People often comment when they visit my apartment how I have literally every kitchen appliance and utensil known to humankind (given that I also just bought a molinillo, I think this is probably true).
It makes cooking extremely efficient simply because I have everything. But when I cook at friends’ apartments, the process becomes much more drawn out, and when you’re trying to ball out with risotto on a weeknight, ain’t nobody trying to spend 4 hours over the stove.
So I wanted to share a few of my essential kitchen tools. These are the things I cannot live without and that I think everyone should have in their kitchens if you want to upgrade you cooking from eggs on toast (which is still delicious, so no judgement there).
What are some tools you guys use? Have I missed anything? Let me know!
KitchenAid: For anyone who bakes, you need one. I honestly wish I had two. With three attachments, you can mix batters, whip egg whites, and stir dough 3x faster than by hand. You don’t need the newest model, but the newer versions do have fun colors (mine is lime green).
Whisk: And one that has a sturdy handle. For quick mixes, like beating eggs before cooking, a fork isn’t going to evenly distribute everything. Plus, whisks are how you get that wrist motion in the kitchen.
Offset Spatula: Again, this is mainly for pastry nerds, but it’s also something I wish I had multiple of. Use it to evenly spread frostings or batters in pans.
Toothpicks: These are the easiest way to check if things are fully cooked. Check yo’ quickbreads, check yo’ meat, check yo’ quiches. Everything.
Pastry Brush: This is great for savory or sweet cooking. Savory—baste your meats and utilize all cooking liquids. Sweet—Grease baking dishes evenly, or glaze finished tarts. You don’t need a giant one; the smaller ones are perfect.
French Rolling Pin: I’m a sucker for the French-style rolling pin. I feel that it gives you more control when rolling out doughs because you have to put real arm strength into it. Plus, when you beat doughs, it feels way more powerful.
Digital Scale: Everyone who cooks professionally measures by weight. It’s way more accurate and ensures consistency of product. I like this one a lot.
Measuring Cups and Measuring Spoons: If you really don’t want a scale, then please, please get measuring cups and spoons. I can’t tell you how little you actually know about “eye-balling” until you put 4x the salt in something and render it inedible.
Mixing Bowls: These nested stainless steel ones are what we use all the time in the kitchen, and they are amazing. They store easily, and you can use them based on the amount you are cooking.
Ramekins: These typically are for baking single portions, but I tend to use them more during my mise en place to hold ingredients after I’ve chopped them. It keeps your workspace organized.
Silpat: Another pastry necessity. Parchment paper is thin and can burn if not cut properly. Silpats are durable silicone mats that you can put literally anything on and they won’t mess things up. I recommend having at least two, or buying a larger pack and splitting with a friend.