Are You Thanksgiving Ready?

 It's that question that's asked every year. Are you Thanksgiving ready? Have you been stockpiling? Testing all the appliances? Checking pots and pans? It's time to look over what will be the busiest room in the house.

One thing home chefs can do is look over their larger appliances. Is the oven working correctly? What about the microwave and air fryer? These are sub major players in the whole meal game but if can be dire if they break. Microwaves are used for melting butter and cheese along with quick vegetable steaming . Air fryers come in handy for crisping up rolls along with  air frying potato and sweet potato wedges. Make sure they up to par and their wires are still sturdy. Other smaller items to check on - mixers and blenders. MIxers are usied for everyhting from kneading bread dough to even easily mashing potatoes. Blenders are used for batters and blending ingredients for salad dressings. Check to make sure the machines are running smoothly and the blender body is not cracked. Food processors and choppers should also be examined. These too are integral in creating the perfect dishes too. Look over you knives as well. Do they need to be sharpened? Now is the time to do it - in that calm period before all the cooking frenzy.

Once the appliances are thoroughly checked  then start looking at your ingredients. Have you bought your turkey yet? Buy it now because you never know if your store may run out or may run out fo the size you want.Vegan and vegetarians should also have their tofurkey already bought. Some places may only carry two or one tofurkey kits (these include a glaze and stuffing). You may have to drive around and look in two r three stores before finding one. The same applies to Gardein's turkey cutlets and gravy. This is my Thanksgiving go too and I noticed stores like Target and Acme didn't really stock it as they did in the past. I had to  buy it two weeks ago and it was the last one in my local Acme. Another item to stock up on now is pre made stuffing. Many home chefs don't like the idea of making the dish from scratch , although they'll never have to run out of bread. Get a box of the family's faovrite stuffing now. Green beans are going to be popular too , thanks to everyone planning on making casseroles.Of you can;t fidn them sub in another veggie like lima beans or corn. Also make sure you have enough flour , sugar and spices for baking along with eggs. They may seem like a small things  but also check to see if you have enough napkins and containers for leftovers too.

Thanksgiving is less than a week away. Be ready now for it. It does pay to be prepared,

Have Kitchen Will Travel

 Many home chefs love nothing more than a vacation. They also love to cook too, which proves a quandary. Do they bring their gear with them? Or see what awaits them at their vacation home?

Some holiday going  home chefs  are thinking about bringing their air fryers with them. This can be great because there's a familiarity with the controls. There's no learning about a new stove and adapting from gas to electric or vice versa.It also cooks food quicker too.Shrimp can easily be cooked up in less than ten minutes.Home made crab cakes can be air fried in just minutes. It's also good for making bacon and even cinnamon rolls for breakfast. There are smaller air fryers that are perfect to bring on a holiday. Try the Vortex Four In One which can also roast and broil. This is perfect for steaks and chicken pieces tooIt can also reheat, great for all those restaurant leftovers. There;s also the Cosori which is  sleek three to seven quart one.It also tells you when to shake the food too for even browning. You many want to bring a grill instead. Cooking out can be better because you're not messing up the kitchen where you're staying (although some motels and campsites do have barbecue areas). A portable, folding grill is perfect for cooking easy vacation foods like hot dogs and hamburgers.

What about other kitchen basics? Should you bring your knife set with you? Yes, if you feel like you'll need it , especially for deboning fish and chopping veggies. Don't bring the entire set. Good bread, paring and fish knives are all you need for a week or two of holiday prep and cooking.Keep in mind that you're never far from a Target or Wal-Mart where you can also buy these if you forget any of them. If you're barbecuing , plan on bringing tongs and a barbecue fork. Other items are containers for leftovers and raw ingredients. There are even egg containers where you could bring a dozen eggs safely and without any breakage. If your rental has a microwave, it doesn't hurt to pack some microwave plates and pots for cooking and reheating. You can even tote along your microwave corn popper for a healthy snack to enjoy at night. Should your favorite mugs get packed with the beach towels and sunscreen?If you want to , yes. They can not only hold coffee and tea but soup if you're craving it. They can also be used for making mug cakes too, if you're craving a homemade baked treat.

Yes, you can bring your kitchen or part of it with you on vacation. It can make for easier cooking  in a strange space. Just pack and go - that's it.

Your Vacation Kitchen

Many people rent houses or efficiency apartments for their vacations. This is great because there can still be home cooked meals , using local produce and products. it does mean packing extra - but just a few vital components of a kitchen away  from home. Pack light. Just have the basics on hand.

What to bring? None of your good stuff. Leave the La Creuset and Farberware back on the kitchen shelves. Go to your dollar store to get pots and pans. These can be used in any situation, from camping to indoor cooking.A saute pan is about the best bet. It can be used for making everything from French toast to pepper steak. Another must is a two quart pot , It can be used to boil small lobsters and , shrimp along with ears of corn. You can also boil potatoes in it for mashed as well as serving mashed potatoes in it. Some rentals will have barbecue grills. The owners may have left such staples as tongs and brushes along with turning forks.If no to either grill or implements, then consider a portable hibachi, Ace Hardware has a double one for only $11.99 while Lowe's has a more elaborate and sturdier one for $39.99. Remember that they're not just for the summer holidays. Both can be used in the fall for tailgate parties.As for the extras, you can buy them too, at your local dollar store or even hardware store in the town that you;re staying in.

What else to bring or buy? Good melamine plates are always needed. These are a sturdier type of plastic that won't crack  from too much use. These can be bought as a set at Target right now, in fun geometric patterns. While you;re there also pick up an inexpensive cutlery set  This last also can be bought at your local dollar store along with  a spatula and ladle. Should you invest in a good knife for holiday cooking. Yes, but don;t go overboard with an expensive one. Stop & Shop sells Farberware knives that work very well but for half the price of the more expensive brands. (this is actually my all time favorite knife that I use almost every day ).Another must is plastic containers that can hold any leftovers to take home.  These are also wonderful for containing any,, seafood fruit and veggies bought at local markets. Again these can be bought anywhere from  the Dollar Tree to Acme. They're also great for storing sandy little, flipflops and sandals as well as toys and sea shells. You usually have to bring bath  towels. Remember to bring just a couple of dish towels also along with two or three potholders.These can also  be used for oven mitts too. Every kind of store has these , and you could probably buy souvenir ones where you'll be staying.

You don't have to bring the entire kitchen and the kitchen sink along on your vacation.Just tote along the basics that you'll need. It'll make holiday cooking that much more easier.

Know Your Knives

Home chefs have to have as many skills as their professional counterparts. One of the most important is good knife skills. Not having them can result in many accidents that can be avoided by just  brushing up on techniques. Yes, a good  sharpened knife helps but also a good grip is vital too.

Julia Moskin covered this in today's New York Times Food section. Ms. Moskin herself, a renown chef , and who has countless meals under her belt was chopping all wrong.She and most home chefs may have had the knife in what;s called a"death grip".   a too tight grasp on the hilt or handle. Try to relax and let the blade do the work.The hand holding the knife is called the cutting hand while the other, is the helping hand. The last should be curled in a bear claw position with the fingertips curled under and the knuckles pressing down on the ingredient being cut to prevent any sliding or rolling.This prevents any fingers getting sliced. Another way is to bunch the fingertips together and rest the pads on top of the ingredient. There are different types of slicing and cutting. The most common is dicing , using done to onions and peppers. which  is done in a grid to produce uniformly sized pieces. Julienne is used for some salad ingredients and potatoes.It's slicing lengthwise to produce long , slender pieces. Then there are chiffonades usually done for leafy ingredients such as basil. The leaves are rolled cigar tlike and the knife cuts them in a rocking back and forth There is also the roll cut used for carrots and larger vegetables. I involves as imagined rolling and cutting into irregular wedges.

What knives should be in a kitchen?. One of the most important is the chef's knife. It has a broad, tapering blade , sharp tip and chunky handle.Ms. Moskin recommends practicing with one to make for a better cook. Home chefs should start with an eight inch knife with a plastic blade and then graduate to a ten inch one. Remember to buy ones with comfortable handles and blades thicker than at the base than at the tip. The second most important knife is a utility. Since they're in constant use in home kitchens, it pays to have three or four.Their short handles, usually three to four inches long , make for easy gripping and easy control.They are best used on small ingredients such as shallots, mushrooms and peaches.. The plastic handled ones are the best choice and since they're so inexpensive, there's no guilt when they go dull and have to be thrown out. A serrated knife is the third knife home chefs should have in their arsenal.A ten inch serrated blade is not only great for slicing through baguettes and loaves but also for butternut squash, lemons and watermelons along with soft skinned veggies like tomatoes and  eggplants. Remember that all knives have to be honed and sharpened , ideally on a daily  basis but once a week is good too.

Knives are a vital tool in creating good meals and desserts. Have the necessary  ones to do just this along with good cutting skills. It will make for easy prepping and cooking.

Gearing Up For Picnic Season

The warm weather brings the urge to eat outside.There's nothing like a relaxing picnic on the beach or in the park .Yet a meal al fresco isn't just a sandwich on a bench .It's much more and if you want an enjoyable, trouble free one,you're going to have to have some gear.It's up to you to make it as simple or involved. The first step is having some kind of container for your grub.It can be as basic as a Styrofoam cooler you can buy at your local supermarket or as fancy as a British hamper from Williams Somona.The last will come with actual china plates, cloth napkins and cutlery.It's perfect for impressing a date or doing a picnic Downton Abbey style.However if it's not you, don't buy it.A better option is a cooler on wheels which can be bought at any Target or K-Mart.It will have room for ice which means you can easily store bottled drinks along with salads and sandwiches.It's good for the more involved meals that include meats for grilling and any mayo based dish.Another idea is a portable grill.Most picnic spots do have them, however many picnickers want their own to cook on.Get a decent easy to handle portastove that will last for several years.It can be used again in the fall for tailgating season.Also buy one that has two grills for cooking both burgers and dogs. There seems to be some division on utensils.Some people like the idea of plastic while others tend to use their house sets for dining outside.Plastic breaks ,especially the knives,rendering themselves useless when cutting steaks or even chicken breasts.Ditto for forks .The tines have a tendency to break off too if you're stabbing something tough.Bringing the utensils from home is not a good idea either.They could get lost.The best bet is heading down to your dollar store and purchasing cutlery from there.Knives and forks won't be as flimsy as the plastic ones yet not as precious as say the family silverware.The dollar store can also provide you with spatulas, larger knives and ladles..These also come in handy when you need extras for big holiday dinners.As for containers, invest in cheaper plastic containers with snap on lids for salads and even meats. You don't have to use the good Pyrex or even Tupperware. Nothing beats a relaxing meal al fresco.However for it to be enjoyable you do need some basics.A few simple containers, easy to handle cutlery and and ice filled cooler makes it easier to dine in the great outdoors.It'll make for a more enjoyable meal.

The Knives Are Out

Knives are the most vital and important instruments a home chef can use.They can help in cutting poultry into bite size pieces or perfectly slice roast beef.They can pare any fruit with expert precision and render whole vegetables into strips or wedges.Many cooks, however, really don't know how to use them or only rely on one.This is not good.Know your knives for a safer kitchen. One of the most popular and often used is a bread knife. This has a thick ,serrated blade, usually eight to nine inches in length.They're perfect for slicing through crusty French or Italian bread or even a loaf of challah Or stale unsliced white bread.The next popular is the chef's knife.It can be used from slicing meat to chopping vegetables. A good one one will have a bolster or a thick ring like collar where the blade joins the handle.Blade lengths vary from six inches all the way up to twelve.If you're a more involved cook then think about getting boning knives.These come in three widths to deal with the different joints and cuts.You can buy them separately or as a trio depending on your needs. For the more adventurous consider a Chinese cleaver.This is a wide bladed,narrow spined one that cuts through any meat or veggie.The wide blade allows for scooping up the food and depositing into any pot, pan or wok.I's also good for tenderizing meat and crushing garlic cloves.A regular cleaver has a much more thicker handle and can be used to chop through bones.If these are too scary or daunting to use ,then stick with the regular ones.Try a utility knife which can cut through large vegetables such as red peppers or beefsteak tomatoes.You can use it to cut through sandwich meats and some smaller beef roasts.If most of your dishes are tomato based then consider a good tomato knife or the Japaneses santoku variety.This last is as versatile as a Chinese cleaver.It can be used mostly for vegetables and fruits but can also be used for meats.It's perfect for vegans who really heavily on plant based dishes Knives are a vital part of any kitchen. Make sure you're using the right ones to ensure a better meal and personal safety.Doing such will make for easy prep for any meal ,big or small.

Vacation Cooking

Cooking when you're on vacation may seem like a chore but it's really more of an adventure.You're working. With a limited number of pots and pans along with gadgets.If you're lucky you'll Be in an area near local farms ,lakes and oceans.This creates a fresh locavore vibe that will give you great ideas and make you more culinary creative Cooking on holiday was the subject of anoretic in yesterday's New York Times Dining section.The piece written by regular Melissa Clark, ahow how to ,make the best of your vacation house kitchen.She recommends bringing a versatile Dutch oven along with tongs for handling both pasta and corn.Also pack a chef's knife and a paring knife and possibly a bread knife.Bring a small micro planer(although you can buy a hasp at a local hardware store)If Your rental doesn't have a grill ,then pick up a cheap portable one for grilling and toasting(you can even use it for toasting bread in the morning). as for foodstuffs, Ms. Clark recommends basics such as olive oil ,lemon and sea salt.You can also bring garlic , hot sauce, fresh herbs ,ice cream Parmesan cheese and honey or maple syrup.I would nix the ice cream from my list.Most vacation areas have stands that produce excellent home made ice cream.I would also bring oatmeal along with regular black pepper.She recommends cooking simple like grilled sausages with radicchio.This ISA simple yet filling meal, perfect after a day at the beach.There is also an easy recipe for grilled garlic bread with basil and Parmesan cheese.Think serving this with sliced prosciutto or ham fresh from local deli.You can also grill fresh picked fruit such as peaches and even strawberries to be served with fresh cream or vanilla ice cream. packing for a vacation house kitchen is relativelyeasyBring the basically and be open to trying local ingredients.It'll create an easy and fresh approach to holiday eating.

Knives and Forks Optional

There's nothing quite so much fun as eating with your hands. In this country, it's usually frowned upon. However in other nations, it's actually encouraged.  It's a way of primally connecting with our food as well as connecting with others. There is more sharing, and  more social interaction once the knives - and forks are dropped.

This was the main idea behind Sarah Di Gregorio's article in today's New York Times' Dining section. She explores different cuisines and restaurants where knives and forks are taboo. Is it messy eating? Surprisingly no. People are more conscious when they eat with their hands.In fact,they're more civil. Some restaurants such as Culver City's A-Frame serves all their food, which is Hawaiian with a basket of utensils on the table. The chef , Roy Chou also thought of having finger bowls but decided against it. Diners were too neat.

Dining with one's hand sis nothing new.  East Indians have been doing it for centuries.However they do have different breads to use as scoops.There are the light and airy poppadums as well as the handy naan. The Middle Eastern pita bread is also based on this idea as well.It is used as a scoop as well as a base for meats and salads- sort of like a dish.Ethiopians also for go utensils. Instead they use  balls of dough called injera to pick up stews and sauces. Root veggies are pounded into a paste and used in Central American and East African cuisines where it is called fufu..

There is a kind of freedom in not using forks and knives. Diners become connected to their food  and companions in a primal way .It makes dinner different and even better.

The Knives Are Out

A good knife is integral to any kitchen, whether it be residential or commercial. It has to be multipurpose . It has to chop dice, slice, mince, debone, fillet and cleave. It should be the one go to device that cooks cannot live without. It should also be sturdy and long lasting That's what makes a good knife.

This was the subject of the great Florence Fabricant's article in yesterday's New York Times Dining section. She explores the new breed of knives coming out in an extensive piece that will definitely persuade home cooks on their buying decisions.Right now Japan leads the country and world in good knife manufacturing. The Japanese create a cutter that is more durable than what other countries including the US and France, are creating. Their blades are carbon steel and have an edge better than the stainless steel variety. There is one drawback is that the blades do turn grey with time. However this patina doesn't seem to bother both home and professional chefs.

Japanese blades are also better in construction too. Nothing really changes in the translation. The blades are still thick, sharpened on both sides and have a visible tang. A tang is the part of the blade where it connects to the handles with rivets. Traditional Japanese knives have rounded or octagonal handles with no visible tangs. They only have one side sharpened (which results in a thinner cut) and are only for right handed people. This caters to a limited audience considering home chefs want a more versatile blade that can do anything. Some cooks want a Damascus steel blade which is made by folding the steel into itself as it's forged . This was how centuries of swords were made and reached it's height during the Crusades.

Knives are an important part of any kitchen arsenal. It seems that the versatile Japanese blades are the ones that people want and why not? Busy cooks want a knife that can handle anything, from dicing to chopping, from slicing to chopping.

A Good TIme To Clean

Now is that down time between the holidays. We've gone through one big kitchen oriented one Another is just less than a month away. it;s a good time to defrost the fridge and clean the oven. It's also a good time to take stock of what worked during Thanksgiving and what didn't.

The most important item to clean right now is the oven. It's gotten a lot of use in the past few days. The inside is probably spattered with grease while the burners have all sorts of charred leftovers stuck to them. What's the best oven cleaner? Some swear by simple baking soda, What you can do is sprinkle the stuff over the oven racks and oven floor Then spritz with water and let stand overnight. Come morning all you have to do is wipe everything clean with a damp cloth. If you prefer to use the commercial stuff then try Easy Off. The spray is now safe and relatively non toxic plus it has an industrial strength one for wiping off several layers of grease. For the fridge it's time to think defrosting. It's also time to get rid of all those bottles with barely there stuff in them. You can also defrost the freezer too at this time. Get rid of the summer Popsicles along with any snow the kids saved from last year.

There are also the gadgets to think about too. Some choppers just require new batteries while others may need new parts. However if you do have to replace now is the time to do it. Sales for any cooking and baking items are great, especially at places like Target, Wal-mart and K-Mart. You can buy new cookie sheets and whisks right before the big season starts. This is also a good time to have your knives sharpened too for the big holidays feasts in the weeks to come.

Use this down time to clean and refurbish your kitchen. Take stock of what needs to be scrubbed, or replaced. It'll make the next round of holiday cooking and baking much easier for you.'