Tools 'n Eqipment

What does it take to prepare a truly memorable meal?                                               updated 12/1/12

Here is a list of tools and equipment I have found useful and what I currently do use. The necessary basics are here, there is a “Gadgets” page where I deal with the non-essential, but helpful items (gadgets). This is an ongoing discussion; things are added and updated routinely.

CUTLERY:

My standby of many years is a set of Case XX knives. They are outstanding, to say the least. I have and have used, Cutco, Chicago Cutlery, Russell and the New Japanese styles – But I always go back to the Case Set – wooden handles and all.

I'm sure that the "reviewers" are telling you all that the Japanese knives are just wonderful and that you need to replace everything with these knives. Well hold on a minute. They may be thin,"light" and less fatiguing... but I don't cook for a living.
1/10/11 I recently bought a second Case 10" (#200-10) chief's knife, just in case.

I also use a Chinese meat Cleaver with a blade 8-1/2" long and 4" wide, an excellent tool for slicing and chopping. It is especially good for (The Flying Fingers Technique)slicing extremely thin slices of meat often called for in Chinese dishes.  ***

The main criteria are "how does it feel in your hand and how does it cut! Can you cut through the item just by applying pressure, or do you have to "saw" your way through? That's it PERIOD. For an In-depth discussion of knives, go to:   http://www.zknives.com/

Steel: an absolute must, sorry for forgetting it. A professional one 14-16 inches long such as the Dexter Russell  Wood Handle #1227-14. A steel when properly used only straightens the knife edge, doesn't sharpen it.

Cookware:

Sauté pan: 3 quart Calphalon One Infused Anodized.

Fry Pan: 12” Calphalon One Infused Anodized and a 12” Cast Iron Skillet

Why "One Infused Anodized" Simple - they don't have chemicals that can flake off in your food and you can use any utensils in them and lastly they are non stick and clean up easily. I know, no dishwasher, but its two minutes in the sink. They can be cleaned back to new with Bar Keepers Friend. Although you can use any utensils, I use my home made Walnut and Cherry spatulas as the pans like ALL pans will scratch, even Stainless. Note: they are being discontinued; though they are the best!

Pots and pans: A set of Revere Ware 1801 Stainless Steel Try Disc with a heavy piece of aluminum on the bottom. They do the job exceptional well! The Aluminum disk on the bottom is over an 1/8" thick. Talk about spreading the heat and eliminating hot spots. Although they are no longer made, they are often available on e-Bay.

Grill: Charcoal, 26” Stainless made by Capital, Professional Series. I know the rage today is GAS - NOT - Unless you want your food to be tinged with soot and chemical tastes - then go ahead and use gas. It may be convenient, but it defeats the purpose. Grill on charcoal started without chemical lighters! My old standby was the Weber Kettle which is still an excellent choice.

Grilling Tools: I use a wonderful set of 4 by Williams-Sonoma that my son presented me with as a father’s day present. They are exceptional. I'm sure there are other tools equally suited to the task. The most important is the tongs - they need to be heavy duty!

Griddle: I use a "Buffet Server, Griddle" by Chefscape. It is non-stick stainless steel, works as a griddle and as a server by putting on the surround and the included pans. You will note from the picture on Sausage Steeper/Steamer, I did not install the handles. Less storage space and a better view of the heat control.

Cutting Board: I know use “plastic” well NOT me; it is susceptible to knife cuts that harbor bacteria and flakes fall into the food. Nothing is better then Maple. Just wash it well after using it! It will serve you well for years. We have been using Maple a long time now without any problems. Check out a discussion on the subject at: http://www.naturalhandyman.com/iip/infxtra/infcuttingboard.html

Click to enlarge

Flipper/Spatula/Turners: These are essential, no question, but there is such a variety out there. My favorites are a couple of wooden ones I made and also a long Dexter S.S to flip fish.                       

Can Opener: The Swing-A-Way by Amco No 407. It is easy to use and stores neatly in a drawer. The one I use is about 45 years old and one like it was the first in space with NASA. It does require a brush cleaning of the blade every now and again though.

Timer: I use an old wind up timer made by Robshaw. Been working for years and still ticking.                                                                  

Chinese Cooking Needs: 

Wok: that is about 14" in diameter, made of steel and that it has been aged properly and has a domed cover to fit.

Supporting ring: to keep the wok steady on the range

“Wok chuan": a long handled flipper with a rounded end to fit the shape of the wok, made of stainless steel and have short wooden handles inserted in the end.

“Wok hok": a long handled ladle, made of stainless steel and have short wooden handles inserted in the end.

Chinese cleaver:  razor sharp (see above)

Chopping block or cutting board about 18" x 12" x 2,"

"Cooking" chopsticks about 15" long used to stir the contents of the wok.

Chinese strainer:  8" in diameter woven brass basket with a bamboo handle.

 Wok whisk: a bamboo wok brush used to scour the wok when done.
It is also excellent for cleaning cast iron fry pans.

Garlic press:  (SUSI by Zyliss)

Mortar and pestle

Also for some recipes a Deep Fryer or a bamboo steamer may be needed.

*** Recent it has become difficult or impossible to find a good Chinese cleaver and a traditional strainer with a brass basket. Well fortunitly I came across the web site of The Wok Shop in San Francisco  www.wokshop.com/  They carry an extensive line of Chinese utensils and are reasonable. Give them a try!               12/1/12

Thoughts on Chinese cooking:

I use only peanut oil for stir frying (S/F) as it can be heated "just 'till smoke" and is at the correct temperature to cook properly. Other oils smoke profusely, or begin smoking before reaching a hot enough temperature to cook rapidly as is needed in stir-frying.

I find that the recipes can be enhanced when the dish appears to be dry at times by splashing in a little Dry white wine. Therefore, I always keep a glass at hand while cooking.

General Note:

The merits of various materials and brands have been bantered about all over the web. Simply put – what you have that works for you is THE BEST. This listing is only to help those in need of an item and want to know what I have found that work for me. By the way, Fads and “New” doesn’t make you a better chef!

Do take time to check out the Gadgets Page as there are usefull items there.