Tag: Fry

Five Tools That You Really Need In Your Kitchen


 There are obviously many items that you need in your kitchen. If you have just moved into your first apartment or home and need a starting point, then here are the top five things you should have in your kitchen to get you started. We’ll ignore the most obvious such as utensils, plates, cups, etc. The items listed here will get you on the right track to preparing delicious meals for yourself as well as guests. 

Cutting Board

Cutting boards are generally made of either a plastic material or wood. Whichever one you choose basically comes down to preference. A good teak wood cutting board is one of the easiest to maintain over other wood boards. It has a pleasant and comfortable cutting surface. The only downfall is that it will require a more proper cleaning then a plastic board. If a plastic cutting board is more your thing, then try going with one that has rubber feet so there is no slipping while cutting food. Also, try and find one that has a juice groove to catch any excess liquids. 

Chef Knife

While most people will just purchase a standard set of knives, it is recommended to have one good and reliable chefs knife. These knives are sturdy, durable, extremely sharp, and can be used as a general utility kitchen knife. They generally have a blade that is 8 inches in length and 1 1/2 inches in width. They are typically made of either stainless steel or carbon steel. Unlike other knives, such as a pairing knife, these knives are designed for various cutting purposes. They can be used for chopping, slicing and mincing vegetables, slicing meat, and other cutting purposes. 

High Powered Blender/Food Processor

A blender-food processor combo is an extremely convenient must in the kitchen these days. With its multi-purpose application, it will cut down on food prep by an amazing amount of time. It can be used as a blender for making milkshakes, smoothies, margaritas, or daiquiris. It can be used to chop nuts and vegetables. It can be used to cream together ingredients for dips, purees, and desserts. They come with a variety of very useful attachments that will make life in the kitchen a whole lot easier. 

Large Saute Pan

A saute pan typically has a wide and flat bottom with tall sides, a long handle, and a lid. There are several different types of saute pans on the market. Once again, the type you choose comes down to preference. Non-stick pans have a coating which layers the bottom and sides of the pan. These are ideal when cooking for there is little to no chance of the food sticking. You should always use the right plastic utensils while cooking with these pans, as well as a soft sponge while cleaning them. The coating can become damaged with too much abuse. Classic saute pans do not have the non-stick coating, but rather an aluminum core or base. Many saute pans are also oven safe so they can be used not only for stove-top cooking but in the oven as well. 

Baking Sheet

Baking sheets come in many different sizes and are pretty basic. There are some that are non-stick for easy removal of those freshly baked cookies. While others are a basic aluminum or aluminum steel, and require some light greasing or lining with parchment paper when baking sticky foods. Some baking sheets are light and affordable, while others are more heavy duty and durable. Another thing to consider is whether to get a cookie sheet or a baking sheet. A baking sheet has rolled edges, while a cookie sheet does not. Since the lack of edges on a typical cookie sheet may limit the type of baking you can do, it is probably wise to start off with a baking sheet.


Three Ways to Prepare Delicious Ribeye Steaks


There are three excellent and easy ways to cook a ribeye steak. These ways are searing, broiling, and barbequing. These receipts for cooking ribeye steak are so tasty and inviting anyone who likes steak would thoroughly enjoy the flavor.

To sear the ribeye steak in a frying pan, the ingredients needed are extra virgin olive oil, salt, pepper, a ½ stick of butter and one crushed clove of garlic. First, rub the steak with extra virgin olive oil, salt, and pepper on each side. Then place the oil in the frying pan to boil. Next, add the steak to the sizzling hot pan. Leave one side down until seared then turn the steak over to sear the other side. Then, base the steak with crushed garlic and ½ stick of butter. Remove the steak from pan, let it cool then slice.

To broil the ribeye in the oven the ingredients needed are ½ tsp ground green and black peppercorns, salt, 30 cloves of garlic, olive oil, rosemary, and ⅓ cup of white balsamic vinegar. Rub the steak liberally with the green and black peppercorns, and salt. Then let the ribeye sit for five minutes before cooking. In the meantime mince the 30 garlic cloves. Then cook, and stir the garlic in a medium temperature frying pan and rosemary, white balsamic vinegar, and pepper. Next, add additional olive oil to make a loose paste and set aside. Then preheat the oven to the highest broiler setting and set the oven rack to the most top position. Pat off any excess moisture on the steak and then add olive oil. Cook the steak in the broiler for six to eight minutes then turn and repeat. While the steak is cooking take out the rosemary from the frying pan and transfer the garlic sauce into a bowl. Next, remove the steak from the heat. Then place on a cooling rack with tin foil over the top to hold in the juices, let the steak rest, then slice.

To cook the ribeye steak on a barbeque the ingredients needed are olive oil, salt, and black pepper. First, let the steak sit out of the refrigerator until it comes to room temperature for about one hour. Then rub both sides of the steak with olive oil, salt, and pepper. Preheat the grill to high heat, and add the ribeye steak, close the lid and set the timer for approximately six minutes. Then flip over the steak and repeat. To see if the ribeye is cooked touch the meat for firmness. It should be the same as feeling the palm of your hand when the thumb and middle finger are placed together. Then take the steak off the grill and set it on a plate for about five minutes before slicing.