Cooking at Home: Hands getting tired? Dont know what equipment to use?

Tuesday, January 11, 2011

Hands getting tired? Dont know what equipment to use?

TODAY'S TOPIC IS...Equipment

In the kitchen there are many tools that have specific tasks while others simply make jobs simple. When cooking special recipes there are specific tools you need for a reason. I am here to help you understand what that reason is how to acquire that tool or what things can be done to substitute.

Some tools you may already know:

Whisk
Blender
Food Processor

Mixer

Other tools you might not know:

Immersion Blender

Mandolin Slicer

Pasta Machine

An immersion blender is used to help emulsify liquids, make cream soups, help stir in items that could possibly lump up and is very common in the Chef industry. A mandolin slicer can help get those beautiful even slices of potatoes, carrots, and even cucumbers for salad. It is a great tool that can be used to also make waffle fries. There are also pasta machines for those of you that like to make fresh home made pasta.

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How to Read A Recipe

When reading a Recipe you need to learn about the parts of the Recipe.

Title: What is the item you are cooking?

Yield: How much will this recipe make and how many people will you serve

Portion Size: How big of a piece will each person get. If you change this number the amount of people the recipe serves will change.

Ingredients: This is a list of all the items you need to create the recipe. Usually the item tells you what to do with it... such 1 gallon onions chopped.

Equipment: What equipment, if any special equipment, will be necessary for you to make this recipe.

Method of Preparation: The order and procedure in which you will use the ingredients and equipment to create your recipe item.

When reading a recipe it is important to read your recipe all the way through first so that you can gather all necessary ingredients and equipment, mis en place (miz-ahn-plas), then read again for understanding of procedure.

Here is extra help on how to read and understand some recipes and common terminology found in recipes.
Cooking Recipe
Baking Recipe

Measurements and Knife Cuts

Here is a resource you can use to help you understand measurements found in recipes.

Measurements not listed in recipes:
2 pints = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
1 gallon = 8 pints

Knife Cut Measurement can be found here!

Why knife cuts are Important?
1: Uniformity
If your item is not cut uniformly some pieces will cook faster than the other bigger pieces which will not cook
2: Appearance
They look better if they are nice and even cuts

The Proper Way to Hold a Knife and Foods being CUT

Tuesday, January 11, 2011

Hands getting tired? Dont know what equipment to use?

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