What Do You Know About Kitchenware In The House?

Kitchen is one of the most important parts in our house. To keep it clean as well as “healthy”, it is better for us owing these necessary items below. To know more information, you should visit our website to see some reviews of them, for example, best tea kettle for gas stove reviews or best vacuum sealer reviews, best A Sharp Knife...

  1. Vacuum Sealer

This kind of machines is used for saving food. A device below helps you sell industrial vacuum packed and completely automatic. With food bag is mounted directly on the machine, it should be stored to perform vacuum bag and we will do in three steps. After having pockets, food should be put into vacuum to moisture and musty, rancid or strange odor control into the bag. The mouth is opened to oil machine, vacuum mode, after picking machine will carry out the vacuum, suck out the air after the welding machine. With this way of preserving, bag will be sucked out and preserved nearly absolute because this bag welding mouth rather than one  way vacuum should sheet ability very good vacuum.

  1. A Sharp Knife

Knives are tools that are “indispensable” in any family kitchen. We use the sharp knife to cooking as well as make more confidence and also makes food look nice and a lot tastier. You should buy knives are made from stainless materials, or if the user’s the knife is so dull, the blade should be soaked in salted water for 20 minutes , and then we fine grinding stone, make sure that your knife will be sharp and shiny as new buyer

  1. Blender

Blender is particularly necessary items in the kitchen of every family, especially in the summer or in the opportunity to cook as much as parties. A blender is made from good material as the blade stainless steel or glass container, with very good strength and more convenient accessories will help you processing the fruit smoothie from a fresh and most nutritious.

  1. Pressing Multifunction

If the blender helps you in give birth to the vitamins from fruit freshness and nutritious, a multi-functional crusher also helps you a lot of other things like minced meat, making the sauce, minced crab. A multi-functional crusher in the kitchen will help your family save a lot of time and effort to prepare the dish a subtle way and fastest. We should choose a crusher from reputable firms such as Philips, Panasonic to get the best guarantee of quality.

  1. Blister Steamed

Currently on the market, there are many different kinds of blisters steamed, models and designs are abundant and diverse, the New year period is a chance you have to customize the traditional dishes such as steamed map away or meat. There is a fantastic grill in the kitchen will help you feel more confident to prepare dishes for the whole family. Besides, we own at least 2 the cutting board.

The cutting board plays an important role in creating a good food and hygiene for your family, but to use cutting board properly functioning and purpose is not easy. To ensure hygiene for the whole family, you should have at least two units in the kitchen cutting board, a state dedicated to living food, and the other to move the dish is cooked. In addition to functional classification, you must preserve the right way to cutting board odorless and limit possible contamination.

Let’s soak rice water cutting board in about 4 minutes and rinse with hot water that is also a way of preserving. If cutting board is from wooden acne or smell too heavy, you should replace the new chopping boards to ensure health.

  1. The Oral Plastic Bag

With scissors, they give the food to the marinated, and this plastic bags are hygienic, convenient to help us save time. The plastic bag with mouth pulled to preserve food and marinated up never “out of fashion” in the kitchen. Always having these bags in your home to have good food and best guarantee.

If you have the modern kitchen appliances and handy cooking the job will become easier even you will feel extremely interesting. So, we should go shopping for kitchen appliances of good quality food to be cooked faster and tastier and wish you a new year filled with health and happiness with friends and family.

  1. Stainless Steel Kitchen Cabinets

This means that we could have indispensable modern times. With countless widgets flexibility of the glass in the kitchen but the confined space, cupboard or a stainless steel kitchen cabinets will help you to rearrange all the furniture in the kitchen most neatly, the most tidy and hygiene, the most aesthetic. With the kind of smart stainless steel kitchen cabinets, you can design additional racks, hangers, drawers. Thanks for reading.

Comparison Among Different Smoker Styles

Smoker is one of the most convenient and essential cooking appliances that you should have in your house if you consider yourself one of the most enthusiastic smoked food lovers. And if you are in the search for one smoker to bring back to your house, you would be overwhelmed at how many options you have on the market at the moment. There are a lot of smokers with different sizes, types and prices. For example, even the list of the best offset smoker 2016 to buy contains at least 10 products for you to choose from.

There are 4 main types of smokers, which are charcoal smoker, gas smoker, electric smoker and pellet smoke. Each of these types has their very own different settings and methods to operate. They also have their own pros and cons. When you choose among those types, you need to evaluate carefully among their characteristics and your specific needs.

In addition, when you are finally come up with the type of smoker that suits your preference the most, you need to look further for the different styles of smokers. You might be surprised to know that there are more than 3 styles of smokers available at the moment.

The different styles will decide the efficiency that you smoke your foods as well as how easy it allows you to smoke foods as well.

Here are the styles of the BBQ smokers available on the market at the moment:

1/ Cabinet Style

You can easily recognize this style of smoker since it looks like a fridge. With this style, you would beb able to smoke different meat at the same time in different levels and hence a slightly different level of heat as well. For example, you can smoke fish on top of a beef brisket since fish require less heat to smoke than the latter.

Furthermore, this style of smoker can help to reduce your cost on energy because it is very energy efficient.
This style comes with all many types of smokers including charcoal smoker, electric and propane smoker.

2/ Offset Style

This style of smoker is one of the most common styles of smokers you would see on the market. You can cook a lot of different types of meat with this style of smoker because it can cook at a wide range of temperature, from very low to very high as well.

It is very hard to control the heat with this style of smoker due to the reason that the firebox and the smoker chamber are separated from each other.

However, it is very easy for you to open the cooking chamber to check if the food is done or not without worrying that opening the chamber will make it lose heat.

3/ Bullet Style

Like the name suggests, this style of smoker looks like a bullet with a rounded top. This style is also very common thanks to its compact size and very reasonable price.

It is so small and compact that you can easily bring it with you. In addition, you can choose to put it anywhere in your backyard even though your backyard is small.

However, its small size might also be a problem as you will find it hard to load and unload the foods near the bottom of the smoker.

In addition, you should avoid putting it in a windy place to prevent it from losing heat easily and fall over.

4/ Pellet Style

The pellet style is very suitable for beginners; it is very to start the heat and control a constant heat during the smoking process with the pellet style.

The main disadvantage of this style is that it is very expensive to acquire, which may discourage many people, especially people who have not used this style before.

5/ Drum Style

This style only comes with the charcoal type of smoker. With this very huge cooking chamber, it will allow you to cook a large pile of meat and you don’t have to pay much attention to it while it smokes food. As you can see, there is not much of options for types of smoker with this style.

Overall, you can determine the styles of the smokers that you would go for based on your preference. Furthermore, you should make a decision of where you are going to put your smoker to determine how large you want your smoker to be. Finally, price also plays as an important factor to help you choose to most suitable styles.

I hope with this article, you would gain more knowledge about different styles of smokers and this information can help you to make a more informed choice about what smoker you would like to buy in the future.

I am Adrew G Hopkins who is the founder of kitchentoolsclub.com. I founded this website to share everything related to the kitchen. On this website you will find the highest-rated kitchen tools out in the market. Visiting my site will help you purchase the best quality kitchenware without putting in much effort to search for them. So let’s have a tour!

Thank you!!

Building on Bond (and The Mystery of Bigsexmove)

One thing I like about having a blog is finding out what search terms people have used to end up on my page.  Usually they make perfect sense – for instance, a Google search for “brunch near Brooklyn botanical gardens” pulled up my post on having brunch and then going to Brooklyn botanical gardens.  I was surprised, though, when I saw this:

It hadn’t occurred to me that writing a post about how I hoped and believed French Ponytail didn’t sound like some type of illicit sex move would attract people looking for sex moves.  I’m curious, though, about what exactly this guy was hoping to find (i.e. what makes a sex move “big”?  Why all one word?) and I feel sort of bad that all he ended up with was a bunch of healthy recipes for chicken.

Last Night’s Dinner:

Last night Tim and I attempted to dine at Rucola, which is a brand new rustic Italian eatery in Boerum Hill, at the intersection of Dean and Bond.  We were a little worried about getting a table and were happy when the guy at the door told us it would just be a 20-25 minute wait.  We were slightly less happy 20 minutes later when we realized that no one ahead of us appeared to have been seated, and none of the people seated appeared to have food.

As Tim is painfully aware, I have a tendency to develop a psychotic personality problem when I don’t get enough to eat, and symptoms of it were already starting to develop while we waited.  So we decided to come back to Rucola another time when (1) they had hopefully worked out a few more restaurant-opening kinks; and (2) I was less likely to chew Tim’s face off out of sheer low-blood-sugar-fueled madness.  In need of a quick fix, we stopped in at Building on Bond instead.

The problem with Building on Bond is that I like them, but I’m not sure they like me very much.  What I mean by that is that every single time I’ve eaten there, the main vibe I’ve gotten from the waitstaff is that they’re pretty annoyed/indifferent about having to serve me food.  Last night was no exception.  Tim and I waited for about twenty minutes before someone took our drink orders, even though the place wasn’t crazy busy and there seemed to be more than one or two people wandering aimlessly around, wiping random surfaces.

The food is consistently decent, though, even if the service sometimes borders on rude.  Tim ordered a plain old grilled cheese and tomato soup, along with a side of mac ‘n cheese.  He had no complaints about his cheese-based meal, although I found the mac pretty uninspiring mainly because it was woefully underseasoned.

I opted for the “Black Friday” sandwich, which is roasted turkey, stuffing, port wine cranberry sauce, and mayo on toasted pecan bread.  Despite the fact that I asked for the mayo on the side but got it on the sandwich anyway (another example of stellar service), this sandwich was pretty tasty.  The turkey was a little on the dry side, so I resorted to dunking my sandwich in Tim’s soup to moisten things up a little.  (Remember that episode of Friends where Monica inserts a gravy-soaked slice of bread in the middle of her Thanksgiving leftover sandwiches and then Ross freaks out because someone at work eats his?  Well, this sanny could have used a moist-maker).  I also got a side of spinach, which was quite delicious, although it tasted suspiciously buttery for spinach that was supposed to be sauted in olive oil.

All in all, it was a pretty satisfying dinner, surly waitstaff notwithstanding.  Tim spent most of the meal explaining the concept of entropy to me (and more specifically the Boltzmann Brain paradox), while I interrupted periodically with insightful questions/comments.

On the menu for tonight is another home-cooker involving those riso cakes I wondered about yesterday…so stay tuned.

Kitchen-Sink Panzanella

I’ve spent the past two days walking around on institutional carpeting and listening to panels discuss things like “dynamism” while wearing a plastic name tag the size of my head.  Is it just me, or is there a kind of crippling, low-level horror and humiliation that underlies all work-related interactive events?  They’re always vaguely reminiscent of that episode of The Office (the real one) where they’re at a training conference and David Brent wildly misses the point of the role-playing exercise (“There’s been a rape up there!”).

In any case, last night I had originally planned to make a full meal involving roasted skin-on chicken breasts, new potatoes and panzanella (which is an Italian salad made up of bread, tomatoes and other veggies).  Tim was out for the evening though, and when I got home the chicken didn’t seem all that appealing (nor the process of actually having to cook it).  So I just incorporated the potatoes into the salad instead.

Kitchen-Sink Panzanella

(The potatoes aren’t in the picture because I added them into the salad at the last minute).



  • Cooking spray
  • Loaf of sourdough bread (or any country-style loaf)
  • 1/2 up feta cheese, cubed
  • 1 medium fennel bulb, thinly sliced
  • 10 cherry or grape tomatoes, halved (or 2 larger tomatoes, chopped)
  • 1/4 cup red onion, sliced
  • 1/2 cup red/orange/yellow bell peppers, thinly sliced
  • 1 dill pickle, finely chopped
  • 1 fresh chili pepper, fine dice
  • 1/2 cup fresh parsley, chopped
  • 1 cup cannellini beans, drained and rinsed
  • 2 cups new potatoes, halved or quartered
  • 1 tbsp light mayonnaise
  • 1 tsp sriracha
  • 2 tbsp red wine vinegar
  • 2 tbsp water
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • Salt & pepper to taste


For bread cubes, preheat oven to 400.  Remove crust from loaf, then cut loaf into cubes about 1-2 inches square.  Place bread cubes on tray, spray with cooking spray, and toast in oven 6-8 minutes or until lightly brown and beginning to crisp.  Remove from oven and set aside.

For potatoes, place halved/quartered potatoes on a lightly oiled tray and spray with cooking spray.  Sprinkle with chopped rosemary, salt & pepper.  Add to 400 degree oven and roast for 20-25 minutes, stirring once or twice to ensure even roasting.  Put mayo and sriracha in a small bowl, then add hot potatoes and stir until potatoes are lightly coated.  Set aside.

For dressing, combine vinegar, water, mustard, garlic and sugar in a small bowl.  Add oil in a slow stream, whisking constantly to emulsify.  Season to taste with salt and pepper.  (Or, put all the dressing ingredients in an old jam jar and shake to combine/emulsify).

To assemble salad, put tomatoes in a large bowl, salt aggresively &  leave for ten minutes or so to let juices start to flow.  Then place the rest of the sliced/chopped veggies in with tomatoes, along with pickles, parsley, chili, beans, cheese, and toasted bread cubes.  Drizzle with dressing and stir to combine. 

To serve, put 2 cups of salad in each bowl and top with 1/2 cup of spicy potatoes.  Garnish with fennel fronds.

Sunday-Night Asian Inspired: Pork Banh Mi & Coconut Curry Soup

I first learned about banh mi three or four years ago when it was still somewhat novel (at least in Toronto).  Nowadays you can hardly walk half a block in any direction without falling over about fifty places selling these delectable Vietnamese sannies.

I make no claims of authenticity with the recipe below; however, it does contain all the main flavors and textures that make banh mi what it is – salty pork, crunchy pickled vegetables, a slick of creamy mayo, and tons of fresh cilantro.  We enjoyed it with a spicy coconut curry soup.

Pork Tenderloin Banh Mi 

  • Ingredients:
    • 1 soft white baguette
    • 1 roast pork tenderloin (recipe here)
    • 2-3 carrots, shredded
    • 1/2 daikon, shredded
    • 1/4 cup rice wine vinegar
    • 1/4 cup sugar
    • 1/2 cup red onion, thinly sliced
    • 1 cup cilantro, coarsely chopped
    • 4 tbsp light mayo
    • 1 tsp sweet chili sauce
    • 1.5 tsp sriracha
    • 4 tbsp liverwurst (or other paté – we used a country pork paté because that’s what we had)


Combine shredded carrot, shredded daikon, rice wine vinegar and sugar and let the mixture sit for at least 30 mins to an hour.  Mix mayo with sweet chili sauce and sriracha.  To assemble sandwiches, divide baguette into four sections and cut each in half lengthwise.  Spread 1 tbsp of paté on bottom half of each sandwich.  Top with sliced pork tenderloin, then 1/4 cup of pickled vegetables, red onion slices, and cilantro.  Spread 1 tbsp of mayo mixture on top slice and set on top.  Cut each sandwich in half and serve with coconut curry soup.

Coconut Curry Soup

  • Ingredients:
    • 1 tbsp cooking oil
    • 2 green onions, white & light green parts chopped
    • 1 can light coconut milk
    • 1.5 cups chicken stock
    • 3-4 slices of fresh ginger
    • 3 stalks lemongrass
    • 1/2 cup fresh cilantro
    • 2 tsp fish sauce
    • 1.5 tbsp sugar
    • 1 tbsp thai red curry paste
    • 1 tbsp lime zest
    • 4 tbsp lime juice
    • Salt to taste


To prep, cut the ends off the lemongrass stalks and peel off tough outer leaves.  Chop tender interior, then crush with a mortor & pestle to release juices.  Make a little pouch out of a piece of cheesecloth and insert crushed lemongrass and sliced ginger – tie with string to make a little bag (or a “bouquet garni”).  Chop chiles (remove seeds if you want to decrease the spice factor). 

Crush them with a mortor & pestle and set aside.  Drain tofu by placing between paper towel and placing a heavy object on top (or by using a tofu press if you’re fancy enough to have one, which I’m not).  When tofu is drained, cut into bite-size pieces and set aside.

Heat oil over medium heat in a wok (if you have one – I don’t, so just used a big soup pot).  Add green onions and cook, stirring, 2-3 minutes or until onions are soft.  Add 3/4 of the can of coconut milk, all the chicken stock, the lime zest, and the bouquet garni, and bring to a boil. 

Add fish sauce, sugar, and red curry paste.  Reduce heat to low and simmer gently for 8-10 minutes.  Remove from heat and add last 1/4 cup of coconut milk, stirring to combine.  To serve, put several bite-size pieces of tofu, 1 tbsp chopped chiles, and 1 tbsp lime juice in each bowl.  Ladle soup on top, then add 1/4 cup chopped cilantro.  Serve with sriracha on the side.

White Bean Grilled Cheese Sandwiches With Prosciutto

My little brother used to think grilled cheese was pronounced girl cheese, and he always insisted that my mother make sure his sandwich was a boy cheese.  I guess as someone with three older sisters, he had enough dumb girls in his life that he certainly didn’t need any girl cheeses too.

Anyway – I recently came across a grilled cheese sandwich recipe that I’m completely in love with because it not only makes the sandwich taste better, it makes it healthier too.  The recipe I use is an adaptation of this recipe by Tina Haupert, whose blog Carrots ‘n Cake is one I read all the time.

White Bean Grilled Cheese Sandwiches with Prosciutto

  • 1 can cannellini beans, drained & rinsed
  • 4 cloves garlic
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh thyme
  • Salt & pepper to taste
  • 4 slices whole-grain bread
  • Baby spinach
  • Prosciutto
  • Swiss & parmesan cheese (I used this combo, but I think a sharp cheddar and/or Gruyere might actually taste better)
  • 1 teaspoon olive oil

Puree beans, garlic, mustard, lemon juice, and thyme in a blender until smooth.  Season with salt and pepper to taste.  Spread a thin layer of bean mixture on both sides of each sandwich.  Top one side with cheese, followed by 1 piece of prosciutto, and a few spinach leaves.  Place second piece of bread on top, bean-side down.  Heat a teaspoon of olive oil in a skillet over medium heat.  Add sandwiches and cook for 3-4 minutes, or until first side of sandwich is brown.  Flip sandwiches, turn heat to low, and cover skillet until second side is brown and cheese is melted, about 3 minutes longer.

We ate our sandwiches with a fresh tomato-mint salad.

The thyme-y white bean spread adds a kind of grown up earthy sophistication to these simple sandwiches.  The best part, though, is that you can put in about half as much cheese as you otherwise would need because the bean spread tricks you into thinking you’re dealing with something oozier and cheesier than you really are.

I used a combination of swiss and parmesan cheeses, which turned out pretty well.  I think next time I’d use something a bit sharper, though, like old cheddar or Gruyere.

Overall, though, it was a crunchy, gooey, satisfying dinner.