William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-01-01 / 1. szám
The Hungarian Kitchen with Főszakács Béla Basic Train ing The tools of the trade every kitchen should have FÁRADJON BE AMAGYAR KONYHÁBA. Happy New Year 2005 to you all from Chef Vilmos and me. There will be many new things happening in the Hungarian Kitchen this year. Every month the topic will change to meet the needs of you, the faithful readers. Not only did I receive recipes for the new cookbook, but I also got many emails and notes about what you want to learn more about when it comes to food. Vilmos and I have been brainstorming, and the Hungarian Kitchen will be involved with many activities to provide more for the membership. This shall be our finest year, that I promise you. The Hungarian Kitchen will take on a new look in the William Penn Life. Not only will you be able to read interesting articles, but each month you'll find a "Culinary Corner" with a cooking tip, a "Savory Spotlight" on a food item and a "Practical Pointer" on how you can better your techniques in the kitchen. Occassionally, we will have a "Celebrity Chef" who will share a recipe of their choice and how it's prepared. Look for a "Hungarian Food Trivia Contest" to test your brainpower. And, yes, the prize will be a new Treasured Recipes Cookbook. We will also get into some regional menus so you can prepare and enjoy a festive Hungarian meal with your family. I know you'll be just as excited as I am to get into the kitchen and start cooking. Well enough about the Hungarian Kitchen. Let's get on to bigger things. Chef Vilmos and I have received many recipes, all good ones, which will be used to prepare a new "Treasured Recipes." One thing I learned through this experience is you want to know more, learn more and prepare more. If you sent in a recipe, it will be used in the new cookbook. That is a guarantee from Chef Vilmos and me. The old "Treasured Recipes" offered 160 recipes scattered in eight categories. The new version will have over 300 recipes in 14 categories. We might even have a contest to name the new cookbook with the winner getting the first copy signed by Chef Vilmos and yours truly, Chef Bela. We have expanded the categories to encompass more foods you may cook and enjoy. This will not be your grandma's cookbook anymore. The cookbooks our grandmothers used had recipes that were easily prepared for the produce, meats and grains they had available in their day. Since the world is ever changing, we are able to enjoy more foods and more varieties of ethnic cuisine. Yes, we will have plenty of Hungarian recipes for your pleasure and many others to show the ethnic diversity of the William Penn Association. As a famous chef once said, "variety is the spice of life." And variety is what will be offered. We will also manage to fit in some kitchen statistics for oven temperatures, measuring equivalents and substituted food items. Vilmos and I looked at many cookbooks for additional ideas to make this one better. This cook book will be a basic necessity in your kitchen. And speaking of basics it leads me into our topic of the month which is Basic Training. Here we go... We will now have a new improved cookbook for your kitchen which is basic for any kitchen. But besides a cookbook with recipes, we need more to get started to prepare wonderful meals. So this month I decided to give you a listing of what you should have in your kitchen as basic tools, spices, pots, pans and other equipment. Remember this list is very basic, and you may add some bells, lights and whistles as your talents improve. That is how I built up my knife collection and other kitchen equipment. KNIVES. You should have three knives:- a PARING knife for trimming, peeling vegetables and fruits;- a CHEF'S knife at least nine inches long for chopping, slicing, mincing. It's an all-purpose knife to use on produce, poultry, meats or seafood; and- a SLICER knife over 10 inches long with a pointed or round tip used for carving cooked meats and poultry. STEEL. A steel keeps your knives sharp. It's a long, thin, pointed round rod for putting an edge on any knife blade. *This shall be our finest year, that I promise 10 William Penn Life, January 2005
