The Clever Root

Spring / Summer 2016

Issue link:

Contents of this Issue


Page 79 of 92

Le Creuset Dutch Oven Le Creuset makes every item of cookware under the sun and in every color of the rainbow, but if I had to pick just one, I'd head immediately for their Dutch oven. A Dutch oven is one of the most versa- tile pieces of cookware that you can have on hand, and as an apartment dweller, things that save space in the kitchen are always essential in my book. Its ability to transition from stovetop to oven is useful when searing something before you oven roast it, and its high sides make it ideal for preventing oil splatter when deep-frying—my favorite activity. I've carmelized onion, baked bread and simmered curries in mine. Although Le Creuset Dutch ovens don't come cheap, it's a heavy duty pot and will last for years, making it an ideal heirloom for cooking-driven families. John Boos Cutting Board Your cutting boards are just as im- portant as your knives, and Boos Boards are the Cadillacs of cutting boards. The company has been around since 1887, so they know their stuff. Boos Boards offer their boards in walnut, cherry or maple wood, and every size and shape you could imagine, including entire countertops. The boards are solid, easier on those knives you've been taking good care of (right?) and despite the popular misconception, are fine to butcher meat on, although I do recommend having separate boards for meats and other non-contaminating food. I'm especially fond of the walnut boards which have such a dark, rich color I usually end up leaving it out on display in- stead of storing it. The company also sells a Boos Mystery Oil and a Boos Board Cream, both magical, wonderful elixirs that will help keep your board in tip-top shape. R-Evolution Molecular Gastronomy Kit Chemistry was never my strong suit, but I'm ready to redeem myself with this nifty at-home molecular gastronomy kit. While it may not seem like a kitchen essential, I always strive to incorporate new techniques into my cooking, and molecular gastronomy has always seemed a bit overwhelming and unap- proachable. This kit, however, makes things like emulsification, gelification and spherification a snap! Button up that lab coat, snap on some goggles—not necessary, but highly suggested to complete the look—and try your hand at creating balsamic vinegar pearls, chocolate spaghetti or lemon foam. It's a great activity to do with friends, and once you master the basics, the possibili- ties are numerous. R-Evolution also has cocktail molecular gastronomy and volatile flavoring kits, so you can ace chemistry class in no time. n n n s p r i n g / s u m m e r 2 0 1 6 | 7 9

Articles in this issue

Links on this page

Archives of this issue

view archives of The Clever Root - Spring / Summer 2016