There are only three key knives neccessary to handle most every job in your kitchen. The chefs knife, the pairing knife, and a serrated knife. A Chef's knife is the most widely used knife in the kitchen. It is used for chopping, slicing, dicing, carving, crushing, peeling, etc. It is usually large, with an 8" blade or longer. The pairing knife is used for peeling, coring (apples, pears etc), and other intricate work. It is small, with a blade length of 2-4" and very easy to maneuver. The Serrated knife is a tool best suited to bread cutting, tomato slicing, and meat carving. The knife edge has "teeth" that allow it to go through many things with little effort. It can be long or short, but tends to have an 8" blade or longer.
basic tips, tricks, and videos
Peeling mass amounts of garlic
Dicing onions - You always want your onion dice to be consistent. Use this technique to get your desired result fast.
Boiling water - Use hot water to help your water boil faster, and add a half teaspoon of salt to speed it up as well.
Cracking an egg - Hold it lightly and hit it on on the side of a bowl or on a counter. Press your thumbs into the crack and pull apart with your thumbs over the bowl.
Seperating a yolk from the white
Beating an egg
Perfect soft boiled egg - Cover your eggs with cold water in a pot on the stove. Turn your burner on, and once the water boils, take the pot off the heat, and run cold tap water over the eggs for one minute. Peel and eat! (for gas range owners, let eggs sit in hot water for 1 minute, then cool)
Aldente pasta - Pasta is just better when it's aldente. Always put your pasta into salted water (at least 1 tablespoon of salt per 2 pints of water). Start testing the doneness at the lowest of the cooking times shown on the packaging, by removing some and trying it (let it cool before putting it in your mouth!!)
No seeds lemon juice
cleaning bell peppers
Disposing of large amounts of oil in a pan: Oil should never be poured down the drain, as it will clog it. Make sure the oil is warm to hot, add flour to the pan and stir into the oil. Keep adding flour until the flour has turned into chunks, and all of the oil is absorbed. Throw in the trash, or your organic dispenser.
Pitting an Avacado
De-boning Chicken Breast
Fresh Vanilla seeds
POTS AND PANS
There are certain pots and pans you will require to have a prepared kitchen. Below are the most important.
Non-stick skillet- This pan is your go to for any egg dish. Do not use metal utensils, as the non stick coating will scratch, and most are not suitable to put in the oven, as they have plastic handles.
Cast iron skillet-Cast iron skillets are timeless, and last so long, they get handed down to future generation! Great for recipes that start on the stovetop, and finish in the oven, as well as frying, as they retain heat so well.
Stainless steel skillet-These are great for anything fried, sauted, or seared, and also go in the oven. Buy a thick bottom pan for even heating.
Large sauce pan-For rice, oats, veggies, anything boiled, or making sauces....every kitchen needs one.
Large stock pot-like the name states, for making stocks, pasta, making sure the mashed potatoes don't fly everywhere!