Kitchen get-togethers

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

The kitchen for me has always been the most favorite room in the house: on Saturday morning, soft singing and the smell of pancakes could be heard from there, making me jump much earlier than planned, and on a winter evening a thick candle was lit there and it was there that a sock was left for the gnomes. And now, despite the fact that I live separately from my parents and I have to fry pancakes in the morning on my own, I love the kitchen. My guests are surprised: why is your armchair not in the living room, but in the kitchen? It's simple - curl up in a ball, grabbing an interesting book and a cup of hot tea, I like it here. And I am not with those who believe that kitchens in our apartments are inconvenient due to the small area, but rather agree with studies of ergonomics of premises, which have proven that smaller kitchens create better working conditions than large rooms, and the inconvenience is often the consequence of equipping the kitchen with unsuitable furniture and its incorrect placement. To avoid this, a correct working connection between the main elements of the kitchen equipment is necessary. So the hostess can reach them by stretching out her hand and not making any unnecessary movements.

And I also love to cook and do not serve hard labor at the stove, but sincerely enjoy the moment of cooking some super-dish. Being interested in cooking, I collect and test interesting recipes and during these culinary experiments I came to the conclusion that the hands of a cook are able to convey a mood and a negative or positive charge to the whole dish. Otherwise, how to explain that the simplest dish that you can cook with your eyes closed and the list of ingredients does not change over the years comes out every time in a new way? In my opinion, even an unpretentious dish, cooked with love and eaten in a calm, benevolent atmosphere, will seem like a heavenly delight. And the most exquisite will be poisoned by negative thoughts or a conflict situation during the meal. Therefore, returning home in disheveled feelings, before preparing dinner, I take a shower, turn on calm music and disconnect from problems. Such"

Let's start with the dishes. Experts from food institutes do not hide the fact that many types of metal utensils are, in fact, time mines. Aluminum is a sufficiently active metal; when heated and boiled, salts are formed in it, which impair the taste of food, spoil the color and smell of dishes. In large quantities, these salts are hazardous to health. Even more dangerous are steel galvanized dishes, in which it is categorically not recommended to boil water. When heated, zinc salts will form, which are quite poisonous. As for the ultra-expensive dishes of famous brands, they are most often made of stainless steel, have no contraindications for use, but they also do not have the miraculous properties described in the advertisement. Oddly enough, but the developing technology could not offer better options for kitchen utensils than the "old" ones: it is best to cook and store food in dishes made of steel, cast iron, clay, glass, wood. Food in such dishes becomes not only tastier, but also healthier.

In Russia, for a long time, the main kitchen and serving vessel was a ceramic pot, in which they boiled, stewed, and baked. The main principle is cooking in your own juice. Thus, fish, meat and vegetables cooked in a pot will delight you with their taste. However, despite its versatility, the pot was difficult to satisfy the many culinary demands. Then all kinds of pots, trays, pans came to his aid. At first, pans, like pots, were made of refractory clay, and such a material was most suitable for the oven. The shape of the first pans resembled a saucepan, the edges of which expanded at the top. Over time, pans began to be made of cast iron, which are still very popular with professional chefs. And to this day I have a special "pancake" cast-iron pan. On it, I only bake pancakes, pancakes and pancakes and never wash, only wipe them after use.

Now about the cutting boards. Everyone in the world knows that there should be several cutting boards on the farm: for different groups of products. And what should these boards be like? A cutting board can be glued from several layers of plywood. Then you can see longitudinal stripes on the side. Such a board is thin, light, and will not warp if left in water and then dried. In short, not bad. But the top layer of plywood quickly deteriorates. A cutting board made from a single piece of wood is thicker than a glued board made of plywood. A characteristic woody pattern is easily visible from the sides. If the board was cut from uncured wood, it may not withstand the tests of water and drying - it can be "driven by the wave". In the event that such a nuisance has occurred,. The most popular boards now are plastic. The fastidious can choose planks to match the color of the eyes or to match the apron. These boards are easy and simple to clean. Plus, they can be credited with the fact that they are lightweight and very durable. But they slide on the table, cleaning fish on them, for example, is one torment. And how do you know if the plastic from which such a board is made contains harmful impurities, especially if you bought the product on the market? … Of course, they are more expensive, but then there is no hassle with them. Recently, stone cutting boards have been on sale. They are very durable, though more expensive than oak ones.

An indispensable companion of any cutting board is a knife. The best is the blade made of stainless steel, so the blade should be written "stainless" or stainless steel. The handle of a kitchen knife is usually made of plastic or wood. The material is not as important as the comfort and safety in work. At the base of a good handle, there must certainly be a ledge that prevents a greasy or wet hand from sliding onto the blade - otherwise you risk being left without fingers, and the blade should go into the handle about 2/3 of its length. This ensures that the knife does not come loose.

We figured out what and what to cook. What is there from? The time has passed when the services and crystal "in reserve" were gathering dust on the shelves of the sideboards. Now you can buy what you like: colored glass, straw, wood, ceramics, porcelain - choose based on your needs, without neglecting practical considerations. I firmly adhere to the "golden" rule: "no cracked dishes!" and ruthlessly throw away the cracked mugs and plates. Thus, it becomes possible to update everyday services more often. The ecological theme is fashionable now. Italians, for example, put plants inside glass. I really like the plates at the bottom of which spikelets, beans, small pebbles are hidden under thick glass. The color of the dishes also plays a role. Color therapy scientists and physicians have found that orange is the best color for digestion. In the orange canteen, appetite is improved and even weight is reduced! So now I go into the kitchen, purring the song "Orange sky, orange sun …" and think about renovation.