Cutting Boards: Two is Better than One Kitchen Essential

It is not always the case when outfitting a small Kitchen, but when it comes to cutting boards, two is better than one.  For sanitary reasons, all home Kitchen should have at least two boards:

1. One board for foods that can be eaten raw, such as fruits, vegetables, bread and cheese  
2. One board for preparing raw meats, poultry and fish.

There are three main material types of cutting boards that will not damage your knives:

1. Wood
2. Plastic
3. Hard Rubber

I have tried all three materials and I have chosen the two which best fits the way I prep, cook and clean in the Kitchen.

I favor a wood cutting board for my fruits and vegetables, as it can be used in the Kitchen for prep work and is attractive enough to be used in the Dining Room for serving bread and cheese.  

Below, my favorite wood board is by John Boos & Co.:

Below, the Boos Block Cutting Board is classic in design, reversible in use and durable in wear:

The Boos Block board is crafted in the USA from North American hard rock maple and the board is of edge grain construction. To prevent slippage on the countertop, I place a damp cloth underneath before I start any work. For $30, the 10" x 16" size is large enough to handle daily chopping tasks but small enough to wash comfortably in the most Kitchen sinks.  Wood boards cannot go in the dishwasher and must be hand washed thoroughly.

I give it a rubdown every 3 to 4 weeks with food-safe mineral oil when the wood looks dry to prevent cracks.  I have had my Boos cutting board for several years and it still looks great with only minor surface scratches that can be sanded down if they get any deeper.

Below:  I prefer to oil my board with the intriguingly named Boos Block Mystery Oil.  It is a combination of mineral oil, linseed oil and orange oil and smells great :

I favor a plastic cutting board for prepping all raw meats, poultry and fish.

Below, the OXO Good Grips Utility Board, clean in design, reversible in use, simple in maintenance:

The OXO Good Grip Utility Board is made from non-porous, odor-resisting polypropylene and has non slip edges so it sits stable on the countertop.  It is lightweight and reversible with a flat side and a grooved edge side for capturing meat juices.  For $15, the 10-1/2" x 14" size is perfect for all my meat prep uses.  I have had mine for three months now and shallow cuts are visible on the surface.  Since I use this board for raw meats, I like the fact that I can put it in the dishwasher to sanitize it. When the surface is scarred enough to catch a cloth I will replace it as it cannot be sanded down.

Below:  The OXO Utility Board also comes with a red edge, so you can use the red one for raw meats and the black one for the fruits and vegetables:

I like and dislike the hard rubber cutting board type which is used primarily in commercial kitchen.

Below, the Sani-Tuff Hard Rubber Board:

At $35, the smallest size is 12" x 18" which just barely fits into my Kitchen sink.  It is a balnd beige color and has no aesthetic appeal at all. It is non-slip on the countertop and is very heavy to maneuver and lift in the Kitchen.  It can be cleaned in the dishwasher for the wash cycle but must be removed prior to the drying cycle as it will warp.  Like the wood board, surface scratches can be sanded down.

How to Clean your Cutting Boards:

1. Scrub under hot running water
2. Scrub under hot, soapy water
3. Dry thoroughly by standing board on end with enough room around board for air circulation
4. Store

The most important lesson to be learned in cutting board basics is not which type of board to pick, but how to sanitize your board properly after each use.  So be keen and keep your boards clean.

Victorinox Fibrox-Budget Knife Essentials

I have been separated from my Shun, Global and Wusthof knives for several months, as they unfortunately did not make it with me on our move back to New York from California. Knife-less in our new Kitchen, I vowed to be reunited with my old knives one day. A new budget friendly knife set was in order and this would require research.What I lost in not having access to my cutlery, I gained in knowledge of knife design, construction and maintenance.

For the novice and experienced home cook alike, there are only three knives required:

1. 8" Chef's knife
2. Paring knife
3. Serrated bread knife

A matching knife block set may look nice, but is not necessary and something I strongly discouraged.  Mix brands to get the best quality and performance for what you can afford.

I found that the Victorinox (formerly Forschner by Victorinox) Fibrox line came out highly rated for the three essentials types of knives. The blades are stamped, rather than forged, but because they are manufactured by Victorinox, the maker of the original Swiss Army knife, and are of high carbon steel, the edges are sharp and can be easily resharpened, a plus for the home cook.

My new knife essentials are not only affordable and give me a keen edge in the Kitchen, but also, to my delight and surprise, a matching set.

Below, the Victorinox 8" Chef's Knife , at approximately $25, is balanced, lightweight, has a curved blade shape and non-slip, ergonomic Fibrox handle that is comfortable in the hand:

Below,  Victorinox 3-1/4" Paring Knife,  at approximately $6, is lightweight with a nylon handle and a somewhat flexible blade, which makes peeling a breeze :

 
















Below, Victorinox 10-1/4" Curved Bread Knife, at approximately $25, has the Fibrox handle and is multifunctional, cutting easily through bread, cakes, tomatoes and sandwiches:

Lodge Double Dutch Oven: Hot and Heavy Kitchen Essential

My favorite pan is my Lodge 12" Diameter Cast Iron Skillet.  It is the pan I use almost every time I am at the stove.

A close second is also cast iron and is the Lodge Double Dutch Oven.

I am always on a quest for multifunctional products for our studio apartment, especially for our edited Kitchen.

It is a 3 in 1 combo wonder:

1) Base and lid are Dutch oven
2) Base alone is 5 quart pot for stove top use or deep casserole dish for oven use
3) Lid alone is a skillet for stove top use or shallow baking dish for oven use

The factory pre-seasoning is not sufficient and food does stick the first few tries, so a little effort is required at the beginning to build up the non stick surface. The cast iron is an excellent conductor of heat and weighing in at 14lbs, this set is definitely hot and heavy to handle, but the pros far outweigh the cons.

At $32, it is an extremely affordable Kitchen essential.

Duck link: Lodge Logic Double Dutch Oven L8DD3

Ceramic Mixing Bowls: Rainbow Nesting in the Kitchen

While I am a big fan of all things white for the Kitchen, I know I would have a big smile on my face seeing a rainbow nesting in the Kitchen.

Below, a beautiful, ceramic 7 piece mixing bowl set by Waechtersbach, a German company founded in 1932.

 
I love the combination of the simple footed shape and the glossy brilliant colors.
While the set can be used for mixing and serving, it is not dishwasher, oven, microwave or freezer safe and at $199.99, definitely not budget safe. 

Duck link: Williams-Sonoma

Below, a more budget friendly option is the Sensations II 8 Piece Mixing Bow Set by Gibson, an American company founded in 1979.

While the shapes may not be as elegant, the colors may not as be as brilliant and the bowl size may not be as large as the Waechtersbach set, this set does have several advantages. In addition to being used for mixing and serving, the set is dishwasher, microwave and oven safe and at $23.98, a steal to boot.

Duck link: Walmart


We all can afford a little color in our Kitchen.


 

Lodge Cast Iron Skillet: The Kitchen Workhorse

I lost my favorite pan, the Lodge Logic 12" Diameter Cast Iron Skillet, on our move from New York City  to the Caribbean last year.

I LOVED this pan. 

I bought it many years ago and in the Kitchen, we were both the same, young and unseasoned.

But in no time, we changed. 

Like as a trusty steed, my pan would await me everyday, a workhorse at the stove top.

Together, we would practice basic cooking techniques: sauteing, roasting, frying, poaching, steaming, stir-frying, baking and so on.

We had a symbiotic relationship. Each day, I developed as a cook and each day, my pan developed a patina.

While its exterior of crusty, hardened oil manifested its age, its interior, glossy and smooth, demonstrated its experience.

Out of respect for my old Kitchen companion, I did not want to replace the pan until we moved into our new apartment, a couple of months ago.
I found it at our local Target store for under $20, only a few dollars more than I remember purchasing it for years ago.

My new pan is similar, but is different from my beloved one.

The new one is befitting our new life, it is pre-seasoned and is ready to get cooking.