Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a website for food phobics or wellness hypochondriacs.
The Vermicular multi-cooker ($600) is comprised of two parts: The “musui” a cast iron pot with a machined tight-fitting cover and the “kamado” a cradle for the pot with interior induction heaters bottom and sides and an exterior control panel. Everyone is familiar with slow cookers and multi cookers and what they do, so I’ll …
I’ve had this $600 countertop oven for about four months and still have not used all of its features. Sure, as a warming oven, as a broil-crisper of thawed fries, onion rings and veggies, as a steam baker for Asian steam buns and bagels, as a finisher-broiler of a sautéed steak, the Anova is intuitive, …
This is a hand forged–hand hammered 12″ skillet by Smithey Ironware. It is made of 2 mm carbon steel plate. That’s very thick. My 1959 Hong Kong carbon steel wok (at $12.87, the best wok money can buy) is less than 1 mm thick, so too the average crepes pan. At five pounds, this skillet …
Josh Niland is a young Australian chef who trained and works in Sydney. His take on how to cook, eat and think fish is inventive, thoroughly grounded, lucidly presented and beautifully photographed in The Whole Fish Cookbook. Niland champions preparing and eating the whole product, which is much in style these days among young chefs. …
Rainier cherries have the highest sugar content in the cherry family. I buy them every season for breakfast cereal, smoothies and to make ice cream. However, pitting cherries one at a time is a slow process, with hits, misses and pits flying everywhere. I hate doing it. So here’s the solution: Can’t say this is …
Located in Silver Spring, Maryland, Mia Rhee makes beautiful pottery. The pottery I like is functional everyday stuff in the kitchen, pantry and fridge, on the dining table and even the coffee table–holding all manner of products with grace, style and artful delight. My latest acquisition is a set of Mia’s rice bowls featuring a …
I’ve used a food vacuum machine for 15 years. Wore out the first one, an “external” vacuum machine by FoodSaver (still available at Costco’s). Then upgraded big time to this “internal” chamber vacuum. I buy, then portion, vacuum package and freeze individual servings of salmon, halibut, large uncooked shrimp (four to a pack), boneless pork …
Josh Donald has written an excellent tutorial on kitchen knives. Their lure, their history, their designs, their popularity, their steel types, their preferred uses and sharpening. Whew … that’s a lot in one small book but he pulls it off quite well–well enough to read it you’re into fine kitchen knives. First off, kitchen knifes …
Ain’t nothing perfect in the culinary tool world, but Staub has a contender with this large, beautiful, heavy (7 Lbs.), cast iron enameled pan. It has a flat bottom exterior, a high-sided round interior and side handles for lifting but no center handle for tossing (too heavy for that anyway). So, I would describe it …
A kitchen blow torch is hardly a must have, but it’s a quick way to brown and make brittle sugar atop of custards and tarts–creme brulee, of course. This torch is made by the same people that make the butane burner I use for Shabu Shabu (see recipes and tools). It uses the same butane …
