The potato....
What is in a potato? For without such nutrition mankind and civilization would hardly have made it to the point we are at today.
The starchy russet or "Idaho" potato can be used in various applications. Boil, bake and fry are the favorites. Baked at 350 degrees in an over for 1 hour you can top with any leftovers from the fridge and pantry. Peeled, cut and boiled until fork tender, you can strain, add milk, butter or cream and serve aside any meat dish. Cut into 1/4 inch sticks you can toss them in a fryer at 350 degrees for 3 minutes, remove and pat the excess oil off, then plunge into the oil at 375 degrees until GBD (golden brown and delicious).
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What knife do I use for what?!?:
There are many knives out there for knife freaks (like me). They range from 2 inches to 12 inches, German steel or Japanese katana edge. Stainless or carbon steels, santoku or flat, boning and utility, French or Chef... what does it all mean?
Here's a few basics -
Chef knife: this blade ranges from 7-12 inches sometimes. 7-9 is what a typical home cook would best need and be most comfortable with. A nice German stainless steel (J.A. Henkels or Wustof) is reasonable in price, will hold a good edge, and is heavy enough to whack open a coconut or jar of pickles when need be. The down side is the edge will not be sushi chef quality (for those who care) and takes a little more effort to keep sharp since it is lower in carbon steel. Otherwise it will suit most of your home cooking needs.
Paring knife: The key to a paring knife... don't spend $50 on it! It is used for garnish work, tiny tasks, peeling shrimp and coring tomatoes. I honestly just get a $10-15 variety from Crate and Barrel or even just Macy's. The point is, you don't use it a lot. So don't spend a lot.
Bread knife: The knife that looks like a saw. Look for a thinned blade than your chef knife has. 8-10 inch varieties cover most jobs perfectly. Regarding brand, anything works. Mine is a Messermeister, I've seen those and J.A. Henkels styles which I enjoy both. I would suggest the triangle shaped teeth over the 'scalloped' edge as they call it.
All in all, stay safe. Sharp knives cause less injury because you don't have to struggle and risk slamming the knife down on your hand. A sharp knife requires minimal effort on the chef's part, and the worst I typically do is equivalent to a paper cut.
Above all, buy something you are excited to use!
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What are the STAPLE staples?!?:
Everyone probably knows, even if they don't realize it, what basic ingredients you should have in your pantry. Canned goods and dried starches can be stored for months and often years without losing any of their original quality. In ancient times there was no such thing as refrigeration, so food was either salted, preserved or dried. What our ancestors would call their cellar, we now call a pantry. So here are some things that I believe everyone should have in their pantries and cupboards:
- Cans of diced tomatoes
- 1 or 2 varieties of dried beans
- 2 or 3 varieties of dried pastas
- Raisins/cranberries
- Dried oregano
- Canned black or pinto beans
- Olives
- Onions
- Garlic
- Sugar
- Flour
- SALT
- Olive, grape and/or Canola oil
- Red wine vinegar
- White vinegar
A well and wisely stocked pantry means a well fed household.
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