Last week I shared with you what I think are the most important cookware tools – your kitchen knives. There’s nothing more frustrating than preparing a meal if you have a cheap, dull knife that won’t cut well, or worse, slips and cuts you!
Once you done all that dicing and slicing, you need to measure!
Measuring and mixing tools are the least expensive and most often overlooked kitchen utensils. You can’t function well without them, especially if you have a recipe calling for so many teaspoons of this or two thirds a cup of that.
Many recipes call for dry or liquid ingredients by cups or milliliters. It’s helpful to have a set of measuring cups that range from ¼, ⅓, ½, ¾, ⅔ and 1 cup, and a 2-cup glass-measuring cup with metric equivalents (like in the picture) as part of your kitchen cookware (get the 4-cup size if you are cooking for a family).
This is handy for measuring large amounts of liquid and even mixing (or microwaving) in the measuring cup itself. I have a set of measuring spoons that lists both millilitres and the “North American” standard of teaspoons and tablespoons. If you need a quick measurements conversion chart, look on my Healthy Recipes page.
Food preparation requires a number of tools. If you need to mix eggs or whisk cream you’ll need a whisk. You will need wooden spoons to stir soups, stews, or pasta so that it doesn’t stick to the bottom of the pot. If you’re pan-frying eggs you’ll need a silicon spatula, which is best for nonstick-type surfaces that you don’t want to scratch. Wooden spoons are best for cast iron and stainless steel pots and pans.
Strainers are used to drain pasta, rinse veggies or fruits. How much you cook will dictate the size you need. They come in plastic, silicon, and metal.
Most salad need to be washed. Cut up the salad into the size you want, rinse it in the colander insert to get rid of any dirt and then spin the salad to get rid of the excess water.
Moisture is what causes salad to get soggy. If you have leftover salad make sure it’s dry and kept in the salad spinner in the fridge. I like to squeeze some fresh lemon over the salad to keep it from browning – it’s best to eat a chopped up salad within 1-2 days.
Once all the chopping, cutting, and measuring is done it’s time to get cooking. For that you will need a variety of pots and pans, which will be the focus of next week’s post!
Eat well to be well!