Tips & Tools
These are my tools of choice. . . . This is how I stock my workbag and what is always at hand. While all I truly need is my Knife, my other utensils are of course greatly appreciated.
Here is the second string—so to speak.
A Great Sharp Knife
I use a very simple 8′ Henckel and am quite attached to it.
Kuhn Rikon Serrated and Plane Paring Knife
I love these things. They are disposable and I have been using them since cooking school. They come in pretty colors as well.
Kuhn Rikon knife…
LOVE the Lemon Squeezer. I fell in love with this in India. The men who made
“Nimbu Pane” (Lemonade) on the side of the street used them—now I am nothing without my Squeezer!
Everyone needs a good portable Strainer to strain Sauces, Juices and sometimes take the foam off of Blended Recipes.
Used to whisk those tasty Sauces. Not really necessary, but it is so very cute and works well in a variety of places.
Zest is underrated—I use it all over the place. The Microplane is also excellent at grating Ginger and Spices.
Black Epicurean Cutting Board
I have a portable one that I take everywhere. I love these Boards because they are lightweight and don’t scar.
Be careful with your fingers! . . . I have re-grown my forefingers twice and both of my thumbs! However, a Mandolin is a worthy tool – you can make Noodles, Slices, Dices and Julienne in about a quarter of the time that you would normally take to do the same, . . . . But, by all means, use the finger guard!