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.

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.

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.

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.

Most kitchens would have at least one cutting board for food preparation work. When choosing a cutting board, the main considerations are its impact on knives and food safety. The perfect cutting board goes beyond the materials used as other factors count, too:

1) Materials

*Please take note that when oiling your boards, do not use cooking oil as it will develop an odour over time. Get food-grade mineral oil from a wood craft store instead.

2) Size

The size of the board you are getting should be taken into consideration with the countertop and storage space available. A general rule of thumb is to get a cutting board as big as possible so you will have more space to work with when prepping. More importantly, you should be able to clean your board properly in the sink. Choose a board that can fit at least half of its surface into the sink so you can rinse with hot water easily or soak in soapy warm water (especially plastic boards).

3) Thickness of the board

Try getting a board that is sturdy enough but not too heavy for yourself. A flexible cutting mat is also useful for prepping vegetables as the mat can be used as a funnel to pour the prepared ingredients without missing a single piece.

4) Why is it important to have at least 2 cutting boards?

It is necessary to have two cutting boards; one for cutting food that can be eaten raw like fruits and vegetables and the other for cutting raw meat, poultry and fish. This prevents cross-contamination where some food items may contain salmonella or E.coli since most food items are not sterile. Only after proper cooking can we eliminate the risk of food contamination. If you intend to carve cooked meat, a separate cutting board is strongly advised.

5) Any recommendations for a good cutting board?

Epicurean (USA) offers a range of cutting boards which uses eco-friendly recycled high density polyethylene from post-consumer recycled plastic milk jugs. These plastic boards have a higher tensile strength than regular boards due to its chemical structure. Another worthy contender is the traditional range from Epicurean, which uses organic fibres that are layered and pressed together with a food-safe resin, creating a highly durable, sturdy and knife-friendly surface.

A grater is a utensil with sharp perforations for shredding foods like vegetables or cheese. Since its invention in 1540s, it has gradually become an indispensable kitchen tool . Graters generally come in different grating blade sizes and designs; this might be slightly tricky when choosing the right one for your kitchen.

Here are some tips for your consideration:

1) What is the purpose of your grater?
Some graters are multi-functional, such as the Box grater, which has 4 different grating surfaces while others usually have one flat surface. Depending on your needs, get a simple flat grater if you require mostly grating an ingredient of the same fineness. For cooking enthusiasts, a multi-purpose version can be handy to tackle the varying fineness of different ingredients.

2) What are the different types of graters I can choose from?
Multi-sided: as the name suggests, this type of grater has multiple blade surfaces. It usually comes with a fine, coarse and ribbon grater along with a slicer and is one of the more versatile graters around.

Flat: The easiest to store and most common, this is the easiest grater to handle and sits easily on any bowl to grate over. Ideal for grating small quantities of food, you can also save time by grating over a larger plate to increase the grating surface.

Rotary Table: Designed primarily for grating cheese at the dining table, the rotary table functions like a mini processor. The ingredient is put into the integral drum and grated by turning a handle, allowing minimal contact with your hands. These graters often come with an interchangeable drum that allows for slicing and shredding as well as grating, thus making them a multi-functional tool. The rotary table can also be used for grating nuts, chocolates and vegetables as well.

Microplane: This grater stands out for their super sharp stainless steel teeth. You can choose from superfine (zest, spices), fine (zest, cheese, veggies), medium (coarse zest, cheese, veggies) and coarse (cheese, veggies). Microplane graters  produce one of the finest textures compared to other graters.

3) Safety matters
Grating food requires as much caution as cutting meat and vegetables. To be safe, ensure that the grater you select has a protective cover or a grating guard. Some graters have rubber stoppers at the base or edges  to reduce unnecessary slipping.

4) Material
Most graters are made of stainless steel as they are often in contact with moisture. Stainless steel is chosen for its anti-corrosive property which is important when in contact with food and this metal is also relatively hard, which means longer shelf life for your equipment. Avoid graters made from tin as they are likely to rust in the long run.

5) Does brand matter?
A reputable brand such as Microplane is popular with consumers for its ease of use, stability and ease of cleaning. A good grater should be able to grate soft and hard items easily, leaving minimal wastage. Microplane graters are chemically created, producing razor-sharp grating surfaces that ensure an ease of use for a prolonged period of time. Most reputable graters come with ergonomic features which help reduce the pressure needed when using the grater. Selecting a good brand ensures that your grater can last for years to come and a safer prepping environment.

Baking is a specialized skill in the kitchen. It encompasses cooking and science with precision being the key aspect. Having the correct bakeware will not only be appreciated by experienced bakers but make baking easier for beginners as well. Manufacturers are constantly coming up with new designs featuring the latest technology which can bring convenience and novelty to your kitchen. However, any baker would agree that starting with the basic tools is important as you get to learn skills that technology sometimes cannot 1) Multi-purpose mixing bowl

1) Multi-purpose mixing bowl
A mixing bowl usually features a non-slip base so that you do not have to constantly grip the bowl when mixing the ingredients. The bowl is also thicker than a normal bowl to accommodate the whisking and hand mixers’ beating. If the mixing bowl is oven-safe, baking cakes in it is possible as well.

2) Measuring kit
Measuring Cups: A point to note is that measuring liquid and weighing dry items require different measuring cups. Try to get a liquid measuring cup made of heat-resistant material as you might need to measure hot liquids at times.

Measuring spoons: For measuring small amounts like baking soda or salt.

Kitchen Scale: For measuring larger amounts of dry ingredients like flour.

Baking thermometer: Accurate temperature is also crucial especially for pies and cakes which is why having a baking thermometer is useful. This thermometer measures the core temperature of the baked goods rather than assuming from the temperature of the oven.

3) Hand mixer
This handy equipment can mix cake mixtures, whip heavy cream, beat eggs and much more. Unlike stand-mixers, you can mix your ingredients immediately in the bowl that other ingredients are already in without transferring it to the designated mix bowl. For greater convenience, get a hand mixer with a beater and kneader attachments so that kneading dough for bread or pizza will be a breeze.

4) Hand tools
Spatulas: A must for mixing or scraping the sides of the mixing bowl and frosting cakes. Materials for spatulas can range from plastic, metal to silicone.

Wooden spoon: Another indispensable item for stirring hot mixtures or scraping non-stick surfaces. A new alternative would be silicone spoons which can do the same thing but require less maintenance.

Cookie cutters: These are handy for cutting cookie dough, cutting cakes for serving or decorating pie crusts.

Rolling pin:  A necessary hand tool for rolling out pie or cookie dough evenly. Try to get a simple one without the handles to prevent your knuckles getting imprinted in the dough when the dough is much bigger than the length of the rolling pin.

Flour sifter: This is a crucial tool if you want an airy texture to your cakes. The sifter prevents clumping of the dry ingredients and ensures equal distribution of all the ingredients. Sifting can also be a form of decoration; such as when dusting icing sugar, cocoa powder or cinnamon sugar mixes over cakes and cupcakes.

Oven Mitt: Usually made from thick cloth material but newer ranges are made of silicone which is much more heat resistant.

5) Baking pans
For starters, have at least two round cake pans for baking a double-layer cake and standard 14”×16” aluminium tray for baking cookies. Also have a square cake pan for baking brownies and a rectangular one for sheet cakes. Loaf pans are not necessary unless you intend to bake bread often. A muffin pan can also double for making cupcakes.

For cake pans, there are mainly 3 kinds of tins; the standard pan, loose-bottom pan and the springform pan. Loose-bottom pans are usually for cakes that do not come in halves, thus requiring a deeper tin. The loose bottom is for easier release as you can push the cake upwards and out of the tin. Springform pans on the other hand, have a spring-loaded clip at the side of the tin which expands the tin for easier release of cakes that are delicate like cheesecakes.
The table below shows a breakdown of the features of the different materials:

6) Cooling rack
To cool your baked goods properly, air must circulate under and over it. This prevents over-cooking the end product while it is resting outside the oven and producing dry baked goods. Cooling racks are usually made from metal.

SEASONING: PREPARING YOUR FRYING PAN

1. Clean the frying pan with very hot water and wipe it. Pour one centimeter of oil in the pan and heat it for 5 minutes.
2. Next, remove the oil and wipe your pan with paper towels.

Note: The more the pan is used, the better its performance. The darker it becomes, the better it is for natural non-stick properties.

USE:
Heat a small amount of fat in the frying pan, and once the pan is good and hot, sear the food for about 45 seconds on each side before reducing the heat to complete cooking. Do not leave food in the pan after cooking.

CLEANING AFTER USE:

1. Wash the frying pan with very hot water and a sponge. Wipe dry.
2. Purify the pan from time to time : heat up cooking salt over high heat for 1 min 30 seconds and wipe with a kitchen paper. The salt helps to suppress the residue and odour from previous cooking.
3. Oil with a paper towel and put away in a dry place.

WARNING!
Do not leave your pan to soak. if food sticks to the pan, use a green sponge to remove it. Never put in a dishwasher as the pan may rust if the use conditions of the dishwasher aren’t respected. If rust forms, just scrub the pan with a hard brush to remove it.

Having a kitchen grill means you have another cooking option and it can also act as a second oven when needed. What makes a grill stand out is its ability to infuse distinct smokey flavours into food. There are many types of grills in the market; from electric, charcoal, gas to many more.

Here are some tips for you to consider when selecting a grill for your home.

1. What fuel is used
   There are four main kinds of fuel; charcoal, gas, wood pellets and electric.
   Charcoal: This is probably the most traditional form of grilling. Despite needing some time to heat up and having to clean up afterwards, charcoal produces a unique flavour which some claim as the most authentic and the best.
   Gas: Just like a conventional stove, gas heats up quickly and requires little clean up. Meats like chicken and fish will be grilled perfectly but for beef steaks that require a high level of heat, it will require a gas stove with a sear or infrared burner.
   Wood pellet: This is the best for smoking foods as the taste is more delicate and not as strong compared to using a charcoal grill. However, the temperature of such a fuel is relatively low compared to the others which make searing meat a problem at times.
   Electric: With an electrical outlet, you can start grilling. This is the only grill with no distinct smoky flavour since it does not come into contact with combustion. Overall, a handy equipment for modern apartments where minimal smoke is preferred.
2. Temperature control
   This is the key to successful grilling. It is advisable to have at least two zones on the grill; one for high-heat cooking and the other for slower and lower-heat cooking. For  a charcoal grill, the charcoal can be pushed to the side to allow two different temperatures on the grill. A gas grill usually has two burners; one can be turned high and another, low. A pellet grill takes home the trophy for temperature control as they usually have a digital thermostat control and some newer ones even have ports for inserting meat thermometers.
3. What materials are there in the market?
   The best grills are usually made from cast iron, enamel bonded steel, cast aluminium and stainless steel. Cast iron will rust easily if not well maintained and enamel will start rusting if it is chipped. Stainless steel will be a good choice for easy maintenance but easily shows grease and water spots which some might not fancy. Take note of the thickness of the stainless steel as well as some might be too thin to retain heat. Steel and cast aluminium is a better option if you prefer less maintenance and lower cost as well.
4. What is the appropriate size?
   This depends on the purpose of the grill, which can be for commercial or domestic use. Look out for the primary cooking surface area as it is the main cooking grate.  Some manufacturers will only label the total cooking area which sometimes includes the warming rack suspended about the grill, which is redundant to your grilling. It is usually measured by square inches. Remember that overcrowding a grill can lead to food not cooking properly. It is recommended to leave a gap of an inch between steaks and other food items.
5. Open-type or contact type of grill?
   An open-type grill is the one we typically see where food is placed on top of the grill, and cooks from the bottom. A newer form of grill would be the contact grill where food gets sandwiched between two ridged plates and cooked top and bottom simultaneously. The contact grill can act as a sandwich machine on top of being a grill. It is considered smoke-free and takes less time to cook since food is cooked from top and bottom. The only downside is that you cannot get the authentic smoke flavour and cooking the different rarity of steaks might require some practice since heat will come from both sides.