Eric here, I’ve been cooking all week and planting seeds as you have read in other blog posts. Today’s post isn’t quite exactly farm related but I will be going into detail about what I use in the Kitchen and why.
I have been asked what brands and type of utensils I prefer and my answer is that it depends on what you are cooking with but as a starting point we want to cook with clean, healthy surfaces that can be cleaned easily without too much effort.
That is why I cannot recommend these antimicrobial bamboo cooking utensils enough! I have only owned a couple sets throughout the last few years as they do last a long time if CLEANED PROPERLY.
They are not dishwasher safe which means you are going to want to avoid soaking this in water for long periods as it could ruin the antimicrobial and antibacterial properties of the utensil.
There are many other reasons to use bamboo in general, but for this context I will focus only on cooking and food preparation.
Bamboo is a regenerative resource so it is be considered to be a highly ethical and sustainable source of timber.
Bamboo naturally contains an antimicrobial called Kun which helps prevent the build op of bacteria. It is an anti-odor, anti-fungal, and possibly one of the most soundest plants to ethically harvest and process. As a fast-growing grass, try implementing this hardwood substitute into your kitchen in as many ways as possible!
I also personally use bamboo kitchen mats and toothbrushes too!
So when it comes to cook ware I only use two options.
Stainless Steel Woks, Pots and Pans
Cast Iron Skillet
I currently have an electric glass-top but anytime I grill I always use a cast-iron pan/skillet!
I also only use Stainless steel Skewers when I am.
Now you may ask, should I use Bamboo Skewers on the grill?
Not necessarily, as it could simply be wasteful.
The only time I would advise to use bamboo skewers if you had a lot of skewers to grill all at once!
Need Pot Holders?
Just use a dry towel.
Avoid plastics and even silicone when and wherever available. Although food safe, the lower the amount of plastic use we can encourage the more benefit we will all be to this planet. Plastics contain endocrine disrupting chemicals, and even when it states ‘heat-resistant’ or ‘cook-safe’ they still release chemicals at higher temperatures, causing lasting harm to the consumer. There are a million and one reasons to avoid plastics so I won’t go down a rabbit hole with it. Just know that Stainless Steel and Bamboo are your best option if you want to cook on a sanitary surface.
Without further a due, the pictures of the day are of some of what I made for lunch today.
So today I made a very simple Cayenne Fried Rice using fresh Shitake Mushrooms, White Onions, and Shoyu Sauce, an amazing new Tamari, Soy Sauce alternative. It’s very similiar to Soy but has a slightly warmer, more bold falvor, if you add to the veggies right at the end and then finished with a light sautee and reducing the heat to avoid the Soy from burning immediately.
I topped the veggies in the rice so we had to dig the flavorful fungus from the bottom of the bowl, while immenently adding doses of health-packed Beansprouts to the top layer.
This weeks blend was Green Peas, Crimon Lentils, and Mung Bean.
I gladly buy all my sprouting good from Sprout People.
I did however try a new Mung Bean from Amazon this week, and they had a very mild cool and delicate flavor which was very welcome, as the bowl was searing with Cayenne and Black Pepper.
I only found them to be worth purchasing if buying more than a couple pounds, try them out if you are new to sprouting. Soak for 12-24 hours, then drain, rinse, and leave tilted in a clean dark location with ventilation.
Thank you so much for reading, I hope you enjoy my art, if you have any questions or comments leave them below or send me an email or direct message!
Eric Scott, Appalachian Vegan