Miss Sallie’s top 5 utensils to have in your kitchen.
Apart from having a good ability to follow a recipe and liking for cooking you could benefit from having some good utensils they don’t have to be super expensive. But I always say buy the best quality you can afford. Recently I was listening to a radio article, and they asked their regular chef contributor what their top utensils would be for a kitchen. And I was thinking to myself what mine would be so I have put my own list together. Mine were a little different to the chef on the radio. But remember I am a patisserie chef which means i have different needs when it comes to cooking. But some of these options are still relevant.
Miss Sallie top 5 utensils for a Patisserie kitchen
Number 1 utensil:- A GOOD KNIFE.
Now I have always had some good knives in my kitchen but not very expensive and when I lived in France I was sick of my crappy knives being blunt, so one day i went out and bought myself a really expensive knife….a wusthof knife and sharpener called a steel. When enrolling in my patisserie diploma students received a case of kitchen utensils, we would need during our diploma which included many knives also wusthof’s. But I also went to a very famous cooking shop in Paris “e.dehillerin” and bought a fairly inexpensive knife it doesn’t have a brand name and is one of my favourites. If you are getting good quality knives make sure you get a steel to keep sharpening your knives throughout the year….I have also read you need to get your knives professionally sharpened at least once a year.
Number 2 utensil:- SPATULAS.
When I am cooking cakes I always need a spatulas and I have many which are not all the same quality. Try for a mid-range priced spatula, one that bends a little but is not so bendy it doesn’t pick anything up, or one that is so stiff it also wont pick anything from your bowls your best spatula should be firm. You can also use the scrapers without a handle and these do come in handy I prefer the flat hard plastic types to the thick silicone ones.
Number 3 utensil:- CHOPPING BOARDS.
In a professional situation you need to have different colour boards for different foods e.g. red for raw meat, blue for fish, yellow for cooked meat usually you have to have polycarbonate or hard plastic boards and not wood, but honestly if you are not running a commercial business which you need to follow proper food and hygiene practices I would invest in 1 or 2 nice wooden chopping boards and make sure you clean them well after each use to ensure you don’t induce food poisoning to the people you are feeding.
Number 4 untensil:- BOWLS.
I have always been a buyer of bowls and love little “pinch” bowls and have a large collection. they come in handy when you’re measuring herbs and spices etc where you need little quantities. But I also like having good size large bowls for mixing creams, egg meringues and cake batter and biscuit doughs. I personally like stainless steel (which you can also use in the microwave). and are better for some activities like tempering chocolate.
Number 5 utensil:- WHISK.
Personally I don’t think there is much difference in whisks, but I do have few because it seems when you need them you never have enough. but don’t buy an el cheapo one they are not good quality and usually fall apart really quickly and you will need to replace them regularly. Try to buy a good quality whisk in this case.
Once you get some of these basics then start looking for other things like scales (especially if you are ccoking patisserie) because you need precise measurements when cooking cakes and biscuits, rolling pins graters and other utensils like saucepans and bowls.