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HEALTHY IN A HURRY
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HEALTHY IN A HURRY
The Right ToolsYou might drool over superfancy tools at kitchen specialty stores, but to get the job done right you need some basic tools, but not a closet full of restaurant equipment. Make sure pots and implements are all handy, the sink is cleared out and work surfaces are clean. And like any good workspace, your kitchen needs good tools. We recommend:1. One full set of measuring spoons, two full sets of measuring cups. We recommend one set of larger measuring containers for liquids, complete with handles and pour spouts, and one graduated set (1⁄4 cup, 1⁄3 cup, 1⁄2 cup, etc.) for dry ingredients that can be scooped up and/or leveled off. 2. At least two cutting boards. Ideally, you should use one for produce and one for protein to avoid cross-contamination. 3. A 2- or 3-inch paring knife, an 8-inch chef’s knife. Be sure to buy your knives in a store where you can feel them in your hand. A knife should be a natural extension of your arm, its heft and weight feeling just right. Buy the best heavy-duty knives you can afford. Cheap, lightweight models make for harder work, slower prep times and even less safety for the cook. We recommend carbon-steel alloy blades, which require sharpening less often than nonalloy blades. 4. Two flat-bottom 12-inch skillets with slightly angled sides, one nonstick and one stainless steel, preferably with one lid that fits both. A preseasoned cast-iron skillet is also a must-have for its natural nonstick surface and great searing ability. Nonstick cookware is a modern marvel, essential when cooking with little or no fat, but keep in mind that the surface can be nicked or scratched by metal utensils, rendering it unusable, and it should never be exposed to high heat without ingredients in the pan. Stainless-steel or cast-iron skillets are more durable; use the nonstick only when a recipe requires it. 5. Two-quart and 4-quart saucepans, as well as a Dutch oven or covered casserole, preferably 8-quart or larger, all with lids. We prefer multi-ply, stainless-steel, copper-core pots. While they’ll set your budget back a notch or two, no amount of fancy cooking techniques can overcome poor-quality cookware. 6. A set of three stainless-steel mixing bowls (small, medium and large). Glass mixing bowls, while beautiful, chip and break. Stainless-steel bowls are relatively indestructible and have a natural nonstick and nonreactive finish. Lately, stainless-steel bowls with rubber outer coatings have come on the market—they do not slip across a counter, a boon to cooks everywhere. 7. A kitchen scale. Healthy cooking is calibrated cooking—you want exactly what the recipe calls for. Buy a kitchen scale with a “tare function”—in other words, it can “zero out.” You can set a small plate on it or a large measuring cup, reset the machine to zero, and then measure what you add without subtracting the weight of the container. 8. An instant-read thermometer. Accurately checking temperature is the only way to tell for sure if a piece of meat or poultry is cooked to the proper doneness. A thermometer with a simple dial gauge, available at supermarkets, will work as well as a fancy digital one. 9. Two or three wooden spoons for stirring; a plastic or metal slotted spoon for draining. 10. A sturdy colander that fits in your sink, stands up well to heat and is easy to clean. |
 
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