I'm not much of a cook or a baker, but one skill I have is making salads, both of the fruit and vegetable varieties. Lately I've been trying to keep a fresh example of each one in our fridge so we can enjoy them daily. I'm actually thinking of taking some salad-making tools with me on this trip, but that might be just a bit obsessive.
On a technical note, I highly recommend Kyocera ceramic knives and peelers for making salads of any sort. The blades are incredibly sharp, making slicing just about anyting a breeze, and I believe the nature of the ceramic blades does not impart any kind of taste to the food being sliced, as can sometimes happen with metal blades, especially with acidic fruits or vegetables.
I've also become enamored of the "Kyocera Adjustable Mandolin Slicer", which has a ceramic blade as well. I've always been a little leery of these things -- okay, I'll admit it, they frighten me! -- as the hand action required to use them could lead to sliced-off sections of fingers if one's attention wanders. But in the last few months I took the plunge, decided I would be extra careful, and it was most definitely worth it. This tool cuts down the slicing time for a vegetable salad by about two-thirds. In addition, it easily adjusts to four different settings for four different thicknesses of slices. And it's fun! (As long as you keep your eyes peeled, no pun intended.) -- PL
7 comments:
Mandolin Slicer... maan.... I've cut myself so many times on those things! Wafer thin potato slices just aren't worth it! lol, anyway, have a good trip, Pete.
Worth it if we wield it as if were apart of us like that of a ninja and then it may not slice everything from our finger to the napkin.lol
Enjoy the trip.
Pete,
If you're adventurous... you can get into flower petals... like roses and such in your salads.
Ceramic knives are terrific, and I believe they hold their edge a lot longer than metal knives. They're pretty expensive, but worth it if you use them a lot.
" usagiguy said...
Ceramic knives are terrific, and I believe they hold their edge a lot longer than metal knives. They're pretty expensive, but worth it if you use them a lot."
Stan, ever since I got my first one a few months ago, I don't want to use any other knives -- these ceramic things are so sharp they just kind of glide through food.
Of course, I think samurai should still stick with steel for their blades. -- PL
Hi Mr. L. It's a pleasure to find and read this blog, though I'm afraid it's terribly sad to hear after so many years you are moving on in your creative endeavors.
What an absolutely lovely salad. My husband is the cook in our family. I've seen the ceramic knives advertised, and have been wondering how they would work. Thanks to your comments, I think I know what to get him for his next birthday. :)
I wish you the best of luck. Enjoy your travels, and return home safely.
Rejoicing in the day,
-Mary
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