Kitchen

The Essentials of A Good Chef Knife

Knives are basic items for any chef. When you are preparing salad, chopping onions, peeling the potatoes, or slicing the meat to make stew, you need a knife. Therefore, it is essential to have a superb chef knife set as a chef to ease the role that one has to play, either in a hotel kitchen or at home. The following are the essentials of a good chef knife.

The Need for Diversity

Every time you need cutlery, there are basic differentiated tasks that you may perform: Chopping, peeling, or even slicing. It is necessary to have a set of cutlery to ease the performance of specific tasks. Short, light knives may be essential for peeling, and heavy knives are excellent in chopping. Make sure that you have at least three knives in varying sizes.

Ease of Use and Design

. Essential knives should be easy to sharpen and maintain sharpness for a long time. It will not only save time but also offer superb opportunity to practice various aspects of the knife. The German chef knives, for instance, come with different shapes and designs. They offer a sense of class.

Wholly Metallic Knives

. You may as well need a knife that is easy to clean and does not have the unnecessary rivets. Then, you can choose the global knives that are made of a singular piece of metal. However, the only shortcoming could be that they may be too cold at times.

Ceramic Kitchen Knives

. These are newly designed and manufactured knives. The fact that they are made of aluminum or Zirconium oxide makes them really hard and light to use. In fact, they are so durable that they remain sharp for years. They are the most common knives for chefs in the modern era.

Knife sharpeners

.Any blunt knife takes away the joy of working in the kitchen. The most reliable knife-sharpeners include water-grit stones and the electric knife sharpeners. The obvious choice among them is the grit stones as they are easily portable and do not require any expertise in use. The fact that the grit stones do not grind the “shoulders” of the knife makes them the common professional knife sharpening choice.

Recipes

Recipe for the day, Calzones!

Happy Tuesday everyone!  I can’t believe this time next week we will be gathered around friends and family eating, watching football and plotting out our Black Friday routes.  Don’t judge… you know you do it too. 🙂  But enough about next week, today I’ve got the recipe for the perfect chilly day/ carb lover.  Calzones!!!

Alright, before I get down into the nitty gritty of the recipe I have to be honest and let you guys know that the first time I made this, I TOTALLY botched it.  We are talking like beautiful outside but doughy inside.  Yea… ew.  So, I’ve added a few pointers along the way to make sure you don’t end up with the same mess I did.  Ok, on we go…

If you haven’t grabbed the shopping list, get it here::

First things first, set your bread out to rise.  You can use the loaves like I used or the frozen Rhodes rolls would work perfectly to create smaller more kid friendly calzones.  They need to rise between 3 – 5 hours so set them out on your lunch break and you should have some perfectly risen bread by dinner time.

Again, you have to excuse my terrible picture taking but just look at those buns! hehe… couldn’t resist the pun.

Now, here comes the fun part.  Remember all along the way with this recipe that PAM is your friend.  Not Pam down the street, Pam in the can.  Got me?  Alright… grab some wax paper or foil and set it out on your countertop now, let it get REAL acquainted with your friend Pam or else that bread you just let rise half a day will become the stickiest substance ever. in your life. amen.

This next part is where I went wrong so listen up… if you let your bread rise as long as I did and it’s as big as mine was, make 2 calzones out of each loaf.  If you only needed two tonight still go ahead and make the other load into two more, wrap them in that foil you have laid out with Pam all over it and, voila!  You have an easy dinner for a couple of weeks down the road.

On to the stuffing!  Take your dough and set it on the foil or wax paper you laid out.  Split it apart with your fingers until you have a big enough space to fill it with lots of goodies.  Melt your butter and add your garlic to it, use a silicone brush or your fingers or the spout of the measuring cup it’s all in to spread some over the dough where you are about to put your toppings.  Put a good layer of marinara sauce in there, then get to stuffing!  We chose big chunks of mozzarella cheese, pepperoni, and ham.

Now, all that’s left to do is pinch your bread back shut, place it seam side down in the PAM soaked pan, drizzle more garlic butter on the top and bake it on 350 degrees for 30 minutes.  If you are cooking a smaller calzone, adjust your time and just watch for the top to get a good golden brown color and the bread to be done all the way through.  If you are wanting to freeze the extras, place the calzone pinched seam down and wrap it tightly in pam sprayed foil and place it in the freezer.  When you are ready to get it out and cook it, let it thaw just a bit, pull the foil off, and give it an hour or two to rise then bake it just like you did the fresh ones.

Should end up looking a little something like this:

Yum!  Let me know what you thought when you made your calzones!  What did you stuff it with?