healthy cooking | The Useful Tool

Salt has been used in pickling and preserving foods for thousands of years. But before there was the salt shaker, there was the salt cellar. In fact, the salt cellar appeared in paintings of medieval feast tables and has served as a status symbol throughout the ages.

The salt cellar allows the salt to breathe, enhancing the quality and taste of the salt. At the same time, it is designed to hold and help prevent moisture from causing the salt to cake.

The HIC Salt Cellar with Spoon is part of HIC’s broad collection of porcelain dinnerware. The Salt Cellar will keep your most often used salt near at hand and safe from dust and debris. Decorative and functional, this kitchen utensil features a red exterior and a white interior and is designed with a large “snout” so you can easily get to your salt. The small knob makes for easy transport.

Keep the HIC Salt Cellar near your stovetop and you’ll no longer worry about contaminating your most often used cooking aid – salt. Made of fine porcelain so it’s extremely durable. Take it with you, wherever you want and need it — at the stove, dinner table, or out at the grill.

Oven, microwave, freezer and dishwasher safe. Measures 4 X 3”.

Zucchini and Potato Hash Browns Made with the Benriner Slicer

Zucchini and Potato Hash Browns prepared with the Benriner Slicer

Benriner slicers are known and relied upon by professional chefs and home cooks around the world, for their quality, versatility, and razor sharp interchangeable blades. Have you ever wondered how the Benriner family (learn more about their history in our interview) uses this tool at home? We asked Michiko Yamamoto, responsible for Benriner’s international marketing, and sister to owner Hajime and granddaughter of Benriner’s founder Uyuki Yamamoto, if she might shed a little light on how this iconic kitchen tool finds it’s way into her modern lifestyle.

Nicole Herman, of HIC: Michiko, let me start by thanking you for taking time to share with us. Do you use the Benriner in your home today?

Michiko: I have been using Benriner myself and have seen my mom use it for years since childhood. I think salad was on the dinner table almost every day. My mother didn’t teach me how to cook, but after living away from home, I learned to cook myself. My recipes are far from what you will see in a cookbook or cooking programs, and I don’t even measure ingredients when I cook; however, I hope you can get some ideas or hints for creative recipes from me.

Nicole H: What kind of cuisine do you like to prepare with the Benriner?

Michiko: I like healthy eats – and I try my best to buy organic fresh fruits and vegetables. I feel discouraged to buy those ready-made salad bags, as they are pricey, plus when I get home all I need to do is to take out my Benriner slicer from the kitchen drawer and can quickly make vegetable slices and prepare a simple & healthy salad.

Benriner can turn those hard or bulky vegetables like carrots and cabbage, into delicate, beautiful garnish. I usually mix them with chopped romaine lettuce, tomato, and avocado, to add some volume. Once I make a lot of salad at home, it lasts for a few days, so I am forced to eat vegetables every day- I also bring it to work for my lunch and eat as dinner with extra protein (such as chicken meat or quinoa) in it.

I think there is no rule for cooking- you can be as creative as you like and explore the possibilities. Through sharing some of the recipes I make using the Benriner, I hope to help and support other home cooks creative, beautiful, and delicious recipes.

Michiko’s Recipe for Hash Browns with Zucchini

Tool: Benriner Slicer (model BN1)

Ingredients:

Potatoes
Zucchini
Olive Oil

Potato Cut with the Benriner Fine Blade

The Benriner comes with 3 blade attachments. Start by using the fine blade, and cut both potatoes and zucchini into short lengths, by running the vegetable across the blade at it’s end.

Zucchini Cut with the Benriner Fine Blade

Then blend the cut potato and zucchini pieces. They are like noodles, and easy to mix.

Potato and Zucchini Patties Before Cooking

Form the mix into individual portions, and make patties. No seasoning is needed at this step.

Add just enough olive oil to coat the bottom of your skillet, heat, and place the patties in the pan, pressing them flat. Cook until the under side is crispy and golden; flip, and do the same to the other side. Season to taste after cooking. Tip: The patty will come apart easily until it is cooked, so pack the uncooked potato and zucchini into a tight ball in your hands before placing in the pan and flattening.