Stock your kitchen like an expert

Lehigh Valley Marketplace Magazine

by Jewels Quelly

The Food Television Network has everyone dreaming of food and cooking these days. If you’re not seduced by the visual images of cuisine extraordinaire, you’re lulled into thinking the life of a dedicated cook is all about lights, camera, action! instead of patience, practice and the occasional disaster.

There is a middle ground, of course. That’s the journey of someone with or without years of experience treading into kitchen territory unknown. And just like a mountaineer, your gear can make or break you. If one could develop a wish list (a wish list never ends, it only grows longer) of the tools that every cook should possess, we would start with familiar basics, but include a few that make every cook’s journey more joyful. Consider these:

Measuring cups and spoons- Basic? Yes, but very important when you enjoy following recipes, are new in the kitchen arena or for all bakers, whose science can be very exacting. Purchase stainless steel versions, which have the measurement stamped in the handles instead of their plastic painted-on cousins.

A few decent, sharp knives- We won’t name brands because the best knife to by is the one that feels best in your hand. Once you choose your knives, it is vital that they be kept sharp, since that will make chopping all the easier. For good cooking, you really only need a French chef’s knife, a paring knife for small jobs and a serrated knife (which, due to the special edge, must be sharpened by a professional) for tomatoes and bread.

A citrus reamer- Lemon juice is a great way to boost flavor without increasing calories and salt.  Freshly squeezed citrus juice is incomparable to bottled and a wooden or plastic reamer makes spritzing a snap. For larger amounts, an electric juicer is also a dandy tool to have.

Microplanes- Originally designed for shaving wood, these graters are a must-have no matter what your experience level. Use them for high flavor items such as garlic, ginger, coconut, citrus zest, nutmeg and hard cheese. A word of caution: the stainless steel grating surfaces are razor sharp!

Pots and Pans- With so many brands available, the choices become overwhelming. The key is to choose vessels that are sized for your needs and outfitted with heavy bottoms that promote even cooking and discourage sticking. Every kitchen should have at least one medium-to-large-size cast iron pan that will take on its own non-stick surface and can go from stovetop to oven. If you choose non-stick pans, don’t forget plastic and wooden cooking utensils to go with them.

If you are in the market for electric appliances, a hand-blender is an effective tool to have in your arsenal. Kitchen-Aid makes a deluxe model that comes with a mini-chopper (for lots of garlic or small dicing jobs) and a whip attachment that will take your meringue and whipped cream to stand-up peaks effortlessly.  Use the blender itself for pureeing soups and sauces.

Kitchen-Aid also makes the benchmark of stand mixers. A real workhorse for all kinds of dough, the brand also offers all sorts of attachments for advanced cooks interested in extruding pasta or stuffing sausage. If you cook for a crowd, buy an extra bowl while you’re at it. It will save you time and steps while preparing complex recipes.