with you there Saleheen , I need a real sharp knife and good peelers .. I cook up plenty of veggies and like to chop them real fine.. lots of onions and garlic too, so need a few shark knives in the draw to get my cooking going!!
My 10-inch Wusthof Cooks knife is my favorite. I sharpen it every other day so it is never dull. Because of its size I can get great leverage. Because the knife is well balanced, I can chop garlic and not feel like I'm performing surgery with an axe
My George Foreman Grill! It seems that everything tastes better when I cook with it. (Only because I'm too lazy half the time to cook on my stove.) I put a plain chicken breast in there once and it was browned, tasty and moist.
I love my strainer because I love pasta. I love my potato masher because I love potatoes. I love my gas stove because I can cook both of those even if the power goes out! Oh -- also my toaster. Starch, anyone?
I have two items i like. The first is a meat slicer, and the 2nd is a dehydrater. They come in handy for slicing meat to a consistent thickness and then marinating it for making beef jerky in the dehydrator.
Wow this is a tough question. Hard to pick just one. For today I am going to go with my electric skillet. I use it for all sorts of dishes. You can turn the temperature down and use it like a slow cooker and it's great to keep food warm or warm a dish up when you are at a potluck.
Other than my coffee maker and kettle (two life-or-death items in the kitchen)..
I have three skillets (a tiny one with a cover, a little one, and a big one) that I lean heavily on (and I never fry anything - it's just that the skillets are handier, even for things like pasta; the big one makes a great place to wash produce too). With those, a spatula and the nylon serving spoon I'm always using, a person can do anything. (I have all kinds of other kitchen tools/stuff, but it always seems easier just to pull out these basics and use them instead.)
Funny, I have a saucepan that I must use to make my mac and cheese. I have other pans that are similar to it, but, for some reason this lone pan seems to work the best. I also have a special pan that I cook soup in. I'm weird that way.
tongs, you can use them for pan frying fish and also can be used on bbq for wings, chicken and anything else that tongs can pick up. I use a hook type of device for most of my ribs and steaks. It's made of steel and has a circular hook that allows me to claw into the meat and turn easily.
Le Creuset is french made enamel cast iron dutch ovens. They are durable, easy to clean, and they have a great warranty,. I use them exclusively. Le Creuset can be quite pricey, obviousley there are other brands of enamel cast iron cookware, but I have never tried them.
OK, I admit it I love food safety but cooking is not forte. I just finished insulating my attic with Roxul and put my bread knife to great use. Then Roxul gave me a free knife. I continued with my kitchen bread...
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