Culinary Travels Of A Kitchen Goddess

You need to get all your ingredients at room temperature before you start.

To create self-raising flour from plain flour – for 150g/1 cup plain flour use half-teaspoon baking powder and half-teaspoon of bicarbonate soda (also known as baking soda).

Freeze left over wine for using in cooking.

If your recipe calls for the juice only of a lemon or an orange, zest the fruit before cutting and juicing. Wrap zest in waxed paper, pop it into a small container, and then into the freezer. You can use the zest next time you’ve got a recipe calling for zest. This way, you haven’t wasted any part of the fruit.

Freeze in one portion sizes, then no matter how many you are feeding you will have sufficient.

Keep ginger in the freezer and grate from frozen, it lasts for ages.

Put half a lemon with a teaspoon of salt in the fridge overnight, it’s antibacterial and will remove any odours.

To clean a granite pestle and mortar leave half a lemon and boiling water in it overnight.

Despite the fact that I am a self confessed gadget seeker, here are the items I consider kitchen essentials:

Pots & pans:

• Stainless steel milk pan - for boiling small items or reducing a small amount of sauce.
• Stainless steel saucepan. Rounded bottom makes it easier to stir sauces as they reduce.
• Stainless steel stock pot or pasta pot with a steamer insert.  For making stocks, cooking pasta, steaming items, etc.
• 10-inch frying pan. Sloped sides make flipping fried foods easier. and should be heavy with a thick bottom.
• 8-inch nonstick omelet pan. For omelets and other delicate dishes, should be heavy with a thick bottom
• 20-inch cold carbon steel wok. Carbon steel woks conduct heat better than nonstick versions, but unlike nonstick woks, they have to be seasoned.
• Cast iron griddle pan.  Ridged and flat would be beneficial, they are brilliant for drop scones, griddle breads, searing meats etc.
• Le Creuset casserole dishes of various sizes. Enamel-coated (nonreactive) cast iron pot retains heat well, making it great for slow-cooking stews and braises.

Small appliances:

• Food processor.  I have a magimix but only invest if you have the counter space for one, you don’t want to be rooting around in a cupboard every time you need it.  There are several mini versions available for the space challenged.
• Blender. I have a Kitchen Aid version which is very good. Look for a sturdy, lightweight bowl and efficient motor.
• Free standing food mixer.  I have a Kitchen Aid mixer which is very beneficial for baking, however if you don’t bake often I doubt it will be of great use to you, although, it will look awfully good on your worktop.

Bakeware:

• Two 9-by-2-inch cake pans. Silicone, springform and drop-bottom versions all release cakes easily.
• 8- or 12-cup silicone muffin pan. Nonstick silicone surface and flexibility negates the need for liners.
• 8- or 12-cup silicone cupcake pan. Nonstick silicone surface and flexibility negates the need for liners.
• 13-by-9-inch baking pan. Heavy-duty (heat-proof glass, stainless steel or ceramic) help brownies and casseroles cook evenly; pick one 3-4 inches deep for lasagna.
• 2 insulated cookie sheets. Heavy-duty pans prevent burning, ensure even browning and are less likely to warp.
• Pyrex 9-inch pie pan. Heat-proof glass browns crusts beautifully and won’t mark when you cut slices.
• 2 loaf pans. For quick as well as yeast breads
• Cooling racks.
• Sieves both conical for straining and round for sifting.
• Rolling pin.
• Palette knives of various sizes for cake decorating.

Utensils:

• Knife set: 8-inch chef’s, 5- inch utility, 4-inch paring, serrated knife, honing steel. Make sure you handle the knives before you buy to check for weight and comfort, always get the best you can afford, you get what you pay for.
• Kitchen shears. For butchering poultry, snipping herbs
• Knife block or magnet. Keeps knife edges sharp and protected.
• Chopping boards – separate ones for meat, fish and other items.
• Spoons. An assortment of wooden spoons as well as a slotted spoon and ladle
• Balloon whisk and mini whisk. Balloon whisk is for adding volume, flat whisk is for getting into a corner of a pan while stirring sauces.
• Solid spatula, wok spatula. Solid spatulas lift and turn; wok spatulas lift are designed for stir-fries. .
• Heat-proof silicone spatulas. For baking or cooking on nonstick surfaces.
• 2 pairs tongs in different sizes. Look for sturdy ones with locking device.
• A Chinese strainer with large basket for retrieving boiled or deep-fried foods.
• Vegetable peeler.
• Microplane graters. For efficient grating of zest, nutmeg, ginger, cheese, vegetables etc
• Pastry brushes in various widths.
• Nesting stainless steel or ceramic mixing bowls.
• Set of scales – I prefer balance scales generally and have some digital scales for very small amounts but really it is a matter of personal preference.
• American measuring cup set .
• Measuring spoons, narrow set that will fit into jars preferably.
• Digital timer.
• Instant-read thermometer. Easier to read than dial thermometers and gives temperatures quickly.
• Fine-mesh sieve. For straining stocks and sauces.
• Large colander.
• Pestle & Mortar.
• Cookie Cutters.
• Heavy duty, large roasting pan and rack for turkey.
• Gravy separator
• Potato masher

If you think I’ve missed anything please just let me know.