Kitchen Tools
 Never underestimate the joy to be derived in the kitchen from having the right
tools. How many times have you heard, usually for jobs outside the kitchen, "You
have to have the right tools to do that!" It's precisely the same in the
"working" kitchen.
Working Kitchen = the room in the house where cooking
REALLY does go on.
Here is a list of the "must haves." This does not mean
you "must have" today; but you need to begin collecting these tools
(or appreciating the ones you already own) a few at a time. Invest wisely. These
should last you a lifetime.
Chef's
Knife - Almost everything you cut, smash, slice or dice in the
kitchen can be done with a good chef’s knife. Select a 8" or 10"
well-made and balanced knife with a handle that fits your hand. It should be
made of forged carbon or high-carbon stainless steel. The handle can be made
of wood, plastic or metal. The tang (the end of the blade) should extend all
the way through the handle to the end. These usually run $85+.
Other Knives - Bread
Knife, Meat Slicing
Knife, Paring Knife, Boning Knife
Steel - This rod, made of carbon-steel or diamond steel is for "straightening
the edge" on sharp knives. This does not sharpen your knives. It simply
straightens the tiny little microfilaments that allows you to make a cleaner
cut. You will use this tool several times throughout a cooking period to maintain
a straight edge.
Protect your knives...do not place in dishwasher and
keep them safely stored in a block or separated in a drawer. They will last a
lifetime and more.
Bread Board - Invest in a
good bread board. The larger the better. This way you are not chasing items all
over a tiny board, with things falling onto the table on which you have your
board placed. Basically, you have room to work! My favorites are at least 1"
thick and approximately 18" x 24". Just keep it ready to use on the
counter. These usually run about $65-$85.
Stock
Pots - I recommend a couple of them. They can be stainless or
aluminum. They should be 16 or 24 quarts for home use. When you make stock...you
want to make a batch; some for freezing.
Soup
Pot - I recommend about an 8 quart soup pot. Its really nice if
you can have a soup pot that can go right to the table for those cold, breezy
nights where the soup and the pot warms everyone sitting at the table! I love
Le Creuset pots as they are beautiful and hold the heat of the food even after
they are placed on the table. They are expensive...but wonderful. Remember, your
tools are an investment.
Fry
and Sauté Pans - I really recommend that you do NOT go
out and purchase a whole matching set of pots and pans. You will not use all
of them even if they seem like a good deal at purchase time. PURCHASE THE PANS
THAT YOU WILL REALLY USE...even if it is only one at a time. Your money will
be better spent and you will be able to buy better quality. My favorites include
AllClad, Cuisinart, Calphalon and cast iron pans. You need to have some non-stick
(I recommend the AllClad
14-inch non-stick fry pan) and stainless steel (I recommend the AllClad
stainless steel 6-quart sauté pan).
Sauce
Pans - You need a small 1-2 quart size; a medium size and a large
size. Choose stainless steel for these. I recommend AllClad. The saucier pan
is a wonderful, newer style on the market. It has rounded corners making it easier
to whisk in.
Roasting
Pan - A nice, deep roasting pan helps to keep the oven cleaner
when roasting at high heat. My favorite is Le Creuset’s largest roasting
pan. This is, admittedly, very expensive but really does the job. You can use
this pan as a soup pot, too, rather than buying both.
Stainless Steel Bowls - These
are great. We use them all the time. They are very inexpensive. Get the ones
that are available through restaurant supply stores over the heavier, more expensive
gourmet cooking store brands. Light is good (I guess that's coming from a caterer!).
Get 3-5 of them from small 1 quart size to medium and to large. You’ll love
them.
Sheet Pans - This is another
no-nonsense, hugely useful tool. You'll need, eventually, 3-4 of them if you
do a lot of cooking...or more. Do not purchase "cookie sheets." Purchase,
instead, what is referred to in the restaurant trade as "half sheet pans."
Most ovens will accommodate these, although I have seen some wall ovens that
do not hold this standard size.
Parchment Paper - Can I count
the ways we use this every single day in so many ways: lining sheet pans before
baking anything; lining the sink before peeling potatoes or fruit (pick it all
up on one handful); in general, using it to keep clean-up simple. It can be purchased
in rolls (EXPENSIVE) or in large "full sheet pan size" from restaurant
supply store and then cut in half for use with half sheet pans. Purchased this
way, it will last forever. 1000 sheets cost around $40.00. That gives you a thousand
of the size you need.
Tart Pans - False bottom,
shiny material (not nonstick); two for home use.
Springform
Pans - 9" and 10" are usually the sizes recommended.
Strainers - These are the
wire mesh strainers you use for all kinds of jobs. Get a large, double mesh one
for straining stock; a middle size strainer for straining sauces; and a small
strainer for little jobs.
Colander - You need just
one for fruit, pasta, greens, etc. Purchase a larger one over a small one.
Small Wares - These include
all the everyday items you need to function comfortably in the kitchen, excluding
knives:
French Whisk - A nice long one will do most whisking jobs
perfectly.
Offset Spatulas - One Oxo small (10-12") for delicate
jobs and one large for big jobs.
Thin, Straight Spatula - again Oxo
Tongs - Oxo sells 3 sizes...use the middle size (its about
10") for everyday use. These are great tongs.
Big Stainless Steel Spoons - restaurant supply
Wooden Spoons
Kitchen Shears
Potato Peeler - Oxo
Box Grater - These have every size grate you need
Pastry Brushes
Instant-Read Thermometer
Measuring Cups: Liquid & Dry
Measuring Spoons
I'm sure I've missed a couple of things; but, I am not a kitchen
"gadget" person. Your chef knife can usually do many of the things
that "gadgets" might do. If you are a kitchen gadget person, remember,
for the time you save using the gadget, you then have to clean the gadget!
Squeeeeeze into your Budget...Big Tools
No, you don't HAVE to have them, but oh, these special tools
are so nice to help you through some of the big jobs.
Food
Processor - There are some good ones on the market today. I use the food
processor mostly for blending but also for shredding cheese and even mixing up
some doughs. It is a great tool. I've run two old Cuisinarts to death, so I am
partial to that brand.
Heavy
Duty Mixer - If you are into bread at all, especially in larger quantities,
I recommend you purchase a good, heavy duty mixer. I like DeLonghi, Kitchen Aid,
and Bosch. They are all expensive but will serve you for many years for making
breads, cookies and beautiful cakes.
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