What is your favorite kitchen utensil that you just couldn't do without when preparing a meal?
Mine is my set of knives. I have an eclectic mix of knives, but they are all super sharp and of varying sizes and each knife is used for a different cutting job. That may be a bit anal, but it drives me crazy when some one uses the wrong knife for slicing, cutting or chopping. My second would be a good cutting board, then my pressure cooker (I just love it and use it all the time), and then my large fry pan.
In the words of Bill Murray (Stripes)
"ever have the Aunt Jamima Treatment"
Mine is deffinatly gotta be my Tongs! Perfect for fliping a rolled up tortilla stuffed with cream cheese & Black berries! Mmmmm.
Well, I had an idea until I read the other replies - and then I thought, I love my knives and my wooden spoons too! How to choose? I think my favorite is my bell jar for shaking up salad dressings. But I use my wooden spoons almost every time I cook, so I'll go for those.
Cast Iron Skillet.
I can cook just about anything in my skillet.
Next would be
My mother's cast iron skillet - I hadnt realised how good it was until I had it locked up in storage and I am using the rental properties cheap light modern non-stick version! And she bought it for a $1 at a church fair because no one wanted it about 30 years ago!
Now can anyone who answered knife explain to me how to keep a knife sharp - I find even the so-called self-sharpening ones aren't after a few months - though are better than regular ones.
Take it to your local butcher and ask him to sharpen it for you. Then, once it's sharp, keep it sharp by using a sharpening steel. I get mine sharpened once a year. But, if it's poor steel in the first place - you will never keep it sharp.
Shun knives are awesome. I have a chef's knife and use it for just about everything.
It has to be my cast iron wok. I bought it 20 years ago,when I got married. All this while, it is being used almost daily. It can be used for frying, steaming and stewing. It never got rusty. The trick is to use it often and try not to wash it thoroughly with soapy water. This can dissolve the protective oil coating and in time, get rusty from disuse. In fact, most of the time,I don't even use any soapy water when washing it. I just scape off whatever is sticking to the wok with a steel spatula, scrub with a coconut brush and rinse off.
Have to say it would be my spatulas. Use them practically every time I cook. I have about 6 of them in varying sizes.
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