FOOD & DRINK
Kitchen Essentials
In the past 12 years, I have lived in seven cities. I have gone from a 300 sq metre mountain house to an 80 sq metre flat in New York City. In this same time, I have worked in massive commercial kitchens, where we had any and every gadget we could possibly want, on a farm in Connecticut, where my hands became my best friend, and every scenario in between. Knowing what is needed in a kitchen is second nature to me now.
The essentials Bowls Rubber spatula Whisk Meat thermometer Cheese grater Scale Peeler Strainer Fish spatula Measuring spoons Can opener Measuring cups 22cm (9-inch) non-stick pan Cast iron pot with lid Non-stick sautee pan Sheet tray
There are so many commercials and cooking shows that make it seem like you need everything to make an amazing meal, but you don’t.
To start you need a set of bowls of varying sizes. You will use this for mix- ing, weighing and sometimes serving your food and ingredients.
14 FOCUS The Magazine July/August 2017
My favourite tool in my kitchen is the rubber spatula. Its primary purpose is to help scrape out every morsel of deliciousness from your bowls. The best use is to make eggs and pre- venting things from sticking or burning in your pan. You want a good quality high heat brand like Vogue. This way it will last a long time and you don’t have to worry about plastic bits melting into your food.
Next up is a wire whisk. Whether you are making pancake batter, whisking eggs or mak- ing a roux, this is necessary.
I use a meat thermometer every single day. It is the only way to prevent over or under cooking of meat.
A cheese grater can be used for its intended purpose, as well as grating vegetables or making zest.
The only way to be consistent in a kitchen is by using a scale. Often people will tell me that the first time they made something it was perfect, and every other time it was slightly different. This is because measuring cups are flawed. How much you fill the cup today might be different from how you fill it tomorrow.
You need a peeler for your vegetables and fruit to remove the skin without re- moving the good bits.
A fine mesh strainer can be used to strain your pasta and potatoes, sift flour or strain purees to keep them smooth. Essentials should always have multiple pur- poses.
A metal fish spatula is great because it bends, allowing you to get under anything in your pan.
You will always need measuring spoons. I suggest metal ones with a ring to keep them together.
A can opener is a must. I try to limit use from a can, but there are just some things that I can’t get around like condensed milk for my pumpkin pie! It’s also dual purpose because they typically also sport a bottle opener.
As much as I preach against measuring cups, most American recipes still use them. They also serve as great tools in which to measure your ingredients.
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