Grating Ginger

If you've seen a recipe that calls for "grated" ginger and don't have any implement that grates other than a cheese grater, here is what you need: a ginger grater.  Now, I don't often go in for implements that have only one use, but for this it's totally worth it.

There are more varieties than one would guess for a sole-use implement.  I picked up a lovely painted ceramic one at a market in Aix-en-Provence last year as a gift for a friend.  I so wished I had gotten myself one that I went hunting for one when I returned.  I found a very utiltarian one at our local Asian market for around $5.  It's not pretty like the one I brought my friend, but it does a superb job of producing pulpy "grated" ginger.

Why would you want grated ginger versus minced or chopped?  There are times when you need it to blend into a liquid and not leave chunks that even the finest mince would leave.  Grating also releases more juice and results in a slightly milder flavor than mincing or chopping. That means the effect on a dish is different and can be taken into account when deciding which method to use. The three methods line up in order of intensity from least (grated) to most (chopped). I think about using grating if I want the flavor of ginger, but mincing or chopping if I want the taste to jump out.

I hope you have an excuse to use grated ginger and find yourself a ginger grater!

Microplane magic

One of the essential tools in my kitchen is a microplane.  They come in multiple forms (e.g., zesters, graters, shavers) and shapes (long and narrow, fat and short, upright, hand-held, etc.).  I have two long and narrow ones now - one zester and one grater.  The microplane zester is just amazing compared to what came before it.  On the old zesters most of what came off was mush and half the zest was left on the implement - let alone the not infrequent scraping of skin on the zester itself.  With a microplane zester virtually all of the zest slides right off and in the perfect miniscule small gratings.  You still have to be careful to avoid shearing off knuckle skin, but like a sharp knife, you have to use so little pressure that as long as your fingers are out of the way, you are much less likely to hurt yourself than with the old implements.

For a fascinating read on how the microplane came to be a kitchen implement, go to this New York Times article.  To sum up, it seems the microplane was really meant for to be a rasp used on a hacksaw frame for woodworking, but found its way into the kitchen and many a cook's heart.  While the Grace Manufacturing company may not be excited about producing a kitchen gadget, I am indebted to them and I wouldn't want to live without one. Do you remember the lime zest you need for making the killer margaritas I mentioned in a past post? The microplane is the only way to go.  Your wrists, knuckles, and fingertips will thank you.

My favorite pots & pans

People often ask what kitchen equipment I like.  I can be picky when it comes to particular items.  Pots and pans are important.

I have use for three brands of cookware, one inexpensive and the other two not so much.  For steaming, poaching and boiling I am perfectly comfortable the cooper bottom pans of Revere.  These were the staple of my childhood and I see no reason to exchange these pans for anything else. Using a much more expensive brand for these cooking methods is overkill for my purposes.

Now, if you want to make sauces or curds or sear and roast meats you need something quite different.  If only I could give it more stars, All-Clad is my brand of choice for these activities.  Most of my pots and pans come from the All-Clad stainless or LTD lines and I won't use a different brand frying pan.

If you want to make stews, cassoulets, and braised items, I am a big fan of Le Creuset.  If you can tolerate their weight, they make excellent pots for these cooking methods AND they come in fun colors!  All of these brands, used properly and for the proper cooking method, will last a lifetime.

Salt Cellars

Olive Wood Salt Cellar from La Tienda

Ok, I'll admit, I'm probably obsessed with salt cellars and salt.

I buy salts for particular purposes and  I've always wanted a way to store the various salts where they can be accessed quickly and easily.  A jar in a cupboard or worse yet, some ziplock fancy bag, just doesn't cut it.  Salt cellars are the way to go.  I also wanted something with a lid so I could leave it out on the counter - again, easy accessibility is the key.  I found my nirvana.  Beautiful carved olive wood double salt cellars.  These were just the ticket and I want to rave about them.  Just have to give a slight nudge to one side and it opens easily, nicely, and perfect size to grab a pinch of salt and sprinkle over whatever dish you're cooking.  I have three sets of two.  Yup, you got it, I have six easily accessible choices of salt at my fingertips.  To boot, the containers are beautiful - each with its own delightful wood grain on top.  I've memorized which salt is in which container by the top.  I'm also one of those wacky types that has about 30 jars of different spices and herbs and not one with an accurate label or any label at all.

Why so many?  Gray salt goes best with greens.  Kosher for most everything else.  Chunkier sea salt for grinding in a mortar and pestle (or spice grinder) when making spice blends or pastes.  The others?  Well, let's just say I'm strange that way.  Nevertheless, if you're wanting easy access to sprinkling salt on your food as you cook (or I suppose, heaven forbid, you could use the 2nd side for pepper) and gorgeous woodwork on your counter to show off, this is the ticket for you.  I know there are other options out there, but these are the most beautiful I have seen.  Here is the link if you want to order one.  I have no investment in this company, just love this product.