The Culinary Works

A visit to any kitchen store can leave you overwhelmed in a matter of minutes. I often find myself tempted by a spectacular gadget, only to remind myself that I don’t need an avocado slicer. Nor do I need the press that makes square eggs.

 

The following list is comprised of the things that I know I cannot do without. Not a definitive list, but it is the basics.

 

Your Knives
A good kitchen knife can be handed down to your kids if cared for properly. You can shell out the expense to purchase a well-stocked knife block, but you need only three basic knives for the kitchen.

Without a doubt, your knives are the most vital tools in your kitchen. Your knives should be comfortable in your hand and you shouldn’t be afraid to use them. Take the opportunity to hold the knife before your purchase. Don’t buy a knife that “never needs sharpening” or promises some amazing, revolutionary advancement.

Your first knife should be a chef’s knife. Either an 8” or 10” chef’s knife will do the job. Your second purchase is a paring knife. Once again, pick one that is comfortable and can be wielded easily for small tasks. Your last priority knife is a serrated slicing knife. Pick one of good length with a straight cutting edge. A good slicer should not have a curved cutting edge.

Your knife purchase should also include a honing steel. The steel will keep your knife-edges sharp by keeping the cutting edge of the blade straight. Note: Diligent use of the steel will help keep the sharp edges longer, but it will not sharpen a dull edge.

Turners
Called spatulas in some circles, turners are available bare metal or nylon coated. Purchase the nylon ones since they will work with any of your pans. It’s a good idea to have several of these so you don’t have to worry about mixing flavors from different dishes while cooking.

Tongs
These guys are good for everything. Serve salad, pull potatoes out of hot water, flip steaks and grab mosquitoes out of mid air. They clean up easily and are as versatile as your imagination. You will want to invest in more than one.

Measuring spoons and cups
Unless you cook everything by the seat of your pants, you will need these tools. Metal or nylon makes no difference, just as long as they are functional. You have the option of individual full 1/2, 1/3 and 1/4 cup sets or a single graduated measuring cup.There are advantages to both if you have the space.

Silicone Spatulas
They are stain-proof and resistant to high heat and safe for use in . Silicon spatulas are as flexible as traditional materials but they can be used in your non-stick cookware. I find these guys indispensable in making omelets. Have several on hand.

Hand Whisk
This is one of those tools that has been innovated to death. The best design is the traditional balloon whisk. You only need one, so be sure it has a large whish head and a sturdy, comfortable handle. Comfort is essential in this tool. Grab a metal bowl from the next isle over and give it a try right there in the store. I doubt the sales associates will mind!

Spoons
Wooden, nylon, and metal: each has its place. Wooden spoons are mandatory for some types of baking and preparing sauces. A slotted and solid nylon coated metal spoon are both great for general use. You need a good ladle to wrap up the mighty spoon collection.

Peeler
This is another tool that has as many shapes as manufacturers. Priority number one is comfort: there is nothing worse than hand cramps with 10 potatoes to go. The blades come in either steel or ceramic. I prefer steel, since the ceramic ones are fragile and I tend to be a brute with my tools.

Openers
We all eventually need to open cans and bottles. Thinking of something comfortable yet durable? Now you are getting the picture. Make sure that your selections will open a can of cream in addition to cutting the foil from the neck of a bottle of wine.

Strainers
This is handy for a variety of little tasks. Straining a sauce, dusting cookies with powdered sugar, sifting flour and catching goldfish. They come in nylon and metal, but I would only recommend the metal strainers since the nylon models tend to melt in the dishwasher.

Thermometer
Trust me, you are eventually going to need one of these. Either a digital or mechanical thermometer will do the same job. The mechanical thermometer is more durable, but the digital one is easier to use.

Words of Advice
Professional chefs use the same tools as everyone else. Chefs don’t buy tools on TV. Good tools are never “seen on TV”. We like knives that need sharpening. We like tools that are solidly crafted and will take all the random abuse we care to dish out.

Do it once. Invest in good, quality tools that are comfortable to use and you will save money in the long run.