Reset Password
Reset Link Sent
| Blogs > RelaxedandFun102 > Food, Sex, and More Food |
Essential Kitchen Tools
|
Essential Kitchen Tools Essential Kitchen Tools These are some of the kitchen tools that I use in my kitchen. I use them all, some more than others. I will update this list periodically but this is most of them if not all. With some, I’ve recommended brands which have come from testing by Cooks Country and America’s Test Kitchen. Both are really excellent websites for recipes and reviews on equipment and food comparisons. vacuum sealer, I have two, a larger permanent vacuum sealer made by Food Saver and a smaller vacuum sealer that allows me to reuse the bags often. I use the larger vacuum sealer for long term sealing and the smaller one for shorter term sealing, few days to a week or two. The larger one is great for sealing vanilla beans, buying fish on sale such as Alaskan salmon (stay away from Atlantic salmon, they are farm bread in the ocean and dye is added to the feed to turn the flesh red), USA caught shrimp (read the label, China, Vietnam, Thailand, farm or wild caught, stay away) food processor, I have a Cuisinart, it has a metal blade for chopping, a plastic blade for mixing, a round slicing blade, a round shredding blade, Recommended is the Cuisinart Custom 14-Cup Food Processor mini food processor, great for those small jobs, making a small batch of bread crumbs, cutting up nuts for a topping or to be used in breading blender, I now have the Ninja which is absolutely terrific, it uses a multi bladed tree to do the blending Winner & Highly Recommended, KitchenAid 5-Speed Blender Best Buy, Kalorik BL Blender hand immersion blender for pulverizing soups, making purees, I’ve also use it for mixing tahini (sesame seed paste) when I haven’t used it for a while and it has sat. The solids and oil separates and needs to be mixed, it’s very very thick otherwise hand mixer, I've been using a hand mixer for 27 years and haven't used my stand mixer since Food mill for making applesauce Recommended: Rotary Food Mill Not Recommended: Foley Food Mill & the Norpro Stainless Steel Multipurpose Food Mill convection oven, I have a front loading rectangular Euro Pro, DO NOT BUY a round convection oven. They are difficult to get the food out through the top and rectangular dishes do not fit well bread maker for either making bread, or kneading and rising dough for pizza, foccacio bread, rolls, and bread to be put in the oven to be baked digital scale that switches between pounds/ounces and metric grams hand micro grate or micro plane, this is very sharp and quick knives - chef's knife with a 7"-10" blade; chef's knive with a 5" blade; filet knife - the blade should be thin and flexible, this is used for fileting fish and fileting and deboning chicken and chicken breasts; a very good and very sharp paring knife, don't buy the junky $1 supermarket paring. I have cheap knives, good carbon knives that are non-stainless, low and medium end stainless steel knives, a number of ceramic knives, supermarket knives, tv infomercial knives some excellent brands are Forschner, Victorinox, Wüsthof, Henckels do not use a wooden knife block for storing your knives, you cannot clean inside the slots plus the slots get dusty, dirty, and greasy from the kitchen air, a magnetic strip screwed to a wall or the inside of a cabinet is the best hard wooden cutting board, not bamboo, polymer, plastic or glass, they will dull the knives, as long as it’s hard wood, teak is the best but most are maple and that’s fine, you do not have to worry about penetration of meat juices, I’ve seen test results of this a food surface approved sanitizing agent, I use bleach, 1 tsp/quart is recommended, for the cutting board, knives, and counter cast iron skillet, 11", a<b> skilled </font></b>and not a frying pan! And a 8" cast iron frying pan, Great for blacken foods, pancakes, crepes, nothing will cook as evenly, fast, and brown as nicely as cast iron, also good for searing on the stove and then putting in the oven for finishing, very easy clean up, I clean mine when it’s hot or warm and all the water evaporates so it doesn’t rust, I still have some of my cast iron pans for 40 years and without rusting, my mother still has hers pasta pot with a strainer in the lid, I turn a knob and it goes for closed to strainer with 2 different opening sizes I have a stainless steel pot with a removable basket strainer that is great for removing meat and bones when making soup stock Pyrex Bakeware 9' x 13" Baking Dish. 9 1/2"-10" round baking dish with fluted edges for pies spring pan if you bake Bundt pan if you bake glass measuring cup, 1 cup, with a pouring spout stainless steel measuring cups, 1 cup, 1/2 cup, 1/3 cup, 1/4 cup (4 TB = 1/4 cup) silicon baking molds for cakes and loaf pans for baking bread, meat loaf HOWEVER, silicon does not brown as well or cook as fast as metal or glass that would be touching, and it cools down faster silicon muffin/cupcake molds, cupcakes just pop out, easy cleanup For metal muffin pans, Recommended is Wilton Avanti Everglide Metal-Safe Non-Stick 12-Cup Muffin Pan, Norpro Nonstick 12-Muffin Cupcake Pan, Anolon Advanced Bakeware 12-Cup Muffin Pan, and Bonjour Commercial Nonstick Bakeware 12-Cup Muffin Pan slotted 4" spoon, for removing items and allowing the juices to drain away. I also use this to defat chicken broth after I refrigerate overnight. 2 silicon spatulas for scraping bowls, preferably silicon rather than rubber or plastic, 1 normal width and 1 narrow width two spatulas for flipping food in frying pans, a thin, long metal spatula and a plastic spatula for your supposedly non stick surface pans, I’ve been using Calphalon and Circulon tongs, I have both metal and silicon, they should be able to lock in the closed position Recommended are OXO and Edlund OXO Good Grips 11" Whisk silicon pastry brush, OXO thermometer salad spinner, Wow, how much water does this throw off into the bottom of the spinner mesh strainer that will hook over a bowl fresh pepper mill for grinding pepper corns spices I get from an Indian grocery store, move them to the small spice contaiiners, and then seal the bag using the vacuum sealer Extra Virgin Olive Oil, for a buttery flavor for bread dipping in EVOO and spices, get an olive oil from Spain made with Arbequina olives Olive Oil, higher burn point than EVOO Canola Oil or safflower oil, high burn point |
Become a member to create a blog
