Culinary Tools for Every Kitchen
Category : Hints, Tips and Tricks

We all have a set of basic kitchen tools such as a ladle, whisk, spatula, peeler, pasta spoon, slotted spoon, regular spoon, potato masher, and other choice tools. In this article, I'm going to focus on a few extra kitchen tools to help take a recipe from start to finish.

When preparing meals:
One of the keys to good and safe cooking is called “mise en place” which means to prepare all dish ingredients in advance. Everything should be measured, chopped, diced, or sliced according to recipe instructions before you begin cooking. These tools listed below will only aid you in ‘mise en place’.

These are the tools:

Wooden & Plastic Utensils vs. Metal Utensils:
Wood and plastic are known to be the most common material for a cooking utensil. They come in all shapes and sizes, and are usually more comfortable to use. They are less abusive to the foods during the cooking time but they are poor heat conductors. Make sure you buy sturdy wooden utensils. If the wood is too soft, it will splinter and soak up anything and everything.

Metal Utensils can be somewhat abusive to the foods you are cooking with as they usually have a sharper edge. They can also be somewhat destructive to a non-stick pot or pan over time. But they are great heat conductors and are fine to use with metal pots and pans.

My suggestion is to have a variety of the above-mentioned utensils. Try them out and decide what you're more comfortable with when cooking. For a while, I used only wooden spoons because I didn't know anything else. I've since tried, and purchased, metal utensils and I love them! But I do use both equally. I've stayed away from plastic because I don't see the need for it.

Cutting Boards:
Once again we are faced with options for our kitchen tools. Cutting boards come in a few different materials; Wood or Plastic.

For wooden boards, make sure you look for a hard wood such as Maple (the best), Cherry, or Birch (all slow-growing trees which means their wood has a tighter grain). Hard woods like these also won't absorb much odor and aren't as prone to warping or cracking.

Plastic boards are also great to use. You'll want to find one that is non-porous, stain-resistant, and dishwasher-safe. This type of board won't chip, crack or warp; and it doesn't dull knives. Be sure to get one that is made of a high-density, anti-bacterial polyethylene.

Washing Instructions: