![]() ![]() Our silver permanently cast solid brushed aluminum handles with a satin finish were the “originals,” dating back to post-WWII (1948), when manufacturing of non-war-related products began in earnestīlack. Our strong heritage and Midwest values assure dependability you can believe in and sharp good looks you’ll be proud to have in your home. The hand-sharpened, razor-sharp edge of the surgical-quality, T420 high-carbon stainless steel blade ensures that durability reaches our customers.for a lifetime of use.Įvery one of our products is handcrafted in the heart of the USA, with materials only from America. Since 1948, Rada Cutlery has been crafting knives that stand the test of time. ![]() It boils down to this: When knives last a lifetime like Rada Cutlery knives do, you want them to remain in tip-top condition so you can enjoy them for a lifetime. While Rada’s black handle knives and utensils are more dishwasher tolerant than the silver handles, hand washing is still recommended. Hand washing prevents microscopic dings on a knife blade’s cutting edge, eliminates the harsh environment created by a dishwasher’s high temperatures and abrasive detergents that will negatively affect its handle, and ultimately extends the life of the knife. Rada recommends hand washing all fine cutlery. You can do it yourself in a matter of seconds with the modest but oh-so incredibly effective Quick Edge Knife Sharpener. When Rada’s high-quality non-serrated blades need sharpening, there’s no need for a professional knife-sharpening service. “Once you own a Rada, nothing else will do.” – Pam D.Ī dull knife is a dangerous knife! Keep your blades sharp. And if you’ve never used one of Rada’s supersharp knives, now’s your chance to find out what the hype is all about… and then tell your neighbor about these great new knives you discovered. Simply read through any of our product reviews and you’ll see it for yourself: customers are excited to leave 5-star reviews. YEAR AFTER YEAR AND GENERATION AFTER GENERATION, we welcome new Rada users into the circle of admirers. We believe so strongly in our high-quality craftsmanship that everything we manufacture carries our lifetime guarantee! Every product is 100% made in the USA, with materials only from America. SINCE 1948 AND MORE THAN 170 MILLION KNIVES LATER, we’re proud to say we still manufacture in the heart of the USA. Remarkable products at a phenomenal value. And not just because their grandmas and moms used Rada too, but because they know Rada offers the best knives at the best value. Top with the remaining peanuts and fried onions, and serve.LONGTIME FANS OF RADA KNOW THIS: they wouldn’t dream of stocking their kitchens with anything but Rada products. Toss through the tofu and half each of the peanuts and fried onions, then distribute across four plates. Add the cooked noodles and dressing, and toss (the easiest way to do this is with your hands, pulling the ingredients up from the bottom of the bowl). Put all the salad ingredients except the fried onions, peanuts and noodles in a bowl. ![]() Cook the noodles according to packet instructions, rinse under cold water, then drain really well. Make up the dressing by combining the vegan fish sauce, brown rice syrup, chillies, lime and salt. When there’s little glaze/moisture left in the pan, take off the heat and leave to cool. Cook for about three minutes, so the glaze bubbles over the tofu, and turn the pieces so they’re all coated and glossy. Turn down the heat and remove most of the oil from the pan – you don’t want more than a tablespoon left in – then pour in the tamarind glaze and return all the tofu to the pan. Fry for six to seven minutes, turning once halfway, until golden brown on both sides, then transfer to the paper-lined plate to drain, and repeat with the remaining tofu. Heat a layer of oil in a nonstick frying pan and, when it’s very hot, add half the tofu in a single layer. Make up a glaze in a small bowl by whisking the tamarind, brown rice syrup and salt with two tablespoons of water, then put to one side. Pat dry the tofu with kitchen paper (so it doesn’t spit when fried) and put a fresh sheet of kitchen paper on a plate near the hob. Remember that not all vegetarian and vegan fish sauces are equal – Thai Taste makes a very good one – and feel free to sub in whichever greens you have already.Ģ x 280g blocks firm tofu, cut into 1cm slices, and then into trianglesġ50g courgette, cut with a julienne peelerġ50g cucumber, cut with a julienne peelerģ0g fried onions, shop bought or homemade Alongside the sushi ginger, they can be found at Chinese and south-east Asian supermarkets and online. Don’t be afraid of mung bean glass noodles they are the most sympathetic of all the noodles for the home cook. ![]()
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