General
- Thermometers
- Kitchen scissors
- Vegetable Peelers--OXO, I think, is the best
- Cutting Boards-use either wood or
polypropylene; these do not blunt sharp
knives. Keep different boards for different
purposes, those for raw meats and strong-
smelling items, such as garlic, should be
kept separate from general purpose
boards. Clean boards thoroughly after use.
- Tongs
- Ladles
- Slotted Spoons
- Microplane
- Box Grater
- Pancake Turner-a large square or
rectangular blade that will slide easily
under delicate flat foods, such as fish
fillets. It has holes to let fat or liquid drain
through and is available in metal or plastic
or silicone.
- Toothpicks
- Butcher’s Twine
- Potato Masher
- Whisks
- Wooden spoons, several
- Colander
- Can opener
- Corkscrew
- Mixing bowls
Nice to have.....
- bench knife--it’s great for picking up large
piles of chopped vegetables, etc. to move
from cutting board to cooking utensil
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