Good Quality Kitchen Linen

kitchen linen aren't just for drying dishes; they used for handling food. We use these to roll Toasted Almond Raspberry Roll the Triple-Chocolate Roulade, and Carrot Cake Roulade up. When choosing keep the following in mind:Search for towels made with organic fibers. Unlike synthetic fibers, cotton and linen breathe and will maintain the food's appropriate level of moisture by absorbing any excess and letting steam escape.Choose a lint-free flat weave. Terry fabric is a choice for the kitchen because it gives a great deal of lint off. While other cotton towels function well in the kitchen, linen towels are made of strong flax fibers which can withstand a lot of washing and drying, making them worth their greater cost tag.Use unscented laundry products when washing and drying kitchen towels. Otherwise, the food will pick up both the odor and the taste of scented detergents and fabric softeners.Ask anyone who's worked in a professional kitchen exactly what the most important tool is and they'll tell you: the kitchen towel is much stronger than any appliance. Since you need a clean one, they are absorbent and durable and should be accessible in bulk . A fantastic place to purchase is that this one, which Rhoda, our food editor, uses at home.Many cooks I know start with two clean towels--one dry, the other slightly damp (for harder, stickier foods such as garlic or honey ). Other cooks slide a towel under their cutting board to keep it. I think two towels, sitting on your cutting board's edge and folded into neat rectangles, is optimal, setting up you to handle almost any circumstance that is cooking. But should you choose to begin with one towel, make it dry.The Swoosh is easy: each time you finish a task on your cutting board, grab your dry towel and swoosh away the mess. Onion skins, rosemary stems, flour--it all gets swiftly swooshed into a garbage bowl or the garbage, leaving a clean, uncluttered surface to you to utilize. Sticky garlic on your board? Do not rush to the sink and clean it--use your damp kitchen linen. The Swipe would be to your knife exactly what the Swoosh is for your own cutting board. Tomato seeds, cake crumbs -- whatever is currently sticking to the blade becomes swiped clean. You can do this one of 2 manners: Pick up the towel and run it from the knife, or maintain the towel folded to a nice small package and run the knife blade against it. Either way, if you do this you won't need to rinse your knife constantly. That seems like a little thing, but will accumulate into something.