4. Auxiliary Utensils
At the conclusion of the "cold" culinary weapons (knives), we have to address the minimum set for sufficient support of kitchen utensils. Here they go:
We need grater, in general, for example, for the apple puree, breading crumbs, as well as cooking "draniks" and the like. One good stainless steel 4-side grate, in principle, is sufficient. The main things in grater selection are its walls thickness and quality, especially of the upper handle. Grater must be able to withstand some very decent pressure from the top, thin-walled products with frail handles will collapse in a time.
Vegetable slicer may serve as a nice complement to the grater
There are vegetable slicers with replacable cutting surfaces which will allow quickly and qualitatively slice vegetables by dices, straws and slices of various sizes and thicknesses.
Pay particular attention to the quality of the holder of the vegetable slicer. The holder should have to be tough and able to live long. Unfortunately, the lack of such holder makes the vegetable slicer very unsafe utensil.
Also we will need sieves and strainer
Two titles of each. One sieve to sift such as flour. The second sieve to grate anything, such as red beans used for Armenian soup cooking. This is the thing, I would say. I will tell you how to cook it somehow later.
I would recommend conical shape sieves (there are). The product is backfilled into the sieve and just pushed with a pestle for mashed potatoes. Very convenient.
One colander to have is a classic, the one with a handle. To wash fruits and berries. Second — panlike shape, it is convenient to lift the finished pasta (spaghetti, for example. Not to be confused with the tomato paste). But you can certainly do with only one colander, it is up to you.
Next is all sorts of spatula, as well as ladles and skimmers
This is always selected at ones taste, taking into account the type of the kitchen utensils. Teflon to Teflon, as the saying goes. The main thing is that these tools are not to be too flexible. Better more solid. In any case, you will not do without wood here. Wooden spatula and spoon must be always at hand.
Again, feel free to pick and choose. This all depends on how you hand was set, in other words, how and with what you rolled out dough for the first time. Typically, it remains for life. Personally, I use only thin (1 cm in diameter) and long (1.5 m) rolling-pin, which can roll out 1 kg of stiff dough into a thin sheet at one stroke. Because this is the way my grandfather did, and so did my grandmother and mother. Consequently, I can not roll out in another way.
Once you’ve gor a brand new rolling-pin, remember, to carefully wipe it with dry towel and then treat with oil, any plant (refined!) oil. Oil will soak, and the dough will not adhere to the clutch.
Just in case, note: rolling-pin cannot be washed! Just wipe it thoroughly with dry tissue after use.
What is left? Perhaps a pair of kitchen pliers and a cookery needle
The pliers are mandatory. It is inconvenient to turn over steak in a pan with a fork to the cook and traumatic for the pan.
The needle is optional, but very helpful. First, to determine the readiness of meat or poultry. It is better pierce the food with a thin needle than make four holes with a fork. Second, kitchen needlw is useful while stuffing poultry as a sewing tool.
Well, in general, that’s all with kitchen utensils.
Once again, all that I showed you, knives, boards, nets and so on is a sufficient minimum kitchen set.
With this set you can get almost everything. But this does not mean that you do not have the right to add anything that you feel is useful. Do not refuse to take the pleasure in, buy whatever you want — knives for pizza, cakes, etc. Even a kitchen combine.
About kitchen processors, mixers and other “electric monsters” we will talk separately
Contents of 4. Auxiliary Utensils:
see parent chapter
see parent chapter