Anova Nano Side View

Anova Nano Sneak Peak

Kitchen

Breaking news! Anova Culinary are about to release a new device – the Anova Nano Precision Cooker in a few days. Here is what we know about it so far! 

Anova Culinary Sous Vide Precision Cooker

Kitchen

I’ve made a new discovery and I have a statement to make.  No kitchen – no home kitchen – is complete without a sous vide precision cooker. Now that you know this method of cooking exists, your current food preparation skills will feel mediocre. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time – and now it’s time to do the same at home thanks to the Anova Culinary sous vide cooker.

Kenwood 3-in-1 Blender

Kitchen

Having just moved into a new home with my wife, certain basic appliances needed to be purchased – and a blender was one of them. After having a look at what is available on the market we decided to go for the Kenwood BL237 3-in-1 Blender with Smoothie to Go.

Victorinox Santoku Knife

Kitchen

I’ve been wanting to get a decent knife for a while but I’ve always been put off by the prices some of these companies list their knives at – until I came across this Santoku knife by Victorinox.  

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Most of us are used to seeing a normal chef’s knife; with a slightly curved blade and a thicker spine. A ‘Santoku bōchō’ is the Japanese’s take on a multi-purpose knife – in fact, it’s translation means “three virtues” or “three uses” that is; slicing, dicing and mincing.  A Santoku is usually made of harder steel than that used for a western chef’s knife and can therefore be thinner and lighter.

The biggest difference between a Santoku and a western chef knife is the cutting edge, with the former being parallel to the cutting plane and the latter having a slight curvature to it, therefore whilst the chef’s knife usually rocks over the chopping board to complete a cut, a Santoku relies on a single, downward cut and even landing from heel to tip.

The Rosewood handle Santoku Knife by Victorinox is very decently priced at $65.  You can also buy a dishwasher safe, Fibrox handled one for $60, but I believe that the Rosewood handle really gives this knife a more prestigious feel. I’ve been using it for just over two weeks now and I must admit that it’s the best tool I have in my kitchen at the moment.  The knife is very well balanced and extremely light, weighing in at only 147g!

You might not realise it, but a sharp knife will make all difference in your cooking experience. The height of the blade ensures that the knife can slide across your knuckles without adding a few fingers to whatever you’re dicing – this means that slicing and mincing become quicker.  A sharp blade also means that you need much less applied force to cut through your vegetables and meats.  The fluted sides prevent whatever you’re cutting from getting stuck to the side of the knife, therefore allowing you to keep cutting without stopping to clear the side of the knife. Another convenient ‘feature’ is that since the blade is quite large it can be used to ‘scoop’ up your freshly chopped ingredients to carry to the frying pan.

To conclude – this knife was exactly what I expected from Victorinox – a well made, well priced, very sharp knife – after all this tool is coming from a company that specialises in blades.