The Basics of Spoons, Spatulas, and More

Lesley gave me this great little calendar for Christmas called "How to Cook Everything" by Mark Bittman. The card-calendar usually has recipes or tips for every day of the week. This weekend's card (March 14th-March 16th) is entitled, "The Basics of Spoons, Spatulas, and More," so I thought I'd share it with you.

"Wooden spoons have a pleasant feel and do not absorb much heat; they're best for stove-top use. Large stainless steel spoons are best for serving and transferring wet food from one container to another. A slotted spoon is essential, as is a ladle. Rubber spatulas are handy - especially the spoon-shaped ones. You need two metal spatulas: one narrow (for loosening all around the rim of cakes) and one wide (for turning pancakes). A large metal tongs (get the spring-loaded, rather than tension-driven, variety) is very useful. Asian-style skimmers are fantastic - even better than slotted spoons in some instances - for removing foods from simmering liquids or frying oils.

Again, these are a matter of taste. You'll accumulate many different utensils over the years; some will become your favorites, others will end up at a yard sale. Keep them all in an attractive jar, or in a used coffee can, right on your counter, next to the stove. You will want most of them handy.

Miscellaneous Tools

Cheese grater: This can be a small, handheld device for grating Parmesan directly onto pasta, as long as you have a food processor for heavy-duty grating. Otherwise buy a sturdy box grater.

Instant-read thermometer: The most accurate way to determine whether food is done, especially for inexperienced cooks. You may never have cooked a leg of lamb in your life, but when that thermometer says 130 deg. F, you know the inside is rare. This is a near-must. If you fry, you may want a frying thermometer, which will make your life a little easier. And if your baking times seem off, buy an oven thermometer, and use it.

Metal racks: For cooling baked goods and roasting. Buy ones that will serve both purposes, by making sure they'll fit in your roasting pan.

Timer: May be manual or electronic; some electronic types allow you to time several things at once, a definite plus if you can figure out how the things work.

Salad spinner: Nice item, and not only for drying salad greens. It's excellent for dunking anything that you want to rinse and rain repeatedly. Not essential but close.

Skewers: Good not only for grilling but for testing for doneness. Not essential at first."