Kitchen little things (2)

[Louise]

Apparently, they entered the wrong store, Louise... As a rule, they are. But basically - yes, Switzerland is famous for producing the best army knives in the world.

I even feel uncomfortable when I talk about these knives again: it seems that right now someone has thought - well, how long can you repeat the same thing?

Repetition is the mother of learning! I, too, with your suggestion, bought myself these quizzes. And I am always ready to thank you again and again for this!

Girls, here are the knives: 🔗

Girls, as I understand it, no one has such a press?

here are the knives: 🔗

This link is more convenient, it immediately shows the purpose of the knives.

[Graziella]

Graziellaboys have such press
more precisely, similar ... it's hard to understand from the photo.
press like a press, squeezes normally. He's not expecting something extraordinary for him.

[Larissa]

Larissa, must be repeated. I also dream about such a knife.Ordering one vegetable peeler in an Internet store - delivery is expensive, but in real life they are not found.But how-thread I will go broke for another thread of a knife and at the same time buy a vegetable peeler with it

I, too, will not buy these knives in any way, although I have been going for a long time, and even my husband bales to order.
I can't make up my mind with the handles, because even simple plastic ones have 3 or 4 types. How to know which one is better. For me, for example, thin or narrow handles are not comfortable.

And it is still not clear what blade length to choose, since there are several options for knives of the same purpose with different blade lengths.

what blade length to choose, because there are several options for knives of the same purpose with different blade lengths.

Olga, well, you probably have knives at home that you use more often, you can take them by their size.

[Olga VB]

Olga VB, Olga, my knife has a handle, like the first one, she bought more than 20 years ago in GUM, they are so sharp-grasping that you don't feel them in your hand, they just do what you need and I have a suspicion that they have all pens are like that

that they all have such handles

None of the pens have ever been uncomfortable to me, although they are all different. And narrow handles did not come across at all. Although - yes, the smallest knives have small handles, of course.

Girls thanks for the tip of the knives
and what kitchen boards do you use?

oh, here the polyurethane ones were praised, I even bothered to purchase them, but then somehow everything calmed down.
So I use wooden ones only for working with the dough, and I try not to wash them, just wipe them, I use thin flexible ones, mainly as rugs for appliances or to move food from the table to the place of preparation, and cut everything into thick plastic, the most common ... I have several sizes of them, including separate ones for fish, for meat, for vegetables, for bread ...
There is only one I have a very comfortable old lady with a "nose" for whom I can never find a convenient replacement. Here here there is a piece of my old lady in the photo (red). She has such a nose with sides on the left in the photo. Very comfortable!
I don't like glass ones at all.

I don't like glass ones at all.

And I cut it into glass herring. Washed without residual fishy odor. I have it, a hot stand. Plastic boards have not taken root with me. I use wood and bamboo.

I only use wooden ones. And mine them - nothing is done to them. But I have solid wood planks.

It is impossible to clean a wooden board. No matter how the tree is processed, it very quickly absorbs all kinds of different things and begins to rot.And she keeps smells. Therefore, wooden boards must either be changed very often or not be used at all.

[professional chefs]

Our grandmothers and great-grandmothers also used wooden cutting boards. And nowadays, wooden boards are preferred not only by ordinary housewives, but also professional chefs.
The quality of a wooden board directly depends on the type of wood from which it is made. Hevea boards are considered the best. They are durable, withstand heavy loads, do not swell from moisture.
The good thing about wood planks is that small scratches and cuts can be repaired. The tree has bactericidal properties, which is important for kitchen hygiene. Kitchen knives do not dull when using a wooden board.

Well, I cut the fish on a separate board (just in case). For finished products (such as cheese / sausage) there is also a special board, for those products that will undergo heat treatment one more. And all the boards do not keep odors. True, after meat and fish, I always wash them with their washing liquid. And we often don't change it for sure. They look close to new, just traces of a knife appear over time.

[However, the picture changes if the boards were in use and their surface is significantly damaged by a knife. In this case, in terms of hygiene, wooden boards are much ahead of plastic ones, from which it turned out to be almost impossible to wash bacteria. This causes bacteria to multiply in the cuts of the plastic boards at a high rate. It is no coincidence that in America it is forbidden to use plastic boards in catering establishments.]

Until now, discussions about which boards from which material are the safest and most hygienic do not subside. The point in this controversy can be considered a study by the American Food Department, during which plastic and wood planks with various surface conditions were examined.
According to the results of the study, it was found that bacteria after cutting meat or other raw food are equally easily washed off from new surfaces of both wooden and plastic boards.
However, the picture changes if the boards were in use and their surface is significantly damaged by a knife. In this case, in terms of hygiene, wooden boards are much ahead of plastic ones, from which it turned out to be almost impossible to wash bacteria. This causes bacteria to multiply in the cuts of the plastic boards at a high rate. It is no coincidence that in America it is forbidden to use plastic boards in catering establishments.

from myself I can add that having sharp knives there is a high probability of microparticles of plastic or wood getting into food (depending on the material of the boards) so it will be more pleasant for me to chew a tree than plastic

and what kitchen boards do you use?

oh, here the polyurethane ones were praised, I even bothered to purchase them, but then somehow everything calmed down.

I use plastic and glass boards. With wooden ones, love did not work out. I do not like it if the remnants of food, juices from them are clogged in the notches from the knife, it is not clear how to remove this. The problem is the same with plastic boards. I'd rather listen to the grinding of glass while slicing than endure the inability to clean the board properly. About 2 months ago, on a tip here in the subject, I bought a Tima polyurethane board in our city store. Size 310 by 210 at a price of 236 rubles. Were still on sale in a larger and smaller size, well, the prices were different, respectively. Its quality is certainly better than that of plastic. I still cut bread on it, but without fanaticism, that is, I do not press the knife to the point of foolishness. There are no notches from the knife yet, which suits me. So you can buy them at retail in a small town, you just need to know what to look for and how it looks. And the forum will help us.

so it will be more pleasant for me to chew wood than plastic

Me too But really - there are hard plastics that are difficult to cut with a knife. But I still want less synthetics in cooking. Therefore, I prefer natural material for the cutting board.

I wonder how much a good wooden board will cost now? Does it make sense to look for one, focusing on the price and at the same time not to be mistaken what wood it is made of?

I remember that SES chased us if they found wooden boards older than 3 months in the kitchen.

I remember that SES chased us if they found wooden boards older than 3 months in the kitchen.

You can't get enough of them that way.

You can't get enough of them

Oh, come on, buy cheap, but more often or expensive, but for a long time, bamboo is good and inexpensive

[part]

Our grandmothers and great-grandmothers also used wooden cutting boards. And nowadays wooden boards are preferred not only by simple housewives, but also by professional chefs.
The quality of a wooden board directly depends on the type of wood from which it is made. Hevea boards are considered the best. They are durable, withstand heavy loads, do not swell from moisture.
Another good thing about wood planks is that small scratches and cuts can be repaired. The tree has bactericidal properties, which is important for kitchen hygiene. Kitchen knives do not dull when using a wooden board.

More details: https://Mcooker-enn.tomathouse.com/in...ic=1429.new;topicseen#new

Selena, did you write or copy this yourself?
not yourself ...
🔗

What's the point of copying part article?

It is unlikely that our great-grandmothers used hevea boards ...

About the bactericidal properties of wood, please write in more detail ...
This is something new...

[Sens]

Sens, of course, I copied it, but this is generally accepted, reliable and easily verifiable information, I won't say about a givea, but our oak board will give any givea a head start

bamboo is good and inexpensive

I didn't even know about those.

[selenа]

selenа, you are wrong !

a wooden board is the most unhygienic of all! even oak! it is generally accepted, reliable and easily verifiable information

You can check the information by taking samples for contamination, grow in a Petri dish and see

Tovarischi, there are specials. topic on the boards, write there https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=113000.0

In the topic about the boards I read, it comes down to picking two boards, so I asked here, since there are more people here. Thank you girls, everyone who answered, there is now information for thought.

Girls! Long and unsuccessfully looking for a round board with a depression, like a plate for cutting greens with a semicircular knife .. did anyone come across?

Girls! Long and unsuccessfully looking for a round board with a depression, like a plate for cutting greens with a semicircular knife .. did anyone come across?

Ozone has 🔗Set% 20for% 20cutting% 20green% 20sagaform% 202% 20object & utm_content = k50id% 7C010000004172165835_% 7Ccid% 7C14277055% 7Cgid% 7C891880003% 7Caid% 7C1193927015% 20sagaform% 20Cadp 7Cpos% 7Cpremium2% 7Cmain & k50id = 010000004172165835_

a round board with a recess,

And somewhere I bought such a board with a special knife, but I don't even remember where, but definitely not as expensive as on Ozone ...

Having broken a bunch of scissors or thrown them away because of their uselessness, I bought another one, what can you say? I will test on a chicken on the trail. week.

[Rada-dms]

Rada-dms, The scissors are super. I have been using these for six months. They cut the chicken cool.

Do I need these scissors? I love knives and I love doing everything with them. And I cut the chicken for parts with a knife well. But what if scissors are better? What are you doing with the chicken?

What are you doing with the chicken

Believe it or not - we cut it!

Do I need these scissors? I love knives

Natasha, do you also cut bones with knives? Often there is such a situation when you need to divide by bone, and it is more convenient to do this with scissors, and not with a hatchet. For example, I love chakhokhbili not from fillets, but with bones, and I cut the whole chicken into small pieces with scissors. And some fish have a stiff spine, cutting the carcass with a knife, and cutting it with scissors.

Larissa, I see. Yes, everything that you wrote, I do with a knife. Chef. Do scissors cut tubular bones well? The knife, rather, breaks them.

[Natasha]

Natasha, you are not alone, I will not make friends with kitchen scissors either. Long ago I got used to making do with a big knife. In severe cases, using a hammer.

[Galina]

Galina, I'm not that I won't make friends. I have never had such powerful ones. I am used to knives, I manage them well. It's just that Gipfel now has a discount for a new collection, there are similar scissors.So I think, can we buy it? Suddenly, I will discover something new for myself.

[Rada-dms]

Rada-dms,
Thanks for the link, if I don't find a separate board, I'll take it, but I have a knife, but I don't have a board ...

And I "cut" the tree with poultry scissors. When it's time to throw it away, I cut off all the branches and put it in a bag. As a result, we take out a bag of garbage and a bare trunk, from which nothing is pouring anymore.)) Only the scissors should be good. I have Taper's.

[LudMila]

LudMila, but not easier with pruning shears?))

Yes, everything that you wrote, I do with a knife. Chef.

Looked at Tescoma's scissors that Azza had. But they ask for something too much for them, and they look from the side of the scissors similar to those that cost exactly 10 times cheaper. I suffer.)

I could not resist here either, I bought another kitchen scissors to the heap

And I "cut" the tree with poultry scissors

When they put live trees, the son sawed with a jigsaw, very convenient.

And I probably won't be able to work with scissors. The fingers are weak. I can press on the knife with all my weight, and on the scissors only with my brush and fingers.

I do with a knife. Chef.

Bones? With a knife? I can't imagine how you can cut a leg across with a knife into three parts.