Cooking Essentials - Keys to Success - Equipment/Measuring & Mixing

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PROCESSING
BY HAND
GOOD INGREDIENTS
deserve good treatment.
Having the right tools
means wasting less of the
food you buy. Here are
the basic items that
every cook should have.

PROCESSING
BY MACHINE
EQUIPPING YOUR KITCHEN
with the full range of small appliances
is costly and wastes storage space.
When buying, think carefully
about what you cook, how often,
and the quantities involved.

MEASURING
BUYING AND USING good
measuring equipment will
always pay off, especially
when it comes to baking
pies, bread, or cakes, when
accuracy is so important
for successful results.

Never underestimate the need for accurate measurements,
especially when baking. Using the right tools for
sifting and mixing ingredients is critical for the end results, too.

PEPPER & SALT MILLS

NUTMEG GRATER

BOX GRATER

POTATO MASHER

LEMON SQUEEZER

MORTAR & PESTLE

GARLIC PRESS

PEPPER & SALT MILLS

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Freshly ground pepper is a must. Pepper loses its aroma soon after crushing, so pre-ground is a bad buy. The salt mill makes up the pair; it uses large crystals of sea salt.

NUTMEG GRATER

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As with pepper, so with nutmeg - always grind your own as & when you need it. There is a compartment in the top to store the whole nutmeg.

BOX GRATER

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Better than a flat grater because it stands up. Remember to shake grated ingredients out before they get too compressed. Two grating surfaces (large & small holes) suffice.

POTATO MASHER

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It takes effort to mash potatoes, so choose a masher with a comfortable handle, such as a rubber one.

LEMON SQUEEZER

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This rigid plastic squeezer has a bowl to catch all the lemon juice & a tight-fitting strainer to keep the seeds out.

MORTAR & PESTLE

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Buy the biggest one you can easily store. Porcelain is a good choice as it has the weight of marble without the prohibitive cost.

HANDHELD MIXER

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Much faster than whisking & mixing by hand. Leaves you with one hand free & can be used in a pot over the heat. Choose one with 3 speeds & beaters that are easy to remove for cleaning.

BLENDER

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Use to puree foods for soups, dips, batters, & drinks. Look for a model with blades set low to handle small quantities.

FOOD PROCESSOR

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Eliminates the need for a freestanding blender. The metal blade chops & mixes; attachment disks shred & grate. The more expensive the processor, the more sophisticated the jobs it will do. Some come with a mini bowl for processing small quantities.

HANDHELD BLENDER

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Use to puree foods in the pot. Less expensive, more portable version of the blender; it saves on cleanup & storage space. An item for small quantitites - it may be all you need.

MEASURING CUP

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Buy a two- or four-cup model; a large cup is more versatile. Use glass or plastic for liquids. Plastic is safer & longer-lasting than glass, but glass is better for hot liquids. A good cup will have both US & metric measurements.

CUPS

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In most recipes, solids & liquids are both measured by volume. The standard measure is the cup, which holds 8 oz. (250ml).

SPOONS

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When a recipe calls for teaspoons & tablespoons, these should be level - & measured accurately. Invest in a metal set; ordinary spoons are not accurate enough.

SCALES

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Scales can be useful for weighing meat, as well as vegetables & fruit for preserving. Balance scales such as these give the most accurate results, especially for small amounts.

Make your

Holiday party

snacks in a

Snap!

@Cooking Essentials

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