This is the first in a series of Kitchen Tips posts about equipment.
I’ll tell you about pieces I love & use all the time and about the items that I found less useful & let go when I downsized last year.
Good knives are the most important tool in the kitchen. A great knife makes your work easier, more accurate and faster.
Terrible knives can make it almost impossible to get anything done.
If I have to cook at someone else’s home or in a synagogue kitchen, I always bring my own knives.
Vinegar is another condiment or ingredient I use often. Sometimes when I feel like a dish is missing something – something I can’t put my finger on – it turns out that a splash of good vinegar does the trick. This year, a few weeks before Passover I participated in the amazing Kosher Food & Wine Virtual Experience, sponsored by Royal Wine Corp. The tasting kit included 25 small bottles of wine! The 2½ hour tasting program left me with a lot of opened bottles, so I currently have two jars of vinegar hanging out in a cabinet – one red and one white. Vinegar takes longer than these other condiments to develop; I will check it in three weeks. Right now I can tell you that when that cabinet opens I get a nose-full of vinegar, so I have high hopes for it.
In the meantime, I hope you will give some of these recipes a try and let me know how you like your homemade condiments.