[london.food] Odd Bits Of Kitchen Equipment

[prev] [thread] [next] [lurker] [Date index for 2007/07/05]

From: Simon Wistow
Subject: [london.food] Odd Bits Of Kitchen Equipment
Date: 08:30 on 05 Jul 2007
I'm a big proponent of a minimal set of kitchen equipment. I truly 
believe that most people actually need very few things - a couple of 
good knives, a slice (It's NOT called a spatula!), some tongs, a couple 
of good saucepans, a good frying pan (and maybe a griddle pan), a 
casserole, a colander and a grater. Maybe a couple of other things but 
not much.

I have however, over the years, aquired a few bits of occasional use 
items. A really nice pestle and mortar (I think Mum would probably ocunt 
this as essential actually), a nice saucier (which also makes realls 
great scrambled eggs and hot chocolate), a mandloin (handy for Pommes 
Dauphinois), a rice cooker (once you use one you'll not go back to the 
absorbtion method).

Recently I've been pondering buying a potato ricer. 

In general I'm a big fan of crushed potatoes instead of mashed (usually 
crushed new potatoes) - not just because they're quicker and easier but 
also because of the texture. However occasionally I want a smooth, 
creamy mash that needs a more traditional approach. You can do this with 
a masher, I know some people who then whisk. You *could* do it with 
blender but I find that gives me very gluey mash.

I was told that a lot of restaurants use a potato ricer which makes 
things really easy and tends to get a very smooth, non gluey mash. I've 
also been told that it removes the need to peel the potato first which 
will be really handy for my beloved newly found method of baking the 
potatoes instead of boiling them which is great but means you end up 
with burnt fingers trying to peel them whilst they're scorching hot.

Thoughts? Comments?



Generated at 00:01 on 07 Jul 2007 by mariachi 0.52