Wednesday, September 19, 2012

Cutting instead of grinding

I am a big fan of various kinds of flavour and I can hardly miss any opportunity to try to smells and tastes, even not necessarily included in the original recipe. I have various old time utensils that help me to do the grinding, but sometimes it doesn't work properly. I want to surprise my guests by offering them the choice of guessing what fine ingredients I used and this is possible only if the spices are finely cut. The ingredients should be cut in a way that will enrich the food by the different aromas that are melt together. 

Through my wonderings from a shop to another, I discovered the products offered by SchneidWerk. From the technical point of view, it is the kind of product that helps a lot the beginner chef, and offers a lot of satisfaction to the professionals in the domain of cooking. It is provided with a stainless steel blade with sharply etched teeth designed to cut spices and dried herbs very fast and efficiently. It works very well with both hard and dried types of spices, such as: anise, chilli, ginger, fennel, coriander, caraway, mustard seed, black and white sesame and  thyme. 

Foto credit: SchneidWerk
The prices are affordable and they are designed to last long. You can find at least six models available, with a friendly design and very easy to use. 

No comments:

Post a Comment