We all know that each gadget is made for a specific reason. But do you really need them? There are a lot of people who would rather not purchase a ladle because they can use a spoon. But those of us who did purchase a ladle know that it saves us time, is more efficient and makes less of a mess than a spoon does. Having the right tool for the job does help. Here are the tools you will need if you plan to do a lot of cooking or expanding your family’s menu.
Bottle/Can Opener: for the obvious
Colander: Use this to rinse food or strain liquids from solid foods. You may also want to invest in a mesh sieve.
Corkscrew: Choose one that is comfortable for your hand.
Cutting boards: It is wise to keep two in the kitchen. Use one for only raw meat, poultry, fish and shellfish. The other should be used for vegetables and ready to eat foods.
Egg Separator: This comes in extremely handy. Separating eggs by passing the yolk from shell to shell can contaminate the egg.
Food mill: Not really necessary but comes in handy. If you don’t have one press food through a strainer that has been set over a bowl.
Fork with a long handle: Use when carving or moving pieces of food. This comes in handy for roasts and poultry.
Funnel: helps avoid spills when pouring an ingredient from one container to another.
Grater: The metal tool generally has a surface punched. These holes are also called shredders. A box grater is recommended because it has four sides with different holes.
Kitchen Shears: Used to cut everything from fresh herbs to kitchen string.
Knives: See my article on kitchen knives.
Ladle: In a pinch, substitute a heat-proof cup.
Measuring cups and spoons: See my article on measuring cups and spoons.
Mixing Bowls: A set of four mixing bowls will do the trick. If you cook often, the sizes you will need are 1 quart, 1 1/2 quart, 2 1/2 quart and 4 quart.
Pastry Blender: For cutting fat into flour to make baked goods. Two knives work as well but are not as effective.
Pastry brush: This is used for brushing glazes on baked goods and greasing pans for cooking.
Pepper Grinder: Allows pepper to have a fresher more full bodied flavor.
Rolling Pin: A clean heavy bottle, such as a wine bottle can do the trick too.
Rotary Beater: If you have an electric mixer or blender, this will work too.
Rubber Scraper: Also known as rubber spatulas. They are used for scraping food and batter out of bowls and also folding food together.
Sharpening Steel: See my article on knives.
Sieves: Circular, wire mesh utensils, also called strainers, to separate small particles from large ones. It is helpful to have one large and one small.
Sifter: If you don’t have one. Place a sieve over top of a bowl. Use a spoon to push the particles through to ensure that all particles are small enough.
Skewers: Thin pointed sticks that are made of metal or wood. They are used to hold vegetables, meat, and fruit. If you use wooden skewers, soak them in water for at least 30 minutes so they do not burn or set on fire.
Slotted Spoon, Long-handled: Great for removing solids from liquids.
Spatula: Flat utensil, metal, rubber, plastic, and wood.
Metal- used for flipping foods and spreading.
Rubber: see rubber scraper.
Wood: Use when cooking on the range or in pans that scratch easily.
Plastic: Make sure they are heat proof and will not melt to the particular pan that you are using
They work great for non-stick coated pans.
Spoon, Long-handled: These work well for large volumes.
Thermometers: See my article on kitchen thermometers.
Timer: A digital timer can help you reach exact times on your cooking and baking.
Tongs (recommended metal or nylon grips): Great for flipping heavy or large foods.
Vegetable Brush: Used for scrubbing the skin of fruits and vegetables that you intend on leaving the skin on.
Vegetable peeler: Used for peeling vegetables. If you don’t have one a a paring knife will work.
Wire cooling rack: Allows air to reach the bottom of the baked goods that you make. It reduces cooling time and the likelihood of your baked goods having a soggy bottom or burning from residual heat from the pan.
Wire whisks: Come in handy for beating eggs and other liquid ingredients. They are also great for mixing sauces and gravy to prevent them from getting lumpy.
Wooden spoons (assorted sizes): These kitchen tools are sturdy and very useful in stirring batters, doughs and many other items in the kitchen. They also stay cool longer than other utensils and they do not scratch non-stick surfaces.
Recommended Reading:
How to Care for Your Knives
Managing Your Diabetes Through Diet