Streamline Your Supplies
All You Need in Your Utensil Drawers
- An instant-read thermometer, to take the guesswork out of steaks, chops, and roasts.
- A large Microplane grater, for cheese, citrus zests, ginger, chocolate, and garlic.
- A straight-edge wooden spoon, for getting in the corners of saucepans.
- A classic wooden spoon, for everything else.
- A natural-bristle basting brush holds more liquid than silicone versions.
- Nesting measuring cups conserve space.
- Stainless-steel measuring spoons last longer than plastic ones.
- A large slotted spoon, to scoop food out of boiling water.
- A low-tech can opener that pops bottles, too.
- A metal spatula, for pancakes, burgers, and cookies.
- Long tongs, for tossing salads, turning chops, and plucking vegetables from a steamer. The locking kind store most easily.
- A standard spoon, for sauces.
- A Y-shaped peeler: more control than the standard variety.
- A silicone spatula, for mixing and getting the last bits of batter from the bowl.
- A palm-size vegetable scrubber offers serious leverage.
- A mini offset spatula, to free frittatas, lasagnas, and brownies (and to frost cupcakes).
- A whisk, to get air into eggs and batter.
- A fish spatula: thin, flexible, and perfect for fragile foods, from flounder to fried eggs.
- A ladle, for soups, stews, and sauces.
- A potato masher: also great for breaking up canned whole tomatoes for sauce.
- Sara Moulton, TV chef and author of Sara Moulton’s Everyday Family Dinners ($35, amazon.com).
- Ilana Rosengarten, graphic designer, blogger (mommyshorts.com), and New York City resident with an impossibly small kitchen.
- Jennifer Rubell, author of Real Life Entertaining ($27.50, amazon.com).
- The Real Simple food department.
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