Kitchen knife selection depends on variety of factors – TEAM Resources

Reading Time: 5 minutes

Published: June 12, 2003

Father’s Day is June 15. In my collection, I found this poem.

In Daddy’s Shoes

How proud you are of your wee tot,

His antics oft amuse;

You laugh to see him wear your hat,

He likes to try your shoes.

Not very many years will pass

Until that hat will fit; some day he’ll step into your shoes …

Just stop and think a bit.

To him you are a hero now,

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A wise man and a king.

He watches what you say and do

And copies everything.

May you help him to grow up strong

And wise, gentle and true;

The kind of man that he will be

Is largely up to you.

So it may be an upward path,

The way of life you choose,

Your lad walks right behind you

He’ll follow in your shoes.

– author unknown

Gift basket

One of the most appreciated gifts Don has received is a basket of all of his favourite things. Gift baskets put together in this way show you care and have been paying attention and understand what it is they enjoy and like. It isn’t the quantity that counts, but the noticing of what is special to that person. Here are some suggestions for making a personal gourmet gift basket:

  • Choose a basket of appropriate size, design and colour and line the bottom with tissue paper.
  • Arrange items in the basket: clothing; toiletries such as manicure set or nail clippers or files, after-shave or cologne; edibles such as cookies, biscuits, cheese, candy, gum, beverages, jams, jellies, a personalized coffee mug, coffee grinder, pepper grinder; handyman tools, or gadgets for gardening, barbecuing or the computer; magazine subscription; small photo album or frame of his family; hobby items, craft supplies or sport items.
  • Next, lay two pieces of clear or coloured cellophane, shrink wrap, or wrapping paper on the floor in a cross shape and place the basket on top. Clear cellophane or Saran Wrap works well so he can see inside his basket of treasures.

Bring the paper or shrink wrap up and over, gathering it at the top, and tie with a ribbon or twist tie, leaving some paper at the top for slicing for a decorative look. Add your label, card or bow.

Another idea is giving a basket of supplies of something the two of you could do together, such as a picnic, craft or puzzle, or a game. The gift of time together can be one of the most treasured.

Knives, needles and pins

Dear TEAM: I was at a garage sale last weekend and an elderly lady sold me her collection of utility knives. I think there is a certain etiquette about using certain knives for certain things. I just finished chopping rhubarb and realized the knife I was using was a cake and bread knife.

Also, I was talking to a man who repairs First Nations beadwork and also does beadwork. He was telling me that there are sewing needles for beading. So, when you buy a package of needles, there are certain needles for doing certain jobs, and also pins for certain things and thread for doing certain jobs. – S.M., Sask.

Dear S.M.: Selecting the knife you need depends on your culinary experience, the style of cooking you prefer and the amount of money you wish to spend.

  • Boning knife: Ten-12 centimetre (four-five inch) blade. A flexible knife for separating meat from the bone. This knife is more efficient than using a rigid knife.
  • Bread knife: Twenty-three cm (nine inch) blade. This sharp, scalloped blade bites the bread and avoids squashing the loaf.
  • Chef’s knife: Ten-30 cm (four to 12 inch) blade. This versatile knife has many skills but it is especially useful when it comes to chopping and dicing. Select a blade length that is comfortable for you. Use a longer knife for the bigger jobs.
  • Cleaver: Fifteen cm (six inch) blade. Chops through bones and joints. You can even use the flat side to crush peppercorns and other spices.
  • Fish filet: Eighteen cm (seven inch) blade. This thin, long blade has great flexibility for filleting fish. A superior tool.
  • Ham slicer: Twenty-five cm (10 inch) blade. Designed specifically for slicing through the unique texture of a ham.
  • Oriental cleaver: Eighteen cm (seven inch) blade. It’s called a cleaver but it’s really a fine chopper and dicer of vegetables, herbs, meats and fruits. It is not to be used to chop bones.
  • Paring knife: Seven to 10 cm (three to four inch) blade. This is the most commonly used knife in the kitchen. Used primarily for hand-held tasks when control is essential. Variations include the bird’s beak designed for peeling small round fruits and vegetables.
  • Salmon slicer: Thirty cm (12 inch) blade. This long thin and exceptionally flexible blade is designed for slicing smoked salmon.
  • Slicer/carver: Twenty-25 cm (eight to 10 inch) blade. For carving paper-thin slices of meats, fruits and vegetables. The pointed tip cuts around bones or pieces of melon.
  • Steak knife: Twelve cm (five inch) blade. This sharp blade cuts through thick steaks and chops. It is designed to be an integral part of any place setting.
  • Tomato/bagel knife: Twelve cm (five inch) blade. This serrated knife is great for cutting something that’s soft on the inside and tough on the outside.
  • Utility knife: Fifteen cm (six inch) blade. This is a cross between a paring and chef’s knife. This all-purpose knife is designed for a variety of everyday tasks.
  • Fork: Twenty cm (eight inch) length. This is a carving knife’s assistant. It’s used to hold meat in place while slicing. It also helps to transfer meat from pan to plate.
  • Sharpening steel: Twenty-25 cm (eight to 10 inch) steel is intended to maintain the sharp edge of your knives. Try to use the steel on a regular basis.

Source: www.kitchenemporium.com.

Beadwork needles

In terms of sources of information about beadwork needles, you could check the library, bookstores or websites. I went to the website 7echoes.com/needles.htm, and found Needles for Beadwork by The Beadwrangler. This site gives detailed information on the types of needles to use and more.

As well, at bookstores such as McNally Robinson, Coles and Chapters, there are several books on beadwork that you can buy or order. As one of the fastest growing crafts, the art of beading has reached a high level of popularity. The Beadworker’s Companion by Judith Durant and Jean Campbell is full of definitions and illustrations of bead designs, tools and techniques. Which bead to use, what thread fits and how to combine beadwork with other crafts such as weaving, knitting and crocheting are some of the topics covered. There are also two books published in 2003 that are not yet available but can be pre-ordered from Chapters: Beginner’s Guide to Beadwork by Madeleine Rollason and Native American Beadwork by Theresa Geary.

Subtle on the pineapple

The following recipe is a pineapple coconut square that I really like. I am not particularly fond of pineapple, but this has a subtle pineapple taste, and I have substituted about 1/2 cup (125 mL) finely chopped apples for some of the pineapple.

Pineapple coconut squares

Filling:

2 cups crushed 500 mL

pineapple (or 11/2

cups pineapple and

1/2 cup finely chopped apples)

1 cup sugar 250 mL

1/2 cup flour 125 mL

2 eggs

Combine pineapple, sugar, flour and beaten eggs. Cook until thick, then cool.

Combine ingredients for crumb mixture.

Crumb mixture:

21/4 cups flour 550 mL

1 teaspoon baking 5 mL

powder

1/2 teaspoon salt 2 mL

2 cups rolled oats 500 mL

1 cup brown sugar 250 mL

1 cup melted butter 125 mL

Press into nine x 13 inch (22 x 33 cm) pan. Bake at 325 F (160 C) for 10 minutes. Pour filling into pan.

Topping:

2 eggs

1 cup sugar 250 mL

1/2 cup butter, melted 125 mL

11/4 cups coconut 300 mL

Spread topping over filling. Bake at 325 F (160 C) for 1/2 hour, or until the coconut top is lightly browned.

Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.

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