About Tina Addair Expertise I can answer general questions on virtually any cooking related subject. I have reliable knowledge on cooking for large groups, cooking methods and techniques, ingredients, recipes and safety issues. My personal favorites are meat, seafood, poultry, and desserts, but enjoy everything. I do not have extensive knowledge about world cuisine, but can answer general questions relating to this subject.
Experience I have been actively cooking and studying the subject on my own for about 15 years. I worked as both a line and banquet chef for 4 years, and have trained as a pastry chef.
Awards and Honors I received a Customer Satisfaction Award from the hotel I worked at for being personally recognized by patrons for preparing outstanding meals.
Question I AM spending more time cooking & enjoying it. i think i might enjoy it more if I added some good quality help mates to my act.
How about some advice?
1) I NEED A GOOD CHEF'S KNIVE ONLY 1 ($$) WHICH SIZE SHOULD I CONSIDER & FOR WHAT REASONS 6" 8" 10" ? RATHER THAN JUST SELECT THE MIDDLE. THERE'S GOT TO BE OTHER REASONS FOR SELECTING A 6" KNIVE OTHER THAN SMALL HANDS
HOW ABOUT CALPHALON ($$$)?
THANKS
2) I'd like to get into slow cooking - convenience, tenderness, flavor etc.
Any advice?
I saw a
West Bend 84754 4-Quart Slow Cooker that looked like it would meet my need for $35 at Amazon - even sat on a griddle for when you needed to brown http://www.epinions.com/hmgd-review-5272-15FBD3A0-3900DF4B-prod2
THANKS I'VE GOT TO STOP USING A STEAK KNIVE TO PREPARE FOODS AND I'VE GOT TO START PREPARING LOW COST CUTS OF MEAT SO THEY ARE TENDER & FLAVORFUL
Answer Hello Lou! As far as the knife size to go with, your hand size IS a big consideration. You want the knife to feel comfortable in your hand, both in size and weight. If you feel a 10" knife would be too awkward, go with an 8". A 10", however, gives you more versatility, and also aids in cutting because larger knives tend to be weighted heavier toward the handle, so you get a faster, more precise cut without having to put as much of your own muscle into it.
As for the brand to get, there are a lot of quality knives on the market. I personally have no experience with Calphalon, but they have a good reputation. I usually use Wustoff knives. They have a good weight, feel steady in your hand, and with the proper care, keep an excellent edge. You do want to invest in good sharpening equipment and LEARN HOW TO SHARPEN PROPERLY. A bad sharpening job can ruin a blade (as can putting the knife in a dishwasher or not storing it properly).
The experience I've had with most slow cookers over the years are that, from low-end to high-end, they are all pretty good and tend to last. A main thing you want to consider is the quantities of food you will be preparing, because some of them don't hold very much. By the same token, if you'll be wanting to put a large roast with vegetables and such all in one pot, you'll want a larger one. If you don't mind spending the money (and actually it looks like a pretty good deal), go with the automated Rival. It's convenient, and the recipe storage feature is very impressive. I feel it's definitely worth $60.
Hope this helps. If you have any more questions, feel free to ask.
