February 27, 2008 - 8:16am
Top five most useful pieces of kitchen equipement
I just wrote a short list of my five favorite pieces of kitchen equipement, the stuff I couldn't do without, here http://jeremyskitchen.wordpress.com/2008/02/25/top-five-most-useful-pieces-of-kitchen-equipment/ , anyone agree or disagree? Do you have anything to add to the list?
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my water level, cordless screwdriver, power drill, wire stripper, and the pair of burly guys that are doing all the lifting and muscle work. :)
Mini O
If push came to shove, I could make bread (must have ingredients, of course) with only a tabletop, an oven with a rack, and something to bake the bread on or in (stone or loaf pan). Very helpful would be a spatula or a dough scraper, and something to cover the dough to keep it from drying out. A sink with running water is also very useful. Also something to wipe hands on, though jeans could serve that purpose.
Rosalie
The enamel-topped table that I use for everything in the kitchen, the spirtle I use for mixing all my breads, scales that measure in oz. and metric, KitchenAid standing mixer since breaking my shoulder, and my mother's rolling pin.
Since I have learned to use a digital scale and metrics, everything is easier. Baking has become a concept.
Yes the Parchment paper is a great tool.
Plastic dough scraper. Straight edge on one side and curved on the other.
Steel scraper/bench knife.
Plastic shopping bags. I use these for quickly covering everything from small bowls to sheet pans.
Cheap SS bowls and Tablespoons (soup spoons) for mixing.
One beater from a hand mixer. This is the best tool to mix water into starter and froth it up to increase oxygen and activity. Try it, it's amazing.
Eric
As a baker, I don't really need a good chef's knife. As a cook I do, but this IS The Fresh Loaf.
As a baker, the most useful tools to me are:
A good set of scales, digital, reads metric and pounds, accurate enough and able to handle full batches.
An oven thermometer - thermostats are all too often off.
A chef's thermometer to keep dough temperatures where they should be, and to tell when my bread is baked.
A good peel.
Baking stones.
Of course, I do need mixing bowls, an oven, a place to cool the bread, a place to proof the bread... but the stuff above helps a baker make a quantum leap in consistency and quality.
Mike
I agree. And also good size mixing bowls - pref with lids - little bowls for starters - MUST have lids , that plastic mixing thing like a large flexible credit card, and my flour mill - LOVE fresh milled grain! Then - a good recipe. My five essentials.
Andrew
Forgot to mention my bannetons - forget the little bowls - I can improvise!!
Andrew