European Stars and Stripes (Newspaper) - March 30, 1990, Darmstadt, Hesse                                Kitchen helpers Oriental chefs knife top Crescent Cutter or me Zaluna cent Erand a meat Cleaver. Slice Dice and everything Nice by Joan Drake los Angeles times Ood Quality Kitchen knives Are not inexpensive but they Are an excellent Long term investment. With proper care they will provide Good service for a lifetime four Basic knives a a paring boning chef s and slicing a will handle just about every Kitchen need other specially knives May be added As you desire and can afford them. The Best Quality knives Are made from stain resistant High Carbon alloys they hold a Good Sharp Edge yet Are still soft enough to be sharpened Carbon knives Are the easiest to Sharpen however they Discolour and rust in Quality knives the Metal that forms the Blade also extends the entire length of the handle. The knife is said to have a a full Tang Quot which improves balance and weight. The Metal Extension May not always be visible but if there Are three rivets in the handle it usually indicates a full Tang. Some knives have an extra reinforcement Between the handle and Blade known As the bolster. This adds Grapefruit knives left and right and pineapple knife Center have curved Blades serrated on both edges. Los angelas times 3 serrated knives that have Shorter Blades Are useful Tor slicing tomatoes cutting Citrus fruit balance and protects the fingers from the Blade when chopping and mincing. Although matched sets of knives May be aesthetically appealing it is More important that a knife be functional and feel comfortable in your hand. Size is determined by the Blade measurement excluding the handle. Paring knife a used for trimming peeling Small chopping and slicing tasks. The most useful have three to four Inch Blades. Those with Blades six to eight inches Long Are often called Utility knives. Boning knife a for boning meat poultry or fish. The narrow tapered rigid or flexible Blade is typically five to six inches Long and curved inward on the cutting Edge chef s knife a also called a French or Cook s knife this All purpose chopping and slicing tool has a wide slightly curving Blade. Turned sideways the knife is Handy for crushing garlic or scooping up chopped foods. Most Cooks prefer this knife to have an eight or 10 Inch Blade. Slicing knife a also called a carving knife the Blade May be flexible or rigid and is designed to Cut through hot or cold cooked meats and poultry. Blades Range from six to 10 inches also see serrated knives. Serrated knives a scalloped edged knives that do not require re sharpening. The sawing action of these knives is excellent for slicing delicate foods. Use longer Blades for breads or Angel food cakes Shorter ones for cutting tomatoes and Citrus fruit. The Grapefruit knife is a variation with a curved Blade that is serrated on both edges. Meat Cleaver a used for splitting Bones and cartilage. The heavy Blade May also be used for coarse chopping. Oriental chef s knife a Good for slicing dicing and mincing As Well As crushing garlic and Ginger Root. Turned sideways the Large rectangular Blade becomes a scoop. Available in various sizes with the larger models similar in appearance to meat cleavers. Crescent Cutter or me Zaluna a a curved or half Moon shaped Blade with one or two Knob handles. Rocked swiftly from Side to Side for. Chopping and mincing. Good Quality knives should never be washed in a dishwasher. For Protection and Long life Wash by hand in warm soapy water then rinse and dry immediately. Store knives so the edges will not be dulled by bumping against other tools. For safety keep knives Sharp. Dull knives require More Force when cutting and Are Likely to slip and injure the user. Test the Sharpness of a knife by drawing the Blade lightly Over a Tomato. A Sharp knife will Cut the skin by its own  trifle tartan tangy by Marian Burros new York times More than 25 years ago a version of this Lemon Angel trifle was very popular with my guests. Where it got its name was a mystery but no one seemed to mind. Revisionist recipes Are very popular today. Most of them emphasize lightness synonymous with a healthier dish. This updated version would be considered retrograde. While it has less sugar than the old version it has More heavy Cream. It also has Strawberry Topping and a Little rum to flavor the whipped Cream. The result is a deceptively Light dessert with a refreshingly tangy flavor. When i served the new version recently it was a bigger hit than the previous one. Lemon Angel trifle 1 Large Angel cake or 2 Angel cake loaves 1 envelope in Flavoured Gelatin 1/2 cup cold water 3a cup Lemon juice 1 it cups sugar 6 eggs separated 2 Tablespoons grated Lemon Rind 2 cups heavy Cream 2 Tablespoons rum 1 pint strawberries sliced and lightly sugared break Angel cake into Walnut size pieces and put in a bowl. Sprinkle Gelatin Over water in a separate bowl in top of a double boiler mix Lemon juice with halt cup sugar egg Yolks and Lemon Rind. Stir and Sookov hot water until thick. Remove from heat and stir in Gelatin mixture. Set aside to Cool. Beat egg Whites until Foamy. Gradually beat in remaining % cup sugar until mixture is stiff. Fold in Yolk mixture. Beat one cup of Cream until stiff and fold into Yolk mixture. Fold mixture into Ange cake pieces. Place into 10-Inch Spring form pan. Refrigerate Tor several hours or overnight. When ready to serve beat remaining 1 cup Crea until stiff. Fold in rum. Spoon Over top of trifle and top with sugared berries. Remove ring from Spring form serve. Yield 12 Servings. Page 16 a a a the stars and stripes Friday March 30,1990