Cooking Utensils
You don’t need a ton of gadgets, but having the right tool for the job will elevate your cooking.
Flat Wooden Spoon
A wooden spoon is essential for cooking high quality dishes. It allows you to scrape the fond (the beautiful flavor leftover from meat that sticks to the bottom of the pan); whereas, a spatula is too flabby and a metal spoon is too harsh. A metal spoon scratches the bottom on the pan and could could leave metal residue in the dish.
Vollrath Spatula
This spatula is heat resistant and is the brand they use in professional kitchens. It is extremely durable and comes in two sizes, big and small. I like this spatula because the rubber will not break down overtime compared to silicone spatulas. When silicone spatulas crack they harbor bacteria which you do not want to add to your cooking.
Balloon Whisk
A large balloon whisk is great to have on hand for making whipped cream, pudding or even eggs. You want a large whisk to get the job done.
Kuhn Rikon Peeler
This is the ultimate peeler. I used to use the plastic ones, but they would always break; therefore, the metal one is pure gold. I like this style of peeler because its sharper and more precise than a traditional peeler. It takes a thin layer off, leaving most of the vegetable in place. Lastly, it is more efficient than a traditional peeler.
Microplane
In professional kitchens the color of your Microplane says a lot about you. I used to have a purple one. Now in my adult life, I’ve upgraded to this mustard yellow. This versatile tool can grate lemons for lemony pancakes as well as pecorino cheese over pasta. It can even grate a nutmeg seed over eggnog. Plus it is compact that it easily fits in a kitchen drawer.
Tongs
Metal tongs are essential. Forget the plastic or silicone ones as they will melt. Metal tongs can withstand anything. I like the large ones for “getting in there” and the small ones for tossing delicate salads.
Citrus Juicer
This is one of my favorite tools in the kitchen. It allows you to quickly and efficiently juice lemons and limes. You should never buy juice that comes in a plastic lemon or lime container. It is treated with citric acid and has a bitter flavor. Your cooking will be elevated if you use fresh lemon in vinaigrettes and sauces. This tool is also great for making fresh-squeezed margaritas.
Fish Spatula
Also known colloquially in the professional kitchen as a fish spat, this is a metal spatula that is ideal for flipping fish. Its long texture allows you to to flip fish or chicken that is long and awkwardly shaped. This metal tool can also get “in there” to meat or seafood that has unfortunately stuck to the pan, without destroying it.
Thermometer
While I think it is best to use the senses to test doneness. If you like your steak rare it should feel squishy. Chicken is done when the juices run clear. And you’ve definitely overcooked your salmon when there is coagulated albumin running out of the fish.
Here are some general guidelines for temps to cook your protein:
Fish: 110˚F
Chicken: 165˚F, 155˚F (roasted chicken)
Beef: 125˚F
Strainer
In professional kitchens they do a lot of straining with fine mesh cone-shaped strainers. They strain out the fibrous materials, so that beet purée is smooth and silky. As a dietitian, I don’t like to strain out the nutritious fiber, but I still find this tool useful for catching seeds when juice or rinsing herbs quickly.
Ice Cream Scoop
Ironically, I rarely use this for ice cream. A scoop like this great for getting meatballs all the same size or for shaping protein balls or chocolate truffles into perfect spheres.