In your “mother’s dowry” there are definitely many pots and pans. You’ve taken them with you everywhere you moved, you’ve added others as well that you have received from friends and you’ve purchased a few. However, when you want to cook nothing seems to be worthy: knives do not cut, the cutting board is cracked. It’s time to reorganize and keep only the really useful kitchen utensils.
1. Sharp knives
It’s no use having an entire drawer full of knives, if none is good to even butter a slice of bread. Basically, instead of the many knives of different shapes and sizes, you need only three to do the work. First, a chef knife, called so because it is the best known and most prevalent in the cuisines of the world. Good for anything from chopping herbs and vegetables to slicing meat. Secondly, you’ll need a smaller knife, but just as solid. Its blade should be half of the size of a chef’s knife, but still rigid. With it, you can clean fruits and vegetables you can peel boneless meat or remove the seeds from an apple. And thirdly, you’ll need a good knife for bread.
2. A solid cutting board
You can’t chop vegetables unless you have a good cutting board, whether it is one from wood or plastic. Plastic ones are recommended because they are easier to maintain, clean and disinfect. To avoid any odors and to exclude the risk that fruit will taste like onion, it is good to have on hand several cutting boards: for vegetables, meat, fruit and cheese.
3. Veggie peeler
Of course you can peel potatoes, carrots and apples with a knife. You’ll notice, however, that with the peel also goes a lot of the veggie. To avoid wastage, but also because you can finish the job faster, it is recommended to use a peeler.
4. Mortar and pestle
Now there are better tools for grinding garlic, but a mortar and pestle may be helpful in other situations. You can use one not only for garlic, but also to crush nuts or mix spices better.
5. Spoons, spatulas, tongs and whisk
Nothing compares with the right tools when you need to prepare food. Wooden spoons are the best help for sauces because they do not stick to them. You also need plastic spatulas in various shapes and sizes, ideal when you need to mix sugar and butter for cakes, when flipping an omelet in the pan or when you want to get foam from soup.
In order not to get oil burns, consider flipping meatballs with special clamps for meat and if the salad doesn’t want to stay between a spoon and fork when you mix it in the bowl, you could try salad tongs. Even if you already have a powerful mixer, it does not hurt to have a whisk. It will save you from beating eggs with a fork when you make an omelet, but it will also do a good job when it comes to mixing the ingredients of a sauce or salad dressings.
A large metal strainer will save you every time when you need to het water out of pasta or placing veggies under running water. It would not hurt to buy a fine strainer to strain unwanted pieced of a soup in order to make a clear broth with noodles or rice.
7. Measuring tools
If your mother or grandmother add all the ingredients just by looking at them, in modern cuisine recipes have precise and exact measured amounts. You won’t be able to follow all instructions if you cannot measure the 65g cocoa or 125 ml of milk. There are many measurement tools for your kitchen, but the most important are electronic scales and measuring jugs.
8. Non-stick pots and pans
What would today’s kitchen be without pots and pans? True, their form has not changed much in the last hundred years, but there were invented more and more materials take make cooking with them much easier. No need, however, for an entire arsenal in order to cook. You just need: a big soup pot (at least 5 liters), a wide pan for sauces, a deep pan and a thin non-slip one and some tempered glass vessels that can be stuffed in the oven.
A food processor will perform many tasks, but if the budget does not allow it, you can even invest in a mixer, a blender and a good grater.
You never know how well you set the temperature in the oven where the steak is cooking. To avoid catastrophic results and meat burnt on the outside and raw on the inside, it’s good to have at hand a thermometer that can measure the temperature indicated in the recipe. You’ll find plenty of choices in stores, from classic to some electronic, notifying you that the optimum temperature has been reached.