Chopping Boards
Colanders & Skimmers
Electric Mixers
Kitchen Thermometers
Knives
Ladles
Cookware Materials
Pots & Pans
Whisks
Other Tools
CHOPPING BOARDS
Bread Board Usually made of wood, a bread board has channels around its perimeter to collect crumbs. Some boards have two parts: a removable, slotted tray and a board beneath it to catch excess crumbs. Boards with a small channel near the edges are often used to collect gravy when cutting meat roasts.
Cheese Board A cheese board usually has a marble surface on which to cut the cheese and a wooden part to serve the cheese slices. These convenient boards often have a wire cutter built in to ensure smooth cheese slices.
Marble Chopping Board A marble chopping board is perfect for cutting meat, cured meats and vegetables.
Plastic Chopping Board Many types of plastic materials, such as polypropolene, are used for cutting boards because they are sanitary, durable and highly resistant to heat and scratches. Since plastic has a high concentration of molecules, food residues do not stick to its smooth surface, which has no holes or irregularities where bacteria can settle. It is becoming increasingly commonplace to choose different colored boards for different types of foods to prevent cross-contamination: yellow for poultry, green for produce, and red for raw meat, etc.
Wood Chopping Board Wood chopping boards have evolved from a thick, heavy block of wood that butchers used to prepare cuts of meat to lightweight boards that easily can be moved around the kitchen. Today, the majority of chopping boards used in the home are made from wood. Wood boards usually are made from thick blocks and stumps, which are more resistant than plastic and are used for pieces of meat that require a certain amount of force.
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COLANDERS AND SKIMMERS
Colander This versatile, everyday utensil—a bowl with feet and draining holes—has remained relatively unchanged throughout time. For the most part, the metal enamel type has been replaced by stainless steel and heat-resistant plastic versions. A colander, used for draining pasta should have equally distributed holes no larger than the size of a pea almost up to the rim.
Skimmer This type of flat ladle, which is pierced with holes, is used to remove foam, scum or grease from the surface of a liquid, or takepasta, such as ravioli or gnocchi from boiling water. Close cousins of skimmers, metal wire strainer ladles have a more concave shape to fish out small fried objects from boiling oil.
Strainer Sieves and strainers are used to filter small quantities and to sieve powdered foods (e.g., flour). Nylon is the preferred material for filtering acidic liquids such as lemon juice. Due to its characteristic cone shape, a chinois will strain anything from a disastrously lumpy béchamel sauce to a velvety sauce.
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ELECTRIC MIXERS
Beater The beater, or hand-held mixer, is really an electric whisk. It’s ideal for small quantities and allows greater flexibility in the positioning of the whisk, which can be changed quickly.
Blender A glass blender is used to prepare small quantities of liquid and semi-liquid foods (as well as crushed ice); an immersion blender is particularly useful for whisking soups and sauces directly in the pot.
Centrifugal Mixer The centrifugal mixer often is used to make healthy vegetarian recipes, such as fruit or vegetable juice. After fruit and vegetables are reduced, the centrifugal force ensures that the juice is separated from the pulp, which is strained into a receptacle. The end result is clear, pure juice.
Stand Mixer This multi-function device is more powerful than a hand mixer and has the additional benefit of being hands free. Stand mixers offer a variety of attachments including beaters for mixing all types of batters, dough hooks for kneading heavy dough and whisks for whipping lighter batters.
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KITCHEN THERMOMETERS
Dial Thermometer A food thermometer can prove to be very useful in today’s kitchen, helping cooks avoid over- or undercooking dishes and thus, ensuring full-flavored food. Dial thermometers, which measure temperature within five seconds, are sold by most kitchen-supply stores and grocery stores. They cover different temperature ranges, which are indicated on a dial at the top of a long metal rod. Dial thermometers can stand up to oven temperatures and are perfect for large roasts and poultry. Smaller dial thermometers that offer an immediate temperature measurement are not made to withstand oven temperatures, but to check the temperature of foods once it is cooked.
Digital Thermometer Digital thermometers can be purchased in kitchen-supply stores or larger grocery stores. They feature a small readout screen that shows temperature at the top of a long metal rod. Like dial thermometers, these battery-operated food thermometers are capable of measuring temperatures in about five seconds. To check the temperature once cooking time has elapsed, they must be inserted into the food. Located at the tip of the probe, the sensor is perfect for measuring the temperature of thin items, like hamburger patties and chicken breast. These thermometers are not designed to withstand oven temperatures and should not be immersed in water.
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KNIVES
Boning Knife This fairly “technical” knife, which always must be kept sharp, has a characteristic non-rigid and elastic blade that makes it ideal for trimming meat from the bone or separating the skin from the flesh of fish.
Chef’s Knife The jack-of-all-blades, this knife can be used for almost any purpose with the exception of “fine work” (e.g., peeling). It is used to cut and slice meat, cut vegetables into strips and cubes and grind and crush garlic, among other applications. The most popular sizes for domestic use range from 4 to 12 inches.
Cleaver The heaviest knife, a cleaver has a wide blade (at least 6 inches), which is rectangular in shape and fairly heavy. It is used to cut bones or legs of meat as well as leeks and small onions.
Mezzaluna This crescent-shaped knife with a handle on either side makes mincing and fine chopping much easier.
Pairing Knife This all-purpose knife (3-4 inches) is used for peeling fruit and vegetables, as well as slicing and other jobs for which long-bladed knives would be too cumbersome.
Serrated Knife This knife can cut bread with its long blade, but it also is very useful for cutting up hard foods such as Parmigiano cheese.
Stainless Steel Knives The most widely used types of knives are those with a stainless steel blade, which have a treated wooden or plastic handle and are dishwasher safe. Modern Japanese knives have extremely sharp ceramic blades that do not lose their edge or absorb smells.
Utility Knife A cross between a pairing knife and a chef’s knife, this all-purpose knife is designed for a variety of everyday tasks. It usually has a 6-inch blade.
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LADLES AND SPATULAS
Sauce Ladle Once made of copper, ladles in today’s kitchens are usually stainless steel. They mainly are used for transferring liquid or semi-liquid foods from one receptacle to another. Characterized by a long handle with a hook at one end and a semi-spherical bowl at the other, the classic shape of ladles changes in size and dimension depending on use.
Soup Ladle Ideal for serving both thin and thick soups, the soup ladle has a 6-ounce bowl characterized by a rounded edge that doesn’t need to be drained.
Spatula Gourmets and professional cooks prefer to use spatulas over spoons because they are so versatile and food does not stick to them. Spatulas can remove portions of food quickly and there is no risk of damage to saucepans with a non-stick base.
Wok Ladle With its shallow, wide bowl, the wok ladle is suitable for stirring and mixing foods as they cook, while its long handle allows you to keep your distance from the heat source.
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COOKWARE MATERIALS
Aluminum Easily the lightest and most convenient metal to use in cooking, aluminum conducts heat well. However, aluminum tools are not ideal because they loose their shape easily, tend to blacken, and give foods a metallic taste. Anodized aluminum models have resolved the blackening problem and are much more resistant. Aluminum utensils should not be cleaned with abrasive materials and should not be put in the dishwasher.
Cast Iron The best heat conductor and accumulator, cast iron is the best choice for dishes that require extended cooking times on low heat. Due to its heavy weight, cast iron may be difficult to manage in everyday situations. Cast iron cookware should be washed with hot water and soap, without using abrasive materials; stubborn stains can be removed with soaking. If the cast iron is not seasoned it may rust; follow the manufacturer’s instructions.
Copper Copper conducts heat quickly and efficiently and has a practically limitless lifespan. Unless coated, copper pans tend to discolor and react with the flavor of some foods if left in contact too long. Copper pans should be washed with hot water and detergent, without using abrasive materials; if there are any stubborn spots the pan can be left to soak.
Earthenware Like cast iron, earthenware is a suitable material for slow cooking and for the oven because it transmits and accumulates heat well. Although it does not interact with the food, earthenware is affected by rapid changes in temperature and has a tendency to split. Before using earthenware pots for the first time, leave them to soak overnight or, if possible, for a whole day. They can be washed in water and detergent but should not be rubbed with abrasive materials. If possible, avoid dishwashers.
Porcelain Although delicate, difficult to handle and often short-lived, porcelain pans retain heat well and are attractive and easy to clean.
Stainless Steel Stainless steel is perhaps the most widespread material for pans. Nickel and chrome, which do not affect conductivity, are responsible for its versatility and durability. Stainless steel pans can be washed in hot water and detergent or left to soak if there are any stubborn residues. In more serious cases, it can be wiped with stainless steel wool.
Heat-Resistant Glass Better known as Pyrex, heat-resistant glass is hygienic and easy to clean. Usually used for cooking in the oven, Pyrex dishes should not come into direct contact with flames.
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POTS & PANS
Braising pan The goal of braising is have the ingredients (such as stews, lamb shanks, or chunks of beef) slowly cook in their own juices. This pan usually has a heavy weight and a heavy lid, both of which help contain heat. A good choice is an oval pan with steep sides.
Casserole A round pot, usually made of ceramic or stainless steel, with a lid. Ranges from 2-1/2 to 12 quarts and is useful for baked pasta dishes, such as lasagne and other casseroles.
Dutch Oven A cross between a braising pan and a casserole, this is generally a round, heavy pot, designed for slow cooking. It is often made of enamel-coated cast iron or stainless steel and can be used on the stovetop or in the oven. Great for soups, stews and risotto.
Pasta Pot This large pot (4 gallon or 16 liter) is specifically designed to boil pasta and is also good for making soup. The pot comes with an inner strainer insert that allows you to remove the pasta after cooking without having to transfer the boiling pot to the sink.
Pressure Cooker Usually made from stainless steel, pressure cookers save time and energy. The secret to pressure cookers lies in a hermetically sealed cover, which is equipped with a steam regulation valve (as well as a second, safety valve) to allow for rapid cooking (cooking times will be decreased).
Roasting Pan A heavyweight, usually rectangular pan for roasting chicken, turkey, beef, pork, lamb, or veal. A good pan will allow even cooking and browning of a roast. Choose one with a good-quality V-shaped rack.
Saucepan A good sauce pan is essential for preparing authentic Italian meals. Typically saucepans are fairly deep, straight-sided, or conical pans, which are equipped with a long, straight handle to ensure that you are a safe distance from the heat source and stay relatively cool while cooking. Saucepans should be made of materials that are excellent heat conductors. Copper lined pans, although expensive, are the best because they help ensure foods will not scorch. Other good choices include aluminum or stainless steel with a heavy bottom made of aluminum or copper. It is best to have a range of at least three saucepans in three different sizes. Lids are useful, but often not necessary.
Skillet or Frying Pan A shallow, usually round pan that ranges in diameter from 6 to 14 inches. The sides of the pan flare out, which make it easy to turn or toss ingredients with a spatula or wooden spoon. The skillet’s bottom should be thick so that heat spreads evenly and foods cook at the same rate. A skillet is ideal for preparing pasta sauces to which cooked pasta is added and tossed. It is also good for searing or browning food quickly (such as garlic or onions in hot oil). Choose a pan that is not too heavy to lift or move around, with a long handle that stays cool.
Stockpot A 4-6 quart capacity stockpot is ideal for cooking pasta. A colander insert for the stockpot to strain the pasta is also useful. A good stockpot should have a heavy, thick bottom and secure handles that are solidly attached or riveted to the sides of the pot. The best choices for stockpots include those made from stainless steel with an aluminum core or with an aluminum disc on the bottom or an anodized aluminum pot.
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WHISKS
Traditional Bulb Whisk The secret to making the best omelet lies in the beating of the egg. The fact that air is a basic ingredient in more than one dish explains the importance of the whisk, an often-neglected and often overlooked utensil. The bulb whisk is ideal for light foods, because it incorporates a larger quantity of air, while whisks for sauces and dough are characterized by stronger and thicker wires.
Flat and Spiral Whisk Flat whisks are used to beat small quantities of foods and mix delicate ingredients, such as aromatic herbs. The spiral version is ideal for tall, thin containers, whereas the flat spiral allows you to prepare the ultimate scrambled eggs.
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OTHER TOOLS
Egg Slicer Slicing an egg with a knife results in different size slices and crumbled yolk. The metal strips on the frame of this beloved kitchen utensil ensure perfect results every time.
Cheese Slicer A cheese slicer is ideal for preparing the cheese that will embellish a hot bowl of pasta (e.g., Fontina, Asiago, etc,). The spatula version allows you to serve the portion directly onto the dish; the wire version allows you to cut the cheese to whatever thickness you want.
Lemon Zester Easier than a vegetable knife, a lemon zester skillfully pares zest from citrus fruit and leaves the bitter, white pith behind.
Mandolin Vegetables are placed between the double blades of this small, mandolin-shaped piece of equipment to obtain slices of a desired thickness. Nearly every model has a guard to lock the food in place to protect the fingers. Easy-to-clean plastic models are preferred, but wood and steel options also are available.
Pizza Cutter The practical little wheel of the pizza cutter makes it ideal for cutting pizza into slices. Better than any knife, it doesn’t run the risk of damaging work surfaces.
Potato Cutter This very practical piece of equipment allows you to julienne potatoes and other vegetables perfectly with a single blow of the hand and with minimum waste. By pushing down on the handle, the vegetable passes through a cutting grill, creating a delicate slice.
Vegetable Peeler These utensils have replaced knives for specific and time-consuming food preparation, such as peeling, slicing or zesting.
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