Ceramic Kitchen Knives are the knives of the future, with the world becoming more echo friendly and health conscious, we are looking for greener ways to live.

Introducing our children to better eating habits, starts with the kitchen utensils. Ceramic Kitchen Knives do not transfer tastes of strong tasting foods neither does it leave any metal taste on the foods.

Ceramic knives are non-porous and therefor you only need to rinse your knife with warm water and your knife is set to go again. All best kitchen knives are impervious to acids, juices, oils, salts, alkali and other harsh elements.

Jassn 3″+4″+5″+6″+peeler+knife Block 6pcs Pic-printed Ceramic Knife Set

The Jassn  range of Ceramic Kitchen Knives are  non-stick, half the weight of  steel knives and is an excellent tool for slicing and cutting through boneless meat, vegetables, and fruits.

As you already know ceramic knives cannot be used on any hard surfaces, you need a wood, bamboo or plastic cutting board to protect your knives.

When choosing a bamboo cutting board you want to ensure you buy quality boards, that are not to thin and will not warp and crack. You want a board that is thick and solid and Eco-Friendly.

The Bamboo Style’s® Premium offer such a board. They have a set of three bamboo cutting boards, is made of Renewable Quality Moso Bamboo. This bamboo is stronger than Maple and is perfect for your Ceramic Kitchen Knives.

Extra Large Bamboo Cutting Board – 18×12 Thick Strong Bamboo Wood Cutting Board with Drip Groove by Premium Bamboo

This cutting board is made from 100% antimicrobial bamboo which kills microorganisms. Like all Premium Bamboo it is Eco-friendly and biodegradable.

It has a drip groove that collects  the juices from the food you are preparing. It is easy to clean and maintain. Hand wash with warm water and soap, then leave to dry.

When you have just unpacked your Bamboo cutting board, drizzle it with mineral oil and rub softly with a clean cloth. The oil moisturizes the wood as well as deepening the color of the wood. For best results do this everyday for a week then monthly.

When using any cutting board it is best to disinfect your board after preparing meat. Do not use strong disinfectants as this may penetrate the boards, the best is to use one part vinegar in five parts water.

Should your board stain for some reason, scrub area with coarse salt with a sponge, rinse and allow to air dry.

Some bamboo boards can start to have a little odor that get ingrain into them. Make a paste of water and baking soda, rub over the board, let stand for about 5 min, rinse and allow to air dry.

1. The Chef Knife

Most professional chefs use their chef knife for almost everything, from cutting and dicing to mincing herbs.

Kyocera Revolution Series 7-Inch (18 cm) Professional Chef’s Knife, Black Blade

This chef knife was made for dicing, slicing, chopping and mincing. It’s blade has been grounded to microscopic precision, to ensure razor sharpness. It’s handle is lightweight and is designed to eliminate wrist fatigue. Further more it is well balanced making repetitive slicing easier and more even slices.

This knife is great for mincing  your herbs by placing your herbs on a cutting surface. Remember wood, plastic or bamboo, no hard surfaces. Use a rocking motion, first from tip to the heel and adding herbs as needed with your other hand. Cut into the desired size you want.

All of Kyocera’s products have a 5 year warranty on their workmanship and for defaults in the material.

2. The Paring Knife.

Other than the chef knife, the paring knife is used the most in the kitchen, it is a must in a kitchen. It is used for peeling fruit and vegetables. It has a smooth edge and is smaller than your chef knife. It is normally 2 – 1/2 to 4 inches ( 6 to 10 cm) long.

Kyocera Revolution Series 3-1/7- Inch (7.5 cm)Paring Knife with Red Handle, White Blade.

Kyocera Revolution Series 3-1/7- Inch (7.5 cm) Paring Knife with Red Handle, White Blade.

Ceramic Kitchen Knives must have this knife in their collection. It is fast becoming the no 1 must have paring knife, as it is the new high-tech of ceramic knives. Although the blade can still break if you let it fall, the ceramic is more dense making it even harder. Lighter than steel but more sharper than steel. It cannot rust, is heat resistant, food acids do not effect it and will remain sharper for longer than steel.

3. The Bread Knife

A good bread knife is very sharp and should be about  7″ inch (17.5 cm)  long. The bread knife should be serrated. Best Kitchen Knives also have a bread knife for you.

Kyocera Revolution Series 7-Inch Serrated Slicing Bread Knife, Black Handle with White Blade

You can cut more than just bread with this knife. Melons, lettuce and cabbages can also be cut with your ceramic serrated knife. Like all ceramic kitchen knives this one is also light and relies on its sharpness to cut rather than its weight. You can even use it to cut your tomatoes with it as it will glide through the waxy skin

It is made out of the same Zirconium oxide as your other ceramic kitchen knives. It will stay sharp at least 10 times longer than your steel bladed knives. With proper care it will last you forever.

Thank you very much for visiting my blog, you are welcome to leave a comment, helpful hint, below is two more posts that might interest you. Click on the pictures.

Especially for the uninitiated, the different cuts of meat can be confusing. Whether you are ordering a meal at a high-end restaurant or you are shopping for meat at a butcher in the neighborhood, you will be overwhelmed with the terms that you will encounter. Two of the words that you will often see and hear are prime rib and ribeye. They sound almost the same, but there are some differences between the two.

Curious about the difference between prime rib and ribeye? We got you covered in the rest of this short article. Keep on reading and we’ll help you be more knowledgeable about your meats.

Both are from the Primal Rib

One of the most important things to note about these two cuts of meat is that they both come from the primal rib area of the cattle. The good thing about the rib is that it is an inactive or under-worked portion. Because of this, there are no pronounced muscles, which will make the meat tender. Those that are derived from the active parts of the cattle are often harder to chew.

They Have Different Cuts and Size

It is easy to notice the difference between the two when it comes to their cut and size, making it easier to tell which is which by just a glance. Prime rib steaks are larger compared to a traditional ribeye cut. It is also common for a prime rib to be sold as a huge chunk with four ribs, which is why it is traditionally larger.

Texture of the Meat Varies

While they are both primal rib cuts, there is a difference in terms of their texture. The method of cooking will largely influence the texture of the meat. However, when they are raw, some key differences are worth noting. In the case of a prime rib, it is basically a large section that includes a ribeye. It has muscles and fats around the meat. It is also bone-in. It is softer and moister compared to ribeye. While the ribeye is also from the rib, it is from a less prime portion of the cattle. This makes it harder compared to the prime rib. However, it is still softer compared to meats from the over-worked parts.

There is More Than What Meets the Eye

For most of us, the more important consideration is how the meat tastes like and not how it looks. With this, let us also explore the difference between prime rib and ribeye in terms of their flavor. Because of their location, the two have pronounced beefy flavor that is sure to be tasty even when you keep the seasonings and sauces at a minimum.

Rich, tender, juicy, and intense – these are some of the words that can perfectly sum up the flavor of prime rib. Especially if it is cooked with the bone, the flavor is more intense and it has a better ability to retain moisture. The meat tends to unleash its best flavor when you cook it medium-rare.

On the other hand, with ribeye, it has a rich and buttery flavor. One of the reasons for this is the fat marbling. The fat melts to give the meat more flavor. This also makes it tender and juicy.

Different Cuts, Different Cooking Methods

The two are also different in terms of the best cooking methods. This is subject to debate since it all boils down to personal preferences.

For the prime rib, one of the best ways of cooking it is through roasting. Roast the meat at a low temperature and wait until the internal temperature reaches 130 to 140 degrees Fahrenheit. Slow baking in an oven is also a common method of cooking. Pay attention to the duration at which it is cooked since the meat can easily become dry, and hence, it will end up being tough. For additional flavor, garlic and herbs will work best to complement the natural taste of the meat.

Meanwhile, the most popular way to cook ribeye is through pan searing or grilling. They are ideal for cooking in high heat. They are also thinner compared to prime rib, so it cooks quicker regardless of the method that you choose. The fat of the meat contributes to its full flavor. With this, you are good even if you use only salt as a seasoning when cooking this cut of meat.

Money Matters

Many people who enjoy steak don’t mind how much they spend as long as they are enjoying the best flavor. For many of us, however, price plays a major role when it comes to what meat is best to buy or order at a restaurant. Prime rib is usually larger, which is also why it is often more expensive. It is also more flavorful, so it is no longer surprising that its price per pound is usually higher.

Summary

Now that you reached the end of this post, we hope that you are already enlightened on the difference between prime rib and ribeye. While they are both from the primal rib of the cattle, which is an under-worked part of the body, they are different in many ways, such as the size, texture, flavor, cooking methods, and cost. It is impossible, however, to say which one is the better option. Only you can answer that question! So, try these cuts of meat today and see which one appeals more to your taste and preference.

Perhaps you were hanging out with your friends last weekend, and they were arguing about the taste of a cottage, but you felt embarrassed since you have never tasted it. And even though you are eager and curious to know about this cheese, yet, you don’t want to feel disappointed after tasting it. However, you might not be able to identify the taste without eating. But don’t worry, this article has been written to help you out. Here, you would know what cottage cheese is, what it tastes like, how it is made and its health benefits.

What is cottage cheese?

Cottage cheese is a variety of cheeses that are made from milk and an enzyme called renin. In another sense, some people believe that cottage cheese is a fresh and low-calorie cheese that is made from the milk that comes out of a cow. Unlike most cheeses, cottage cheeses are easy to make.

Even though cow milk is a significant ingredient of making cottage cheese, there are other ingredients namely cream, salt, starch, etc. The use of these other ingredients varies from one chef to another. This variation makes a cottage cheese to have different forms of taste
What does a cottage cheese taste like?

If a person who has never tasted a cottage cheese is asked this question, definitely, the answer would be a No!. Even those who have tasted it have different ideas of the taste they derive from this cheese. The variation in the taste of cottage cheese is a result of the various ingredients applied to it.

Most times, a cottage cheese tastes like a cheese full of creamy or milky flavor. The creamiest cottage cheese contains 4% of fresh milk made from a cow. A person who does not have a flair with lower milk fat content always prefer to go for the creamy one.

For a person who is just trying this cottage cheese for the first time, it is advisable to go for one that has a lot of milk so it won’t taste sour and discourage you from taking it another time. But it is healthy to take creamy cheese with low or no fat.

Also, some cottage cheeses taste salty, sour and mild which make people not to like it. One important feature that they also hate about this cheese is the texture of the curd and the odor that comes with it. The curd has a moist and semi-firm texture that you would feel in your mouth after eating.

How a cottage cheese is made

Making a cottage cheese is as easy as eating it. Unlike most cheese, cottage cheese can be made right in your home without any difficulties. However, it is essential to know that there is some procedure that must be mastered in other not to make a mistake with it.

The two primary ingredients of cottage cheese are milk extracted from a cow and rennin which is an enzyme which makes the milk to form curds and divide the liquid from the solid forms.

While most solid materials are left after a long process, the liquid materials are collected out of the cottage cheese, and a little aspect of it remains when the cheese is ready for consumption. This is done in other to prevent your body from the harmful substance that is in the liquid material.

Meanwhile, some cottage cheese is made with the addition of salt, cream or starch. These additional ingredients add more flavor to the cheese cottage.
Health benefits of a cottage health

Apart from the fact that you would enjoy eating this cheese, it also comes with several benefits to your health. Cottage cheese a small percentage of fat which is suitable for those people who are on a diet or those who are trying to lose weight. Similarly, it is enriched with a lot of nutrients.

One of the sources of this nutrient is from protein. Cottage cheese contains a lot of protein. Health researchers have made it known that it has about 70% of protein calories making it a healthy one for you.

Furthermore, it is also rich in vitamin B12 and calcium. Besides these, you would also benefit from a high level of zinc, potassium, iron, vitamins A, B1, B3 an,  B6. It also has folate which is very good in the body especially for pregnant women and those who have issues with their red blood cells.

Cottage cheese also serves as an essential source of energy for your body. It has riboflavin which helps to convert carbs to energy. It has ingredients that would make your bone strong and at the same type help you to digest any food easily. Likewise, it reduces the risk of cancer in your body and improves your immune system in a fast way.