Known as "Guillotine a Saucisson," this French kitchen tool is tailor made to cut those fabulous hardened meats like saucisson sec. So easy to work with when you have a professional deli slicer. on the the typically dull home-based knife,...
The ongoing no-gas crisis continues in my building. Tired of the electric coil burner-top offered by my landlord, I went out and bought an Induction cooktop. The one problem is cookware, namely my collection of stainless steel pans with copper...
Lacking puntarelle but want to something similarly savory? Rick Easton has a fabulous suggestion; use the stems of any green broccoli or rape. Making a pasta dinner, I tried Rick's trick with my new taglia. It led to a delightfully composed (and eaten!) salad. For...
Generally I depend on cast iron for my "go-to" cooking pots and pans. It holds heat well, gives fantastic results, and it's simple to maintain. Just season elbow grease, salt and oil. But the other night I decided to use my BakingSteel® flat top griddle or, as I...
My Raadvad Danish bread slicer put to good use in my latest 100 percent rye bread. Clearly this tool is much more than a toy, and will be used to make some more rye and seeded bread, not just miche!
Bread slicing isn't the most difficult task; basically it is a back-and-forth motion. Simple, right? But when I spotted this antique Danish slicer, I had to get it. It's ideal for rugged and dense breads, designed and engineered for performance. And I did give it a...
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