Tools of the Trade-- KHolzman

KHolzman

Food as Muse

Professor Whitman

27 October 2010

Tools of the Trade-- KHolzman

I had the divine pleasure of becoming familiar with the "Rosle Egg Timer and Piercer" during my visit at the local "Williams-Sonoma." Not only is this privileged information useful in everyday conversation and dating ice-breakers, but now I can do things with an egg that most can only dream of.

This handy-dandy gadget is small and metallic and is primarily used for timed egg cooking. The "Rosle" punctures the egg shell with minimal cracking allowing the egg to heat more efficiently.

Why might cooked eggs with undamaged shells become of great importance you ask? Well, according to the well-informed staff members at "Williams-Sonoma," they are ideal for serving whole as well as ornamental displays around easter. I assume that this device may also be convenient for paper weights for those of us who are Jewish vegetarians.

Tools of the Trade--by. Anam Mian

I found this ancient looking tool at Williams-Sonoma called Chinois Bouillon Strainer. The staff member told me that it is mainly used to make soups and various types of sauces. In addition, it helps give them an extremely smooth texture. You pour in the sauce and use the wooden handle to strain it out. To me it looked so neat and precise, I am sure you can use other kinds of new technological based tools to make smooth sauces or soups etc… However, I feel like tools that remind you of the days when technology didn’t exist, make you feel like you are actually working hard, on whatever you are trying to accomplish. There is so much beauty in it. Most of the equipment reminded me of Pakistan, the wooden handles to make garlic pieces, or smash up any other type of ingredient instead of using a food processor or some other type of easy utensil. It made me extremely happy to see that Williams- Sonoma had these kind of rich tools as well, and not just the stuff that belongs to the modern era. These kind of ancient tools are much needed in our society today, because they can help us reminisce on our history, and taste the hard work of our past.

Tools of the Trade by Jose Gil-Figueroa

Entering Williams-Sonoma, the powerful scent of artificial yet delicious Fall immersed me immediately. I looked around in wonderment to all of the interesting gadgets, shiny pots and pans and the abundance of kitchen paraphernalia that completed this store of kitchen ingenuity.

As I peered on the shelves for a new and interesting tool to use in the modern United States kitchen, I found a simple yet very useful piece of machinery. A Potato Ricer. This shining, glimmering and seemingly complex utensil once looked at and investigated sort of like a caveman and a fork. Or Wall-E and his newly found spork, I actually knew how to use this interesting piece of culinary genius. All that is needed to be done is put a shaved potato, fresh and hot from cooking and then push down the lever and poof you have instant riced potatoes! What an invention, Huh?!?! Simple, to the point, yet invaluable when your muscles don't wanna mash those potatoes to a pulp.

It was a great time at the Williams-Sonoma store in Clarendon. Seeing all of the new and elaborate gadgets to assist the modern chef in his/her quest for the best food creation.

Tools of the Trade by Hannah Hatcher

When I was walking around Williams-Sonoma I came across something called the chef'n citrus juicer. It looked interesting so I read the label and took a picture of it. The juicer was a handy tool that you would use to squeeze lemons, limes, and oranges. Bobbie explained to me how the juicer worked as she had used it before. You cut the lemon in half and put it in with the face of the lemon facing downward. This is the opposite way that it looks like you are supposed to put the lemon in. The reason for doing this is that you can maximize the amount of juice made. You press the handle down and there is a strainer that prevents pulp and seeds from coming out when the juice is poured. The juice can be used for cocktails, margaritas, dressings, sauces for cooking, and baking. It has an attachment that can be used to larger fruits such as oranges and grapefruits. This would be perfect for making freshly squeezed orange juice. I thought that the price was reasonable at only $19.99 and that it was easy to store in the kitchen. An electronic juicer would take more space and it would be more expensive. I am going to tell my mom about this handy tool as I think she would love it.

Tools of the Trade--By Rabia Javed

At Williams-Sonoma, there were many unique tools that I never knew or seen before. However, there were some that I have seen before but never actually used. I have heard of and seen pancake makers but not really of waffle makers. So, the tool I chose was the All Clad Classic Round Waffle Maker. I know it is common and most people probably heard of it but I thought it was interesting. The appearance of the waffle maker is similar to a pancake maker, but the waffle maker had little squares on the bottom of the pan. The whole item itself was made of steel. I did not talk to a staff member about this product. I thought it was self-explanatory, but maybe if I did talk to a staff member, I would have probably learned something about waffle makers that I did not know about. Personally, I would rather just buy already made waffles from the store. There were other great tools at Williams-Sonoma, but most of the interesting ones were already taken, so that is why I just chose the waffle makers. For example: the knife sharper was quite interesting and one of the staff members did a small demonstration using the tool. (I tried to get a picture on here of the waffle maker, but it is not working)

Tools of Trade by Kamilla.

Vinturi Red Wine Aerator and Deluxe Set.


(Image was copied from http://essential-wine-decanter-aerator.blogspot.com/2010/09/wine-aerator.html)

Description from Williams-Sonoma Shop:
“Enhance the pleasures of fine red wines with this innovative aerator. Using the state-of-the-art process, it speeds up the natural process of aerating, which allows wines to open and develop so that they achieve their full flavors and bouquet. The impressive result is wine that tastes just as the vintner intended-in the time it takes to pour a glass. Choose the hand-held aerator or deluxe set. The two-piece set combines the red wine aerator with Vinturi’s signature tower, which holds the aerator securely in place for easy, hands-free operation. Dishwasher safe.”
This tool is used for making wine taste better, enhancing its taste with delivering oxygen to the wine. Usually it is used for young wines without aging.
” Often used on younger wines as a way to mellow the acidity these wines commonly are known for, It can even bring out the flavors of older wines.”
For the first I saw it in Williams-Sonoma I was attracted by its strange shape and unfamiliar usage. Of course, usually people just open a bottle of wine and drink it, but this thing is created for wine connoisseurs and people who just like really good wine.
Instructions “How to use a Wine Aerator” from
http://www.ehow.com/how_2110251_use-wine-aerator.html. (I asked about that in the shop, but I didn’t get the whole process how to do it. That’s why this instruction will be much better; it helped me to understand everything about using wine aerator.)
1. Open your red wine with a corkscrew and set glasses out for you and your guests.
2. Hold the wine aerator over the top of a wine glass with the larger opening facing up. Be careful not to cover the holes on the side of the aerator. Covering the holes makes the aerator not function.
3. Pour red wine into the top of the aerator and let it drop into the wine glass until the glass is filled to the desired volume. If you do not hear a whirring sound, you may want to try it again.

Tools of the Trade by Elyssa

The tool I found to be most interesting was the Panini Tool. I was first drawn to it because it was next to the Panini station which included a panini grill, a panini cook book, and a bunch of tools that can be used for paninis, including this one. The tool is stainless steel, with a harder rubber at the ends, and a hard black handle. The tool seemed pretty simple to use. Based by the picture, you can use this as an over-glorified spatula, and once you set your panini down on a plate, you can put this spatula on top of the panini, and use a good knife to slice it in half. It serves the purpose of not really having to touch the panini with your hands, and preventing it from sliding while you cut it. This can be really helpful since paninis can often get really hot when you first take them out. The tool can prevent a lot of burns. I think that the Panini Tool could be useful if you made a lot of pan

inis, but I pe

rsonally couldn’t see myself spending about twenty dollars on this tool when a knife may do just as much work. Whoever invented this is probably making some good money off of it though, there weren’t many tools for the paninis next to the grills, so I would think they hold a great monopoly in tools for making paninis overall. Not to mention that this tool could also act as a regu

lar spatula for more typical cooking. I didn’t really bother asking any staff members about it since the tag that was banded around the handle contained pictures on how to use the product, and from there the how to seemed to be pretty self explanatory.