In my last blog I mentioned the equipment that I have found very useful. Now I would like to explain how I use these tools.
The knives I chose are great for specific purposes. I use the boning knife for boning chicken thighs and especially for removing the silver skin from pork tenderloins. The sanduku knife is good for chopping and stays sharp for a long time. The chef and paring knives are just good all purpose knives. Another good tool to have is a micro plane for shredding vegetables and zesting fruits. I also would suggest a good instant read thermometer. I hope this discussion will help you determine what is best for your kitchen.
The pot and pans I discussed are useful for a variety of uses. The Sauté pan is great when making a dish that requires pan-frying and the development of a sauce. I use it both for chicken and pork dishes. A cast iron Dutch oven is great for braising, beef pot roasts and pork roasts that need a long time to cook.. In the winter when it is too cold to barbecue, I use a cast iron frying pan to sear a steak and then put in a 425 degree oven and cook it to the degree of doneness that you prefer. This is where an instant read thermometer comes in handy. A 10 or 12 inch non-stick frying pan is good for frying everything from eggs to many meats and vegetables.
Well that’s all for today, until next time, bon appetit!