A barbecue party is a convenient and fun way of hosting a gathering. To ensure things go smoothly, it’s always good to be prepared! Specialised grilling tools that can withstand constant close contact to high heat should definitely be on your checklist. Ideally, these tools have long handles so you can avoid a situation of overheated food or risked getting burnt.

Here is a rundown of must-haves for your ultimate barbeque cook-out:

1) Tongs
A good pair of tongs ensures you have good grip on your food.  It should also be easy to squeeze and bounce back quickly. Have at least two tongs — one for moving charcoal or adjusting the hot grill grates and another for handling food items. Tongs with scalloped edges and non-slip rubber handles are ideal.

2) Spatula
A good spatula for grilling should have a deep offset handle that allows you to slip food under easily and keeps delicate food like fish from being damaged in the process. Silicone and metal spatulas are recommended for this purpose as they are heat-resistant and sturdy enough to lift heavier food items. Get one with a large blade so that fish fillets can fit comfortably and be flipped over easily.

3) Skewer
Skewers comes in either metal or bamboo versions. If you opt for metal skewers, choose a flat blade design as it will not spin when you flip the skewer. Make sure your skewers come with heat-resistant handles if you do not intend to get mittens or hot pads for picking the skewers up.  For the best convenience, buy disposable bamboo skewers with various lengths packed in 50s or 100s.

4) Brushes
Brushes are handy for oiling the grill surface or flavouring grilled meats. It is good to use a specific one for a single purpose.  Using the same brush will dilute the intended flavour of the marinades. A typical brush is made from boar or plastic bristles which can potentially trap bacteria as they cannot be cleaned in the dishwasher and manual washing might not be thorough enough. Newer and more modern brushes today are made from dishwasher-safe silicone and are more importantly, heat-resistant.

5) Mittens/Gloves
For better heat protection, wear a glove or mitten. Not all kitchen gloves are suitable for a hot grill. Mittens made of cloth or suede has to be thick and heat-resistant certified. Fire-retardant fabrics make better choices since there would be actual contact with fire. Silicone gloves are ideal as they are dishwasher safe and will not catch fire.

6) Instant-read thermometer
The difference between a perfectly cooked piece of meat and a stomach-ache can be a mere few degrees. Cook beef and lamb to at least 62 °C; pork at least 72 °C and poultry at least 75 °C. With an instant-read thermometer, every piece of meat leaving your grill can be of perfect doneness. Insert your thermometer into the thickest part of the meat for accuracy. Check your meat near the end of the recommended cooking time to avoid overcooking. Always remove your meat from the grill before it reaches the desired doneness as the meat will continue to cook after it is removed from the flame.

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Molecular gastronomy has been gaining popularity in recent years , with celebrity chefs such as Ferran Adrià and Heston Blumenthal rising in prominence.  The intriguing fusion of food science and culinary art presents exotic flavours, among them vegetable-spaghettis, salads with balsamic vinegar pearl dressing and the like. Bored with the traditional recipes? Give molecular gastronomy a go and the refreshing results could be worth it!

1) What exactly is molecular gastronomy?
Molecular gastronomy is not a new concept. Its roots can be traced back to second century BC where an anonymous author of a papyrus kept in London used a balance to determine whether fermented meat was lighter than fresh meat. Since then, many scientists have been interested in food and cooking, especially food preparation. The main objective of molecular gastronomy is to understand how food is affected by the various preparation factors and cooking methods by examining it at the molecular level. Infusing scientific knowledge into cooking helps with clearing up myths and old wives’ tales.

2) It is safe to use the ingredients in the latest gastronomy kits?
The latest molecular gastronomy cuisines might sometimes look more like science projects than edible food. While additives with names such as ‘sodium alginate’, ‘calcium salts’ and ‘xanthan gum’ might turn away purists insisting on using only ‘authentic’ ingredients; most of them are, in fact, of biological origin. While there is a purification process involved, the raw materials are usually drawn from marine, plant, animal or microbial. For example, sodium alginate is a salt extracted from the viscous liquid from the cell wall of brown algae. These additives are also used in scant amounts and strictly adhere to EU standards.

3) How can I kick start my molecular gastronomy journey?
Thankfully, there are convenient DIY kits which cost a mere fraction of the professional equipment seen in cooking shows.

One example is the gastronomy kit from Molecular-R, which is simple yet sufficient enough to create dozens of magical dishes. Its Cuisine R-evolution kit includes five types of food additives, pipettes, test tubes, a food-grade syringe and 50 simple recipes in a DVD. For those who want to dazzle their guests with extraordinary cocktails, the Molecular Mixology kit will fit the bill. You can deconstruct your favourite margarita, try layering a martini or serve your drinks in a large bubble and have it burst in your mouth for a different experience.

4) Methods used in molecular gastronomy

Cosmopolitan R-Evolution Kit (32 g)

Impress your friends with three recipes that push the boundaries of modern mixology! Add a molecular twist to your traditional cosmo sure to awe your guests! Serve a cosmopolitan bubble on a spoon that will pop in your mouth, top off your cocktail with a light fluffy cranberry foam or suspend citrus caviar in your drink.

1) How is silicone ware comparable to conventional ones?
Long-lasting: Silicone ware will not get out of shape, rust or break easily. Although its existence in the market has not been long enough to provide evidence about its durability, we do know that silicone is not biodegradable by nature. It is worth noting that some metal bakeware such as sheet aluminium does rust in the long run.

Thermal durability: Similar to other bakeware, silicone can also withstand cold and hot temperatures from between -40°C to +260°C. You can take it out from the freezer and put it into the oven immediately without a hitch.

Non-stick properties: Food can be easily removed without initial greasing, which is similar to non-stick bakeware. However, some users claim that this non-stick ability wears off after constant use in the oven over a long period of time.

Maintenance: Run it under hot water and wipe with a soapy cloth. Most silicone wares are also dishwasher safe and easy to clean as any conventional bakeware.

2) Is silicone safe?
The silicone used in cookware products is a type of inorganic elastomer which will not fume when in contact with high heat. Silicone tools made of 100% silicone is generally safe for cooking. Some low quality silicone wares include fillers in its composition, which can affect durability and release fumes and leach onto food items. Always check the manufacturer’s label before making a purchase.

3) What are the cons of using silicone cookware?

Too flexible: Silicone ware can be rolled or folded easily which makes storage effortless. However, this could also mean that your silicone cake mould and muffin trays might bend too much, causing fresh bakes to crumble or cake mixtures to spill over. If possible, let your silicone ware sit over a metal tray for better support.

Browning: There is minimal browning of your bakes when using silicone ware unlike traditional baking trays or tins.
Baking duration: Due to the differences in heat conduction with conventional aluminium or steel trays, you might need to adjust your baking timing as Silicone usually takes longer.

Static and dust: Silicone gradually builds up static electricity which causes the cookware to attract dust.

Cutting tools: Generally, silicone ware is coated with a layer of fibreglass. Avoid using sharp tools on your silicone ware to prevent cuts which could cause fibreglass contamination.

Buy only trusted brands. Pure silicone does not change colour when twisted. To check for fillers in silicone wares, pinch and twist a flat surface on the item. If white shows through, it is quite likely the product contains fillers.

Established in the UK in 2010 initially as heart-healthy food website, The Cooking Doctor offers premium quality silicone bakeware, to make your baking more fun. Each product is designed with novice as well as professional bakers in mind. Bake healthy cakes, macarons and cupcakes using these silicone products.

Aluminium cookware is known for its light weight, ability to heat up quickly and affordability. It can be classified into three main types:

Sheet aluminium: This is the most common, where the metal is stamped or rolled into shape. Sheet aluminium is typically used in baking trays, cake tins and also in some stock pots and budget skillets. However, it can be highly reactive to acidic food such as tomatoes and citrus which can cause leeching onto the food, thus potentially damaging to one’s health.

Anodized aluminium: This form of aluminium goes through an electro-chemical process where a thicker layer of aluminium oxide is formed on the surface, sealing the reactive aluminium. This new layer is harder, non-porous and non-reactive which will not leech onto any acidic food being cooked.  Anodized aluminium is also more resistant to chipping, cracking or peeling but is still susceptible to scratches. Once scratched, the anodized surface will be destroyed.

Cast aluminium: Molten aluminium is poured into a mould to create cast aluminium. This process causes microscopic air pockets to form inside the metal which increases its heat retention ability. Cast aluminium can heat up quickly with a low heat source. The downside for this metal is that is does not distribute heat as uniformly as compared to the other aluminium cookware and is considered brittle. As it is porous like cast iron, seasoning is required to maintain the state of the cookware. Some cast aluminium goes through the anodizing process which makes them non-reactive to acidic food.

Maintenance Tips:

• Ensure no scratches are made to the surface of the cookware since it increases the chance of leeching.
• Unless anodized, all aluminium cookware should avoid contact with acidic substances.
• Try not to leave food sitting in the cookware to avoid increasing the amount of aluminium leaching onto the food.
• Avoid soaking cast aluminium cookware in soapy water since it is porous, and do not use an abrasive cleaner which strips away its seasoned layers.
• To season, coat the cookware with vegetable oil after cleaning and drying then leave it in a 120 °C oven for two hours.
• Ensure that you do not overheat the cookware as it will damage it. Always check the manufacturer’s label before use.

Cast aluminium or Cast iron?
Cast Iron is highly durable if maintained well as it is made from an extremely durable metal. Take note to never add cold liquid in a hot pan: it will cause irreversible cracks and rust will form on the cracks which can lead to food contamination. A good quality cast iron cookware is an investment for serious cooks or the well-heeled.

Cast aluminium on the other hand, is less durable but lighter and cheaper. This is ideal for those who prefer less heavy lifting in the kitchen especially when handling larger cookware like stockpots. With proper care, cast aluminium can be a delight to use.

The de Buyer company was founded in 1830 and has been creating and manufacturing the best kitchen and pastry utensils for the professional and the hobby chef.

A blunt knife can be frustrating and potentially more dangerous to use as greater force is required to cut food items. This can result in slippage of the knife, which might lead to cutting your fingers or food bruised by the blunt blade rather than cut into it. With that, knife sharpening is important and doing it wrongly might damage your knife set all together. To ensure your knife set is properly maintained, here are some tips on getting the right knife sharpener.

1) What really happens when your knife dulls
The first thing that goes into most peoples’ minds is that the edge of the knife thickens and becomes blunt over time. In actual fact, the edge of the knife curls over at the top, which is impossible to see with the naked eye. The bluntness that you experience when cutting a knife is actually due to cutting on one side of the knife.

2) Honing Vs Sharpening
Although these two terms are used interchangeably, in the world of knives, they have very different meanings. Honing is the process of straightening out the bent or curved edge. Sharpening on the other hand removes particles of metal from the knife. When your knife is dull, the first step is usually to hone with a steel rod to straighten the blade. If the knife is still dull then it is time to sharpen it. Ideally, you should aim to maintain a good edge on your knives, don’t allow them to get really blunt as it’s harder to get the edge back on a neglected knife.

3) Types of knife sharpeners
Both electric and manual knife sharpeners have their own merits. Many people prefer the control and precision of manual knife sharpening systems. However, modern electric knife sharpeners can be incredibly effective and fast, especially if you’re willing to spend a little more.

Manual
Sharpening stone

Most often rectangular in shape, the sharpening stone may be half to several inches in thickness. There are several different varieties available that are made of a variety of man-made and natural materials like water stones and ceramic. They are available in coarse, medium and fine grit. The coarser the grit the more steel is removed when sharpening. Do take note that although ceramic is made of minerals like stone, it is less porous which provides a smoother more consistent surface for sharpening.

Sharpening steel
This tool is generally made of steel, which is used to re-align the knife’s edge. Running it across the steel will straighten the edge and the knife will be sharp again. It is also used after a knife is sharpened on a stone to remove the debris and any irregularities that may be left on the blade edge. The tool can also be glass, ceramic, or diamond-impregnated metal.

V-shaped knife sharpener
This is a convenient tool to sharpen a knife when a person is not comfortable with using a sharpening stone or steel. The tool’s casing holds two steel rods coated with diamond abrasive or rods made from tungsten carbide that are positioned to form a V-shape that is at a 20° angle for sharpening. One stage is coarser and is used for the first stage of sharpening. The second stage has a finer grind for finishing the sharpening process. The knife’s edge is pulled across the rods when sharpening. Four to six draws of the blade is usually sufficient to keep the blade well-honed. A guard is commonly attached to the sharpener so hands are kept safely away from the knife blades.

Electric
Electric knife sharpener

This sharpening unit contains sharpening wheels or stones that offer a quick alternative for sharpening knives. They have a guide that holds the knife at the perfect angle for sharpening. The sharpening wheels or stones are generally made out of sapphirite, ceramic, or are diamond plated. The blade is drawn through the guided slots a couple of times and the blade is sharpened.

Note that using an electric sharpener on a knife that has a bolster will not allow you to sharpen the heel of the blade. You will not be able to run the entire blade through the sharpener without damaging the heel of the knife.

In addition, be sure to pay close attention to what you are doing because the sharpener will have a tendency to grind more of the blade away than desired. When purchasing an electric knife sharpener, you may wish to opt for one with a diamond dust hone. Diamond dust is very effective at removing metal and is less likely to cause damage to the blade.

4) What to look out for in a good sharpener
Hard abrasive surface: A more abrasive surface would make your sharpening experience less tiring and more precise. Diamond is the hardest followed by tungsten carbide then polish ceramic.

Accurate angle guide: Some sharpeners, especially the sharpening stone kind require more practise to attain the right angle.

Multiple sharpening stages: The coarser surface is for sharpening the knife while the finer surface is for polishing and touch ups.

Safety features: Some sharpeners have safety guards to prevent your fingers from getting cut.

Chef’s Choice® reflects their commitment to create the world’s best professional-quality knife sharpeners and kitchen appliances. Their products are created to perform superbly, last a lifetime and be a pleasure to own.

Nothing beats enjoying an icy treat on a warm and humid day, especially in our local weather! Not surprisingly, more people are making their own ice cream, gelato, sorbet or yogurt. Save money in the long run with your own ice cream maker if you can’t live without these cold desserts!

Here are some tips when shopping for an ice cream machine:

1) Ease of Use
Domestic ice cream machines come in two flavours: those with a freezer bowl and those with a built-in freezer (also known as a fully automatic model).

Freezer bowl: The freezer bowl is a double-walled canister with a gel coolant in the centre. This canister has to be put in the freezer for at least 24 hours before it is placed into the ice cream machine. This means you can only enjoy your creations one day later as planning is needed.
Fully automatic: A fully-automatic ice cream machine is equipped with its own built-in freezer which doubles as a mini freezer as well. This eliminates the need to pre-freeze the bowl and you can have your frozen delights in less than 30 minutes. What’s more, you can make multiple batches of ice cream at one go since pre-freezing is not required.

2)    Size matters
Most ice cream machines (whether freezer bowl or fully-automatic) typically have a capacity of 2 litres or less. This should be enough for most households as fresh ice cream should not be kept for more than a week. Smaller batches also means being able to experiment with more flavours and not get stuck with a huge amount of the same flavour. For larger quantities, there are models which can churn out up to 6 litres of ice cream at one go.

3) Material
Examine the components of your potential ice-cream machine to ensure they are not made of flimsy materials such as flexible plastic that can break easily. The paddle undergoes the most wear-and-tear so it should be reasonably durable. Reputable brands generally have paddles that are hard and sturdy (either metal or hard plastic) which can withstand rigorous use. If possible, buy one with a transparent lid to help you keep tabs on the progress of your ice cream.

4) Ease of cleaning
Cleaning the machine can be a hassle if its components cannot be taken apart easily. For compact machines, reaching and cleaning the small crevices will be even more difficult. Most electronic ice cream makers have detachable components like the canister, lid and paddle that can be placed in the dishwasher. Cleaning up on older models may be more tedious.

Plugged or unplugged, nobody covers the kitchen like Cuisinart. Cusinart is a full-service culinary resource with a wide array of products, preferred by chefs and favoured by consumers.