7 must-have kitchen tools

7 must-have kitchen tools

For the job of preparing meals, kitchens require the appropriate tools. 

Aside from knives, there are certain kitchen tools that every amateur and professional chef should have because they are useful instruments without which we would be unable to achieve anything in the kitchen. 

We went on a mission to identify seven fundamental culinary tools, or utensils, that no cook should be without.

PEELERS:

When stocking up on the essentials for your kitchen, make sure you have a good, sharp peeler for peeling veggies and fruit, as well as making veggie ribbons. 

For roots like ginger, the very compact peel of the pumpkin, or the stem of the asparagus, a potato peeler with a micro-toothed blade is also useful.

ZESTER GRATER

There are recipes that require finely grated components, whether you have a mixer or a robot. 

This is why a grater, but not just any grater, is a must-have kitchen tool. 

In the kitchen, the Microplane zester grater is a must-have. 

No other grater comes close to achieving that level of cutting perfection.

STEEL AND SILICONE SPATULAS

Steel spatulas with stepped and straight edges, as well as silicone spatulas, are ideal for spreading, and mixing preparations from bowls or terrines.

CHOPPING BOARD

We need a cutting board before we can put anything in the pot. 

Not all cutting boards are created equal. 

A good cutting board should be durable and suitable for all ingredients such as meat or vegetables. 

It doesn't have to snap after a couple of frantic cutting sessions. 

Although glass and granite are easy to clean, they are not good for knife blades. 

Bamboo wood, on the other hand, is extremely gentle on the blade, while beech wood is extremely robust. 

Almost all high-quality cutting boards are made from woods that are also antimicrobial. 

In other words, the ingredients in the wood kill some of the bacteria that stick to the board. We need a cutting board before we can put anything in the pot. 

Not all cutting boards are created equal. 

A good cutting board should be durable and suitable for all ingredients such as meat or vegetables. 

It doesn't have to snap after a couple of frantic cutting sessions. 

Although glass and granite are easy to clean, they are not good for knife blades. 

Bamboo wood, on the other hand, is extremely gentle on the blade, while beech wood is extremely robust. 

Almost all high-quality cutting boards are made from woods that are also antimicrobial. 

In other words, the ingredients in the wood kill some of the bacteria that stick to the board. However, after processing the meat or fish, we recommend cleaning wooden cutting boards with at least 60 degrees hot water for safety, as hazardous microorganisms die at this temperature. 

Cutting boards made of food-grade polyethylene, preferably of high quality and compactness, can be used in professional or even residential kitchens. 

The latter are simple to clean, and any remaining bacterial load on the surfaces can be readily eliminated in the dishwasher or with the use of appropriate cleaning agents.

KITCHEN TONGS

The tongs resemble expanded cook's hands and come in handy in the kitchen. 

They're used to not only flip huge bits of food, but also to slide components into a pan or roasting pan without risking burns.

STRAINER

For draining boiled pasta and vegetables, every kitchen requires a heavy-duty stainless steel fine mesh strainer. It's also good for draining canned beans and just-washed veggies.

NON-STICK PAN

The ingredients are moved to the pan after they have been sliced. 

A non-stick aluminum pan with a high-quality approved coating is perfect. 

Cooking with aluminum is speedier, and the non-stick coating ensures easy cooking of a variety of foods while using less oil or butter. 

So we need a good non-stick pan if we wish to cook rapidly, at low heat, or sear. 

Choose a pan that isn't too big or too tiny for the job.