10 Essential Utensils for your Kitchen
Narrow cuisine or tight budget, you cannot have all the equipment of a chef. But some utensils are still very valuable, even for some absolutely essential... Here are some.
Pressure Cooker
Pressure cooker is the most important part of the list that you should never forget when you go to buy kitchenware in UK. They allow cooking steamed foods, but also all simmered preparations, with cooking shorter than the traditional casserole.
Balance
Some claim to cook without a scale. It is always possible, provided you have a good measuring glass, and some equivalences in mind. But as much make things easier with a good balance, electronic for more precision.
Pots
Impossible to cook without pan. Three large, medium and small saucepans can help you cope. The ideal is to have five. Whatever the material they are made of, they must be adapted to the type of stove and hob (gas, electricity or induction).
Colander
Large colander usually conical is equipped with a handle. Its mesh is fine, and allows an effective filtering of sauces or grouts.
Casserole
The casserole with lid allows simmering and slow cooking: it is particularly suitable for dishes in sauce. Favor a casserole in the oven, cast iron and large enough to put a bird.
Knife
Like pans, knives are part of the basic material. You have to have good ones, to sharpen regularly: one or two paring knives (pointed with a thin blade), a carving knife, a small sharp knife with finely toothed blade, a vegetable peeler or thrifty.
Wooden Spoon
No cooking without a wooden spoon! Very useful to work the preparations and not to damage the bottoms of the stoves or pans.
Skimmer
Large flat spoon full of small holes, the skimmer can foam short-bouillons or recover food floating in their cooking liquid (poached eggs for example).
Funnel
Without being totally unavoidable, the funnel can be precious to transfer without having to put it everywhere.
Pressure Cooker
Pressure cooker is the most important part of the list that you should never forget when you go to buy kitchenware in UK. They allow cooking steamed foods, but also all simmered preparations, with cooking shorter than the traditional casserole.
Balance
Some claim to cook without a scale. It is always possible, provided you have a good measuring glass, and some equivalences in mind. But as much make things easier with a good balance, electronic for more precision.
Pots
Impossible to cook without pan. Three large, medium and small saucepans can help you cope. The ideal is to have five. Whatever the material they are made of, they must be adapted to the type of stove and hob (gas, electricity or induction).
Colander
Large colander usually conical is equipped with a handle. Its mesh is fine, and allows an effective filtering of sauces or grouts.
Casserole
The casserole with lid allows simmering and slow cooking: it is particularly suitable for dishes in sauce. Favor a casserole in the oven, cast iron and large enough to put a bird.
Knife
Like pans, knives are part of the basic material. You have to have good ones, to sharpen regularly: one or two paring knives (pointed with a thin blade), a carving knife, a small sharp knife with finely toothed blade, a vegetable peeler or thrifty.
Wooden Spoon
No cooking without a wooden spoon! Very useful to work the preparations and not to damage the bottoms of the stoves or pans.
Skimmer
Large flat spoon full of small holes, the skimmer can foam short-bouillons or recover food floating in their cooking liquid (poached eggs for example).
Funnel
Without being totally unavoidable, the funnel can be precious to transfer without having to put it everywhere.
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