Jorvik Medieval Festival


I was just about to walk down the aisle and this urgency to become a better cook just couldn’t wait. I was in the beginning phase of my cooking classes when I realized that the knives in my kitchen weren’t exactly what I needed to make my learning experience worthwhile. Even my tutor recommended that I purchase one of these kitchen knives sets. According to her, I couldn’t afford missing out the benefits of having not only a sharp knife but also one whose ergonomic is guaranteed. Seeing there wasn’t a way out, I started shopping for the  in the market.

kitchen knives set

Since I was doing it for the first time, my search was full of confusion and endless doubts. However, I eventually figured it out and managed to purchase several knives – of course at varying times. I have taken the initiative to extend a little help, or advice, to make your kitchen knife shopping experience less challenging.

Chef Knife – My budget

How much money are you willing and ready to spend on a good kitchen knife? One of the shocking things that you will come to terms with is the fact that this type of knives can be more expensive than the usual ones. Thankfully, it is not impossible to not find a knife that matches your budget. Having a pre-determined budget came in handy when it came to narrowing down the search.

8 – The magic number!

Look for an 8” knife – it works for the majority of people, including myself. The ratio of mass to the usable cutting surface makes this size more appropriate. For some people, this length might feel either too long, or too heavy. I have a friend whose cooking quarters are tight causing him to choose an inch less. While smaller ones might work for some cooks, a knife that measures more than 8” isn’t necessarily a better alternative. Regardless, when all is said and done, it all boils down to personal preferences. I am just pointing out what has worked for me so far.

Steel kitchen knife

There are many different types of steel, but I choose to focus on stainless and carbon. I have a firsthand experience with both kinds, but my personal favorite is carbon steel. At its sharpest point, my carbon steel knife is quite sharper than the stainless one, and it remains that way for longer. It has its downsides, though. I have to remember to dry it thoroughly, and sometimes oil it after using failure to which I have to deal with a rusted or discolored knife. A lot of commitment is needed I must say. If you are looking for a knife that doesn’t demand a lot of attention, choose a high-quality stainless steel knife. It serves me well as well.

The Knife Handle

Your choice of knife’s handle should be dependent on some factors. During my search, I always look for a handle that promises not only durability but also a good grip. No wonder most of my chef knives have composite handles. If you are only concerned about a superior grip, especially in wet conditions, rubber and textured handles are a good fit. On the other hand, if you care about durability and aesthetics above everything else, wood and metal handles are the best.



There are many ways of preparing a delicious restaurant-quality meal without having to misuse all your cookware. You can go ahead and read a thousand of stainless steel cookware reviews 2017 and find something you’re looking for. Trust me, it’s never boring reading cookware reviews, but not all reviews cater to professional 5-star kitchens. So here’s a taste of what 5-star chefs use in their kitchen.

cookware

One of the best pans I will recommend to all professional chefs is the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan. Available with a large 18/10 stainless steel interior, this stainless steel Sauté pan is capable of cooking a variety of different meals without running out of space. This Sauté pan pre-heats quite fast thanks to the three-layer construction that includes a thin aluminum core in-between two stainless steel layers.

When it comes to cooking your favorite foods, there’s nothing to worry about because the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan does everything for you. The walls of this pan are longer as compared to an ordinary pan while the long riveted handle and the dedicated steel lid work together to make sure that the cooking procedure is smooth and more simplified. As we conclude, let me say that this Sauté Pan has a light weight of 4 pounds making it very easy to stir food when cooking on the stove or in the oven.

PROS

This Sauté Pan allows you to turn food without spilling off to the stove top. The riveted handle and the easy grip-loop handle provide maximum stability to this pan when cooking. The dedicated lid retains heat inside the pan to allow for fast and even cooking of your food. The aluminum core allows for an excellent heat transfer throughout the pan when cooking. The stainless steel material means that this Sauté Pan doesn’t react with your food. This pan is lightweight and dishwasher safe.

CONS

The inside of this Sauté Pan is not non-stick. Most of the food that’s cooked sticks to the inner walls but since it’s dishwasher safe, I think this setback is not a real issue. Although the handle is long, it’s quite thin making it hard to hold when cooking.There are many ways of preparing a delicious restaurant-quality meal without having to misuse all your cookware. One way of doing this is through using a Sauté pan. One of the best pans I will recommend to all professional chefs is the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan.

A Divine Breakfast Recipe To Try!

Ingredients
3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
½–1 lime
extra virgin olive oil
1 x 400 g tin of black beans
olive oil
8 small flour or corn tortillas
4 large free-range eggs
1 knob of butter

Method
Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed. Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently. Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil. Fry the eggs in a little butter and oil, keeping the yolks nice and soft. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.

 

Chicken and Leek Pie




An historic recipe dating back to medieval Wales, Chicken and Leek Pie offers incredible, comforting flavors and simple luxury. This was elegant cuisine then and now.

Maids of Honour - Old English Tudor Cheesecakes




These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years.
I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.