Kitchen Essential

Some of the most successful parties that are fun to organize are theme parties. These are variations on the fancy dress party. The idea is to choose a theme, for example: black and white; red and gold; hats; characters from musical shows; a desert island. Send out appropriate invitations in plenty of time so that your guests have the opportunity to dream up a costume, and then plan the decorations, food and drink so that the entire event follows the theme through.

Invitations can be home-made or, if commercially produced ones fit the theme, use them. For a stylish black and white party, all sorts of design ideas are possible: a silhouette cut-out of Fred Astaire in Top Hat and Tails; a chessboard with the words written in the white squares; two masks cut out side by side, one black, one white, with the details of the party on the back. Do state clearly whether the event is to be a dinner party or a larger, informal gathering, and insist on fancy dress. Continue Reading »

For a dinner party, set a festive scene by choosing a colour scheme that has a special, celebratory feel, for example: black, gold, and purple; red, white and gold; silver and pink. Gift-wrap ribbon is always ideal for creating festive, table-centre decorations as it can be curled into streamers, and trailed over or around table decorations. As it is shiny it reflects candle-light very effectively. Choose real or artificial flowers to fit your chosen theme; arrange candles and ribbons with the flowers to form the decorations for the table. Tie curled strands of ribbon around paper or linen napkins to add to the decorative effect. Continue Reading »

For a celebration dinner or lunch at Easter, choose colours to create a spring flavour. A bright yellow, green and yellow, or white and yellow cloth with matching or contrasting napkins will set a sunny mood, and napkins can be folded into rabbits’ ears for a bit of fun. Bright, flowery china with a predominantly yellow or green pattern will look good against the cloth. Fill a large jug with masses of bright spring flowers — daffodils, jonquils, narcissi, etc. — and place in the middle of the table.

If there are children at the party lay a brightly-wrapped Easter egg and a little fluffy chick or rabbit at each place. Hand-painted eggs also make very good decorations to brighten up the table. At intervals on the table lay little dishes filled with one or other of the following: green Turkish delight, pale green fondant mints, yellow and white sugared almonds, or green grapes dipped in beaten egg-white and castor sugar. Continue Reading »

For a bright festive tea party for children on Bonfire Night, choose colours that reflect the bursts from the firework sparks, gold, pink, green, red, blue, etc. Buy or make shiny hats with streamers on the top and place these at each child’s place. The table-cloth should be dark to represent the sky at night, and use bright paper napkins. In the middle, have the Bonfire Night Cake . Continue Reading »

Canework and rush

Canework should be vacuum-dusted using a rubber upholstery nozzle. Old and grubby cane can be cleaned using a soft brush and a minimum of warm, slightly soapy water. Do small sections at a time; wipe away any soap traces with a clean damp cloth and pat dry with a colourfast towel. Rush seating should be similarly vacuumed. Avoid using water unless advised otherwise when purchasing.

Most modern bamboo, cane and rushwork is `sealed’ during manufacturing stages with chemical agents. Be extra careful to make a permanent note of the furniture maker’s cleaning instructions. Continue Reading »

When you have spent both time and money choosing tableware that is suited to your lifestyle, it is important that you know how to keep these things looking as good as new. This is full of useful tips for cleaning, storing and removing stains from all your tableware.

TABLE SURFACES AND CHAIRS

Wood

With the exception of whitewood, all wooden furniture has been given a final surface treatment by the manufacturer. That is why it is important to know what the material is when you buy and, if possible, obtain advice on how to care for it. If the original finish is to keep its looks, it needs a certain amount of regular attention. Continue Reading »

Care of table linens will depend on the materials from which they are made. By and large, synthetics require less attention than most pure cottons and linens, or mixtures of natural and man-made fibres. But the beauty of starched cloths and napkins is often well worth the effort involved in laundering and ironing them.

Synthetic fabrics should be washed in accordance with maker’s directions but as a general rule they may be either machine-washed on the appropriate programme or hand-washed in warm water. Hand-washed articles may be pre-soaked but should not be wrung out, simply drip-dried. Usually ironing is not necessary, although some fibres can be lightly pressed with a warm iron if liked. Synthetic fabrics should not be starched. Continue Reading »

The best method of caring for all cutlery, whatever it is made from, is to wash and dry immediately after use. In this way all food residues are removed before staining can occur. No cutlery is totally stain-resistant, so do not leave it unwashed, wet or `in soak’ overnight — even in a dish washer. First rinse under cold running water to remove any traces of salt; salt plus hot water can cause staining and pitting. Next wash in clean, warm, soapy water, rinse and dry thoroughly. Use soft dish pads or cloths and tea towels, and never add bleach to the water. Handle each piece separately; cutlery cluttered in a bowl may get scratched. When drying, knife blades (nowadays usually made from stainless steel) should not be wiped with an up-and-down movement, but in one direction only from neck to point until all the moisture is removed. This method is best for spoons and forks too. Continue Reading »

Basic Needs

Now for the stores required:

Flour—plain is essential; self-raising highly desirable; wholemeal a slight “extra,” but it makes wonderful scones. Baking powder and cornflour, which is used in many cake and biscuit recipes and also for fillings.

Bicarbonate of soda has its place in many scone and other recipes, and cream of tartar is often wanted for scones, too, and also for some toffees and sweets. Continue Reading »

Herbs, spices, flavourings, colourings and decorations are just as important
to good cookery as the basic ingredients

THERE are a number of things, apart I from basics- like tea and flour, which everyone ought to keep in their kitchen. They crop up, as apparently minor ingredients, in countless recipes, but they are important. They are as vital, in their way, as the contents of a sewing basket, and a cook will need them to work on the basic materials. If you have not got them at hand, you must either forgo the dish you intended to make, or make it imperfectly. Continue Reading »

Dry salting and other methods

In addition to the strong brines which I favour for use in most of my own smoking and curing operations, and the sweet pickle brine already described for use during other processes, I will also outline alternative brining methods and seasoning techniques, and dry salting methods for fish curing which you may prefer since dry salting removes more water from the fish during the curing process than does brining. The smoking process can then be shortened, as the fish only needs to make half the total required weight loss during actual smoking as the other half has already been lost during dry salting. Continue Reading »

Strong and weak brines

My own preference is for a fairly strong brine (80 - 90%) in which the fish, fowl or flesh is left for a matter of hours rather than days, but there is an alternative method, involving the use of weaker brines, plus sugar and in some cases other ingredients. The material is left in these weaker brines often for a period of several days, and though it is not usual to brine fish in this manner, the method has a definite place in the curing of certain meats and fowl which, owing to their age or species, are likely to be very tough.

Salt has a hardening effect upon the muscular tissue of mammalian and avian flesh, but sugar tenderizes, so a tough bird such an aged goose, pheasant or turkey could benefit from treatment in sugar-added brine. Continue Reading »

As I have already mentioned, the addition of salt to the raw material is an essential part of the smoke curing process. The product is either completely covered in dry salt for a period, or soaked in brine of varying strengths according to what is being processed.

Dry salting is favoured by the commercial fish smoking concerns, particularly in the case of salmon, as the dry salt attracts moisture from the tissues of the fish, causing a weight loss of up to 9% during this part of the process. It follows, therefore, that the time the fish will need in the smoking kiln will be much reduced, as about half the weight loss required in the finished product will already have taken place. So the whole process can be speeded up, and of course in any commercial enterprise time means money. To home smokers, speeding the process is not important, as in any case they will be conducting the operation partly as a hobby. I have no hesitation, therefore, in recommending the use of brine as opposed to dry salt (but see ‘Dry Salting and other methods’). Continue Reading »

Fish

There is a completely erroneous belief in some quarters that stale fish can be used for smoking, as the smoking process will impart its own flavour to the fish and thus mask any defects in quality. Certainly it is just possible to ’save the life’ of stale fish approaching putrefaction, by smoking, so that it is just edible; but, at the best, only a very inferior product both in keeping quality and flavour can result.

Fish which is to be smoked must be completely fresh to obtain the best results, although this is a good point at which to dispel the belief that frozen goods are not suitable for smoking. This is completely untrue. All deep frozen fish, game, meat and poultry can be employed, and first-class results obtained. Continue Reading »

Refrigerator conversion

An old, disused upright-type refrigerator makes a useful smoker within certain limitations. It is well insulated and so will conserve heat, but, by the nature of its original function, is not designed to stand heat, so it is only suitable as a cold smoker. A hole about 10 in. square or round should be cut in the bottom of the fridge, which should be raised off the ground and supported on a square built of concrete blocks, open at the front to allow the fire to be placed within the square of blocks. Alternatively, the device can be used in conjunction with the remote fire pit and underground smoke tunnel, and as a means of draught control two or three 2-in. holes can be cut in the top of the fridge; better still, it can be fitted with a length of stovepipe, protruding from the top and preferably fitted with a damper. Continue Reading »

The mechanical smoker

While on the subject of smoking equipment, perhaps a further word will not be out of place regarding the mechanical smoker referred to earlier, should any home smoker feel inclined to invest in one of these rather elaborate pieces of equipment.

I imagine that all large commercial fish or bacon smoking concerns in Britain will by now have ceased to use traditional equipment and will employ mechanical equipment exclusively. The modern smoker which I am acquainted with is the Torry Kiln, which is marketed by Afos Limited, Anlaby, Hull, North Humberside. Some of these commercial kilns are very large, costing several thousands of pounds, but the only model with which the home smoker might need to concern himself is the Torry Mini Kiln. This kiln is based on the same principles as the large commercial smoking units, and has a maximum capacity of 56 lb (approx. 25 kilos). Continue Reading »

Hot smoking kilns Pressure smoking

The first piece of smoking equipment I had any experience with was the Abu Smokebox, which is manufactured by Abu Svangsta of Sweden, a famous firm of fishing tackle manufacturers. The Abu measures about 12 x 7 x 4 in. deep and on account of its small size, the potential is very limited. The Abu works on a different principle from other smoke units, and is said to ‘pressure smoke‘. A bed of fine sawdust is spread on its floor, and a combined drip tin and wire rack placed over the sawdust, on which is placed the food to be smoked. A small methylated spirit burner under the Abu supplies instant heat, and the sliding lid fits fairly tightly into place. Here the process differs from other smoking techniques, which allow for the free passage of smoke out of the top of the sides of the unit. The smoke has to force its way out of the sides of the lid, causing smoke pressure inside. High temperatures are generated within the Abu and the food cooks in the time it takes for the meths to burn out, which is usually about 20 minutes. Continue Reading »

The traditional cold smoker

Cold smoking, at temperatures of around 80^° F, is an essential operation for the production of smoked salmon, which is eaten raw, of other smoked fish, such as kippers, finnan haddocks, cod and haddock fillets and cod roes, and fillets of beef. Cold smoking is also an essential part of the initial processing of all other products which are ultimately hot smoked.

In the commercial fish smoking industry, the traditional cold smoking kiln is simply a large chimney with ventilators placed up the shaft at intervals, so that draughts can be controlled. The fire is lit in a large hearth either at the foot of the kiln or in a fire pit a few feet away, the smoke being conducted along an underground flue to the kiln by natural draught. Continue Reading »

Salmon farming in Scotland has become a new industry. Farmed salmon are excellent to eat but muscle tone is flaccid compared to wild fish, which continually exercise their bodies in the normal course of their existence. Farmed salmon may tear under their own weight when hung, so it is recommended that the fillets are smoked flat on wire racks.

The ribs can either be left intact until the sides are smoked, or can be removed at this stage by taking them out along with a thin layer of flesh. I favour the former course in the case of frozen salmon, as I believe the less the sides are disturbed before smoking the better, to avoid damage. Continue Reading »

There are three varieties of salmon with which we who live in the western hemisphere should concern ourselves. Reputedly king of them all is the Atlantic salmon, the fish which runs up the rivers to spawn in Norway, Finland, Great Britain and Ireland and the rivers on the eastern seaboard of the United States and Canada. This is the fish which is famous the world over as a sporting and culinary proposition and is commonly associated with social prestige and affluence. There is no question that the Atlantic salmon is a very fine fish but perhaps his illustrious connections give him a somewhat unfair advantage over his Pacific cousins. Continue Reading »