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Baking
dish. Used for roasting, and to cook gratins,
pies and pasta bakes like lasagna. The all-purpose
versions that can go straight from the oven to table
to fridge or freezer save the extra work of transferring
and storing the contents.
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Chef's
knife. A good quality chef's knife is indispensable
in a MediterrAsian kitchen. To prepare Mediterranean
and Asian recipes, ingredients are usually cut into
small pieces for cooking in a variety of ways, like
stir-frying and sautéing, so it helps to use
the best knife for the job. A chef's knife is an all-purpose
tool used for chopping, cutting, slicing and dicing.
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Chopping
board. A large chopping board is essential in a
MediterrAsian kitchen because most recipes involve at
least some chopping. In our experience, a bamboo chopping
board is the most durable. |
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Citrus
zester and citrus juicer. The zest and juice
of citrus fruits, particularly lemons and limes, really
adds a delicate zing to dishes such as pastas, curries,
marinades and salad dressings. Both utensils save you
time and effort, and produce the best results. |
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Colander.
Perfect for draining pasta and noodles, and handy for
rinsing vegetables. |
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Food
processor. A useful appliance for puréeing
soups and sauces, making fresh breadcrumbs, and grinding
nuts and spices. A food processor is also a quick
and easy alternative to a traditional mortar and pestle
for making pesto, hummus and curry pastes.
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Frying pan/Skillet. A large, heavy-based skillet/frying
pan has almost unlimited uses including searing foods
like salmon or chicken, sautéing and poaching,
and it's ideal for making frittatas and omelets. A pre-seasoned
cast-iron pan is best because it heats quickly and evenly. |
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Garlic
press. A handy item which makes mincing garlic a
breeze. |
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Ginger
grater. A ginger grater with fine "teeth"
makes it easy to finely grate ginger, removing the tough
fibers, leaving just the delicate minced ginger flesh.
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Grater.
Get one which has a few grating options for fine, medium
and coarse grating to suit different ingredients like
cheese, carrots and apples. |
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Kitchen
scales. A great asset to eliminate the guesswork
when it comes to weighing ingredients. Electronic scales
are the most accurate. |
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Measuring
cup. It's useful to have a measuring cup marked
with ¼, ½ and ¾ graduations.
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Mortar
and pestle. Used for grinding and crushing herbs,
nuts, and spices. Can also be used to make pastes and
sauces. |
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Paella
pan. Essential for a perfectly cooked paella. The
large, shallow pan allows the rice to cook evenly and
maximizes the flavor. |
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Mixing
bowls. Any type of bowl will do—glass, ceramic,
stainless-steel or plastic (the more presentable types
can also be used as serving dishes). It's useful to
have one large bowl, a medium-sized bowl and a small
sized bowl. |
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Pastry
brush. Ideal for brushing olive oil onto bread to
make bruschetta, croutons, and pan-fried sandwiches.
It's also useful for brushing food like chicken or fish
with oil before cooking and to baste foods with marinades
during grilling. |
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Pepper
grinder. To transform whole peppercorns into freshly
ground pepper. |
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Pots
& Pans. Heavy-based saucepans (complete with
tight-fitting lids) are a good choice because the contents
can simmer gently on the stovetop without the bottom
burning. A large pot is perfect for making batches of
soups, stews and curries, and doubles as a pasta cooking
pot. A medium-sized pot is useful for preparing rice
and sauces, and boiling eggs among an endless list of
other uses. |
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Turner.
The perfect utensil for lifting and tossing foods. Ideal
for flipping fish and chicken fillets, tossing eggs,
and stir-frying. |
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Measuring
Spoons. You'll need a teaspoon and a tablespoon
for measuring ingredients. |
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Bamboo
steamer. These come in various sizes and can be
stacked together inside a wok or large saucepan over
boiling water to steam different foods (such as vegetables,
seafood and chicken) simultaneously but separately.
To use your wok as a steamer without bamboo baskets,
you can improvise by placing a plate on an upturned
cup inside the wok to elevate it above the simmering
water. Put the food to be cooked on the plate, cover
the wok with a snug-fitting lid, and steam away. |
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Storage
containers. Air-tight containers of various sizes
serve many purposes. They're great for storing leftovers
in the fridge or freezer. Containers are also ideal
to transport food to picnics and barbecues, and for
taking packed lunches to work or school. Use see-through
glass or plastic containers to store dried foods like
cereals, nuts and spices so you can see the contents
without opening the lid.
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Sushi
mat (makisu). This inexpensive bamboo mat is essential
for making Japanese sushi rolls.
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Vegetable
peeler. A handy utensil for all kinds of peeling
tasks. Y-shaped peelers are best. |
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Wok.
An invaluable addition to your MediterrAsian kitchen
for stir-frying, braising and steaming. Use a traditional
wok on your stovetop (flat-bottomed for electric stovetops,
round-bottomed with stand for gas). |
