Three Knives Any Kitchen Should Have (Count Down To Christmas Recipe Of Sweets-20)
1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.
2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.
3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20
Rabanadas
Serves: 4
1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)
Measure the milk and sugar. Mix together in a medium bowl. Set aside.
Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.
Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.
Dip each slice of bread into the milk mixture, soaking each side competely.
Use a spatula or tongs to dip both sides of the soaked bread into the eggs.
In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.
Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.
Happy Eating!
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