Best Recommended Mandoline Slicers
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Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic -
It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic
And thank you for the support! A zine is about the here and now. As I am typing this we are seven months into the pandemic. The restaurant has been open for a bit, mostly for delivery. We have a little outdoor seating, in the form of a few hijacked parking spots out front. There are tables up and down the block and people don’t mind much. That’s how things are now. The city is allowing some indoor dining, but we won’t be doing that any time soon. But let’s go back a few decades for the back back story... Since the 80s, I’ve been cooking vegan food in Brooklyn as a way to bring people together. In the form of feminist potlucks or hosting brunches at any of the two dozen apartments I’ve lived in all over the borough. Feeding people in the park through volunteer organizations, or at fur-free Friday in the 90s. Even just cooking some latkes for my family at Hannukah. Really, any opportunity to serve people vegan food and I’m in. So having a vegan restaurant in Brooklyn, just a few blocks from where my grandfather grew up actually, was a natural culmination of passion, community and a sense of duty. A few years ago, when I was well into my forties, I was lucky enough to partner with Sara and Erica, whose family also has had ties to the neighborhood for decades and who also just want everyone to eat vegan. Well, great! A meal is born.. -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
Mandoline Recipes and Cooking Guide
Tupperware Tupperware Mandoline Cutting Chart Mandoline Recipes and Cooking Guide Handy and high-grade tool helps you quickly and easily slice fruits and vegetables so you can make super-fast salads and slaws, plentiful potato dishes and so much more. Included instructions show you how to create eight different shapes: slices, sticks, diamonds, waffles, cubes, julienne, crinkle slices and crinkle sticks. Legs fold for compact storage and blades store safely in included blade case. This super slicer is also safe to use: nonskid feet keep it stable while food guider protects your hand. • In Chili/Jet Black/Snow White/Stainless • Dishwasher safe • 1230 Slice Stick julienne Crinkle Waffle Crinkle Diamond cube Slice Stick Tupperware This is some delicious multi-tasking. Our handy, high-grade slicer Tupperware Mandoline Recipes quickly and easily cuts fruits and vegetables into eight different Mandoline shapes: slices, sticks, diamonds, waffles, cubes, julienne, crinkle slices 5. Apple Cake 27. Loaded Potato Planks 49. Vinaigrette Coleslaw and crinkle sticks. Make super-fast salads and slaws, plentiful potato 6. Apple Crisp 28. Mini Zucchini Pizzas 50. Virgin Red Sangria Features and veggie dishes and so much more. 7. Apple Orchard Salsa 29. Nutty Gorgonzola Apple 51. Virgin White Sangria 8. Apple Pie Rings 52. White Sangria 9. Apple Sticks 30. OJ Beet Salad 53. Zucchini Gruyere 10. Apple Streusel 31. Pasta Salad 54. Zucchini Roll Ups 11. Apple Sandwiches 32. Pickled Spicy Peppers 12. Asian Cucumber Salad 33. Pineapple Sangria Food guider features molded teeth V-shaped blade inserts come with and metal pins for secure food their own storage case. -
BA Mandoline Manual Final Edition 2.Pub
IMPORTANT NOTICE If you have any problems with this unit - contact Consumer Relations for service. E-mail: [email protected] Please read operating instructions before using this product. Please keep original box and packing materials in the event that service is required. All recipes copyright © Bon Appétit 2012. All rights reserved. Bon Appétit ® is a registered trademark of Advance Magazine Publishers Inc. Used under license. Mandoline Model: 196900 Introduction Your Bon Appétit Collection mandoline features built-in blades with vari- Re-form slices from each potato into a stack. Place in prepared able thickness adjustments which make it one of the most versatile kitchen tools available for slicing and cutting vegetables and fruits. By dish, fanning apart slightly like a deck of cards. Insert bay leaves switching blades and adjusting the thickness of each cut, this mandoline between potato slices at even intervals. Season with kosher salt can produce various cut styles including French fry, julienne, paper-thin, crinkle, and waffle cuts. and drizzle with remaining 4 Tbsp. butter. Warning: Blades are extremely sharp. Always use the included hand guard and please read all instructions and use with care and caution. Bake potatoes, rotating dish halfway through cooking, until the Always hold the rubberized hand guard on top of the mandoline when cutting food. Use extreme caution when handling blades as they are very edges are crisp and golden and the centers are tender, about 1 sharp. Do not attempt to use this mandoline until you have carefully stud- hour. Sprinkle with fleur de sel. ied and understand these instructions. -
Cooks' World Registry Planner
Registry Planner To register, call for an appointment with a Wedding Registry Specialist (800) 825-1833 (585) 271-1789 Appointment Date: Appointment Time: Appointment With: © 1998-2015 Biriatou, LLC. All Rights Reserved. 1 Registry Planner Thank you for choosing our store! We have created this planning tool to assist you in creating the best possible Wedding and Gift Registry. Please take your time to review each section, make notes, write questions, and take stock of what you have, where you are in your cooking and entertaining and where you want to be in the future. Planning and reviewing now, before you come to the store, will help you create a well balanced, thoughtful registry; giving your friends and family good choices and yourself every opportunity to receive what you truly want and need. Please bring your planner to your registration appointment. If you have questions while using this planner please call us. Cook’s World 2179 Monroe Ave. Rochester, NY 14618 www.cooksworld.com (800) 825-1833 (585) 271-1789 © 1998-2015 Biriatou, LLC. All Rights Reserved. 2 Registry Planner Table of Contents Category Page Cookbooks 4 Barware 4 Tabletop 5 - 6 Cookware 7 Cutlery & Accessories 8 Bakeware 9 Baking Accessories 10 Coffee & Tea 11 Specialty Foods 11 Gadgets & Utensils 12 - 13 Kitchen Electrics 14 Organize, Clean & Store 15 Kitchen Linens 16 Miscellaneous 16 © 1998-2015 Biriatou, LLC. All Rights Reserved. 3 CooKBooKS ITEM DESCRIPTION SKU QTY PRICE Basic: Specialty: Cookbook Holder Recipe Box Recipe File Keeper BARWARE ITEM DESCRIPTION SKU QTY PRICE Bar Board Ice Cube Tray Foil Cutter Martini Glasses Muddler Pourer/Stopper Shot Glasses Whiskey Stones Wine Aerator Wine Glasses Wine Glasses Wine Opener Wine Preserver/Vacuvin Other Cork Pops, Le Creuset, Metrokane, True & more © 1998-2015 Biriatou, LLC. -
Full Curriculum Overview
COOKING WITH CURIOSITY ion 1 and Nick Lee COOKING WITH CURIOSITY This curriculum is written with sixth- to ninth-grade students in mind. However, all of the lessons are easily adaptable for younger students. To adapt for earlier grades, we suggest integrating more synchronous learning and guiding students through the lessons. The curriculum is intended to be taught sequentially, starting with unit one and ending with the final project in unit four. However, each lesson and unit can be taught on its own. All lessons are written to a student audience and can be completed asynchronously with teacher supports. Curriculum Goals The goals of this curriculum are to introduce students to cooking skills and reflection practices so that they can cook confidently on their own terms. Skill development lessons and choice-based recipes encourage personalized learning. Lessons include space for students to apply those skills to personal food histories and stories. Ideally, students will walk away from these lessons with practical kitchen skills, a curiosity-driven approach to food, and a deepened connection to the dishes and recipes that are meaningful to them and their family members. Essential Questions • How might learning new skills in the kitchen encourage students to question expectations of perfection, allowing students to let themselves make mistakes and experiment? • How might skills-based kitchen lessons teach students to experiment and cook on our own terms? • How might cooking create a deeper relationship with the past—connecting food histories and family traditions and stories—and what foods are meaningful to each student? Guiding Principles The curriculum is centered on three guiding principles that support learning in the kitchen. -
Appendix G: Produce Yield Ranking Tool Produce Yield Ranking Tool
52 CONTENTS APPENDIX G: PRODUCE YIELD RANKING TOOL PRODUCE YIELD RANKING TOOL 5 Ingredient is entirely edible and versatile. THIS RUBRIC IS BASED ON: Ingredient is entirely edible and versatile, the part(s) • How much of an ingredient is edible, 4 that is/are typically discarded could be used, but may • How versatile the ingredient is, and not add value to a dish. Ingredient has part(s) that are NOT edible and are • How much value it will add to a dish 3 challenging to repurpose, but what is edible is and the guests’ dining experience. versatile. Ingredient has part(s) that are NOT edible and 2 challenging to repurpose, and the edible part(s) are not versatile. Ingredient is mostly INEDIBLE and challenging to 1 repurpose. VEGETABLES Ingredient Score Reasons Recommendations Acorn • The entire ingredient is edible, including the • Seeds can be toasted and eaten like Squash skin and seeds. pumpkin seeds. • Compared to other squash, the skin of acorn • Could be used as an edible bowl (like 5 squash is typically thin and delicate. a bread bowl). • It’s simple and easy to cook. • SAMPLE DISH: Rice pilaf, garnished with toasted acorn squash seeds served in an acorn squash bowl Artichoke • Most of the artichoke is not edible and would be challenging to repurpose. • Leaves can be cooked and eaten, but the 2 yield is very low; so it would not add much value to a dish. • The heart of the artichoke is the only true edible part. Asparagus • The entire ingredient is edible, but yield • SAMPLE DISH: Spring asparagus and depends on quality. -
Large Cutting Tools
1 KNIVES AND CUTTING TOOLS COPYRIGHTED MATERIAL The importance of knives to a professional chef or cook cannot be overstated. High-quality, well-made, well-maintained knives are fundamental kitchen tools that form the foundation of a professional’s work. The “perfect” knife depends upon a variety of factors. The knife should fi t your hand, feel substantial but not heavy, and should be well balanced. In the last decade or so, tradi- tional Western-style knives, long the standard of highest quality in knives, have been joined by a number of Eastern-style knives. Both knife-making traditions have resulted in a wide array of knives, some of which can be used for a variety of cutting tasks and some crafted to perform one specifi c function. A true professional could get good—even great—results from a lesser-quality knife, but it is harder work. Those same tools in the hands of a novice might make work discour- agingly diffi cult, even impossible. The best tools make it easier for the beginner to learn cutting skills properly, right from the start. It is well worth spending the time and money necessary to get a good knife and become comfortable with the skills involved in sharpen- ing, steeling, and using knives for a variety of cutting tasks. The chef’s knife, as the most basic, all-purpose knife, shares similarities with many other knives, from paring knives to boning knives, scimitars to slicers. Even cleavers are made up of the same basic parts. The following discussion of the parts of a knife uses a chef’s knife as the model of the typical knife, made up of a blade and a handle. -
Price List 7/03
NET PRICE LIST J. B. Prince Company, Inc. Effective August 1, 2011 36 East 31st Street, New York, NY 10016 Tentative date for next price list: January 1, 2012 Tel: 212-683-3553 • 800-473-0577 • Fax: 212-683-4488 Office hours: 9:00 AM to 5:00 PM, Order online: www.jbprince.com Monday through Friday, Eastern Time PRICE CHANGES: Every effort will be made to maintain these prices, PERSONAL CHECKS: Sending a personal check can delay shipment up but due to fluctuating costs, it may be necessary to change them without to 2 weeks for bank clearance. notice. SHIPPING CHARGE: Actual shipping charges will be added. GUARANTEE: If you are not completely satisfied, we will accept the We do not charge “handling” or “packing” fees. prompt return of any unused item for replacement, exchange or full refund of the purchase price. CANADA PRICES: Our prices are in U.S. Dollars. Please make sure checks or RETURNS: Please contact us for return authorization. money orders are in U.S. Currency. SHIPPING COSTS: Most prices are F.O.B. our DELIVERY: Normally we ship UPS where warehouse in New York City. Some are drop shipped Our prices are not available. Allow 1 to 2 weeks for delivery. Faster deliv- directly from the manufacturer. See below for details on ery can be arranged. Contact us for rates. shipping costs. “manufacturer’s list” CUSTOMS & TAXES: Your customs broker or UPS will ORDERING: By phone (800 473-0577) from 9:00 A.M. to prices. They are as collect from you when the package is delivered. -
During Exercise
How do you review safety & sanitation? How do you teach knife skills? Talk about knife cuts, demonstrate with potatoes, practice on potatoes, 2 per person, and then fry potatoes or bake with variety of seasonings. Use youtube videos to show knife cuts Paper is used to see the size of the cuts Review sanitation then make chicken Caesar salad. One person is designated as the safety supervisor. Case study of student that is doing things that are wrong. Show the bacteria found on a cell phone. Keep phones put away during labs. Poison Picnic – CDC Website Knife skills use knox gelatin in sheet pans, cut then melt down and reuse Cut veggies then use the next day in a soup lab, make French fries, vegetable tray Kahoot for review game Glo germ – toss a ball and then check hands in black light Set up kitchens with mistakes have students identify them, caution tape to rope off Kitchen ninja game – New Mexico state univeristy Knife skills, frittata. Make all knife cuts with paper and a ruler, cut up and put in an envelope Relay with knife skills What labs do you do? Safety & Sanitation- 3 different dips, chicken stir fry, cream of tomato soup, salsa demo Steak stir fry, whole wheat turkey wrap, eggs benedict Yeast breads – 2 day cinnamon rolls, pretzels, angel rolls, scones with cinnamon buter Consumerism – calzones, different types of mac & cheese Crunch wraps – like taco bell http://life-in-the-lofthouse.com/taco-bell-crunchwrap-supreme-copycat/ Create your own salad from basic supplies Chicken strips with Haney mustard sauce Recipes with less -
Encyclopedia of Kitchen Utensils and Other Instruments
Encyclopedia of Kitchen Utensils and Other Instruments Brushes/Basters Indispensable for basting and glazing foods with butter, oil or sauces. Available in various shapes, sizes and materials. Can Opener An electric opener quickly handles a large volume of cans. Choose a good handheld opener as a backup or if counter space is an issue. Colander For draining pasta and washing vegetables. Available in various sizes and materials. Your largest colander should fit in your sink. Food Mill The food mill produces purees by forcing soft solids through a perforated disk while leaving the hard solids behind. Garlic Press A hinged device that provides leverage to quickly compresses garlic through perforations to ready it for cooking. Grater Essential tool for grating and shredding cheese, nuts, vegetables, chocolate and more with different surfaces from fine to course. Jar Opener Special tool reduces the force required to open lids by creating extra leverage to remove stubborn tops from jars of various sizes. Ladle A long handle and deep bowl make this tool essential for transferring soups and sauces from pots to waiting bowls and plates. Mandoline Interchangeable blades quickly and evenly slice, crinkle cut and waffle cut vegetables and fruits to your desired thickness. Masher Typically an upright handle attached to steel wire in pattern that makes it easy to crush soft foods like potatoes and beans. Measuring Cups Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry ingredients. Measuring Spoons Every kitchen should have two types of measuring cups and spoons for measuring both liquid and dry ingredients.