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TfT FACTOIDS

ABOUT OUR LOGO: The idea of using a traditional chef’s toque as the basis for the logo of our product was to convey the idea that with the Tools for Tasting, an amateur cook could elevate him or herself to the status of the most accomplished chefs at the world’s best restaurants. The toque of course now comes in many shapes—from the tall one we emulate to a beret style and to a cap without a sun-protecting peak. It is a matter of the wearer’s choice which one he or she uses. Starting in the 18th century, however, talented chefs in the kitchens of aristocratic homes became of importance to the social standing of the household. As sous and specialty chefs were added to the personnel to prepare the meals and banquets that made the reputation of the various castles, it became traditional to differentiate the ranks of the individuals in the kitchen by the height of their toques. Everyone using the Tools for Tasting is symbolically designated Head Chef by us by virtue of having chosen to employ these utensils in the preparation of the dishes to be served to family and guests.

WHY SPECIAL UTENSILS FOR TASTING? It was a surprise to us when we realized about a year ago how inadequate bulky wooden and oversized metal spoons are in tasting the foods we were preparing.

No problem with these large utensils when blending and mixing ingredients and spices, but way too big and clumsy to engage in the delicate task of sampling food to test flavors and doneness.

Tools for Tasting are the first utensils specifically designed to help serious cooks sipstir and slice hot foods conveniently, efficiently and safely while they are in preparation.

KUHFORK IN ACTION: It turns out that one of our caregivers is a big Tools for Tasting fan. She loves to cook, cooks some meals for us, and uses our set of Tools for Tasting at every chance she can get in her food prepration process. She says she just likes the weight and balance of each utensil. Last night she used the Kuhfork to ensure that the German sausage on the menu was well roasted on all of its surfaces. She not only cooked with the Kuhfork, but she brought it to the table to use to spear the sausages onto our plates. And then in a tour de force, she used the knife edge of the Kuhfork’s left tine to cut Barbara’s into bite sized portions she could manage.

STAINLESS STEEL: All the implements in a Tools for Tasting suite of utensils are crafted from high quality, highly polished stainless steel. Stainless steel is generally considered a sustainable product due to its high recyclability, long service life, low maintenance requirements, and the fact that it can be recycled repeatedly without losing quality. The edges of each of the Tools for Tasting have been carefully polished by the staff of the manufacturer to ensure that the edges are rail smooth. While stainless steel is far harder than any of the painted or chemical coatings added to nonstick cookware, the smooth surfaces involved in the gentle art of tasting helps keep everything intact for long lasting use.

The edges of each of the Tools for Tasting has been designed to be smooth with the exception of the left tine of the Kuhfork. It is meant for cutting and is sharp. We wanted the other tools to have slightly rounded edges to minimize the risk of scratching the coated surfaces of cooking ware. If cooks using the tools are gentle when employing them to taste something in preparation, the tools won’t harm any pot or pan. Stainless steel material is known to be relatively easy on non-stick surfaces, but it is always a good idea to exercise some caution when using any metal tool with non-stick or Teflon-coated cookware.

BLACK PLASTIC: Recent research has suggested that some black plastic in kitchen utensils may contain harmful chemicals that leach into food to the detriment of our health. Many tools such as spoons and spatulas are made from recycled material. Much of that material comes from electronic equipment that may contain flame retardant chemicals useful in the plastic’s previous life. The safe thing, experts suggest, is to not cook anything in blacplastic such as a take-out container and trade in your black plastic cooking utensils for metal tools. Tools for Tasting, made from high grade, scratch resistant stainless steel, is the perfect solution to protect you and your family as well as improve your cooking results.

TASTE IS NOT ALWAYS A FUNCTION OF THE TOOLS YOU USE: What we refer to as “taste” is basically a bundle of different sensations the human body experiences. Taste is not only perceived by the tongue. The smell, texture and temperature of food play a role in how we perceived its taste.

The “coloring” of a taste happens through the nose. The flavor of a food can only be determined when taste is combined with smell. If the sense of smell is impaired – for instance, because of a stuffy nose – it is usually harder to taste things properly as well.

TASTE COOKING FOOD OFTEN: According to Quora, the social question and answer website, tasting while cooking is very important and should be done frequently. Here are a few reasons why:

  • Flavor Development: Tasting helps you understand how flavors are developing and allows you to adjust seasonings as needed.
  • Balance: It ensures that the dish has a well-balanced flavor profile. You can adjust acidity, saltiness, and sweetness based on how it tastes at different stages.
  • Texture and Doneness: Tasting can also help assess the texture and doneness of ingredients, especially with grains, vegetables, and proteins.

 

USING THE NOODULA: The noodula has a dual function — to turn or raise cooking flat foods and to stir and snare pasta for tasting. We have observed some experienced cooks trying to swoop in to scoop up the pasta in a gentle swinging motion. Invariably, the pasta slides back into the boiling water. The proper use of the noodula is to plunge it straight down into the mass of cooking pasta and twist it 90° either to the right or left. That motion should hook some strands of pasta onto the crooked tines and hold them in place for tasting.

TASTE BUDS: A couple of thoughts about our taste buds. It turns out that they change with aging. As we get older, their number decreases and the ones that remain shrink. In short, older folks do not recognize subtle differences in flavors as they once might have.This begins to occur for females in their 40s and males in their 50s. So if you are cooking for an older age group — or trying to please someone in that cateogry with a new or special dish — recognize that each of your flavors may have to be bolder than before to make a good impression.