Which kitchen utensils/gadgets do you use often?

Which do you use fairly regularly?

  • Whisk

  • Bench scraper

  • Grater

  • Spatula(s)

  • Corkscrew

  • Tongs

  • Pastry brush

  • Turkey baster

  • Cooling rack (separate from over rack)

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applecruncher

applecruncher

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(Add others in your post if you care to)
 

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I flip my food as it cooks, so I don't use a spatula that often. I use a wood one and a metal one, rarely. I do have a giant metal spatula that I use on larger pancakes, as I don't flip with cast iron. I use a flat-ish whisk, that took a long time to find, for pancake and injera batter. I use tongs, with silicone grabbers, for removing some stir-fry foods. I use a spaghetti server for retrieving noodles, and a large, slotted spoon for scooping out soup veggies. I also use my handmade tortilladora for making tortillas, flattening soysage patties and sticky rice (for sushi). All metal utensils and pans are stainless steel. I use a bread machine for my dough prep. I roll my pizza dough with a small, wooden roller on a handle. I used to throw my pizzas, but gluten-free doughs can't be thrown. My pizza peel is aluminum.
 
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I use the grater to make cabbage salad and the steel spatula to cook, eggs, bacon, etc...

When I was cooking/baking I used them all.

The grater will probably be the next one to retire, bags of shredded cabbage are really convenient/inexpensive for salads and for cooking.

It won't be long before the telephone is the only gadget I'll need to put a meal on the table.
 
I don't bake, so my cheap electric mixer stays in the closet, I'm trying to give it away.

I love my immersion bender and use a food processor for some things now and then.

Recently I found a gadget for 99 cents in a sale bin to stir natural peanut butter... you know how the oil separates.. Amazon asking over 20$ for it, LOL

Just the stirrer, not the knife

71rKdtMTVfL._SL1500_.jpg
 
RadishRose said:
I don't bake, so my cheap electric mixer stays in the closet, I'm trying to give it away.

I love my immersion bender and use a food processor for some things now and then.

Recently I found a gadget for 99 cents in a sale bin to stir natural peanut butter... you know how the oil separates.. Amazon asking over 20$ for it, LOL

Just the stirrer, not the knife

71rKdtMTVfL._SL1500_.jpg
Click to expand...

What's an immersion bender?
 
@Butterfly, they make smoothies too and usually come with a tall beaker and other attachments too, like a small food processor which I love. There are different wattages.

My old Braun blew finally but I had it for almost 20 years.
 
I regularly use everything on this list except for the turkey baster and cooling racks. When I'm in cookie-baking mode I have no time or space for separate cooling racks.

I have 8 airbake baking sheets. When in full cookie baking mode:
2 are in the oven baking
2 are on my gas stove top cooling
2 are on my granite counter top doing second stage cooling
2 are loaded and ready to go into the oven next

When the 2 in the oven are nearly ready to come out, I move the (now much cooler) 2 on the stove top to my (granite) counter top.
The next 2 go into the oven.
The 2 that have gone through the full cooling cycle (about 10 minutes on the stove top and 10 on the countertop) are now ready for a rinse and reload.

After many years of baking massive quantities of Christmas cookies, I've got a great rhythm. It takes me 8-10 minutes to cycle all pans to their next station. I've got lots of silicone liners and keep my sink filled with hot, soapy water. When people offer to come over and help, my husband laughs and waves them off. If I have my iPod and speaker, an empty kitchen, and empty blocks of time, I'm a very happy woman.

In addition to spatulas, a bench scraper, grater, corkscrew :cool:, tongs and a pastry brush, I regularly use a lot of wooden spoons, my workhorse of a Kitchen Aid mixer, a very cool rolling garlic mincer, digital scale that's accurate down to half grams, and an immersion blender.
 
StarSong said:
I regularly use everything on this list except for the turkey baster and cooling racks. When I'm in cookie-baking mode I have no time or space for separate cooling racks.

I have 8 airbake baking sheets. When in full cookie baking mode:
2 are in the oven baking
2 are on my gas stove top cooling
2 are on my granite counter top doing second stage cooling
2 are loaded and ready to go into the oven next

When the 2 in the oven are nearly ready to come out, I move the (now much cooler) 2 on the stove top to my (granite) counter top.
The next 2 go into the oven.
The 2 that have gone through the full cooling cycle (about 10 minutes on the stove top and 10 on the countertop) are now ready for a rinse and reload.

After many years of baking massive quantities of Christmas cookies, I've got a great rhythm. It takes me 8-10 minutes to cycle all pans to their next station. I've got lots of silicone liners and keep my sink filled with hot, soapy water. When people offer to come over and help, my husband laughs and waves them off. If I have my iPod and speaker, an empty kitchen, and empty blocks of time, I'm a very happy woman.

In addition to spatulas, a bench scraper, grater, corkscrew :cool:, tongs and a pastry brush, I regularly use a lot of wooden spoons, my workhorse of a Kitchen Aid mixer, a very cool rolling garlic mincer, digital scale that's accurate down to half grams, and an immersion blender.
Click to expand...
OMG, you're amazing!
 
applecruncher said:
@StarSong

Very impressive!
I always eat a piece of warm cookie before the cooling is complete. Yum! :)
Your cooling racks make mine seem pathetic.
Click to expand...

Of course, plus it's important to taste the dough before putting the first batch in the oven. Don't ask me how I know. :eek: Yes to eating a warm cookie, plus giving one to my official taster (hubs).

I don't use cooling racks and don't think I even own any anymore. Air circulates under the unlit gas burners of my stove top to cool the pans off. By the time the second 10 minutes on the granite counter occurs, the pans are sufficiently cool that I barely need oven mitts to move them along.
 
StarSong said:
I don't use cooling racks and don't think I even own any anymore. Air circulates under the unlit gas burners of my stove top to cool the pans off. By the time the second 10 minutes on the granite counter occurs, the pans are sufficiently cool that I barely need oven mitts to move them along.
Click to expand...

Oh, okay, you were referring to the cookie baking pans/sheets. I misunderstood.
 
I'll go with fairly often. My wife does the using I do the clean up.

Whisk
Bench scraper Both Stainless steel & silicone
Grater both box & hand
Spatula(s) both stainless steel & silicone
Tongs beats burning my fingers
Pastry brush silicone mostly for bbq sauce
Cooling rack (separate from over rack) everything from pinapple flan to fresh baked bread
peeler potatoes & fruits
hand & stand mixers
immersible hand held mixer
food processor
ninja grinder
salad shooter
pyrex measuring cups
plastic millimeter not really cups just small liquid tube like thingies.
stainless steel & plastic measuring spoons
slow cooker
pressure cooker

All those fairly regularly. Every once in awhile the can opener <---- when not soaking beans for rice & beans
 
The Spatula was invented by and named after the brother of Caligula, to use in making pastries for the orgies of the day.
 
I don't do much cooking. I eat a lot of salad, so a chef's knife is what I use most often. And, of course a can opener - for the beans.
 
Knife
Fork
Spoon

How many oven mitts or pot holders do you have in your drawer??
 

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