Archive for the ‘Kitchen/Tableware’ Category
Cheap, Easy Tips for a Classy Dinner Party
With the economy the way it is, few people have the disposable income necessary to go out to a fancy dinner with their friends or family. But just because you can’t go to an upscale restaurant doesn’t mean you can’t enjoy a first-rate meal. Entertaining in your home is infinitely more affordable than going out, plus it gives you the opportunity to socialize at length and enjoy the comforts of your abode.
Making it a classy affair isn’t too difficult. A simple white tablecloth and some matching dinnerware is a good place to start. Also be sure that everything on the menu can easily be eaten with silverware, as finger-food as anything except hors d’oeuvres will have a distinct casual feel. Using a Cilio pepper mill, samovar or other traditional fine dining equipment is another great way to add a touch of class without breaking the bank.
Unlike baking, there aren’t any set and fast rules when it comes to basic cooking. If you observe an experienced chef, you’ll notice that they rarely, if ever, meter out the seasonings and spices they use in there cuisine. This is because the amount of seasoning you use when cooking doesn’t affect the consistency or cooking time like it does in baking. And since fresh ingredients like meat, fish, poultry and produce vary greatly in their flavor depending on the season and region they come from, the necessary seasonings will be different every time you step into the kitchen.
Many home cooks make the mistake of seasoning all of their food the same. Certain foods, such as most fish and crustaceans, have naturally high levels of sodium. So it probably isn’t necessary to whip out the salt mill. The best way to determine the proper blend of seasonings is through simple experimentation. Once you have a grasp of the flavor profile of various foods, you’ll naturally be able to discern which spices will meld best with the natural flavors.
Since the dawn of time, man has searched for the means to transcend aging, and for centuries upon centuries has failed. The truth is, no known substance can prevent aging; there’s no pill that can rejuvenate aging cells, or make hair turn back to its natural color. However, it is possible to appear more youthful and live longer with a few smart lifestyle choices. For example, it’s a good idea to avoid ingesting excessive fats and calories while using discretion when you breakout the salt mill. The old adage “you are what you eat” holds true for aging too. Eat lots of fresh fruits and vegetables instead of processed foods with lots of preservatives.
It’s also important to avoid drugs and alcohol, as smoking especially causes cells to decay at a much faster rate. People who don’t smoke live longer; it’s a fact. It’s also important to limit alcohol consumption, and avoid drinking to excess.
When I opened my first restaurant a few months ago, I knew it was going to be an arduous process. Especially in these tumultuous economic times, luxuries like going out to eat are usually the first to be struck from personal budgets. With that in mind, as the proprietor of a new restaurant I recognized the necessity to deliver a high quality experience to my customers while keeping their pocketbooks in mind.
I catered my menu to this economy, using affordable meats like chicken and local fish while using the in-depth sauces and spice combinations to create eclectic flavors. You don’t have to spend a lot of money to bring your customers a first-rate dining experience. Doing the small things, such as offering fresh cracked pepper from pepper mills and bringing fresh baked bread to each table, really makes your eatery standout in people’s minds.
Many people leave a small container of salt out on the counter so they can literally “add a pinch” when they need to. Since I like kosher salt and large-grain sea salt, I keep one of these dishes on my counter for salting large amounts of water or applying a crust of seasoning to proteins. But for many dishes, the large grains can ruin the dish.
If the salt isn’t going to have a chance to breakdown during the cooking process, like in baking for example, it’s important to use fine grains. Personally, I prefer the taste of kosher and sea salt, so instead of substituting regular table salt I use a Cilio salt mill. This allows me to get the depth of flavor that kosher and sea salts offer with the benefits of tiny granules.
An increasing number of people in the US, and around the globe, are paying more attention to what they eat, which is certainly a good thing. Some people take their healthy lifestyle to the extreme, eliminating certain foodstuffs from their diet. And while you certainly don’t need trans fats or artificial sweeteners, many things we consider bad are necessary in moderation.
Good fats, for example, are essential to a healthy diet, as they contain a plethora of nutrients and some level of fat is necessary for our normal biological processes. Sodium is another thing that people often cut excessively; large amounts are detrimental, but your body needs it to a certain degree. So don’t be afraid to use your salt mills, just remember the mantra of every good diet: everything in moderation.
Nobody—and I mean nobody—wants to be in the kitchen when the weather is scorching. When it’s already in the 80s in your kitchen, the last thing you want to do is turn on the over or spend an hour standing over the stove. This is why I always fire up the grill during the summertime.
You can cook virtually any protein, fruits or vegetables on the grill, plus you don’t have to suffuse your home with extra heat. Many people make the mistake of simply throwing their meat straight on the grill. While the open flame will lend your food more natural flavor, it’s still important to at least break out your Cilio pepper mill and salt mill and season both sides liberally.
When I was going up, I always loved ordering Caesar salad at restaurants. I certainly wasn’t a vegetarian or health nut—far from it. Sure, I liked the taste of the salad and everything, but what really attracted me to it was the fancy cheese and pepper. Now I know it’s just grated parmesan and cracked pepper, but at the time, it seemed like a special production.
I used to think that this whole dog and pony show was just to make the affair seem more upscale, but there’s actually a reason—and it’s not just to subject the wait staff to manual labor. Freshly grated parmesan is obviously superior to the cheap, pre-grated stuff, but freshly cracked pepper from a pepper mill has its benefit too. The flavor is more pronounced and the grains are larger, which is good for dishes with big flavor like Caesar salad.
Whether you consider yourself a seasoned chef or loathe the nights you have to cook, we all want to make delicious fare when we step into the kitchen. And creating succulent food isn’t rocket science, all you need is quality ingredients and to cook the food properly. Some people will douse their food in sauce, butter or oil mistakenly thinking that this is the only way to infuse flavor into the cuisine. In fact, proper seasoning can make any dish tasty, regardless of the cooking process.
No matter if you’re frying, sautéing, grilling or roasting, seasoning your food before you introduce it to the heat source is imperative. This allows the flavors to sear on the outside and permeate deep into the food. The seasonings you choose are largely a matter of personal preference, but will also be dictated by the other dishes on the menu. However, pepper and salt mills are a good place to start for any meal.
Every summer my grandkids come to stay with me while their parents go on a much-deserved vacation. I relish the opportunity to spoil the kids, letting them stay up late and going on fun outings everyday. But like most grandmas, my favorite indulgence for the little ones is cooking up some of their favorites.
I create all of the classic items—cookies, cakes and pies—but my grandkids also love my savory cuisine. Most of the time I’m cooking in the oven, but since it’s been so hot lately we’ve actually been utilizing the grill for the majority of the cooking. Last night I decided to cook some ribs, starting them off in the smoker with just a dash from the pepper mill and a few other basic spices. The ribs were fall-off-the-bone good, and they paired perfectly with my famous mac ’n’ cheese.