you can eat before it spoils. You should also purchase and monitor a thermometer. Food must be held under 40 degrees and the colder the better being careful not to let fresh produce freeze.
As always I welcome questions and comments.
Wednesday, May 12, 2010
The challenges of a kitchen in a NYC apartment.
I have always worked in large kitchens with room to spare. My current job has space to prepare, cook and serve 2000 college students everyday and have 30 chefs each having a designated work area that does interfere with each other. The day starts with a handful of people and the number grows as lunch approaches and again when dinner is being prepared, served and then cleaned up.
When I come home and on my days off I do find time to cook at home. Since I am away long hours each day it is sometimes the only time I can spend with my family. The hard part is figuring out what to do with such a small space. I found what happened is my small kitchen had become the catch all for anything I did not know what to do with and had become even smaller.
I packed anything I did not recognize or do not remember buying or ever using and donated it to a local shelter. I like to get rid of things this way since when I put them on the street it just gets thrown away instead of being put to use. I also post on craigslist but it is hard to get people to pick up even when it is free.
One of the first things I figured out is to have a well stocked not overstocked pantry. Canned goods, oils, vinegars, pastas and spices to name a few things. I also have a small butane single burner cook top I use when I need more stove top. It is also handy if the power goes out. Not only do I have enough food for several days in an emergency I also have a way to cook it and will not be hungry. I forgot to mention that I keep at least one bottle each of red and white wine, boxed low sodium soups and stocks, five types of salt, soy, rice and almond milk, three types of rice and at least five different flours.
For equipment everything I have gets used. I have pieces that are not for everyday cooking, a tagine and a terrine dish, but I do use them and have a small storge space to keep them up and out of the way. It is best to buy good quality, not always the most expensive, and to shop around until you find what you like. I did not buy a set and add to and take away from what I have as I go along.
Think about space before you by anything. If your freezer will not hold your purchases then there is no sense buying it. The same rule with the refrigerator. Being an impulse shopper or buying too much causes more problems and adds to the stress of shopping. I recently purchased a baking sheet pan, inexpensive but needed for a special project, without considering it. Got home, washed and sanitized it as I do with anything new, preheated the oven, mixed everything, rolled it, did the cut out shapes, loaded the pan, put it in the oven and could not close the door. Wow did this change how everything went.
Take your time and choose what you like. My blog will continue to address NYC apartment living and how to get around the confines of a small space.
Any comments or questions please let me know. M.
When I come home and on my days off I do find time to cook at home. Since I am away long hours each day it is sometimes the only time I can spend with my family. The hard part is figuring out what to do with such a small space. I found what happened is my small kitchen had become the catch all for anything I did not know what to do with and had become even smaller.
I packed anything I did not recognize or do not remember buying or ever using and donated it to a local shelter. I like to get rid of things this way since when I put them on the street it just gets thrown away instead of being put to use. I also post on craigslist but it is hard to get people to pick up even when it is free.
One of the first things I figured out is to have a well stocked not overstocked pantry. Canned goods, oils, vinegars, pastas and spices to name a few things. I also have a small butane single burner cook top I use when I need more stove top. It is also handy if the power goes out. Not only do I have enough food for several days in an emergency I also have a way to cook it and will not be hungry. I forgot to mention that I keep at least one bottle each of red and white wine, boxed low sodium soups and stocks, five types of salt, soy, rice and almond milk, three types of rice and at least five different flours.
For equipment everything I have gets used. I have pieces that are not for everyday cooking, a tagine and a terrine dish, but I do use them and have a small storge space to keep them up and out of the way. It is best to buy good quality, not always the most expensive, and to shop around until you find what you like. I did not buy a set and add to and take away from what I have as I go along.
Think about space before you by anything. If your freezer will not hold your purchases then there is no sense buying it. The same rule with the refrigerator. Being an impulse shopper or buying too much causes more problems and adds to the stress of shopping. I recently purchased a baking sheet pan, inexpensive but needed for a special project, without considering it. Got home, washed and sanitized it as I do with anything new, preheated the oven, mixed everything, rolled it, did the cut out shapes, loaded the pan, put it in the oven and could not close the door. Wow did this change how everything went.
Take your time and choose what you like. My blog will continue to address NYC apartment living and how to get around the confines of a small space.
Any comments or questions please let me know. M.
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