Tips, Techniques, Recipes and Stories From My Kitchen To Yours
RESOURCES
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That being said, all of the products listed below are ones that I’ve personally used and absolutely believe in. I have not received any gifts from the companies that make the products that I endorse. They’ve made my life better in the kitchen, and I know that they will do the same for you. Thanks for visiting the Resources page!
START SEASONING LIKE A PRO IN THE KITCHEN. HERE ARE A FEW ITEMS TO GET YOU STARTED.
There really is no substitute for freshly ground spices, that’s why every professional cook carries their own peppermill. My favorite is the Peugeot Pepper Mill 8.5 inch – Chocolate This isn’t a fancy gadget, just a no frills tool for good cooking. I’ve been using this same brand for twenty years in the professional kitchen and at home. Once you’ve got that peppermill you’ll have to fill it. Use whole black or white peppercorns.
Diamond Crystal Kosher Salt, 3 lbs (Pack of 2) is a staple ingredient in some of the best kitchens in America. It’s a great all-purpose salt. The crystals dissolve well and it doesn’t have the harsh iodine flavor of many table salts. The larger crystals make it easier to judge seasoning by feeling the grains of salt pass through your fingers. It’s generally available at your local supermarket.
Maldon Salt Company, Sea Salt Flakes, 8.5 Ounce (240 gram box) has a unique crispy texture that makes it great for use as a finishing salt. Sprinkle it over fish, vegetables or even ice cream right before serving (think salted caramel ice cream with a few flakes of Maldon salt on top).
In my opinion, Japanese knives are the best knives in the world, and I’m a big fan of Western-Style Japanese knives. They are sharpened in a very specific way. Click on this video to see how it’s done. The Misono Molybdenum Gyutou 8.2 (21cm) – Right chef knife is a good all around knife for the home cook. It’s not super heavy duty so I probably wouldn’t spend seventy hours a week with it in a restaurant kitchen, but it’s a great knife for all-purpose cooking at home at a reasonable price. It comes super sharp and easy to sharpen again. THIS IS A RIGHT-HANDED KNIFE. Japanese knives are typically sharpened to accommodate either left or right-handed people. If you’re really into cooking knives then I would check out Korin. They have an amazing selection of kitchen knives, and sharpening stones. They also have links to Youtube videos on sharpening and caring for your knives. If you have a typical chef knife that needs sharpening then check out this video on how to put a razor sharp edge on your Western-style knife.
If you’re in the market for measuring cups or spoons then make sure to buy metal ones with the quantity etched into the metal. Plastic ones with the numbers painted on will wear off and leave you wondering about what your measurements are.
Culinary Artistry is one of the first books that really grabbed my attention as a young cook. It has some recipes but it’s not really a cookbook. There are unique sections that outline ideal food and seasoning combinations that really helped me out when my brain was stuck.
The Omnivore’s Dilemma: A Natural History of Four Meals is a non-fiction book from author Michael Pollan. It was a really eye-opening read for me. It talks about the hows and whys of human eating and what makes up the system that produces our food today.
Are there any recipes, techniques or products you’d like to see demonstrated or reviewed? Any questions or comments about any of these products? Let me know, I’m happy to help. You can reach me on the Contact page or just send me an email at theangryeater@yahoo.com
