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Choosing Appliance -> Strainers
We recommend 2 strainers for every kitchen. The first is a solid stainless steel colander (one big enough to wash a lot of lettuce at once). The second strainer is a fine mesh conical strainer (called a chinois) which is a must for any serious sauce or stock making. A chinois is an expensive purchase, but with care it will last many years.
Choosing Appliance -> Spoons
Buy stainless spoons (both slotted and non-slotted) which are solid and won't bend no matter how tough the job. Also, buy several high quality wooden spoons for stirring delicate dishes like risotto (the sharp edge of a metal spoon would cut or bruise the rice).
Kitchen tips -> Lemons
- When selecting, choose lemons that are heavy for their size and have smooth skins.
- Before squeezing juice from a fresh lemon, try one of these tips to produce more juice:
- Allow the lemon to reach room temperature and then roll it on a hard countertop using the palm of your hand. Roll it back and forth until you feel the skin loosening.
- To produce more juice from a lemon or other citrus fruit, place the fruit in a bowl of hot water before cutting and squeezing.
- Place it in the microwave for 10 seconds before squeezing
