Kitchen stores have turned into super toy stores for adults. You can choose from so many utensils, pans, and gadgets, and of course, you want them all. And you think you need them all, but you don’t. Assess what and how much you want to cook before you go into debt buying cooking tools. Kitchen tools are addictive. But do try to go for quality rather than quantity, especially if you’re just starting out. An experienced cook can improvise with whatever is at hand. As a neophyte, however, you don’t want to work in a kitchen where flimsy pans bum food, dull knives make chopping tedious. or thin baking sheets warp and send cookies flying in the oven.
Do a little homework before shopping for kitchen tools. Read this article, surf the Internet, go to gourmet shops or department stores, and talk to salespeople. Find out what suits your needs.
Your handiest kitchen tool is the best kitchen tool
Believe it or not, you already possess the best piece of equipment you’ll need in your kitchen, It shreds, pokes, peels, prods, grabs, shapes, kneads, pinches, gauges, separates, and crumbles. And you always know where to find it. Yup, your hands. No utensil is quite as dexterous or durable as those ten digits on the end of your wrists. Use them.
My grandmother always taught me to plunge in with both hands (although I learned to try and keep one hand reasonably clean in case the telephone rings). If you do, you’ll find that you don’t need a lot of gadgets. Between your hands and a good knife, there isn’t much you can’t get accomplished in the kitchen.
Getting to the Point about Knives
To start out, yon only really need three knives: a chef’s knife, a paring knife, and a bread knife. They can accomplish all the tasks you have to do in a kitchen. You can buy specialty knives later if you’re so inclined, but for nos. These three will do. Don’t skimp on quality, however. But the best high-end knives last mans, mans sears. They are the workhorses of the kitchen and make the jobs go that much smoother.
The best knife is a sharp knife. Regardless of shat brand of knife you choose, that is the most important thing you need to know about cutlery. If you’re thinking about purchasing knives, here are some other things to consider.
A high-carbon stainless steel blade is the best choice. It takes and keeps an edge well and doesn’t rust like carbon steel.
- The blade of the knife should continue between the handle pieces.
- The handle should have rivets going through it, securing the blade in place.
- The knife should feel comfortable in your hand. Chefs knives come in several sizes and none of them are right or wrong. Pick the one that feels best.
Caring for knives
You’re going to drop a pretty penny on really good-quality knives, so try to give them a little TLC by following this advice:
- Don’t put knives with wooden handles in the dishwasher.
- Don’t leave knives with wooden handles soaking in the sink.
- Always use a cutting hoard, never a counter surface.
- Store knives in a knife block, rack, or drawer fitted with slots. Never leave them loose in a drawer. It’s not good for them, and it’s certainly no good for your fingers.
- Don’t use your knives as letter openers, dry paint scraper-uppers, packages slitters, and jar pryer-openers.
Keeping ‘em sharp
Keep our knives sharp. You can sharpen them with any of the following tools:
– A sharpening steel. It is a long, slightly rough, metal rod with a handle used for touch-tip sharpening.
– A whetstone. This is a fine-grained, rectangular stone wet with oil, used to reestablish and maintain a blade’s sharpness.
– A three-stage electric knife sharpener.
Occasionally, you may want to have our knives sharpened professionally – but not often because this rapidly wears down the blade.
You’re less likely to cut yourself with a sharp knife than a dull knife. The explanation is simple: The harder you push on a dull blade, the greater the chance the knife will keep on going (into a finger) once all that energy finally Cuts through, say tomato skin. On the other hand, you use very little energy with a sharp knife, and the weight of the blade does some of the work.
Cuts suffered from a sharp knife arc cleaner and heal better than cuts from a dull knife. Isn’t that a great reason to keep your knives sharp?
Shopping for Pots and Pans, or As They Say in Paree, “Batterie de Cuisine”
Ballerie de cuisine is a to-dollar French phrase that just means kitchen stuff, including pots and pans. In this section, I give you information about what to look for in cookware and what pots and pans you should have.
Start with hat you need. Don’t worry about not owing every pot and pan known to mankind right in no time, you’ll have so much stuff you won’t know where to put it.
Here are some tips when shopping for cook are:
– You may not have been a fan of heavy metal before, but you will be Heavy is good. Pots and pans should have a substantial heft hen you pick them up. The bottoms should be thick. Cookware with a copper core is even better because it helps distribute the heat more evenly and prevents hot spots that encourage foods to burn when you’re not looking.
– Pick up pans before you buy them the balance and length of the handle should feel
comfortable to you.
– Handles should be riveted, not screed, to the pot or pan.
– Lids should fit well, and knobs or handles should be securely fastened.
Basica1l, you need three saucepans, ranging in size from 1 quart to 4 quart, plus the lids. A 1 1/2-pint saucepan is sometimes hands for melting butter or dissolving gelatin, but it’s not a necessity. A 6- to 8-quart pot is good for boiling pastas and braising. Eventually, you ma ant to get a 10-quart stockpot, You also may want to buy saucepans in 9-or 10-inch and 12-inch sizes to round out your arsenal.