Kitchen Basics II - Utensils and Gadgets

 

A little more cutting up

I have shared with you the most basic things you will need to start cooking in Kitchen Basics I. Once you have the ingredients in the pot, many recipes will call for you to mix things together as part of the preparation. And they most will not just sit in the pot once they start cooking. So, what else should you have?

Since we discussed knives, you will need a cutting board. I would suggest one at least 8 inches by 12 inches. My preference is for bamboo. It is a hard surface and fully sustainable. Other choices include plastic and other woods.

Whatever material you choose, be sure that you do not cut meat and then vegetables without washing the cutting board first. This can become a hassle and throw off the rhythm of your preparation, so at some point you may want to consider a second cutting board.

Stirring the Pot

You will also want some basic utensils. I would recommend, as a minimum, a turner, a large spoon, tongs. The image below will help guide you on what to look for. A bottle opener and a can opener are very useful as you start your journey. Of course you may already have these since they are used for a lot more than cooking.

Image by Sven Förter at Pixabay 

A set of measuring spoons and cups are a great investment, as most recipes will call for amounts of ingredients and, if you decide to bake, you won’t be able to survive without them. You will also want a flattish spoon to stir with when you fry or sauté. The image below will help you visualize my point.

Image by Debbie Hudson at Unsplash

When the cold weather comes and it is time for soup, a ladle is great to have on hand. A grater is always a good idea, although you probably won’t need it too frequently, but when you, do you’ll be happy it’s there. A box grater is preferred as it is easier to use and gives a better variety of cuts. As the picture below illustrates, having enough storage space is a consideration when choosing flat over boxed.

Image by Shutterbug75 from Pixabay

Mish Mash

If you are into mashed potatoes, guacamole or even beans you will want a masher. While mine is plastic, I suggest you consider stainless steel. From what I have read, it is sturdier: that will reduce the effort you to get the right consistency and texture. Cleaning will be easier, as it is a smoother surface and won’t build up as much food deposits while you are mashing. A perforated or waffle head design is best, further reducing the energy you will have to put into making what your making.