Jul
13
2008
Decanters and carafes
Decanters are usually stoppered to prevent loss of bouquet from fine old red wines. Spirit decanters which often come in pairs may be simple yet elegant in shape, but are more often made of deeply etched glass. These too need stoppers. Silver tags hung round the necks identify the contents.
Robust young red wines benefit from exposure to the oxidizing process of air and are frequently served in a carafe, which has no stopper.
The price of cutlery varies enormously according to he material it is made from and the quality of the finish. At the lowest end of the scale is stainless steel cutlery, although this rises in price depending on the quality of the steel and the degree of workmanship. Stainless steel is extremely practical and suits informal meals, but it is not always appropriate for more formal occasions. Continue Reading »
Jun
24
2008
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 »
Jun
06
2008
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 »
Apr
11
2008
Formerly music at home was part of domestic life. The middle classes, in the first half of the last century, met with like-minded people to enjoy music in a relaxed atmosphere.
Even if it’s unfashionable now, try inviting your friends to a musicalevening at your home. It would be nice if each guest could make a musical contribution, or if everyone could sing and make music together. Of course, you can book a chamber ensemble whose music will be the highlight of the evening.
What to do:
For this table, simply use musical accoutrements, such as sheet music and instruments which are placed on the table. Continue Reading »
Feb
02
2008
Tinned ware
Tinned ware is mild steel coated with tin, and is used for cake tins, ring moulds, baking tins, wire whisks, etc. The tin is silvery when new but darkens with use. Don’t use abrasive cleaners which will scratch the tin coating. Soak off burned-on food. If pieces get really dirty, soak in weak solution of bicarbonate of soda or boil up in a solution of washing soda. Rinse. Always dry very thoroughly so there is no chance of the base metal rusting.
Flameproof
If a cooking pot is flameproof it can be used on top of the stove. Continue Reading »
Feb
02
2008
Elizabeth David gives the following advice for French fireproof earthenwaredesigned for use over direct heat, such as pot-au-feu, marmites and poelons. It is advice worth following for all ceramic cooking pots if they are designed to be used on the stove. Always heat slowly. Keep heat very low and steady throughout cooking. Earthenware retains heat well so even if initial cooking is over direct heat, a mat should be used to check and reduce heat once simmering point has been reached. Don’t add cold liquid to a casserole containing hot fat or food. Hot casseroles should be left to cool before they are washed.
For safety, the cooking ring should not be smaller than the base of the pot. Oval baking dishes, for example, are safe under the grill and in the oven, Continue Reading »
Feb
02
2008
All cutlery should be washed as soon as possible in warm soapy water. Salt, vinegar, lemon juice and egg can pit and blacken cutlery. Water will mark it too, although only temporarily. If you want it to look good, it should be dried and lightly buffed by hand — even if it is machine washed.
Don’t use a silver dip on stainless steel, it will turn it dull grey. There are special stainless steel polishes.
Sterling silver and plate should be kept in a baize-lined box or drawer so that the pieces do not get scratched or rubbed. Storage for silver not in use should be airtight. Remove egg tarnish from silver spoons with table salt. Continue Reading »
Jan
31
2008
All cutlery should be washed as soon as possible in warm soapy water. Salt, vinegar, lemon juice and egg can pit and blacken cutlery. Water will mark it too, although only temporarily. If you want it to look good, it should be dried and lightly buffed by hand — even if it is machine washed.
Don’t use a silver dip on stainless steel, it will turn it dull grey. There are special stainless steel polishes.
Sterling silver and plate should be kept in a baize-lined box or drawer so that the pieces do not get scratched or rubbed. Storage for silver not in use should be airtight. Remove egg tarnish from silver spoons with table salt. Continue Reading »
Jan
26
2008
SEASIDE CHIC
Natural textures with pale wood Shaker-styled units bring a fresh breeze into this seaside holiday home. The eclectic ’shabby chic’ look continues to be a popular choice in casual, formal or contemporary settings.
Accessories
Muted pastels, slightly wilted roses, chipped paint and pure whites blend modern practicality with wistful, old-fashioned aesthetic appeal. Tall glazed wall units, generously wide pot drawers and wooden counter tops are a feature of the U-shaped kitchen, where the work triangle is displayed to its best advantage. The plain white scheme complements the white-washed wooden beams and chunky wooden counter tops that add warmth to the kitchen. The plate racks on the walls add character, and open shelves display colorful crockery and glass jars. The glass-fronted units give the room a lighter look compared to the solid doors on the units housing cookware and china. Stools pulled up to the counter top for casual dining have faded floral cushions for comfort. Continue Reading »
Jan
22
2008
Stainless steel is a strong, durable iron alloy that has a minimum of 10.5% chromium content. Other alloying elements (like nickel, copper, titanium, carbon and nitrogen) are also added to enhance its properties.
The best quality stainless steel used for tableware is referred to as 18/10 quality. This means that it contains 18% chromium and 10% nickel as well as other alloys. It is non-magnetic. Note: the stainless steel used in knives is 18/0 quality. Because it contains no nickel, it is magnetic.
Stainless steel is smooth and scratch resistant Continue Reading »
Jan
22
2008
CHOOSING THERIGHT KNIFE
When choosing a knife, hold it to feel its balance. A well-designed knife has a curve from the bolster to the tip of the blade to allow you to rock the knife as you dice food.
A basic knife set
Paring knives are uniquely shaped blades for intricate tasks requiring precision control. They are primarily used for paring, trimming, coring, and dicing.
Utility knives are a collection of smaller utility blades, as well as serrated tomato and salami knives. Continue Reading »
Jan
22
2008
Sharp knives are of the utmostimportance in a kitchen for ‘Alai quick food preparation. They must be comfortable to hold; they must be sharp and stay sharp, and must perform the tasks they were designed for with ease,
Some people can manage with just one, two or three knives, but others like to have several - each one designed for a specific task.
HOW KNIVES ARE MADE
Kitchen knives are usually made of stainless steel or high-carbon steel alloys. It is wise to remember that knives made from a poor quality of stainless steel may be cheaper; Continue Reading »
Jan
22
2008
Fridges and freezers range from the ordinary to non-frost, stainless steel units complete with transparent freezer drawers. Large fridge and freezer combinations have height adjustable safety glass shelves for extra-large items.
The dishwasher should be close to the sink, and may be hidden behind doors with panels and handles that match the finish of your kitchen. It’s a good idea to get two cutlery trays and allocate a 60 cm drawer near the dishwasher for the spare tray. Then the clean cutlery doesn’t have to be unpacked. It’s both hygienic and timesaving to put the whole tray into the drawer and replace the tray in the dishwasher. Continue Reading »
