Ask Chef Nancy: knife sharpening and measuring cups

Nancy Schneider/Inside Jersey By Nancy Schneider/Inside Jersey The Star-Ledger
on March 10, 2010 at 4:35 PM

Is there really a difference between scoop measuring cups and glass measuring cups when measuring liquids? — Anthony D., Cranford


Yes! The “scoop” measuring cup is solely for dry ingredients, such as flour, sugar and butter. (Any ingredient that cannot be poured is considered “dry.”) Glass measuring cups are for liquids. And since both measuring tools differ in capacity, make sure you use the correct one. Also remember that not all measuring cups (glass or scoop) are the same. You’ll find slight discrepancies between manufacturers. My suggestion is to find recipes that call for weight as well as volume, so you can be sure you are adding the appropriate amount of ingredients. Try using a small kitchen scale (sold in home stores and larger supermarkets). It pays for itself, given the potential for wasting ingredients because of incorrect measuring.

Q. When I’m sautéing chicken for my lowfat version of chicken francaise, is there a reason that it doesn’t seem to brown very well? Is there a way to get it golden-brown without adding the egg/flour crust to it? Also, I only use nonstick cooking spray instead of oil or butter. Is this part of the problem? — Bethany H., Moorestown

I am assuming that instead of the traditional way of making chicken francaise, where you dip a chicken breast in egg and flour, sauté it in butter and oil and later add lemon juice and white wine, you are skipping the coating and sautéing the chicken alone in very little fat.

I’m thinking one or more of these factors might be contributing to that not-so-appetizing color on your chicken:
1. Your chicken is still damp. It really needs to be patted dry with a paper towel before you season and sauté it.
2. Your pan isn’t hot enough. Jack up the heat!
3. You are impatiently adding the lemon juice and white wine before you achieve a golden color. (Did you know that the acid in lemon juice and wine will actually hinder the browning process?) Try correcting these three issues, and you will have a golden bird to flaunt at your table.

Q. Is it true that my knives need to be professionally sharpened once a year? Is there any way I could do this at home without ruining my knives? — Robert K., Alpine
Without knowing how much you use your knives, the basic rule is at some point all knives need fine-tuning.

Think of your knife as having little perfectly aligned teeth. Every time you use your knife, you are taking these teeth and moving them out of alignment. To realign the teeth, we use a long steel tool that looks like a sword and may have come with your knife set. Knives should be run across this steel tool each time they come out of their blocks or cases, and even during cooking.

This steel doesn’t sharpen your knife, per se, as much as realign the teeth (kind of like a retainer or braces). The knife should be run at an angle in one direction for each side of the blade about three to five times.

If these teeth should become dull (even if they are realigned, this is bound to happen) then they need to be recut. It sounds difficult but really it isn’t. There are several electric knife sharpeners on the market, and manual ones, too. I hate to pick one product and go to town touting it but here, I have no choice but to say that I swear by my Lamsen AccuSharp knife sharpener.

I actually picked it in the Dec. ’08 gift giving guide. It is really inexpensive (under $15) and so fast and portable it can be taken anywhere. No matter what model you use, follow the manufacturer’s directions and make sure you wash your knife afterwards (no one wants to eat metal shavings).

Your last option is to send your knives to a local knife sharpener. Ask around (even call your favorite restaurant) to see whose name seems popular and give them a try. As with any tool, remember it is only as good as you maintain it. Happy cutting!