The home bartending is a fun hobby. So much fun, that almost every wedding registry has at least one bar set, that usually ends up in the cabinet never to be used… And now that the hot summer skyrocketed the cocktail demand, home bars become a necessity. Still, however, there are people who think that there is way to much money required to start a hobby that will be only sparkly used. And that actually might be true! If you want good quality hardware a rough estimation comes to about $50. On that you have to add the cost of the liquor and you have a cost that shatters your dreams. And although the liquor cost cannot be reduced (well, it can be, but then a bad hangover will be the price for that decision) the tools can certainly be reduced. Today we will see how you can substitute those tools with items that you probably already have in the household. These substitutions are recommended for those who want to make a cocktail once in a while and they don’t really care about cocktails that much. If you are a regular mixer then you should buy the bullet and get a set.
One of the biggest inventions in the history of mankind is the use of fire for food. It opened a whole new horizon to food that prior to heating was not even imagined as eatable. Not only that, but heating food made it a lot safer and reduced significantly the food poisoning that as you can imagine back then it was a huge cause of death. Prehistoric people use to eat other than game corpses and meat that was rotting for days. Heat improved the quality of the meat and it’s safety.
In the previous post we discussed the essential of knives. Material, methods of production and blades. These are the required information for choosing a knife, but it is not enough on its own. We need to know what we should look for, on a knife based on the application and the skills a chef or a chef wannabe has. What knives do we really need? How much should they cost, and how to pick them? And once you got them how to care for them. Well this is what we will be discussing.
Graters have been around for very long time, and are very useful in the kitchen for grating everything from cheese and spices to garlic and potatoes. Although there are many different types of graters their shape has not change since its inception. They are either box or flat, maid with metal (or some newer models with plastic) with raised scales that are sharp and actually are doing the grating. The quality of the grater depends upon these scales. How sharp they are and how well they maintain their shape. Continue reading
Knives and cutlery in general, is the most essential thing, after food, in every cuisine. It is the one item that is used to clean, prep, portion and in some older times, to catch the food to be. Nowadays the innovation, sophistication, marketing and engineering has given us a huge selection of knives of many different shapes and sizes and thy have achieved the unachievable, to distract the buyer from the actual knife to the esthetics which although welcome they are not the primary objective. In this tow part series I will try to give the fundamentals to help someone choose the knife that he/she needs with major guide the ergonomics and the usability. In the first part we will focus on the manufacturing of the knife including the anatomy and sharpening/honing, while on the second we will focus on the specialty knives and the applications.