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The Makings of a Healthful Kitchen (Part 5)
April 19, 2010
The theme of my postings over the past few weeks has been getting back to basics with cooking. I’ve been inspired, in part, by the television show Jamie Oliver’s Food Revolution, but also by much of the reading that I do. A few of my favorite magazines include Cooking Light, Cook’s Illustrated, and Real Simple.
Now, I’ve always enjoyed cooking, but like everyone else, I have days when I don’t feel like cooking or don’t (think) I have the time. So, I’m always on the lookout for easy, quick, and healthful recipes that don’t require hours slaving over a stove. And despite one of our reader’s comments that no one in her family appreciated her cooking, I do believe that a home-cooked meal (even a simple one) is more nourishing for the body, soul, and mind, even if it’s just your own!
I enjoy hearing and reading about people who, never having cooked before, buckled down, learned how to cook a few dishes, and became cooking converts. I especially enjoy hearing about how more and more children are taking to the kitchen. How about you? What or who inspires you to cook? And if you’re not a fan of cooking, what might encourage you to start?
Yes, I realize that knives, like pots and pans, can seem quite costly. If you’re going to buy a whole set of quality knives, be prepared to plunk down hundreds of dollars. The good news? Most people don’t need a huge set of knives. In fact, you probably really only need about four knives. But make them count.
Point 2. Sharpen up your knowledge about the parts of a knife. A quality knife should feel good in your hands. There are four basic parts to a knife:
Point 3. At a minimum, have four knives on hand:
A few more knife “pointers” — and more! — next week
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