The kitchen is a treasure trove of items. But which are the most important? Whether you’re just starting out or have a bit of a clutter in your kitchen you want to pare down, here is a list of the everyday essential items you should keep around (read more about how to decide which utensils to keep quench.me):
- Set measuring spoons
- Set dry measuring cups
- Liquid measuring cup
- Mixing bowls – one large, one medium
- Cutting boards – one large, one medium
- Chef’s knife
- Bread knife
- Wooden spoon
- Vegetable peeler
- Can opener
- Set of pots and pans
Every chef has their favourite tool. Here are a few must-haves for the more experimental kitchen.
Modern scales come in all shapes and sizes; they’re available with digital read outs or classic dial faces. Really consider the size of the platform – make sure it is large enough to hold any ingredient you could possibly want to measure. For more advice, read Kitchen Essentials - Scales at quench.me.
John MacNeil, one of Quench’s 2014 Mav Chefs, dubbed the El Bulli straining spoon his favourite kitchen tool. “It’s great for picking up encapsulations, straining minute sauces, even tasting.” Slotted spoons feature holes or slots that allow liquid to pass through – hence the alternate name of straining spoon – and are useful both when you’re cooking and serving.
Cast Iron Grill
For cooks in the northern climes, this is a must-have for the days when the deck is covered in snow and you’re craving BBQ-esque fare. Though nothing beats the flavour of an open flame, the ridges on the grill pan make beautiful char-marks on meat, fish or vegetables. Bonus points if you have a press for Panini and grilled cheese.
There are many different types of knives, so much so that trying to figure out which knife you need for the particular cutting and slicing tasks ahead can be overwhelming. So here’s a quick rundown of the different types and their uses.
Chef's Knife: (aka French knife) blade ranges in length from eight to 14 inches; used as a general purpose knife to slice fruit, vegetables and meat (but not bones).
Carving or Meat Knife: used for carving large cooked meats such as poultry, roasts, hams.
Paring or Coring Knife: small, sharp blade; used for cutting out the cores from fruit.
Bread Knife: serrated blade on one side; used for cutting, you guessed it, bread.
Boning Knife: used for removing the bones of poultry, meat, and fish.
Cleaver: large, rectangular-bladed hatchet; used for hacking through bones and can be used for crushing via its broad side (typically garlic).
Oyster Knife: short, thick blade; used for prying open oyster shells.
Forged vs Stamped blades
- Forged blades are crafted through a multifold and complex process
- Stamped blades are cut, or stamped, from a sheet of steel
The single bevel
- Probably the most familiar construction for a knife; one side of the knife is sharpened – ground to an angle – while the other side is flat or slightly convex
- Used for making a clean slice and thus is best for food where aesthetics are important
- Very sharp
- Cuts best when pulled toward the body
The double bevel
- Blade is ground to a similar angle on both sides
- Less sharp than the single bevel, but less prone chipping
It's a Secret
Published in Quench, April 2014 Issue
Q School is a micro-publication dedicated to helping you get the most out of life. It's like a snack for your mind.
Published by Quench Digital.
Quench Digital and Quench Magazine are registered trademarks of Kylix Media. Opinions expressed in this publication are not necessarily those of the publisher.
Art direction and production by Paris Associates.
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