The ware and kitchen utensils of
the Secret of good food consists among other components and as ware. I came to it through series of tests and mistakes. There were both casual purchases, and gifts, ignorant of this area of girlfriends and harmful attachment to brilliant. I remember how once, having got an award, I was going to buy new trousers, and on the way to shop, glanced in another - economic. There steel pans were exposed... For the next day girlfriends laughed over me: “Here also carry pans instead of trousers now!“
What needs to be had in kitchen that as it is possible to finish quicker cooking and, of course, that there were enough forces for eating it, at least?In modern kitchen has to be
at least about fifty various pieces of kitchen stock, the full list can make also one hundred with “tail“. Includes this list both tools the necessary, and additional, facilitating kitchen works. It is possible to make a lunch in a can, to prepare products by means of one knife, and to eat everything, having armed only with one spoon. But how many at the same time it is necessary to spend work and time?
of the Pan
Often pans are on sale in sets. If at once not to get a set, then the list of the pans necessary for your kitchen will be defined eventually. It is difficult to cook a pack of macaroni in a liter bucket, and to cook one egg in a 5 liter pan simply not rationally and long (wait until water begins to boil). What and in what quantities (pans, for example) need to be had in kitchen, becomes clear in the course of development of culinary art.
And number of pans and frying pans does not depend on family size. The more a family, the more there has to be a volume of pans. Their number depends on quantity of dishes in the menu of the hostess on duty. The average set contains:
- 1 liter pan,
- 2 two-liter,
- 2 three-liter,
- 1 5 liter, in very big families - seven-liter.
of the Frying pan have to be
of the Frying pan the different sizes. Of course, the same egg can be roasted on a frying pan with a diameter of 28 cm, it will be located, but to fry cutlets or fish for a family of only three people on a frying pan with a diameter of 12 cm - very long.
them can be got in a set too. But I prefer to get on one (the good knife costs much), in process of manifestation of need for it. My mother, for example, had one favourite knife to which she gave preference in all kitchen operations. Though in a set were:
- meat Knife. It has to be wide, average length, from thin steel.
- vegetables Knife. And it is better - three: big (16 cm) finishing, average (10 cm) for cleaning of fruit and vegetables and small (6 cm) for removal of eyes and small defeats.
- the Knife - a saw for bread.
- Small for cutting of paper packings.
- Big and strong for cutting of hens or fish. When I had such scissors, according to my husband, I forgot anatomy of chicken and began to cut it in any place. For maintenance of the cutting tools in the worker (the cutting state) the sharpening adaptation is good to have
- . However, when to me bothered to wait for the help in sharpening of knives and from time to time to call a strike in kitchen, I bought knives with nail files, but too it is necessary to get used to them. Today at me “in the course“ only an average knife for cutting of soft vegetables (tomatoes, cucumbers, vegetable marrows, a lemon). For root crops (potatoes, carrots, beet) the knife small and smooth is better. > >
was Always considered as ul as li that boards have to be wooden.
- I it is valid, the majority of dough products settles accounts only on a wooden board. The optimum size of a chopping board for the test of 50ő75 cm. The tree is soft, elastic and pliable, than helps to roll dough. by
- For cutting of vegetables and meat, also traditionally used wooden chopping boards.
But they have several inconveniences.
- Eventually that part of a board on which cut more often (usually it is the middle) becomes concave.
- At the same time, the tree is not really hygienic, it absorbs juice of vegetables and fruit (together with their color) and to keep clean a wooden board, as well as other wooden kitchen utensils difficult. They need to be scalded boiled water before work, to clean off a sharp knife, and it is not recommended to load any wooden objects as from the detergents applied in cars, the tree spoils into the dishwasher. Therefore for cutting of vegetables and, especially meat, chopping boards from special glass are very good
- . They very well wash (even in the dishwasher), do not break and do not fight. On them it is possible even to beat off meat. Their only shortcoming - a sound which is made by a knife, adjoining to them. But also it is possible to adapt to it. Plastic chopping boards are good
- too, but they, as well as wooden, are erased in the middle where cut more often. (But there is an occasion to change them for new). Both glass, and plastic chopping boards happen multi-colored that does kitchen elegant and allows not to confuse a board for cutting of crude meat to a board for vegetables.
- For cutting of bread together with a special knife thought up the board having the pallet in which crumbs are poured.
of the Rolling pin are necessary to
of the Rolling pin in kitchen even of such hostess who buys ready dough (it is all the same necessary to roll - that it). And it is good to have rolling pins different.
- Monolithic with one or two handles.
- the So-called Russian rolling pins made of one piece of a tree.
- Western European, rotating around a core. Unlike two first, such rolling pins it is easier to work and they do not form a callosity on palms. the Long thin rolling pin for expansion of the test for is more juicy than
- (canopy). My neigbour in Tashkent rolled with such rolling pin dough for manti. It was possible to look at its work, without coming off, so it was beautiful. But I did not decide even to try to repeat its movements, understanding that without skill, it is only possible to get confused in the test.
- Tiny, size about a palm and thickness about a finger, a rolling pin for expansion of small pieces of the test, for example, for pelmeni.
the Devices and tools saving time and efforts on kitchen
- the Meat grinder with prefixes and replaceable knives. Can be manual, and can - electric.
- Colanders, graters, a tolkushka for mashed potatoes, veselka for stirring of lactic dishes, wooden spoons for stirring of cookings, the hammer for a meat hurling back. In good kitchen recommends to have
- several mortars for grinding of spices and for a tolcheniye of nuts. For especially lazy or not really captious all this can be replaced with modern devices like mills, manual and electric.
- the Huge number of various pans for preparation of salads, beating and grinding of creams, eggs, cream. >
- it is good to li to have various measured devices as scales, volumetric glasses, and also funnels of different diameter.
- the Irreplaceable subject in kitchen - an opener. Remarkably, if it is universal, for opening of all types of cans and bottles. And here the corkscrew is better to have special. to
- For garlic need a chesnokodavilka. And in order that to use it there is no need to clean garlic from a dry thin skin: it remains in a cell, and garlic is squeezed out through holes outside. (Here and small cunning.) >
- it is much easier and more convenient to li to Clean vegetables a special knife - an ovoshchechistka.
- Sheets and baking sheets, for fans furnace and bake.
- Stewpans or clay pots for preparation in an oven of stewed dishes. It is worth paying attention to this way of cooking because it does not demand continuous presence in kitchen and control over process.
- the Cauldron for preparation of pilaf, roast and frying in hot fan.
- Pressure cooker
- Aluminum foil.
- Special packages for roasting.
the Main merit of various kitchen devices - their functionality.
Sometimes I get beautiful kitchen “feature“ by the principle:“ I want! I do not know why, but I want!“
the Food processor - one of such “features“. Seldom who uses it longer than one or two weeks from the moment of acquisition. Then the new toy occupies the shelf in a kitchen case (or on a mezzanine). And in order that (combine) to use it regularly, the special place on a working surface of kitchen is necessary. If the combine has to be got and assembled for work, then you will be too lazy - you will be too lazy and you will cut salad manually. And to wash all its details sometimes longer, than to cut - to rub.