Kitchen Basics: Measuring tools
The thing to remember is there are three kinds of measurements for food ingredients in the home kitchen: weight, dry volume and liquid volume.
equipment
Shuck Off Shucking Corn
The problem for many cooks is shucking the corn. Our answer: don’t do it before you cook your corn on the cob.
Bachelor Tip: No Special Equipment
Don’t get me wrong, I think a food processor is a great invention. But not all kitchen have them. Not all bachelors can afford them.
Kitchen Intermediates: Sauté Pan
A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.
Basic Pots & Pans
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.
Do You Really Use A Food Thermometer?
It’s really important to follow food safety rules, and that means using a thermometer to make sure food reaches a safe temperature.
How To Cook A Better Meal
Novice cooks often get too wrapped up in recipes and not enough attention on technique.
Kitchen Basics: Toasters
All you really need, of course, is something that makes toast, bagels, English muffins, waffles and toaster pastries.
Now That’s A Knife
Knife skills are important in the kitchen. That means you need to learn how to buy, use and care for them.
Two Kinds of Knives Every Kitchen Needs
When choosing a chef’s knife, you want something that’s comfortable in your hand. It should become an extension of you hand and arm.
