“Climb the mountain and get their good tidings. Nature’s peace will flow into you as the sunshine flows into trees.” -As said Environmental activist John Muir. At a certain point in our life, we all want to take a leave from this monotonous life and get lost in the mountains exploring mother nature with nothing but a backpack.
Today I’m going to introduce you to some of the best wilderness backpacking trips.
1.Kesugi Ridge, Denali State Park, Alaska: If you want to explore the beauty of Alaska mountains. It is just to go for a hiking in the Kesugi Ridge. Adorned with the beautiful panorama all through 36 miles. Plan your track keeping the flood and bear sprays in mind.
2.The John Muir Trail, California: Named after beloved Environmentalist John Muir, this trail is a great attraction to the backpackers longing 211 miles in Sierra’s mountains. Collect permit beforehand, otherwise, it can cause problems. Store food items in a bear-proof container.
3.Teton Crest Trail, Wyoming: This 40 miles of mesmerizing vistas crosses the Death Canyon Shelf passing through mountain Meek and Alaska Basin. This beautiful is plentiful of bears, so bear spray is sort of your lifeline.
4.Eagle’s Nest Wilderness, Colorado: With an elevation 11,900 feet and length of 4.5 miles, It’s a hard yet worth the effort backpacking trail you would not like to miss. It has beautiful panorama as you climb through aspen and lodgepole Pine trees up to the meadows.
5.Sleeping Bear Dunes Wilderness, Michigan: Located along the northeastern of Lake Michigan, named after the dunes perched all over the surface. The camping fee and permit are important requirements for a backpacking trips here. Camping is allowed anywhere except the high water marks or in a diameter of 200 meters near the village.
6.Birkhead Mountain Wilderness, North Carolina: It’s located in the Uwharrie mountains of North Carolina, hosting old hardwood forest with cool mountain streams. It also has an 11 km hiking loop in the Robins branch Trailhead.
7.Alpachian Trail, Maine: This 100-mile long trailway never crosses a private road. Famous for its isolation, can also be dangerous for hikers who are not experienced enough or just beginning. Willson Falls, some forest streams make it much more interesting.
8.Long Trail, Vermont: stretching 270 miles from the outline of Massachusetts to Canada, the Long Trail is our country’s oldest long-distance hiking path. The hike will take 20 to 30 days at least. Swift streams, beautiful woodland ponds, and rugged peaks will take your breath away.
9.The Four Pass Loop, Colorado: The four pass loop going through Maroon Bells mountains offers world class scenery. Because of the elevation, It is probably best to plan your hiking trip in the late summer. Free permits are available but, they must be obtained at the trailheads.
10.Wonderland Trail, Mount Rainer National Park, Oregon: This 93 miles long trailhead with an elevation of 22000 feet, is considered to be a strenuous trail. It takes 10 to 14 days for average hikers to complete this trail. With every ascending or descending, a subtle change in climate or micro-climate is observed. You will see Glaciers, Cascades, Meadows, Lakes, Canyons and even rainforests on this awesome trip. Camping is allowed with permits and only in the designated camps.
These mind-blowing trips will help you reconnect with nature and come back to life with a fresh and energizing the mind. Happy Hiking !! 🙂
Knives are our best friends in the kitchen. It can make long boring works enjoyable by accelerating the task, especially in case of vegetable cutting. Getting yourself equipped with the basic knowledge of cutting vegetables will serve you in the long run.
There are some well-known techniques to use a knife for cutting veg items in the kitchen, which make cooked vegetables look attractive and taste better. Indistinctly cut vegetables don’t taste as good as they are expected and leafy garnishing even makes the meal look uglier.
1. Julienning: Julienning is a kind of cut made which turns the vegetable into a pile of the long thin strip-like French fries. Chefs all over the world mainly use it for heightening the presentation of veg items. Julienne cut vegetables are also called “Matchsticks” for their thin long shape. Cut the side parts at first, then cut from the middle and another center cut in the cross-section.
2, Tournee: Tournee cut vegetables are oblong shaped like footballs. Used for vegetables like Carrots, Potatoes, Squash etc. Tourney vegetables have seven uniform sides which make it oblong shaped. A paring knife or tourney is preferred. At first, the sides are trimmed off at a length of 2 inches then the oblong shape is given on the surface.
3. Mincing: Mincing means finely chopping vegetables. A crucial and necessary cutting technique. It helps vegetables to infuse flavors evenly throughout the dish. At first, trim the stem cautiously, then cut the veg lengthwise laying the knife in parallel. Now, rotate the vegetables by 90 degrees and chop it off.
4. Batonnet: Batonnet means cutting vegetables shaped as “Little sticks”. These are measured .25 inches in height, width, and length. The vegetables are cut into 6 cm long pieces with the thickness of 6 mm. This technique is used for vegetables which can be used raw, like Carrot, Zucchini or Cucumber.
5. Peeling: Despite being an optional one, Peeling is a very widely used cutting technique. You must use it for vegetables like Eggplants or cucumbers, which have skins that are difficult for humans to digest. Insert the tip of the knife under the skin and then peel away the skin in a circular motion.
6. Chiffonade: Leafy green veggies like Spinach and Basil are cut into thin and uniformly long strips for garnishing meals. You can just stack the leaves, roll them tightly and then, chop them off with regular swingy hand motions.
7. Dicing: Dicing technique ensures balanced and controlled cooking and adds a consistent uniform texture to your favorite dish. At first, peel off the skin and lay of the shallot on the cutting board. Then cut horizontal slices without cutting all through the shallot of Onions or Garlic.
8. Chopping: Easier and vastly used cutting technique. Your main goal is to have vegetables in proper shape and size cooking. You chop vegetables if you want to make a sauce for the dinner. The size may vary from 1/8th to 1/16th of an inch. In most cases, taste, and look of a dish depending on how well the vegetables are chopped.
9. Slicing: Slicing is common for potatoes, cucumbers, and eggplants which are used in dishes in round shapes. All you have to do is just peel the skin, then make straight horizontal cuts simultaneously. The thickness of the slices depends on the dish you are cooking.
10. Cubing: Cubing is sort of a modified form of dicing. The length, width, and thickness must be equal and uniform. Cuboidal cuts give a nice texture and look for your dish.
Children are often intrigued by the look of the dish. These techniques will grow interested in eating veggies among your children. That’s a lot of any parent, especially working parents. Best of luck.
You have been running around throughout the day to manage your upcoming backpacking trip, Camping permit has been obtained, Food and drinks are okay, Clothes are packed- Now In all that chaos, have you forgotten something really necessary? Most of us while planning a backpacking trip does not consider this as a legitimate question and often do this mistake of forgetting things that should have been brought.
First Aid: Arguably, The most important camping item and the most forgotten too. In most of the trips, you won’t need a first aid kit. But if you need, You will be very thankful that you have it. If you planning to make one of your own, Just keep assorted bandages, gauze, rubbing alcohol, hydrogen peroxides and tweezers in a waterproof container box.
Clean Water: Clean water is something you would never want to run out of while lost in the wilderness. Almost every camp has free clean running water but, you have to keep the adverse situation in mind.
Ice: Very useful for storing meat or dairy products. Nothing feels more soul-satisfying than a cold beverage in the hot scorching days of summer trips. So try to store as much as your cooler can hold in your backpacks.
Hatchet: Hatchet is a small single-handed axe used for cutting woods. The heavy, flat back-end can be used as a hammer too. It’s used obviously for chopping woods, nailing the stakes of your tent in the ground and scaring any animal away.
Garbage Bag: Don’t leave your campsite messy, It is strictly prohibited. And burning your garbages in the campsite can damage the beauty of the site. So keep garbage bags with you for bringing your trash for disposal.
Radio: A radio is pretty much of a life-line if you are in sudden danger or you have to listen to the weather broadcast. You can enjoy some soulful music while sitting around a campfire.
Bottle Opener: A bottle opener serves the purpose of opening a tightly sealed beverage. Enjoying a cold beverage on a tiring summer day will make you feel your independence.
Flashlight: On a late night trip from your camp to your designated bathroom, A flashlight comes handy. You can’t afford to forget a flashlight as it can be used for even scaring a Bear away.
Batteries: Extra Batteries are a must to be kept in your backpack. As your flashlight and radio directly depend on it, it can make or break your hope of having a safe and sound camping trip.
Knife and Cutting Board: Packing the cooler to the brim without packing a knife and cutting board is a curse. You don’t want to chop your food items on a dirty wood log, Right?
Firewood: Pack some solid, dry firewood beforehand. If your campsite is not selling it, you can find any vendor in the village roadsides nearby. Never go camping thinking you can cut trees enough for your fuels.
Bathing suits: Always remember to pack your bathing suits. Almost every camping site has a lake, pond or ocean within a walking distance. What can be more distressful to take a swim for cooling off in your T-shirt and pants?
These 12 things are more than necessary on your next backpacking trip. Make a list and check before you go. Best of luck.
Learning basic knife skills correctly is an imperative when it comes to your safety. A simple mistake while cutting food items with a knife can cause a fatal accident. Equipping with the basic knowledge will serve you for the rest of your life.
There are several different expert recommended techniques to use a knife in the kitchen, which make cooking much easier and safer task. Moreover, poorly cut fruits and vegetables do not taste as good as they are expected often and all the efforts in the kitchen go in vain. So, Let me walk you through the 10 basic knife tips that are a must to know to enjoy your time cooking.
Julienning Fruits And Vegetables: Julienning means small and fine cutting of fruit or veg items. It takes a little bit of practice but, really worth it. Once you have mastered it, it can add decorative value to your recipes. It actually refers to cutting food into 1/8 inch chunks. Depend on your guessing ability if there is no ruler handy.
Tournee Cutting Potatoes: Potatoes are often cut into oblong Tournee shape. This technique is also used for cutting vegetables like Carrots and Squash. First, prepare the vegetables by cutting off the edges and trimming the length to approximately 2 inches. Bird’s beak knives are considered optimum for tournee cutting technique. Tournee cut food items are added to meat dishes to lend a subtle, formal touch.
Mincing Curry Items: Mincing is kind of similar to chopping, but minced foods are chopped a bit finer. So finely chopped that they dissolve while cooking. Cutting the food item lengthwise and rotating them 90 degrees for intense chopping is the simple sequential processes involved in the operation. Make sure that the tip of your knife touches the board while chopping.
Batonnet Quarter Inch Strips: Batonnet is a French technique, which is actually the basis for julienne and dice cuts. Regardless the food you batonnet, start by cutting off each end (known as topping and tailing). Then make a square on all four sides and cut into Quarter inch strips.
Peeling Vegetables: Peeling or vegetables Like Potatoes, Apples, Carrots, and Squash, can be done easily using a paring knife. Cradle the fruit with your hand and with the dominant hand, insert the tip of the knife under the skin of the fruit. Then gently peel away the skin in a circular direction. Keep the blade at a safe distance from your fingertips.
Chiffonade Herbs And Green Leaves: Chiffonade is a cutting technique vastly used for cutting herbs and green leaves. These are cut into long and thin strips for use in dishes as garnishes. Pull the stems and pile the leaves on top of each other. Then use the knife in a rocking motion to chop the leaves.
Cutting In Dice Sized: Diced food items are cut into uniform shapes and sizes. Large (3/4 inches) and small (1/2) inches dices are often used in dishes. Cut all items in a square shape and place them to cut as many cubes as possible.
Chopping Fruits And Veggies: Chopping is the most basic and ancient method knife skill. The Wrist-Fulcrum method is an efficient method for chopping. While chopping Keep the knife heel close to your handle near the cutting board swiveling your wrist up and down.
Sharpening Your Knife: Sharpening knife is simple yet crucial for enhancing kitchen efficiency. You don’t have to do it often. Use a sharpening or grinding stone and use simultaneous friction to sharpen a knife.
Keeping Your Knife Clean: It may seem like a no-brainer, but cleaning your knives is as necessary as sharpening them. You can use hot water, dishwasher, soap regularly. Keep the tip of the blade away from your body and fingertips for safety measures.
These basic knife skills will shape your kitchen experiences in a positive way. Just practice a bit, as these worth some sweat.
Like this post or do you think anything is missing? Share your thouhts below!
Since you are reading this article, I can assure you have already developed a love for Sushi. This one-sided love can cost you bucks even re-financing your home is not impossible !! Fortunately, Sushi can be prepared at home just as delicious as the ones they sell in the store. You have to learn to slice the fish evenly and it’s not cutting your fish fillets into small chunks. All you have to do is to remember the tips following regarding Sushi preparation:
If your fish is not cut into pieces evenly and appropriate for making Sushi, It becomes way harder to slice sushi rolls. Indistinctly cut fish fillets won’t help you to cut horizontally through the piece with the knife.
I think you have already noticed sushi chefs using very sharp knives. These are mainly Yanagibas, Traditional Japanese knives for Sushi making, long enough to make a single cut through a piece of fish. It’s actually a single-bevel knife used for fish.
As soon as you start cutting the fish, you will notice that the connecting tissue has a specific grain to it. You won’t be able to cut straight through this compact grain structure. That’s why you must cut against this grain at an angle. If your fish was cut correctly by the fishmonger, cutting would be easy.
Holding your knife parallelly to the cutting board is much necessary. Otherwise, The Sushi roll won’t acquire its desired shape.
No two fishes will have the same kind of flesh type and grain structure. You have to adjust your knife angle while cutting. Too much of these tissues won’t be easy to chew. This will ensure proper texture and shape of your Sushi roll.
You want your pieces of fish to have a cross-section that measures half an inch in length and half an inch in width. Your Sushi rolls must have uniform size and shape.
Use a sheet of plastic wrap to cover your roll while cutting. Make inside-out rolls and the plastic will help you keep the rice together and also with overall stability while slicing.
Keep an extra bowl of water for dipping the knife blade for an individual roll. The other one you can use for damping nori to seal it while making sure you don’t make it overweight.
Use Quality Toothed Knife:
The trick of a good roll is leaning the blade on the nori roll and after that, moving the knife without any pressure. The slice must be cut only by the teeth of the blade.
Use Two Motions:
Professional Sushi chefs often recommend cutting rolls in two motions. First, One slice forward which brings you halfway through the roll. Then, slice backward to complete cutting.
A carving knife is mostly used in kitchens. Chefs often use them on Hams, Turkeys, steaks and some other meal preparations. However, artists have different uses of a carving knife too like carving woods and pumpkins. Proper use of a carving knife is necessary for kitchen safety. Despite what people think, sharp carving knives are way safer as they cut through the food items with very little resistance making it much easier to control. To use a carving knife properly, you must know its types and their individual applications.
Carving knives are classified based their details of shape, blade type, and tip. An attractive piece of art needs a carving knife:
Chef’s carving knives are vehemently used in kitchens both by professionals or general mass. This kind of knife has a sharp tip and fine smooth blade. A chef’s carving knife is thought to be easier to keep control while cutting, as it faces less resistance. Regular sharpening is necessary by grinding stone or honing tools. Close attention is required to the angle between blade and rod. Too much pressure must not be applied while sharpening the knife. Consistency can be maintained if one individual sharpens the knife every time.
Pumpkin carving knives are a bit customized for the sophisticated work required to be done by it. It has a serrated blade and sharp tip for smooth cuts. The hurdles of using these come from uneven surface and guts that get on the hands. Putting the seeds and guts in a plastic grip ensures a secure grip and keeps the slick material away from the pumpkin and handle of the knife. Make sure you wash and dry your hands thoroughly after removing the guts of the pumpkin. Stay safe while the tip of the blade pokes through the fleshy part of the pumpkin. You want to use a rounded tip, serrated knife and be mindful of the position of both hands.
Wood carving knives are used by artists and plumbers or other professionals. Short and smooth blade with a sharp tip is its main characteristic. You must ensure that the knife is sharp, otherwise, it can get stuck in the wood. Make sure you fasten the wood to a table and reposition your body according to it to avoid faulty hazardous carving.
No two materials need the same technique in case of carving, so proper use of these knives comes with experience and practice. To avoid serious cuts or injuries, always wear protective gloves made of leather.
Wipe the knife clean after each use, as it gets harder if you leave debris to stuck on the blade for a long time. After using a knife, wash it thoroughly with tap water while brushing off pumpkin or any other food debris with a sponge. You have to be careful while washing to hold the knife with the blade pointing away to avoid any injury. Lather a sponge with soap and make sure you don’t scrub the blade too hard.
Then soak the knife in water for several minutes to dilute the debris if any remains or so. Don’t soak it for a long time to avoid rust on the blade. And now dry it with a clean towel properly and make sure it’s not wet.
Using a carving knife is not at all hard, rather pleasing and worthy in every aspect. Hope this article helps you with proper guidelines for using yours.
Filleting fish in the kitchen is quite an easy task, yet most of the people find it daunting.As most of us don’t know the actual method of filleting a fish like Coral Trout, Barramundi, Mangrove Jack, Salmon etc. with a knife. As we master this by the passage of time, the task becomes easy and on the go. Using a knife for filleting the fish properly is worth practicing as a lot depends on this. All you have to do is to know these 5 steps to fillet a fish with a knife effectively:
If your fish is not cleaned up at all, remove all the Fins, Scales and Guts. Open belly from below and grab the gills to pull out all the guts. It’s a better idea to let the fishmonger do this scaling for you. Scaling is sort of a messy business. Although it becomes easier after you snip off the fins. Just use the blunt portion of your knife pull it against the scales.
Put the knife at the back of the head, just where the meaty part meets the bone area. Then make a cut there.
With one hand, pressurize on the fish and with another, try cut out one fillet. Make sure the pressure is evenly distributed over the body, otherwise the cut would not be even. Start from the back of the neck and cut by the Dorsal section (The Linear Spine). Keep in mind that there should be no flesh attached to the bones. To ensure it, You can take a peek as you go by lifting the fish gently and look at the Dorsal bone.
Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees) so that you don’t lose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.
Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees so that you don’t lose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.
Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees) so that you don’t loose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.
The belly flaps are not tasty at all and often taste bitter from organs they once contained. Belly flaps often carry bones too which can cause havoc while eating. We are looking for solid straight lines through the side part of the body of the fish, so hold the knife perpendicularly. Don’t forget cutting off any bone that’s visible from outside and the part previously attached with the tail.
Remove the pin bones with the help of the blunt side of your knife. Run your fingers through the spine line and then pull the pin bones out without digging into the fish. Hold the bones with knife and the tip of your finger.
These were some efficient tips to use your knife effectively for filleting a fish. I hope it will help you with your kitchen charisma.
The start of a perfectly cooked meal is the being properly sliced into pieces. Proper shape of food items determines its boiling and compatible mixing with other ingredients while mixing. No matter how perfect you are while adding spices or salt in your cooking, imperfection in cutting takes a toll. People who are skilled in using kitchen knives, have this advantage and one step ahead in winning people’s heart with their culinary charisma.
Kitchen knife skills are a must to have for self-satisfaction in the kitchen. Skill comes with repeatedly focused work cycles. You can easily achieve kitchen knife skills by knowing what to practice and how to practice.
Most of us use the center of the blade to cut items. It makes cutting delicate stuff, like: carrot slices or chicken breasts tougher. Just try to use the tip of the knife. Don’t forget to come back and thank me later.
Curl your fingertips under your knuckles and then hold the food with them. It gives a better grip while making sure your fingertips not prone to any chance of getting cut.
This method is quite obvious but a bit necessary to practice. Hold the grip at the joining point of the blade and the handle. Then use your wrist as a fulcrum to move the knife up and down. This method is a gem for chopping.
Home cooks like we often tend to hold the knife by its handle. But experts say it’s safer hold the grip a bit higher. They call it “Choking Up”. Your hand should straddle your finger guards where the blade of the kitchen knife meets the handle. It gives a better posture for cutting works like chopping, slicing and so on.
Dicing is a cutting method where no regular shape or size of food items is necessary. Just put 3/4 cubes on the cutting board and continue cutting to make sure you cut as many slices as you can.
Chiffonade is a cutting method which is used for cutting herbs and greens. Just cut out the roots at first. Then position leaves parallel. Don’t cut vertically, it will cause bruises. Very crucial for garnishing any meal.
Insert the tip of the knife. Then cut the upper joint. After that, peel out the outer part in a circular motion.
Start by cutting out each end (Topping and Tailing). Then use Wrist-Fulcrum method to cut the food item in regular shape. Then stack them in a regular shape and cut again. The pieces should be larger than 2/3 inches.
Garlic and onions are minced mainly. Put the pieces lengthwise and then cut. After that, Rotate the pieces 90 degrees and chop again.
Julienning is a bit sophisticated yet worth learning cutting practice. Put the food item in the cutting board and cut by 1/8 inches (One rivet to another distance), then cut another 1/8 inches after rotating 90 degrees.
A Knife is a cutting instrument mainly used in household and kitchen purposes. Though it is considered as a useful instrument but improper use of the knife can cause injuries to body parts. Children like to imitate what they see so, they will try it for themselves someday with or without your presence. There are some basic rules for using a knife properly. So everyone should know and practice them for the safety of their children.
These are only some basic rules for the parents. The main necessity is proper attention and real power to enhance safety measures around your home. By following the above rules you can easily teach your children about the use of a knife properly.
A knife is a multipurpose friendly companion in our daily life. It can reduce tonnes of workload just at one blink.All you have to do is just knowing some simple tips and it will be your best friend in the kitchen. But, If you are not well aware of the safety guidelines of using a kitchen knife, It can cause you serious injury.
1. Chef’s Knives: It’s the largest knife in the kitchen with 8” to 10” blade. The grip of the knife has to be tight with the full tang and wear resistance.
2. Paring Knives: It can be used in the kitchen for both peeling and slicing fruits, more veggies and so on.
3. Utility Knives: I use these for slicing meat. It’s also called ‘Sandwich Knife’. It’s longer than paring knives but smaller than Chef’s knives.
4. Boning Knives: It has a flexible curved knife to cut around meat and bone. Generally 4 to 5 inches long.
5. Bread Knives: Bread knives can be pointy and curved, but it’s a must to be serrated. Experts suggest it be serrated for the better cutting experience. 10” knives are good for cutting whole loaves and 6” knives for slicing sandwich buns.
Knife Materials: High Carbon Stainless Steel is the most appropriate material so far for kitchen knives. These knives don’t stain and hold a sharp edge longer than usual. Ceramic knives sometimes considered too sharp for daily use. It needs a cutting board in usage and you have to be an expert to sharpen these knives. Both wood and metal handle can be used for holding knives. Wood deteriorates quickly and is observed to have less gripping property. Washing knives with a dishwasher is a more viable option.
Sharpening a knife: Sharpening a knife is really necessary, otherwise, it can make food items slid off and even cut your fingers badly. It’s an easy task to be true. Just hold the gripping bar at 20 degrees to any steel bar and slide it from top to bottom. Keep sliding as if you were slicing the metal. You can easily detect a properly sharpened knife by the pointy shiny tip of the blade.
1. Chop slowly and carefully.
2. Hold the grip properly.
3. Cut keeping things away from your body.
4. Always make sure your hands are dry.
5. Curl your fingers under on while holding fruits or vegetables.
6. Keep the kids and pets at a safe distance from the kitchen while you are working with knives.
7. Use your dominant hand to hold the knives.
8. Cut in a swingy rocking motion.
9. You want to keep your hand moving while cutting, not your wrists.
1. Keep it free from damp.
2. Stick it to a block or magnet rack.
3. Wash your knives by hand or use a dishwasher.
4. Don’t forget to wash the handle.