The Right Tools For Cooking


cooking utensilsCooking, like any craft, requires a considerable amount of patience, practice and determination. However, the right tools will also play just as important a role.

It is a fairly common mistake for cooks to prioritize appliances such as ovens and stoves when it comes to equipping their kitchen. However, only those cooks that inject effort into acquiring a decent selection of utensils can hope to truly succeed.

And the term utensils in this regard to refers to so much more than just spoons; when taking into account the sorts of utensils with which you might consider equipping your kitchen, there are a lot of factors to take into account, chief amongst which are those most prevalent needs of the kitchen, such as tools to wash and dry fresh produce, items to slice, chop and dice, equipment with which you will not only weigh your food items but measure the temperature, create the necessary mixes and manipulate those elements of the cooking process to produce a meal.

No kitchen is complete without the right selection of utensils.

+Utensils most common to the kitchen

Cooking utensils come in a variety of shapes, sizes and forms, the various variations bringing different advantages to the table. The right cook can always depend upon the right cooking tools to do their work, those most common utensils that should make an appearance in every kitchen including the following:

-Spatula

This flat-sided, flexible, somewhat tapered tool is used to spread food items across a given surface. The corners of some spatulas are curved while others are square, this dependent upon the purpose in question. Made of material such as rubber, metal and even silicone, it is fairly common for spatulas to find a purpose scraping bowls and mix batters.

-Peelers

The typical peeler has a handled and a pointed concave blade with sharp openings running parallel on the inside. Peelers are used to remove skin from food items like vegetables, the pointed tip also proving just as useful in the removal of the bad parts of vegetables.

-Zester

A handle (plastic or rubber) attached to a blade with numerous small, blade-like holes, zesters are used to remove thin strips of peel from fruits while leaving the rind intact. The small blade-like holes run along the fruit peel in order to remove the thin strips of zest. The typical zester includes a larger hole used to remove larger strips from the peel.

-Grater

Graters are useful tools for shredding food items like cheese and vegetables; they are metal devices with a litany of sharp holes against which food items are rubbed. The size of the holes will vary depending on the model in question.

-Whisk

Whisks are used to aerate liquid. Typically steel but sometimes manufactured from silicone, the average whisk constitutes various pieces of curved or coiled wire that are connected to the handle.

-Rolling Pins

As one might expect from the name, rolling pins flatten, thin and smooth items such as dough. Solid, hard and cylindrical, rolling pins press and roll along a food’s surface to deliver results.

-Pots and Pans

A kitchen isn't complete without a decent set of pots and pans. Available in a variety of forms, one’s choice of pots and pans should take into consideration the purpose for which they need such utensils, this informing their decision.

-Bowls

Along with colanders, all kitchens require bowels, and in a variety of sizes. Available in metal, glass and plastic, one should also consider investing in colanders, these tools proving useful for cleaning vegetables and draining pasta.

-Measurement

Any home cook worth their salt will eventually find a use for measuring cups and spoons. Cups are typically purchased as a set, each cup holding a different measurement. Of course, you could just as easily purchase a single cup bearing markings that designate the various measurements. Measuring spoons are just as diverse and essential as cups.

-Boards and knives

The right set of knives can make all the difference in a given kitchen. Essential for cutting items like meat and vegetables without bringing harm to one’s counter, one is encouraged to invest in a variety of boards and knives to avoid cross- contamination.

Along with can and jar openers, spoons and tongs to mention but a few, the kitchen is a complicated arena within which success will depend upon the utensils one has within their reach.