"Tools, large and small, make it possible for chefs to do their jobs well; in fact, using the right tool for the job is one of the hallmarks of a professional." I couldn't have said it better myself, so I decided to quote The Professional Chef on this one. This chapter, the first in a part called Tools and Ingredients in the Professional Kitchen, focuses on the equipment necessary to help a chef do their job to perfection. On the one hand, it made me quite confident in the way I've stocked my own kitchen, but at the same time, provided me with a nice shopping list for my next trip to Sur La Table!
The first important piece of equipment for any chef is a quality collection of knives, and while I don't have all of the knives they specify, I have a majority of them...even if I really only rely on two specific knives for most of my kitchen duties. I'm partial to the Global Knives
. Currently, I have the Santoku, as well as the Chef's Knife, but I'm sure that the future will bring an investment in a few more. I sharpen my knives with a steel. The chapter mentions sharpening knives with a stone, and even has detailed images of how to do this, but I don't have a stone. I have made a note to invest in one in the near future, as the steel is apparently meant only to maintain the sharpness of the blade in between sharpenings. Never put your knives in the dishwasher, as it dulls the blade and can even ruin a knife entirely, even though they are supposed to last a lifetime.
When it comes to hand tools, I was pleased to see that I'm quite up-to-par on this list! I've got whisks, rolling pins, peelers and a kitchen fork. However, one thing I just added to my wishlist is a Palette Knife
. Used for turning grilled foods, as well as spreading fillings and glazes, I think this one could be a good addition to my collection.
Measuring equipment is, of course, a very important thing to have in any kitchen. What's important to note is that different equipment should be used for measuring liquids versus dry goods. Measuring Cups with a spout are used for liquids, while these
Cups and Spoons
will measure your dry goods more accurately. Sieves and strainers are also an important addition. I use this Strainer
all the time, for everything from washing vegetables, to scooping gnocchi out of its boiling water. It comes in handy for so many things, and I don't think I could live without it. I certainly use it more than the colanders also suggested to have on hand. Ricers are lumped in with this category as well, and I'm proud to say I have an amazing ricer that I bought at a flea market. It's totally vintage, and works like a charm! They can be pricey so I was happy for the deal...and vintage kitchen gear always has great personality!
Of course the chapter would move on to pots and pans, as well as the larger appliances necessary to everyday cooking. I've moved away from non-stick items, in exchange for a wonderful set of Gordon Ramsay Stainless Steel Cookware
. I adore my set and take very good care of it. This chapter mentions that stainless steel cookware is a relatively poor conductor of heat, but I find that they work quite well, and heat my food evenly. I also enjoy using ceramic coated cookware, like my Emile Henry Dutch Oven
.
As for appliances, I think I'm all set. And, I think my husband would thoroughly agree, after the addition of an ice cream maker this past holiday season. I've got the stand mixer, as well as all of the attachments, and an awesome food processor, and a blender, and a microwave, and....yes, my counters are pretty covered. But, I use them all, I really do. I think that's the point of this chapter - there may be a ton of things you need to stock a kitchen correctly, but if you care for them, and use them correctly, you'll have them for a lifetime. Now that I'm confident that my kitchen is stocked appropriately, let's start learning about food, shall we!?
Don't forget to go back in the blog and comment on the January giveaway post, for a chance to win a bottle of (M)Mun by MonaVie. Just tell us how you are staying healthy this winter, and you'll be entered! It's as simple as that!
on this one. This chapter, the first in a part called Tools and Ingredients in the Professional Kitchen, focuses on the equipment necessary to help a chef do their job to perfection. On the one hand, it made me quite confident in the way I've stocked my own kitchen, but at the same time, provided me with a nice shopping list for my next trip to Sur La Table!The first important piece of equipment for any chef is a quality collection of knives, and while I don't have all of the knives they specify, I have a majority of them...even if I really only rely on two specific knives for most of my kitchen duties. I'm partial to the Global Knives
. Currently, I have the Santoku, as well as the Chef's Knife, but I'm sure that the future will bring an investment in a few more. I sharpen my knives with a steel. The chapter mentions sharpening knives with a stone, and even has detailed images of how to do this, but I don't have a stone. I have made a note to invest in one in the near future, as the steel is apparently meant only to maintain the sharpness of the blade in between sharpenings. Never put your knives in the dishwasher, as it dulls the blade and can even ruin a knife entirely, even though they are supposed to last a lifetime.When it comes to hand tools, I was pleased to see that I'm quite up-to-par on this list! I've got whisks, rolling pins, peelers and a kitchen fork. However, one thing I just added to my wishlist is a Palette Knife
. Used for turning grilled foods, as well as spreading fillings and glazes, I think this one could be a good addition to my collection.Measuring equipment is, of course, a very important thing to have in any kitchen. What's important to note is that different equipment should be used for measuring liquids versus dry goods. Measuring Cups with a spout are used for liquids, while these
Cups and Spoons will measure your dry goods more accurately. Sieves and strainers are also an important addition. I use this Strainer all the time, for everything from washing vegetables, to scooping gnocchi out of its boiling water. It comes in handy for so many things, and I don't think I could live without it. I certainly use it more than the colanders also suggested to have on hand. Ricers are lumped in with this category as well, and I'm proud to say I have an amazing ricer that I bought at a flea market. It's totally vintage, and works like a charm! They can be pricey so I was happy for the deal...and vintage kitchen gear always has great personality!Of course the chapter would move on to pots and pans, as well as the larger appliances necessary to everyday cooking. I've moved away from non-stick items, in exchange for a wonderful set of Gordon Ramsay Stainless Steel Cookware
. I adore my set and take very good care of it. This chapter mentions that stainless steel cookware is a relatively poor conductor of heat, but I find that they work quite well, and heat my food evenly. I also enjoy using ceramic coated cookware, like my Emile Henry Dutch Oven.As for appliances, I think I'm all set. And, I think my husband would thoroughly agree, after the addition of an ice cream maker this past holiday season. I've got the stand mixer, as well as all of the attachments, and an awesome food processor, and a blender, and a microwave, and....yes, my counters are pretty covered. But, I use them all, I really do. I think that's the point of this chapter - there may be a ton of things you need to stock a kitchen correctly, but if you care for them, and use them correctly, you'll have them for a lifetime. Now that I'm confident that my kitchen is stocked appropriately, let's start learning about food, shall we!?
Don't forget to go back in the blog and comment on the January giveaway post, for a chance to win a bottle of (M)Mun by MonaVie. Just tell us how you are staying healthy this winter, and you'll be entered! It's as simple as that!
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