Monday, August 22, 2011

Japanese Knives Vs Western Knives - See the Difference

What is the difference between Japanese Knives and western knives?

Luckily, both lines possess world class style and functionality. They are made by following age-old methods combined with modern techniques. We probably will never know which is better except by going into the details of their main distinction - the blade. While one good component of a knife is steel, just the steel alone is not enough. You have to consider the making process, tradition and general trends to be able to define a knife's cutting edge and ability.

The Steel

Generally, Japanese knives use harder steel than their western counterpart. They are unbelievably lightweight with a good geometry and a nice balance. These knives carry a very acute edge that marks the strength and edge-holding feature close to the range of very high-end knives, 62-64HRC. They are sharper and easier to re-sharpen and known with almost no downside. Since Japanese knives have thinner edges, they do far better as cutters.

For a comparison, western knives are made of softer steel which typically clocks in at 54-56HRC, a lower hardness on Rockwell scale. This makes western knives much robust and heavier with thicker edges that can endure repeated and extensive use. However, although lower hardness can also mean easier sharpening, 56HRC edge easily dents than 64HRC will chip. In addition the dents and rolls in the blade can dull edge all the more with continued usage. Top end models go further at 67HRC.

Sharpening Edge

The average edge of a western knife is sharpened in the order of 40 to 50 degrees, while Japanese knives are sharpened on a much thinner angle from about 30 degrees or less, making the angles of the blade exceptionally sharp. Some Japanese blades can be sharpened between 6 to 8 degrees making the angles of the blade even thinner than your regular straight razor.

Design

The blend of both world traditions has emerged wonderfully designed and more functional kitchen knives. Traditional Japanese styles have single-edged blades with rounded handles and no grip marks, limiting the knives to specific cutting tasks, but now we can see western-style Japanese knives in western-style grips and double-edged blades. We already see ergonomically sharper and stronger knives versatile enough to handle different cutting needs than the plain traditional Japanese or western Knives.

Price

Price wise, I think it's a mistaken belief that Japanese knives are very expensive. If you investigate prices on standard pieces from European, Western and Asian makers, traditional Japanese knives use harder steel and usually have the wider range of specifically-designed knives bringing the notion that they often look better and are very costly. Since different knives come from different approach in style, function and performance, it is only constant that price also comes with the over-all nature of the knives.

For knives manufactured by a German cookware company with respected and proven reputation since 1845, see Fissler Knives.

Saturday, August 13, 2011

Discounted Cookware - Perfect to Make Dining in as Fun As Dining Out By Terry Retter At Isnare.com Ezine Articles

The Good News About Sugar And Your Cookies
Submitted by: Terry Retter

Have you thought of baking a cookie without sugar but heard that it might come out not good Actually, with more and more people paying closer attention to their dietary sugar intake, there are plenty of sugar-free cookie recipes available...

Shopping For Basic Kitchenware, Cooking Pans and Utensils for the Holidays
Submitted by: Terry Retter

If you are thinking of buying a new kitchen collection to dance with the spirit of holiday shopping but hesitant about what to buy, ask yourself what kitchen stuff you are in most need of today and that you feel comfortable buying...

Different Types Of Cookie Sheets Render Different Tastes In Your Baked Goodies
Submitted by: Terry Retter

Everyone with passion in making cookies dream their every goodie to come out from the oven in its ideal brown and chewy delicious taste...

New Cookware Lines - Buying the Cookware You're in Need Of
Submitted by: Terry Retter

Like any other business industry, the cookware industry remains constant in its desire to make new lines of increasingly sophisticated cookware...

The Basics of Cooking - A Beginners's Guide to Success
Submitted by: Terry Retter

Knowing how to make a good meal is an essential skill every cook should learn Even if learning the art of cooking may sound confounding, bear in mind that even top chefs started from the basic...

Excellent Cooking Recipes - How to Find Them
Submitted by: Terry Retter

When was the last time you craved for a certain dish but had to resort cooking something else because you did not find a recipe for it...

Cooking Ranges - The Important Things We Need To Know
Submitted by: Terry Retter

Cooking ranges are traditional appliances every kitchen needs Whether it comes in a customary style, or the clean, sophisticated model, a cooking range will always serve as the heart of a kitchen...

Glorious Cookie Bouquet to Enchant Mom on the Holidays
Submitted by: Terry Retter

Christmas is just around the corner Maybe you have thought about a cookie bouquet as a unique delight for Mom this year...

Baking Christmas Cookies With Kids - Adding Magic to the Holidays
Submitted by: Terry Retter

I dont know but every time I smell aroma of a freshly-baked cookie, it brings back fond memories There is something about a cookie that is so special and smelling that cookie scent feels like I am taken back to my childhood time in a calm place where I want to enjoy the cookie all on my own with a cup of my favorite coffee...

Discover the Wonders of Clay Pot Cooking
Submitted by: Terry Retter

For the everyday cook, a cookware that offers efficient and healthy cooking is a cookware of true value...

Ceramic, Enameled or Glass Material For a Cookware Discovering the One For Your Needs
Submitted by: Terry Retter

Do you agree that taking time to pick for your cookware material is worth-spending Whichever you choose from ceramic, enamel or glass can be your excellent selection...

How to Determine the Kind of Material for the Quality Cookware Set
Submitted by: Terry Retter

From the moment you started to cook, you have been dreaming to own a set of gleaming high-quality cookware, but it is very expensive...

Choices in Buying Delicious Fish For Dinner
Submitted by: Terry Retter

You want a delicious fish dinner so you are thinking of what fish to buy From the many choices out there, these few tips can guide you through your selection process...

How to Cook Delicious Shrimp From Chef John Folse
Submitted by: Terry Retter

Chef John Folse is respected as one of the great American chefs from Louisiana He is a man with a deep warm voice that captures the energy of traditional Louisiana food...

Crock Pot Or Slow Cooker Meals For Busy Families
Submitted by: Terry Retter

You are tired but you have to rush home to fix the family meal Cooking dinner after a long day can be draining...

Sunday, August 7, 2011

Tempt Your Kids with Beautifully Cut Vegetables

Since vegetables are the source of all nutrients our body needs, we try our best to encourage children to eat them. The problem is.... kids are also tricky, they make all the best ways possible to escape those foods, and at the end you're left staring at the plate of veggies. But parent as we are, we need to be a little more tricky to twist things up. It's not actually as hard as you think it is, you only need a little more patience and a little more tips.

One of the most common ways we do are the following:

Flower Petals

Cut vegetables like carrots, radish and potatoes into slices then press down with a cookie cutter. You can also use a carving knife by cutting narrow V shapes into every 90 degrees angle of a slice vegetable and take them out. For tomatoes and mushrooms like shitake, make 2 incisions on top of the vegetables and bevel these cuts by inserting the knife diagonally into them, creating a crown looking top. Since flowers are cheerful, put something sweet like cubed colorful "denser" gelatins along with your shaped veggies to make the plate more attractive to your little ones.

Diagonal

Bias or diagonally cutting will expose a better surface area of the vegetable which makes it faster to cook. Place the vegetable on a cutting board and slice the food at an angle that can produce elongated pieces. A paring knife will cut easily and hold the pieces together. Although this is the best vegetable if you want to grill your veggies, the idea may not be so inviting for picky kids, except for those who really enjoys veggies.

Here are other ways to cut your vegetables beautifully. If you have a mandolin, it will make you get into your goal quick and sound, beautifully-cut and shaped vegetables in seconds! But like most people who don't have a mandolin in the kitchen, sharp knives are still the best option.

 

Tuesday, August 2, 2011

Cook Very Delicious Mahi Mahi More Than Just Grill It

Whether steamed or fried, sauteed or grilled, mahi mahi comes out among the most delicious fish meals I have ever tasted. It has a fairly lean meat with mild sweet flavor that is pinkish to grayish white when raw, and flakey off-white when cooked. Mahi mahi adapts well to any seasonings making it perfect when cooked in different ways. Each of the techniques below renders a fantastic mahi mahi dish which became even more wonderful using only a single pan.

Frying

In frying mahi mahi, dredge the fish in flour and seasonings. Heat the frying pan until hot before adding the oil. When the oil starts to hiss or almost smoky, add fillets in the pan for 3 to 4 minutes each sides depending on the size of your fillets. Try turning your fish just once. When the meat turns opaque, your fish is done.

Grilling

Pan-grilled mahi mahi is very delicious. Put the fillets on a lightly greased grill pan and place the pan 4 to 6 inches above hot coals or fire. Baste with a prepared rub, marinade or plain butter or oil then cover. If you're cooking a large fillet, you can put the fish with skin side down on a foil. Cook until the fish flakes.

Poaching

To deliciously pouch this fish, make just enough amount of broth seasoned with herbs and spices then simmer in a pan. Slip in mahi mahi then cover to simmer on the stovetop for about 15 minutes or until fish has turned white.

Sautéing

To sauté is to cook your mahi mahi over high heat in a pan. Cut fish in small fillets, season and brush all sides with oil. Place fillets in a non-stick pan and cook until meat flakes easily with a fork. A well-sautéed fish is golden brown on the outside and moist and tender on the inside.

Steaming

Put water in a saucepan. You can add herbs and spices to enhance the taste of your steamed fish. Insert a steamer basket and place the lightly seasoned mahi mahi onto the steamer. Cover pan and allow to boil. The fish will cook 6 to 8 minutes or 10-15 minutes for a larger cut fillet.

Regardless of how you cook mahi mahi, you will notice that the outside is crisp while the inside is moist and tender. Bear in mind that like any fish, mahi mahi comes out best when cooked at high temperatures for shorter times, and for as long as you don't overcook the fish, it will deliver you one of the most fantastic pan-cooked seafood you can ever have.

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