Rosemary: Under the Tuscan Sun

Tuscan Blue Rosemary

BOTANICAL NAME
Rosmarinus Officinalis

PLANT TYPE

Herb

SUN EXPOSURE

Full Sun; cannot grow in shade

SOIL TYPE

Well-drained Loamy or Sandy soil

SOIL pH

6.6 to 8.5

FUN FACTS            

           

Rosemary is a perennial evergreen scrub. In botany, a perennial means that it lives for more than two years; an evergreen, always green, is a plant that has leaves throughout the year; and a scrub is a plant smaller than a tree, between 6.5 to 20 feet, with woody stems. For rosemary, it is a low growing plant that could grow up to 2-7 feet high by 2-5 feet wide at a medium growth rate [1]. A variety of rosemary plant calle Tuscan blue rosemary could grow up to 7 feet tall by 2 feet wide.

Culinary Uses

The edible parts of rosemary are young shoots, leaves and flowers. It is used in small quantities, either fresh or dried, as a condiment and tea. It is a popular herb used in Mediterranean cuisines. Rosemary is used raw or cooked, finely chopped or in springs, its leaves have a bitter taste and resinous flavor which pairs well with fatty food. It is popularly used in chicken dishes, like in soups and stews with vegetable or roasted and grilled. It is also great stuffing for barbecued fatty fish and common ingredient for dressings used on roasted lamb. Rosemary helps in digestion and stimulates appetite, hence making it a versatile culinary herb.

Medicinal Uses

Rosemary is commonly grown in the herb garden as a domestic remedy. The whole plant is antiseptic, astringent, and anti-inflammatory, as it is rich in volatile oils, flavanoids and phenolic acids (protects from oxidative damage). It is also antispasmodic, highly aromatic, cardiac, carminative (relieves flatulence), cholagogue (promote bile flow from the gall bladder into the duodenum/stomach-assist in digestion), stomachic (assist in digestion and promotes appetite), diaphoretic (induces perspiration), emmenagogue (stimulate menstrual flow), nervine (calms the nerves and allergies), stimulant, rubefacient (increase blood flow-topical application) and tonic. The German Commission E Monographs approved Rosemary as an herbal medicine [2] from its distilled water from flowers, to essential oil distilled from stems and leaves, and from the flowering tops. The distilled water from the flowers is used an eyewash, should not be prescribed for pregnant women since excess it can cause abortion [3,4]. Rosemary is often used in aromatherapy to combat fatigue and nervousness. Its tea is a soothing drink that promotes sleep.

NTS: This blog initially declined to present any medicinal uses of the plants as most are unfounded claim. For safety reason, felt compelled to provide the general proven and unfounded effects with the hopes that reasonable precaution would be taken when utilizing the plants. Moreover, this blog cannot take any responsibility for any adverse effects from the use of the plant. Always seek advice from a professional before using for medicinally purpose.

Other Uses

Rosemary essential oil is used in perfumery and soaps for medicinal purpose and other. A rosemary infusion of dried plant (both leaves and flowers) and essential oil are used in shampoos and hair conditioners to treat dandruff and to prevent premature baldness, so they say, maybe dandruff-causing baldness. NTS: 200 kilos of flowering stems could produce one kilo of essential oil.

The leaves are burnt as an incense and fumigant to repel insects. Branches and/or sachet of the leaves are often placed in clothes dresser and cabinets to keep moths away.

In the garden, the growing plant is a good insect repellant. And trimmings could be used as a ground cover, three for one, repels pests, prevents weed growth and conserves soil moisture. Moreover, it may repel certain insects-pests but it is a good bee plant and some varieties attract butterflies. Another garden benefit is-it can be grown as a hedge and used as a border and/or a protective barrier for smaller delicate plant as it is resistant to maritime exposure.  

Polymorphic species that is commonly grown in the ornamental and herb gardens, there are many named varieties. The Tuscan Blue variety has been favored by cooks and chefs [5], while the Corsican Blue is more aromatic, has been commonly used for domestic medicinal remedies, and ornamentation. Traditionally, the plant is a symbol of friendship and loyalty. And a wreath of it would be worn by brides to denote love and fidelity. In Shakespeare’s Romeo and Juliet, Juliet is presented with rosemary when she dies.

PLANTING

Preparation

A cold frame or greenhouse if in seasonal zones, or a shady corner in tropical zones

Containers

Broken pottery or the likes for drainage

Potting soil mix  

Propagation

By Seed

When to plant:

Preferably in the spring; or for head start, plant indoors 8 to 10 weeeks before the last spring frost

Seed Depth:

Depth not indicated; Sow or plant seed by scattering it on or in the soil

Seed Spacing:

Not indicated           

Row Spacing:

Not indicated           

Days to Sprout:

Germination can be slow

When to transplant:

In the late spring or early summer; when they are large enough to handle and grow

Plant Spacing:

Transplant seedling 2-4 feet apart; or in individual pots

By Cutting

Part to cut:

Half-ripe wood cuttings

When to cut:

In July and August

Length of cutting:

4-7 inches with a heel

Days to root growth:

21 days

CARE AND CULTIVATION

Care Level:

EASY

Watering:

Water the plant evenly throughout the growing season,; or just enough to keep the soil moist, but too much watering could cause root rot.

Growing Notes:

Protect rosemary for the first winter by growing them indoors, under bright light and cool temperatures. Then, transplant outside during late spring. By the next winter protect the plant with heavy mulching in the fall.

Avoid moving the plant after it has been planted in the ground.

Needs full sun and cannot grow in the shade. The plant is tolerant to drought.

Regular trimming or pruning is best carried out after it has flowered; it should be pruned after first bloom to stimulate growth. It is very tolerant to pruning, as it can regenerate from old wood. Tuscan blue can be pruned heavily up to half.

Resistant to maritime exposure but weakens when combined with cold weather. In the case of Tuscan blue rosemary, plant it in a sheltered spot from the wind but receive full sun.

Flower Blooming: 

From March to October, more in June to July; Blossoms range from shades of pink to blue color to white.

Tuscan blue rosemary plants blooms from winter to spring, come back again in summer or autumn. As true to its name, this plant produces deep blue to violet blossoms.

The flowers are hermaphrodite meaning have both male and female organs.

Seed Ripens:

From August to October

Companion plants:

Best with: cabbages, beans, carrots and sage; as it wards off insects and pests such as cabbage moths, bean beetles and carrot flies.

Worst with: potatoes

Pests and Diseases:

Aerial blight

Bacterial leaf spots

Several types of root rot

HARVEST

Days to Harvest [?]:

Anytime; favorably in the morning when the aroma are the strongest

Quantity to Harvest:

In general, harvest up to a third of the rosemary at any one time, allowing the plant to regenerate and replace its growth before taking more.

Rosemary is the most commonly used and the most aromatic culinary herb. And I have chosen to feature the Tuscan Blue [5] variety as it is recommended by Chef John of Food Wishes, whose enthusiasm is the inspiration to properly research and collate information about this plant. Then, simplify it for fast and easy reference in the future. Realizing the culinary usage has medicinal benefits, put me on a frantic mode trying to remember and write down my original chicken recipe, lemon-rosemary steamed chicken, with the hopes to share it with you as the next featured food recipe. It all comes in full circle, thank you Chef John [6].

If you like this article please let me know, comment below, and do not forget to follow. Please feel free to post comments, questions, suggestions and reactions if it is lacking or something. I would like to know what you think. Thank you

As always enjoy gardening! ...then harvesting, cooking and eating!

References

1. Phillips, R., & Foy, N. (1990). Herbs. London, UK: Pan Macmillan.

2. Blumenthal, M., Klein, S., Riggins, C., & Rister, R. (Eds.).  (1998). The Complete German Commission E Monographs, Therapeutic Guide to Herbal Medicines, 1st ed. USA: American Botanical Council.   

3. Chiej, R. (1984). Encyclopaedia of Medicinal Plants. London, UK: MacDonald & Co Ltd.

4. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London, UK: Dorling Kindersley.

5. Baessler, L. ( n.d.). Growing Tuscan Blue Rosemary: How To Care For Tuscan Blue Rosemary Plants. [Blog File]. Retrieved from https://www.gardeningknowhow.com/edible/herbs/rosemary/growing-tuscan-blue-rosemary.htm

6. Food Wishes. (2015, June 1). How to Plant a Culinary Herb Garden! DIY Kitchen Garden. [Video File]. Retrieved from https://www.youtube.com/watch?v=qbYbI-uGEyg

Simple Way to Compost

In most gardens, soil is the foundation. A great garden soil is a healthy one where it is full of life meant it is humus-rich that have an active symbiotic relationship with small animals, worms, insects, and soil bacteria and fungi. The macro and microbial activities create and provides a slow release of nutrients to growing plants. A healthy soil is not only having a substantially water-holding capacity to conserve moisture, but also have good drainage and aeration.

There are many ways to improve the overall structure of soil. One could artificially increase nutrients in the soil by adding chemical fertilizer, but it’s an add-on cost and in the long-term could cause harm to the environment. Another way by improving water-holding capacity through mulching or using dried leaves or coconut husks, these increase moisture and suppress weeds.  A safer and cheaper option yet a high in carbon materials could cause soil microorganisms to use up extra nitrogen to digest it and deprive plants the much needed nutrient.  However, there is the cheapest and most versatile soil additive that every gardener should be using that is called finished compost, also referred as compost.

Compost and Finished Compost

Compost is a pile of organic matter in an aerobic process of decomposing through the work of microorganisms, soil fauna, enzymes and fungi into humus. While finished compost is basically the end-product of composting. It is a form of humus, a decomposed organic matters and pretty looks, feels and smells like rich black earth or soil. And good quality compost helps build that garden’s foundation by giving the soil the humus.

Versatile and Sustainable

Finished compost is a versatile soil additive that improves soil structure as it binds with soil particles into porous granules which allow air and water to move through the soil.  It actively retains moisture, as rich in organic matter or humus, as it holds up to 90 percent of its weight in water, and able to absorb and store nutrients. Since it is stabilized and cured it does not take the much needed nitrogen from the soil, a great soil conditioner. Most importantly, finished compost is a natural fertilizer, as organic matter is a source of food for microorganisms that convert soil nutrients unto a form, a balanced and full spectrum of plants nutrients, which plants absorb more efficiently. These nutrients are gradually release, as plants need them, over a period of months or years. The microorganisms, enzymes, vitamins and natural antibiotic that are present in the compost could help prevent soil pathogens from harming plants.

Environmental Friendly

Composting is the ecological alternative of burning or burying organic waste. It is a recycled and reused organic waste into fertilizer and soil additive. It is a chemical free way to nourish plant and stimulate their defense system and extra strength to grow fast and stay healthy.

Basically Free

Composting is the least costly if you make your own compost is basically free. All you need is space, brown and green organic waste, a little water and time. And let Mother Nature do the rest. But one can hasten the process by providing the best possible environment for the microorganism doing the decomposition by a simple manual labor, no need of special bins, special thermometer, aerator or starter.

Making your own Compost

This is a small scale composting just to show the basic ideas and steps I making your own compost. Here goes.

1. Preparation of containers or area. Using a 13-foot length of 2x4x36-inch welded medium gauge wire fence, tie the ends together to form a hoop with 3-4 feet in diameter. Crisscross branches on the bottom for aeration.  Or just secure an area large enough to make a 4 feet in diameter by 4 feet in height pile.

2. Piling up the compost as high as 3-4 feet. To have an active compost pile, a certain ratio of carbon-rich (brown) to nitrogen-rich (green) organic waste material should be observed and maintained; recommendation varies from 30:1, 25:1 to 20:1. To simplify use about 3 times more “brown” than “green” materials or 3:1 ratio and in alternate layer. That would provide ideal environment for live microorganisms, bacteria and fungi to grow and reproduce feeding in the nitrogen and carbon that is naturally present in organic matters. Please see picture box below for the list of brown and green organic materials.

An excess of brown and not enough green materials, would make a pile years to decompose as there is not enough protein for microbes. While an excess of green and not enough brown, a pile would also decompose slowly, be soggy and smelly, as there is not enough food for the microbes to eat.

All organic matter breaks down eventually, slowly and gradually transforms waste into compost. However, in smaller pieces and more homogenized waste matter could hasten composting. Once accumulate enough organic waste and the desired height of the pile had been reached, stop adding and let it decompose.

3. Composting. Let it sit, in a couple of days, steam will rise, and heat indicates microbial activity from aerobic bacteria decompose the waste materials. The temperature determines what types of microbes are active.   

Bacteria in the Compost

- Psychrophiles - As low as 28 degrees Fahrenheit

As they begin to digest some of the carbon-rich materials, they give off heat, which causes the temperature in the pile to rise.

- Mesophilic bacteria - 60 to 70 degrees Fahrenheit

They are responsible for the majority of the decomposition work. If the mesophiles have enough carbon, nitrogen, air, and water, they work so hard that they raise the temperature in the pile.

- Thermophilic bacteria - about 100 degrees Fahrenheit

It is these bacteria that can raise the temperature high enough to sterilize the compost and kill disease-causing organisms and weed seeds. Three to five days of 155 degrees Fahrenheit is enough for the thermophiles to do their best work.

                

4. Turning the compost pile every 3- 5 or 7 days, while big piles are turned monthly or when the interior temperature dips below about 110 degrees Fahrenheit. The purpose of turning is to increase oxygen flow for aerobic bacteria (bacteria that needs oxygen) to stimulate chemical process and decay. And to blend undecomposed materials into the center pile to ensure decomposition occurs evenly throughout the pile. Turning speeds the composting process.

     Turn the compost pile by breaking the pile, spread it all out. Check if it is moist, if its dry spray with water, preferably unchlorinated. Moisture is very important for composting process, but too much will drown the microorganism and too little will dehydrate them. Rule of green thumb; keep the pile moist as a well-wrung sponge.

Then pile it back up and mixing it together, and it will start to break down and heat up again, as long as there is still undecomposed material.

5. Composting...is it done yet? More or less, compost pile would stop breaking down in a month to 5 weeks. For big piles the active break down phase takes 6-10 months. Then, no matter how much it is turned, when the pile’s temperature remains constant, steam stop rising, and mushrooms are popping the compost pile is probably ready for curing.

6. Curing. Let the compost pile sit for another month to which the compost is allowed to stabilize. This would allow fungi to continue decomposition process and eliminate phytotoxic substances. And for bigger piles that would be an additional 6-8 months. When the compost pile looks, feels and smells like a dark brown or black rich earthy soil then it is ready for gardening.

7. Screening/Straining the finished compost is optional; it is to removes large objects. This step could be forgone if smaller pieces and more homogenized organic matter had been added to the pile. A screened quality would be best when used in seed germination, growing seedlings and planting root crops.

Composting is easy and environmentally sustainable. Most gardeners would recommend a 2 to 4- inch layer of compost around plants or over the area and till the compost into the soil as deep as 6 to 8 inches. If you cannot make it on your own make sure to buy and use those that don’t incorporate chemical treated materials.

Unfortunately, as this point the post is getting lengthy, thus the other soil additives will be discuss on the next gardening tip blog post. I hope you do not mind regards to the changes, please feel free let me know what you think.

I hope this article provided some additional knowledge and ideas that could help in making your own compost, soil mix and starting a garden. If you like this article, please let me know, leave a comment below and do not forget to follow. If you don’t, I still would like to hear what you think and please post reactions and corrections that could help improve this article or this blog in general. Thank you.

As always enjoy gardening and Mother Nature!

Reference

Praxxus55712. (2012, March 18). How to make GREAT compost fast. [Video File]. Retrieved from https://www.youtube.com/watch?v=wmVNXY-fmko

Carbonara: My Favorite Pasta Recipe

My favorite pasta is carbonara, also known as spaghetti carbonara. I have been trying to make one since the moment I tasted it from a small mall resto in my home town. I had looked into recipes from books and instructions from ready-to-make sauce packets, but always end up with a scramble egg. Even when I had the opportunity to observe someone, who traveled in Italy and worked in an Italian kitchen, still the outcome is burnt milk or scramble egg with milk. I thought cooking pasta and preparing complicated sauces is not for me, and will never get to make my own carbonara. I will have to surrender to ordering and paying for it in a restaurant.  Until I found Antonio Carluccio’s video on his real version of spaghetti carbonara on Jamie Oliver’s Youtube Channel [1][2]. The recipe and the video are fairly simple and understandable, plus, Mr. carluccio’s real carbonara is the most healthy and delicious by far.  So, filled with joy in my heart l am happy to share my own version, my discovery and woes in this journey to spaghetti carbonara heaven. 

Let us begin our first pasta recipe with spaghetti carbonara  

Spaghetti Carbonara

(1 serving or 2 but all just for me)

Preparation time:      10 minutes

Cooking time:           10-15 minutes 

Ingredients:

100 grams       spaghetti or spaghettoni (the largest spaghetti)

2 teaspoons    salt

15 grams         guanciale (the cheek of the pork),      or pancetta (Italian bacon) cut into small cubes, or bacon strip (honey cured preferred) cut into ½ inch

1 tablespoon    olive oil

1                      whole egg

1                      egg yolk

25 grams         parmesan cheese (or aged pecorino) freshly grated or Eden Quick Melt cheese, grated

                        freshly ground black pepper

Procedures:

1. To cook the pasta: in our 2 qtr sauce pan, know will serve as our pot, add 1 liter of water or about an inch below the rim. Add 2 teaspoon of salt, bring to boil over medium high heat. Please do not add any oil, and but always remember the ratio of pasta to salt to water using Minifie’s pasta’s one golden rule of 10-100-1000, with 10 grams of salt to cook 100 grams of pasta in 1000 milliliters of water (1000 ml = 1 liter)[3].

2. Once in rolling boil, add the spaghetti by pushing gentle from the top the standing pasta until all submerge into the boiling water, cover the pot and bring to boil, again. Take off the lid once the water is up to boiling again. Cook the pasta until al dente. It would take about more or less 10 minutes. Preparing pasta took some practice and cooking time would also depend on the pasta’s brand and the altitude (and your attitude-joke!).

3. Cut the guanciale or pancetta or honey-cured bacon into chuck or small strips.

4. Heat the olive oil and fry the guanciale or pancetta or bacon until crisp.

5. To prepare the egg and cheese mixture aka sauce: In a bowl, lightly beat 1 whole egg and 1 egg yolk, add the grated cheese and pinch of black pepper to taste. The additional egg yolk would make the egg sauce creamy. For additional serving just add 1 whole egg, example 2 servings needs to 2 whole egg and 1 egg yolk.

6. Reduce heat to low of the guanciale or bacon pan, or turn off completely if it is too hot.

7. When the pasta is ready, and if the bacon is already cool turn on heat to very low, just enough to heat back the guanciale or bacon.

8. Drain and add the pasta to the pan with guanciale or bacon. Turn off the heat. Then, mix well to coat and allow the pasta to cool a bit.

9. Add the egg and cheese mixture. Do not add the mixture if it is still too hot or else you get a scramble eggs rather than a creamy egg and cheese sauce.

10. Stir to completely coat the pasta and serve immediately.

NTS when reheating:
To reheat carbonara or any pasta in a microwave, add a tablespoon of water per serving, equally distributed around.

NTS optional ingredients and procedure: 
Ingredients:                 

  ½ tablespoon   butter 

  1 glove             garlic, crush

Procedure:

4. Heat the olive oil and butter in a sauté pan, and add garlic. Once the garlic is aromatic add and fry the guanciale or pancetta or bacon until crisp. Take off the garlic glove when it starts to brown.

How about that! I hope you will find this simple recipe and its bits of side notes informative and useful in your beginner’s kitchen. If you like this blog post, please let me know, leave a comment below and do not forget to follow. If you do not like it, I would be grateful and would want to know what you think, please feel free to post you reactions, corrections and suggestions. Thank you.

As always enjoy. Itadakimase! Kain na!

References

1. Carluccio, A. (n.d.). Spaghetti alla Carbonara: Spaghetti Carbonarra (with Eggs and Bacon) [Blog post]. Retrieved from http://antonio-carluccio.co.uk/recipes/spaghetti-alla-carbonara/

2. Oliver, Jamie. (2014, March 27). Real Spaghetti Carbonara | Antonio Carluccio. [Video file]. Retrieve from https://www.youtube.com/watch?v=3AAdKl1UYZs

3. Minifie, K. (2014, February 28). Pasta’s One Golden Rule. [Blog post]. Retrieved from http://www.epicurious.com/archive/blogs/editor/2014/02/golden-rule-for-pasta-how-much-salt-in-pasta-water-recipe-and-tips.html

Disaster Relief Donations: Kitchen Essentials

Kitchen essentials are one of the practical and sustainable things to donate after a disaster to a person and/or a family who had lost everything. These items help to gain confidence to start a new without feeling small from self-pity from receiving aid, being dependent and relying on others on the most basic things. The ability to be independent and self-reliant could be a great antidote from helplessness, hopelessness and ward off depression. Having the opportunity again to cook and prepare meals could aid to the path of recover. Thoughtfulness is a better gift than all the things money could buy.      

Kitchen for Beginners: 

How to be Smart in Assembling a Functional Kitchen Part II

This is the second part of the 4 part series of “Kitchen for Beginners: How to be Smart in Assembling a Functional Kitchen.”  The items enumerated in the first part were a 4 quarter heavy duty sauce pan with all metal lid, 14 inch wooden spoon and spatula, 2 cutting boards, 8 inch chef’s knife, 2 large microwaveable mugs, and 2 sets of eating utensils, cutlery or tableware. Basically, the size and quantity of items points out to a single and/or two-person household, however, still remain flexible to any household-size.

A kitchen is an important part of our home, an appropriate place to cook and prepare healthy meals. It is important to have the proper, if not the best, tools in cooking for safety and health reasons. Moreover, both  short and long-term economic benefits are gained from purchasing the right and multifaceted tools and equipment. For this month,six kitchen items would be added to the list of kitchen essentials based on its versatility.

  

1. All-purpose Frying Pan

In procuring pots and pans, a heavy-duty quality is always the top of the list of reason, next would be the purpose, and lastly the price. For an all-purpose frying pan, the best choice would be a heavy duty 12-inch stainless steel traditional skillet, with 10 inches cooking space, light in color, with 8 inches stainless steel handle that promote firm grip. If I had to have just one pan it would be this pan, as it is good for just about anything and could cook literally everything, whether it is shallow frying, sautéing, stir frying, pan roasting and even baking a pie. A skillet is a frying pan with a low flaring side and curve wall that makes it easy to handle and flip food while cooking. The shape also encourages evaporation which is why it is good in searing, browning and reducing pan sauce.  The curve-shape also makes it easy to clean and wash. A lighter colored pan helps see and control cooking like butter browning and reducing sauces.  Like any tool, always choose the one that gives a firm comfortable grip, this is for safety as one would be handling hot items.

An all-purpose frying pan is no good if it could not retain and maintain heat evenly, hence a material of stainless steel or a combination of an aluminum-core sandwiched with two stainless steel layers would be the most economical and less intimidating compare to a cast-iron and safer compare to a nonstick pan. Just like stainless steel, cast-iron is good in tempering heat but could be to intimidating and too much aftercare for a beginners. Another  material is aluminum, aluminum pans are the cheapest, but is totally no good, as it heat up fast but uneven, would surely burn food and surely just forget about making sauces. In addition, this material warp and twist in high heat and sudden temperature change. While non-stick pans, may it be fluoropolymer-based or ceramic-based, are only good for cooking eggs as it has a limited heat threshold and could only handle low heat[1].    A well made heavy duty 12-inch stainless steel skillet or frying pan is a versatile pan to keep in your kitchen.         

  

2. Tong

A 9 inch wooden tong would be a recommendable choice to protect delicate cookware surface, but for beginners a safer option would be a 9 inches stainless steel tong with a locking mechanism. The length would be long enough to keep heat and hot oil away from but maintains stability and controllability by a novice cook. Avoid items that is made of plastic even it claims to be heat resistant, always check qaulity of heat resistance silicon. Again, for safety reason, the choice is always based on how the tong gives a firm grip in your hands.

  

3. Medium Sieve

A 8 inches in diameter bowl-shaped stainless steel medium sieve, with mesh size of 1/16, with curve stainless steel hooks opposite from the long stainless steel handle for stability. Always avoid items that are made of rubber and plastic. Make sure the construction of the sieve is sturdy that it could withstand pressure without pulling loose from its frame, so a little test would be ample assessment by pressing it a few times. This size of sieve is used in draining rice, noodle or pasta from a 4 quarter sauce pan.  Moreover, this type of strainer is useful in straining lumps in thick sauces and sifting flour in baking. There are other different types of sieves, this medium sieve and 2 other are used regularly. The other sieves are fine sieves with mesh size of 1/32 and superfine mesh these are used in refining texture of sauces and strain tea leaves, respectively.

  

4. Box Grater

A 10 inches 4 sided stainless steel box grater, with stable and comfortable handle. Grater, together with peeler, has been considered as cutting tools as it has cutting surfaces [2]. The grater’s large and medium holes are used for grating soft cheeses and vegetables. While the smallest holes are used to produce small-fine shreds from hard cheeses, nuts and garlic. For safety, always used a downward motion when grating, and avoid forcing the last small piece to avoid cuts injury.

  

5. Peeler

A stainless steel speed peeler with swivel blade, considered as a cutting tool, used for peeling fruits and vegetables at a faster rate and shorter time [3], a great kitchen assistant. It is a good alternative for a paring knife when a beginner is not comfortable and confident enough to use a knife in peeling. A good peeler could also be used in slicing cheeses and making chocolate curls.

  

6. Kitchen Towels

A dozen or more of 11.5 inches by 24.5 inches, rectangular, white, soft, water-absorbent towels would be the final piece for this article on 6 versatile kitchen essentials, as these towel are not only used as a hand towel to dry hands, but also wipe dry cooking and table wares, clean and wipe counters and could be used as a pot holder. For a good standard hygiene practice, have a separate towel for each purpose and should be change everyday or depending how dirty and unsanitary it gets. And having it in white color would be easy to wash and disinfect without lamenting on color discoloration from the regular washing and bleach solution.

I hope this article provided some additional knowledge and ideas that could help in assembling and/or improving your kitchen. If you like this article, please do not forget to follow this blog and leave a comment, question, and/or suggestions. If you don’t please feel free to post your reactions and corrections that could help improve this article or this blog in general. I always appreciate what you think. Thank you.

As always enjoy cooking.

References

1. Guiliano, M. (2014, September 22). What are the Best Saute Pan. [Video File]. Retrieved from https://www.youtube.com/watch?v=vODAg4A2LTQ

2. Sir Makes A Lot. (2015, May 6). How to Use a Grater and Peeler. [Video File]. Retrieved from https://www.youtube.com/watch?v=QsvNCW5gN7k

3. Ramsay, G. (2016, May 16). Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef. [Video File]. Retrieved from https://www.youtube.com/watch?v=-av6cz9upO0