• Subscribe to our Telegram Channel for the Latest Updates! Join Now
  • Subscribe to our Telegram Channel for the Latest Updates! Join Now
Buying Guides, Tips & Tricks

More Types of Knives

Posted on by tott
13
Dec

< Back to Guides and Tips

More Types of Knives

Turning knife

A type of utility knife that is used for many of the same tasks as the traditional paring knife. The Turning knife (also known as a bird’s beak knife) has a shorter blade than a paring knife with a blade that is typically 5 – 7 cm long. It is designed to curve upward on both the cutting edge and the top edge. Turning knives may also be used to slice soft fruits such as nectarines, plums or peaches and for peeling skins or blemishes from a variety of fruits and vegetables. It is commonly used in food presentation techniques such as making tournée (or tourné) cuts in carrots, potatoes or squash.  It is also used for cutting decorative garnishes such as rosettes in radishes or fluted mushrooms.

Filleting knife

A knife consisting of a thin flexible blade (typically 15 – 27 cm long) that is used for filleting fish. The narrow blade enables the knife to move cleanly along the backbones of the fish, in and around areas adjacent to bones, and to evenly slice along the skin, removing it easily from the flesh.

Carving/Slicing knife

This knife is used to cut slices of cooked or smoked meat, poultry and fish. There are many varieties of slicing knives, which vary in blade width, blade length, flexibility, pointed to rounded tips, and type of cutting edge. The construction of the knife depends on its use. Frequently the terms slicing knife and carving knife are used interchangeably, but the carving knife is actually a variation of the slicing knife.

Boning knife

A boning knife has a thin short blade, typically 12 – 15 cm long, used to remove the main bone within a cut of meat, such as a ham or a beef roast. A boning knife will typically have a long narrow blade for ease of manipulation around the bones. The blade is rigid and proportioned to the size of the bones being removed. Bigger cuts of meat require a larger and more rigid blade that is not too flexible to prevent injury from the blade bending too easily. Smaller cuts of meat can be trimmed and boned using a smaller and less rigid blade.

Santoku knife

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife is very similar to a chef’s knife with a wide blade that has a long straight edge curving up slightly at the end. The main difference is that the santoku knife has a wider blade that is thinner, shorter in length, and curves up very gradually at the end providing a straighter cutting edge. With its thinner blade, the santoku knife can cut smoothly and more precisely through dense vegetables compared to other knives with thicker-width blades which tend to give more resistance when in use. Usually made from high-carbon stainless steel, stainless steel, ceramic, or titanium, santoku knives are precision-made to be well balanced and well formed for ease of handling and greater control.

Cleaver

A knife with a wide rigid blade that is approximately 15 cm in length and tapers to a sharp cutting edge. This tool is used to shred, chop, pound, or crush food ingredients and materials. The blade of the cleaver is thick, somewhat heavy and well balanced with a bevelled cutting edge. The bevelled blade allows for ease of chopping through vegetables or hard materials, such as bones. The flat blunt side of the blade can be used to pulverize meat. If the handle is flat on the end, it may be used to crush seeds, garlic or other similar ingredients. A hole is typically provided on the top end of the blade for easy hanging on storage racks.

Mincing knife

Mincing knives can be used to mince or cut food into smaller bits for seasoning sauces, soups, salads, and other dishes. They can be either single or double-bladed to cut a variety of foods into very small pieces. Another version of a mincing tool is the rolling mincer or rotary mincer. This utensil consists of numerous circular blades, close together and mounted on a handle, enabling the user to roll the tool back and forth over the herb as the blades do the mincing.

Oyster knife

An oyster knife is a short-bladed, dull knife designed to shuck oysters. The tip is flat and pointed enough to penetrate the tightly closed hinge of an oyster shell, but rounded enough on the tip that it doesn’t cut into the oyster’s flesh. When shucking an oyster, the knife is usually pointed toward the hand that holds the oyster as you’re trying to pry open the shell with the knife. A round shield is built into the handle to protect the hand from the sharp edges of the shell. It also serves as a spot to place the thumb for a firmer grip when holding both the oyster and the knife.

Buying Guides, Tips & Tricks

Types of Blade and Cutting Edges

Posted on by tott
03
Dec

< Back to Guides and Tips

Types of Blade and Cutting Edges

Blade Edges

Hollow ground edge: A hollow ground blade is a knife blade that has been ground down to create a characteristic concave and bevelled edge along the cutting edge of the knife. This effect is accomplished by starting the grind below the midpoint of the knife, creating a small wedge with concave sides that are extremely sharp and very easy to care for. Many mass-produced knives are made with such blades, as they are easily created in a factory environment and consumers like knives that can be readily sharpened. Excellent for slicing due to its sharp edge, it is however less suited for chopping activities since the higher impact of the chopping action dulls or may chip the thinner blade.

Tapered ground edge: Typically Asian in design and made with a harder steel so that the blade can take on a longer, thinner and sharper edge.  The blade is manufactured from a single sheet of metal and has been ground on one side or two sides of the surface so that it tapers smoothly from the spine to the cutting edge without creating a bevel. These blades will require less frequent but more thorough sharpening. Unlike the hollow ground blade that has a either a bevelled or fluted edge, the tapered ground blade is a more stable knife blade due to the rigid structure of a finely tapered, sheet of metal. Thus, the tapered ground blade is made to withstand more cutting action as it cuts cleanly through a variety of foods and food textures when slicing or chopping.

Bevelled edge: The blade is tapered from the back of the knife then bevelled on the edge and ground to an angle of 20-25°.  The sharp edge and tapering blade helps the knife to chop easily through food. This type of edge is often seen in European knives.

Cutting Edges

Straight edges: This is most commonly found on preparation knives.  A straight edge is ideal for chopping and slicing through food.

Fluted edges: The dimples create both a thinner blade and little air pockets between the blade and the food, this helps to slice through food more easily. Fluted blades are particularly useful as slicing and carving knives especially for cold meats and smoked salmon.

Serrated edges: Tears through food and are ideal for certain tasks.  A bread knife always has a serrated or scalloped blade that can cut more easily through the crust. Smaller knives with a serrated edge make it easy to slice on hard skins such as those of cucumbers, tomatoes and lemons.

Scalloped edges: Similar to an enlarged serration as the points have clearly defined crescents separating them.  The points will cut through a hard, outer crust or skin. These knives can be used for the same foods as serrated knives and they are also suitable for slicing cold meats. Both serrated and scalloped edge knives are difficult to sharpen. However, they retain their edge for a long time.

Buying Guides, Tips & Tricks

How are knives made?

Posted on by tott
03
Dec

< Back to Guides and Tips

How are knives made?

There are two basic methods that are used to manufacture blades: Stamping and Forging. Forged blades are known to produce better quality knives. However, it also depends on the usage.

Stamped blades

Manufactured through cutting out from a flat sheet of steel and then ground, tempered, polished and sharpened. Stamped blades are thinner than forged blades and have a tendency of making the knife handle feel heavy and off-balance. They are easier to sharpen than forged blades and also easier to recognize because they do not have a bolster. While a knife with a forged blade is generally considered superior to those with a stamped blade, there are some knives made from stamped blades that offer an equally impressive performance. A stamped blade knife also typically cost less than one with a forged blade.

Forged blades 

The blade is moulded by one piece of steel, meaning that the blade and tang are all in one piece. A hot piece of steel is pressed into a blade mould and then hammered into shape. The blade goes through different processes that enhances its flexibility and hardness. The blade is sculpted into shape, which typically includes a bolster. The forged blade is generally thicker than a blade that has been stamped. The thickness of the blade and the bolster of the forged blade add strength and balance to the knife. Not all forged blades have a bolster but generally a forged blade can be recognized by the presence of a bolster.

Buying Guides, Tips & Tricks

What are knives made of?

Posted on by tott
27
Nov

< Back to Guides and Tips

What are knives made of?

The blade of a knife can be made from materials such as high carbon steel, stainless steel, high carbon stainless steel, titanium, ceramic and plastic.

Chef Knife by Jamie Oliver (Retail Price: $54.40)

High carbon steel

One of the oldest materials used for producing knives, carbon steel blades are tough, can be very sharp and retain their sharp edge well. However, carbon steel is brittle which means that it can easily break under pressure. It is also susceptible to discolouration when exposed to acidic elements like citrus fruits and tomatoes. Discolouration and rusting can be minimised by coating the knife with flavour-free vegetable oil before storage. To maintain its performance, a light polish using fine grit steel wool or sandpaper from time to time will be sufficient.

Stainless steel

This alloy of iron is made up of chromium, nickel and carbon. The ratio of chromium and nickel generally defines the quality of the stainless steel. The most common ratio would be 18% chromium and 10% nickel. Chromium contributes to rust resistance and shine while nickel gives it toughness. The edge created under factory conditions may be very sharp but it might be difficult to maintain and restore in a domestic kitchen.

High carbon stainless steel

The optimum combination of the best qualities from stainless steel and carbon steel. This blade has the toughness of carbon steel and the additional chromium makes it resistant to rusting and discolouration. Although slightly harder to sharpen compared to carbon steel, high carbon stainless steel are commonly used in high-quality kitchen knives.

Ceramic

This is the sturdiest material available for knife manufacture and holds a superb edge for the longest time. Zirconium oxide, a component used in ceramic, is second only to diamonds when it comes to sturdiness. However, it is also brittle and thus vulnerable to chipping and breaking. As such, it is more suited for slicing tasks rather than chopping.  Given that the edge of the ceramic blade is thinner than the edge of a steel one, cutting through items will be much easier. Once the blades have dulled, they must be sharpened by a professional using a diamond sharpener.

Plastic

The main purpose of using plastic blades is to prevent discolouration of vegetables and other ingredients from the blade of a knife. Usually serrated and not very sharp, some use of force is required when slicing.

Buying Guides, Tips & Tricks

Types of knives

Posted on by tott
19
Nov

< Back to Guides and Tips

Types of knives

As everyone knows, knives are integral to any kitchen. Having the right knife set will make a big difference in your culinary adventure. Different types of knives are designed for different functions.  By using the right one, you will find cooking easier and more enjoyable!

These are four commonly used knives found in the kitchen:

Chef’s Knife

Arguably the most important piece in the set as it acts as a ‘food processor’- slicing, dicing, and mincing practically everything you need. Most chef knives range from 12 – 25 cm on the blade.  The ideal chef knife should be as big as you are comfortable with, keeping in mind that a longer knife provides more cutting space. Try out the knife by making a few cutting motions to check that it feels balanced in your hand and the handle is comfortable to hold.

Chef Knife by Jamie Oliver (Retail Price: $84.90)

Paring Knife

A small knife that is suitable for skinning vegetables and fruits, trimming fats from pieces of meat and other delicate tasks. If you find this knife too short for your comfort, replace it with a longer utility knife.

BestCut Straight Edge Paring Knife by Giesser (Retail Price: $62.60

Utility Knife

A knife that is typically bigger than a paring knife but smaller than a chef’s knife. It measures at approximately 12 – 15 cm on the blade and can be used for carving, slicing, de-boning and filleting. As suggested by its name, it is considered by most to be the all-purpose knife.

PREMIUM Forged Utility Knife by Atlantic Chef (Retail Price:$40.10)

Serrated Knife

The distinct jagged edge of this knife is meant for cutting food with hard exteriors and soft interiors, which include bread, roast meat and soft fruits like tomatoes.  We typically apply the slicing motion when using the serrated knife as it tends to grab and cut the surface easily.

EFFICIENT Serrated Slicing Knife by Atlantic Chef (Retail Price: $22.10)

Buying Guides, Tips & Tricks

Tips and Tricks to Buying Cookware

Posted on by editor
16
Nov

< Back to Guides and Tips

Tips and Tricks to Buying Cookware

Buying a brand new range of cookware can be a daunting task with so many options available.  To ease the conundrum, consider your cooking needs, level of cooking and how much are you willing to spend. It can be tempting to simply purchase a complete cookware set since it will include everything a kitchen would need. Unless you are a professional, owning a couple of basic pots and pans will suffice for most recipes. Your money is better spent on fewer quality wares that are durable.

1. Basic cookware to get you started

Skillet: A medium size skillet (approx. 10 inches) can be use for sautéing and stir-frying meat and vegetables.

Saucepan: A heavy bottomed 1.5L saucepan will be ideal for making sauces, steaming vegetables and cooking small quantities of pasta or potatoes. This is one of the most versatile cookware in the kitchen as it can handle both solid and liquid recipes.

Stock pot: Depending on the number of servings, stock pots generally range from 6L to 10L. You can make a larger batch of soup, pasta or even cook an entire lobster.

2. Things to consider when choosing your cookware

Heat conductivity: In terms of cookware, heat conductivity refers to the ability of the cookware to heat the food fast and evenly.

Durability: Stainless steel is a good example for durability as is can maintain its original state for a long period without much maintenance.

Reactivity: Some material reacts with certain foods. Aluminium, for example, reacts with acidic ingredients meaning that the food can absorb a small amount of metal. This is an important factor to note.

Price: The amount you are willing to pay will most likely determine the kind of cookware that is purchased. Always buy the best that you can afford.

Maintenance: Some materials have higher maintenance than others. Copper and cast iron usually require more work to be done compared to stainless steel. Individuals should think about the time they are willing to spend on maintaining their cookware.

3. Comparing different cookware materials

Aluminium
Despite being an excellent heat conductor, aluminium can get scratched and dents easily. It is usually treated through a process known as anodization. This process places a layer of aluminium oxide onto the surface making it scratch-resistant as well as ensuring that it does not react with foods. Aluminium cookware is often finished with a non-stick coating to ensure food remains unburned. Also, most aluminium cookware is relatively cheap in the market.

Heat source: All heat sources except induction, otherwise stated.

Copper
Cooper cookware is commonly used among professionals as it is an excellent heat conductor which means better temperature control when cooking. A heavy gauge copper pan will respond almost instantly to the heat source as it is switched on or off. With such great conductivity, you can cook with low heat. Copper is sometimes found wedged in between stainless steel to minimise its reactivity effect. The downside would be that copper needs to be regularly polished to maintain its surface and usually commands a premium price.

Heat source: Gas, radiant, solid plate and solid fuel hobs.

Stainless Steel
Stainless steel is a durable material that is generally easy to cook with and easy to clean. Most stainless steel cookware is made from 18/10 stainless steel – that is 18% chrome to prevent rusting and 10% nickel to prevent tarnishing.  However, stainless steel is a poor heat conductor. Most stainless steel cookware has a layer of highly conductive metal at the bottom and some lined throughout the cooking vessel for better heat distribution.

Heat source: Gas, electric and solid fuel hobs and some specifically for induction.

Cast Iron
Cast iron is an extremely durable material with good heat retention. This metal is so efficient that these pans only need a low to medium heat.  Never heat a pan that is completely empty.  Avoid sudden changes of temperature such as putting cold or warm water into an empty hot pan, or by placing a hot pot on a cold surface. Like copper, cast iron cookware needs constant maintenance. This is generally done by lining a layer of oil on the cooking surface after cleaning the cookware and heating it over small heat until a wisp of smoke can be observed.

Heat source: All kinds

Buying Guides, Tips & Tricks

Dummies’ guide to Cooking Tools

Posted on by tott
16
Nov

< Back to Guides and Tips

Dummies’ guide to Cooking Tools

Cooking utensils are simply tools needed for food preparation and cooking. There are many different types of cooking tools and the right ones will help you in your cooking. Stock up on the essential items first before investing in other specialty tools.

Here are 4 tips to help you get started on your kitchen needs.

1. Define your purposes
Consider how much time you spend in the kitchen in order to decide the variety of kitchen utensils to have. For those who occasionally whip up a meal at home, getting the basic tools will suffice. For cooking enthusiasts, investing in specific utensils will save you precious time and lets you focus on cooking a great meal.  You need not invest in a set and picking a few quality utensils will be more rewarding.

2. Pick the items that are versatile
For starters, choose tools that are always used in most of your recipes. Here is a list of kitchen utensils that can be used in any cooking.

Ladle
Get at least one with a mouth about 3-4″ wide for serving soups, or moving hot liquids like spaghetti sauce from pot to pot or to a serving bowl without pouring, spilling, and scalding. If possible, get one with the hook so that you can hook the ladle on the pot while cooking.

Long handled spoon and fork
The spoon is used for stirring sauces or soups while the fork is used for stirring pastas or noodles.

Spatula
Good for stir-frying, flipping pancakes on the griddle, and scooping from deep containers. The most important function will be to keep the heat away from you when you are cooking.

Measuring cups and spoons
Helps to get precise proportions of ingredients. One point to note is that dry and wet measuring cups are different. Most measuring cups and spoons come in a set.

Grater
A flat surface which comes with different cutting surfaces ranging from fine to coarse. Instead of slicing with a knife, you can just slice it with the grater and obtain more consistent results.

Peeler
A safer and faster alternative to peeling with a knife. Peel apples and carrots in no time.

Kitchen scissors

Differs from the usual scissors as it has a longer blade and one side of the blade is serrated which can cut through meat or fish. Usually made of stainless steel which prevents rust and requires low maintenance.

Chopping board
It is important to have at least two chopping boards, one for meat and the other for vegetables and fruits. This prevents germs from spreading. A sturdy, non-slip board will benefit you tremendously.

3. Materials of utensils
Most utensils are made from wood, stainless steel, silicone, aluminium or Teflon. Choose the material which can complement your cookware and other kitchen equipment. Ensure that the material selected will not scratch your pots and pans. The most common mistake is to use utensils made of metal on non-stick surfaces which can damage the surface.  Also, ensure that wooden utensils are sanded smooth and nothing can splinter into the food.

4. Special features
There are many specialty kitchen utensils which you can purchase if cooking is your passion. Kitchen thermometers can be used to check the doneness of the meat while zesters can be used for making garnishes. A aortar and pestle is handy for grinding fresh and dried herbs or making your own paste.

5. Storage for utensils
Having a tall vase or container beside the stove would be an ideal spot for storing your kitchen utensils. Otherwise, put them where it is within reach and ensure the chosen spot is not damp to avoid mould and breeding germs.

Buying Guides, Tips & Tricks

Pizza Tools 101

Posted on by tott
16
Nov

< Back to Guides and Tips

Pizza Tools 101







Nothing beats a baked pizza fresh out of the oven. With the right equipment, your homemade pizzas can look and taste like it came out from an Italian bistro! Amazingly, investing in a few essential pizza tools will exponentially enhance the results of your pizza.

Here are 4 commonly asked questions to help you become a professional pizza baker.





1. Pizza Stone VS Pizza Pan?

To avoid having a soggy crust, it is highly recommended to use a pizza stone. The pizza stone absorbs the moisture from the dough and distributes the heat evenly throughout the pizza, resulting in a crispy crust. However, you would need to preheat the pizza stone for an hour before putting the pizza on it.

Pizza Stone with Base by Ibili (Retail Price: $44.90)







A pizza pan, on the other hand, is commonly seen with a perforated base, which allows heat to be in direct contact with the pizza, resulting in a crispy golden brown crust. This pan does not need preheating which makes it more convenient.

Aluminium Non-Stick Round Perforated Pizza Tray by de Buyer (Retail Price: $28.90)




2. Stand mixer or kneading by hand?
Kneading by hand is the traditional approach where you repeatedly fold and press to create gluten with an equal distribution throughout the dough. Those who want to have a better feel for the texture of the dough would appreciate this method. While current technology is able to replace manual kneading, it is impossible to completely mimic the manual kneading action. However, this approach is more time-consuming and tiring on the hands and wrist.

A stand mixer is a good alternative to manual kneading as it is slower than a food processor which means that we can still observe the development of the dough and it will not break down the gluten strands. Convenience is one its main strengths: You can preheat the oven, prepare other ingredients while letting the mixer knead the dough. The only downside for this machine is that the gluten strands created by the mixer follows the spiral pattern of the dough hook instead of random patterns which can only be created by manual kneading.

3. What type of peel will match your kitchen?
A pizza peel is a large flat paddle with a long handle used for transferring the uncooked and cooked pizza in and out of the oven. This will only be essential if you prefer baking your pizza on a pizza stone.

Shape
Generally, there are two kinds of shape for pizza peels, square and round. The square shaped peels would be better for home kitchens as they match the shape of our conventional ovens. Round ones are more suited for restaurants using large ovens with small openings.

Material
Wood has the advantage of preventing the dough from sticking onto the peel which minimises damage to the precooked pizza. However, wooden pizza peels tend to be thicker which makes it harder to slip it under the pizza when taking it out of the oven. Maintaining it can be a hassle as you have to ensure the peel is dry before storing to prevent warping. Mineral oil has to be regularly used as polish for the peel to prevent it from absorbing odours and stains.

Metal peels are easy to clean and long lasting. The thin blade also allows easier handling of the pizza. However, metal peels tend to have the dough stick onto its surface, but this can be overcome by dusting it with flour beforehand.
Another important thing to note is the length of the handle. Ensure that the handle is long enough to reach to the end of your oven.

4. What other equipments can enhance the pizza making experience?
Rolling pin
A rolling pin is a must if you do not intend to stretch or toss the pizza dough. Choose a rolling pin that fits nicely in your hands and is easy to maneuver to ensure perfect flat dough.

Rolling/French Pin by Epicurean (Retail Price: $78.38)







Pizza Cutter
It is easier to slice up a pizza using a pizza cutter. We recommend getting a cutter with a large wheel (approx. 4 to 6 inches) so that you can cut the deepest areas with ease. A large handle is a plus point towards easier application.