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Why kitchen Linen mostly used in Kitchen? from Jeans Denim and joggar's blog

kitchen linen  aren't only for drying dishes; they used for handling food, also. We wrap the Cream Scones from Fine Cooking #122 in a kitchen towel to soften them. We also use them to roll up the Roulade, Toasted Almond Raspberry Roll, and Carrot Cake Roulade. When picking keep the following in mind:Look for towels made with organic fibers. Unlike artificial fibers, cotton and linen breathe and will maintain the food's appropriate degree of moisture from absorbing any surplus and allowing steam escape.Choose a lint-free flat glow. Since it gives a great deal of lint off, terry cloth is a lousy choice for the kitchen. Though other cotton towels work well in the kitchen, linen towels are made of strong flax fibers that could withstand a great deal of washing and drying, which makes them worth their greater cost tag.Use unscented laundry products when washing and drying kitchen towels. The food will pick up both the smell and the flavor of scented detergents and fabric softeners.Ask anyone who's worked in a specialist kitchen what the main tool is and they will tell you: the kitchen towel is much stronger than any appliance. It's a part of the crucial equipment trifecta: a sharp knife, a strong cutting board, a fantastic kitchen towel, and you're prepared to start cooking.A kitchen towel is plain, typically white, often with a stripe, and incredibly utilitarian. Since you want a clean one, they are durable and absorbent and should be available in bulk every time you cook. A good set to buy is that this one, which Rhoda, our food editor, uses at home.Many cooks I know begin with two fresh towels--one dry, another slightly moist (for tougher, stickier foods such as garlic or honey ). Still cooks slide a towel under their cutting board to prevent it. I think two towels, sitting on the cutting board's edge and folded into neat rectangles, is optimal, putting up you to manage just about any situation. But should you decide to start with one towel, then make it dry.The Swoosh is simple: Every time you complete a job in your cutting board, catch your dry towel and swoosh away the mess. Onion skins, rosemary stems, flour--it gets quickly swooshed into a trash bowl or the garbage, leaving a fresh surface to you to work with. Sticky garlic onto your board? Don't run to the sink and wash ituse your moist towel. The Swipe is to your knife exactly what the Swoosh is for your own cutting board. Tomato seeds, cake crumbs -- whatever is currently sticking to the blade gets swiped clean. You can do this one of 2 manners: keep the towel folded into a nice small package and run the knife blade , or Pick up the kitchen linen and then run it against the knife. Either way, if you do this after each job you won't need to wash your knife regularly. Which, again, sounds like a little thing, but will add up into something big.

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By Jeans Denim and joggar
Added Jul 9 '20


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