Kitchen tools are the first step to preparing any kind of recipe.No kitchen is perfect without the presence of right kitchen tools. Kitchen tools make working easier and enjoyable in kitchen. Kitchen tools help reduce the preparation time for any recipe. They also let you handle a task more conveniently and with lesser effort.
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When selecting your kitchen equipment, there are few items that you might want to consider.
We take a look at some of the equipments below.
Pots and Pans : They come in different types such as glass, ceremic, aluminium, copper, carbon steel, cast iron and stainless steel. Modern metal cooking pans are frequently coated with a substance such as polytetrafluoroethylene (PTFE) coating in order to minimize the possibility of food sticking to the pan surface. Nonstick coatings tend to degrade over time, and require vigilant care and attention. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking, or harsh scouring pads or chemical abrasives when cleaning. Higher quality nonsticks use powdered ceramic or titanium mixed in with the nonstick to strengthen them and to make them more resistant to abrasion and deterioration.
 Aluminium - Aluminium is a lightweight metal with very good thermal conductivity. It does not rust, and is resistant to many forms of corrosion. Aluminium alone can, however, react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium.
If you prefer lightweight metal, choose anodized aluminum as it has the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive.
Copper - The best pots are pots made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sautéeing.
Knives: Any chef will tell you that it’s not “service” that takes up most of their time. It’s the preparation. Working with substandard knives not only takes it far longer to prepare, but the actual presentation of the food is sometimes lacking. When purchasing knives, make sure they are made of high quality materials, come with a warranty and are easy to sharpen and maintain.
High-Carbon Stainless Steel - A combination of the best attributes of carbon steel and stainless steel blades. They contain enough carbon to give them the toughness and ability to hold an edge, although not quite as well as high-carbons steel, and they contain enough chromium to make them stain and rust resistant, although they can discolor or rust under extreme conditions. High-carbon stainless steel blades are slightly harder to sharpen than high-carbon steel but they have become the most popular blade material used for high quality kitchen knives.
Stainless Steel - Unlike high-carbon steel, stainless steel blades are highly resistant to discoloring or rusting, but if not cared for properly, they can stain. If over exposed to salt water, hard water, or acidic material such as, lemon juice or vinegar, it may discolor or rust. Dry thoroughly after washing to prevent discoloring
Titanium - Titanium blades are made from a mold of titanium and carbides. The carbides allow the blade to be heat treated, which produces a very strong and durable blade. When compared to steel, titanium is lighter, more wear resistant, corrosion resistant, holds its edge longer, and is fairly easy to sharpen. The titanium blade is more flexible than steel, making them a good choice for tasks such as boning and filleting. Beware that titanium coated or edged knife blades will not have the same qualities as knives that have blades made totally of titanium. The titanium coating on the cutting edge of the blade will be lost after sharpening several times.
Ceramic - Ceramic blades are made of zirconium oxide and aluminum oxide. Zirconium oxide is the second hardest material available next to diamonds. It is very hard but is also brittle and can chip or break. The edge of a ceramic blade is much thinner than steel, which makes cutting through items much easier. Because the ceramic blades are brittle they must be used with caution. They should be used for slicing rather than chopping. Although they are much more brittle than steel knives, they tend to hold their edge up to 10 times longer. Once the blades have dulled, they must be sharpened by a professional with a diamond sharpener.
There are a variety of knifes used for different purposes such as knife for steak, sashimi, cheese, deli, boning meat and mincing, Before purchasing a knife, be sure to understand its features to ensure it will perform the tasks desired. Consider the type of blade and blade edge the knife has and the care and maintenance involved. Some blades will need sharpening more often than others and some will need professional sharpening because of the type of blade edge they have.
Appliances: Hoods and hobs , kettles, blenders and grillers are all essentials. When researching these items, take into consideration the warranties, support and service as well as pricing.
After all the research is done and the purchases have been made, you can now make wonderful dishes in the comfort of your own home.
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