Tagged With equipment

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Today, we're talking about the most perfect cookware material on Earth: Stainless steel. Before you smash that comment button, I want to make it clear that I'm not disparaging cast iron. I would never do such a thing.

My 30cm cast iron skillet is my very large, heavy son and I love him dearly (he turned 8 in July, thank you for asking). Here's the truth, though: Stainless steel is the only truly all-purpose cookware material you can buy, which is why I recommend it above all others.

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A sharp knife makes a safe kitchen, but there are so many conflicting schools of thought out there that learning how to sharpen your own knives can be overwhelming. My philosophy is this: I'm a cook, not a bladesmith. I need a fast, reliable sharpening method because I don't have backup knives to use while mine are at the hardware store getting sharpened and I don't care to spend a couple decades mastering the art of honing a blade.

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There seems to be an endless variety of baking equipment out there and - if you have a small kitchen like I do - buying every single pan just isn't an option. I've let my lack of tart pan keep me from making tarts in the past, but no more; it turns out you can use a 23cm springform.

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Shaking a cocktail with ice serves two functions: you're chilling the beverage, but you're also melting a little ice into it, diluting the alcohol and rounding out the flavours. It's an important job, and a good shaker should be easy to fill, open, and strain, and it should do it all without leaking.

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Altitude training masks are popular training items, mostly because you can look badass like Bane. They purportedly improve your cardiovascular fitness by emulating training at higher altitudes, like Michael Phelps who is known to have training stints at high altitudes. Well, don't hold your breath; save your money for a real Bane mask instead.