Here are some of my favorite kitchen tools that I’ve given as gifts through the years. Sometimes I give them by themselves (in the case of, say, the knife) but it’s also fun to bundle a bunch of different tools and give an assortment.
Links below, but note that most of these things can be found in most kitchen stores. So shop around for the best prices!
Stainless Steel Flat Whisk. I can’t live without this. It flattens against the bottom of a skillet and scrapes the surface for making gravies, sauces…the works!
LamsonSharp Pro Slotted Turner, also known as…a spatula! I reach for this baby time and time again for everything from eggs to burgers. The quality is great, the handle is comfy…but it’s the ultra-sharp edge that I love. You can scrape along the pan and scoop up anything.
Four-Sided Stainless Steel Box Grater. I’ve well established that the pre-grated cheese you buy in the store is against my religion, and this perfectly rectangular, four-sided grater is my very best friend. There are lots of models with more slanted sides, but I prefer this boxy one myself.
Cilio Olivewood Spatula. Does the same trick as the slotted wonder up above, but with a gentler touch on skillets with a more delicate surface. I love this thing. It’s gorgeous, adds warmth among all the stainless craziness, and lasts for a long, long time.
Wusthof Nakiri Knife. I have a problem, and that is that I don’t believe there is any other knife in the world besides this one. It’s all I use. I adore it. I can’t live without it. I give thanks for it. It’s the best.
Microplane Zester.These zesters (they actually began as wood planers for carpenters!) are indispensable, as they can neatly scrape all the zest off an orange, and grate nutmeg and chocolate like there’s no tomorrow. They have lots of styles with plastic handles now, but I prefer this no-handle original.
Various sizes of stainless measuring scoops. Oh, am I in love with these. Scoop cookie dough in different sizes according to how big you want your cookies, fill muffin tins with batter, scoop ice cream, melon balls…anything! Gift them in single sizes, or give the whole set. Once you’ve had these at your disposal, you can’t imagine cooking or baking without them.
And…if you want to spread icing on a cake, spread melted chocolate on a pan, or spread any kind of substance on a flat surface without contorting your body, this Offset Stainless Steel Icing Spatula is what you need. (And pssst. The mini version is perfect for cupcakes and cookies.)
To enter, just shout out your favorite kitchen tool in the Comments section of this post!
One entry per person.
Winner will be announced Friday!
Giveaway sponsored by Pioneer Woman. No affiliate links above; no paid advertisements.
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The NuWave Precision Induction Cooktop 2 (PIC2) offers precise temperature control, adjustable in 10-degree increments. With a minimum temperature setting of 100°F and an upper limit of 575°F (Sear), the PIC2 offers a wider temperature range than competitor models. This permits the appliance to act as more than just a cooktop.
The NuWave PIC2 does the thinking for you. It offers state-of-the art programming technology with 100 hours of memory that allow you to prepare complex recipes with ease.. A “Delay” function allows you to initiate cooking when it’s most convenient for you, including an automatic shutoff function when cooking time is completed.
The NuWave PIC2 was engineered with a circular design scheme, doing away with excess space that serves no cooking function. The PIC2’s round design also echoes the traditional feel of an intimate gathering place like the kitchen or dining room table. Mealtime is about community and the PIC2 was designed with that idea in mind.
Despite its portability and compact size, the NuWave PIC2 offers a large cooking area, measuring 9 inches in diameter. In this case, bigger is better, with the PIC2 allowing for greater diversity in cooking vessels and portion sizes. The product also comes with unrivaled customer support and free value-added resources such as lifetime membership to the online Precision Cooking Club. This invaluable tool features recipes, tips and tricks from the NuWave Culinary Team, designed to help you make the most of the PIC2 cooking experience!
*Pan is not included
*When purchasing the NuWave PIC2, verify that the seller is an authorized distributer. Houseware Connection is an authorized seller of the NuWave PIC2 and all NuWave products.
The Nostalgia Electrics CFF965 Mini Chocolate Fondue Fountain will impress guests with elegance and style at any special event. This chocolate fountain creates a cascade of sweetness that will add mouth-watering fun to any occasion. Simply pour the recommended amount of melted white or dark chocolate into the base and switch on the motor. Watch as the chocolate is carried to the top of the tower where it flows down each tier in a mesmerizing display. Provide guests with fresh strawberries, marshmallows, pretzels, cookies, and other goodies for dipping. Cheese and barbeque sauces may also be used and the fountain easily disassembles for quick cleanup. The fountain is a beautiful addition to any dining table, as well as an impressive display at events or casual gatherings with friends and family.
With the holidays coming around, you may be looking for some fun, laid-back, affordable dining spots suitable for large groups. One great place that I recently had the opportunity to feast at, and that I highly recommend, is Crab in da Bag, a seafood joint located at the Big Splash complex in East Coast Park. While you might instinctively give this place a wide berth — it admittedly looks cheesy and theme-parkish — the food is awesome, the portions bountiful, and the booze well-priced.
Crab in da Bag, which claims to be a “Southern Louisiana style seafood restaurant with a local twist”, opened its doors in early September. True to its name, Crab in da Bag serves up seafood dishes tossed in sauces made from the company’s own recipes and served informally in plastic parcels. In addition to the bags of food you can order, the restaurant also offers a massive seafood pot, enough for a half dozen hungry people, called The Caboodle Boil. I’ve been told that they are the first folks on our fine island to offer this kind of mixed seafood boil.
Crab in da Bag was opened by two friends, one of which is the co-owner of another popular seafood joint, Brussels Sprouts. While Brussels Sprouts clearly derives its culinary parentage from Belgium, Crab in da Bag is a little more mixed up. It draws influences from the United States, Singapore and Northern Malaysia. It was in California that one of the owners first discovered seafood restaurants in which diners ate off the table and food cooked in plastic bundles. She loved the convivial atmosphere of these places and wanted to bring this casual and fun multi-sensory dining experience to Singapore. But she also wanted a restaurant through which she could share some of her mother’s Northern Malaysian recipes. Which is why, at Crab in da Bag, you can have seafood cooked and/or served with simple garlic butter, a Northern Malaysian curry, a nostalgic sweet and sour brown sauce, or a mix of local and Cajun spices.
I dined at Crab in da Bag earlier this month with a whole host of friends. It was a fantastic evening filled with messy hands, massive amounts of seafood and cold drinks. We started off our meal with Crinkled Cauliflower and chicken wings, both yummy and addictive. We then moved on to bags of prawns cooked in garlic butter. We followed this up with squid cooked in the Northern Malaysian Curry that was Oh My God Good! One of the best things was slathering the sauces from the prawns and the squid over rice. (I have to admit that while it is encouraged to eat with your hands here, I asked for a spoon for my sauce and rice.)
This was then followed by the star of the show, The Caboodle Boil, a Southern Louisiana-style seafood boil that consists of mini lobsters, Sri Lankan crabs, king crab legs, tabbies, prawns, clams, chicken bratwurst sausages, corn on the cob and potatoes boiled in a blend of herbs and local spices. Waiters bring over the mixed boil in a giant pot and ceremoniously yet gently empty out all of its contents onto your table. It is (and was) definitely an exercise in gustatory over-indulgence. Everything was delicious, especially dipped in the Caboodle Boil’s accompanying sauces. My only gripe is that there was actually too much food; it was painful to see uneaten food left on the table.
I washed all of the seafood down that night with multiple glasses of Somersby Apple Cider, a very light and refreshing and only somewhat alcoholic drink.
Crab in da Bag is getting popular. So if you intend to visit it this holiday season, definitely book ahead. And don’t wear anything you can’t afford to get dirty. Even with the bibs they gave us, I managed to get seafood and sauce stains on my clothes. But boy was it worth it.
Crab in da Bag
902 East Coast Parkway
Big Splash Block D #01-25
For reservations and advanced bookings for The Caboodle Boil, ring +65 6440 0083.
The post Crab in da Bag at Big Splash. Freaking awesome seafood on the east coast of Singapore appeared first on Chubby Hubby.
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.
Move over, sushi.
It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.
In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.
Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Download the recipe for Classic Tonkatsu Download the recipes for Japanese-Style Tartar Sauce and Tomato Salada Download the recipe for Vegetable Tempura Download the recipe for Kitsune Udon
**James Beard Award Winner 2013**
An Instant Classic! Inspired by fresh, local ingredients; and infused with bold, authentic flavors, Cooking Light The New Way to Cook Light is a celebration of healthy cooking and eating in America today. The more than 400 mouth-watering recipes, tips, and techniques in this book represent the new way to cook light–fresh, healthy, and–most importantly–delicious. With Nine Simple Principles of Cooking Light as a guide, this beautiful collection contains recipes that are as fun and satisfying to cook as they are to eat. Enjoy a wide variety of dishes, including quick weeknight meals and special occasion dishes perfect for the holidays.
In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips–from the cutting board to the kitchen table. Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, she draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her.
Whether it’s Citrus Roasted Veal, or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it’s time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.
Lidia’s Commonsense Guide to Italian Cooking is a collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love.
Whether creating delicious frozen drinks for a party or a quick smoothie for one before your dash out the door, the Ninja BL660 Professional Style Blender with Single Serve is ready with 1,000 watts of power to crush ice and blend fruits and veggies with ease. The built-in single serve function makes a shake for one in a convenient 72 ounce carafe, and it also features six blade Ninja technology, a sleek design, touch operation and dishwasher safe parts. About Ninja One of several housecare brands developed by Euro-Pro Operating LLC, Ninja is a leader in innovative cleaning solutions and small household appliances with the goal of giving today’s busy consumer better and more efficient products that fit their active lifestyle. By providing appliances that are not only highly functional but also innovative, Euro-Pro has rapidly carved out a significant market share in the housewares industry. From cutting-edge, chemical-free steam mops to state of the art kitchen appliances, Euro-Pro products bring relief to the daily chores of consumers, contributing to the improvement of their quality of life. 1,000 watt output. 3 speeds, 6 stacked blades. 72 ounce capacity. Chrome finish. Dimensions: 12W x 9.25D x 16H in.. Dishwasher safe parts. 1-year warranty.
With the Nostalgia Electrics BSM-300 4-in-1 Bakery Bites Express you can cook a variety of mini treats such as brownies, cookies, cupcakes and bundt cakes. It’s like having a bakery in your own home! Best of all, you don’t even have to turn on an oven! Mini bakery treats are great for snack time, party time or anytime! Use your imagination and have fun!