I’m kind of particular with kitchen equipment and over the years I’ve collected a number of things that I really rely on. I always find it interesting to see what people really use in the kitchen, so I thought I’d share with you my “must haves”.
1. I LOVE the Microplane grater, it’s fantastic for parmesan or zesting and retains its sharpness. It’s only for very fine grating so doesn’t replace the regular grater but the ease in which it will roll the parmesan or zest onto your your dish is incredible. I can’t rave about it enough, it’s also inexpensive, which is a bonus!
2. Why would I put the humble wooden spoon in? Because I see a lot of homes with only plastic or metal spoons! Wooden spoons have smooth curves that are gentle on the ingredients, it won’t heat up if left in the pan, prevents food from sticking and won’t scratch the surface, not to mention, how nice it feels to hold. Plastic, I wouldn’t use in fear of chemicals. I do use metal spoons but mainly for serving the food.
3. Of course I had to but a “casserole” or French oven in the list;) I don’t own a Staub, although I wouldn’t mind trying it out as apparently that’s what the chefs in France use. I’ve got a couple of vintage raw cast iron ones with no name, just a number and another vintage one that’s enamel coated like a Le Creuset. Cast iron casseroles can cost a small fortune, however I have seen some that look good and are solid in Ikea and stores like k-mart. Although I haven’t tried them, I have purchased an inexpensive enamel coated cast iron baking dish from a supermarket that’s been great. Casseroles, or “cocottes” as they call them in France, get a work out in my kitchen and I use them for everything from stews, roasts, pasta sauces and soups in the winter and in the summer – ratatouille!
4. Garlic press. Why? Because I I’ve been through countless ones and have been so frustrated that they would always break. Finally Guillaume’s grandmother gave me one that she’s had for decades and it works beautifully. I found this one on the net that has the same shape ,and like mine also pits olives.
5. Good sharp quality knives are so important, if they’re blunt, they’re dangerous and are difficult to use. We have a set of Mundial knives, some vintage Laguiole knives and a couple of Ikea ones. I use them all but funny enough find myself using the Ikea one the most because it’s heavy and the size is great for my hands. The good thing about knives is that you can build your collection as finances permit. Good to have a paring, slicing, chefs, carving and bread knife in the collection. One day I hope to own some knives handcrafted by New Zealand artisan Peter Lorimer, they’re exquisite.
6. Tagines… the succulent meat from a tagine – nothing beats it and the dishes usually cooked in a tagine allow you to experience the delights of slow cooking during the summer. I’m a fan of the no name traditional clay ones.
Do you have any must have equipment that you use?
Thanks for stopping by everyone and see you Wednesday! Mel x