|
We all have a set of basic kitchen
tools such as a ladle, whisk, spatula, peeler, pasta spoon, slotted
spoon, regular spoon, potato masher, and other choice tools.
In this article, I'm going to focus on a few extra kitchen tools
to help take a recipe from start to finish.
When preparing meals:
One of the keys to good and safe
cooking is called “mise en place” which means to prepare
all dish ingredients in advance. Everything should be measured,
chopped, diced, or sliced according to recipe instructions before
you begin cooking. These tools listed below will only aid you
in ‘mise en place’.
These are the tools:
Baster - Basters are used to lift the fat and liquids
from the bottom of a roasting pan and then pour that liquid over
the meat, keeping the meat moist, adding more flavor, and creating
a glaze as it cooks. A large spoon can do the same, but basters
hold more liquid, distribute the juices more evenly, and are
easier to use.
Basting Brush - Look for a brush that can do double
duty; meaning that can be used at the grill or on the pastry
board. Great for spreading on sauces, butters, etc onto your
meats or breads and pastries.
Box Grater - This grater is different from your
regular flat grater. It can handle a variety of foods, from cinnamon
to chocolate, cheese to vegetables. It usually has four sides
for various grating textures and is very easy to use.
Cheesecloth – An important kitchen tool and
a versatile kitchen helper; a natural cotton cloth that won't
fall apart when wet and will not flavor the food it touches.
Cheesecloth has many uses including straining liquids, forming
packets for herbs and spices (‘Bouquet Garni’) and
lining molds (‘Coeur a la Crème’).
Colander - Useful for draining pasta, and rinsing and siphoning
water from fruits and vegetables.
Fry Basket (Metal) – This basket is very handy for
when you want to lift out small items from a deep fryer. It fits
neatly inside a deep sauce pan and has a long, open handle that
stays cool. Also makes it easier when you want to drain chicken
wings, fritters, or doughnuts, or anything else that you deep
fry. Put the items into the basket, lower the basket into the
fry oil and then lift out once your food items are cooked.
Garlic Press – A quick and easy tool that presses
a clove of garlic in place of fine chopping.
Marble Mortar & Pestle – A great tool that helps you release
the most flavor from herbs and spices. Perfect for grinding herbs,
spices and nuts into pastes or powders. The marble is a sturdy
base and provides the right amount of weight for best results.
Use it to make spice rubs, crush seeds (such as coriander or
mustard) etc.
Meat Tenderizer - To tenderize or flatten cuts of meat
or poultry.
Meat Thermometer - This easy-to-read,
usually large-faced-dial Meat Thermometer takes the guesswork
out of roasting meat and poultry. Usually has an approximately
4.5" stem.
Metal Tongs – Provide you with great control
while turning over food items during cooking, or anything else.
Makes for safer and easier handling of foods.
Pinch Bowls – These are small bowls that hold
a pinch or more of your herbs and seasonings. They're extremely
handy as you prepare your dishes for cooking or baking. Fill
them with salt, pepper flakes, oregano, parsley, and any other
ingredient you might need, and place them on your countertop
for easy access. Helps aid you in your 'mise en place'.
Skimmer – Great for sweeping away the fat from stocks
and soups. Also good for straining vegetables from water, etc.
Scraper – Ideal tool for those who make their own
pasta, or pastry, bread and pizza dough. Use it for cutting,
cleaning and scraping the dough.
Wooden & Plastic Utensils
versus Metal Utensils:
Wood and plastic are known to
be the most common material for a cooking utensil. They come
in all shapes and sizes, and are usually more comfortable to
use. They are less abusive to the foods during the cooking time
but they are poor heat conductors. Make sure you buy sturdy wooden
utensils. If the wood is too soft, it will splinter and soak
up anything and everything.
Metal Utensils can be somewhat
abusive to the foods you are cooking with as they usually have
a sharper edge. They can also be somewhat destructive to a non-stick
pot or pan over time. But they are great heat conductors and
are fine to use with metal pots and pans.
My suggestion is to have a variety
of the above-mentioned utensils. Try them out and decide what
you're more comfortable with when cooking. For a while, I used
only wooden spoons because I didn't know anything else. I've
since tried, and purchased, metal utensils and I love them! But
I do use both equally. I've stayed away from plastic because
I don't see the need for it.
Cutting Boards:
Once again we are faced with
options for our kitchen tools. Cutting boards come in a few different
materials; Wood or Plastic.
For wooden boards, make sure
you look for a hard wood such as Maple (the best), Cherry, or
Birch (all slow-growing trees which means their wood has a tighter
grain). Hard woods like these also won't absorb much odor and
aren't as prone to warping or cracking.
Plastic boards are also great
to use. You'll want to find one that is non-porous, stain-resistant,
and dishwasher-safe. This type of board won't chip, crack or
warp; and it doesn't dull knives. Be sure to get one that is
made of a high-density, anti-bacterial polyethylene.
Washing Instructions:
Wooden Board: Wash under hot water with anti-bacterial
soap. Dry with a towel. Do not put a wooden board into the dishwasher
as this can cause the board to crack.
Plastic Board: Clean in the dishwasher or wash under
hot water with anti-bacterial soap. Towel or drip dry.
Copyright 2001 Krista Barrett.
Krista Barrett has been writing
for the past 15 years. Her writing has been printed in newsletters,
ezines, and websites, as well as printed as far as Wales, UK.
She is the Managing Editor of a writers resource site called
Writers Manual.com.
|
