2017-02-07_175914

Having The Best Kitchen Knives for My Cooking

After 3 years of working as a waitress in a fast-food chain, I have finally saved enough money to pursue something that has been close to my heart. My passion has always been in preparing different meals and desserts for different occasions. I can still remember how this dream started. A group of my father’s friends came over for dinner and told me that they’d definitely hire me to cook dishes for their parties. I often volunteered to cook for small gatherings for free until I started getting calls to professionally cater to special events during my spare time.

Cooking Business

Now that I am starting a catering business, I make sure that I don’t waste time and maximize all the resources I can get. Being in this industry demands efficiency, which can be achieved with proper meal preparation. As a starter, it is vital to have an idea on which best kitchen knives for the money. I prefer to get a cutlery set with a lot of knife pieces because I would normally be doing specialized preparation for my menu. I always go for a forged and high carbon no-stain knife for durability and rust prevention. It may cost a little more than the others, but the quality would definitely serve its purpose.

Another point to check is the knife’s tang. I would choose one with a full tang because it would mean a solid connection with the blade and the handle. This gives me a sense of security because there would be no forcing required, therefore, accidents can be prevented. Of course, the knives should be sharp and balanced for easy maneuvering especially during peak season. And lastly, I make sure to have a feel of the grip on each one so I know that I can work effectively. Once I find the good one to buy, my next purchase would be my very own catering dish sets.

These Are The Best Budget Kitchen Knives

A lot of people can’t afford an excellent and long-lasting kitchen knife set. However, there’s a solution to it. The Chicago Cutlery 18-Piece Insignia Steel Knife Set is some of the best kitchen knives to your kitchen. Not only is it easy on the eyes but it is also cheap. This Block set comes with it’s own In-Block Sharpener.

The Type of Kitchen Knives

By buying this set, you will get a 3″ peeling knife, 3-1/4″ paring knife, 6″ boning knife, 5″ utility knife, 8″ serrated bread knife, 7″ Santoku knife, 8″ slicer, 8″ chef knife, a pair of kitchen shears and eight 4-1/2″ steak knives.

The Kitchen Knife Itself

These knives are made out of high carbon stainless steel. The edge of the blade has been taper-grind to ensure precise cutting every single time. From vegetables to bread, you will be amaze at how easy it is to cut through anything. Not only that, these knives are also a gorgeous one-piece object. This makes the user feel more balanced and power while slicing through the ingredients.

Have I mention the best part yet? It comes with a lifetime warranty so what are you waiting for? Order your own Chicago Cutlery 18-Piece Insignia Steel Knife Set and you will never buy another set ever again.

Source: www.pcnchef.com

2017-02-07_175914

Hestan’s NanoBond collection is available

Shared: Robbreport.com

Can a saucepan be sexy? Hestan thinks so. The California-based manufacturer—known for its high-end commercial kitchen equipment and residential outdoor grills—has been secreted away in its Napa Valley laboratory creating what the brand claims to be “the first true innovation in stainless steel cookware” in more than a century. Called NanoBond, the collection launched on January 19 with a patented technology that coats each aluminum skillet, wok, pot, and pan in thousands of super-dense layers of titanium alloys bonded to stainless steel. The resulting cookware is light, durable, and incredibly resistant to stains and scratches.

NanoBond is the product of a collaboration between some of the world’s preeminent chefs, engineers, scientists, and designers—as well as Hestan’s founder, Stanley Cheng, the brain behind such pioneering cookware lines as Circulon and Anolon. Still, any cook who knows his way around a kitchen is likely to be dubious of new technology. So, Robb Report invited Cheng and his team to its New York City offices for a demonstration.

Pots and pans clanked in our 35th-floor conference room last December as we sorted through the 13 pieces comprising the NanoBond line. To be sure, the cookware was sleek—its titanium coating shimmered like a piece of jewelry, and it felt smoother and lighter than stainless-steel pieces. The grip was comfortable and manageable, making it easier to maneuver for stirring, scraping, tipping, and pouring. But how, we wondered, would it stand up against the test of time? These new pots were straight from the warehouse, wrapped in the sparkling sheen of newness that all too quickly ends up covered in scratches and stains after only a few months of use.

As if anticipating our skepticism, the Hestan team procured a secret weapon: a used NanoBond pan, borrowed from the well-known kitchen of a celebrated New York City chef. (We wish we could spill the beans on his Michelin-starred identity, but alas, the Hestan crew swore us to secrecy.) The pan had no doubt been beaten and battered for months, yet it remained virtually mark-free. None of the telltale signs of use—dark stains around the screw heads, burn marks on the base—were evident. Only the slightest shallow scratches, almost imperceptible to the naked eye, could be seen.

Hestan’s NanoBond collection is available exclusively at Williams-Sonoma. Individual cookware is priced from $150­ to $520; a 10-piece set is priced at $1,500. (hestan.com)

2017-02-07_175914

How I Made Acorn Flour

Oak trees twine thick above my roof and gnarled branches curl before every window. This fall a literal avalanche of glossy brown acorns fell everywhere, spreading over lawns and side-walks like a veritable carpet.

Acorns were once an important food staple, gathered in large woven baskets then steamed and boiled to leach out bitter tannins (more on that later).

Long before we began to cultivate wheat and grains, acorns were an abundant source of protein, fat and carbohydrates for ancient people around the world from Europe, Russia, and the Middle East to China, to northern Africa. Today we know acorns also contain large amounts of phosphorus, niacin, potassium, calcium and magnesium – all vitamins and minerals sadly lacking in our modern diets. So faced with the thousands of acorns that lay all around me,

I decided this was the year I would finally attempt what had long seemed arduous and intimidating process (I am a lazy cook!) – the making of acorn flour.

I chose the fastest, easiest (though not the most nutritious route to prepare my acorns) – boiling– sacrificing vital enzymes and oils in the process.

I then roasted the nuts at (another hour or so) laying them out on cookie sheets and then baking them in the oven. And I was delighted when the house filled with a sweet, earthy, vanilla like aroma. Who knew that acorns could smell so enticing?

Once cooled I ground them in my coffee grinder and came up with 2 cups of a crumbly, mildly sweet, caramel flavored flour.

acorn-flour

2017-02-07_175914

Two Weeks with Dr. Millard Erickson

I’ve had the wonderful opportunity of spending the last two weeks being taught theology by Dr. Millard J. Erickson.  Dr. Erickson has been teaching theology at the graduate level for nearly fifty years.  He has authored many books and is considered by many to be Carl F. H. Henry’s successor as “the dean of evangelical theologians.”

Dr. Erickson is perhaps known best for his volume of systematic theology, Christian Theology, a work which I’ve used in various courses at three different seminaries now.

The course I’ve been sitting in for four hours a day every day for the last two weeks is titled, “The Last 100 Years of Theology.”  Our course textbook was, A New Handbook of Christian Theologians.

For those interested, a perusal of the notes I managed to type during Dr. Erickson’s lectures will give you a good idea of what I’ve learned.

Dr. Erickson administered a final exam in class today.  It covered quite a bit of material! We were asked about each of the following theological topics from the 20th century:

  • Social Gospel
  • Fundamentalist movement
  • Karl Barth’s view of revelation
  • Paul Tillich’s theological method of correlation and his idea of God as the ground of being
  • Rudolph Bultmann’s employment of the distinction between historie and geschichte and his notion of God as the ground of all being
  • Wolfhart Pannenberg’s notion of revelation as history
  • Jürgen Moltmann and theology as eschatology
  • Process theology’s concept of God as dipolar
  • Liberation theology’s nature of theology
  • African theology and indigenization
  • Death of God theology
  • Communicational role of narrative theology
  • Vatican II and degrees of church membership
  • George Lindbeck’s postliberal thoughts about the nature of doctrine
  • Inclusivism and implicit faith
  • Open theism
  • Annihilationism

The test was no walk in the park, but all of the questions were addressed in both our lectures and assigned reading.

I feel very fortunate to have been able to take a class with Dr. Erickson.  He was a very kind, professional, and sharp theological instructor.  He told our class that we would likely be the last class he ever taught.  What a blessing!