With the right equipment available, cooking can be made easy. Here are some tools you should stock in your kitchen:
This is best used to serve soups from a large bowl. Plus, its bent handle would allow you to hook it on the side of a pot without falling in.
A metallic one with an offset thin blade will let you get under delicate foods like pancakes and cookies. A sturdy, rubber spatula will likewise let you maneuver heavy dough and get them into jar corners with no problem.
Choose a knife with an 8-9 inch blade with a thick bolster. It should also have a metal that extends from the edge of the blade to the handle. The metal will act as a finger guard while you’re chopping.
An ideal paring knife has a blade that’s between 3-4 inches long. It’s perfect for small and fine cuts and for peeling fruits and vegetables.
Y-shaped vegetable peeler
This is perfect for hard-to-peel foods such as butternut squash and mangoes because it has a better grip.
Serrated bread knife
Opt for one that has an at least 8-inches blade and an offset handle. This will make slicing through sandwiches way easier as you certainly won’t bang your knuckles on the chopping board.
This makes chopping unpeeled cloves a lot easier and quicker.
Pick a grater that has a sturdy handle and has different grate options such as shredding, shaving, dusting, and zesting.
A smooth-edge or safe-cut model will let you cut around the exterior of the can rather than the lid. This prevents the lid from lowering into the food.
You’ll need at least 1-cup and 4-cup measuring tools on hand to measure dry ingredients. This is perfect for wet ingredients too.
Choose those with an oval shape as they will often fit into spice containers.
A shatterproof and easy-to-read model will definitely go a long way.
Opt for a digital model that will let you perform multiple timekeeping. That way, you can do a couple of things such as putting the dough in the fridge or tracking a roast in the oven.
A standard corkscrew that could open both wine and beer should be good enough. Unlike a two-armed model, a standard corkscrew won’t take much space.
- April Johnson January 19, 2018 The Culinary Institute of America
- The Year Flew by and Why It Did for Me January 19, 2018 Altamash Gaziyani
- CIA Student Creates a Digital Food Media Magazine January 16, 2018 Francesca Zani
- The Hudson River: A Food & Design Collaboration with Pratt Institute January 11, 2018 The Culinary Institute of America
- Brandon Walker January 10, 2018 The Culinary Institute of America