580914 Wed Dec 17 12:44:43 -0800 2008 168 41 Cookware 0 4254453 As I reorganized my kitchen cupboards looking for food to donate to the annual food drive in my town, I was astonished at how many gadgets I've accrued over the years. All of them are important for one reason or another, but I began to wonder "hmmm... if I could only keep five, what would they be, and why??". So here's my list (at least for today!): 1. Kitchen timer- Without it, my kitchen would be in a perpetual state of smokiness due to burned foods 2. Chef's Knife- Ok, so you expected this one... Slices, dices, chops, and essentially makes me feel like a "real chef"... 3. Baking Stone- Always in my oven, it regulates the oven temperature even when the door is opened to check on food. Baked goods rise super high, and get light texture, pizza gets a nice crispy crust 4. Microwave Oven- (does that count as a "gadget"?)- Plate warmer, re-heater, defroster and can be used to cook lots of quickie foods (nachos anyone?) 5. Grater- I used it to grate veggies, of course cheese, but also to grate whole nutmeg and other spices (the grater edged my coffee grinder out due to its versatility) I'm eager to hear what other Chowhounders would choose and why... who knows, maybe we'll discover some new gadgets that might displace ones on our current lists! Wed Dec 17 12:44:43 -0800 2008 205148 ideabaker 1 4254474 In no particular order Instant read thermometer (Thermapen) Tongs Chef's knife Cutting board (not really a gadget) bench scraper Wed Dec 17 12:50:29 -0800 2008 4254453 124339 bnemes3343 2 4256048 bnemes3343, I've been wanting one of those Thermapens for so long... are they expensive? Is it a digital readout or analog (I have a meat thermometer but it is analog and moves slowly; hence, it's easy to overcook things!)? Thu Dec 18 04:44:38 -0800 2008 4254474 205148 ideabaker 3 4256155 Yea, somewhat expensive. Close to $100. But so nice. digital readout that only takes a few seconds. Americas Test Kitchen rated a less expensive one fairly high too. Can't remember which one it was, but you might find it on their site. I just purchased a remote thermometer (probe in the meat and readout outside the oven on the counter); will try it for the first time next week at Christmas. Thu Dec 18 05:56:27 -0800 2008 4256048 124339 bnemes3343 4 4258788 I have an "AccuRite' instant read thermometer that runs off a tiny battery, has an off/on button, a F/C button, and comes with a pocket sleeve with clip for chef's. It's extremely accurate and fast. Got it at Walmart for under ten bucks. Thu Dec 18 23:15:51 -0800 2008 4256155 112096 Caroline1 5 4276095 I'm on my second AccuRite in under 2 years. It works alright, but it is not very durable. Just before Xmas ours went wonky, then stopped working and finally the battery holder thingie broke when we tried to put in a new battery. Consider it a disposable gadget - which you would expect for $10. Sat Dec 27 12:09:29 -0800 2008 4258788 12631 dinin and dishin 1 4254993 Spider (strainer thingy...) pasta rolling/ cutting attachment for my kitchenaid silicone spatula Microplane!!! dutch oven (not really a gadget....guess we all have one on our lists) Adam Wed Dec 17 16:17:18 -0800 2008 4254453 154787 adamshoe 2 4256050 adamshoe, a lot of folks are going for the microplane, I need to check that out. As for the Spider, I can't imagine what that must look like. Does it take up a lot of space? Thu Dec 18 04:45:28 -0800 2008 4254993 205148 ideabaker 3 4256080 I have two spiders (different sizes) and I love them. They sit in my utensil jug on my counter. There are a few different kinds out there, but mine look like woven wire baskets, roughly 4-5 in. across, attached to bamboo handles. (Some are all metl, and some have finer meshes than others.) They are terrific for removing fried food from hot oil, dumplings from their liquid, etc., anything where you need to remove solids from liquids quickly without draining the cooking liquid away. And because of their size and shape you get a lot of the food out at one sweep of the spider. Thu Dec 18 05:11:30 -0800 2008 4256050 63569 flourgirl 4 4258189 Flourgirl, I see those in my Chinese cookbooks a lot. Outside of frying, do they have other uses (I rarely fry in oil deep enough to use the spider)? Thu Dec 18 17:43:17 -0800 2008 4256080 205148 ideabaker 5 4258903 Useful to pull out things out of boiling water or stock, ie cooking dumplings, blanching vegetables, pasta Fri Dec 19 03:18:53 -0800 2008 4258189 133802 chocolateman 6 4285185 Chocolateman, I usually steam dumplings... could I have been boiling them all this time without the whole steamer contraption? If so, I've gotta get a Spider... Wed Dec 31 06:36:14 -0800 2008 4258903 205148 ideabaker 1 4255449 Knives, pots, pans, cutting boards, and the like I exclude because they really aren't gadgets. We use the timer on our range, so no separate gadget required. Somehow survived lo these many years without a microwave. Toasters, blenders, mixers and coffemakers fall in the "too big to be a gadget" realm. Box grater Oxo Peeler Garlic Press Immersion blender Cast iron waffle irons Wed Dec 17 19:24:29 -0800 2008 4254453 219575 MikeB3542 2 4255558 Agreeing w/re to non-gadgets, timer and small appiances. Tongs Spatula Sieve Colander can opener Wed Dec 17 20:12:39 -0800 2008 4255449 10877 Sarah 2 4256039 Mike B3542, what exactly is an immersion blender, and how do you use it in your kitchen? Thu Dec 18 04:40:01 -0800 2008 4255449 205148 ideabaker 3 4256317 An immersion blender is a small appliance that allows you to process (blend) things in a bowl or a pot that you would normally use a blender for, without needing to transfer to a special container. Say you have potato leek soup on the stove, you would blend the contents with an immersion blender in the pot on the stove. Sometimes it is also known as a stick blender. There is talk about the best one here. http://chowhound.chow.com/topics/577116 Thu Dec 18 07:13:47 -0800 2008 4256039 133802 chocolateman 4 4257398 Thanks, chocolateman, I've seen those before, just didn't know what they'd be used for. I especially like the fact that with one it is not necessary to mess up a whole blender container. Thanks also for the link, would hate to be disappointed with the wrong one! Thu Dec 18 12:27:45 -0800 2008 4256317 205148 ideabaker 2 4258196 Mike and Sarah, I need that separate timer (though I have one on the digital readout of the oven) because I tend to wander off, particularly when toasting bread in the oven for crostinis or other starters. Something interesting comes on tv, I decide to throw the wash in the dryer, etc. and the next thing I know smoke alarms are going off. If i use the detached timer, I just take it with me and when it goes off I can get back to the kitchen in time. Guess my screen name is wrong... should be "distractedcook" :-). Thu Dec 18 17:47:41 -0800 2008 4255449 205148 ideabaker 1 4255886 1. One particularly beautiful, but more importantly *functional*, stainless steel sieve 2. My beloved whisks, collectively. 3. Curved OXO hand grater 4. 10" Chef's knife 5. (Three-way tie, sorry) My LC silicon spatulas, spoonulas (again, collectively); one especially durable hand can opener; my pour spouts for my EVOO and vinegar bottles Wed Dec 17 23:50:47 -0800 2008 4254453 244717 Steady Habits 2 4256045 Steady Habits, I got a giggle with your three-way tie... I also had a hard time not putting my silicon spatulas and spoonulas on the list... I use them every day for something! I've been using a regular metal funnel to pour EVOO/vinegar and it is so messy. Maybe need to invest in those pour spouts. Are they the same ones that can be used with wine bottles? Thu Dec 18 04:42:42 -0800 2008 4255886 205148 ideabaker 3 4256875 And one of the gadgets I'm *missing*, idea, is a funnel to pour my EVOO from the tin into my bottles. Eek, you're right--what a mess, LOL. I'm looking for a funnel (casually), but I only seem to see plastic, melamine or collapsible silicon. I want stainless steel, in two or three sizes. I don't want to have to sell one of the kids to get them, but I am willing to pay a fair price so I can finally get the funnels of my dreams, buy 'em once, and forget about it. I don't actually know if the pour spouts I have are used for wines. Are you talking about the liquor jigger tops (sorry, don't know what they're called) that allow out a pre-measured amount? If so, mine aren't that high tech. They all have one-sized fits many rubber gaskets that allow me to use them in a few different sized bottle openings. A couple of them have two different sized apertures in them, so that you can pour the condiment fairly quickly from one side, or drizzle it in smaller amounts from the other. Except for the rubber gasket, they are stainless steel. You can often get a freebee plastic, but metal-toned one when you purchase a boutique oil or vinegar, etc., but that metallic paint doesn't survive the dishwasher, and I wouldn't reuse them without running them through that. Hence, my preference for the SS. Not to hijack your thread, idea, but if things are working better for you now that you've reorganized the cabinets, I'd love to hear if you any wonder solutions for...general mess, ha! No, it's really not that bad. I do have some designated pan drawers, which are great, and certain drawers that are outfitted nicely for their use (e.g., knife drawers, silver ware drawers)...but, OMG, my junk drawers. If they really *were* junk drawers, that would be fine, but they actually contain things I use often and they drive me crazy. I know I could fix 'em up by dispensing some of the universal cure-all (money), but I'd prefer to organize AND keep my right arm, if at all possible. Thu Dec 18 10:00:28 -0800 2008 4256045 244717 Steady Habits 4 4257925 Steady Habits, my funnels are all plastic, and while the one with a more squared off bowl is a little less messy, they both pose a problem because the oil forms a residue in the funnel itself and it is very hard to clean out (I end up soaking them in a basin of bleach/dishwashing liquid and hot water solution to loosen the oil up. I too would love to get a great set of affordable metal funnels. As for your junk drawer, wish I could help... I have two of them full of gadgets and it takes an average of three attempts to open or close the drawers due to handles or oddly shaped implements poking out. I did get a large crockery utensil holder which made some space, but then I rapidly filled it up with other stuff. I'd be interested in how to better organize the gadgets (pizza cutter, apple corer, sushi paddle, rice spoon, onion holder (for slicing). Right now, mine are fitted around each other like an puzzle with no solution! Thu Dec 18 15:38:53 -0800 2008 4256875 205148 ideabaker 5 4263027 I have metal and plastic funnels and have never had a problem cleaning. I just toss them in with all the other hand washing stuff. Dawn and hot water. No problem Sat Dec 20 20:24:28 -0800 2008 4257925 131001 c oliver 6 4263169 I have a half dozen plastic funnels that run in size from very small to pretty large and have never had a problem cleaning them. I just put them in the top shelf of the dishwasher. Squeaky clean! Sat Dec 20 22:06:47 -0800 2008 4263027 112096 Caroline1 7 4263437 I've always done the dishwasher in the past, however at this time I don't have access to one! But the hot soak in soapy water with the capful of bleach (a trick I learned twenty years ago when teaching pre-school) has always done the trick! Sun Dec 21 06:13:14 -0800 2008 4263169 205148 ideabaker 5 4263393 I'm one to talk, since I've never been there, but Ikea (and others), have all sorts of adjustable drawers, racks and specialized implement holders. I am planning the remodel of my kitchen and plan on having runners to hang our wine glasses from, wire racks for vertical storage of lids (that mount on the inside of a cabinet door) and then utilize bins and adjustable dividers to control the rest. Sounds like your drawers are too shallow. At the moment, my biggest (minor), problem is when our maid comes, and like the absent-minded professor, puts things in the oddest places. Then it becomes like an Easter Egg hunt! Sun Dec 21 05:36:31 -0800 2008 4257925 137946 Scargod 6 4263572 Hate it when that happens! Honest to god, I had one put my lettuce in the FREEZER!!! Fresh off the boat from a tribal area of Africa. <sigh> The "housekeeper," not the lettuce. Sun Dec 21 07:47:12 -0800 2008 4263393 112096 Caroline1 1 4255976 Chef knife Can opener Grater/microplane Spatula Strainer Whisk Additional things that are important peeler, paring knife, thermometer, tongs, wine key Thu Dec 18 02:53:44 -0800 2008 4254453 133802 chocolateman 2 4256047 chocolateman, how do you use a wine key?? Thu Dec 18 04:43:12 -0800 2008 4255976 205148 ideabaker 3 4256330 A winekey is another name for a corkscrew. Usually it comes with a foil-cutter and a bottle opener. They come in so many permutations, but I prefer the simple waiter's winekey. There are those that are gas powered, table mounted, double action, etc. I tend to use a bit of wine in my cooking, in addition to the normal use. Thu Dec 18 07:20:01 -0800 2008 4256047 133802 chocolateman 4 4257896 Ah, chocolateman! I do have several of those around (they become harder to find the more glasses of wine one enjoys). Haven't needed one in a while as I've been drinking a lot of New Zealand wines which tend to be screw top. Now that you mention the winekey, I think I may stroll over to the cellar and see if I can make use of mine right now :-). Thu Dec 18 15:25:35 -0800 2008 4256330 205148 ideabaker 4 4268876 ""I tend to use a bit of wine in my cooking, in addition to the normal use."" Zver zet zoaded? Zic! ;-) (Ever get loaded? Hic!) Tue Dec 23 09:35:48 -0800 2008 4256330 60276 RShea78 1 4256923 1. Silicon Tipped Tongs 2. Digital Read Thermometer 3. Microplane Grater 4. MANUAL can opener (my overwhelming hatred toward electric can openers is best expressed elsewhere! :o) 5. Tie: Mini Spatula, Immersion Blender Thu Dec 18 10:13:38 -0800 2008 4254453 225785 kb8240 2 4257013 Re number 4...no, go ahead and express it. Animosity (toward electrical can openers only, I promise) loves company. (Although, I am certainly agreeable to offering dispensation for anyone who suffers from arthritis or other medical situations and for whom machines make thing easier.) Thu Dec 18 10:39:25 -0800 2008 4256923 244717 Steady Habits 3 4263033 Me too, me too :) I actively dislike small appliances that serve a single purpose - one that can be accomplished without electricity - like you, excepting those with medical issues. Sat Dec 20 20:26:55 -0800 2008 4257013 131001 c oliver 2 4257913 kb8240, I think Santa may have a bit longer list for me this year than originally thought... I'm seeing a theme here, the digital thermometer, the microplane and immersion blender. Question... the mini spatula; am I right to think it is just a spatula, only smaller? In what cases is a mini spatula indispensable? Thu Dec 18 15:32:49 -0800 2008 4256923 205148 ideabaker 3 4258284 Getting every last bit out of your mustard/ mayo/ jelly jar or other small-necked vessels. Adam Thu Dec 18 18:22:20 -0800 2008 4257913 154787 adamshoe 4 4258509 adamshoe, I've seen those and they are not expensive... will have to grab one the next time they show up at the market. Thank you! Thu Dec 18 20:13:23 -0800 2008 4258284 205148 ideabaker 1 4257066 Setting aside all my various spatulas, knives of various sizes and functions, spoonulas, wooden spoon collection, spiders, ladles, tongs, etc. ..... my top five gadgets are: Steamer tray OXO veggie peeler Box Grater Swingaway manual can opener Garlic press another four are: citrus zester wooden reamer melon baller (for scooping out various seeds) nutmeg grater Thu Dec 18 10:54:20 -0800 2008 4254453 75332 Gio 2 4257930 I discovered my wooden reamer in the back of my gadget drawer the other day and it took me several minutes to remember what it was, and what it was for. I think we used it once to make mojitos, but do you have other uses? Thu Dec 18 15:40:22 -0800 2008 4257066 205148 ideabaker 3 4258061 Primarily I use my ancient reamer to juice citrus fruit when needed in various recipes. Very handy when a little bit of lemon or lime juice is needed.... other than that, I use my equally old glass citrus juicer that builds up muscles as you press down on the corregated thingy in the middle....on the glass tray that catches the juice.... Does any one know what I'm trying to describe?....... Thu Dec 18 16:45:34 -0800 2008 4257930 75332 Gio 4 4258166 Oh, I know that one, I have my gran's old one and use it for juice. I thought you were talking about the wooden stick that is slightly knobby on the end used to mush up stuff. Come to think of it, I think it is called a muddling stick or something like that, not a reamer... oops, my bad! I have hers, which catches the juice in the rim, and another that has the glass top with the reaming part that separates from a matching (rose depression-like glass) bowl on the bottom. Unfortunately the bowl got broken by an ex-boyfriend so now I use the top with whatever bowl fits. Great tool, and a classic! Thu Dec 18 17:34:45 -0800 2008 4258061 205148 ideabaker 5 4258267 Well - I did mean a wooden reamer thingy.... http://ecx.images-amazon.com/images/I/31YS3MVC53L._SL500_AA280_.jpg But I also have an antique glass juicer: http://bgiftsinternational.com/pro772433.html I use both regularly. Thu Dec 18 18:18:39 -0800 2008 4258166 75332 Gio 1 4258066 -Water kettle (it's powered, does it qualfy as a gadget?) -Coffee press -A good peeler (Kyocera makes an awesome ceramic bladed peeler) -A good, sharp pizza cutter (better and faster than a knife at some jobs I do often, they're not just for pizza!) -Mortar and pestle Comments on others' choices: -Can opener: I prefer pull-top cans, but true, not having a can opener limits you, so I guess you could call one a must-have. -Microplane: Yeah, if you're going to get a grater, might as well make it a Microplane. And too, if you want grated or shredded cheese, you'd be hard pressed to make do with knife skills alone, so okay, another 'universal' must-have. -Knives: Another 'universal', shouldn't need to say it kinda thing. Like cutting boards. Imagine not having a cutting board. I tried to come up with the things that aren't totally necessary, but are the things in my kitchen I use a lot that I'd prefer not to give up using. Thu Dec 18 16:46:08 -0800 2008 4254453 103787 ThreeGigs 2 4258181 ThreeGigs, I laughed aloud at your comment on imagining life without a cutting board. In my first apartment, the countertops (and my dull knives) attested to the necessity of one. I'm curious to know how you use the pizza cutter, outside of for pizza. I use mine only for pizza (didn't think it had other uses) so it spends most of its life in its plastic sleeve in the utensils/junk drawer of my kitchen. Am sure it would be thrilled to come out and play more often! Thu Dec 18 17:39:57 -0800 2008 4258066 205148 ideabaker 3 4260556 Cutting quesadillas, or tortillas for chips. Cutting pastry. Roll it next to a pie pan and it cuts the crust at the edge. Roll it repeatedly over things that need to be minced, like herbs, or even scallions. Like a mezzaluna but better. It cuts brownies nicely, although it doesn't get to the edge of the pan (although my next time making brownies I'll be using a rectangular springform). I just used it the other day to trim the rind off of some store-sliced ham. I think it's just that once I got a half-decent pizza cutter, I stopped thinking of it as a pizza cutter, and instead think of it as a 'round knife'. Fri Dec 19 14:50:32 -0800 2008 4258181 103787 ThreeGigs 4 4260636 What great ideas ThreeGigs... I don't know if mine is a "half-decent" 'round knife'... it cost about fifteen bucks... but I will definitely be taking it out more often. I especially like the cutting tortillas part (I've been using a knife all these years, and ripping the tortillas or cutting my own fingers trying to hold the tortilla in place!). Thanks for the tips! Fri Dec 19 15:22:07 -0800 2008 4260556 205148 ideabaker 1 4258220 There have been days when I've almost wept with joy for my OXO peeler - it is the single most amazing kitchen utensil I own. I also have this massive Cuisinart stainless steel saute pan that I use nearly every day - 14", 5 1/2 quarts. I thought it would be too large to be practical... but I was wrong. Those are the only two kitchen items that make me weak - however, I have a whole host of UNuseful utensils (garlic press, assortment of whisks, grapefruit knife, Cuisinart mini-prep, 12" grill pan)... a story for another time :) Thu Dec 18 17:57:32 -0800 2008 4254453 19650 erinire 1 4258330 Toad - o - matic Mike Tyson grill Lug wrench Salad shooter Machete Thu Dec 18 18:37:59 -0800 2008 4254453 36661 Sam Fujisaka 2 4258389 Toad - o - matic..... is that anything like a Vegematic? Thu Dec 18 19:02:10 -0800 2008 4258330 75332 Gio 2 4258397 i have a george foreman grill. your mike tyson grill and my george foreman grill should have themselves a little fight. Thu Dec 18 19:05:54 -0800 2008 4258330 64215 cimui 3 4258904 Ha ha, I do feel like I'm watching an action flick (with lots of special effects) in my head when I read that list... :-)... am more of a romantic comedy kinda gal... Fri Dec 19 03:19:23 -0800 2008 4258397 205148 ideabaker 2 4258902 Um... hi Sam, love your posts, but Toad - o - matic and lug wrench??? Please expand on these. I know it's early but my brain isn't getting it. (Even if it is a joke?) Fri Dec 19 03:17:25 -0800 2008 4258330 205148 ideabaker 1 4258406 maybe i'm a luddite, but i really don't do the high tech gadgets all that much. i frequently receive them as presents since my friends and family know i like to cook / bake, but to tell you the truth, i forget most of them in the cabinets... the ones i do use frequently: coffee grinder mortar and pestle knife sharpener hot water pot i don't use my apple peeler very often, but i want to! it's so much fun! Thu Dec 18 19:09:27 -0800 2008 4254453 64215 cimui 1 4258793 Only five???? Not possible. Thu Dec 18 23:21:37 -0800 2008 4254453 112096 Caroline1 2 4258901 He he, Caroline, suspend your disbelief and give it a try... consider it a brain exercise! Though after reading other CH'er's posts, I'm starting to crave some new gadgets... Fri Dec 19 03:15:07 -0800 2008 4258793 205148 ideabaker 3 4258960 Well, let me think... Twas the week before Christmas and all through the house... Five cooking things... "Gadgetry?" Well... How about these? Pate mold. Gotta have this guy to make my pate en croute for the first course. Wait! Not a good first course with beef Wellington! Well, maybe I'll do the chateaubraind in this for the Wellington. Yeah! I like that. http://tinyurl.com/4t4z26 I paid 23.00 for mine so you figure out how old mine is. Larding needle, just in case. It looks like this: http://tinyurl.com/4rocp3 Canape cutters. I use mine to cut the puff pastry to decorate the top of the pate mold. http://tinyurl.com/4eocds My plum pudding mold. Can't make a figgy pudding without this guy! http://tinyurl.com/4qpn4d And finally, this guy. Couldn't do any of the above without it! 1http://tinyurl.com/3fjn7s Mine is at least three decades older than this puppy, but the capacity and power are the same. Come the 26th, I will be putting them all away. Well, except for the last guy. If there's cooking in the next life, I wanna take him with me! Merry Christmas, ho ho ho... Fri Dec 19 04:58:10 -0800 2008 4258901 112096 Caroline1 4 4259078 Caroline1, wish I was having Christmas dinner at your place! Everything sounds scrumptious and I can see why your Christmas dinner gadgets would be essential. (Can you imagine trying to get an attractive pate without that mold??). I've never had a great need for the food processor, though I have one somewhere in storage just in case... I love the canape cutters, which I'd use for cutting pretty sandwiches at parties. You sound like a very adventurous cook, bet you have me beat on the number of gadgets in your kitchen! Thanks for sharing your "top five"! Fri Dec 19 06:14:32 -0800 2008 4258960 205148 ideabaker 1 4259687 aside from knives, boards and spatulas (wooden spoons) I will add - mixing bowls - board scraper (actually a pastry scraper but i don't make pastry) - tongs - grater - potato masher (i rarely use for potatoes but i rach for it far more often than i would think) Fri Dec 19 09:57:00 -0800 2008 4254453 233247 qwerty78 2 4259697 Qwerty78, what else do you mash with the potato masher? I used to have a pastry scraper but you just reminded me that I haven't seen it for a while. Very handy for getting everything off the cutting board and into the pot or pan. Mine was somewhat flexible so that it could "scoop" the food into itself for easy transport across the kitchen to the vessel I needed to place it in. Maybe it fell behind the utensils drawer at some point... need to crawl under the cabinet and see if it is back there! Fri Dec 19 10:02:03 -0800 2008 4259687 205148 ideabaker 3 4263568 I often use my potato masher to break up whole peeled tomatoes in the pan when I want a little texture left in the sauce. I also mash other vegetables besides regular potatoes. Sun Dec 21 07:41:55 -0800 2008 4259697 63569 flourgirl 4 4266153 Flourgirl, I didn't think about mashing other things. I usually use my hands for breaking up tomatoes when I make pasta sauce, and sweet potato cooks down so softly that I can use a fork. I can see how the masher would be great for turnips, parsnips, butternut squash and other hard winter veggies... thanks for the idea! Mon Dec 22 10:06:44 -0800 2008 4263568 205148 ideabaker 1 4260775 1. Mandolin. Many people are scared to use them, but when you get used to one - my current fave is a simple OXO - they become immense time savers. They also extend food, meaning a few potatoes or a zucchini run through the mandolin makes an elegant gratin. 2. Immersion blender. Noted before. Indispensable for making soup or for beating egg whites. I have a Cuisinart one that adjusts speed. 3. Knife sharpener. Most people use dull knives. Sharp knives are totally different. 4. Microplane for zesting. 5. Silicone tipped tongs that lock. Fri Dec 19 16:25:42 -0800 2008 4254453 71350 lergnom 2 4261048 lergnom, I once had a Mandolin which was never used because I was afraid I'd slice off a chunk of my finger, so I know what you mean! Maybe will work up the courage to try one in the future. (Wonder if there is a YouTube or other video out there that shows the proper use with safety tips?) I have a sharpening stone that I use on my knives, do you mean the electric one in which you push the knife into the slot to sharpen? Tonight, while cooking Turkey Scallopini, I was wishing I had silicone tipped tongs as I tried to flip the cutlets with a spatula (removing the light panko crust on most of them in the process). That's a tool I'll definitely be on the lookout for! Fri Dec 19 18:32:54 -0800 2008 4260775 205148 ideabaker 1 4262535 Raytek Minitemp laser guided instant thermometer Bread dough flattener/spreader (AKA scraper), for cleaning cutting boards Kitchenaid tongs Thin plastic cutting sheets (used in lieu of a cutting board or placed on top of board) silicone baking sheets Sat Dec 20 15:24:29 -0800 2008 4254453 137946 Scargod 2 4285199 Scargod, why are silicone baking sheets preferable to regular metal ones? (Sorry if my question is silly, it is just born out of ignorance...) Wed Dec 31 06:41:58 -0800 2008 4262535 205148 ideabaker 3 4289529 In theory, food does not stick to the silicone mats. Try telling this to tomatoes... Really, they work pretty well unless you get them too hot, at which point the silicone is toast (metaphorically). They do fine at normal baking temperatures but probably deterioriate at over 450. Their size is designed to be layed inside a large cookie sheet, though they could be placed on a baking stone. They conveniently roll up and are also a good surface for rollling out dough though they tend to lift with the dough. Fri Jan 02 08:13:04 -0800 2009 4285199 137946 Scargod 4 4289624 You read my mind when you mentioned the baking stone, since I never take mine out of the oven. Will make sure not to roast tomatoes on it when I get one. I like the idea that it can be rolled up (takes up less space, and can travel easily). Thanks for expanding on the mats! I have a few half-size metal cookie sheets (so I can roast two things at once without them touching each other...) is the silicone mat thin enough to cut it down to size with scissors? Fri Jan 02 08:47:05 -0800 2009 4289529 205148 ideabaker 5 4291183 Absolutely! Scissors or razor blade. Here is dumb Chow tip with an idea or two. http://www.chow.com/videos/most_recent/Easy+CookieDough+Handling+?id=15548 I like this brand, too. Some are not so good. Fri Jan 02 18:32:27 -0800 2009 4289624 137946 Scargod 6 4291482 Scargod, thank you so much for the link... I am going to order some of these in the next week... cut the ones for the smaller cookie sheets to size and it will be perfect! I always appreciate your posts, thank you once again! Fri Jan 02 20:47:39 -0800 2009 4291183 205148 ideabaker 1 4263073 Only five? Hmmmm, let's see: 1 - Microwave 1.5 - Thermapen 2 - Kitchen tweezers 2.5 - Chantry sharpener 3 - Timer 3.5 - Long handled jar scraper 4 - Manual can opener 4.5 - box grater 5 - small stainless prep bowls 5.5 - Kyocera Adjustable Ceramic Slicer Sat Dec 20 20:50:40 -0800 2008 4254453 226942 al b. darned 1 4265831 trying to stick with stuff not or barely mentioned so far: salad spinner (!) - seriously thai granite mortar and pestle add to that the oft mentioned tongs, microplane, and knives. too big and expensive and luxury item to be a gadget that i use every day: high end superautomatic espresso machine (i have a jura/capresso) things mentioned i really don't see needing : garlic press bench scraper pour spouts Mon Dec 22 08:28:32 -0800 2008 4254453 135229 thew 2 4266124 Yay Jura Capresso! If I had to give one of them up, I don't know if I'd keep the coffee machine or the refrigerator! I always need at least one pouring spout. I use dry vermouth in cooking a lot, and I keep a big fat bottle of Noilly Prat with a pouring spout right next to the cook top. Mon Dec 22 09:58:25 -0800 2008 4265831 112096 Caroline1 3 4267036 What do you use vermouth for? You keep it at room temp? For martinis (!!!) I always have it in the fridge. Is that not necessary? Mon Dec 22 14:37:20 -0800 2008 4266124 131001 c oliver 4 4267132 anything i would deglaze with white wine, for the most part. i never have white wine in the house - i always have vermouth i assume you saw my snarkyassed attempt at humor below already Mon Dec 22 15:09:41 -0800 2008 4267036 135229 thew 4 4267401 I can't remember the last time I made a martini at home! I have an assortment of cooking "condiments" that sit on the island right next to the cooktop in easy reach. 2 kinds of olive oil, peanut oil, salt mill, pepper mill, salt box with kosher salt in it, flour dredger, sugar caster, and the big old bottle of Noilly Prat! I use the vermouth for all sorts of things. Finishing a sauce, deglazing a pan, flambeing something, whatever. Vermouth is one of many fortified wines and don't require refrigeration. I just keep mine where I can reach it when I need it. Mon Dec 22 17:27:57 -0800 2008 4267036 112096 Caroline1 5 4267444 I'm right there with you on the Vermouth thing. Always have a bottle in the cupboard (and I'm not a martini drinker...). It's the perfect alternative to opening a new bottle of sauvignon blanc when a recipe calls for white wine. I usually get Martini & Rossi; is Noilly Prat significantly different/ better? Might have to upgrade... Adam Mon Dec 22 17:42:07 -0800 2008 4267401 154787 adamshoe 6 4267496 A terrifice idea and I thank all of you for this tip. Yeah, Caroline, let us know about the Noilly Prat, ok? Mon Dec 22 18:08:15 -0800 2008 4267444 131001 c oliver 6 4267597 I did use Martini & Rossi for a while a couple of decades or so when I couldn't find Noilly Prat, but I don't remember if there was any major difference between the two. I've been basically using NP forever! I was amused when I found out Julia Child used the same brand. It comes in a smaller bottle -- half liter? -- so you could do a side by side taste the next time you make something that calls for wine. Food is always a matter of personal preference. Sometimes, when I'm making a sauce or something (not an Italian or tomato based sauce) that calls for red wine, if I don't want to open a fresh bottle of red I use a dash or three of dry vermouth and a little cognac. doesn't taste identical but it does taste good. Mon Dec 22 18:43:28 -0800 2008 4267444 112096 Caroline1 7 4267642 Another terrific idea. Mon Dec 22 18:56:07 -0800 2008 4267597 131001 c oliver 7 4285232 Caroline, I finally got a bottle of Noilly Prat (just used up my Cinzano Rosso) and re-read your posts... did you say that you leave the pour spout in your vermouth all the time? It doesn't oxidize the wine at all? (Or like Julia, do you use it up so fast there is no time for oxidization ;-)? ) Wed Dec 31 06:57:55 -0800 2008 4267597 205148 ideabaker 8 4285921 The pour spout I use has a little "cap" that closes when the bottle is upright, flops open when the bottle is in a pour position. Since vermouth is a fortified wine, meaning it has stronger alcohols and such added to stabilize it against turning to vinegar, I just keep mine on the counter withing easy reach when I'm cooking. It's shielded from radiant heat because it sits behind my knife block, which "cuddles close" to my cooktop. Have you tried the Noilly Prat yet, and how do you think it compares to the Cinzano? I do like Cinzano bistro umbrellas, but it's been a really long time since I used their white vermouth. Sometimes I do like a glass of their sweet with a twist though.... '-) Wed Dec 31 11:04:39 -0800 2008 4285232 112096 Caroline1 9 4287093 Caroline1, firstly, Happy New Year! Just got back from cooking a full course of starters and then a full meal for a group of friends while nursing a very bad cold. Took the Sudafed and cough syrup (so no one would be worried about eating the food... it's respiratory, they can't catch it, and anyway I am very careful-- a compulsive handwasher!), so didn't even want the champagne when they lowered the ball on T.V. Just got back. As was mentioned about using the NP all the time and not noticing differences, I have always just picked up the Cinzano. (And yes, their umbrellas [to date] scream "Relax! You're on vacation!" in a very tasteful way. But I haven't used vermouth in quite a while (just throw in some of the Sauv. Blanc I'm enjoying with dinner). Unearthed my Cinzano while cleaning out the cupboards the other day. To cut to the chase... I will have to cook with both again and get back to you. Yet you got me so mesmerized by the flexibility and stability of Vermouth, and interested in the differences between different ones, that I'll likely do my next deglazing with it. As for drinking vermouth? I grew up in TX and Oklahoma... until ten years ago, I only thought it was for cooking :-). Sweet with a twist? Please tell me it is chilled first! Wed Dec 31 23:52:05 -0800 2008 4285921 205148 ideabaker 10 4287105 Either way. The twist can be lemon, orange, mandarin, whatever is handy. I don't care much for a twist of lime with sweet vermouth, but who knows, you might? For whatever personal idiosyncrasies, I like to sip it with an orange twist at room temp when cooking beef dishes. Nooooo idea why. Thu Jan 01 00:13:44 -0800 2009 4287093 112096 Caroline1 11 4287108 Well now, you have made me very curious about the "why"... so now my first Noilly Pratt experience may be straight up, room temp, with a twist of lemon. Though, I may just have to chill it to enjoy the changes in the bouquet and texture on the tongue as it warms and develops...but hey, I see an orange in the kitchen, so maybe tomorrow your recipe will be made real in my life :-). Thu Jan 01 00:19:43 -0800 2009 4287105 205148 ideabaker 12 4287113 No no no no...! I drink SWEET (red) vermouth with a twist. The dry (white) is for cooking. And a tiny bit of it with gin or vodka for a martini. Don't know of anyone who drinks dry vermouth straight up. But hey, if people can drink Fernet Branca, dry vermouth must be a Godiva chocolate by comparison! Thu Jan 01 00:32:38 -0800 2009 4287108 112096 Caroline1 13 4287115 LOL, thanks for correcting me before I got myself (more) sick (nursing a cold)! I was trying to imagine what drinking that white stuff would be like. It seems very heavy and cloying, that's why I thought about the ice... Do you mean to tell me that you are using a RED Noilly Pratt? If so, I bought the wrong one, but will get the right one once I know which you have praised (for cooking... and drinking?). Thu Jan 01 00:37:18 -0800 2009 4287113 205148 ideabaker 14 4287127 WAIT...!!! I COOK with dry (white) Noilly Prat. Keep it (with a pourer spout) on the island counter near the cooktop. I occasionally (don't have any on-hand at the moment) DRINK Cinzano sweet (red) vermouth with a twist. But hey, if this is too late, let us all know how you like dry vermouth with a twist.... '-) Thu Jan 01 01:01:45 -0800 2009 4287115 112096 Caroline1 15 4287129 He he he... I am way too tired to drink right now. Will pick up the Cinzano sweet red vermouth and try it... in 2009. Wait, it IS 2009 :-). Am glad I can still cook with the dry Noilly Prat that I have. I am a wine and water drinker and was having a hard time figuring out how to (literally) swallow it straight up. Glad the confusion was dissipated! So sorry, no dry vermouth with a twist reports coming from this computer! ;-) Thanks for everything, I'm going to order the Sweet Vermouth tomorrow. For drinking, that is! Happy New Year! Thu Jan 01 01:08:46 -0800 2009 4287127 205148 ideabaker 15 4289544 Do you use it up that fast? I thought I read where Vermouth went bad fast... (once opened). I keep it sealed in the fridge. Don't know what to believe... just askin'! Fri Jan 02 08:18:08 -0800 2009 4287127 137946 Scargod 16 4289639 i've never had vermouth go bad on me. Fri Jan 02 08:51:52 -0800 2009 4289544 135229 thew 16 4290724 Well, now you've got me wondering whether I would recognize "bad" vermouth if I tasted it! I've never had a bottle go bad on me, at least not that I recognized as such. I never refrigerate either sweet or dry vermouth once opened, just as I don't refrigerate port or sherry or any other fortified wine. I've been single for about fifteen years now, and how fast I use a bottle of vermouth depends on how much entertaining/cooking I do that calls for it. a 750ml bottle can last me from a couple of months to a year or more, but it's always good when I reach for it! Fri Jan 02 15:17:40 -0800 2009 4289544 112096 Caroline1 17 4290767 "What we would like to advocate is that you place your bottle in the fridge. Pump if you have the time, but by chilling it, you'll be able to enjoy that spirit for almost six months, if you don't happen to drink it first." All about it: http://www.seriouseats.com/2007/06/you-may-also-substitute-vermouth-a-vermouth-guide.html Fri Jan 02 15:34:36 -0800 2009 4290724 137946 Scargod 18 4290884 LOL! I've been doing it my way for about48 years. Just tasted the bottle in the kitchen snuggled behind the knife block and it tastes fine. I just tasted it. But my taste buds could be a bit off as I'm having a dish of chicken and dumplins and Bavarian saurkraut, so I'll taste it again later. The Bavarian saurkraut makes te vermouth taste fruity. Might be an interesting combination in the future. I'm not impressed with the mussels recipe at that website. Celery or thyme don't come bursting to mine for me when I think of mussels. Both too strong, but hey, it's all subjective.... So I'm curious... Does anyone here reading this keep any of their fortified wines in the refrigerator? Have I been living on the wrong side of the tracks all these years? Fri Jan 02 16:25:57 -0800 2009 4290767 112096 Caroline1 19 4291216 Darlin', you may be on the wrong side but it looks like a good side to me. You could feed me anytime. I keep my opened port and vermouth in the fridge. I don't know about others but I think these two matter, at least. Probably would apply to any fortified wine. I'd put a little celery and thyme in with mussels. I just put a little thyme and dill on my salmon. Fri Jan 02 18:46:22 -0800 2009 4290884 137946 Scargod 2 4266160 Thew, while I was reorganizing the cupboards I came across my salad spinner and put it in a more prominent position... actually was wondering if I really need it. My salad greens are usually "triple washed"... do you have other uses for your spinner? Mon Dec 22 10:08:16 -0800 2008 4265831 205148 ideabaker 3 4266235 caroline - i use vermouth all the time. seems to pour right out fo the bottle when i tilt it w/out a spout no problem ;) IdeaB- it no only cleans but "refreshes" salads and veggies. i wash more than just salad in there i guess. but i usually put washed lettuce in there too - it seems to help the crunch. also good if you water soak your french fries before you cook them (which i recommend), and want them not to splatter when u put them in the hot oil..... Mon Dec 22 10:31:25 -0800 2008 4266160 135229 thew 4 4266349 Had a surprising turn of events with frozen French fries the other day. I was cleaning out the small freezer (side by side) and came across about a half bag of large crinkle cut fries, possibly from around 1906? When I checked them, they were all wrapped in a coat of ice. I was about to drop them in the trash when I thought, whoa! why not try something here. So I shook all of the ice off them I could, then spread them on paper towels and nuked them until the ice was gone, then deep fried them in a cast iron skillet. It was amazing! They browned very quickly, had great exterior crunch with creamy interior, and no trace of "freezer flavor" at all. Next time I make fries from scratch, I'll give your method a try. Thanks! Mon Dec 22 11:06:29 -0800 2008 4266235 112096 Caroline1 5 4266404 a 10-15 minute soak of the potatoes before drying and frying brings sugars to the surface and enhances crispness and GBD-ness Mon Dec 22 11:21:05 -0800 2008 4266349 135229 thew 3 4266474 Use a clean and dedicated pillow case: fill with lettuce, go outside, and swing around your head. Mon Dec 22 11:46:54 -0800 2008 4266160 36661 Sam Fujisaka 4 4266614 yeah. tried that once. spinner works better Mon Dec 22 12:27:41 -0800 2008 4266474 135229 thew 5 4267260 Side by side comparison: Did salad for 50 the other day. One of the other cooks used a spinner. I used the pillowcase. I did more than 3/4 of the lettuce to the same dryness. One thing about the pillow case is that you have to stop and turn the lettuce in the case at least once before another twirl. Mon Dec 22 16:01:09 -0800 2008 4266614 36661 Sam Fujisaka 6 4272588 I love it! And the pillowcase takes up way less space! Thu Dec 25 06:15:47 -0800 2008 4267260 205148 ideabaker 4 4280167 Sam, do you yell "Yee HA!" as you twirl that thang around? Do you perform fancy tricks? I have this picture in my mind..... There are very few gadgets that couldn't live without if I HAD to. I'm a diehard McGyver. Not having a microwave would probably throw me into a tizzy because I have come to depend upon it so much. I also depend on food storage items (plasic containers & bags. I love my food processor and my Kitchen Aid, but I could live without them if I had too. Give me some knives, a cutting board, a few pots/pans, wooden spoons, a stove/oven and a fridge & I'm cool. Mon Dec 29 10:51:37 -0800 2008 4266474 90359 PattiCakes 5 4284690 Either that or make helicopter take off sounds. Much to my daughter's delight I can actually throw a good loop. Can't perform rope tricks, but can calf rope. Tue Dec 30 20:45:14 -0800 2008 4280167 36661 Sam Fujisaka 6 4284992 Calf roping is a pretty impressive trick. Love my rodeos...especially if food can be involved (even if it is just salad). Wed Dec 31 03:26:53 -0800 2008 4284690 205148 ideabaker 6 4285228 Sam, you continue to amaze! How about some very low-tech gadgets that are either very useful, or that can be McGyvered to do mutiple tasks in a pinch? For instance, I love love love strawberries, but would have a hard time dealing with them if I didn't have my little 50 cent strawberry hull pincher thingie. I also think an old-fashioned church key is essential -- anything from opening cans to opening oysters. My hubby keeps a Swiss Army knife in a kitchen drawer. My low-tech metal meat pounder is great for driving a nail into the wall when I'm too lazy to go find a hammer; it's also good smashing ice or scaring the crap out of the dog when she's under foot in the kitchen. And how about all of those things you can do with chop sticks? I even keep a few in my sewing room. Wed Dec 31 06:56:58 -0800 2008 4284690 90359 PattiCakes 5 4289659 Two mini ones that you attach to your nipples and then put on "Brass in Pocket" by The Pretenders... you know the drill. http://www.youtube.com/watch?v=79Rr63nIBac That's the picture I have in my mind. Fri Jan 02 08:58:57 -0800 2009 4280167 137946 Scargod 2 4266705 EDIT: This was supposed to post as a reply to thew's post regarding not seeing a need for a bench scraper. (I hate it when this happens...) I use a bench scraper all the time: for transferring large amounts of chopped stuff to the pan (smaller amounts I just use my knife, but for larger amounts the scraper is much more efficient.) And I also use it... as a scraper. Especially helpful if working with wet sticky doughs. Mon Dec 22 12:54:05 -0800 2008 4265831 63569 flourgirl 3 4268635 Exactly. I have two! A King Arthur Flour model with wooden handle and square end and an OXO with sharp (relatively speaking), edge. I throw the OXO in the dishwasher... I forgot I have this very cool retro looking KAF hand mixing tool. http://www.kingarthurflour.com/shop/detail.jsp?select=C81&byCategory=C153&id=5568 Don't use it much... Tue Dec 23 08:05:40 -0800 2008 4266705 137946 Scargod 3 4273301 "I use a bench scraper all the time: for transferring large amounts of chopped stuff to the pan (smaller amounts I just use my knife, but for larger amounts the scraper is much more efficient." A Chinese cleaver serves that function, too, as well as many others. Thu Dec 25 18:20:39 -0800 2008 4266705 53487 werewolf 4 4273315 I only read about the bench scraper here for this use. I'd trust myself more with hat than the cleaver! Thu Dec 25 18:34:17 -0800 2008 4273301 131001 c oliver 4 4275771 Oh, I have one of those, except for separating legs of lamb (from a rack) didn't know it had many other uses. Thanks for the tip! Sat Dec 27 09:12:38 -0800 2008 4273301 205148 ideabaker 5 4275956 It's the all-purpose super-knife of China! Sat Dec 27 10:51:59 -0800 2008 4275771 53487 werewolf 6 4276107 Suppose I should pull mine out more often... it's just that when I do, I hear daunting music in my head, like those axe-horror films :-). Sat Dec 27 12:14:49 -0800 2008 4275956 205148 ideabaker 3 4315426 Following Alton Brown's lead, I bought a wide stainless steel dry wall knife at Home Depot for about 5 bucks instead of a "bench scraper." Does the trick! Sat Jan 10 23:58:56 -0800 2009 4266705 226942 al b. darned 4 4315618 Al b. darned, love your screen name! Are those knives flexible or stiff (the blade)? Thanks! Sun Jan 11 06:14:26 -0800 2009 4315426 205148 ideabaker 5 4324566 You can get either, but mine is stiff. As an added bonus, it has a good handle with a hanging hole in it. Wed Jan 14 02:54:48 -0800 2009 4315618 226942 al b. darned 6 4326620 An excellent bonus. Have been checking out bench scrapers from cooking suppliers but have yet to find one with a hole for hanging (drawers in kitchen are way overcrowded, so have moved to hanging up implements). Wed Jan 14 14:18:28 -0800 2009 4324566 205148 ideabaker 1 4268901 Mine--- 1) Various knives 2) My food processor 3) Various strainers/steam baskets 4) My square Rubbermaid Space Saver storage containers 2-8 quart assortments. 5) Various serving spoons/tongs/turners. Tue Dec 23 09:42:19 -0800 2008 4254453 60276 RShea78 2 4272585 RShea78, I crave those square storage containers, particularly for the fridge... friends laugh when they look inside mine, which to the untrained eye looks like a jumbled mess of plastic baggies (big on produce) and assorted tupperware containers. The larger storage containers would be perfect for flours and sugars and grains. Santa didn't bring me any this year, so will have to seek them out at the after-Christmas sales! Thu Dec 25 06:12:26 -0800 2008 4268901 205148 ideabaker 3 4277195 ""The larger storage containers would be perfect for flours and sugars and grains."" I much prefer my Buddeez storage containers (link below) over my Rubbermaid Space Savers, for those dry goods. I use my Rubbermaid containers mostly for refrigerated items like salads, veggies, meats or leftovers. http://www.buddeez.com/ EDIT: I got to give Lock & Lock honorable mention, as I am not all to impressed with Tupperware lately. Sun Dec 28 02:56:44 -0800 2008 4272585 60276 RShea78 1 4273158 Electric kettle. I use it several times a day. Silicone whisk and silicone tipped tongs from the dollar store George Foreman grill--almost daily Peppermill Rubber/silicone scrapers Thu Dec 25 16:17:59 -0800 2008 4254453 160926 Kinnexa 2 4273266 Kinnexa, you use the George Foreman grill several times a week... I'm curious, what dishes do you use it for? I have used mine to make burgers a couple of times when it was raining out, but I find that I miss that smoky flavor from "real" grilling outdoors. I think I tried chicken once, but preferred it baked. Any special tricks you use to get food coming out of your George Foreman with flavor and character (because I have not mastered that!)? Thu Dec 25 17:43:17 -0800 2008 4273158 205148 ideabaker 3 4277201 "Any special tricks you use to get food coming out of your George Foreman with flavor and character (because I have not mastered that!)" I either marinate in or splash-n-sizzle on any of those dark colored liquid sauces. (Teriyaki, Soy, Winchester, various liquid steak seasonings...) My Dad prefers the no salt/MSG approach of dry seasonings like onion powder or specific seasonings. Best seasoned while still raw or partially cooked to get that cooked in taste. Sun Dec 28 03:17:10 -0800 2008 4273266 60276 RShea78 4 4277236 Hmmm... I have a lot of "Soy Vay" Teriyaki sauce... (six bottles) maybe I'll marinate Turkey Cutlets in it and try them on the grill tonight. Looking for something light, considering all I ate at Christmas and the heavy French meal I had last night...thanks for reminding me about my old George Foreman! Sun Dec 28 04:58:17 -0800 2008 4277201 205148 ideabaker 1 4278999 As gadgets, I’m listing my top choices in kitchen tools that are not truly essential but make kitchen chores so much easier and pleasant. Kitchen Timers (I have 3) Fruit & Vegetable peeler Scissors Grater / Zester 10" polypropylene drywall taping knife ($1.29 from Home Depot) Sun Dec 28 22:11:38 -0800 2008 4254453 19094 Sam D. 2 4279329 Sam D., finally someone else who finds their kitchen timers indispensable! Now you know I'm now curious about the drywall taping knife... kitchen uses??? Mon Dec 29 06:09:34 -0800 2008 4278999 205148 ideabaker 3 4293333 I use the taping knife in a similar way that I previously used a pastry scraper. I just find it to be so much better because of its extra width, convenient handle shape and slight flexibility. I do a lot of baking so I use it when working with dough for turning dividing and cutting. It also is perfect for spreading masa dough onto corn husks when making tamales. And of course for scraping and cleaning up the work surface or cutting board. Sat Jan 03 16:20:37 -0800 2009 4279329 19094 Sam D. 4 4293343 Sam D, I need to get one of those! If only for the tamale masa spreading, which can be a wielding task! Thanks for expanding on its use. It has so many uses and the price is right! Sat Jan 03 16:25:49 -0800 2009 4293333 205148 ideabaker 2 4294366 8" stainless! http://hand-tools.hardwarestore.com/25-94-drywall-taping-knives/blue-steel-taping-knife-283549.aspx Sun Jan 04 07:24:30 -0800 2009 4278999 137946 Scargod 3 4294603 Scargod, perfect! Thanks so much for the link! Sun Jan 04 09:25:20 -0800 2009 4294366 205148 ideabaker 1 4279387 spring-loaded tongs salad tossing/chopping scissors salad spinner and best of all - one of those chopping things like you see at the state fair (spring loaded, with the accordion shaped blade that goes up and down and round and round) Mon Dec 29 06:42:01 -0800 2008 4254453 208045 Cowprintrabbit 2 4283385 Cowprintrabbit... the accordion shaped chopper... pray tell... what in the world do you use it for at home? (Am imagining very large salads... but that can't possibly be all!) Tue Dec 30 12:05:41 -0800 2008 4279387 205148 ideabaker 3 4284925 It's actually pretty small, it will effectively do about 1/2 cup of something at a time. What i use it for the most is to mince garlic; I've got a bad shoulder on the my knife hand arm so the less I have to use a knife repetitvely the better. A garlic press is too much force, too. I have the Williams Sonoma version of the as-seen-on-TV veggie chopper, too, but it didn't really make my list because, while better than hand chopping, it requires my whole body weight to get tomatoes and cucumbers through. And that I do make large salads with - we go through several gallons of Israeli salad a week! Wed Dec 31 00:07:26 -0800 2008 4283385 208045 Cowprintrabbit 4 4285034 I wonder what ever happened to my 1060s Veg-O-Matic? I once completely decorated my kitchen with 1squashed and squirted tomato using that thing! Never got that much mileage from a single tomato before or since! Wed Dec 31 04:59:25 -0800 2008 4284925 112096 Caroline1 1 4279637 1. Serrated vegetable peeler (even peels ripe peaches and tomatoes without squishing) 2. My new Bamix stick blender that has immediately taken the place of the cuisinart and blender for small jobs 3. An ancient carbon steel paring knife that fits my hand perfectly 4. A large silpat for rolling dough and my silicone rolling pin that goes with it 5. My radio so I can listen to WFUV and NPR while I cook Mon Dec 29 08:05:10 -0800 2008 4254453 34558 roxlet 2 4283382 Roxlet, I didn't even think about my radio on which I listen to talk shows the whole time I cook anything! Though I do think of it as an essential household gadget :-). Am curious about the Serrated Vegetable Peeler, never saw a serrated one... does it have advantages over the normal veggie peeler? Tue Dec 30 12:04:27 -0800 2008 4279637 205148 ideabaker 1 4288303 Apple corer, which can also be a really, really thick larding device. English muffin rings, which have a whole bunch of other uses. Stick blender Zester 5 gal. ziplock bags--I could live without the others, but these are very dear to me. Kneading, freezing, storing, cooling something down quickly (when filled with ice), and so handy to scream into. Thu Jan 01 15:40:27 -0800 2009 4254453 204226 Ideefixed 2 4288395 I am more than interested in using the apple corer for larding. Please do expand on this. Am totally with you on the ziplock bags, particularly the larger ones. I freeze soups and layers of chicken pieces on a cutting board in them, then they stack so nicely in the deep freezer. In fact, they are difficult to find in many countries, so I actually ship them to my international destinations prior to my arrival so I won't have to do without them! They are also good for putting clothes in when in wet places, like a boat. Thu Jan 01 16:27:37 -0800 2009 4288303 205148 ideabaker 3 4312023 Larding might be a bit of a stretch, but I have used it to insert slivers of garlic in a slab of meat, etc. I keep it pretty sharp, and since it can convey something in the tube, you can dig in, deposit and remove. Which sounds vaguely obscene. Fri Jan 09 15:11:01 -0800 2009 4288395 204226 Ideefixed 4 4312729 "Which sounds vaguely obscene." Ha ha! It really does. Sends tingles through the body, that description :-). I very much like the idea of using it for inserting garlic and/or I suppose any flavour enhancer into meat (my corer is also extremely sharp and would definitely work for that). But do you actually pull out the tube of meat then push in the garlic, and if so do you replace some of the meat to seal it after inserting garlic? (Already considering a meat specific corer...) Fri Jan 09 19:36:23 -0800 2009 4312023 205148 ideabaker 1 4291057 wooden spoons sauce spoons grandmas pasta machine fish spatula microplane jester Fri Jan 02 17:28:46 -0800 2009 4254453 253587 chadponie 1 4294731 I don't know about the can't live without part, but my latest favorite gadget is the stoopid-looking, but amazingly great, Fasta Pasta (~ $10)! Sun Jan 04 10:21:04 -0800 2009 4254453 53487 werewolf 2 4294832 Fasta Pasta? What does it do and what does it look like? Sun Jan 04 10:58:21 -0800 2009 4294731 205148 ideabaker 3 4294956 Look at the reviews for it on amazon, which is where i bought it. Sun Jan 04 11:42:19 -0800 2009 4294832 53487 werewolf 4 4295050 Thx for that, werewolf! Sun Jan 04 12:15:58 -0800 2009 4294956 205148 ideabaker 3 4295075 Just use a little wrist action. Sun Jan 04 12:27:19 -0800 2009 4294832 137946 Scargod 4 4295123 LOL, Scargod, I could actually use that tool when people stand in the kitchen between the stove and sink just during my final stages in cooking a complex dish! Sun Jan 04 12:47:19 -0800 2009 4295075 205148 ideabaker 1 4301977 Whisk Small not electric juicer Parchment paper (I use it for so many things) French press microplane grater Tue Jan 06 15:34:51 -0800 2009 4254453 135310 BelleJo 2 4306596 BelleJo, parchment paper has myriad uses, I only use it for a couple of things... to put under something that is being baked (so it doesn't stick to the baking sheet or stone I am using), and to put under the lid of my Dutch Oven when braising (to make a tighter seal and reduce the amount of space between the lid and the meat). What else do you use your parchment paper for? (Would like to get more bang for my parchment buck...) Thu Jan 08 03:51:35 -0800 2009 4301977 205148 ideabaker 3 4316479 I love parchment paper for baking since it simplifies cleanup. I also use it when making cookie dough that has to be rolled into a log before slicing. The parchment helps keep the dough even. One of my favorite uses is to combine boneless chicken breast or a filet of fish with sliced summer squash, potatoes, and herbs and put them in a parchment package to bake in the oven. That way I can have a flavorful & nutritious meal when I don't have a lot of time for food prep. Permalink | Report | Edit | Reply Sun Jan 11 12:59:10 -0800 2009 4306596 135310 BelleJo 4 4317179 BelleJo, that parchment package meal with the chicken and the vegetables sounds like a very good dinner... right now :-). I have three containers of parchment paper, never used. In fact (don't want to buy a "parchment paper" cookbook), but want to hear from other parchment cookers/chefs. Including you if you want to share your recipe ! Cooking fish,meat,chicken,beef,pork,veal,(which is really tiny beef)) recipes are very much invited. Sun Jan 11 18:07:03 -0800 2009 4316479 205148 ideabaker 5 4317593 Ideabaker, here's a link to a recipe that I used recently for the parchment package dinner: http://planetgreen.discovery.com/food-health/emeril-fish-papillote.html I tnink Martha Stewart may also have some recipes using parchment cooking techniques. Although I'm not a fan of frozen fish, I even made this recipe with cod I purchased from the Whole Foods line of frozen fish and it was delicious. Depending on the thickness of the fish, you may have to adjust the cooking time. Enjoy cooking with parchment! Sun Jan 11 20:48:45 -0800 2009 4317179 135310 BelleJo 6 4317988 Thanks for the link, BelleJo... perfect timing as I just found a couple of Trader Joe's Frozen Cod Fillets in the freezer. Will absolutely try this method out and search out more parchment paper recipes too! Mon Jan 12 05:45:32 -0800 2009 4317593 205148 ideabaker 3 4316503 I love parchment paper for baking since it simplifies cleanup. I also use it when making cookie dough that has to be rolled into a log before slicing. The parchment helps keep the dough even. One of my favorite uses is to combine boneless chicken breast or a filet of fish with sliced summer squash, potatoes, and herbs and put them in a parchment package to bake in the oven. That way I can have a flavorful & nutritious meal when I don't have a lot of time for food prep. Sun Jan 11 13:08:17 -0800 2009 4306596 135310 BelleJo 1 4311717 To the OP: "3. Baking Stone- Always in my oven, it regulates the oven temperature even when the door is opened to check on food. Baked goods rise super high, and get light texture, pizza gets a nice crispy crust" I used to do this but was advised against it by the oven repair guy. I had him come because my new Wolf oven took forever to pre-heat. He says, on average, it uses more energy to get the oven to temp. (in my case a full 10 minutes) and then prohibits the cool down when complete (which is OK in the winter but not great when it's warm outside and heats up the whole kitchen). I agree that it's good for pizza but it is recommended that you remove it for every day use. Fri Jan 09 13:34:02 -0800 2009 4254453 15774 MSK 2 4313863 I agree that, if you aren't baking or specifically using the stone, it might make sense to remove the stone during the summer. But otherwise, I'm keeping my stone in my oven. It might take a little longer to heat up (although I too have a new oven, and it heats up very quickly even with the stone in there) but it's worth it to me. My range is gas so I keep the stone in the oven to help maintain the temp., which is especially good for baking. (I chose all gas as opposed to duel fuel because I hate, hate, hate electric broilers....) Sat Jan 10 10:21:32 -0800 2009 4311717 63569 flourgirl 1 4311828 Back on topic (just to add items not already listed above): Countertop deep cutting board (aka pastry board) Microwave Steamer (steams vegi's) Garlic Twist ( http://www.chow.com/pick/4017 ) GE Advantium speed cook oven (in addition to cooking things fast, there is no preheating and doesn't heat up the kitchen) Kitchen Shears These are items that probably should not have a place in a cabinet/drawer as I take them out again as soon as they've been washed and put away. Fri Jan 09 13:57:44 -0800 2009 4254453 15774 MSK 1 4313763 1. good chef's knife 2. baking stone 3. set of 3 Paderno ceramic mixing bowls 4. kitchen shears 5a. food processor (not an everyday thing, but when needed it's invaluable) 5b. glass of wine (definitely everyday thing and always needed) 5c. good wine opener (I can't believe I'm the only one here that feels this way) 5d. wine pourer (spouse or guest will do) Most useless gadget...wine stopper ...pfft, I mean really, leftover wine? Sat Jan 10 09:46:29 -0800 2009 4254453 12631 dinin and dishin 2 4313870 You're absolutely right - a good wine opener is essential. I have the simplest cork remover in the world - it's a corkscrew with a perpendicular wood handle. For some odd reason this is the ONLY kind of cork remover I can use - and I have tried all kinds of cork removers. Mine disappeared for a while last year and I was completely freaking out. I can't tell you how relieved I was when it finally turned up again.... Sat Jan 10 10:25:25 -0800 2009 4313763 63569 flourgirl 3 4313951 flourgirl, you must have arms of steel. Any previous attempt to use such a simple device usually ends in total frustration. I am more likely to dislocate an arm than a cork with one of those. But I know how you feel about misplacing a favouriite. I have a lever style opener that I obtained as a waitress some gazzillion years ago, and I when I misplace it, I rip the place apart. I also have one of those new fangled, Oprah-promoted devices that is really good for parties when the opening of bottles is fast and furious. But my old lever style one has a very sharp knife for cutting the foil, and more often than not, I end up opening bottles with my old standard rather than reaching for the fancy device. (which is also so big - complete space hog) Sat Jan 10 11:00:29 -0800 2009 4313870 12631 dinin and dishin 2 4314748 LOL, dinin and dishin... I'm with you on the wine and accoutrements. I never need the stopper either! I once purchased a "half bottle" container with a glass stopper for the wine left untouched... it is still sitting where I placed it years ago, gathering dust. I realized today that somehow I have ended up with no mixing bowls. I do have some in storage (just don't know where) but they are SO important. My serving bowls just aren't doing the trick (not deep enough, or too wide at the brim, and highly breakable, so impossible to use with a mixer). Will have to make a trip to the kitchen store to replace... Sat Jan 10 16:12:37 -0800 2009 4313763 205148 ideabaker 3 4325026 My grandmother had great advice regarding mixing bowls. She said always choose the biggest bowl you have for the job. And you know, she is right. I can't tell you how many times I've gotten part way into a recipe and realized I should have chosen the next size up and had to dirty two bowls or risk having the ingredients flying all over the place. Such common sense. My Padernos are pretty enough to double as serving bowls in a pinch as well. Good luck finding a nce set. Wed Jan 14 07:27:42 -0800 2009 4314748 12631 dinin and dishin 1 4314082 Mandolin/V-slicer Messermeister serrated vegetable peeler because it will peel a peach or tomato,and wastes less when peeling carrots, taking off only a very thin layer. Boerner/Börner grater - just a couple bucks, looks like junk but is perfect for making latkes. One side of the 4x8" slab of beige plastic grid shreds and the other creates a mush. Combining the two textures makes ideal latkes. Rubbermaid spoonula, a high-heat rubber scraper that is concave on one side. Spider Collapsible steamer basket 4-quart lidded nonstick chef's pan (aka saucier) - if I could only have one pan, this would be it. Sat Jan 10 11:45:33 -0800 2009 4254453 159317 greygarious 2 4314759 Greygarious, I will have to check out that serrated veggie peeler. I just got a Kuhn Reiken Julienne peeler but don't think that is the same thing. I would imagine with your peeler that you get the maximum flesh for your cooking, less waste all around. I too adore my saucier and use throughout every week when not traveling. Sat Jan 10 16:20:23 -0800 2009 4314082 205148 ideabaker 3 4315301 I learned about the Messermeister when it was Cooks Illustrated's top-rated peeler. I use it fairly often and it is still sharp after 4-5 years. Sat Jan 10 21:37:01 -0800 2009 4314759 159317 greygarious 1 4317780 1. Moulix / Food Mill 2. V-Slicer 3. Sillicone spatula 4. Bean slicer (i have no idea why i love this so much, i just really enjoy using it) 5. Microplane Sun Jan 11 23:43:24 -0800 2009 4254453 250628 Samuelinthekitchen 2 4317991 Samuelinthekitchen, is your Food Mill the big one (about the size of a small pot?). What do you use it for? I've never used a bean slicer. Guess I've never considered slicing a bean, except crosswise. How often do you use yours? Mon Jan 12 05:49:02 -0800 2009 4317780 205148 ideabaker