What's the secret to cooking delicious, healthy meals at home? Having the right tools! Read all about the 5 kitchen tools that I can't live without!
What is your favorite kitchen tool?
Sharpeners come in a wide variety ranging from manual sharpening devices, sharpening steels and stones to electric sharpeners. This is a huge topic, way too big to cover here. What’s important is that you choose one that you’re comfortable with and use it regularly. I currently use a manual knife sharpener made by Wusthof periodically to sharpen my knives. I also use a honing steel on a regular basis to maintain the sharp edge.
The food often sticks to the back of the zester, so remember to scrape everything from the back of it when you’re done.
3). Food Scale
Volume vs Weight
I use my tongs for:
- Browning meat in a pan like in my Sunday Beef Stew. After searing the meat for a few minutes, the tongs are the perfect tool to carefully flip the meat over without splashing hot oil on yourself. You should never use a fork or anything that’s going to pierce the meat because then all of the juices will flow out leaving you with a dry piece of meat.
- Making pasta. The last crucial step in most pasta dishes is tossing the hot pasta in the sauce while it’s on the stove so that the pasta can absorb the sauce. I can’t imagine making one of my favorite pasta dishes, Spaghetti Carbonara, without them. I also use them to move the spaghetti around in the boiling water when I'm cooking it.
- Sautéing fresh greens like spinach or kale. I use the tongs to turn them as they cook and wilt down in the pan.
- Turning large roasts in the oven to ensure even browning
- I even use them to squeeze juice from a lemon. It's a great trick if you don't have a lemon juicer!
|Finishing salts: (clockwise from left) Halen Mon Gold (smoked salt from the Welsh coast), Haleakala Ruby from Molokai, and Maldon Sea Salt flakes from England's south coast|