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Products

These Kitchen Knives Are Designed To Look Like Actual Samurai Swords

Would your meals taste better knowing that you made them using a samurai sword? Absolutely.

What started off as a crowd-funded campaign quickly became a success as the collaboration between legendary knife maker Sekikantsugu and Nikken Cutlery is now offering their samurai-inspired kitchen knives to the general public, Sora News reports.

The knives are based off a famous trio of famous Japanese shogun and swordsmen throughout history. This includes Edo period activist Sakamoto Ryoman, vice commander of the Shinsengumi police force Hijikata Toshizo, and Oda Nobunaga one of the greatest samurai warlords in the history of Japan.

Made with stainless steel, the knives are about 9.8 inches in length with the blade itself being about 5.5 inches. Sure they look like novelty kitchenware, but know that these handcrafted knives are extremely sharp and meticulously created for comfort and precision (much like samurai blades).

Should at least do the trick with some stubborn carrots.

You can buy them for about 7,700 yen each ($71.93 USD) here.

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Culture Film/Television Products

Star Wars Cookware Featuring All Your Favorite Characters Is Dropping Soon

Le Creuset has been a household name in cookware for nearly one hundred years, crafting cast-iron French Ovens, roasters, and cocette-cooked meals for kings and commoners alike. Now, the company has partnered up with another prolific brand that has ingrained itself in humanity’s rich narrative, a brand that’s been around a long time ago… in a galaxy far, far away.

On November 1, Le Creuset will be launching an exclusive Star Wars line of cookware. If you’re a fan of the ample cinematic history behind the sensational space opera, you better mark your calendars.

The set will be available at Lecreuset.com/Starwars as well as Le Creuset Singature Boutiques, Outlet Stores, and Willliams Sonoma locations beginning Nov. 1. The Le Creuset x Star Wars line will include a Han Solo Carbonite Roaster, Tatooine Round Dutch OvenDarth Vader Round Dutch Oven, R2-D2 Mini Cocotte, C-3P0 Mini Cocotte, BB-8 Mini Cocotte, Death Star Trivet, Millennium Falcon Trivet, and a Porg Pie Bird.

At the forefront, an incredibly exclusive pièce de résistance of the set is the Tatooine Round Dutch Oven an item in which only 13 exist in the world. Each will be hand-painted in Le Creuset’s French l’Atelier to reflect the aesthetic of the desert planet that embraces two suns.

Man, as cool as the Han Solo roaster is…  I need to cop this Tatooine Dutch Oven. It’s a once-in-a-lifetime work of art.

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Video

15 Secret Cooking Tricks Chefs Learn In Culinary School

Culinary school can be expensive, but it’s still arguably one of the best places to learn the respectable craft of cooking from some of the best instructors the world has to offer. Unless you have an undying passion for cooking, you probably won’t want to invest an insane amount of cash and years of studying.

Alternatively, you can scour the Internet culinary pro-tips, or just invent your own cooking robot to make your meals for you.

For those home cooks looking for quick tips to improve their personal culinary skills, Bright Side created a YouTube video that highlights some cooking tricks that chefs only reveal in culinary school. Their tips and nuggets of advice range from cooking the perfect egg to making sure your pie crusts stay nice and moist.

Below are 15 tips and secrets that’ll make your kitchen experience so much better. While these factoids are a bit cursory, and your cooking talents will probably be more nourished coming from a real life instructor, you won’t have to break your wallet in culinary school to learn these particular tips.

You can also check out the video above for more details and whimsical cooking animations.


Culinary School Tips

The Perfect Steak

Don’t cook a steak that comes straight from the fridge. Allow it to get to room temperature first, because letting it sit for an hour or two allows the steak cook evenly.

Juicy Meat

To avoid dry meat, put it in a brine (three cups of water, a quarter cup of salt, and a quarter cup of sugar). Let the meat brine about one hour for two pounds of meat. Before cooking, pat the meat dry to get that nice crisp.

Seasoning

To enhance the flavor of some herbs and spices, toast them on a skillet for a little while. Then take a mortar and pestle to grind the spices.

The Perfect Dough

If you’re making your own dough, make sure to take the butter and eggs out the night before to let them get to room temperature. If you’re using yeast, store the dough in a warm place until it becomes puffy — resulting in an airier pastry.

Crusty Fish

To get the perfect crust on fish from a grill, spread some mayonnaise over your meat with a pastry brush.

Cooking Steak Without Using Oil

Once the skillet is hot, introduce the steak from the side so that the fat renders. Then, you’re able to cook your meat in beef fat rather than using excess oil.

Creamy Mashed Potatoes

Before whipping up boiled potatoes, dry them on a skillet so the excess water evaporates (careful not to fry the potatoes). The result is creamy, fluffy mashed potatoes.

Cream Soup

Before cooking vegetable cream soup, fry the veggies first to caramelize the vegetables and enhance the flavor. You can then introduce water or broth.

Pancakes

Adding two tablespoons of sour cream to whatever pancake mix you make keeps the batter from cracking while you cook it and results in fluffy pancakes.

Seasoning with Sugar

Adding a small amount of sugar to dishes with tomatoes (pickled, fresh, or paste) will reduce the amount of natural sourness. Just make sure to not be too heavy on the sugar.

The Perfect Fried Egg

To get that picture perfect egg, heat a frying pan and add some butter over minimum heat. Make sure the  butter melts, but doesn’t sizzle and then add the egg.

Clear Chicken Broth

If you want that pristine soup broth that you can see straight through, cook the chicken on low heat without a cover for a minimum of three hours. Make sure it doesn’t boil and remove the suds constantly. After the first hour and a half, you can add the vegetables to the broth.

Crispy Crusts

Putting a bowl of water, or ice cubes in the oven under your crust prevents your dough from drying out too quickly. The steam keeps the exterior of the dough moist.

Cooking Onions

Over a pan of medium heat, add cooking oil and butter. Add the onions and fry them with salt. Using salt reduces the onion smell, cooks the onions faster, and starts the caramelization process.

Using Garlic


If you’re scared of using too much garlic, you can add garlic juice to your plate to avoid having garlic breath. It should flavor the meal without leaving a lasting impression on your breath.

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Culture Video

This Satisfying Video Of A Butcher’s Knife Restoration Will Melt Your Stress Away

A good butcher’s knife should last you many years before you have to replace it. If you’re not one to part with a reliable kitchen tool, however, you can always try to revive it. Here’s an example that should light a fire of inspiration for those willing to stick by your mans knives.

YouTube channel Andre Will Do It attempts the impossible — restoring this years-rusted blade to brand-new condition.

butcher's knife

Unfortunately, it looks like someone fished this knife out of the galley of a sunken pirate ship. It’s pretty far gone.

Andre, however, is not deterred.

Check out how this butcher’s knife gets restored to pristine form

In one of the most relaxing videos we’ve seen this year, this guy spends hours sanding down, polishing, sharpening, and creating a new handle for the butcher’s knife. In short, the difference between what he started with to the final appearance of the knife is practically night and day.

Check out the video above to see how he does it. We highly recommend watching the entire video from beginning to end. Autonomous sensory meridian response (ASMR) junkies will get a kick out of this eight minute immersion as they feel their stress melt away like the rust from this blade.

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Culture Hacks Video

This Guy Created A Knife Out Of Pasta That’s As Sharp As The Real Thing

As much as I love pasta, I also fear it. Fear it in the sense that overeating those delicious noodles will eventually lead to my downfall. Now, it seems, I’ll have another reason to fear the majestic pasta.

YouTube channel kiwami japan demonstrates the art of crafting cutlery by showing viewers two different ways to make a kitchen knife with pasta noodles.

By grinding down spaghetti noodles with a food processor, a powder is created that is turned into a paste. As the paste dries, it’s molded into the shape of a knife and dried for 10 days. Once the pasta is hardened, the meticulous process of sharpening the knife begins.

After what seems like hours against a whetstone, the knife is finally able to slice through produce and cardboard like it was made of steel.

Kids, do NOT try this at home.

Check out the video to see the tedious project. If you decide to try your hand at this craft, and you’re done playing with the knife, you can simply boil it up and serve it with some cheese — as seen at the tail end of this video. Bon appetit and happy slicing.

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Products Technology

This Single Pan Creates Pancake Waffle Hybrids

The allegiances behind a pancake or a waffle have been a storied rivalry.

Apparently this new PanWaffle pan finally bridges the gap between the two delicious breakfast staples and lets you enjoy the best of both worlds.

Brobible found this nifty little gadget that lets you create a hybrid PanWaffle.

Such ingenuity was created by Luke Zeutzius, a man who spent his youth battling his brother on whether their mom should cook pancakes or waffles for breakfast. Years later, the PanWaffle pan was born.

The device features a non-stick PFOA-free piece of cookware that evenly distributes heat to create a perfect PanWaffle. When you finish cooking, you can take the pan apart for easy cleaning and storage.

Hopefully they get the texture of waffles down. Otherwise we’d just be eating slightly elevated pancakes.

You can purchase a PanWaffle pan on Amazon for $39.99.

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Features Products

15 Amazon Products Our Kitchen Needs ASAP

It’s been a minute since the Foodbeast editorial team has been together in the same room outside of our office.

With dynamic and busy travel production schedules, like eating pasta in Verona, or all-you-can-eat riblets at Applebee’s, hosting Noodle festivals, or revisiting Hooters to see how men interact with the boobsteraunt in the current social climate — we rarely get to sit and cook together.

Thank goodness for a chance delivery of steaks to Elie’s house. If there’s one thing everyone on our writing team can bond over, it’s a good ole fashioned steak. Boy do we love steak.

Foodbeast team members Reach, Constantine, Isai, and myself all posted up for the day at Elie Ayrouth’s bachelor pad.

Elie, who pretty much just goes home to sleep, only had the bare essentials for us to work with in the kitchen.

Though mad appreciative of the burrito-busting writer lending us his house and kitchen for the day, we couldn’t help but wish we had a few things items and gadgets to make our lives just a tiny bit easier in the kitchen.


Disposable Gloves

amazon-products

Working with raw meat all day, and pounding away at a laptop can be tricky. You’re not going to want to keep rewashing your hands over and over again. Some disposable gloves would have saved us a ton of water and paper towels throughout the day.

Price: $16.87 (1,000 Count)

Vegetable Peeler

There a few things you don’t really need to scrimp out on when it comes to the kitchen. A good knife is one, and a good vegetable peeler is another.

Price: $8.99

Defrosting Tray

We set aside some pots and pans to help defrost the frozen meat. Unfortunately, we needed to use some of that cookware after a while. Having a few defroster trays on deck would have freed up some.

Price: $15.95

Thaw Claw

amazon-products

Since we pretty much needed the meat to defrost ASAP, Costa also recommended a Thaw Claw. The purpose of the claw holds down the frozen meat and submerges it under water – allowing it to thaw several times faster.

Costa explains:

You want the meat fully submerged because it gives you an even distribution of “heat” to help thaw out the meat not just more evenly, but more quickly since water absorbs and gives off heat very well compared to air.

It’s nice having a food scientist on deck in the kitchen. Everyone should get one.

Thaw Claw Price: $11.95

Costa: Priceless

Onion Chopper

amazon-products

Arguably one of the most extra appliances we’ve seen so far, this onion chopper takes the tears and the mess out of dicing one of the most essential ingredients. It’ll also store the onions for you for future use.

Price: $22.87

Steamer

amazon-products

Reach came across a problem when he was making his purple cauliflower puree. He boiled it too long.

I wish we had a steamer, because boiling this cauliflower took a lot of the color out.

While the dish still looked and tasted phenomenal, that extra vibrance would have added that extra bit of pop to Reach’s dish. Still, not bad.

Price: $23.06

Steak Knives

There were a few knife options in Elie’s kitchen. For presentation purposes, however, we would have loved to have some steak knives on deck to slice through the meat like butter.

Price: $66.47

Food Processor

amazon-products

I think Reach made his cauliflower puree in a blender, but a multi-functioned food processor would probably have given him less of a headache.

Price: $34.88

Roasting Oven

Whether we were roasting Brussel sprouts, artichokes, or a giant slab of tri-tip, a roasting oven would have saved us a ton of time switching back and forth from the kitchen oven.

Price: $40.52

Fire extinguisher

Constantine’s mushroom sauce was easily one of the highlights of the day’s cooking session. One of the steps he took was flambeing the sauce.

Unfortunately for Elie, we didn’t have a fire extinguisher on had in the event Costa burned the house down. Should probably add one to the list for good measure.

Price: $15.29

Skewers

Bacon-wrapped beef medallions as stunning as the ones Constatine prepared were 99 percent perfect. All they really needed were some skewers to hold the bacon together with the beef.

Price: $5.29 (300 Piece)

Snap n Strain

amazon-products

Where was this when I was growing up? The Snap and Strain would have really helped keep those stray mushrooms and broccoli florets from falling into the sink while I was on vegetable duty.

Price: $15.99

Meat Thermometer

A crucial element to cooking meat is to know when it’s ready, as to not over cook it. Having a meat thermometer on hand would have given us that safety net we needed to know when to pull our beef from the heat.

We pretty much just eyeballed it.

Price: $12.99

Cutting Boards

Five guys in a kitchen can get pretty crowded. Elie only had two cutting boards for us to work with: one for raw meat and the other for vegetables. Just having a few extras would have helped.

Price:$17.99

Gas Grill

amazon-products

In Elie’s back yard, there was actually a pretty solid gas grill we threw the flap and picanha cuts in. No complaints there. I just want one for myself now.

Price: $399.00


While our lives would have been much easier with these appliances, I have to say, our results did not look too shabby. You can read more about our exports that day (along with some stunning photography by yours truly) in a post soon to come.

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Tastemade/Snapchat

How To Save Your Food From These 14 Kitchen Errors

You’ve been slaving over the stove to make the perfect dish, and all you’ve got left to do is add that last pinch of salt, dash of hot sauce, or touch of sugar to make it divine. Of course, your body decides to have a klutz moment right then and there and bam! Your culinary masterpiece is ruined by a tragic error. Fortunately, you don’t have to toss everything out and start over, because you can save some dishes after the mistake happens. Here’s how to simply solve some of these kitchen nightmares and to keep them from ruining your meal.

Desalting an Oversalted Dish

If you’ve put too much salt into your food, you can increase the other flavor components to balance everything out or add some starch to draw the salt back out. That way, you won’t be left with a nasty feeling in your mouth afterwards.

Saving Greasy Sauces and Gravies

If you’ve got a layer of oil at the top of your sauce or gravy you want to get rid of, just add a cold steel dish to the gravy. The oil will stick to the steel after some time, meaning you can enjoy a grease-free dish with this swift life hack.

Toning Down A Meal That’s Too Spicy

Adding sugar, dairy, or more ingredients to help distribute and dilute the spiciness in food is a great way to tone down the heat. That way, you don’t have to blow your mouth off just to have lunch.

Thickening Sauces That Are Too Thin

There’s several ways to thicken sauces, whether it be through starches like cornstarch or arrowroot, or even through fats like butter or cheese. The simplest way, though is to reduce the sauce until enough water evaporates to create the consistency you’re looking for. Bon Appetit!

Rescuing Burnt Rice

While burnt rice may seem all but lost, you can save the part that isn’t scorched and get rid of the smell, too. Simply add some bread on top of the rice for a few minutes, and it’ll take in that flavor and leave your rice tasting fresh. Simple, yet extremely effective.

Saving A Broken Mayonnaise

When your mayonnaise splits, you may feel like it’s the end of the world and you have to start all over. However, through simple blending, water, and an egg yolk, your mayo will be back to full strength before you know it.

Keeping Treats From Getting Too Sweet

Sometimes, desserts can overload on the sugar to give you that cloying feel in your mouth that’s just awful. However, through acid, spice, diluting, or alternative sweeteners, you can change things up and keep yourself from feeling sickly when eating that special treat.

Unstick Your Sticky, Overcooked Noodles

We’ve all been there with the overcooked noodles, but we don’t have to eat them in sadness. Adding some cold water will help loosen things up and allow us to slurp at our leisure.

Rewhipping Overbeaten Whipped Cream

It can be difficult to tell when you’ve overworked homemade whipped cream, but if you’re in that conundrum, don’t panic. A simple addition of a little more cream to the bowl will allow you to rework and whip the cream back to where it should be, saving your decadent whipped delight.

Repair A Cracked Pie Crust

If your pie crust has cracked on you, you can repair it back together with some “glue.” In this case, that glue is a paste of flour and water that you can bake into the pie crust and keep everything together. If you’re a pie rookie, this is definitely a life-saver.

Removing Broken Eggshell Pieces

When that piece of eggshell gets into your cracked eggs, it can be a pain to try and drag it out. Fortunately, eggs come with a built-in solution to the problem, as the larger pieces of shell can easily remove the tiny broken bits inside. Now your eggs won’t be crunchy in the morning anymore.

Rehydrating Dried Poultry Meat

Chicken and turkey are both incredibly easy to overcook, making them taste dry. With some chicken stock and gravy, however, you can restore their moist texture and nobody will ever know that you messed up on the Thanksgiving turkey… again.

Fixing A Broken Buttercream Frosting


Buttercream frostings break because of temperature, and whether yours be too hot or too cold, there’s simple ways to revert the temperature back to where you need it to be. Once you do so, you’ll have the perfect frosting for cupcakes and more.

Smoothing Out Clumpy Chocolate Sauce

Chocolate sauces can seize up and go clumpy if cooked improperly, but there’s an easy save. Incorporating enough moisture to dissolve the clumps by adding water, cream, or another liquid gives you the second chance you need to make that smooth, glossy chocolate sauce everyone will be dying over.