We know the fact that homemade meals are good for your health and for your pocket as well. However, with our full-day packed schedule, we hardly get enough time to spend in the kitchen and we end up ordering meals.
So you’ve finally decided to learn how to cook. Congratulations! Cooking for yourself and others is a rewarding experience that is not only fun, but also good for your health and wallet.
Accidental cuts from a knife are one of the most common hazards found in the kitchen. Whether you’re slicing a bagel or deboning meat, an injury can result from your kitchen engagement. If you cut yourself while slicing a bun, the first step is to wash the wound to prevent infection.
Kitchen knives can rust if they are made of steel. Don’t worry, the rust is not dangerous and you can still safely use the knife. The only issue with rusted knives is that it is unsightly and can add impurities to your food preparation. Also, if rust is not treated, it can end up making a knife unusable.
A great-tasting and easy-to-make whole wheat bread. This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist loaf.
Deboning is an advanced culinary skill that takes much practice to perfect, a skill that is vital to develop to take one’s gastronomic prowess to the next level.
We have listed the most common blade types for kitchen knives. In this article, we will explore four of the most common types of knife blades: high-carbon steel, stainless steel, high-carbon stainless steel, and ceramic.
FORGED VS STAMPED KNIVES: THE DISTINCTIONS Every piece of commercial cutlery is constructed using one of two methods, forging or stamping. They can be difficult to distinguish from each other by just looking at pictures of them on a computer.