Part Three Of New Basics Of Kitchen Tools

PASTRY BRUSH
Use a PASTRY BRUSH for glazing breads and pastries, brushing syrup over warm cakes and muffins, or for basting meats and poultry.

POTATO MASHERS
There are several styles of POTATO MASHERS; all make quick work of mashing potatoes and other root vegetables.

ROLLING PINS
ROLLING PINS come with and without handles: both styles work well. The heavier the pin, the less effort it takes to roll out dough.

SALAD SPINNER
A plastic SALAD SPINNER uses centrifugal force to remove most of the water from washed greens, herbs, or fresh berries. They are available in several sizes.

SIEVE
Use a coarse-mesh SIEVE for sifting fl our, cocoa, and confectioners’ sugar and a fine-mesh sieve for straining stocks and separating fruit purees from their seeds. It’s a good idea to have a few sizes.

SLOTTED SPOON
A SLOTTED SPOON makes it easy to lift a piece of pasta or a vegetable from boiling water to test for doneness.

SPATULAS
SPATULAS come in different shapes for different tasks. A fl at, wide metal spatula is good for turning fish, and a rubber spatula is best for mixing batters. A silicone (heatproof) spatula has the flexibility of a rubber spatula and can withstand temperatures up to 800°F.

SPRING-LOADED TONGS
SPRING-LOADED TONGS are the best tool for lifting and moving food and can be locked shut for easy storage. Use silicone-tipped tongs to prevent scratching nonstick cookware.

SWIVEL-BLADED VEGETABLE PEELER
A SWIVEL-BLADED VEGETABLE PEELER makes quick work of peeling fruits and vegetables without removing too much peel or skin.

WOODEN SPOONS
Have a few WOODEN SPOONS in your kitchen. They don’t transfer heat, so your hand stays cool while stirring. And they won’t scratch your pots.

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) - p5'