Tools & Equipment

Nothing a few room ought to be dark.
The presence of warmth and sharp objects argues against it, as will the necessity for cleanness. Also, light-weight is suitable to the place that signifies life, energy, and sustenance.

Cook for the room you’re in.
Consider the truth of your space. establish and settle for its advantages and constraints. If your room has no windows or ventilation, broil the chicken rather than preparation it on the stovetop. don’t conceive to roast a 20–pound turkey in a very kitchenette’s [*fr1] kitchen appliance. If you merely have counter area for the board however not for rolling dough, build pie, not apple pastry.

Obtain the fundamentals.
It is more cost-effective and a lot of productive within the long-standing time to shop for one quality knife than multiple inferior ones. this is often true for many alternative instrumentality likewise. For a short, annotated inventory of necessities, see appendix three.

Care for your knives.
Sharpen your knives up to many times per week therefore you ne’er have a “rolled,” or dull, edge. Use a stone to lift a burr, and hone with a sharpening steel pro re nata to refresh the blade. Clean and dry totally when every sharpening. If you’re knowledgeable cook, you’re already doing all this, of course. If you’re a home cook, consult a cutlery professional.
To ensure longevity, use wood or plastic cutting boards. Marble, glass, and ceramic can uninteresting or chip the blade, give no “bite” for the blade, and encourage slippage. ne’er scrape the sharp edge across the board. to assemble food bits — either waste or choppings — flip your knife over and scrape with the spine of the blade. ne’er place a knife within the dishwasher. predicament dulls the blade. Wash your knives in heat, cleaner water and dry them instantly with a clean towel.
Never leave knives soaking within the sink. this is often dangerous for the blade and dangerous must you reach in, unaware. ne’er use your knife for any price aside from breaking down foods; it’s not a tin opener, box cutter, or screwdriver.

Hold the knife’s handle and blade properly.
A very vital note: 3 fingers round the handle; thumb and finger pinching the blade. No alternative technique provides larger management or safety.

Dress for the work.
In associate setting of things hot, heavy, and sharp, lined limbs and feet area unit mandatory. Long sleeves. Hair force back and lined. Rings off. Professionals don’t wear those double–breasted white jackets just to gibe members of a brigade; protection from burns and cuts is important.

Carry 2 towels.
One for every hand. Not primarily to wipe smudges and spills, however to select up hot things safely. (See additionally ninety three. do not grab a hot pan with a wet artefact.)

Do not wear fragrance or cologne whereas you cook.
Anything that inhibits or distracts your senses is inappropriate in a very room. Banish fragranced candles, counter sprays, soaps, and lotions. Let solely your ingredients and their chemical transformation scent the air.

Banter down.
In a skilled setting, there ought to be no voices louder than the symphony of banging pots, boiling water, sizzling,
and chopping. Don’t stop chopping, stop talking. specialise in your task. you would like all of your senses at the prepared, without

Use your hands and fingers.
Julia kid was keen on spoken language that a cook’s best tool is her hands. As long as those components area unit clean, pick up, grab on, dig in. Connect on to your ingredients.

Never use your hands and fingers to style.
A cook ne’er moves from hand to mouth. A clean fork or spoon will the work even as well. manner need it. Sanitation demands it.

Be cautious of single–use gadgets.
A skilled cook with a chef’s knife, for instance, will build higher garlic paste — with no waste — than any mechanical press ever may. associate avocado slicer? Onion dicer? Herb stripper? No.

Use wet measures for liquids, dry measures for solids.
Yes, there’s a distinction, negligible in small–scale recipes, however vital once larger volumes apply. A reliable indicator of that is which: wet measurement cups tend to possess spouts, dry cups don’t.

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