Now that we’ve covered safety in the kitchen, let’s get straight to the next important topic in our cooking school series: Tools, and more specifically, knives.

Simple Bites reader Alissa writes:

One question I have is about choosing the right tools during prep work.  I know my default is to select the smallest item (knife, bowl, etc) that will do the job, but it seems the chefs on television are always using huge bowls for tiny tasks, and 8-inch chef knives when I’m pulling out the paring knife.
I’d love to know what they teach about that in cooking school.

Great question, Alissa! Most people don’t realize is that using the correct knife can actually improve your cooking by:

• giving your food the appropriate texture
• accomplishing tasks more efficiently
• respectfully treating the food product
• helping you work in a safer manner

Without question, the knife is the most important tool in the kitchen and choosing the right knife for the job is an important step toward simplifying your cooking. [Read more…]

Welcome to the very first post in our Cooking School series. Here you will find tips and tricks on a wide variety of subjects from cooking techniques to basic knife skills, tool selection and tips on how to identify quality ingredients.

You don’t have to attend culinary school to be a whiz in the kitchen; however, there is a lot to be learned from the professionals. Whether you are a beginner cook or have been tending the stoves for decades, this series will both boost your confidence in the kitchen and inspire you to try new things.

Welcome! Tie on your apron and sharpen those knives–no wait! Read this post first, then reach for your knife. [Read more…]