All too often have I experienced the following: renting a cottage for a weekend, arriving with all the ingredients to cook some meals, opening the drawers and cupboards, and staring in disbelief, pondering: “Is this really what they have? I should have at least brought a few things from my kitchen”.
I am someone who cooks two to three meals a day, therefore a decent amount of time is spent in the kitchen, chopping, mincing, tasting, mixing, cooking, dancing, and, obviously, eating.
Throughout the process of preparing a dish, from start to finish, many different tools are needed: knife—sometimes knives—, cutting board, pot, pan, mortar and pestle, pepper grinder, garlic press, citrus press, measuring cups, measuring spoons, colander, strainer, and the list goes on.
Presently, the question I pose is: which of these countless tools is the most important to have in great quality?
This decision boils down to a matter of opinion, and I will offer mine, seeing as this is my blog.
That it is. Glad you remember.
Deciding on a single tool is difficult; therefore, I will list my two most important kitchen tools to have in high-quality—in order of importance nonetheless:
- Knife: I cannot fathom cooking without a knife that slices and chops with ease, as if I was cleaving through butter with every downward motion. I own a Kasumi knife—courtesy of my superlative mother, who gifted it to me when I moved—as well as a Global G-56 —gifted to me by my awesome brother on my name day, two years past. Anytime I have been in a situation—as mentioned in the introductory paragraph—where I must use a dull blade to chop, slight annoyance ensues, gradually and swiftly evolving to frustration.
- Pan: What I look for in a pan is good heat conduction, spaciousness, and non-stick features. I have a 32 cm Biotan, which is my pride and joy in the kitchen; it keeps heat, has a tremendous amount of space, and nothing sticks to it. I have grown in love, and never have I been a perfidious lover, not once, since I have become its father.
Besides these, my next most important tool is a large cutting board—that does not move and swivel as I cut on it.
How about you: what is your most important kitchen tool?
Foot-note: I do not recommend using a Global Kasumi to cut a Biotan, nor using a Biotan to cook a Global Kasumi.