Ok so I know I’ve written about kitchen gadgets and/or things to clutter your kitchen before but I need to revisit. I found this blog a few days ago and I still can’t get it out of my head. So I’ll go through the list and give my thoughts on the matter. You’ll see the author of the article and I disagree a bit.
1. Apple corer: Why do you ever need apples that still have the skin and are still in the normal apple shape but don’t have the core? I have never needed to core an apple, and if I did I’d use a sharp knife because really who needs to spend $15 on a piece of crap that will sit in your “gadget” (AKA junk) drawer for years before you pull it out, wonder what it was before it got rusted, then throw it out.
2. Wine pourer: also known as your hands. If you can’t pour wine without a big ugly metal C we might need to have a chat. In fact I’ll teach a class on pouring wine. You won’t need to spend the $35 or more on the ugly piece of metal, you can pay me! You’ll get the double bonus of spending time with me and learning to pour wine without being a pretentious jerk.
3. Banana Holder: I understand banana hangers because they actually keep the bananas from bruising, however this device actually adds pressure points. That is so illogical it makes my brain hurt. Plus it takes up all kinds of counter space and when it’s empty it looks like you have a block of ceramic swiss cheese on your counter.
4. Cherry Pitter: how often do you eat cherries that you need a device devoted to taking the pits out? See item 1 for information about how often you will use it and what will happen after years of disuse.
5. Soda Bottle Holder: Bring this to your next party and you’re likely to get a smack upside the head. See item 2 about being a pretentious jerk. At least this is only made of plastic and not metal. Now that I think about it it’s actually the redneck version of the wine pourer. Or would that be a beer pourer? No, rednecks don’t pour beer, they drink it straight from the 40.
So really what you need in your kitchen is: A good knife, 2 hands, a banana hook, and common sense. Good luck with the last one
Showing posts with label Kitchen tools. Show all posts
Showing posts with label Kitchen tools. Show all posts
Thursday, June 3, 2010
Wednesday, March 11, 2009
10 Things No Kitchen Needs
10 things you really don’t need (But I’ll admit to owning)
1. The slap chopper. Or whatever it’s being called in the latest infomercial. I do own a slap chopper. I’ve used it twice. The one application I can see it performing really well at is soft nuts like walnuts. Beyond that it’s just a mess. I tried to chop an onion. It took me more time to clean the chopper than it would have to get the knife and the cutting board, dice the onion really fine, sauté it, and clean everything.
2. Waffle maker. Who doesn’t own a waffle maker? If you don’t think you do it’s time to take an inventory of your cabinet and cupboards, if you don’t find one there check the attic or the basement. I do love waffles, so I’m not bashing the machine. I just don’t eat waffles enough to really warrant mastering the use of the particular model I have so sadly it sits in the back of my appliance cabinet collecting dust.
3. Champagne flutes. I was so exited that I actually got to use my champagne flutes on New Years this year. I have a whole set of flutes that sit in the top cabinet and look pretty, that is their only function.
4. Shaped cake pans. Unless you have a lot of children in your family you probably won’t use these too often. I do have 2 different shaped pans. I have a fire truck and a teddy bear. The novelty of each of these pans wore off after the first time I baked them. These are very time consuming to decorate. I loved how they turned out but they took forever.
5. Cookie cutters in every shape and size. I love cookies and I love to bake. But once the cookies are all baked you still need to frost them. This is a lot of work just for cookies. I have so many types of cookie cutters I’m not sure I’ve even used them all. Really drop cookies are so good that most of the time I’ll opt for making drop cookies over rolled cookies anyway. Rolled cookies make a great presentation but people are afraid to mess up the design you took so much time making to enjoy the flavor of the cookies. If that’s the case why didn’t we just decorate cardboard cutouts instead of baking cookies in the first place?
6. Crème Brule torch. I love the reactions of my guests when I light the crème brule torch but I don’t think I really use it often enough to warrant owning one. This is another time consuming desert item that people are afraid to eat because of all the time you put into it.
7. Cruet. I usually use a vinaigrette when I eat salad, however I never make enough of it at a time to warrant the use of my cruet. It’s nice to have around when you’re hosting a dinner and want to put your own vinaigrette on the table (flaunting your amazing culinary skills with the little details) but you could easily use a bowl with a spoon. If you’re going to use this method put a plate under the bowl to protect from spillage.
8. Double boiler. There are many chocolate recipes that ‘require’ you to melt the chocolate in a double boiler. If you don’t own a double boiler not to worry. You can boil water in your 1 or 2 qt sauce pan (see the list of 10 thing every kitchen should have) and put a metal bowl over the boiling water, it will do the exact same thing as a double boiler. It’s the same method with out the cost!
9. An oil sprayer or special oil bottle. The special bottles are great for putting herbs into your oil but how often do you plan on actually doing it? Probably not all that often. The sprayer serves the same function as my no stick spray, and I don’t need to refill the no stick spray.
10. Wax paper. This may seem a little out of place but trust me. Parchment paper is really the way to go. It is a little more expensive but if it’s going into your oven it’s the best bet. Wax paper is coated in wax (I know I was shocked too) which melts when it gets hot (think crayons on the dashboard of your car). All that wax seeps into your food. I know I love the taste of wax in my chicken (not!). Parchment paper is coated with silicon which has a much higher melting temperature making it the better option for lining baking pans.
1. The slap chopper. Or whatever it’s being called in the latest infomercial. I do own a slap chopper. I’ve used it twice. The one application I can see it performing really well at is soft nuts like walnuts. Beyond that it’s just a mess. I tried to chop an onion. It took me more time to clean the chopper than it would have to get the knife and the cutting board, dice the onion really fine, sauté it, and clean everything.
2. Waffle maker. Who doesn’t own a waffle maker? If you don’t think you do it’s time to take an inventory of your cabinet and cupboards, if you don’t find one there check the attic or the basement. I do love waffles, so I’m not bashing the machine. I just don’t eat waffles enough to really warrant mastering the use of the particular model I have so sadly it sits in the back of my appliance cabinet collecting dust.
3. Champagne flutes. I was so exited that I actually got to use my champagne flutes on New Years this year. I have a whole set of flutes that sit in the top cabinet and look pretty, that is their only function.
4. Shaped cake pans. Unless you have a lot of children in your family you probably won’t use these too often. I do have 2 different shaped pans. I have a fire truck and a teddy bear. The novelty of each of these pans wore off after the first time I baked them. These are very time consuming to decorate. I loved how they turned out but they took forever.
5. Cookie cutters in every shape and size. I love cookies and I love to bake. But once the cookies are all baked you still need to frost them. This is a lot of work just for cookies. I have so many types of cookie cutters I’m not sure I’ve even used them all. Really drop cookies are so good that most of the time I’ll opt for making drop cookies over rolled cookies anyway. Rolled cookies make a great presentation but people are afraid to mess up the design you took so much time making to enjoy the flavor of the cookies. If that’s the case why didn’t we just decorate cardboard cutouts instead of baking cookies in the first place?
6. Crème Brule torch. I love the reactions of my guests when I light the crème brule torch but I don’t think I really use it often enough to warrant owning one. This is another time consuming desert item that people are afraid to eat because of all the time you put into it.
7. Cruet. I usually use a vinaigrette when I eat salad, however I never make enough of it at a time to warrant the use of my cruet. It’s nice to have around when you’re hosting a dinner and want to put your own vinaigrette on the table (flaunting your amazing culinary skills with the little details) but you could easily use a bowl with a spoon. If you’re going to use this method put a plate under the bowl to protect from spillage.
8. Double boiler. There are many chocolate recipes that ‘require’ you to melt the chocolate in a double boiler. If you don’t own a double boiler not to worry. You can boil water in your 1 or 2 qt sauce pan (see the list of 10 thing every kitchen should have) and put a metal bowl over the boiling water, it will do the exact same thing as a double boiler. It’s the same method with out the cost!
9. An oil sprayer or special oil bottle. The special bottles are great for putting herbs into your oil but how often do you plan on actually doing it? Probably not all that often. The sprayer serves the same function as my no stick spray, and I don’t need to refill the no stick spray.
10. Wax paper. This may seem a little out of place but trust me. Parchment paper is really the way to go. It is a little more expensive but if it’s going into your oven it’s the best bet. Wax paper is coated in wax (I know I was shocked too) which melts when it gets hot (think crayons on the dashboard of your car). All that wax seeps into your food. I know I love the taste of wax in my chicken (not!). Parchment paper is coated with silicon which has a much higher melting temperature making it the better option for lining baking pans.
10 Things Every Kitchen Needs
And now for the fun stuff. When I moved into my first apartment my family and friends gave me all kinds of kitchen implements and of course over time I’ve collected more though various means. Even though my kitchen is bursting at the seams with all kinds of gadgets, gizmos, pots, and pans there are a few that I think are absolute requirements and some that are beyond useless.
My list of 10 things every kitchen should have:
1. A timer. This is pretty self explanatory, and most kitchens already come equipped with one, either on the stove or the microwave. I’m taking it as a given that you have both a stove and a microwave. I will however get into microwave cooking at some point in the future.
2. 6 to 10 qt stock pot. Although you can’t live on pasta alone I don’t think I could live without it which makes a large stock pot a requirement in my kitchen. I’ve actually used this for soups and stews and shockingly enough stock.
3. Strainer. If you’re going to make pasta you need a good strainer.
4. At least 1 skillet. 9 to 10 inches preferably. I find this to be the most useful size. It’s big enough for grilled sandwiches and eggs and if you’re really good even pancakes.
5. At least 1 sauce pot. 1 to 2 qt. this will be good for pasta sauces, (I know I’m a little stuck on the pasta right now, I just ate it for dinner and it was fantastic) gravy, dressing, stuffing, the list could go on.
6. 1 good knife. I prefer a larger knife, 8’ Chef style is my go to knife. This is for many reasons. It’s great for chopping leafy greens and potatoes. It’s also great for smashing garlic.
7. Pepper grinder. If you’re going to cook with pepper you might as well use the best stuff you can. If you use pre-ground pepper the oils evaporate over time and leave you with just the pepper shell and not much flavor. If you grind your pepper as you use it your get the freshest pepper flavor for the money.
8. Wooden spoons. It never ceases to amaze me how often I use my wooden spoons, they’re great. And they’re cheap! The most useful thing about wooden spoons is that the help keep your pots and pans nice and scratch free. If you stir your sauces with a wooden spoon instead of a metal spoon you can run it right along the bottom of the pot without scratching the surface of the pot which also helps keep whatever you’re cooking from sticking and burning.
9. Baking sheets. Not only are they an absolute necessity if you like to make cookies or pizza they are also great for catching drips from pies or casseroles.
10. Cork screw or another wine de-corking implement. Because glass shards are never on the menu.
My list of 10 things every kitchen should have:
1. A timer. This is pretty self explanatory, and most kitchens already come equipped with one, either on the stove or the microwave. I’m taking it as a given that you have both a stove and a microwave. I will however get into microwave cooking at some point in the future.
2. 6 to 10 qt stock pot. Although you can’t live on pasta alone I don’t think I could live without it which makes a large stock pot a requirement in my kitchen. I’ve actually used this for soups and stews and shockingly enough stock.
3. Strainer. If you’re going to make pasta you need a good strainer.
4. At least 1 skillet. 9 to 10 inches preferably. I find this to be the most useful size. It’s big enough for grilled sandwiches and eggs and if you’re really good even pancakes.
5. At least 1 sauce pot. 1 to 2 qt. this will be good for pasta sauces, (I know I’m a little stuck on the pasta right now, I just ate it for dinner and it was fantastic) gravy, dressing, stuffing, the list could go on.
6. 1 good knife. I prefer a larger knife, 8’ Chef style is my go to knife. This is for many reasons. It’s great for chopping leafy greens and potatoes. It’s also great for smashing garlic.
7. Pepper grinder. If you’re going to cook with pepper you might as well use the best stuff you can. If you use pre-ground pepper the oils evaporate over time and leave you with just the pepper shell and not much flavor. If you grind your pepper as you use it your get the freshest pepper flavor for the money.
8. Wooden spoons. It never ceases to amaze me how often I use my wooden spoons, they’re great. And they’re cheap! The most useful thing about wooden spoons is that the help keep your pots and pans nice and scratch free. If you stir your sauces with a wooden spoon instead of a metal spoon you can run it right along the bottom of the pot without scratching the surface of the pot which also helps keep whatever you’re cooking from sticking and burning.
9. Baking sheets. Not only are they an absolute necessity if you like to make cookies or pizza they are also great for catching drips from pies or casseroles.
10. Cork screw or another wine de-corking implement. Because glass shards are never on the menu.
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