posted on 4/30/08 by jean
The fact that I can work a paper clip and a safety pin are a big deal, so it's not surprising the thing I use most in the kitchen is a fork. I would not go so far as to say it's “a piece of equipment” because it doesn’t have a plug or an off-on switch, but the fork I am talking about is like an extension of my hand. It’s exactly 8 1/8-inches long, has a black handle and three straight, pointed stainless steel tines. I’ve washed it so many times it’s hard to read the words on the back, but if the light hits it a certain way, you can see it was made in Portugal. Sadly, it might have been discontinued because I can’t find another like it.
In addition to the usual ways I use the fork — splitting English muffins, getting bagels of out the toaster and poking vegetables to see if they’re done — it’s perfect for what the drug industry calls “off-label use.” For instance, I just made a turkey meatloaf and used the fork to stab open the turkey package and to lift the plastic strip off the bread crumb container. I know some people use forks as cake testers, but that’s where I draw the line. That’s what toothpicks and broom straws are for.
Whenever my husband hears me say, “We have a serious situation,” he knows the fork is missing. All cooking goes on hold and we have the equivalent of an all-points bulletin. We start by looking in the drawer where it’s supposed to be but never is, under the cutting board and in the dish drain. I’ve never put it in the dishwasher, but in my kitchen, you never know. I’ve even gone through the garbage and the bucket we keep in the sink for compost.
So far, it’s always turned up and the relief I feel makes me realize how important a good fork is in my kitchen.
In addition to the usual ways I use the fork — splitting English muffins, getting bagels of out the toaster and poking vegetables to see if they’re done — it’s perfect for what the drug industry calls “off-label use.” For instance, I just made a turkey meatloaf and used the fork to stab open the turkey package and to lift the plastic strip off the bread crumb container. I know some people use forks as cake testers, but that’s where I draw the line. That’s what toothpicks and broom straws are for.
Whenever my husband hears me say, “We have a serious situation,” he knows the fork is missing. All cooking goes on hold and we have the equivalent of an all-points bulletin. We start by looking in the drawer where it’s supposed to be but never is, under the cutting board and in the dish drain. I’ve never put it in the dishwasher, but in my kitchen, you never know. I’ve even gone through the garbage and the bucket we keep in the sink for compost.
So far, it’s always turned up and the relief I feel makes me realize how important a good fork is in my kitchen.
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posted on 4/30/08 by jill
Tool Time
When it comes to kitchen tools, I don’t need much. In fact I don’t need much of a kitchen. For one short year in my life I had my dream kitchen, complete with granite counter tops, a Viking range and double Thermador ovens--then we sold the house. So at this point, it does indeed feel like a dream. Now I have a decent space with a scratch and dent gas range, a standard oven and a couple of 40-year-old cabinets. But really it’s OK; I find cooking doesn’t require grand appliances, only a love of the art. The same goes for kitchen tools and gadgets—in my book, the less the better. But there are in fact some items I can’t be without in the kitchen. You will notice that most of them take up little or no counter space--because of course I never really have any.
AR+COOK rubber spatula--as featured in the May issue.
Mexican Hand Juicer—for getting the most juice out of a lime for the least price.
Garlic Press—my favorite is the (Swiss made) susi metal press that I’ve had for over 15 years.
Panini Press—which elevates a sandwich into a meal and the kids love it. Mine is an inexpensive one from Target by Breadman.
Metal Scraper--scoops up chopped onions, carrots and the like, for easy transport into the skillet or bowl.
Whisk—a must have for obvious reasons.
Tongs—I love the rubber tipped ones with the lock at the end by OXO. Perfect for dishing up pasta, flipping chicken on the grill and serving salad.
Chef’s knife—I like Henckels or Wusthof, but any good, sharp 8” chef’s knife will do.
Wooden cutting board—maybe I’m old fashioned but the acrylic cutting boards don’t work for me.
When it comes to kitchen tools, I don’t need much. In fact I don’t need much of a kitchen. For one short year in my life I had my dream kitchen, complete with granite counter tops, a Viking range and double Thermador ovens--then we sold the house. So at this point, it does indeed feel like a dream. Now I have a decent space with a scratch and dent gas range, a standard oven and a couple of 40-year-old cabinets. But really it’s OK; I find cooking doesn’t require grand appliances, only a love of the art. The same goes for kitchen tools and gadgets—in my book, the less the better. But there are in fact some items I can’t be without in the kitchen. You will notice that most of them take up little or no counter space--because of course I never really have any.
AR+COOK rubber spatula--as featured in the May issue.
Mexican Hand Juicer—for getting the most juice out of a lime for the least price.
Garlic Press—my favorite is the (Swiss made) susi metal press that I’ve had for over 15 years.
Panini Press—which elevates a sandwich into a meal and the kids love it. Mine is an inexpensive one from Target by Breadman.
Metal Scraper--scoops up chopped onions, carrots and the like, for easy transport into the skillet or bowl.
Whisk—a must have for obvious reasons.
Tongs—I love the rubber tipped ones with the lock at the end by OXO. Perfect for dishing up pasta, flipping chicken on the grill and serving salad.
Chef’s knife—I like Henckels or Wusthof, but any good, sharp 8” chef’s knife will do.
Wooden cutting board—maybe I’m old fashioned but the acrylic cutting boards don’t work for me.
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