It is about time for culinary school to start again! How do you get ready to start culinary school? You have to buy new knives! Which chef knives are the best chef knives for new culinary students?
Top 9 Gifts for Chefs, Cooks and All Around Food Lovers
Hello interwebs! I am sure the music on the radio, that pesky neighbor who puts up his tree the day after Halloween and every toy store within 5 miles have let you know that Christmas is almost here! With that comes the struggle of trying to find the right gift for all your friends. Maybe you should just give them money this year, right? That is what everyone wants for Christmas, right? Please don’t go to Amazon and search “Cook Books” and buy them “Thug Kitchen”. No one wants that.
like a Cuisine Art commercial, but they are often the cheaper options….. Similar to the previous Cuisine Ice cream maker. This one relies on a frozen core. These can be pains. So the reduced price tag comes with a lot of extra work. However, this model is better at handling lower fat products like gelato. It has a better blade and a stronger spin. Really, those are the best added features. Personally, I would buy the Gourmia GSI if I had to choose again. If you really just want to do this once, and then never plan to use this tool again. Then pick either of the cuisine arts. It touts an LCD display. I don’t really know why. It really doesn’t add that much to the user experience. A mechanical timer works just as well. I guess the LCD was break through technology for them.
3. Gourmia GSI-400 Sleek and Serve 200$-300$ I did say this was not a list of Ice Cream makers under 100$. In fact most of these ice cream makers will be more than 200$. The best ones sadly are :(. Now if you are like most people and can’t afford these. Check out the previous recommendations. Most of these ice cream makers will be 200$ or more and often time, you will only find them in restaurants. This product is the first product with an actual compressor. This means it cools on its own. Unlike the Cuisine Arts that require a frozen core. It can be a little bit of a pain to clean. Any of the one piece cleaners have their difficulties because you can’t really separate the pieces easily. Nevertheless, I love not having to freeze the core. Then you can easily do multiple batches. If you forget to freeze the core, no problem. This puppy just needs to spin. It can be noisy, because of the compressor. It is a small price to pay for the convenience 3.Lello Musso Pola Dessert Maker 900-1200$ Alright, now we are starting to play with some real power tools. This beauty can spin you a batch of Ice cream pretty quick. It doesn’t have a cheap plastic blade, nope, it has a rotating metal blade that really helps shear through any of the ice crystal formation. Now, this puppy doesn’t come cheap. It usually is well over 1000$ for an ice cream machine. However, it requires no frozen core and is a heavy duty champ. I used it a lot when I needed to spin a a separate batch. Typically, most of my gelato and ice cream was done in a Paco Jet, which is the next option.This could make a chocolate sorbet in about 7 minutes. It is very heavy though. So make sure you know where you want to put it. It does cause it to be difficult to clean. However, I have never seen this machine break. So if you don’t mind it’s heavy duty nature. This is a great ice cream machine. 4.Paco Jet Finally, I would say, most chef’s personal favorite, as long as they don’t have to pay for it. A paco jet is amazing. Instead of spinning liquid base, you freeze the base in canisters. This step does take longer. However, it offers the advantage of being able to spin what you need, when you need it. The way a Paco Jet works is it has a very solid metal blade that it spins at XXX rpm and sheers all the ice crystals. At the same time, it is aerating the gelato or ice cream. To make it even better, you can decide how far you want the blade to go. So if you only want to spin half of your tube and leave the other half for later. Well, that is an option. If you want to spin the whole thing, go for it. Trust me, fresh ice cream is just better. So if you are border line spinning to order. Your customers are going to get their ice cream at the best it could be! The downside, a 4-5K price tag. One final note, this is much easier to clean compare to any of the ones above. There are two parts to cleaning it. You need to clean the canisters, which can go through the dish washer. You also need to clean the actual machine. For that, you have a special insert. You just put in the insert with some water and cleaning solution(not soap). Spin it, dry, and done. Some of the ice cream makers above require you to tip the machine over, or put a frozen canister into the sink and try washing it. Way harder. 5. Dry Ice or Liquid Nitro For this last version. You should be careful and maybe even have an expert. The last thing you want is frost bite. If you want to learn about using these products you can email me or watch the video below! I would say use a slowly spinning kitchen aid, over a whisk. Again, Safety first. I am not responsible if you freeze off your thumb :). These were just my recommendations for good ice cream makers. I am sure some of you think differently. Please feel free to share what you prefer. Maybe your favorite ice cream to make?
All of the links to products are Amazon Affiliate links. I would like to be candid that I do receive a percentage of the purchase price. That being said, all the products I reference I have either used or own. I want to help people looking for products anyway! I don’t want people buying things that won’t benefit them.
What is the Best Knife
Are you thinking of becoming a Chef? Are you searching for the best knife to buy?
I could give you the cliché answer, “It depends” when it comes to answering this question. Of course it really does! I did want to take a minute to list out some of my favorite knives and which company they come from. During my tenure I found that each company makes certain knives that are great and some that I would prefer not owning.
During my tenure as a Chef, cook, whatever you want to call me. I had the opportunity to use a lot of Chef knives. I got used them to cut through shallots, onions carrots…occasionally break down a chicken.
Shout out to anyone who grew up with Tim the Tool Man Taylor. He had a love for power tools that knew no bounds. He would stick a V6 engine on your garbage disposer so you could both get rid of unwanted food and drive yourself to work. Power tools are the big guns, the large mama jamas…ok I will stop.
For those of you in 2017 who are a little more experienced in the kitchen, I have listed some of my favorite books that may require a little more skill. Some of these books involve sous vide cooking, others just have a little more complex technique, or valuable nuances that might be missed by a new cook. I will use this analogy again in this post. However, reading these books is like getting an MBA with no industry experience. You will learn all the theory, all the vocabulary, and maybe some techniques. However, you won’t see the nuance, the small details, the minutia that people who have been working in the industry understand. Of course, that is my personal opinion(which I recommend you take with a grain of salt).
Happy 2017! I hope you all enjoyed 2016. Whether you had an amazing year or a poor one, 2017 is a chance for change. Have you made a 2017 resolution? Has it been to cook more, or read more? Maybe you just want to learn how to cook amazing dishes in general?