Hi everyone. Have you heard about the prize draw we’re running.
We are giving away a set of Kitchen knives from Zyliss. These are great knives which will give you long lasting sharp cutting edges. There are 10 sets to be won each consisting of a bread knife, a carving knife and a chef’s knife. They come in lovely distinctive colours.
All you have to do is sign up for our monthly newsletter which you can do by going to www.cookshopdirect.co.uk and scrolling to the bottom of the page.
This means we’ll keep you informed about special promotions and future prize draws.
If you want to read the terms and conditions, please follow this link ==>
See you soon
We’ve just launched our new site – which I’m told is responsive!
That means it’s easier to browse our ever increasing range on mobile devices and tablets as well as on your desktop computer.
My son James tells me this is the way to go as more and more people are shopping on the Internet with their smart phones and iPads.
Its still the same address www.cookshopdirect.co.uk
You also might want to check out the Spiralizer from Dexam we are selling for only £13.99.
Go on – have a look at the new site now it’s got some fantastic new ranges and by the way, from all of you who have asking about when the Eazigrip range of saucepans will be back in stock, we’re expecting some news from the supplier early next month.
See you soon
Hi guys, why not take a look at our new range of products that can be personalised with a name or special message.
A great idea for Mother’s Day, Birthdays, Housewarmings, Wedding Presents or any other special occasion.
To have a look at our Mothers Day specials click here
Cookshop direct has introduced a wonderful new kitchen utensil – the Spiralizer.
What a great idea!
It’s a winner on all fronts. It is perfect for the health conscious cook and a handy tool for people who might not have the knife skills to julienne and finely slice fruit and vegetables.
Your kids will love it as well because you can now use vegetables to create spirals, slices, ribbons, shreds, noodles and chips.
If you want to reduce your carb intake it is also the perfect solution as it allows you to create textured dishes quickly from vegetables. For example, you can replace spaghetti with ‘courgetti’, thin noodles of courgette that are more delicious than spaghetti and full of nutrients.
So it’s great for increasing the amount of vegetables in your diet and no electrical connection is required. It’s easy to use and quick to clean and ideal for creating raw vegetable dishes and replacing pasta with vegetable noodles.
I found a youtube link that shows the Spiralizer in action (although this it has a different name in USA – The Spiroli!!) – click here
The Spiralizer is available now from Cookshop Direct, but hurry if you want one as stocks are limited.
Click here to see the Dexam Spiralizer on the site.
We all know that keeping our kitchen blades sharp is conducive to fast and accurate cutting.
Indeed, it has often been said that a blunt knife is more dangerous than a sharp one because of its tendency to slip.
Professional chefs always have a good selection of quality knives (I have covered the different types in my previous blogs), but these must always be kept honed to perfection to ensure cooking preparation is efficient and safe.
AND DON’T FORGET ABOUT YOUR SERRRATED KNIVES. They are just as likely to go blunt as other knives and lose their cutting powers but there is a real skill in sharpening them with conventional tools.
Our friends at Chef’s Choice have solved the problem with a clever serrated knife sharpening tool which realigns and restores the blades of your serrated knives using diamond abrasives.
ANY serrated blade will work and its very quick and easy to use – you don’t have to worry about getting your angles correct, the Chef’s Choice serrated knife sharpener does it all for you.
Click here to have a look at this wonderful tool on the Cookshop Direct web site and while you’re there, why not browse our high quality kitchen knives.
And take a look at the video on how Chef’s Choice provides the ultimate in sharpening tool for all types of knives. Click here to watch.
Here is the third and final Blog piece about speciality knives. The information is supplied by our good friends at Richardson of Sheffield.
If you would like to see our Richardson range click here
A beautiful Japanese style knife, perfect for slicing and chopping all types of vegetables.
Originally designed for slicing raw fish and seafood, the Sashimi knife is perfect for carving and slicing all sorts of meats, larger fruits, boneless roasts and poultry.
When the demand for Samurai Sword artistry was in decline, the Japanese craftsmen who made the swords turned their skills to high quality domestic knives that could be used for all purposes including chopping meat and vegetables.
I hope these Blogs on the various types of specialist knives have been useful.
I will be posting more about specialist cooking tools and utensils in the future.
In the meantime – keep cooking and baking!!
Welcome to the second in my series providing information on knives gained from information from our friends at Richardson in Sheffield,
For the more dedicated enthusiast there is a series of knives and accessories specifically designed for more specialist tasks.
A 5” blade with a carefully designed curved edge that makes it perfect for cutting, peeling or slicing vegetables.
The Boning knife employs a narrow blade to enable it to negotiate the complex profile of bones.
Top quality Sharpening Steel, designed to be used little and often to make sure your knives remain in prime condition.
Used mainly to steady a joint during carving. The fork is versatile enough to lift joints and poultry and pierce deep to ensure the right level of cooking.
Designed to cut through boned joints or vegetables, using its sheer weight. An essential for any chef who prepares their own meat.
With a long, narrow and flexible blade which can move along the backbone of the fish with ease and accuracy.
A knife with flexibility and a rounded blade, which is ideal for turning meat in a pan or any type of spreading or icing.
Watch out for Part 3 when we will be discussing specialist Oriental knives