Kitchen tools

Choosing Appliance -> Non-stick Pans

We recommend having at least 1 high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute. The best place to buy such pans is from a restaurant supplier.

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.

Kitchen tips -> Carrots

When selecting, choose carrots that are firm and not oversized. They should be bright orange to deep orange in color. Avoid any that have soft spots or other blemishes.
When storing carrots, remove the tops because they will draw water from the carrots and cause them to wilt.
If carrots wilt, cut one end off and stand them up in a glass of cold water to crisp them up again.
Peeled carrots are sweeter because they have the slightly bitter tasting skins removed.

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