Knives and pots and pans
Differentiating between an essential kitchen tool and an advertising gimmick can challenging. Home chefs are constantly bombarded with infomercials, praising the latest miracle gadget or product that promises to simplify and minimize cooking time.
The truth is, you don't need a lot of fancy gadgets to make great meals -- all you need are some quality basic tools and products. Soren Faksorp, a chef for 32 years and the academic director of Dubrulle International Culinary Arts at The Art Institute of Vancouver, shares expert advice on quality kitchen essentials for every home chef.
The truth is, you don't need a lot of fancy gadgets to make great meals -- all you need are some quality basic tools and products. Soren Faksorp, a chef for 32 years and the academic director of Dubrulle International Culinary Arts at The Art Institute of Vancouver, shares expert advice on quality kitchen essentials for every home chef.
1. Knives
Essentials: According to Faksorp, there are two knives that every kitchens needs: a good quality chef's knife and a paring knife.
The versatile chef's knife can be used for light clever jobs, chopping, slicing and some types of butchering. You can also use its side for mashing things such as garlic. "Once you have the dexterity and you know how it works, you can do everything with a chef's knife," Faksorp says.
A paring knife is much smaller than a chef's knife and it can be used for smaller and more finicky tasks such as peeling.
What to look for: When shopping for a quality chef's knife, Faksorp suggests the following: at least an 8-inch blade, a fairly heavy weight, a full tang (the metal that connects the blade to the handle) that runs from the blade to the length of the handle and it should feel well-balanced when held.
When purchasing a paring knife, Faksorp recommends looking for a 1-1/2 inch blade with a full tang. This knife should have a similar shape to the chef's knife.
Expert extras: "I would not skimp or try to save money when buying a chef's knife," Faksorp says. "It's worth the investment because if you buy good quality, then you can keep them for a lifetime if you treat them right."
2. Pots and pans
Essentials: According to Faksorp, most kitchens only require three staples: a frying pan the size of your biggest burner -- for searing and high-heat cooking, a large multipurpose stockpot -- for both stovetop and oven use, and a sauce pan -- for boiling eggs and preparing smaller portions.
What to look for: Faksorp recommends choosing items that are heavier because heft is an indication of good metal. A heavy base is important for frying pans and stockpots to reduce the risks of burning food and to ensure even heat distribution. When buying a stockpot, it's important to get a larger size, but not so large that it will not fit in your oven.
Expert extras: "Again, here is where you want to spend some money -- on your frying pan and stockpot," Faksorp says. Invest in good quality items, take proper care, and they'll last a lifetime.
Click to continue...
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Essentials: According to Faksorp, there are two knives that every kitchens needs: a good quality chef's knife and a paring knife.
The versatile chef's knife can be used for light clever jobs, chopping, slicing and some types of butchering. You can also use its side for mashing things such as garlic. "Once you have the dexterity and you know how it works, you can do everything with a chef's knife," Faksorp says.
A paring knife is much smaller than a chef's knife and it can be used for smaller and more finicky tasks such as peeling.
What to look for: When shopping for a quality chef's knife, Faksorp suggests the following: at least an 8-inch blade, a fairly heavy weight, a full tang (the metal that connects the blade to the handle) that runs from the blade to the length of the handle and it should feel well-balanced when held.
When purchasing a paring knife, Faksorp recommends looking for a 1-1/2 inch blade with a full tang. This knife should have a similar shape to the chef's knife.
Expert extras: "I would not skimp or try to save money when buying a chef's knife," Faksorp says. "It's worth the investment because if you buy good quality, then you can keep them for a lifetime if you treat them right."
2. Pots and pans
Essentials: According to Faksorp, most kitchens only require three staples: a frying pan the size of your biggest burner -- for searing and high-heat cooking, a large multipurpose stockpot -- for both stovetop and oven use, and a sauce pan -- for boiling eggs and preparing smaller portions.
What to look for: Faksorp recommends choosing items that are heavier because heft is an indication of good metal. A heavy base is important for frying pans and stockpots to reduce the risks of burning food and to ensure even heat distribution. When buying a stockpot, it's important to get a larger size, but not so large that it will not fit in your oven.
Expert extras: "Again, here is where you want to spend some money -- on your frying pan and stockpot," Faksorp says. Invest in good quality items, take proper care, and they'll last a lifetime.
Click to continue...
Page 1 of 4
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Cathy Elliott wrote:
2009-09-22 10:50 AM
Pierre wrote:
2009-09-22 10:51 AM
Gary wrote:
2009-11-18 3:02 PM