Kitchens That Cook (106)Kitchens don't have to be complex. Interior Designer Sheila Bridges shows how even the most culinary challenged can create a kitchen space in which you actually want to hang out — and cook!
She covers style and functionality and goes on an outing to Williams-Sonoma for all the essentials. Bridges also takes us to Ouest, a hot and happening restaurant in New York City, to get some tips from award-winning chef Tom Valenti.
Someone's In the Kitchen
- It takes 75,000 saffron flowers to produce just one pound of saffron.
- To give your barbeque a smoky flavor use mesquite, hickory or oak wood chips.
Kitchen Basics
- Protect the surface of nonstick pans by placing paper towels between them.
- To avoid rust, store your Dutch Oven with the lid ajar and paper inside.
- The highest quality knives are those made from a single piece of steel which extends through the handle.
- Plastic cutting boards are more hygienic than wood, but they dull knives faster.
Designer's Notebook: World Cuisine Essentials
- Asian Essentials
- - Wok
- - Cleaver
- - Bamboo steamer basket
- Mexican Essentials
- - Molcajete
- - Lime Press
- - Stainless steel grater
- Italian Essentials
- - Pot with strainer
- - Garlic Press
- - Colander
Resources
Williams-Sonoma
www.williamssonoma.com
Good Housekeeping Institute
www.goodhousekeeping.com
Chef's Choice
- Following September 11, Tom Valenti established the "Windows of Hope" fund.
- It has raised more than $19 million to aid the families of restaurant workers killed in the attack.
- Keep your refrigerator set below 45 degrees. Freezers should be set at 0 degrees.
Contact Information
Ouest
2315 Broadway
New York, NY 10024
212-580-8700
www.ouestny.com
Sheila's Fab Finds : Bringing it Home
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