Kitchen utensils and accessories: Basic selection rules
A woman spends an average of 2 to 5 hours a day in the kitchen. Of course, thanks to smart technology, this time is reduced, but in any case, the kitchen is a magical place where magic happens. And for this magic to also please the woman and her environment, it is necessary to have the appropriate equipment, that is, kitchen utensils and accessories.
In the kitchen utensil store, our eyes literally “run” from the abundance of utensils. We start running frantically between the counters, sometimes buying completely useless things, and on returning home, we suddenly realize that it is easy to do without one or two purchased items. But what is really needed has simply been missed.
In order to prevent this from happening, we have prepared this article to determine the minimum kitchen utensils that every housewife should have to prepare any dish: from a small -light lunch at a fancy feast.
Content
- Saucepans
- Frying pans
- Knives
- Cutting boards
- Small necessities - kitchen accessories
Kitchen utensils and accessories: Pans
No one doubts that the kitchen needs utensils: comfortable and beautiful. If finances allow, you can immediately buy a set of jars, in which there will be the required number, but if it still does not work out, you can collect them separately .
Everyone understands that it's difficult to cook a packet of pasta in a 1 liter ladle and an egg in a 5 liter pot is just inconvenient and not rational, so it should have at least three pots in the kitchen:
- Large, 4-5 liters, necessary for cooking soups, compotes;
- Medium, 2-3 liters - for cooking side dishes and cereals;
- Small, 1-2 liters - for scooping and heating, for boiling eggs and other small ingredients.
Everyone determines the degree of beauty and convenience for themselves, but the cover should be treated with special attention. It is better to buy pots with a solid, thick bottom - they retain heat longer, deform less, and the food in them turns out to be more aromatic.
Very handy when the sides and bottom of the pan have non-stick properties. In such a flight, you can precook meat, vegetables for soup and immediately pour broth or water, this will make the taste of the dish more intense.
You should also pay attention to the cover. To avoid annoying misfires in the future, watch the power of the steam outlet in the lid. Otherwise, even the best saucepan can disappoint you due to the constant boiling of the liquid.
Ceramic pots are gaining more and more popularity - they are miniature and exquisitely designed. They are convenient to serve, serving dishes from the stove or oven directly to the table.
Kitchen Tools & Accessories: Frying Pans
No housewife can do without a good frying pan, because the taste and quality of the cooked dishes will depend on the quality and strength of your kitchen helper. And, of course, your mood - who will like the food to burn and stick to the bottom of the pan.
A good frying pan is good food
Only in a good skillet will meat be fried evenly, potatoes will turn out with a golden crust, even simple scrambled eggs will delight you not only with their taste, but also with their excellent appearance. You will need pans of different sizes and depths to prepare different dishes.
Large pan for meat stew.
It is desirable that it be deep and with a thick bottom. The optimal ratio of bottom and wall thickness: 6 mm and 4 mm. In such a pan, a languorous effect is created: the food is juicier, more nutrients and vitamins are retained.
Medium Vegetable Pan
A medium frying pan is needed for quick frying - vegetables, pancakes, cheesecakes, etc. It is better to buy such a pan with low edges, so that it is more convenient to stir and turn food.
Small frying pan for quick breakfasts and dinners
It is desirable that the pans have non-stick properties, a comfortable non-heating handle and a lid of the size. We draw your attention to the fact that the diameter of the pan is usually indicated by the size of the upper part of the side. So the bottom of the pan can be smaller if it tapers down. When buying a frying pan without a lid, be guided by the indicated diameter. Although it is better to buy with a lid.
Pancake pan
Are pancakes often cooked at home? So they better have a special pan for pancakes. First, it should have low edges and a long, comfortable handle: this will make it easier to pull out and flip pancakes. Secondly, it must have a sufficiently thick bottom - so that the batter is evenly fried, then the pancakes will turn out smooth and ruddy. The recommended diameter is 22 cm for ordinary pancakes and 26 cm for filled pancakes.
Cast iron skillet
If your household loves delicious steaks, grilled vegetables, and fish, you'll also need to spit out a cast iron skillet. The main advantage is that a cast iron pan allows you to cook tasty and healthy food with minimal use of vegetable oil - before frying, it is not the pan that is coated with oil, but the product on it itself, which is cooked there.
Cast iron cookware has only one drawback: it's heavy! But in comparison with the taste of the steak it produces, this drawback can be ignored.
Kitchen Tools & Accessories: Knives
Even if your kitchen is equipped with all the necessary "smart appliances", you can't do without the most ordinary kitchen knife. Kitchen knives are one of the main aids. All preparatory work for the kitchen is carried out with their help.
So how many knives should be in the kitchen? The basic set, which we recommend to complete your kitchen, consists of seven pieces:
Japanese Steel Knife
Today, Japan is proud to present its knives to the world. A real Japanese kitchen knife is graceful, beautiful and efficient. Having it in your kitchen is the dream of anyone addicted to cooking. Indeed, the blade in question is not sold everywhere.
Japanese kitchen knives are particularly sharp and easy to cut food. Because they are made of high quality steel, the knives are the pride of Japan. That's why these are the best knives and not every kitchen has them. So buying a Japanese kitchen knife Steel via Zevessa is much more cost effective, convenient and fast.
Chief's Knife
The so-called chef's knife is the most versatile kitchen knife. It has a regular and smooth blade, 2 to 4 cm wide and 20 to 30 cm long. The chef's knife is used for cutting meat and fish, chopping and slicing vegetables.
Bread knife, pies, fruit
A bread knife differs from other knives with a long serrated (wavy) blade. The bread knife cuts thin slices so they won't crumble or break, and it can also be used to peel and slice fruits like pineapple.
"Kitchen threesome"
There is such a concept of a "kitchen trio" - these are universal knives of different lengths, from 11 to 30 cm, which allow them to be used for almost all types of kitchen work: carve meat, slice groceries, slice and chop vegetables and more.
Chopper
Cleaver, used to cut meat. Its appearance alone says it all, they can chop small bones, cut chicken into portions, etc.
Vegetable Peeler: Vegetable Paring Knife.
Of course, this knife is not essential, but it greatly facilitates and speeds up the work of peeling vegetables and fruits. Any hostess will be pleased to have such an assistant.
Ceramic knife
In recent years, ceramic kitchen knives have become increasingly common in kitchens. But when buying these knives, keep in mind that ceramic and metal knives are not interchangeable.
There are never too few knives in the kitchen, as well as other dishes. It is desirable to have a few separate knives for cutting fish and meat, a knife for vegetables and fruits, a knife for sausages and cheese, a knife for butter and pâté, etc. , but now we describe the minimum that every housewife should have in the kitchen.
And don't forget to get a knife sharpener or electric sharpener. It's always nicer to work with sharp knives.
Kitchen Utensils & Accessories: Cutting Boards
Among the kitchen utensils, there are those whose presence we simply do not notice, but which we usually use every day. It is worth depriving ourselves of these items - and we immediately feel discomfort. Such familiar, but at the same time necessary items in the kitchen include a cutting board.
Almost everything that happens in the kitchen starts with her. In terms of frequency of use, only a knife is comparable to a board.
How many of them are needed, what should they be?
Let's just say - it would be nice to have three cutting boards:
- one for baked goods,
- second to cut fish and meat (ideally a separate board for fish),
- the third for herbs, vegetables, fruit, cheese, sausages and other ready-made products.
However, it is better to have a separate cutting board for the fish. As for the shape, the classic wins again - a rectangular board with or without rounded edges is much more practical and spacious than curly ones. But about the material they are made from:
Plastic: Plastic Cutting Board
Plastic cutting boards have a non-porous surface, so bacteria are less likely to grow on them if undamaged. However, once the grooves are created, they should ideally be replaced to avoid problems.
Cleaning is one of the advantages of plastic boards over wooden boards. A little soap and water is enough to make them look like new and are very easy to dry as they are non-porous. Another economical; They are cheaper than wooden ones, so it's easier to throw away the old one and buy a new one.
Silicone: Silicone Cutting Boards
The material of the future where silicone has filled the life of a modern person. It is used in almost all fields of activity: in medicine, in all types of industry. Now it is difficult to do without it in the kitchen. The silicone cutting board is the new assistant for quality food cutting. Its use in the kitchen is not yet as widespread as, for example, wood, but it is growing rapidly. Suitable for long term use.
If you want to extend the life of a board made from this material, the following guidelines will help you do so.
- Store silicone cutting boards flat or rolled up.
- Use warm water and regular dish detergent to wash.
- A sponge familiar to everyone is perfect.
- Do not rub the silicone boards with brushes or stainless steel sponges, so as not to damage the delicate surface and not to scratch it.
- Products containing abrasive substances for maintenance are absolutely not suitable, but automatic machine washing is encouraged.
- Silicone boards can easily withstand temperature drops from minus 40 to plus 225 degrees.
So careful use and regular cleaning are the basis for the long life of your food-grade silicone panel.
Rock: Stone Cutting Boards
Stone cutting boards are rare guests in modern kitchens, as their price is much more expensive than plastic, wood and glass products. For such models, marble or granite is usually used. They are hygienic, durable and reliable. The surface of the stone is ideal for rolling out the dough.
Among the minuses can be distinguished a fairly large weight, as well as the need for periodic cleaning and polishing of the surface. The stone is afraid of acids and too hot dishes. For the rest, stone options are a practical, stylish and reliable element for the kitchen, which can serve as interior decoration and indicate the status of the owners.
When choosing a kitchen cutting board, it is important to pay attention not only to the shape and size, but also to the material of the product. If you need a multifunctional item, you can buy a wooden or plastic board. A glass surface is suitable for fish, which do not absorb odors. And if you want an expensive, high-end and at the same time reliable product, you can opt for a stone kitchen board.
Glass: Glass Cutting Board
Like any other kitchen appliance, a glass cutting board has both advantages and disadvantages. Let's take a closer look at the positive and negative features of this kitchen attribute.
Benefits include:
- made exclusively from environmentally friendly materials that do not harm human health;
- the glass surface is quite easy to maintain;
- the surface is not abraded;
- equipped with four rubber pads-legs located on the reverse working side of the surface, with their help the product reliably adheres to the table surface and does not slip;
- attractive appearance, a wide range of solutions and design forms;
- long life.
There are far fewer cons, but they are also available:
- brittleness - glass is a material that can break quite easily if used carelessly;
- when using a glass surface, the knife with which food is cut dulls very quickly;
- when cutting, unpleasant sounds are emitted, which, by the way, you can quickly get used to.
How to choose?
A glass cutting board, like any other kitchen utensil, should be chosen slowly, responsibly, taking special criteria into account.
The size. It depends on the destination of the product. For example, a 20x40 cm board is suitable for cutting bread products, a wide board is needed for fish and meat.
Thickness of the board.
A shape that can be rectangular, rounded, with or without a corner. In this case, start with your own comfort and convenience.
Design decoration. It totally depends on user preference. If harmony in the kitchen is important to you, choose a board that will perfectly match the interior, the style of the kitchen.
Very often, when decorating a glass painting, artists and designers resort to various drawing techniques. Animals, birds, flowers, vegetables, fruits, landscapes, whole genre images can be depicted on the board. Such a product can become a decoration of a room, give it a special flavor.
Tree: Classic - wooden cutting board
Several independent studies have shown that the best cutting board in the kitchen is wood. A hardwood cutting board, such as maple or treated beech, can be more durable than plastic if you take care of it, as it's less prone to scarring and gouging.
Additionally, wooden planks have been observed to aid in the upkeep of the knives. They do not dull knife blades as quickly as plastic ones, as this increases their durability. A very important factor!
As for their maintenance, they require a little more attention than plastic ones. After use, always wash and dry the cutting board thoroughly. It is also recommended to rub it lightly with mineral oil to prevent moisture and bacteria from escaping.
So choose for yourself. Personally, I prefer wooden cutting boards. Let me explain why:
- They are made from environmentally friendly materials.
- Such a board is stable on the table surface, which is important when working.
- And its most important advantage is that a kitchen knife does not become dull when working on such a surface, unlike a stone and glass knife.
Each housewife determines the size of the cutting board herself. We can only advise that the cutting board for cutting vegetables and herbs be larger, so as not to pick up small pieces flying around the kitchen table. The same goes for meat and fish boards. It will be impractical to cut such products when they constantly slip from the small board on the table. But a breadboard can be small, about the same as a loaf, or even slightly smaller.
Small necessities - kitchen accessories
No matter how many pots and pans were not in our kitchen, we cannot cook any food without useful items (accessories): blades,
The Shoulder Blades
Let's start with the most common element, the shoulder blades. Shovels come in a wide variety - wood, plastic, steel and ceramic, with rubberized handles, with holes and slots, with a variety of coatings, in all colors, shapes and sizes. And before buying it, decide for what purpose you need it.
Plastic bag
When cooking in pans (coated with Teflon and ceramic), it is best to use a wooden, silicone or plastic spatula. They will not damage the non-stick coating.
When cooking meat or other fatty foods, it is best to use slotted spoons to allow the fat to drain into the pan.
A wide spatula is suitable for pancakes and donuts.
It is better to buy silicone spatulas - they do not absorb odors, are not afraid of high temperatures and are safe for all kitchen utensils.
An irreplaceable tool - a potato chopper
An indispensable accessory for lovers of mashed potatoes - a crush or, as it is also called, a potato chopper.
The pushers are available in steel, plastic, wood and Teflon. Just like spoons, it's best to use wooden and plastic pushers for pureeing in nonstick cookware. The design can also be different: with a zigzag-shaped kneading disc, a circle with small holes or a rectangle with a chaotic arrangement of cells.
Stainless steel grater
Graters are used almost as often as cutting boards. On sale there are stainless steel and plastic graters, different designs - one-, three-, four- and six-sided, equipped with sliding trays or plastic containers.
Plastic grater with container
Plastic graters are short-lived, dull quickly, and are afraid of high temperatures, but they contain a large number of very diverse knives.
Stainless steel grater
Stainless steel graters are practically eternal, they are very sharp and durable, they can withstand heavy loads.
Lot of small accessories
Of course, don't forget the little helpers such as: Electric Bottle Opener, a squeezer garlic, a nutcracker and even the Smart Kitchen Bin, etc. which you can find on zevessa. com
Conclusion
We hope that the information given in this article will help you to understand and decide on the choice of utensils needed! The main thing is to choose high-quality and really necessary helpers yourself, then the preparation of any dishes will become fast and bring real pleasure, and how much to expand this list is up to you.