Use A Scoop For Easier Measuring

It is very often that you need to measure multiple items into consistent amounts.  For instance, when making cookies the other day, I grabbed a scoop and all my cookies came out the same size.  Matzoh Balls is another great example.  To make them all look the same, and allow them to cook at the same rate, I use a scoop, or disher as we call them in the biz.

WHAT TO GET
You can purchase regular ice cream scoops from the store, and the will work just fine.  Usually though, the scoop is not a measurement like the ones we use in restaurants.  We tend to have many sizes, some can be very large, some can be very small, it all depends on your needs.

SIZES
Scoops/dishers that we use are numbered.  These numbers can usually be found in one of two places.  Either on the sweep in the middle (like the 8 in the photo), or around the handle, usually in the metal part that your thumb would rest on.  It is going to be a number anywhere from 6-60.

What the numbers mean, is a whole different ball of wax.  The numbers are a quick math calculation based on a quart, or 32 ounces.  The number basically means how many scoops it would take to make up a quart.  Colors do differentiate the sizes but each make will differ with their standards.

Example:
#8 scoop is = 4 ounces = 1/2 cup
32/8=4
(32 / Scoop # = Ounces)

Scoops
Size per Cup Oz Tbsp Cups
#4 1.0 8.0 16.0 1.0
#5 1.3 6.4 12.8 1.3
#6 1.5 5.3 10.7 0.7
#8 2.0 4.0 8.0 0.5
#10 2.5 3.2 6.4 0.4
#12 3.0 2.7 5.3 0.3
#16 4.0 2.0 4.0 0.3
#20 5.0 1.6 3.2 0.2
#24 6.0 1.3 2.7 0.2
#30 7.5 1.1 2.1 0.1
#40 10.0 0.8 1.6 0.1
#50 12.5 0.6 1.3 0.1
#60 15.0 0.5 1.1 0.1

WHERE TO GET IT
The chef’s favorite restaurant supply store is a great place to start.  If not there are many online resources available to locate them.  I prefer the Volrath brand myself.  Amazon has many different sizes available.

Personally I keep a #8, #30 and a #16 around for normal jobs.  They do make life very easy when you have to do tasks that are repetitive in nature to be sure!

Facebook Twitter Email Digg Linkedin
Posted in Gadgets & Tools, Quick Tips | Tagged , , | Leave a comment

Episode 21: Cutting Round Things

Today I tack how to cut round things.  Those tricky guys who try to roll over and catch you unawares… well worry no more!  We have the chef’s secret to keep your digits safe!

 

Facebook Twitter Email Digg Linkedin
Posted in Quick Tips, Videos | Tagged , , | Leave a comment

How cool is this Tea Infuser?

I love Uncrate.com  they have some pretty cool stuff, but this one might be one of the best yet!

http://uncrate.com/stuff/robot-tea-infuser/

Facebook Twitter Email Digg Linkedin
Posted in Gadgets & Tools | Tagged , | Leave a comment

Why use a Spice cabinet when a drawer works best?

I love spices, but I hate not being able to find them.  Nothing is more annoying than needing some Tumeric and you can’t find it because the jar is hidden in a cabinet.  I also am not a fan of hanging spiced on the wall where they can be exposed to light, which is not a good thing for them in general, and may or may not be attractive.

I have found the best way for me to use spices is to take over a drawer.  I moved my utensils out and put the spices in, right next to the stove where I have them within easy reach.

I keep most of my spices in this drawer and I keep them in alphabetical order.  I also line the bottom with the shelf liner to keep them from sliding all over the place.

Quick Tips

Date your spices so you know how old they are and make sure you don’t keep anything too long, or well past its prime.

It also allows me to quickly see levels if I need to pick up more.  I also turn any upside down when I finish one off.

And yes my spice drawer looks like this normally.  I keep them alphabetical too.

Facebook Twitter Email Digg Linkedin
Posted in Gadgets & Tools, Quick Tips | Tagged , | 5 Comments

Quick tips For Softer Cookies

You spent the last hour preparing and baking a wonderful batch of cookies, cleaning up after the mess all so you can enjoy a delicious warm cookie.  I am right there with you on that one.  Nothing tastes quite like it.

The problem is that we put them in their sealed container or bag only to have them turn hard and lose that chewiness we loved.  I am a fan of the soft cookie myself, so when I learned this trick I wanted to make sure as many people knew as possible.

THE TIPS
Always Store cookies in an air tight container.  The less air the better.

Place a slice of bread, I use the heel, in the container and your cookies will stay nice and soft for a few days.

I always undercook my cookies just a bit, as well as make sure to rotate the trays in the over (my top cooks way faster than the bottom racks)

Facebook Twitter Email Digg Linkedin
Posted in Quick Tips | Tagged , | Leave a comment

My Gear – A New Resource

If you have checked out the right sidebaar you will notice a new addition.  MY GEAR will serve as a compendium of all the gear I have in my kitchen and use often.  I will also include links to their articles and how to find the trickier ones online if you need help!

If you have any questions about specific items, please ask away!  If you have suggestions for a piece of gear I may like, by all means, let me know, I am always in the market for new things to try!

Facebook Twitter Email Digg Linkedin
Posted in Gadgets & Tools | Leave a comment

How knives are made

This is a great video from Popular science which tours one of the best knife factories in the world, and a perosnal favorite, J.A. Henkels

www.popsci.com/technology/article/2011-09/how-chefs-knife-made

Facebook Twitter Email Digg Linkedin
Posted in Videos | Tagged | Leave a comment

Pasta Fresca

When it comes to quick, easy to prepare-ahead meals, not much can top a good pasta.  Not only is it easy to reheat and work with, the combinations are endless.  The fact that the pasta really absorbs flavors over time is one of the best benefits.  Ever wonder why spaghetti tastes better on the second day?  Well it had time to mingle with the flavors and decided to keep some for itself.

Todays’ pasta is light and bright, with not a rich sauce.  Exactly what you want in a lunch.  Nothing so heavy it is going to slow you down all day, but with enough of the things that keep you going like carbs (it’s not a bad word, I promise!) and protein.

Continue reading “Pasta Fresca” »

Facebook Twitter Email Digg Linkedin
Posted in Recipes | Tagged , , | 1 Comment

A quick Kielbasa Hash

One of my friends gave me the idea for this years ago.  Its just a basic hash that is very versatile, and filling to boot.  You can make a quick batch and reheat for lunches, and even is great with eggs for breakfast.  An inexpensive way to make several meals.

I use Red bliss so I can save time by not having to peel them.  I wash them quickly and am ready!  Cut everything into the same size, this is so everything cooks the same roughly.  1/2 inch is perfect for my hashes.

Continue reading “A quick Kielbasa Hash” »

Facebook Twitter Email Digg Linkedin
Posted in Recipes | Tagged , , | Leave a comment

Risotto with Wild Mushrooms, Chicken and Rosemary

In case you can’t tell, I am kind of a mushroom nut.  Any chance I get I love to try new ones and mix them up in my favorite dishes.  Some act like little sponges, absorbing wonderful flavors, others bring their own taste and textures to the party.

Continue reading “Risotto with Wild Mushrooms, Chicken and Rosemary” »

Facebook Twitter Email Digg Linkedin
Posted in Recipes | Tagged , , | Leave a comment