Qu'est-ce que c'est?

Qu'est-ce que c'est?
What is this? Why is this here? Why do I have this?

What in the world is THAT thing for? How do I use it?

It's an avocado slicer. It works to both scoop the avocado out of the skin and slice it simultaneously. First you have to cut the avocado in half and carefully remove the pit, then use this tool to remove the soft flesh of the avocado.

Avocados, considered a fruit, are rich in potassium as well as B vitamins. Another health benefit is that avocados have been shown to lower blood serum cholesterol levels.

Most recognized recipe using avocados is guacamole. They are also used sliced in salads and mashed as a sandwich spread.



LINKS:
Cooking.com
Crate & Barrel
Chef's Catalog

Qu'est-ce que c'est?

Qu'est-ce que c'est?

What is this? Why is this here? Why do I have this?

Why is this frying pan so shallow? Isn't stuff going to spill and overflow all over my stove when I use this thing?

It's a crêpe pan. The idea is that the pan should be shallow, because you are only going to make the thinnest layer of egg pancake, and I would think that it might help in turning the crêpe, maybe.


Mix your crêpe batter—either homemade recipe, or a box mix (yes, there are such things—spoon or pour a very small amount of batter and then quickly tilt the pan to spread the batter out to cover the flat bottom of the pan. Wait for it to brown, then flip and continue cooking until done.

It does not take very long to cook a whole stack of crêpes, and once you've got the hang of it, you'll probably want to make crêpes all the time. Or, you can even freeze a batch of cooked crêpes, stored with waxed paper between them, in a zip-lock freezer bag.

Qu'est-ce que c'est? It is a crêpe pan. An all-around good thing to have in your kitchen.


The one I use is made by T-Fal, but many different brands manufacture them.


LINKS:
Steel Crêpe Pan $17.95 @ Stonewall Kitchen

Nonstick Crêpe Pan $19.95 @ Crate & Barrel

Crêpe Pan $16.99 @ The Home Marketplace

Crêpe definition: http://en.wikipedia.org/wiki/Crepe



NOTE:
I have a fun-and-delicious-looking recipe for a multi-layered crêpe cake which is stacked in a springform cake pan, but I have not attempted this recipe. Yet.

CoaSB: Basic Crepe Recipe

Qu'est-ce que c'est?

Qu'est-ce que c'est?
What is this? Why is this here? Why do I have this?

This looks like a hand-saw that I have in my garage—what am I supposed to do with it in my kitchen?

It's a bread knife. Using a sawing motion, the serrated edge cuts through the crust of bread without crushing the loaf. With the longer blade, you can cut through larger loaves, such as round breads, without that "double-cut" line or an uneven slice.


This knife will make short work of a bagel, too. But, I have to warn you: its blade will remain sharper than meat knives and for a longer time, if you are only using it for bread. Cut only half way through your bagel, then lie it on its side on a cutting board and finish the cut. Or else risk slicing into your palm, as my husband has done!

The one I have is made by Chicago Cutlery (drool), and it came in a set, I think. I've had it for years, which is another reason to buy a good set of knives—they will last you a long, long time. Consider it a long-term investment.

Qu'est-ce que c'est? A bread knife. An all-around good thing to have in your kitchen.

Qu'est-ce que c'est?

Qu'est-ce que c'est?
What is this? Why is this here? Why do I have this?

So what's with the holes in the knife blade, eh?

It's a cheese knife. It is made for slicing soft cheeses—like Muenster, mozzarella, or brie—without the cheese sticking to the knife. The holes help it release after you've made your cut through the block of cheese.

It also works well with any other type of cheese that you'd like to slice up and snack on: cheddar, Monterey Jack, Colby, Swiss, brick, or Gouda. Makes it much easier to quickly and evenly slice through the cheese without the typical "pile ups" that would result with your paring knife.

I can't recall where I got that particular knife, but I've had it for years. Sometimes I use it to slice tomatoes—if you look closely, you'll see that it has a very finely serrated edge. And the forked tip makes it useful for stabbing cheese chunks to drop into a pot of sauce that you have on the stove.

A cheese knife. An all-around good thing to have in your kitchen.