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A Kitchen Like No Other

October 1, 2018

Knife Essentials: How to pick your knives for your home.

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Our passion for hospitality isn’t limited to large special events. We love to cook and serve fabulous food at home too. And we love to help others step up their home cooking game!

Does the quality of your knives really matter?

Yes. A lot. Good knives are safer and are more likely to avoid mishaps. They’re faster and will save you time. They are also a key gateway to better overall results in the kitchen. Admittedly, as with most things, there comes a point where extra spend doesn’t buy much more function or longevity. But there is still a big difference between cheap knives (that won’t perform and won’t last) and quality knives (that will). If you’re serious about cooking, it’s worth making an investment in your knives.  

What knives should you own?

If you visit a cutlery shop or start perusing options online, you’ll be quickly overwhelmed with options and could quickly spend a lot of green. Our recommendation is to start with the basics. With just a few select knives, you’ll be ideally prepared for nearly all kitchen tasks (and still completely serviceable for the remainder too).

It’s much better to have 3-5 great quality knives that will see a lot of use, versus a 18 piece block set of mediocre knives (most of which will just take up space). If you cook a lot and want to add more knives to your arsenal, you can add these one by one over time as your desire and budget allow.

 

We recommend making your initial investment on the following key knives. If you can afford to invest in 5 knives at once, excellent. If you can’t, start with the first three listed here and add the others later.

  • Chef’s Knife. Aka Cook’s Knife, this is the most commonly used knife in the kitchen. Features a wide symmetrical blade that tapers to a point. Ideal for a wide array of chores including, chopping, slicing, mincing, etc. Sizes range from 6” -14”. We find that 8” or 10” are most popular / easy to use.

     

  • Serrated Bread Knife. Straight or slightly curved blade, often with a single sided edge. Some bread knives are offset which help avoid knuckles hitting the counter or cutting board. Not limited to bread, these knives are also great for slicing fruits with a hard rind and/or soft interior. Sizes typically range from 6” - 12” and we prefer them 9” or more.

        

  • Paring Knife. Probably second only to the Chef’s Knife in versatility and frequency of use. Perfect for peeling, julienning, garnishing, and other tasks that require delicate precision. For your first and go-to paring knife, opt for a spear point or sheep’s foot style (put off buying a bird’s beak / tourne style until later or never). Sizes will vary, but will be shorter. We prefer 3-4”.

  • Utility Knife. Found with both straight and scalloped edges, utility knives could be considered filling the gaps and overlapping the uses between your chef’s knife, paring knife, and slicing knife. Excellent for slicing soft fruits and vegetables. Sizes typically range from 5-8”, with 6” being very common and our recommendation.

           

  • Carving / Slicing Knife. While perhaps not used as much as the other core knives listed above, when you have a large whole muscle meat (roasts, whole poultry, hams, etc.) to serve, these are invaluable. Blades are typically straight edged and relatively thin. Granton edges (hollow ground sections along the side of blade to create space and reduce drag) are common and popular on carving knives. Sizes vary and shorter lengths (9” - 12”) often have pointed tips while longer lengths (14”+) often have rounded tips.

           

   

Other useful knives.

For many cooks - especially home cooks, the knives already listed will suffice for nearly all applications and needs. That said, there are lots of other styles out there that can be helpful (or just fun to collect). Options include:

  • Boning Knife. Just like sounds - ideally suited for removing meat from bone, skin, and other tissues. Boning knives are generally either classified as flexible (great for staying close to bones and getting into odd shaped areas) or stiff (great for making straight cuts and jointing).

  • Santuko, Nikiri, Gyoto, and other Japanese style knives. Increasingly popular in Western kitchens, these knives are often alternatives to the traditional Chef’s Knife or Utility Knife. Typically these are single edged, and ground to a narrower angle than European style knives. The narrow angle is sharper and slices better with more precision, but requires more maintenance. Unique blade styles offer different ergonomics and function which many chefs prefer for certain tasks - especially very thin slicing and chopping.

  • Cleaver. Not common in home kitchens, since these are thick and heavy knives designed to chop through thick meat and bone when butchering. Also great for opening lobster shells and other similar tasks.

  • Cimeter. The staple knife for professional butchers, but not commonly used in home kitchens.  

What to look for and consider when buying knives.

 
  • Knife Anatomy

 

  • Stamped vs forged construction? Stamped knives are made by cutting the knife shape out of a flat sheet of metal (like a cookie cutter). Forged knives are made by hammering heated bar metal into the knife shape. Once the basic shape is formed, both types of knives will be ground and honed to create the cutting edge. Stamped knives are typically thinner, lighter, lacking a bolster, and are generally less expensive. Forged knives are thicker, heavier, stronger, well balanced, and are usually more expensive to purchase. For most long lasting knives, we prefer forged construction. That said, for some knives (a long granton edge meat slicer or a heavily used and often replaced butcher cimeter, we opt for stamped).

  • Type of steel? Nearly all high quality knives are made from some type of high carbon stainless steel designed to strike a balance between hardness and durability, ease of sharpening and honing, resisting stain and decay, and cost. German steel (often 420 or 440 C stainless) is common for European style knives. It’s excellent at resisting corrosion, and very easy to sharpen. German steel is durable and holds an edge well, though not as well as some harder steels. Japanese steel (often VG-10 or San Mai) is common in Asian style knives and is increasingly seen in European styles as well. This layered laminated steel is exceptionally hard which offers excellent sharpness and edge retention. They can be more difficult to sharpen well and sometimes offer slightly less corrosion resistance compared to the German steel. As noted earlier, these steels are all striking a balance between different factors. The best steel for you depends on your personal preferences and priorities.

  • Handles? Wood handles are not only very comfortable, we think they’re the prettiest options. They can also last longer than the blade of the knife, but require more maintenance than other options. Stainless handles are popular for the seamless styling and the ease of maintenance. The notable drawback is than many stainless handles can become slippery when wet, though many steel knives have textured stainless handles to mitigate this. Synthetic resin and Polyoxyethylene (POM) handles are very common on riveted full tang knives. They’re very durable, easy to clean, and although simple, very nice looking. Plastic, nylon, and rubber handles are popular in commercial kitchens because they are affordable, easy to clean, and fairly durable. We don’t find them nearly as attractive as other options though and many home chefs want something with more aesthetic appeal.

  • Edge type? Straight edge (aka flat ground) is the most common and applicable. Granton edge (see the note on carving knives above) reduce drag and are very nice in certain situations. Serrated edges (aka scalloped) have small “teeth” which help to penetrate a tough exterior without pressure that might harm a soft inside. Hollow ground edges are are concave to create a very thin and narrow cutting edge. They are very sharp and wonderful for delicate tasks, but not recommended for heavy duty chores.

  • Edge angle? European style knives usually have a 20 degree angle which is great for edge retention and durability. Asian style knives have usually have a 15 degree (sometimes even narrower) which is excellent for sharp precision slicing.

  • Full Tang design? Full tang refers to the entire knife being a single piece of metal end to end. The core of the handle is simply an extension of the blade. This can easily be seen on knives where the core of the handle is the same metal as the blade and the handle material is double or triple riveted to the metal. In general we prefer full tang knives because they are sturdier, longer lasting, and more reliable. If you’ve ever had a partial tang knife break apart at the handle during use, you know how frustrating and dangerous it can be. Heavy full tang construction is particularly important for knives that see a lot of heavy use and cutting. For lightweight knives that will be used primarily for delicate tasks, this is less crucial.

 

Caring for your knives.

 
  • Always hand wash with warm soapy water after use, rinse well, and dry thoroughly immediately. Avoid leaving knives dirty for long, machine washing, and extended air drying.

  • Hone your knives regularly - practically with every use.

  • Keep your knives sharpened. Frequency of sharpening will depend on the steel, type of use, and frequency of use. See our separate post about knife sharpening for more info and tips.

  • Store your knives safely and properly. Though popular and convenient, we do not recommend traditional knife blocks. These take up a lot of counter space, tend to dull your knives, can collect hard to remove particles, and often encourage buyers to purchase more knives than they need. We much prefer a magnetic wall strip which saves space, offers easy access, is easy to clean, and when used correctly, doesn’t dull the blade. There are also some great in drawer solutions that can protect your knives. If you need to frequently travel with your knives (like us), a nice bag or roll with a soft interior is great. Individual blade protectors can also be well worth getting depending on how you store your knives.

 

Happy cooking!

 

September 17, 2018

September Recipe of the Month: The Perfect Dipping Caramel

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Candy making can seem daunting especially if you’ve tried and failed in the past. Whether this is your first time making caramel apples or if you’re ready to try again, you’ll love Meagan Crafts-Price’s tips and tricks to making the perfect caramel apple this fall season!
Caramel Apples
INGREDIENTS
2 cups light corn syrup 1/2 cup water 2 cups sugar pinch of baking soda 1/2 cup butter- cut into 1" cubes 1 12oz. can evaporated milk
Directions, Tips & Techniques
Having your thermometer correctly calibrated is more important than the  particular candy thermometer you use because having your caramel at the perfect temperature for dipping is the key to success. 
Calibrating your candy thermometer
Start by boiling a cup of water in a 1 quart sauce pan. Clip your candy thermometer to the side. If your thermometer reads 212ºF when the   water starts to boil, congratulations that was pretty easy! If it doesn’t, don’t despair. The reading could be off because you aren’t at sea level or your thermometer isn’t calibrated - or probably a bit of both. Here are two ways you can compensate for any discrepancy in the  calibration. My favorite way is to slide the glass tube up or down accordingly until it reads 212ºF in boiling water. If you can’t figure out how to move the glass tube, you can make the adjustment mathematically. To account for the discrepancy in your temperature reading when the water started boiling, simply calculate a new goal temperature in your recipe. For example, if you need to cook your candy to 242ºF, and your thermometer read 210ºF when the water boiled, you know your calibration is off by 2 degrees. So lower the goal temperature in the instructions by 2 degrees, from 242º to 240ºF.
 
Now that you have a calibrated thermometer, keep your pot of boiling water on the stove; you will use it later on. 
In a heavy 4 quart sauce pan combine corn syrup, water and sugar over medium heat. Stirring occasionally with a spatula until mixture comes to a boil. Add in the pinch of soda. The mixture will start to bubble rapidly. This will leave bits of  crystalized sugar on the side of the pan. Take a pastry brush and dip it into your pan of boiling water and wash down the sides of the pan so you don’t get gritty caramel. Clip your calibrated thermometer to your pan of caramel, add butter and stir   until incorporated. Then stir constantly while adding the evaporated milk. You will want to keep the mixture moving so the caramel doesn’t scorch. Continue stirring until your mixture reaches 242ºF (or the adjusted temp for your thermometer). 
Remove from heat and cool until the mixture is 220ºF. This is a key step for dipping! If your caramel is too hot it will just slide off your apples. If it is too cold you won’t be able to get your apples completely coated because the caramel is too thick. While the caramel is cooling, wash 8 apples and insert wooden skewer or popsicle stick about 2” into the apple. Tilt the pan to give you a nice pool of caramel to start dipping. Dip apples into your caramel and turn to coat thoroughly. Drag across the lip of your pan to get off excess caramel, then turn upside down and hold it upside down for about 30 seconds. This helps minimize the foot of caramel that appears at the bottom of the apple when cooling. Place on a piece of parchment paper to cool. You can then dip your apples in chocolate and roll in nuts or candy pieces as desired!
Once you have gotten your 8 apples dipped you might notice there is still caramel in your pan sticking to the sides and such. Don't scrap down your pan with a spatula and continue dipping. The caramel that is sticking to the sides of your pan have still been cooking quite a bit as you have dipped and will be a different consistency than the caramel in the mass. This extra caramel is great to scrap right onto your counter and eat as a snack while you are waiting for your delicious apples to be done!!

March 15, 2018

March Recipe of the Month: Guinness Braised Short Ribs

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Guinness Braised Short Ribs Serves 4 to 6 people depending on the number of ribs you make.
Ingredients
4 to 6 bone-in short ribs (about an 8 ounce piece, trimming fat if necessary) Salt (kosher) and fresh cracked black pepper to taste 3 tablespoons extra virgin olive oil 1 large onion, diced 4 cloves garlic, crushed 2 medium carrots, chopped 4 thyme sprigs 1 rosemary sprig 1 bottle Guinness Extra Stout (or your own favorite dark & malty Irish Beer) 1 1/2 cup beef stock (or 1 cup beef stock and ½ cup brewed coffee)
Method 1. Preheat oven to 350 F degrees. 2. Season all sides of the short rib with salt and pepper. 3. Heat a heavy, oven safe pan over high heat. Add olive oil to pan and let it heat for a moment. Sear all sides of the short rib about 1-2 minutes per side. Remove from pan and set aside. 4. Add onion and carrot, saute 3-4 minutes. Add garlic and saute 1-2  minutes more. 5. Deglaze with beer, scraping up bits from bottom of pan. Bring to boil. 6. Return short ribs to pan. Add beef stock, thyme and rosemary. 7. Cover pan and bake for 2.5 to 3 hours, until meat is tender. 8. Separate the fat from the drippings, and use the remaining drippings (thickening with a roux or by reduction if desired) as a sauce at service.

March 9, 2018

Friday Instagram of the Week!

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Today's Friday Instagram of the Week comes from, Heather, one of the fantastic guests from our Annual Penny Party!  We had SOOO much fun unveiling our new foods and trends and seeing all of your wonderful faces too!  This pic is of our charcuterie station and it was one of the most popular of the night!  We loved it because it married 3 of our FAVORITE local vendors fine offerings in perfect harmony; High West Whiskies, Beehive Cheeses (including a Culinary Crafts creation), and Creminelli Meats.  Yum!  Thank you to Heather for sharing this pic!  And remember, for your chance to be chosen next, tag your photos with @culinarycrafts or add the hashtag #culinarycrafts to your post and then check back next week to see who is picked next!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

October 13, 2017

Friday Instagram of the Week!

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Today's Instagram pick is from our friends at Old Town Cellars - who, if you didn't already know, helped us create our own private label line of wines for our clients!  We are so excited to offer these 4 amazing selections and think our clients will be pretty excited too!  We actually debuted them at our Harvest Pop-Up.  :)  Thank you for sharing, Old Town Cellars, and thank you for helping us create these beautiful wines!  And remember, for your chance to be next week's pick, tag us at @culinarycrafts or add the hashtag #culinarycrafts to your posts and check back to see who gets picked next!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com

October 7, 2016

Friday Instagram of the Week!

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cc_igoftw86 Today's Instagram of the Week is a fun one and was captured BEAUTIFULLY by Gideon Photo!  Did you know that in addition to our amazing wedding and events eats, Culinary Crafts has also started making amazing cheese cakes?!  It's true!  For the couple who doesn't want a traditional cake (or a confection at all) we make gorgeous (and delectable) cakes made out of cheese!  Seriously, so good - and a wonderful idea for all of the cheese lovers out there!  Thank you again to Gideon Photo for this amazing capture!  And remember, for your chance to be next week's Instagram of the Week, just add the hashtag #culinarycrafts or tag us at @culinarycrafts and check back to see who gets picked!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

April 15, 2016

The Art of Styling Desserts with Mary Crafts-Homer!

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CC_IGofTW67 Today's Instagram of the Week comes from our very own Mary Crafts-Homer and is a BTS capture from her spot on Studio 5 last week with Brooke Walker!  We loved Mary's tips on creating the perfect desserts for any event and think it will definitely inspire the viewers who want to take their own parties up a notch.   If you missed the spot, never fear - it's right here for you!  Take a look! Thank you to Mary for such a fun pic and tons of gratitude to the amazing Studio 5 team for letting Culinary Crafts be a part of your show!  We love sharing tips and tricks to create amazing parties and events!  And remember, for your chance to be next week's Instagram of the Week, just add the hashtag #culinarycrafts to your posts or tag us at @culinarycrafts and check back to see who gets chosen next!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

April 13, 2016

April Recipe of the Month: Oeufs Mollets Florentine

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March 24, 2016

Culinary Crafts’s Next Pop Up Restaurant is Around the Corner!

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PopUp_April22_1 Culinary Crafts is SO EXCITED for our next Pop Up Restaurant!  We are happy to be partnering with Wasatch Community Gardens for a very special “pop-up” restaurant in celebration of Earth Day on April 22nd, 2016.  And, we are hosting it at The Falls Event Center venue in Salt Lake City, which we are thrilled to show off to all of you! PopUp_April22_2 Our 6-course menu has been created especially for this Pop-Up and will feature many locally sourced items, as well as a few surprises! This unique feast will only be offered for one remarkable evening - The restaurant pops up for a night and then disappears, offering a once-in-a-lifetime experience.  (You can get your tickets here.)  Another bonus?  Wasatch Community Gardens will receive a portion of the event proceeds.  We love that their mission is a perfect match for the importance of Earth Day as well as the importance of fresh and delicious food! This will be a popular dinner and might sell out quick, so make sure to get your tickets soon.  We can't wait to see you!  Happy dining, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

March 17, 2016

Culinary Crafts Takes the CATIE for Best Barbecue or Picnic Menu!

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CATIE We are so proud to announce that Culinary Crafts has won the 2016 CATIE for the Best Barbecue!  We are so thrilled and have had SO much fun at the Catersource Event Solutions Conference in Las Vegas and can't wait to share all the cool things we've seen and done - although if you are following us on Instagram, Facebook, or Twitter you may have been following the action live.  :)  We are full of new ideas and inspiration and can't wait to put it to use in our upcoming events this year.  Happy inspiration, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

19x winner Utah’s Best of State

15x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year