Howcast

How to Choose the Right Whisk for Your Recipe

Howcast — Wed, 05 Jan 2011 10:31:20 +0000

Instructions

Step 1: Determine your whisk needs Look at the recipe and find out what ingredients you will be mixing. Different ingredients require different whisks.
Step 2: Use a French whisk Use the tear-shaped French whisk for a multitude of tasks from mixing and deglazing to emulsifying and beating.
TIP: If you only buy one whisk, make it the versatile French whisk, which does almost every task a whisk can do.
Step 3: Choose a balloon Choose a balloon whisk for incorporating air into meringues, souffles, and whipped cream. It’s also good for mixing dry ingredients like flour, baking soda, and baking powder to break up chunks.
Step 4: Pick a ball or flat whisk Pick a ball whisk, which has tiny weighted balls on straight tines, if you’re making gravies or sauces, such as a roux or a beurre blanc. A flat whisk, which can cover large shallow surfaces of roasting pans and skillets, is also ideal.
Step 5: Use a vinaigrette whisk Use the small vinaigrette whisk for small jobs, such as dipping sauces, vinaigrettes, scrambled eggs, or even mixing drinks.
Step 6: Choose a silicone whisk Choose a silicone-wrapped whisk if you have a lot of non-stick pans. A silicone whisk will prevent scratches. They’re also easier to clean than stainless steel.
Step 7: Use a dough whisk Use the aptly named dough whisk, which has a single coil in a flat spiral, for mixing batters and stiff dough.
FACT: Did you know? Legendary chef Julia Child introduced whisks to America in the 1960s.

You Will Need

A mixing task
An assortment of whisks

How to Buy a Kitchen Knife

Howcast — Thu, 23 Sep 2010 14:41:41 +0000

Instructions

Step 1: Research Research the different types of knives online and choose one or two you think you’ll use the most often.
TIP: Avoid buying large sets. Knives in large sets are usually made of lesser quality materials and sets offer too many knives for the average cook.
Step 2: Visit a kitchen supplies store Visit a kitchen supplies store and ask an employee to recommend brands for each type of knife you chose.
TIP: Professional-grade knives are more expensive but, with proper care, will last a lifetime.
Step 3: Test each knife Test each knife and ask to hold it before deciding. Look for comfort and a solid grip, especially with wet hands.
Step 4: Buy forged metal Buy a forged metal knife instead of stamped. Forged metal knives are higher quality and will last longer.
Step 5: Check balance Check the balance of the blade and handle. Neither should outweigh the other. Once all these criteria are met, you will have your perfect knife.
FACT: An industrial grade plasma cutter can heat ionized gas to over 30,000 degrees Fahrenheit and cut through 2 inches of solid steel.

You Will Need

A computer with internet access
A kitchen supplies store
Time

How to Learn to Effectively Use a Kitchen Knife

Howcast — Fri, 13 Aug 2010 13:01:43 +0000

Instructions

Step 1: Choose knife Select a kitchen knife you feel comfortable working with. One option is a chef’s knife or French knife, which has a broad, tapered shape and a fine, sharp edge.
TIP: Regularly sharpen your knives with a knife sharpener, available in retail and specialty stores. A sharp knife is actually safer than a dull one. With a dull knife, it’s easier to lose control and cut yourself.
Step 2: Grip knife Put the knife in your cutting hand. Grip the handle at the base of the blade, a grip that allows for better control.
TIP: Store your knives in a knife block that separates the blades. Avoid throwing them into a drawer as the blades will get scratched, dulled, and damaged.
Step 3: Curl holding fingers Curl the fingers of your non-knife hand, placing the thumb and little finger behind the other fingers. This position keeps the side of the knife against the non-knife hand and avoids cutting any fingers.
Step 4: Use secure base Use a secure cutting board as a base and cut a cucumber in half. To chop, drag the knife toward you with the blade tip sliding across the cutting board or cut downward with a rocking motion, using the heel of the blade to do the work. Move your non-knife hand away from the knife as you chop, to help measure cuts.
Step 5: Practice Practice your cutting technique with different foods and different knives. Other kitchen knives include a paring knife and serrated knife. No matter which knife you’re using, always remain aware of how you’re holding the knife and the position of each hand to help avoid accidents.
FACT: Another name for the bowie knife, popularized by American frontiersman James Bowie, is “Arkansas Toothpick.”

You Will Need

Kitchen knife
Cutting board
Items to practice chopping
Knife sharpener (optional)
Knife block (optional)

How to Barbecue Out the Back of an SUV

Howcast — Mon, 12 Jul 2010 12:16:00 +0000

Instructions

Step 1: Get a grill Use a portable grill that easily fits in your SUV and has enough firepower to cook food quickly.
TIP: You can get a specialized tailgate grill that mounts onto a trailer hitch and swings out for easy access.
Step 2: Pick easy foods Choose hot dogs, brats, and thin cuts of steak that cook quickly over an open flame. Bring along prepared salads and side dishes for easy accompaniments.
Step 3: Practice food safety Fill the cooler with plenty of ice and keep the raw meat away from cooked food to avoid cross-contamination. Use an instant-read thermometer to monitor freshly cooked food.
TIP: Give yourself plenty of time and arrive about three hours before the game; serve food an hour and a half before the game starts, giving yourself time to eat, clean up, and cool down the grill.
Step 4: Remember the extras Pack squeezable condiments. Don’t forget hamburger and hot dog buns, along with onions, tomatoes, pickles, salt, and pepper.
Step 5: Clean up your area Be respectful — gather your trash and put it in garbage bags. Throw the bags into the back of your SUV and take it home for easy disposal. Go team!
FACT: Although accounts vary, football’s tailgate tradition likely began in New Brunswick, N.J., during a football game between Rutgers and Princeton in 1869.

You Will Need

Portable gas or charcoal grill
Lighter
Meat
Salads and sides
Cooler and ice
Instant-read thermometer
Paper plates
Napkins
Plastic utensils
Condiments
Garbage bags

How to Sharpen a Knife

Howcast — Fri, 02 Jul 2010 09:31:12 +0000

Instructions

Step 1: Prepare the whetstone Prepare the whetstone by spreading a few drops of mineral oil across its surface. If you are using a water stone, soak it in water for 10 to 15 minutes. Place the stone on a non-slip surface for safety.
TIP: Mineral oil can be purchased at most drug and hardware stores. Do not substitute another oil, such as vegetable oil, because it will clog the pores on the stone.
Step 2: Position yourself Stand directly in front of the stone and move about a half of a step to one side. This will allow your dominant hand more room to make safe and accurate sharpening movements. Hold the knife’s handle in your dominant hand and gently place the fingers of your non-dominant hand on top of the knife’s blade to maintain even weight distribution.
Step 3: Begin sharpening Place the blade on the stone at a 20 degree angle with the heel of the blade touching the stone. In a curving arc, move the knife steadily across the stone 10 to 20 times. Only move in one direction, not back and forth.
Step 4: Sharpen the other side Sharpen the other side by turning the stone 45 degrees and using a backhand motion across the stone.
TIP: Wipe the residual oil from the knife with a rag to prevent your fingers slipping while sharpening the other side.
Step 5: Use a honing steel Use a honing steel to remove any small pieces of jagged metal left behind. Hold the knife at a 20 degree angle and sweep it across the steel five or six times in one direction.
Step 6: Sharpen regularly Use a whetstone to sharpen your knives every two to three months. Your knives and your dinner will thank you for it.
FACT: The first knives were made of stone, volcanic glass, bones, and shells. As a group, knives are known as cutlery, and they form the largest class of cutting implements.

You Will Need

Knife
Whetstone
Non-slip surface
Mineral oil or water
Rag (optional)

How to Use Your Ice Cube Tray in Creative Ways

Howcast — Tue, 26 Jan 2010 15:01:51 +0000

Instructions

Step 1: Organize your drawers Organize your junk drawers with ice cube trays. Keep your stamps, paper clips, change, or rubber bands separated and easily accessible.
Step 2: Organize parts Sort your nuts, bolts, nails, and screws in an ice cube tray to help you find what you need when you need it.
TIP: You can stack trays and label the sides of the compartments with a marker and masking tape.
Step 3: Use as a paint tray Use your ice cube trays for holding different colored paints for your children to create their masterpieces.
Step 4: Freeze spices Freeze your favorite herbs by adding water to chopped herbs and freezing them in the ice cube tray. Defrost and enjoy when needed.
Step 5: Make soap Make the perfect sized hand soap for a gift or for your bathroom using an ice cube tray as your mold.
Step 6: Store sauce and stock Pour your leftover sauce or soup stock into your ice cube tray and freeze. Defrost when needed and enjoy again.
Step 7: Freeze wine Freeze wine and add a cube to your desired dish when looking for added cooking flavor.
FACT: Hip-hop and film icon Ice Cube won BET’s “I Am Hip-Hop” award in 2009.

You Will Need

Stamps
paper clips
change
or rubber bands
Nuts
bolts
nails
and screws
Paints
Herbs
Soap
Leftover sauce or soup stock
Wine
A marker (optional)
Masking tape (optional)

How to Buy a Pots & Pans Set

Howcast — Fri, 15 Jan 2010 14:01:10 +0000

Instructions

Step 1: Set your budget Buy the best pans you can afford. They should be thick and sturdy enough to prevent dents and warping, with securely attached handles. Stainless steel is a versatile material – look for an aluminum core to help conduct heat. Other materials include copper, anodized aluminum, and cast iron.
TIP: Look for pots and pans you can use both on the stove and in the oven.
Step 2: Invest in a saucepan Invest in a 2- or 3-quart saucepan for heating soup, stews, and other liquids. A 1 1/2-quart saucepan is ideal for small or single-servings. Lidded cookware will make your pots and pans more versatile.
Step 3: Get a frying pan Get a frying pan, or omelet pan, for cooking eggs, frying fish, and sauteing food. A nonstick coating makes for easy cleanup and reduces oil and butter use.
TIP: Newly developed “green” nonstick cookware is made without petroleum and may reduce carbon emissions.
Step 4: Add a saute pan Add a 10-inch saute pan to your collection. It is wide and shallow but has higher sides than a fry pan, making it ideal for cooking meat dishes or making stews and other thick dishes.
Step 5: Finish with a stockpot Round out your collection with a large, 8-quart stockpot, which has a handle on either side. Use it to cook pasta, big batches of soup, chili, and to roast large cuts of meat.
Step 6: Add more pieces Add additional pieces, like a cast iron skillet for making fried chicken, or specialized cookware, like a wok, based on your cooking preferences and as storage space allows. Now get cooking!
FACT: Did you know? Teflon was accidentally discovered on April 6, 1938, by Roy Plunkett.

You Will Need

A budget
A saucepan
A frying pan
A saute pan
A stockpot
Storage space
Specialized cookware (optional)

How to Use a Pizza Stone

Howcast — Wed, 13 Jan 2010 09:41:56 +0000

Instructions

Step 1: Place pizza stone on lowest rack Place pizza stone in a cold oven on the lowest rack.
TIP: Never put a cold pizza stone in a hot oven as it can crack the stone.
Step 2: Pre-heat oven Pre-heat your oven to 450 degrees.
Step 3: Put cornmeal on paddle Sprinkle cornmeal on pizza paddle.
TIP: Sprinkling cornmeal on pizza paddle helps prevent the pizza from sticking to the paddle and the pizza stone.
Step 4: Put dough, sauce, toppings on cornmeal Put dough, sauce, and toppings on top of corn meal.
Step 5: Slide pizza onto stone in oven and cook Slide pizza onto the hot stone and cook for 10 minutes.
Step 6: Slide cooked pizza onto paddle, slice, eat Slide pizza back onto the paddle, slice the pizza, and eat.
TIP: Do not use a knife or pizza cutter on a pizza stone. Your knife or pizza cutter will likely be damaged.
Step 7: Cool stone, clean Let the stone cool and clean with warm water and no soap.
FACT: The margherita pizza was born in 1889, when Queen Margherita Teresa Giovanni visited Naples, Italy.

You Will Need

A pizza stone
An oven
Cornmeal
A pizza paddle
Pizza dough
Pizza sauce
Pizza toppings

How to Use Copper Cookware

Howcast — Wed, 30 Dec 2009 15:16:07 +0000

Instructions

Step 1: Hand wash and dry Before using your copper cookware, hand wash it with warm, soapy water. Scrub the inside with care to avoid scratching the coating. Dry immediately with a soft dishcloth.
TIP: Clean especially well before using if you see greenish-blue spots inside the pan, which can indicate verdigris, a poisonous chemical reaction that occurs when copper is exposed to acetic acid.
Step 2: Use for sauces When cooking sauces in copper, don’t stir as often as you would when using other types of cookware. Copper heats more evenly than any other metal, so you won’t have to worry about whether some parts of the pan are cooler than others.
Step 3: Heat first when frying When frying or sauteing, add the fat to the pan and cook on low for one minute before increasing the heat and adding other ingredients.
Step 4: Use copper for candy Use copper when making sugar syrups, preserves, caramel, and melting chocolate. Copper’s heat conductivity and quick reaction to temperature changes offers precise control over the different stages of candy preparation.
Step 5: Clean up Whatever you cook, allow the cookware to cool completely before washing, or it may warp. Remember to dry your cookware immediately with a soft cloth.
Step 6: Polish As you’re cookware begins to lose its luster, develops water spots, or turns pinkish, purple, or orange, polish it with anti-tarnish copper polish.
TIP: Ketchup also removes copper tarnish, though it doesn’t restore shine. Apply a thin layer to the outside of cookware, and allow it to stand for five minutes before rinsing.
Step 7: Store you cookware Store your cookware in a dry place at room temperature. Keep it away from heat and humidity, which can make it tarnish faster.
FACT: Did you know? Cooking utensils have been made of copper for more than 3,000 years.

You Will Need

Copper cookware
Warm water
Dishwashing soap
A dishcloth
Copper polish
Ketchup (optional)

How to Stock a Small Kitchen with Everything You Need

Howcast — Fri, 18 Dec 2009 15:02:26 +0000

Instructions

Step 1: Start with the basics Start with your pantry. Buy only what you think you’ll use on a regular basis. Look at the ingredients of your favorite dishes in cookbooks and see which items show up the most.
TIP: If you’re a beginning cook, stock up on a few basic spices and condiments to experiment with flavors.
Step 2: Acquire pots and pans Choose pots and pans. A large, aluminum-core skillet and a preseasoned cast-iron skillet cover searing, sauteing, and frying, and can go from stovetop to oven. A sturdy saucepan serves as the perfect pot for sauces, rice, and veggies, while a stockpot handles pasta and soup. For roasting and baking, pick up a jellyroll pan.
TIP: Stack pots and pans inside each other for storage, or just keep them on the stove if storage space is at a premium.
Step 3: Acquire utensils Cover the utensil basics: a wooden spoon and a heatproof spatula, a sturdy spatula for flipping, a pair of tongs, a ladle, a rasp grater, a vegetable peeler, and a whisk. A chef’s knife can handle the work of several specialty knives.
Step 4: Limit appliances Be selective with appliances. How much do you cook, and what can you do by hand? A toaster oven takes up little space but is a great multi-tasker. If you drink coffee every morning, consider a single-cup maker.
Step 5: Dishes and flatware Unless you entertain often, four settings of basic dishes, glasses, and flatware should do the trick. Save the espresso cups and oyster forks for when you get a bigger place!
FACT: Did you know? In 2008, Russian archaeologists unearthed Stone Age utensils made of bone and decorated with geometric patterns that were likely considered magical by their creators.

You Will Need

Basic pantry staples
Multi-purpose cookware

How to Make Nonstick Cooking Spray

Howcast — Wed, 09 Dec 2009 15:03:28 +0000

Instructions

Step 1: Fill bottle Fill the spray bottle with olive oil or vegetable oil and use it as a nonstick spray for cookware that has nonstick coating.
Step 2: Mix ingredients Mix together equal parts liquid lecithin and vegetable oil and pour it into a spray bottle. Shake well, and use it to prevent food from sticking to pots and pans whose surfaces have no nonstick coating, like enamel, copper, and stainless steel cookware.
TIP: Lecithin can be purchased at health food stores.
Step 3: Mix Beat together equal parts vegetable oil, vegetable shortening, and flour with a whisk until smooth. Refrigerate the mixture in an airtight container, stir it well before using, and use the pastry brush to coat pans when you are ready to bake.
FACT: Extra virgin olive oil is the purest oil and contains the highest monounsaturated fat content.

You Will Need

Two spray bottles
Olive oil
Vegetable oil
Liquid lecithin
Vegetable shortening
Flour
A whisk
An airtight container
A pastry brush

How to Use Mason Jars with a Blender

Howcast — Wed, 09 Dec 2009 14:46:32 +0000

Instructions

Step 1: Remove the base of the blender Remove the base from the blender’s pitcher – the threaded base, the gasket, and the blade.
Step 2: Fill jar Put whatever you want to blend or process into the mason or mayonnaise jar.
TIP: Always use a glass jar.
Step 3: Screw jar to base Screw the jar to the base of the blender’s pitcher, including the gasket and blade, making sure it fits tightly.
TIP: When you screw on the base, the blades should have at least ¼-inch clearance on all sides.
Step 4: Place jar on motor assembly Place the jar on the blender motor assembly as you would the blender pitcher.
TIP: Use your blender and the mason jar to grind spices or coffee, to whip cream, or to make single serving drinks. When you are done, place a lid on the jar to store the contents.
Step 5: Turn on blender Turn on the blender or pulse the blades until the food inside the jar is at the desired consistency.
Step 6: Remove jar and then blade Remove the jar, turn it upright, and remove the blade assembly. Enjoy this efficient new tool for your kitchen.
FACT: Mason jars were originally developed to withstand the high temperatures necessary for processing pickles.

You Will Need

A blender
A small-mouth mason jar or mayonnaise jar
Spices (optional)
Coffee (optional)
Whipped cream (optional)
A lid for the jar (optional)

How to Use a Mandoline Slicer

Howcast — Fri, 04 Dec 2009 13:01:50 +0000

Instructions

Step 1: Place the slicer perpendicularly Place the slicer perpendicular to you so that you’ll have better control over the food.
TIP: Mandoline blades are very sharp. Use a safety guard and take precautions when using and cleaning a mandoline slicer.
Step 2: Cut a potato Try the mandoline with a potato. Cut it in half to make a flat surface.
Step 3: Attach a potato half Attach the rounded end of one potato half to the hand pusher.
Step 4: Slide the potato Slide the flat side of the potato across the blades using even strokes and consistent pressure.
TIP: Adjust the thickness of each cut with the knob or lever on the side of the slicer.
Step 5: Slice the other half Use the same process for the other half of the potato, using the hand pusher to make even and consistent pressure strokes.
Step 6: Clean the slicer Clean the slicer immediately after use to prevent food from drying on the parts. Try it next with a variety of vegetables!
FACT: An early illustrated culinary book, published in 1570, shows a board with a cutting blade to cut vegetables into thin sticks.

You Will Need

A mandoline slicer
A potato

How to Use a Candy Thermometer

Howcast — Fri, 20 Nov 2009 09:32:15 +0000

Instructions

Step 1: Check for accuracy Check the thermometer for accuracy by clipping it to a pan filled with water. After the water has boiled for 10 minutes, the thermometer should read 212 degrees.
TIP: If the reading is not 212 degrees, figure the difference for the correct temperature.
Step 2: Follow candy recipe Follow a candy recipe as directed. Mix ingredients to a boil.
Step 3: Clip on thermometer Clip the thermometer to the side of the pan. The thermometer bulb should not touch the bottom of the pan.
Step 4: Cook to desired temperature Read the thermometer at eye level and cook the candy to the desired temperature.
Step 5: Remove from stove Remove the pan from the stove when it reaches the desired temperature. Continue with the candy recipe. Carefully remove the thermometer and let it cool before washing.
FACT: Did you know? White chocolate has no caffeine, but has the highest fat and sugar content of all chocolate.

You Will Need

A candy thermometer that reaches 400 degrees Farenheit
A pan
A candy recipe
Candy supplies

How to Care for Copper Pots

Howcast — Fri, 25 Sep 2009 13:02:50 +0000

Instructions

: Never heat copper pots lined with tin over a high flame – it will cause the lining to melt and toxic copper to seep through to your food.
Step 1: Store your copper pots Prevent tarnishing by storing copper pots in a low-humidity area.
Step 2: Clean the tin lining Use a soft cloth, mild dish detergent, and warm water to clean the tin lining inside a copper pot.
TIP: Gently rubbing the inside of the pot in a circular motion helps maintain the tin’s quality.
Step 3: Clean the copper Rub the outside of the copper pot with a paste made from one part lemon juice and three parts kosher salt. Wash thoroughly with soap and water.
TIP: For really tough stains use ketchup and a steel wool pad.
Step 4: Re-tin copper pots Have your copper pots professionally re-tinned after a long period of use.
Step 5: Use your copper pots Get cooking! Copper pots may look attractive, but they’re really made for frequent use!
FACT: The Copper Age dates from 5500 to 3000 B.C.

You Will Need

A soft cloth
Mild dish detergent
Warm water
Lemon juice
Kosher salt
Ketchup
A steel wool pad

How to Turn a Pizza Box into a Solar Oven

Howcast — Sat, 07 Mar 2009 05:06:16 +0000

Instructions

Step 1: Draw a square Using the ruler and black marker, draw a square on your pizza-box lid, leaving a 1-inch border from the edge of the box to each side of the square.
Step 2: Form the flap With the box cutter or utility knife, cut through three sides of the square you just drew, leaving the line at the rear of the box attached. Fold the flap back so that it stands up when the pizza-box lid is closed.
Step 3: Cover the flap with foil Cover the underside of the flap with heavy-duty aluminum foil, which will reflect sunlight into the oven. Glue the foil to the flap, smooth out wrinkles, and cut off any excess.
Step 4: Tape plastic sheet With the scissors, cut two square pieces of clear plastic wrap, each 1 square inch larger than the flap opening. Open the pizza box, and tape one piece of plastic to the underside of the hole so that the plastic covers it.
Step 5: Tape second plastic sheet Close the lid, and tape the second plastic sheet over the top of the hole, creating a window that helps keep the sun’s heat in the box. Pull both sheets taut as you tape them.
TIP: Maintaining an airtight box is crucial in keeping the oven hot.
Step 6: Layer the bottom with foil Glue or tape a layer of aluminum foil to the inside bottom of your pizza box for insulation.
Step 7: Cover with black paper Cover the foil layer in the box with sheets of black construction paper and glue them into place. The black base will absorb light and generate more heat inside your oven.
Step 8: Find best angle Close the lid, and you’re ready to start cooking! On a bright day, place your solar oven outside in direct sunlight. Adjust the foil flap to find the best ray-reflecting angle, and use the ruler, a stick, or a hard-plastic straw to keep the flap propped in place.
TIP: If you want to test the reflective angles of your oven before you head outside, shine a laser pointer onto the foil flap to simulate rays of sunlight.
Step 9: Preheat Preheat your oven by leaving it in direct sunlight for 30 minutes. The box’s temperature will reach about 200 degrees, so while you won’t be able to cook a roast, you can reheat cooked food, melt cheese or chocolate, or—if you have all day—prepare a veggie stew.
Step 10: Cook Whatever you decide to cook, place it—on its own, or in a heat-safe container—in the center of the oven, so that it is directly under the plastic-wrap window. Close the lid, leaving the flap propped open, and check on your food every 15 to 30 minutes.
FACT: Earth receives more energy from the sun in one hour than our entire planet uses in a year.

You Will Need

A large pizza box
A ruler
A black marker
A box cutter or utility knife
Heavy-duty aluminum foil
All-purpose glue
Scissors
Clear plastic wrap
Tape
Black construction paper
A stick or a hard-plastic straw
A laser pointer

How to Sharpen a Knife with a Stone

Howcast — Mon, 03 Dec 2007 22:24:29 +0000

Instructions

Step 1: Soak stone Soak the sharpening stone in a bowl of water for 5 minutes.
TIP: Avoid oil stones-they are difficult to use correctly, even for culinary professionals.
Step 2: Place stone Remove the stone from the water and place it on a towel on a stable surface. Make sure the coarse side faces up.
Step 3: Hold knife If you’re sharpening a chef’s knife, hold it semi-parallel against the stone at a 20-degree angle with one hand on the handle and the other on the top part of the blade.
TIP: The 20-degree angle should be about the width of a matchbook, or even smaller for knives that require a thinner edge.
Step 4: Draw along stone Starting with the base of the knife, called the heel, draw the blade sideways along the stone while pulling the blade toward you so that the point of contact slides from the heel to the tip. Apply moderate pressure, especially when working on this coarse side of the stone.
TIP: Keep your fingertips on the top edge of the blade to maintain the angle.
Step 5: Follow pattern Repeat this motion in the following pattern: 10 times on each side, then 5, then 3, then single strokes alternating between right and left 6 times. You should be able to feel with your fingernail-carefully!-that a rough burr has developed on the edge.
TIP: Knives with thinner edges might take slightly longer to sharpen; they typically are made from harder carbon steel than the softer steel that most Western chef’s knives are made from.
Step 6: Polish edge Turn the water stone over to fine-tune and “polish” the edge. Repeat the sharpening motion with a slightly lighter touch.
TIP: A coarse edge wears more quickly than a polished edge, but is good for slicing items that have a tough skin but delicate flesh, like tomatoes and fish.
Step 7: Rinse blade Rinse the blade.
Step 8: Draw along steel For an even more polished edge, finish up with a few draws along a honing steel, making sure to draw the blade at the same angle as before and with a similar sharpening motion. Now slice away with your new samurai-sharp blade!
FACT: Samurai warriors used wooden swords during practice to preserve the edges of their metal swords.

You Will Need

A sharpening stone
also known as a “Japanese waterstone
A bowl of water large enough to hold the stone
A kitchen towel
A flat
stable surface
A dull knife
A honing steel or ceramic sharpening rod

How to Choose a Knife

Howcast — Mon, 03 Dec 2007 22:22:33 +0000

Instructions

Step 1: Chef’s Knife For just about any basic kitchen task, choose a cook’s “go-to” knife: the Chef’s Knife. Its strong, hefty, and relatively wide blade is sturdy enough for heavy jobs, but sharp enough for delicate cuts too. Its size and weight are ideal for everything from mincing to chopping, and the blades rounded shape allows for a speedy rocking motion.
TIP: When buying a chef’s knife, hold it in your hand and feel how it is weighted. Women may feel more comfortable with a smaller chef’s knife that won’t feel overwhelmingly large in their hands.
Step 2: Santoku For tasks that require a thin, sharp edge, choose a santoku knife. This knife originated in Japan, where its design was adapted from a Western chef’s knife. The result: a shorter, thinner blade perfectly suited for cutting vegetables and even fish.
Step 3: Serrated knife To cut through the skins of juicy fruits like tomatoes and plums without damaging their delicate flesh, choose a serrated knife. Usually about 10 inches long, serrated knives are also perfectly suited to cut bread and cake.
TIP: If you want neat, tidy slices, it is best to use a firm but gentle sawing motion when cutting with a serrated knife.
Step 4: Paring knife For smaller jobs, choose a paring knife. This 3- to 4-inch shorty is another go-to knife that makes jobs like peeling, carving, or cleaning vegetables like shallots much easier. With its short blade, this knife allows you to maneuver around objects rather than simply slicing through them.
Step 5: Slicing knife If you love to cook meat, choose a slicing knife. Its long, narrow blade makes it ideal for carving picture-perfect slices. But herbivores find it useful too—it’s also is well suited to cutting large vegetables or fruits.
FACT: According to TSA regulations, all knives “except for plastic or round bladed butter knives” are prohibited from being carried onto domestic and international flights—so if you’re carting your cutlery to a cook-off, be sure to check it underneath.

You Will Need

A wide selection of knives (chef’s knife
santoku
serrated knife
etc.)

How to Hone a Knife

Howcast — Mon, 03 Dec 2007 22:22:01 +0000

Instructions

Step 1: Position rod Hold the honing rod in front of you, positioned so the tip points diagonally down and away from your body.
TIP: If you’re a little clumsy, you may want to place the end of your honing rod on a flat surface covered with a towel or a cutting board.
Step 2: Draw knife against rod Place the end of your knife, also called the heel, along the top of the honing rod nearest to the handle. Draw the knife downward against the honing rod at a 20-degree angle. As you draw the knife toward the bottom, pull the knife back so the point of contact slides from the heel to the tip of the blade.
TIP: Don’t use too much pressure when you pull your knife against the honing rod—you can damage your blade.
Step 3: Repeat motion Cross the knife under the honing rod to repeat the same motion on the other side of the blade.
Step 4: Follow pattern Hone the blade in the following pattern: 5 times on each side, then 3, then 2, then single strokes alternating between right and left 10 times. Hone your knife this way every time you cook to keep the blade straight and true.
FACT: The only steel that can sharpen a blade, as opposed to simply straighten it, is diamond steel, which is embedded with industrial diamond particles.

You Will Need

A steel or ceramic honing rod
And a knife to hone
A flat surface (optional)
And a towel or cutting board (optional)