Measures, mixing bowls and cutting boards
6. Measures
Essentials: Many people have traditional glass measures, but Faksorp recommends a good set of measuring cups and measuring spoons instead. "If I have a really good set of sturdy measuring cups -- that go from 1/4 cup, 1/3 cup, 1/2 cup to full cup -- and they are made in a way that also specifies metric measurements...then you can work with all recipes."
What to look for: Measuring cups and spoons are available in both metal and plastic, and come in a variety of shapes. Let your preferences determine what to buy, but keep in mind that metal may be more durable and does not absorb odour. A good tip: "Make sure that it is a really solid ring that holds them together -- both the cups and the spoon measures -- otherwise they get separated and you lose them," Faksorp says.
Expert extras: "You don't really need to have different ones for wet and dry ingredients, it's just a matter of cleaning them and wiping them carefully between (measuring)," Faksorp says. If you use a lot of recipes that require both wet and dry ingredients, it may be more convenient to have two sets.
Essentials: Many people have traditional glass measures, but Faksorp recommends a good set of measuring cups and measuring spoons instead. "If I have a really good set of sturdy measuring cups -- that go from 1/4 cup, 1/3 cup, 1/2 cup to full cup -- and they are made in a way that also specifies metric measurements...then you can work with all recipes."
What to look for: Measuring cups and spoons are available in both metal and plastic, and come in a variety of shapes. Let your preferences determine what to buy, but keep in mind that metal may be more durable and does not absorb odour. A good tip: "Make sure that it is a really solid ring that holds them together -- both the cups and the spoon measures -- otherwise they get separated and you lose them," Faksorp says.
Expert extras: "You don't really need to have different ones for wet and dry ingredients, it's just a matter of cleaning them and wiping them carefully between (measuring)," Faksorp says. If you use a lot of recipes that require both wet and dry ingredients, it may be more convenient to have two sets.
7. Mixing bowls
Essentials: Mixing bowls are another obvious kitchen basic. You can use them for mixing baking ingredients, creating sauces, tossing salads... anything.
What to look for: "I like to use stainless steel because it doesn't take up odour and because it's actually quite cheap, and they come in all different sizes and they stack nicely," Faksorp says. He recommends buying one very large bowl for mixing things such as salads, and then getting two medium-sized bowls as well as a couple of smaller ones.
Expert extras: "When I stock my kitchen with storage containers…I try to have them not round, but rectangular or square because then you don't lose a lot of (storage) space," Faksorp says.
8. Cutting boards
Essentials: Faksorp recommends that every kitchen have three cutting boards. The first is "…a really heavy duty one that you use for all of your vegetables and things," Faksorp says. "Then you have a thinner, lighter one that you can put on top of that for when you do your meat carving or poultry carving. Then you mark one side for meat and the other side for seafood, so you won't cross contaminate." He reminds that you should never just flip your meat cutting board over without properly cleaning it or you'll contaminate your base cutting board. The third board should be a light one, for cutting fruit.
What to look for: Faksorp recommends looking for thick plastic or wood materials.
Expert extras: Faksorp shares his cleaning tip: "I scrub my chopping board and then you can just have a very mild bleaching solution that you rinse it with afterward and then you rinse that and you're fine."
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Essentials: Mixing bowls are another obvious kitchen basic. You can use them for mixing baking ingredients, creating sauces, tossing salads... anything.
What to look for: "I like to use stainless steel because it doesn't take up odour and because it's actually quite cheap, and they come in all different sizes and they stack nicely," Faksorp says. He recommends buying one very large bowl for mixing things such as salads, and then getting two medium-sized bowls as well as a couple of smaller ones.
Expert extras: "When I stock my kitchen with storage containers…I try to have them not round, but rectangular or square because then you don't lose a lot of (storage) space," Faksorp says.
8. Cutting boards
Essentials: Faksorp recommends that every kitchen have three cutting boards. The first is "…a really heavy duty one that you use for all of your vegetables and things," Faksorp says. "Then you have a thinner, lighter one that you can put on top of that for when you do your meat carving or poultry carving. Then you mark one side for meat and the other side for seafood, so you won't cross contaminate." He reminds that you should never just flip your meat cutting board over without properly cleaning it or you'll contaminate your base cutting board. The third board should be a light one, for cutting fruit.
What to look for: Faksorp recommends looking for thick plastic or wood materials.
Expert extras: Faksorp shares his cleaning tip: "I scrub my chopping board and then you can just have a very mild bleaching solution that you rinse it with afterward and then you rinse that and you're fine."
Click to continue...
Page 3 of 4
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