Over the course of Christmas and my birthday, I have received:
- “Best Recipes” cookbook from those fine folks at Cooks Illustrated
- “Cordon Bleu” cookbook
- A subscription to Cooks Illustrated
- Two new chef’s knives (6″ and 8″)
- Copper mixing bowls (great for making a meringue)
- A reversible electric grill / griddle
- A mandoline
Think someone is trying to tell me something?
I totally want a mandoline for myself. You’ll be able to make lots and lots of sushi with it.
As for the copper bowls, I have to admit to being rather uneducated about them. What is really special about copper over stainless or pyrex?
Ooh, I hadn’t even thought about making sushi with the mandoline. So far the only thing I’ve done with it is the requisite slicing for potatoes gratin (from the Best Recipes book). Yes, they were delish.
AFAIK, copper has no special properties in this context except with regards to meringue. Something about the copper is supposed to help the egg whites firm up and hold shape. Or so I was told by a couple of cooks when I was complaining about a recent meringue failure. Yep, I just couldn’t get it to stiffen up. Story of my life. *smirk*
Off the subject but…..
Hope you don’t mind but I have a community you may be interested in and I’m trying to get more members…so check out and join if you like! thanks