Your favorite cooking tool?
May 30, 2010 | 11:29 pm
#16
Join Date: Mar 2007
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I use my traditional fish spatula for lots of different things. My Deglon 8" chef knife that I bought in Paris in the days of 88 cent Euros fits my hand perfectly, and my cast iron pan gets a lot of use. For sheer fun, I love my salmon knife that you can bend to almost 90 degrees, and that makes skinning a fish or slicing gravlax a breeze. Lately I've been really into my old Farberware roasting pan that I can put on top of the grill and roast whole chickens over the flame. And of course, tongs are a must.
May 31, 2010 | 6:07 am
#19
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May 31, 2010 | 7:48 am
#20
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Tools that get the most use:
Peeler, crock pot, ladle, chef's knives, dishwasher, wok, cutting boards, tongs, spatula.
My favorite:
Bottle opener.
Peeler, crock pot, ladle, chef's knives, dishwasher, wok, cutting boards, tongs, spatula.
My favorite:
Bottle opener.
May 31, 2010 | 8:21 pm
#22
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how long does it take to heat up?
are you a baker? I think the only time I use a measuring cup is for rice.
I'd have to say my grill if that counts as a tool.
I think I have ok knife skills (been in foodservice awhile ago), that said, I've never felt the benefit when using fine knives.
I'd have to say my grill if that counts as a tool.
I think I have ok knife skills (been in foodservice awhile ago), that said, I've never felt the benefit when using fine knives.
Jun 1, 2010 | 3:40 am
#28
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Definitely a good knife.
However, the anodised griddle pan and silicone-coated tongs follow shortly afterwards. Griddled, fresh asparagus (and this is the season for it, after all) was a revelation. So much tastier than blanching...
However, the anodised griddle pan and silicone-coated tongs follow shortly afterwards. Griddled, fresh asparagus (and this is the season for it, after all) was a revelation. So much tastier than blanching...
Jun 1, 2010 | 5:35 am
#29
Join Date: Jul 2008
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Definitely my stone mortar and pestle. I even lugged it back to Sweden from a trip to Thailand. Glad they did not weigh my carry-on.
Great for making homemade spices/rubs and for bashing up herbs for whatever meal I am making. It also makes for a nice bookend for my cookbooks!
Great for making homemade spices/rubs and for bashing up herbs for whatever meal I am making. It also makes for a nice bookend for my cookbooks!
Jun 1, 2010 | 7:49 am
#30
Join Date: Sep 2005
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I give it 10-15 minutes, which lets me ignore it while it heats up by itself.
I suppose it could get to temperature more quickly if I were to hover over it, but prep work (or sitting beside it with a drink and a book) seems like a better use of the time.
I suppose it could get to temperature more quickly if I were to hover over it, but prep work (or sitting beside it with a drink and a book) seems like a better use of the time.