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Archive for July, 2008

Reamer Juicer

There are basic tools that make a kitchen functional, such as pots and pans, mixing bowls, bakeware, etc. Then there are some additional implements that enable a cook to take meals to the next level. Nothing fancy or gimmicky, this list includes tools you made have seen before and one or two things which may be new to you.

10. dutch oven – for roasts, whole chickens, stews, greens… the dutch oven has come a long way from the oversized pot you may remember from your mother’s kitchen. I love that you can use it on top of the stove for browning and braising and then put it in the oven for baking. Or you can bake or roast in the oven, remove the roast or chicken, add liquid for a little flour to the pot and cook on the stovetop to make a gravy or sauce. Either way, re-familiarize yourself with this kitchen classic

9. food thermometer – to measure the internal temperature of your cooked meat, poultry, and even soups and casseroles. Whether you’re going for rare, medium or table-ready turkey, a good food thermometer is a must for making sure your food is perfectly done. A regular dial-face or digital oven-proof thermometer with an easy-to-read display works just fine. However, you can certainly treat yourself to an instant read digital thermometer (these aren’t designed to remain in the food as it cooks-insert the tip to check the temperature near the end of the cooking time).

8. microplane – this gadget is a modern take on a fine grater with tiny, extra-sharp blades perfect for fine shreds of citrus zest and hard cheeses, like parmesan. You’ll never go back ground spices in a jar when you discover how a micro-plane unlocks the essence of nutmeg and cinnamon.

7. hand held citrus juicer – this is a personal choice that you may find helpful, but after years of comparison (and a mother who collects antique reamers!) I’ve developed a preference for this simpler tool. Less wrist-work, more control and best of all, the seeds stay in!

6. garlic press – garlic is one of the most important flavor elements in many dishes, and unlike onions or green herbs, it’s rarely called upon to add texture or color. This means, you can get all the benefits of garlic without the work of chopping and peeling if you have a good garlic press. My favorite is made by Zyliss. Just pop in a whole garlic clove, peel and all-press-and voila!-the garlic comes out, the peel stays in, your hands stay fresh!

5. kitchen shears – once you start to use them, you’ll wonder how you ever lived without them. These glorified scissors are for more than opening plastic bags (but use them for that too!). Snip fresh herbs right into your dish at finishing time, trim green beans, cut up bacon. Kitchen shears can handle any small chopping job, and saves you having to clean another chopping board! Many pairs even have an interior “blade” for opening tight screw tops.

4. mandoline – great for thin slices of any fruit or vegetable, this tool will help you make beautiful salads and enable fabulous paper-thin additions to sandwiches (radish! jicama! parsnip!). Also use for perfectly sliced pepperoni or salami.

3. tongs – keep several on hand. A must for turning meat and vegetables. Look for comfortable weight and silicone handles to protect your hands from high heat. Many tongs have a locking feature in the hinge that allows you to store them in the closed position, using less drawer space!

2. silicone brush – brushing is a great way to baste meat, butter breads and add gorgeous egg washes to delicate pastries, but traditional brushes can be hard to clean and sometimes leaves their bristle on your beautiful food! ugh. silicone brushes do great work, never leave their bristles behind and are a snap to clean.

And finally,

1. whisk – this wonderfully useful tool should always be close at hand. I use the larger size for whipping cream and eggs… a smaller one for incorporating ingredients in your smaller dishes. Experiment with a size and shape that meets your needs and feels good in your hand. These come in silicone too. For scrambling eggs, whipping up a quick marinade or dressing, keeping sauces smooth, a whisk is essential!

About the Author:

Toni Tanner-Scott, Personal Chef and Cooking Coach

http://www.DinnerMadeSimple.com

Article Source: ArticlesBase.com – Ten Essential Kitchen Tools