Two More Important Kitchen Utensils

The 21st century kitchen has become overloaded with celebrity endorsed gadgets, from built-in food blenders to electric knives but such a modernised set-up can grate at the traditional chef in us all. Just four key utensils can provide the four corners needed to muster up any family meal. These two are, arguably, the most important items in your kitchen and not one of them requires an instruction manual or self- assembly. The customary cooking instruments are customary for a reason and sometimes - too many chef utensils can spoil the broth.

The Spatula

Without a spatula the eggs you’ve just fried in the frying pan will be a challenge to fish out. The spatula is essential when it comes to getting under a flat food like an egg or a pancake.

It is a useful stirring device too when cooking stir-fry etc. Not only that, the thin edges of the spatula can be used to conveniently cut food that isn’t so tough, while it’s still cooking in the frying pan – ideal for quickly correcting larger pieces of chicken in a curry that went unnoticed in the prep.

Serving food straight from the pan to the plate is also a great characteristic of the spatula but it doesn’t end there:
Nobody wants to do the dishes after a meal, especially if there’s a lot of excess fat stuck to the pans. Use the spatula to scrape the scummy residue from the cookware and make the washing up ten times easier.

The Chopping Board

The chopping board was being used by our Neanderthal ancestors and besides some fancy designs and a carrying mechanism, it hasn’t changed much over thousands of years. The only variation in today’s market to the caveman model is the plastic chopping board. These often come with folding sides which turn it into a kind of funnel, making it easier for pouring chopped ingredients into a pan/onto a plate.

The more traditional wooden boards still populate homes across the world and this is because you will more than likely find a use for it during any cooking task. Slicing meat, vegetables and bread on the board beats scratching the finish on your worktops. Grating cheese onto the board allows for an instant transfer to the dish, rather than palming the cheese shards off the edge of the counter into your other hand and then onto the dish.

Rolling dough on the board can be much more hygienic than doing it on the kitchen side. Keeping a chopping board clean is easier than scrubbing the whole kitchen, so the hygiene risks are generally much lower.

Food can be served straight onto the chopping board too. It makes for a trendy way to present a platter or cheese board.


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