Important Cooking Essentials

Like any other chef supplies anywhere else, QLD chef supplies are some of the most important items any chef can have in cooking. These are the equipments that any good chef worth his salt would require and need.

All of these supplies and equipments are all accessories and material aids in helping the chef create his culinary masterpieces. Ranging from a simple (but very important item) as the knife all the way to the set of pots and pans, a chef does his best when he has them at hand.

Knife

This important piece of equipment is necessary in the preparation of food even before the ingredients hit the plate. A dull knife can damage the preparation and can surely affect its taste and presentation.

What it needs to maintain its sharpness (which is vital) is a good sharpening tool or stone.

Spatula

This is a simple kitchen device, thin, and made of stainless steel which has a slight curve at the end to handle moving the fish (or fillets) without damaging them in transit from the frying pan to the plate.

Needless to say, a spatula is not only for use on fish but for a variety of food items cooked or needs to be flipped in a pan. This means eggs, chicken and meat cuts.

Tongs

Like the spatula that is used to remove prepared food items from hot places to wherever they need to be, this versatile kitchen utensil is used in removing and turning over pan fried foods. Sometimes, they are used to handle hot pans from the oven.

Like the spatula, its best use is in handling finished food and placing them in precise spots in plates or in some food combinations.

A note: the good ones have handles made of silicon to prevent it from slipping when handled. It also protects the hand because silicon is heat-resistant.

Mandolin

This one handy device is used all over in professional kitchens in the world. One’s ability to make precision cuts with a knife depends on the wielder of that knife which depends in turn with experience and dexterity of the chef.

When you need speed, however, the mandolin is one important addition to a chef’s tool chest. It can do paper-thin slices of vegetables and can julienne them as well. With some adjustments, it can do excellent French fries potatoes.

Peeler

This lowly device with a very definite task is loved by chefs for the simple reason that it can shorten preparation time. It makes vegetable look clean with the blemishes taken out and not showing in any manner on the prepared dish.

There are two types: the Y-shaped and the straight swivel type. Whichever type anyone wants, the main thing is that it should be sharp for clean peeling of vegetable skins.

Thermometer

This one takes the guess work out in preparation of large chunks of meat. They help in perfecting the cooking with its precise work of telling the cooking temperature and making sure food is cooked through and yet retaining its juices.