Hello there, boys and girls. This week I want to bring you the first installment of the importance of the proper kitchen tools. Like every trade, there are the right tools for the job and cooking isn’t any different.  Now, prior to me getting in depth about this topic,...

it’s important to realize that when buying anything the saying “You get what you pay for” comes into play.  The difference is obvious and makes life a lot easier. Just take the Pepsi challenge, you’ll see.
 The most important tool in every cook’s arsenal is his knife.  That being said, it’s not your grandfather’s swiss army knife.  I’ve worked in a lot of restaurants where most cooks use the house knives which barely cut butter and which the owner supplies out of his shallow pockets. As funny as that sounds, most home knives are even worse.  I used these knives until I discovered the pure joy of a good quality sharp knife. 
 So now you’re probably thinking “well, I’ve got my Ginsu knife set”.  That’s fine if you need a letter opener or maybe to saw some tin cans in half, but there is a difference in knives and their ability.  Another thing to realize is that a sharp knife is less dangerous than a dull one.  That may sound contradictory but a sharp knife cuts with precision and with little pressure.
 Although there is a wide variety and many different styles of knives, there are really only two that are needed for the basics.  The first is the chef’s knife; this is the workhorse of all kitchen tools and is quite possibly the single most important tool in your kitchen. The other is a serrated or bread knife.  With these two knives most cooking tasks are easily performed.
I’d like to concentrate on the chef’s knife.  The chef’s knife; shinny metal, killing machine, my best friend.  I’m sure you’ve seen a knife like this; they come in different lengths but are most commonly 8 inches in length and have a wide blade. The material a knife is made of is important; the best knives are forged and have sturdy handles.  Like I said before, quality is key and these knives aren’t cheap.  If they are taken care of, they will last forever.  Now, if you would like a cheaper knife, go ahead, but they won’t hold an edge and are flimsy.
I recommend two brands; Global, which I own, and which is a solid one-piece knife that cuts like a dream.  The other is Wusthof, an equally exceptional knife, although it’s a little heavier.  Again, it’s all preference.  So if you like to cook, check one of these out and you’ll be amazed at its performance.
Along with the type of knife you use, another important factor is the care of your knife.  I run my knife over a hone every time I use it.  A hone is usually a long thin cylinder used not so much to sharpen, but to clean up the edge.  Sharpening is what gives the knife its edge and it should not be over sharpened.  Seven times on each side is sufficient, at an angle that is a dime’s height under the blade.  Do not wash your knife in a dishwasher, it can remove the temper and soften the blade.  Always use a cutting board, and, although it can be hours of fun, throwing your knife into the wall is a bad idea.  Save that for a nice balanced throwing knife.
    
  
   Pollo Enrico (A perfect accompaniment for a Caesar salad which will be next weeks recipe)
  - 4 chicken breasts
  - Small onion diced
  - 2 cloves garlic diced
  - tbsp oil
  - tbsp parmesan
  - pinch of each salt, pepper, basil oregano                                                                - 1 tomato sliced
- 3 cups shredded mozzarella

Add first 6 ingredients in a bowl and mix together making sure to coat chicken equally.  Now it goes with out saying that the longer it marinates the better it absorbs the flavor but who knows what kind of time you got.  Then grill to your liking and be sure to cook thoroughly because who wants a case of salmonellae. When one side of the chicken is cooked, top with tomato and cheese and cover grill.  Cook the chicken completely and by then the cheese should be melted. 

Now that it’s done most people would have a nice bottle of wine and a salad but I haven’t had class since high school so I’m gonna go with a beer and some bread to make a sandwich. Eat!    

Chef Riggio