Cooking Essentials - Keys to Success - Measuring & Mixing page 2

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Keys to Success - Measuring & Mixing (page 2)

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MEASURING & MIXING (continued)

MIXING
& SIEVING
THE WOODEN SPOON is
often used as a symbol of
good home cooking.
Certainly it does plenty of
work, but the spatula and
the angled spoon are
probably more versatile.

WOODEN SPOONS

COLANDER

BOWLS

WOODEN SPATULA

SIEVES

KITCHEN TOOL SET

BALLOON WHISK

FLEXIBLE SPATULA

COIL WHISK

TONGS

(Place your cursor over each
listing for a full description)

PASTRY TOOLS
PASTRY-MAKING IS A
PRECISE ART, and you will
Need some special tools
besides cold hands if you
are going to be successful.
You can either make the
pastry on a board or work
directly on a floured work
surface - marble is ideal
because it stays cool.

(Place your cursor over each
listing for a full description)

PASTRY BRUSH

PIE FUNNEL

COOKIE CUTTERS

WOODEN ROLLING PIN

PIE WEIGHTS

?

WOODEN SPOONS

A short-handled wooden spoon is useful for mixing & beating by hand. Long-handled spoosn are good for stirring mixtures on the stove. They stand up to the heat without burning your hand) & do not scratch the pan. A spoon with a corner will reach right to the edges at the bottom of a pan.

?

COLANDER

Choose a freestanding, sturdy colander with handles for safe draining of cooked vegetables, pasta, & beans.

?

BOWLS

Useful to have plenty of sizes, but choose ones that fit inside one another so that they do not take up all your storage space. Glass is versatile, & gives you an all-around view of what you are mixing.

?

WOODEN SPATULA

This flat-sided spatula is used for folding mixtures, like egg whites or melted chocolate & cake mixture, together. It doubles as a lifter & turner, too.

?

SIEVES

It is handy to have two; large & small. Besides sifting dry ingredients & straining wet ones, you can use a sieve to puree cooked fruit & vegetables, & to make pureed soups.

?

KITCHEN TOOL SET

Ladle: To avoid pouring hot liquids from heavy pans, use this for serving soups & stews. Serving spoon: The handle gets hot if this spoon is left in the pan, so use for serving only.

?

BALLOON WHISK

A comfortable handle & a large balloon of springy wire will make light work of whisking egg whites if you don't have an electric mixer. A good tool to use whenever you need to incorporate air into a mixture.

?

FLEXIBLE SPATULA

A flexible plastic or rubber spatula is the best way to make sure you get every last bit of mixture out of the bowl. Like a wooden spatula, it is good for folding mixtures, too.

?

COIL WHISK

Ideal for whisking small quantities of sauce in a saucepan or roasting pan - but do not use on nonstick finishes.

?

TONGS

Useful for turning & moving delicate pieces of hot food, especially when barbecuing.

?

PASTRY BRUSH

Use for sealing & glazing. The flat, paintbrush kind is easier to use than the round type.

?

PIE FUNNEL

Holds up the pastry lid & pokes through the top so that steam can escape & the pastry stays crisp.

?

COOKIE CUTTERS

Available plain & fluted, & also in a wide range of shapes & sizes, from letters of the alphabet to hearts & stars.

?

WOODEN ROLLING PIN

Choose a heavy, smooth rolling pin without handles. The best way to roll pastry is to roll the whole pin under the palms, sliding the hands up & down to distribute the weight evenly - handles are not necessary.

?

PIE WEIGHTS

For prebaking pastry. You can use dried beans, but ceramic ones are heavier & more effective.

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