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November
24, 2005:
Professional Kitchen Secrets
Interview
with Donald Silvers, author of the book, Kitchen
Appliances 101
|
Mike
Carruthers:
Here's some interesting kitchen trivia- your kitchen counter
is 24 inches deep - that's the standard - but the standard used
to be 22 inches, what changed?
Donald Silvers:
Along came Thermador back in the 50's and put in a dishwasher
which was 24 inches deep and that's how we got the 24-inch deep
counters.
Certified kitchen
planner, Don Silvers, author of the book, Kitchen
Appliances 101 is also a retired chef and he's got some
great cooking secrets. For example when a recipe calls for you
to pre-heat your oven to 375…
When they open
that oven door they probably lost anywhere from 50- 100 degrees.
So, our suggestion is preheat at 425 degrees put the product
in, close the door and then change your dial to 375 degrees-and
you'll be much more accurate.
If you're cooking
on an electric stove top it's obviously more difficult to control
the heat because of the slower reaction time. Don's advice…
What you do is
you pre-heat two burners, you have one at high, one at low and
you just move your pan- that way you will have instant reaction.
And although
every kitchen has a microwave Don is not a big fan.
I have no use
for a microwave. I think it does more to the general public
of ruining food than anything else I know. And if you took a
carrot, sliced it thin, steamed it on top of the stove and steamed
it in the microwave, you will be amazed at the change in texture
that's in the microwave versus what's on top of the stove- and
the change of taste.
At somethingyoushouldknow.net.
I'm Mike Carruthers and that's Something You Should Know.
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