Knives: Which One Is for What?
A chef’s knife (18-20 cm) is the most frequently used tool in the kitchen; it serves as an all-purpose knife for tasks from chopping vegetables to cutting meat. A paring knife is for small, precise tasks: for slicing garlic, removing seeds, and peeling fruit, a small, nimble knife is easier to control than a large one.
Do you know why a bread knife has a serrated edge? With each forward stroke, its teeth cut the hard crust at small points and pass through without crushing it; a straight-edged knife presses against the same crust and crushes the bread.
Cutting Boards: Materials and Uses
Plastic cutting boards are safer for raw meat and poultry because they can be washed and sanitized in a dishwasher. Since wooden boards are porous, moisture and bacteria that collect on them may remain below the surface even when the board looks clean; for this reason, ideally reserve wooden boards for tasks that do not involve raw meat, such as preparing vegetables and bread.
If deep scratches and discoloration build up on a cutting board, bacteria may remain in the grooves even after thorough washing. Replacing a heavily worn board is safer than trying to clean it.
Choosing Pots and Pans
A nonstick pan is ideal for delicate ingredients that stick easily, such as eggs and fish, but it cannot withstand high heat and its coating may break down if left empty. Cast-iron or stainless-steel pans can withstand high heat and retain the intense heat that produces browning (the Maillard reaction) when searing meat.
Do not use a metal spatula in a nonstick pan; it scratches the coating. Use a silicone or wooden spatula instead.
Measuring Tools: Grams or Spoons?
A digital scale gives the most consistent results, especially for dry ingredients such as flour and sugar, because the weight of a 200 ml measure of flour can vary by as much as 20% depending on how it is filled. When measuring liquids, place the measuring cup on a level surface and read the marking at eye level; looking down from above can cause you to misread the slight curve of the liquid surface (the meniscus).
Oven Equipment: Baking Sheets, Pans, and Racks
Dark-colored baking sheets absorb more light and heat than light-colored ones, so they brown food faster in the same amount of time; recipe timing is based on a light-colored sheet, so if you use a dark one, check the food a few minutes early.
Move cakes and cookies from the oven to a wire rack, not directly to a plate. A wire rack lets air circulate underneath, too; hot baked goods left on a solid surface soften and become soggy on the bottom from the steam that collects there.