Taking your airbed on your camping trip is a great idea, but camping isn’t as “friendly” as staying at home, so your airbed needs to be durable, comfortable and portable. But which airbed should you choose for your next camping trip?
If you have the cash to spend, then the Serta EZ bed will probably suit your outdoor-sleeping activities just fine. With it’s own built-in pump, the airbed is inflated quickly and easily and it expands and forms itself, stretching out the durable platform legs that are ideal in camping situations when the terrain you’re on isn’t flat or smooth. The Serta EZ is built with quality in mind and the firmness of the material prevents sinking in the middle if you are sharing the bed with another person.
If it’s comfort you want, then perhaps the INTEX Twin Supreme Air Flow Bed is the perfect camping companion for you or your family. This airbed is one of the softest on the market today and with its built in firmness switch you can control how soft or firm you want the airbed to be. It is roughly the height of an average bed, which may not be ideal for camping, but it does inflate quickly using its built-in pump and it provides you with the same level of comfort you’re used to at home.
Camping outdoors can be hazardous to any inflatable objects, including airbeds. That’s why the Aerobed Premier Air Mattress may be the one for you. It’s a bit pricey, but it’s extremely comfortable, has sturdy edges, distributes the weight of the sleepers evenly and most importantly is made of thick vinyl, which makes this bad boy puncture resistant!
So next time you head out to your favorite camping spot, make sure you have the best air bed with you.
I always believe that you have to advice someone on something if you actually follow the advice as well. In buying cook wear and clothes, I am more motivated by the designer and manufacturer than the equipment itself. I would never buy any clothing from a designer who does not know how to dress themselves, because how can you dress me if you can’t even dress yourself, right?
Enough talk about clothes, if I start I will not stop, let’s talk cookware. The kitchen is probably the most important place in the house. So no matter how small it is it has to be able to serve good food. Good food is almost always not the ingredients or the cook, it is the cookware. The food can be made by a professional, experienced chef but can be inedible if the cookware is bad because it could transfer the taste of plastic or rusty metal to the food. So I read some reviews online and they were all saying how good her cookware is and I just had to try them.
I have to say just one word, impeccable. From one kitchen person to another, I have to say Rachael Ray is doing a great job. I love color and that she offers In plenty. Most of her best cookware can be found in more than just two color variety. The quality and designs are also something you will proudly want to show off to any visitor that comes to your home. When you buy the right color, the cookware will compliment your kitchen decor.
You needn’t mention the affordability and the durability. I have used the equipment for months and they still look new, no fading or other horrible things that happen to make you regret ever buying and equipment. They are also easy to clean, easy of cleanliness is the most important things in the kitchen.
There are many different types of cuts and while you may not use all of them, it’s important that you know and understand them. Having the knife skills and know-how to cut a brunoise, matchstick, or batonnet will not only help you improve your kitchen knife skills, but also improve the visual appeal and professionalism of the food you cook.
If you’re like most people, you will likely chop your items as fast as possible without knowing or understanding why it’s important to cut properly. The first reason is uniformity. Take a carrot, for instance. It goes from very fat to very thin and most people will use a coin cut to slice it. This leaves very large and very small pieces in relation to itself. Why is this important? Well, large pieces take longer to cook (Especially when it comes to carrots). Uniformity in cutting ensures that you have even, predictable cooking times. Nobody wants carrots that are mushy and hard at the same time!
The second reason is aesthetics. Properly cut items look professional and have that visual appeal. Much of your appetite and the appetite of others stems from the visual appeal of your dish. The presentation is of the utmost important and a large percent of the satisfaction that people get from food comes from their eyes. People eat with their eyes, and it’s important to never forget that!
Taking into account that much of the reasoning behind the different cuts tie into the ability to cook accurately first, and aesthetically second is a foundational skill. Keeping these in mind will help you determine what type of cut is appropriate for the dish you are cooking and help you become a better cook. Obviously a diced carrot takes longer to cook than an equally sized dice of, say, celery. Using your knowledge, you will know that you will have to precook the carrots first before adding the celery!
Before cutting an item, we’re going to learn how to square off the item you’re about to cook. The idea is to get the item to a stage that allows your cuts to be done uniformly. We will use the carrot as an example, as it is the most common abnormally shaped item you will be using. A lot of the skills you will learn will leave you with a bunch of waste. This is not as bad as you think! Once you get into the routine of making your own stocks you will learn that much of the waste will be transformed into delicious stocks. These techniques put form and perfection first. Many chefs and cooks will tell you this method produces TOO much waste. While it is true, remember that cutting and chopping has its own “Pick two of three” catch 22. This is:
Speed, Waste, Uniformity
If you want speed and low waste, you’ll lose uniformity.
If you want low waste and uniformity, you’ll lose speed.
If you want speed and uniformity, you’ll have more waste.
Understanding these conditions, you will come to settle on a spot that is comfortable to you. Many industry professionals will settle somewhere in the middle.
Let’s get started on squaring off your carrot:
Start by peeling the carrot, removing the ends. Then, slice the carrot into segmented lengths of 4cm (2in.). Taking one of the segments, you will slice one end to produce a flat surface. This surface will then be laid flat, and you will continue the process for remaining sides. Your carrot segment will come out looking like a 3-dimensional rectangle. Now that you’ve squared off your carrot, you’re ready to start producing the type of cut you’re after.
The julienne is a type of cut that is stick-shaped and very thin. Cut from a squared off item, you will then slice that item length-wise at a thickness of 1-2mm (1/16 in) leaving you with thin rectangular cuts. Then, take the thin slices and apply the same technique. You will end up with Julienne (Or matchstick) cuts!
The Brunoise dice is the smallest dice you can have. While you can mince to a smaller dimension, this method refers to the smallest uniform size available for dicing. This method is simple and only adds an additional step to the Julienne method. Take your julienne cuts and bunch them up with your hand. Then cut the julienne into equally shaped dice. That’s it! While simple, it does take a long time to master. Get crackin’! Great for Soups
The small dice are similar to the brunoise, but it is slightly larger. Start by following the steps to Julienne your item. You want to slice your squared-off item at a thickness of 3mm. Now it’s only a matter of finishing off the dice as you would the Brunoise!
You’re probably starting to notice a pattern here. We start with squaring off our item, slicing it to the thickness desires, and then going from there. The batonnet is no different, but what the purpose of knowing these cuts are they are standard sizes that you’ll see in most professional recipes as well as recipes posted on TheCulinaryCook. Let’s continue. The Batonnet is no different, and we are aiming for a larger stick-cut. The batonnet is used when serving a larger potion of an item such as a vegetable side, to gain height in your dish, or to provide imposing linear appeal to an otherwise linear-absent dish.
The medium dice type of cuts are derived from the Batonnet and the only added step is slicing the batonnet to produce cubes. This size is called a Medium Dice.
The baton type of cuts are the largest stick-cut you can cut. It is used for crudites and for presentation purposes. While not used as much as the rest, it is the foundation for the more common Large Dice.
The large dice types of cuts are primarily used for stews, long-cooking dishes and for mirepoix in stocks. The large dice is important, because it is relatively quick, has a great imposing nature and looks professional. When cutting a large dice, you will tend to have a higher waste when trying to get nicely cut pieces using the method describing how to square off your item. Remember when doing any cutting or dicing to use the method best suited for your dish.
More cutting techniques here.