Have you ever used to cook something special for dinner, but used a regular soup spoon, determine the steak temperature randomly, make pesto with a hand blender, and plate pasta with a fork? Surely, some of you have already faced a total lack of tools in the kitchen and have often thought about buying them, but did not know what exactly would complement your kitchen cabinet.
Today I will tell you, not as a blogger, but as a chef, what tools are crucial if you want to improve your plaiting game.
Without this tool in any professional kitchen chef will have a hard time. Even if you have adapted yourself to clean vegetables with a sharp knife, there is always the danger of cutting, so do yourself a favor and buy yourself a peeler. A good vegetable peeler will serve the owner for about a year or two with good care (yes, they need to be changed). With the help of it, you can not only peel potatoes but also thinly cut vegetables for the unusual presentation of your salad.
2. Tweezers and Tongs
Three different types of tweezers can be used in various ways in the kitchen.
1) Long and thick tongs. They can be used to mix long pasta, turn over steaks, pull hot forms out of the oven or even to get something off the high shelf.
2) Thin long tweezers. In professional kitchens are widely used to beautifully lay a long pasta on a plate in the form of a “nest.”
3) Small short tweezers. Used for small and fragile parts. For example, for laying out anchovy fillets on ciabatta, or thinly sliced radish over lettuce.
3. Measuring cups
On more or less decent websites you’ll find certain ingredients measured in cups. Most likely they are – measuring cups like pyrex. You can, of course, try to use the one that you drink your morning coffee from, but there is a high chance of oversight and inaccuracy, especially if your cup is not transparent and it’s difficult to find the middle.
Interesting fact: the British measuring cup is about 10 grams more than standard, so if you use their recipes, keep this in mind.
All recipes for this blog use a standard measuring cup.
4. Kitchen Scales
If you are not so good at handling cups, your great friend and assistant in accurate measurements is a kitchen scale. They not only help to understand how much flour you added to the cake but also will prompt the size of the portion. By the way, measuring your portion is a great idea for those who want to lose weight.
5. Knife Sharpening Tools
In a professional kitchen, a sharp knife is vital. It increases cooking speed by three times and allows you to cope with “salad” tasks in less than 3 minutes. If your knife is unable to cut the paper easily, then it’s time to sharpen it. To do this, you need a wet stone and a honer for the alignment of the blade.
Every time you use a knife, the angle of its blade goes one way or the other, depending on how you cut. To put the blade in place, from time to time you can use only a honer, but try to use a stone at least once a month.
While using the stone, hold the knife at a 45-degree angle (about two-quarter coins).
I’ll tell you more about taking care of your knives in a different post.
6. A microplane
The difference between a microplane and a standing grater is that it is much more convenient to use. In addition to the standard grating of cheese or vegetables, it can also decorate dishes, grate citrus peel, whole nutmeg or cinnamon sticks directly on the cake.
7. A cake tester or a “metal toothpick”
You can use it two ways. First is to test your pastry on readiness. Unlike a wooden toothpick, it does not spoil the look of the product and can more accurately show the readiness.
The second is to check the temperature of the steaks. Yes, any steaks. In a professional kitchen, thermometers are not in use, as they can leave a large hole, and the measurement process will take precious seconds away. Instead of them, we use a cake tester.
To measure the temperature of the steak, salmon fillet or pork chop, stick a cake tester to the middle, hold for 2-3 seconds, and then attach to the tip of your upper lip (this is one of the most sensitive spots on a human body). If it came out cold, then the product is still raw, if slightly warm, then your steak is about medium rare, if warm, medium, if hot, well done.
8. Mortar and pestle
Almost no blender can make pesto, guacamole or tapenade the way a mortar and pestle can. The problem is that most blenders turn such sauces into a liquid mash (which is not a classic variation), while the mortar and pestle leave small chunks that are pleasant to chew. The most traditional Italian pesto or Mexican guacamole are made using this device.
9. Silicone Spatulas
Kitchen silicone products have a broad range of benefits. First, the scapula will help you to mix the sauce more comfortably so that it does not stick to the bottom of the pan. Secondly, they also allow you to scrape off the valuable sauce before the slightest drop, thirdly, the silicone scraper will help to collect the finely chopped greens from the board to a milligram and without problems, and sticky hands knead the dough.
10. Measuring Spoons
Measuring spoons like measuring cups are your best friend in accurate measurements. Do not try to use regular spoons, as the measurements will not be accurate: for example, dry ingredients will always go with a slide, while wet ones will not be enough.
If you often bake, the measuring spoons will serve you well.