*Instant-read thermometer, to take the guesswork out of steaks, chops & roasts
*Microplane grater, for cheese, citrus zests, ginger, chocolate & garlic
*Straight-edge wooden spoon, for getting in the corners of saucepans
*Classic wooden spoon, for everything else
*Natural-bristle basting brush, holds more liquid than silicone versions
*Nesting measuring cups conserve space
*Stainless-steel measuring spoons last longer than plastic ones
*Metal spatula, for pancakes, burgers, & cookies
*Can opener that pops bottles, too
*Large slotted spoon, to scoop food out of boiling water
*Long tongs, for tossing salads, turning chops & plucking veggies from a steamer
*Standard spoon for sauces
*Y-shaped peeler, more control than the standard variety
*Silicone spatula, for mixing & getting the last bits of batter from the bowl
*Vegetable scrubber, palm-size, offers serious leverage
*Mini offset spatula, to free lasagnas, frittatas, and brownies(to frost cupcakes)
*Whisk, to get air into eggs and batter
*Fish spatula, thin, flexible, perfect for fragile foods, flounder to eggs
*Ladle, for soups, stews and sauces
*Potato masher, great for breaking up canned whole tomatoes for sauce
THE EXPERTS
Sara Moulton, TV chef/author of Sara Moulton's Everyday Family Dinners(Simon & Schuster)
Ilana Rosengarten, graphic designer, blogger(mommyshorts.com)NYC resident with an impossibly small kitchen
Jennifer Rubell, author of Real Life Entertaining(Harper Collins)
LAUGH, SMILE, BE HAPPY!
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