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New Item! In this vid Michele tests the new Cuisipro Decorating Pen. Fill it with your favorite sauce and decorate plates, pastries, etc. as easily as writing with a thick pen. We tested it with ketchup...but I'd rather see it full of chocolate sauce! First person to bring a cupcake into the store gets a decorating pen to take home and test themselves. Watch the video for details! $9.95, not (yet) in our web store.
Twist Biodegradable Cleaning Cloths and Sponges: Another DailyGrommet feature available at KitchenArts. One reusable Twist Clean sponge cloth outlasts 17 rolls of paper toweling, and yet it’s made of natural fibers and is totally biodegradable when you’re done with it. Check the vid, we're partnering with Grommet to offer a pack of Twist products for $15, order them here.
KitchenArts owner Owen Mack appears today on DailyGrommet.com talking about the Mac Pro Santoku (one of our fave knives). Check it out! Click thru to the Grommet site for more info, or buy it here.
It's slaw season. All those beautiful cabbages just waiting to be cut into thin shreds and tossed with piquant dressing. And cukes, which you can slice into see-through rounds and tuck into summer sandwiches. Probably every time you read a recipe that says, "Use a mandoline to. . .," you roll your eyes and turn the page. Who has one of those expensive things, with half a dozen blades? Anyway, aren't they dangerous? Not if you're using the Japanese-made Kyocero slicer ($24.95) with a plastic body, ceramic blade, and a guard to protect your fingers. The blade adjusts so you can use the slicer for potatoes, green peppers, and zucchini, which need to be a little thicker. The food processor, which revolutionized kitchen tasks like chopping and pureeing, does a poor job turning these vegetables into even slices. A hand-held Kyocero will reduce a giant head of cabbage into a sublime slaw in minutes. Available at Kitchen Arts, 215 Newbury St., 617-266-8701
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And we have a winner! Patrice from the Fenway brought us an ear of corn this morning, so we immediately made her run the new Kuhn Rikon Corn Zipper over it. Check the video and see! Patrice got hers for free, the rest of y'all will have to fork over $11.95 if you want one.
Mr. Tomelden, the Pug’s principal owner, says he’s planting a garden to take advantage of tax subsidies the city offers in his neighborhood if he covers his roof with plants.
The Chicago chef Rick Bayless uses tomatoes and chilies he grows atop his restaurant Frontera Grill to make Rooftop Salsa.
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Another new item, another fan challenge: We need to test out the new wide Kuhn Rikon Corn Zipper. First person to bring an ear of corn into the store for us to zip gets to keep the Corn Zipper. (I know it's not really corn season yet...do your best) Ready, set....GO! The corn zipper retails for $11.95. It's available online here.
Imp't knives #2 and #3: paring knives and serrated knives. These two knives (plus a chef knife) will do 95% of your food prep. Other knives are for very specific purposes: boning, carving, etc. So the answer to the "Do I need a set of knives?" question is: No. Not a "full" set anyway.
A good general purpose paring knife has a 3.5" blade. My faves are the Wusthof Classic ($39.99) and the red handled Forschner ($5.95). My favorite serrated knife is also a Forschner: #40547 goes for $29.95. Wusthof makes these knives in a few sizes. The 8" (as seen in the video) is really too short and narrow. Get the 9" or 10" instead.
Coming up next: The difference (besides $$) between forged and stamped knives. Is the $$ worth it? What makes a knife good anyway?
Big, delicious fruits like mangos and papayas take little effort to peel with the 3-inch wide, ultra-sharp Ceramic Mega Peeler, made by Kyocera ($20). The peeler, with a blade made from zirconium oxide set at a 45-degree angle, also makes the task of paring away the tough, thick skins of root vegetables, like jicamas and turnips, a snap. An ergonomic handle feels comfortable in your palm and makes maneuvering around curvy fruits and vegetables easy. Available at Kitchen Arts, 215 Newbury St., Boston, 617-266-8701
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The #1 most important knife to have is an 8" chef knife. Not a 6", and definitely not a slicer with a narrow blade. Watch this video and find out why. The #2 most important knife is a paring knife. More on that later.
Our favorite 8" chef knife remains the Wusthof Classic. It's been our favorite ever since we opened in 1980. This knife is the benchmark, the gold standard. $119.99 in our web store (and in our real store too!) A less expensive alternative is the Forschner Fibrox for $29.95. I'll get into the differences in a day or two. What's your favorite chef knife? Drop a comment and let me know!
Here at KitchenArts people often want our opinion on knives, as in "What are the most important knives to have?" and "Do I need a set of knives?" or perhaps "I only have $50, what should I get?" and then there's "This chef knife is $120, this one's $29. What's the difference?"
Over the next couple of days I'll answer these questions, with the knives above as examples: The three knives on top are Forschner Fibrox, the ones below are Wusthof Classics. Stay tuned! And leave a comment if you have a question.
Just got in these sweet PolyFlax boards, made of recycled milk jugs and flax husks (!!) I need some feedback from a tester. Want a free board? Watch the video for details. UPDATE: The free board has been given away to John from JP. It took four hours for someone to watch this vid and come in the store. Cool. Enjoy the board John, we await your test notes...
We're kicking off our monthly event series with a knife sharpening event. Come by our new location between 6:30 and 8:30 on Thurday, June 18th and learn how to keep your knives sharp. Bring your dull knives and your sharpening gear; we'll be focusing on what works for you (and what doesn't), improving your technique and making recommendations. Wine and cheese will be served!
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Our new location is between Exeter and Fairfield Streets, one block up from our old location. Look for our new sign and you'll find us!
Wow this site Supercook looks amazing. Supercook recommends recipes to you based on the ingredients in your kitchen. We here at KitchenArts (ok, I mean me...) don't know as much about recipes as we should, so that's why I want to be friends. Hey Supercook! Need some super gear? (Story via Mashable) Ok, ok, so I only watched the video above...anyway, off to check it out.
Today I met local Beacon Hill blogger Jessie of Besotted Gourmet. She started her blog a few months back, writing up recipes and taking pictures. Here's her recent post on Tuscan White Bean Soup with Kale. Jessie: You are invited to bring lunch by KitchenArts anytime. Just call ahead to make sure I'm in....
