Basic Kitchen Tools


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Basic Kitchen Tools

  1. 1. Kitchen Set Up: Basic Tools
  2. 2. Cutting Boards Uses: • Wood - protects knife’s blade by separating and closing after contact • Bamboo – same as wood, but eco-friendly • Plastic – durable; won’t absorb moisture or odors • Flexible - for light cutting Maintenance: Clean thoroughly after use with hot, soapy water to avoid the transference of bacteria
  3. 3. Utensils
  4. 4. Standard Spatula Uses: • Use to flip or lift food What to look for: • A long heat-resistant handle • A material that will not damage nonstick surfaces (if using a nonstick pan) • Perforated spatulas will allow you to drain excess liquid or fat from foods
  5. 5. Flexible Spatula Uses: • Scrape batters out of bowls or nut butters out of jars • Also for blending, folding and spreading
  6. 6. Wooden Spoon Uses: • Will not conduct heat What to look for: • A spoon made of one solid piece of wood Maintenance: • Wash your wooden spoons by hand. Never leave them to soak, as this encourages bacteria growth and can damage the spoon.
  7. 7. Tongs Uses: • Use to pick up food, especially hot food What to look for: • Spring action tongs stay open unless you apply pressure to close them • Some lock closed for storage
  8. 8. Knives Uses: • Cut, chop, and slice food What to look for: • Comfortable fit in your hand • High quality knives will last longer than budget knives Maintenance: • Important to keep your knives sharp for safety and performance
  9. 9. Whisk Uses: • For stirring and aerating salad dressings, sauces, raw eggs, whipped cream, etc. • Traps little pockets of air inside liquid mixtures
  10. 10. Cookware
  11. 11. Cookware Sets Benefits of: • Sets include basic pots and pans at a reasonable price What to look for: • 8-piece set usually includes an 8 or 10-inch skillet, a 1-quart saucepan, a 2-quart saucepan, and a 6-quart stockpot • 10-piece sets may also have a 3-quart covered sauté pan • 13-piece set will have extras such as a steamer basket or pasta drainer
  12. 12. Saucepan Uses: • Make “one-pot meals,” cook grains, heat or boil liquids What to look for: • Sturdy material that resists denting and warping • Handles that are comfortable, heat-resistant, and securely attached
  13. 13. 6-8 Quart Stockpot Uses: • Make soups and stocks What to look for: • Enamel-coated or stainless steel with an aluminum core • Tall and narrow shape
  14. 14. Material Matters Glass and cookware with a porcelain-enamel coating: least reactive to foods and easiest to clean Cast iron: good for quick breads, pancakes, and crêpes; not recommended for soups, stews, or acidic foods that require prolonged cooking Stainless steel: poor heat conductor unless layered with a highly conductible metal like aluminum Anodized aluminum: toxic to the environment; not recommended Copper: excellent conductibility though typically expensive and may require polishing for safety, even-cooking, and efficiency
  15. 15. The Truth about Teflon Teflon can be toxic to humans, animals and the environment. If you choose to use Teflon pans, follow these rules for your safety: 1. Do not use at high temperatures - only medium to medium-low. 2. Do not heat dry – this may cause toxic particles to become airborne and embed into your lungs. Always have oil or liquid in a Teflon-coated pan before heating. 3. Do not scratch- if you scratch a Teflon-coated pan, discard it to avoid releasing chemicals into your food. Always use wood, silicon or other non-scratch utensils with nonstick pots and pans. 4. Follow the manufacturer’s directions for cleaning so as not to damage the surface.
  16. 16. Steamer Basket Uses: • Cook vegetables quickly; their water-soluble vitamins will stay intact What to look for: • Legs ½ inch or higher • A collapsible basket will fit almost any size pot and folds for storage • Enamel steamers are easiest to clean. Acidic foods may leave a film on stainless steel Maintenance: • Wash by hand with a soft brush or use the dishwasher
  17. 17. Bamboo Steamers Uses: • Cook multiple dishes at once by stacking layers of bamboo racks • Only one burner and one pan required For consideration: • The lowest tier of the stacked steamers will cook food faster than the upper so foods that require more cooking time should be placed on the bottom • Place food directly on slots, or over a lettuce leaf or parchment paper
  18. 18. Baking Sheet Uses: • For baking sweets and roasting vegetables, tofu, tempeh, etc. Considerations: • A non-stick surface will allow you to bake without using butter to grease the pan • Can also purchase a non-stick baking mat to place over baking sheet
  19. 19. Storage Containers
  20. 20. Glass Jars Uses: • Ideal for storing grains, nuts, and dried legumes • Unlike plastic, glass will not react with food
  21. 21. Glass Storage Containers Benefits of: • Won’t stain, warp or absorb odors • Can be used in the oven, refrigerator, or freezer • Brands made from tempered (heat-treated) glass are tougher than normal glass and will usually shatter into small fragments, rather than sharp shards if broken
  22. 22. Stainless Steel or Ceramic Canisters Uses: • For storing dry goods like grains, flours, pastas and cereals • Can be kept on your countertop for easy-access
  23. 23. Handy Tools
  24. 24. Colander Uses: • Drain pasta or rinse fresh fruits and vegetables • Can also be used as a fruit and vegetable bowl; the holes allow air to circulate
  25. 25. Oven Mitts Uses: • Protect your hands from getting burned when reaching into the oven and when handling hot pots and pans What to look for: • Heavy-duty, oversized mitts • Heat and flame-resistant • Silicone oven mitts are waterproof, slip-resistant and stain-proof. They can protect from heat up to 500 degrees, and can be cleaned in the dishwasher.
  26. 26. Mesh Strainer Uses: • Rinse grains, berries, vegetables, and legumes • Use a fine mesh strainer to sift flours and strain liquids • Use a double-mesh strainer for smaller grains such as quinoa and millet Maintenance: • Soak in hot water, then flush particles from the outside with a strong stream of water or scrub with a vegetable brush or use a dishwasher
  27. 27. Vegetable Peeler Uses: • Peel the skin off vegetables • Remove sprayed-on chemicals
  28. 28. Vegetable Scrub Brush Uses: • Clean root vegetables like potatoes, yams, carrots, daikon and burdock
  29. 29. Grater Uses: • Grate potatoes, carrots, daikon, cheese, etc. What to look for: • Sharply-perforated surface • Sturdy, comfortable to use, and made of non-corrosive metal
  30. 30. Can Opener Uses: • Open cans safely and easily • Available in manual or electric What to look for in a manual model: • Non-slip handles, durable stainless steel or die cast aluminum blades • Large, soft turning knob • Magnet to prevent can from falling into food
  31. 31. Mixing Bowls Uses: • Mix salads, batters, etc. • Can also be used as serving dishes, or to hold fruit What to look for: • Sets that stack neatly inside one another for space-saving storage • Glass bowls are least reactive to foods
  32. 32. Measuring Cups Uses: • Measure grains, flours, liquids, etc. when following recipes Recommended: • Purchase a set of measuring cups that comes with a few different sizes
  33. 33. Measuring Spoons Uses: • Measure salt, spices, baking ingredients, liquids, etc.
  34. 34. Kitchen Shears Uses: • Cut meat, vegetables, spices like cilantro and parsley, and other ingredients
  35. 35. Timer Uses: • Time foods that require specific cooking or baking times
  36. 36. Kitchen Towels Use: • Dry dishes and wipe up countertops • More ecological to dry hands using cloth towels rather than paper towels What to look for: • 100% cotton to ensure maximum absorption