Peelers
There are many types of peeler available for peeling fruit and vegetables. They are available tailored specifically for either left or right handed users. Peelers come with either fixed or swivel blades. It is worth trying more than one type before choosing one that is suitable for most tasks. In addition, some peelers are more suited to small vegetables, while others have been specifically designed for peeling larger foods, such as potatoes.
Can openers
As a can opener is likely to be one of the pieces of equipment which gets the most frequent use in the kitchen, it is well worth buying a robust, sturdy model. Choose one which has a large, easy-to-turn handle and that can cut off the can lids without leaving a dangerous jagged edge.
Garlic crushers
These are available in various sizes. It is advisable to choose a model that unfolds easily for cleaning. Metal ones are the most durable and tend to retain the pungent smell of the garlic, less strongly than plastic models. Some are combined with a cherry stoner.
Scissors
Kitchen scissors are essential for a wide range of tasks, from snipping herbs to coring kidneys. Choose a pair of scissors that is sharp, and an appropriate size for the job. Specialist poultry shears are useful for jointing chicken and turkey.
Thermometers
These are designed to measure the temperature at the centre of a joint of meat or a piece of poultry. Simply push into the centre of the meat or poultry once the allotted cooking time is complete. The thermometer gauge will give an accurate reading of the temperature of the meat. This enables you to see whether or not the meat has reached and is safe to eat, or if it would be advisable to cook the meat for longer. Using a thermometer should make it possible to ensure that foods are properly cooked.
Whisks
many people own electric hand mixers but professionals often still prefer to use mechanical whisks. Wire whisks, and in particular, balloon whisks, are useful for beating egg whites. The whisks open structure is ideal when making desserts involving meringue, as it allows the maximum amount of air to be beaten into the egg whites, enabling the mixture to increase in volume.
Whisks can also be used for blending ingredients smoothly into sauces and soups.
Wire whisks are more robust than wooden types. However, a small wooden whisk, is handy when dealing with small quantities of ingredients.
Spatulas
Wooden spatulas are used for stirring sauces. A wooden spoon is more likely to collect a lump of thicker paste in its bowl and prevent the sauce from having a smoot, lump-free texture.
Metal spatulas are used for transferring delicate foods. Many spatulas are designed with holes to let any excess liquid drain from the food before it is moved onto the final serving plate.
The right angled spatula has a long handle enabling you to scoop fish or meat from a deep cooking container.
The wooden handled spatula can also be used to similar effect and is very handy for removing eggs from boiling water.
Rubber spatulas are invaluable in scraping out as much of a mixture as possible from bowls that have been used for mixing cakes or batters. They can also be used to extract sauces from metal pots and saucepans without scratching the surface.
The rubber blades enable them to be used safely in delicate non-stick pans with no fear of scratching the pan. Rubber spatulas can also be used for folding ingredients into mixtures and as a spreading tool.
Ladles
Metal and plastic ladles make it easier to transfer a quantity of liquid from one vessel to another, such as ladling soup into a bowl.
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