Kitchen Staples for the Home Cook (Utensils)

Now that we’ve covered that bulk if the big stuff in the kitchen, let’s talk about the often unknown utensils that can really make your time in the kitchen more efficient. Whether you prefer wood, plastic, metal, or high heat rated silicon, be sure to know when types of materials to avoid using with your pot & pan set (avoid metal in your non-stick).

• Slotted Spoon
• Ladle
• Ice Cream Scoops – Having a few different sizes is great for portion control for a variety of foods
• Flat Spatula – For Flipping
• Rubber Spatula – Scraping, if you buy high heat silicon, these are great with non-stick cooking as well as baking
• Wire Mesh Strainer
• Colander
• Digital Meat Thermometer – A MUST HAVE for food safety
• Honing Steel – to fine tune the edge of your sharp knife before cutting
• Sharpening Stone – Find one that uses water instead of oil, it is easier clean up for your monthly sharpening
• Balloon Whisk – Short stiff for sauces, while the longer flexible is for delicate foods like whipped cream
• Pastry Brush – silicon washes easily
• Grader – having one with the different hole sizes is intended for different uses.
  • Large holes – grading soft cheeses, carrots, zucchini
  • Small holes – grating hard cheeses like parmesean
  • Start shape (knuckle grinders) – zesting
• Rolling Pin – a heavy marble or wood roller is better than a lightweight plastic one
• Tongs – These are great for cooking meats and turning foods what a flat spatula doesn’t work on. A mandatory two click minimum for proper technique.
• Vegetable Masher – I read once that a masher with holes works better than one with the bars, but for ease of cleaning I use the bars
• Wet Measuring Cup – specifically to measure liquids
• Dry Measuring Cup – Used for flour, sugar, or measuring dry ingredients
• A Set of Mixing Bowls
• Several Cutting Boards – Never use glass as it dulls your knives, wood is said to be the best for longevity of your knives and has natural anti-bacterial properties cannot go in the dishwasher. We use plastic, but as there is more and more knife marks on the surface, replace as needed. Regularly using a bleach solution, especially after cutting raw meats is important with plastic boards.

Multi-Purpose Equipment

Going back to the idea of kitchen clutter, you don’t need to have a bunch on junk in your kitchen that only has one purpose. Having your bigger pieces being multi-tasking is a better use of your money and space.

• High Powered Blender – Spending money on a good blender that will last longer than just making margaritas! There are great brands out there that can make sauces, soups, smoothies, salsas*
• Food Processor – Unlike a blender that grinds food to a smooth consistency, a food processor grinds, chops, and with different attachments grades and slices.
• Digital Pressure Cooker – This is not necessarily a “must have” but they do come in handy when your electric stove decides to shoot blue flames out the top of it! There are a TON of great recipes out there and many great uses for them.
• Rice Cooker – Again, not a “must have” but when you eat rice half the meals of the month, they are great to have (confession, I cannot cook white rice without it!)
• Mortar & Pestle – This is an often over looked tool in the kitchen these days, but they can really be used in a variety of ways such as