Basic Cooking Utensils (Part 2)
Thursday, June 14th, 2007 by The Cooking Guy Subscribe To Our Feed
Here is the second part on cooking utensils. I have added some tips to help you along.
Utensils and other Oddments
- Spoons are a must, be it big ones or small ones. Whether it’s wooden, metal or plastic is entirely up to you. I would personally go with the wooden or metal spoons, unless you’re getting good quality plastic. The cheaper plastic spoons tend to turn very rubbery on you at the most inconvenient times.
- Knives should be chosen with an eye for quality. Anything less will leave you wallowing with a dull blade and the frustration of not being able to even cut a tomato after a few days. Knives can come as sets or they can be bought individually. If you’re buying your knives individually go first for an 8 inch chef’s knife, a serrated bread knife, and two or three paring knives between 2-3 inches in length.
- No matter what spoon you buy, you should invest in at least one long handled wooden spoon to get you out of a tight corner. These are an invaluable part of your cooking implements.
- A good spatula for all those fry-ups you’re going to be doing!
- A ladle is good for soups and sauces alike
- A whisk for “whisking” up a light and fluffy omelet
- Foil comes in useful for baking and for preserving or storing foods
- Cling film is essential for the odds and ends that always seem to need doing, just be careful not to get it over your hands. It becomes slightly difficult to control then.
- Paper towels can be used for just about anything from patting down wet foods, to sopping up spillages, to draining off the excess oils from fried foods.
Hopefully, you have found this list useful to help you get started in cooking.
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