Wednesday, September 12, 2012

Kitchen Essentials Part 1: Cutting Boards, Knives, and Technique

Kitchen Essentials

Part 1: Cutting Boards, Knives, and Technique

First things first, before I begin with the recipes, it would be irresponsible not to give you a list of essentials. 

  • It is important to use separate utensils to prevent cross contamination. 
    • I was taught to use separate cutting boards and cutting knives for meat and vegetables. Raw and undercooked meat carries the bacteria Salmonella, and cross contamination onto uncooked food often results in food poisoning. In other words, you don't want raw chicken juice as a "Salmonella" dressing on your salad or vegetables. 
    • Color-coded Cutting Boards
    • I would also stay away from cutting meat on unsealed wooden cutting boards, they are difficult to clean thoroughly. But they are great for rolling out dough.
  • Use the proper tools for the job. 
    • I like to use different sized Santoku knives for most of my prep work. 
    • Make sure to get a good knife that fits your hands. A Pro Chef endorsing it doesn't necessarily mean it's right for you.
    • Here is a list of my essential knives: Santoku, Serrated, Paring, and Curved Paring.

Monday, September 10, 2012

Welcome to Cooking for Kishore!

Emily & Kishore
Hi All! 
Welcome to Cooking for Kishore!

My name is Emily. I am a half Costa Rican,half Irish-American who will be getting married this November to my Hyderabadi love, Kishore.

My exposure to cooking came from my Mother, my Grandmothers, Aunts, Aunties, and other women in my  family. Meals were not exclusively Irish, Costa Rican or American; they were international /fusion cuisine before it became popular. Mom's peanut noodles, Grandma's black bean soup, Grandma's roasted root vegetables; being in the kitchen offered different smells, spices, and tastes.

The dreaded Pasta.
My adventures in cooking began one day when my mother was preparing dinner. I asked what was for dinner and she said the word I was dreading, "Pasta." 

"Pasta! Pasta? Really Pasta? Again?" 

Coming from a family of runners pasta had become the norm for at least 3 dinners a week. I had reached my limit and apparently so had my mother. 

"This is not a restaurant. If you don't want to eat the food I make, you better learn to cook for yourself."

That was all I needed to hear. Me being the hard-headed, strong-willed teenage I accepted the challenge. 

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