The paring knife is the next most important knife in the kitchen, after the chef's knife. The paring knife is for peeling fruits and vegetables, but is also for dicing and chopping smaller foods with good precision.
Steaming is one of the oldest methods of food preparation--and health-conscious people have been turning to it more and more, in a quest for food that retains more of its nutrients, cooked with no additional fat added.
Some of us are familiar with the pressure cookers our grandmothers used. But pressure cookers nowadays have come a long way: they can be used in preparing a lots of dishes in less time, while retaining more nutrients and flavor.
"Sous vide” is a cooking method that involves placing your food in a vacuum-sealed plastic bag and immersing it in a water bath at a uniform, regulated temperature, well below the boiling point of water, for several hours.
A rice cooker can be a great convenience for preparing fool-proof rice, in a range of different consistencies and types. A rice cooker also helps retain the fragrance of the rice, without it boiling away in the steam.