Sharpeners come in a wide variety ranging from manual sharpening devices, sharpening steels and stones to electric sharpeners. This is a huge topic, way too big to cover here. What’s important is that you choose one that you’re comfortable with and use it regularly. I currently use a manual knife sharpener made by Wusthof periodically to sharpen my knives and a honing steel on a regular basis to maintain the sharp edge.
|Chocolate Espresso Pot de Crème (click here for the recipe)|
The food often sticks to the back of the zester, so remember to scrape everything from the back of it when you’re done.
the most important things we learned in culinary school was how to properly season your food. I still remember this lesson from one of my first classes. After pureeing fresh vegetables and herbs in a food processor to make gazpacho, we were told to season it with salt. Every time we thought the dish was properly seasoned, our instructor would tell us to add a little more salt and taste it again. Each time we added more salt, the soup tasted a little better as all of the flavors in the dish came to life. It finally reached a point when adding more salt didn’t improve the flavor anymore and that’s when we knew it was properly seasoned. You can create a wonderful, complex dish but it won’t be perfect unless you’ve seasoned it properly with salt because salt brings out all of the other flavors in the dish. Remember to season your food in stages and taste as you go. There’s a reason why Food Network chefs are always talking about seasoning your food in stages to create layers of flavor.
of salt in another bowl for seasoning the meat or keep one hand dry for touching the salt and the other hand to touch the meat.
|Finishing salts: (clockwise from left) Halen Mon Gold (smoked salt from the Welsh coast), Haleakala Ruby from Molokai, and Maldon Sea Salt flakes from England’s south coast|