Category: Cooking

The 5 Best Kitchen Knives

good knife

Knives are the best companion for every chef and anyone who want to make a good chef from home. Ingredients are perfectly prepared using the best kitchen knives. These are knives that are used for dicing, paring and slicing. Here are some knives that have never disappointed me in the kitchen:

Torijo Senkuo Kitchen Knife
This is one of the best kitchen knives. It has up to 62 layers of steel around the blade core making it strong and durable. It is razor-sharp and resistant to rusting and staining. I like this knife because of the practically well-balanced handle which is also molded to fit into the handgrip. I never get tired using this knife.

Clas Ohlson Kitchen Knife
This Capere Chef knife has features to die for and is very affordable. It is made of molybdenum alloy and has been proven to be 300 times resistant to aging and corrosion compared to ordinary stainless steel knives. It is also among the best designed of the best kitchen knives. It has an efficient ergonomic handle that is well balanced and easy to use.

Global Kitchen Knife
It is one of the best kitchen knives manufactured in Japan. I like it because it is made to perfect professional standards. It is sharp and if well taken care of, can be a knife that will be passed down generations. The handle is well balanced. It is hygienic making it safe to use on your ingredients. It is also relatively cheap compared to some kitchen knives.

Saji Kitchen Knife
This knife is made by Japanese Knife Company. The impressive history behind the experienced knife-maker Takeshi Saji produced one of the best kitchen knives ever. It is my one of personal favorite because it does not lose its blade sharpness. This knife is an aesthetic stunner and is wonderfully practical in the kitchen. The handle is perfect for an average hand and can be used for long without weariness.

Safe and Healthy Non Stick Cookware

Article By MARIAN BURROS

LIKE many home cooks, I have sent my nonstick skillets to the moldy recesses of my basement, where they have joined the 1950’s aluminum pots and the Dru casseroles (Dutch enamel coated cast iron, now eBay collectibles).

What led to this step were unsettling reports that an overheated Teflon-coated pan may release toxic gases. DuPont, the manufacturer of Teflon, says that its pans are safe and that their surfaces won’t decompose, possibly releasing the gas, until the pan’s temperature reaches 680 degrees. Some scientists say that an empty pan left on a burner set on high reaches 700 degrees in as little as three minutes. All pans with nonstick coatings are subject to the same problems, according to the Environmental Working Group, a nonprofit environmental research and advocacy organization.

I banished the skillets last year and spent months dithering over what to buy while making do with the pans I had left: a large Revere Ware skillet with a concave bottom; a small, warped hand-me-down from my mother; and a medium All-Clad in fine shape.

A few passes at online pot sellers made matters worse: there are too many choices. Finally, after consulting the ratings from Consumer Reports and Cook’s Illustrated and calling several experts, I decided to do a test of my own, using the most highly recommended pans, along with a few of my own choices.

While Teflon lets manufacturers make inexpensive pans usable, uncoated cheap pans have hot spots, so cheaper pans — other than cast iron — were never considered.

The most important characteristic was how close the pans came to having the nonstick qualities people love about Teflon. Can they sauté and brown, even without oil? Almost as important, how easy are they to clean?

243There were eight pans in the test, most of them 12 inches in diameter: All-Clad with an aluminum core, All-Clad with a copper core, Bourgeat copper; De Buyer carbon steel; Calphalon anodized aluminum; seasoned and unseasoned Lodge cast iron and Le Creuset enameled cast iron.

All-Clad was one of the top choices of most experts, but did not do well in my tests because sometimes food stuck to the pans and cleaning them was difficult. Top chefs with whom I spoke agreed. “All of my All-Clad sauté pans have brown spots on the sides and outside, too,” said Scott Conant of L’Impero and Alto. “And eggs always stick.”

That’s the nature of stainless steel, said Harold McGee, author of “On Food and Cooking” (Scribner, 2004) and the scientist who can explain everything that happens in the kitchen. “Things stick to stainless,” he said, “and polymerized oil is one of them.”

For the two sets of tests, I cooked 6 dozen eggs; 24 pounds of chicken breasts with and without skin; 10 pounds of onions; and 10 pounds of potatoes. In one set of tests, pans were coated with one tablespoon of oil; in the other just a thin film of oil was applied with waxed paper. All the pans were preheated, the oil added and allowed to get hot enough to ripple; the food had lost its refrigerator chill.

With a tablespoon of oil, all of the pans cooked well and evenly. The chicken was nicely browned, the potatoes were crisp, the onions were meltingly sweet and the eggs were nicely done. The difference between cooking in All-Clad with copper and with aluminum is not significant enough for most cooks to make the more expensive copper pan worth the higher price. The Bourgeat copper pan, of course, cooked quickly and evenly, too, but the differences are too subtle in most situations to be worth the extra money.

But with just a film of oil, neither the All-Clad nor the Bourgeat pans cooked chicken or onions without sticking badly. But then, they don’t claim to be nonstick.

The remaining pans cooked well with just a film of oil.

The Le Creuset pan and the two cast-iron pans produced amazing results. Nothing stuck, including the eggs, and it was quite easy to roll up omelets. There were almost no eggs to scrape up. I don’t recommend browning potatoes or onions with a film of oil because they won’t have much flavor, but these pans could do it.

The chicken, on the other hand, was moist and browned beautifully, a result you wouldn’t get with Teflon-coated pans.

Calphalon did not do as well with just a film of oil: the chicken was nicely browned, but an awful lot of scrambled eggs stayed in the pan.

Read on.
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