Raymond Blanc Seasons Winter 2008/9

KITCHEN RAYMOND BLANC’s SEASONS
Cold play
Maintaining the correct temperature for fresh food storage for just a day
or two is vital for both the freshness of ﬁ ne food as well as maintaining
essential health and hygiene control. Seriously on the cool side is the
new Aga Premium refrigeration. It features multiple conﬁ gurations, ﬂ exible
storage solutions, frost-free technology and anti-bacterial protection in
addition to outstanding efﬁ ciency and temperature control.
The Aga Side-by-Side fridge-freezer boasts numerous state-of-the
art features. This multi-featured model includes separate temperature
controls to produce targeted cooling for prolonged freshness and
retention of moisture and nutrients. Six cooling zones in the Side-by-Side
cater for dairy, drinks, salads, fruit and veg, meat and cheese, and are
arranged to give food types the speciﬁ c temperature needed. Flavour is
locked in without letting conﬂ icting smells and tastes affect the ﬂ avour of
food stored elsewhere.
Aga says it’s taking refrigeration into the future by marrying exceptional
design with eco-friendliness and energy efﬁ ciency.
Knives
Top chefs always have their own knives. Loved, cherished and
always carried in a case or in a knife roll, these implements are at
the heart of good cooking. A set of top class knives is an invest-
ment worth making. Different cutting jobs require different blades
and knife sizes – using the proper blade for the job is safer
and makes preparation easier. The most essential knives are
a small 5cm or 7.5cm peeling knife for round vegetables, a
7.5cm or 10cm paring knife for paring and slicing fruit and
vegetables, a 13cm or 15cm utility knife for general peeling,
slicing, and carving, an 20cm or 23cm chef’s knife for
chopping and dicing and an 20cm or 23cm serrated
edge bread knife.
More expensive brands such as Global, Henckels,
Sabatier or Wüsthof are made of harder steel which
is sharper and keeps its edge longer than
cheaper knives. Wüsthof is an ofﬁ cial
supplier to Le Manoir Aux Quat’Saisons
and the Raymond Blanc Cookery School.
The blade is an integral part of the handle
and is riveted in place so will never work loose. Good
knives are designed for optimum balance and comfort – ask if
you can hold the knives before you buy.
Be serious about getting the best out of your knives and buy a
sharpening steel or whetstone. A sharp knife needs less effort to
cut and makes the job easier and therefore safer.
82 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS12_kitchen.rky.indd 82 1/12/08 10:50:49 am
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