Post by Mark on Jul 31, 2017 2:34:31 GMT
If you pay attention and look around, you might soon develop the notion that there are more kitchen gadgets on the planet than there are people. You wouldn't be far wrong. But does anyone really need goggles to prevent eyes from tearing up when chopping onions? Or how about that dangerous-looking grilling fork with the built-in thermometer? Just because Billy Mays, in his loudest yelling voice tells you that this or that gizmo is the last word in kitchen utensils, doesn't make it so. Or just because Alton Brown tells you something is necessary for the complete kitchen doesn't mean it's necessarily so, either.
However, there are some tools and cookware no kitchen should be without, and they should make one's kitchen an easier, more maneuverable place to practice the culinary arts.
In truth, some tools we think of today as being nearly indispensable, were at one time considered to be gadgets or gizmos, such as the instant-read thermometer, which is important not only to keep from overheating something, but for safety reasons as well.
The following list is what I consider to be the basic essentials which will help you perform the most basic kitchen tasks.
Small Appliances
Cook's Illustrated recommends an 11-cup food processor to chop and cut butter into flour for pastry dough, a stand mixer for batters and to whip eggs and cream and an upright blender for drinks, purees and soups.
Food processors are also good for using up scraps of meat and vegetables for wraps and stuffings.
For smaller jobs, a mini food processor is good for grinding nuts and making pestos and salsas. They're also handy for for whipping cream and egg whites and making guacamole.
Hand-held immersion blenders puree sauces and soup ingredients in the pot, as well as fruit for smoothies.
Spatulas
Here, we're really talking about two different tools - one for flipping and one for scraping.
For flipping, you need something sturdy, but thin. It will work on even the most delicate fish, for example.
One with the blade offset from the handle allows you to flip pancakes on the griddle without burning your knuckles.
For scraping, get ones with silicone blades, which perform the traditional role of scraping all the batter or sauce from a bowl, or folding in egg whites. Since silicone is heat-resistant, they can also be used in a hot pan, such as when scrambling eggs.
Get flat-blade spatulas and "spoonulas" which have a rounded middle for stirring and scooping.
Most silicone spatulas are heat-resistant to 500 degrees Fahrenheit (260 Celsius), while Le Creuset makes one that handles temperatures up to 800 F (427 C).
Cutting Boards
Get two or three, preferably in different colors, say red for meat, for example, for preventing cross-contamination. You want one for meat only, maybe even one which you use only for chicken, and another for raw vegetables.
Wooden boards at one time had a bad reputation for being unsanitary, but recent studies have shown that when properly cleaned they are completely safe. As a bonus, wood is also friendlier on knives.
On the other hand, plastic boards can be cleaned and sanitized in your dishwasher.
Bottom line - get something that grips and doesn't slide.
Tongs
Tongs are versatile tools for flipping, stirring and grabbing. Again, you might near more than one. Long-handled ones are useful when grilling, while shorter ones (9-12 inches) work best on the stove.
Get what feels good in your hand, and also has a strong spring, as that's what usually breaks.
Whisks
Three whisks are recommended: a balloon type, one with thin, piano-wire tines, and a thicker one sturdy enough to whip heavy items like potatoes. If you get one, a 12-inch balloon whisk is recommended.
Graters and Zesters
Experts swear by the Microplane grater/zester, with sharp, squared-off teeth.
It produces fluffy grated hard cheese, smooth citrus zest, and fine, freshly-ground nutmeg. They're also good for shaving chocolate and are relatively easy to clean.
If you can't live without a box grater, Microplane also makes a version with a built-in zester. Use the zester to put parmesan cheese into a soup pot and the grater for macaroni and cheese.
Some experts recommend a sharp vegetable peeler. Not only are they used for skinning vegetables and fruits, but they can also be used to shave chocolate, curl butter and zest citrus.
Measuring Tools
You need both wet and dry measures - they are not interchangeable. Use something like the old-fashioned Pyrex measuring cup for liquids or an angled measuring cup which can be read without having to stoop.
For dry ingredients, get both nesting stainless-steel cups - the sturdier the better - and stainless-steel spoons with deep bowls.
If you bake, invest in a digital scale. Precise measurements are one key to better baking. Raw ingredients, such as apples for a pie, vary in size, but weight is constant. A cup of different types and grinds of flour also vary in weight.
Thermometers
Pocket thermometers can help anyone tell medium rare meat from well-done, and be sure that poultry is safe to eat.
Don't overlook oven thermometers. If you bake, it can save your cookies, breads and cakes. They help you see where your hot spots are, as well. Also, temperatures of different ovens at the same setting can vary by up to 90 degrees F (32 C).
Pepper Mill
While this tool may not leap immediately to mind, I think it's indispensable. After salt, the most-used spice is pepper. Freshly-ground pepper provides the most flavor and whole peppercorns keep longer than pre-ground.
Knives
Forget about those knife sets with the block and a bunch of tools you may never use. All you need is a sharp chef's knife, a paring knife and a serrated knife.
The chef's knife is the workhorse of the kitchen. It lends itself well to cutting meat, chopping and all the different cuts of dicing.
For most, an 8-inch chef's knife is best, but some cooks prefer a 10-inch version.
Look for a chef's knife that is well balanced and not too heavy. Name-brand knives, such as Henckel's usually fit that bill, but some lower-priced knives also feel comfortable and hold a sharp edge as well.
Paring knives, generally with a 4-inch blade, are good for peeling fruits and vegetables and cutting them into decorative shapes. A serrated knife works not only on bread, but also slice tomatoes without destroying them.
Wine Opener
Whether for cooking or for drinking, this is a must for most kitchens.
However, there are some tools and cookware no kitchen should be without, and they should make one's kitchen an easier, more maneuverable place to practice the culinary arts.
In truth, some tools we think of today as being nearly indispensable, were at one time considered to be gadgets or gizmos, such as the instant-read thermometer, which is important not only to keep from overheating something, but for safety reasons as well.
The following list is what I consider to be the basic essentials which will help you perform the most basic kitchen tasks.
Small Appliances
Cook's Illustrated recommends an 11-cup food processor to chop and cut butter into flour for pastry dough, a stand mixer for batters and to whip eggs and cream and an upright blender for drinks, purees and soups.
Food processors are also good for using up scraps of meat and vegetables for wraps and stuffings.
For smaller jobs, a mini food processor is good for grinding nuts and making pestos and salsas. They're also handy for for whipping cream and egg whites and making guacamole.
Hand-held immersion blenders puree sauces and soup ingredients in the pot, as well as fruit for smoothies.
Spatulas
Here, we're really talking about two different tools - one for flipping and one for scraping.
For flipping, you need something sturdy, but thin. It will work on even the most delicate fish, for example.
One with the blade offset from the handle allows you to flip pancakes on the griddle without burning your knuckles.
For scraping, get ones with silicone blades, which perform the traditional role of scraping all the batter or sauce from a bowl, or folding in egg whites. Since silicone is heat-resistant, they can also be used in a hot pan, such as when scrambling eggs.
Get flat-blade spatulas and "spoonulas" which have a rounded middle for stirring and scooping.
Most silicone spatulas are heat-resistant to 500 degrees Fahrenheit (260 Celsius), while Le Creuset makes one that handles temperatures up to 800 F (427 C).
Cutting Boards
Get two or three, preferably in different colors, say red for meat, for example, for preventing cross-contamination. You want one for meat only, maybe even one which you use only for chicken, and another for raw vegetables.
Wooden boards at one time had a bad reputation for being unsanitary, but recent studies have shown that when properly cleaned they are completely safe. As a bonus, wood is also friendlier on knives.
On the other hand, plastic boards can be cleaned and sanitized in your dishwasher.
Bottom line - get something that grips and doesn't slide.
Tongs
Tongs are versatile tools for flipping, stirring and grabbing. Again, you might near more than one. Long-handled ones are useful when grilling, while shorter ones (9-12 inches) work best on the stove.
Get what feels good in your hand, and also has a strong spring, as that's what usually breaks.
Whisks
Three whisks are recommended: a balloon type, one with thin, piano-wire tines, and a thicker one sturdy enough to whip heavy items like potatoes. If you get one, a 12-inch balloon whisk is recommended.
Graters and Zesters
Experts swear by the Microplane grater/zester, with sharp, squared-off teeth.
It produces fluffy grated hard cheese, smooth citrus zest, and fine, freshly-ground nutmeg. They're also good for shaving chocolate and are relatively easy to clean.
If you can't live without a box grater, Microplane also makes a version with a built-in zester. Use the zester to put parmesan cheese into a soup pot and the grater for macaroni and cheese.
Some experts recommend a sharp vegetable peeler. Not only are they used for skinning vegetables and fruits, but they can also be used to shave chocolate, curl butter and zest citrus.
Measuring Tools
You need both wet and dry measures - they are not interchangeable. Use something like the old-fashioned Pyrex measuring cup for liquids or an angled measuring cup which can be read without having to stoop.
For dry ingredients, get both nesting stainless-steel cups - the sturdier the better - and stainless-steel spoons with deep bowls.
If you bake, invest in a digital scale. Precise measurements are one key to better baking. Raw ingredients, such as apples for a pie, vary in size, but weight is constant. A cup of different types and grinds of flour also vary in weight.
Thermometers
Pocket thermometers can help anyone tell medium rare meat from well-done, and be sure that poultry is safe to eat.
Don't overlook oven thermometers. If you bake, it can save your cookies, breads and cakes. They help you see where your hot spots are, as well. Also, temperatures of different ovens at the same setting can vary by up to 90 degrees F (32 C).
Pepper Mill
While this tool may not leap immediately to mind, I think it's indispensable. After salt, the most-used spice is pepper. Freshly-ground pepper provides the most flavor and whole peppercorns keep longer than pre-ground.
Knives
Forget about those knife sets with the block and a bunch of tools you may never use. All you need is a sharp chef's knife, a paring knife and a serrated knife.
The chef's knife is the workhorse of the kitchen. It lends itself well to cutting meat, chopping and all the different cuts of dicing.
For most, an 8-inch chef's knife is best, but some cooks prefer a 10-inch version.
Look for a chef's knife that is well balanced and not too heavy. Name-brand knives, such as Henckel's usually fit that bill, but some lower-priced knives also feel comfortable and hold a sharp edge as well.
Paring knives, generally with a 4-inch blade, are good for peeling fruits and vegetables and cutting them into decorative shapes. A serrated knife works not only on bread, but also slice tomatoes without destroying them.
Wine Opener
Whether for cooking or for drinking, this is a must for most kitchens.