Kitchen gadgets and trinkets, how we love collecting them! But admittedly many of these, we have forgotten about lately; the good number of those we remember to use, seemed more interesting during the time we bought them.
However there are also those that leave you with the question—how could I have cooked without you all these years?
The Terraillion scale is an example. It took me a while to find a good kitchen scale, one that was accurate, sensitive and easy to use. Then I got a hold of the Terraillon Halo 3-kg model.
The scale, though compact, has a wide measuring surface. The glass platform can accommodate even the larger-sized stainless-steel mixing bowls with ease.
It also has a large display screen and it measures in both kilogram and pounds. The unit is also equipped to measure liquids and has an “add and weigh function,” which allows it to account for the weight of the container and display only the weight of what it holds.
And unlike the few scales I’ve owned in the past that seesaws up and down before it gives a final measure, the Terraillon gives a quick and consistent reading each and every time.
The size makes it very convenient to store and keep. And since it is sleek and well designed, leaving it out on the counter makes it appear as though you have just another hi-tech decorative kitchen accessory. It is also reasonably priced.
Terraillion scales are available at Gourdo’s.
Another product is the Phytoncide Cutting Board.
Many of us have sliced lemons, oranges and onions straight off our kitchen counters, taking great care not to damage both our knife and the counter’s surface. Sometimes, it simply is too cumbersome to have to bring out chopping boards.
Lately, I have been so happy with my Phytoncide Cutting Board —lightweight, convenient to use, quick to store, gentle on the knives, does not skid or slide while you are chopping and not quick to absorb odors.
The boards come color coded— green for vegetables, orange for meats and blue for seafood. They are not easy to clean but can be sterilized inside the microwave for one minute, to kill up to 99-percent of bacteria.
Christopher Uy, the distributor of the cutting boards, says that the boards contain “phytoncide, antimicrobial organic compounds derived from plants, that promote antibacterial activity.”
(To get a set or two of these nifty cutting mats, call 0917-8424140, 0939-9292929 or 3592821.)
Making balsamic reduction is quite a hassle. To begin with, it takes quite a while and if cooked in an enclosed area, could be very bothersome. The smell of the vinegar can make you cough endlessly and it does stink up the place.
Cecille Poblador of Truffles and More recently brought in Tondo Red and White Balsamic creams, a syrup-like reduction that is perfect to be drizzled on to strawberries, over cheese, as a marinade, mixed with olive oil, to make a delicious vinaigrette. One can use it on just about anything, especially when a tinge of sweet and sour is required to enhance a dish.
The red balsamic is sharper while the white, a tad milder and perfect when you want the color of your plated dish to stay pristine.
Cecille also sells decently priced truffle products such as oils, creams, carpaccio and truffle honey (excellent on cheese!).
(For orders, call 0917-8559637.)
The Holy Week left me in search of new seafood to add on to my no-meat Friday roster. And when it comes to this type of dilemma, MIDA foods always comes to my rescue.
For starters, they brought in lightly salted bacalao loins that I feasted on—tender, succulent atlantic cod! And, barramundi collars that are perfect for sinigang and pinangat. They’re best when grilled.
Here’s how I do it. I first wash then halve the collars. Then I salt it generously with sea salt, leave it to marinate 20-30 minutes and then grill them over very hot charcoal, approximately three minutes per side. Make sure to oil the grate before grilling the fish. Serve the collars with lemon wedges and with grated daikon (radish). Super!
(Call Mida Food Distributors Inc. at 5240006, 5265136.)