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1/9/13

Wednesday Wants

 
I'm hoping that 2013 is the year that I finally learn to cook, or at a minimum, at least learn a few recipes.  In an effort to fully embrace this resolution, I polled some of my foodie friends that excel at all things culinary, to see what tools and tricks they rely on in the kitchen.   Knowing my beginner skill level, I was urged to try a slow cooker, and to check out, Slow Cooker Revolution.  Ina Garten's new book, Barefoot Contessa Foolproof, was also highly recommended. In addition, these two pots (above and below) were high on everyone's "must have" list.  What tricks of the trade, if any, do you employ in the kitchen? I need all the help I can get!

9 comments:

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  2. Good knives and cutting boards are my go to. I am thinking of getting a traveling set.
    I would be happy to spend an hour with you teaching you some life saving skills in the kitchen.
    I learned from my Mom and I can feed an army at the ready.
    pve

    ReplyDelete
  3. Love my Calphalon, good knives, and my new slow cooker. ( I am just starting to cook again!)

    xoxo
    Karena
    Art by Karena

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  5. Good collection of very sharp knives and a lesson in how to use them correctly, wooden cutting board, cast iron (including le Creuset) cookware... and I finally just learned that you need to heat both cast iron and stainless pots on low first for a while then you can ramp up to cooking temperature... this really makes a difference in how things cook and how the cookware keeps from scorching, etc... it's the little things!

    Meanwhile there are always salads! open bag add dressing :)

    Happy new year Susan!

    Kit

    ReplyDelete
  6. ...also NEVER heat an empty pot... always have oil, water, etc in it FIRST..

    xo

    ReplyDelete
  7. I have both and all of Ina's cookbooks!!!!

    ReplyDelete
  8. Have you tried the slow cooker? I have one but have embarrassingly never opened it! I saw someone's pulled pork recipe the other day though and was inspired to get started. Keep us posted on your progress! xo

    ReplyDelete
  9. Good knives and a steel (get lessons on how to use it), wooden chopping boards, wooden spoons and excellent pans - this last will depend on what sort of stovetop you have. Mine is induction, so I had to replace all of mine! But so worth it :)

    Mixing bowls in different sizes (thrifted) and multiple spoon and cup measures.

    Top tip for chopping onions - slice off top, slice in half lengthwise, peel papery skins off. Hold by the roots, slice across the onion towards the root, first horizontally then vertically. This gives you "fingers" of onion. Now just chop across to dice. Throw out the roots (this is particularly good if you are worried about your fingers). If you're not, go here: http://culinaryarts.about.com/od/knifeskills/ss/onionchop_10.htm

    ReplyDelete

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