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Archive for June, 2010

The Cutting Edge

June 30th, 2010
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I love to cook and want everything in my kitchen in tip top condition. I make sure that my cutlery sets are their sharpest and my pots and pans sparkling clean. It’s annoying to prepare ingredients using dull knives. That’s my top pet peeve when it comes to cooking.

So when I find myself helping out in relatives’ or friends’ kitchens and their knives are dull, I get very frustrated. I usually end up giving them an efficient cutlery set the next time I visit. Some people just don’t get it that food preparation is an important part of every meal.

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Beneficial Features of a Deep Fryer

June 29th, 2010
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Deep fried foods are everybody’s favorite. French fries, fried chicken, deep fried doughnuts. They may not make your doctor happy, but they are delectable treats. If only the deep frying process of cooking were not so stressful and dangerous, people will have deep fried foods every day. Because of extremely high temperature and the possibility of spattering, deep care should be taken when deep frying food.

How do you deep fry safely? First, it is important to use equipment meant for deep frying. Stove top deep fryers are equipped with temperature controls. With proper controls, you will know when temperature has been reached to be able to cook certain foods. Guesswork is eliminated. Capacity is also an important feature. Know just how much quantity will fit into your fryer.

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Prolonging the Life of Fruits

June 28th, 2010
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This happens sometimes when a mother goes shopping for food. She goes to the grocery store without a list. Then she sees some of the freshest produce in there. The fruits are all ripe and very colorful. She gets strawberries. She puts some mangoes and pineapples in her cart. And she gets some apples and pears.

But when she gets home, she realizes that she has bought too much fruits. Since they are all ripe, these fruits will spoil fast. But the family can’t eat them all in one sitting. For instances like these, an electric food dehydrator should be in the home. This device can extend the shelf life of fruits and even meat. And since dehydrating takes all the moisture away from food, it prevents bacterial growth making food even healthier.

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Good to Know About Stainless Steel Flatware

June 25th, 2010
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Buying table utensils can be tricky. Prices vary widely. It makes you wonder whether good quality flatware should be the more expensive set. How are you to recognize good flatware? Good quality flatware will start with the material used. It will also matter how much care was taken during the manufacturing process.

Flatware for everyday use is usually made of stainless steel. For good quality stainless steel flatware, the gauge or thickness should be at least 2.5 mm for spoons and forks. You can tell from the surface if it has been manufactured with care. It may be well polished or have a matt finish; the edges should be smooth and free of scratches. No burrs should be evident between the prongs of the forks, the bowls of the spoons.

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Cast Iron Durability

June 22nd, 2010
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Cast iron is one of the classic materials used in cooking. It was used exclusively in the kitchen and became a must have for outdoor cooking. These types of cookware is become popular again especially with campers and those who love roughing it outdoors. It is also versatile; you can cook with it on top of the stove or inside the oven.

I’ve been using a cast iron kettle my mother gave me. She said it was one of those kettles we used back when I was a kid, and I was pretty much amazed at how sturdy it still looked. Before leaving, she told me how to clean the kettle properly so that there won’t be any food left stuck inside. This thing has been with me for almost five years, and as long as I follow her instructions, I think this kettle still has a good five years on it.

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Not Just Your Regular Cookware

June 22nd, 2010
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As a chef, I want what’s best for my home kitchen – the right ingredients, the right cutlery, the right silverware and china, the right cookware. I do not want to settle for anything less, so I try out different brands to see which of these is the right one for me. It has to be the best of the best, because my family deserves the best food I can offer.

I have never tried Cuisinart cookware before, so I was a bit apprehensive to try it. I had heard and read good reviews about it but still, I wanted to test it for myself. I ordered a skillet and used it for a month. I must say that I am impressed with Cuisinart. The long handle comfortable to hold and didn’t get hot. The skillet itself had a good balance. It was also very easy to clean. I ordered a 10-piece set, and I think it was one of the best decisions I have ever made.

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What’s a Pepper Mill?

June 22nd, 2010
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Spices will always be a part of the cooking process. Whether it is a dash of salt, a pinch of pepper or a touch of oregano, it adds all sorts of interesting flavors and aromas that can tickle your senses. Peppers, for example, are great when they are freshly ground. A pepper mill helps a great deal in cutting the pepper to the right texture that suits your tastes.

These pepper mills are made of stainless steel and sharp blades for easy grinding. You can rely on perfectly ground pepper each and every time. It has a smooth grinding action, and you can adjust the texture of the pepper by changing the available settings. Refilling is easy, and the design is sleek. This is a must have in the kitchen’s spice rack.

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The History of Salt and Pepper Shakers

June 21st, 2010
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Take a look at some of the weirdest salt and pepper shakers available in the market. Take a peep at unique salt and pepper shakers being sold online. There are New York landmarks salt and pepper shakers. These are replicas of NYC buildings made of metal and is silver plated. What about a ghost and skeleton salt and pepper shaker set? This will be a unique accessory on your Halloween table spread.

Salt and pepper shaker sets have an interesting history. Because salt was in rock form then, salt shakers were actually salt mills. They contained a contraption inside that actually broke the salt rock into tiny pieces. As salt production improved, the shakers changed in form. They are made into every conceivable shape and size, from materials that range from wood to ceramics, glass or plastic.

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Quality Cookware

June 17th, 2010
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We all need to eat. It is a basic human need. Food brings sustenance in our bodies. We need to food in order to move and function. Without it we will all wither and die. That is why we need to have a constant source of nutrition in our bodies. But with food comes the need to cook. Some sources of nutrients have to be passed through the fire in order to be palatable.

We have to watch out, though, if the cookware we are using is safe. It should be made of materials that don’t scrape off. Some low quality cooking materials are so weak that when it is cooked on, some of the materials in the cookware mixes in with the food. It could have chemicals or compounds in it that could be potentially dangerous to our bodies. Using Maxam cookware will eliminate this danger since it is quality cookware that maintains a high standard when it comes to the materials that it uses.

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Prolong the Beauty and Usefulness of Wooden Cutting Board

June 16th, 2010
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Proteak manufactures the best cutting boards sought after by professional chefs. These are manufactured from teak grown in plantations in Mexico. Wooden cutting boards have always been preferred for being durable and gentle on knife blades. Proteak cutting board is chosen for being aesthetically unique as well. They age beautifully, assuming warmer and richer tones over time.

Learn about tricks that will prolong the usefulness and beauty of your wooden cutting board. Before you use your cutting board or butcher block for the first time, season it to prevent staining or absorption of food odors and bacteria. The wooden surface needs oil that can be applied repeatedly to fill the wood pores and repel food particles, liquids, and oils. All cutting surfaces should be cleaned and sanitized frequently. Proteak recommends that you use hot water and soap, vinegar, hydrogen peroxide or bleach.

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