Part Two Of New Basics Of Kitchen Tools

KITCHEN SHEARS
KITCHEN SHEARS are ideal for cutting paper to line cake pans, cutting up raw chicken, clipping kitchen string, and mincing chives. Choose shears made of stainless steel.

KITCHEN TIMER
To make sure your foods are cooked to the correct doneness, a KITCHEN TIMER is essential. Set the timer for the least amount of time to avoid overcooking.

KNIVES
Three KNIVES are essential: a SMALL PARING KNIFE, which is 3 to 4 inches long and used for peeling and slicing small foods; an 8- or 9-inch CHEF’S KNIFE, which is used for all basic chopping, dicing, and slicing; and a SERRATED KNIFE, for slicing bread.

LADLE
A LADLE is essential for serving soup or stew or for adding broth to risotto without spilling.

MEASURING CUPS
To measure dry ingredients accurately, use a standard set of nesting MEASURING CUPS of ¼-, ¹/³-, ½- and 1-cup sizes. To measure wet ingredients, use glass or plastic measuring cups. It is essential to have a 1-cup glass measure and nice to also have 2- and 4-cup measures.

MEASURING SPOONS
MEASURING SPOONS come in nesting sets of ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon.

MEDIUM-SIZE WHISK
A MEDIUM-SIZE WHISK is a must-have for whipping up egg whites, mixing salad dressings, producing smooth gravies and sauces, and making pancake and quick-bread batters.

MIXING BOWLS
Nesting glass or stainless steel MIXING BOWLS are the workhorses of any kitchen. Plastic bowls are not recommended as they absorb both flavor and fat.

Image Copyright © 2011 by Weight Watchers International, Inc. All rights reserved.
This Tip was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p4'