Tools of the Kitchen Trade

Whatever your profession, a (wo)man needs their tools to git ‘r done For us it’s the Kitchen tools of the trade  Whatever your profession, a (wo)man needs their tools to git ‘r done For us it’s the Kitchen tools of the trade Justbaking has starter list of 13 tools you’ll need and want

Handmixer: You don’t need one with tons of speeds, but it does need to be durable. I’ve had my little $15 Hamilton Beach mixer for five years and it still mixes cookie dough thoroughly and quickly.

Food Processor: You don’t need a large one, but if you know you’ll use it then invest in one. If not, go smaller and cheaper ;it gets the job done while also taking up minimal cabinet space.

Standing Mixer: These tend to be on the expensive side, but if you can find one used or want to spend the money, they will be worth their weight in gold. They will last for several years, and can mix even the thickest dough quickly and easily.

Pie Plates: You can buy aluminum ones, but I prefer to bake with Pyrex.

Pans (loaf, round & square): Have at least two of each on hand.

Cookie Sheets: Have atleast two with a raised edge (this will keep cookies from sliding off) and make sure they’re heavy-duty aluminum and don’t wobble.

Springform Pan: Start with a 9″ pan with 3″ sides. Keep them in a safe spot - if they dent or get dinged they’ll leak and you’ll have to throw them out.

Saucepans: Make sure they’re heavy-duty so they won’t scorch sauces, and it’s helpful to have a few different sizes on hand.

Measuring Cups & Spoons: You will need a set of dry measuring cups ranging in size from 1/8 cup to 1 cup, as well as atleast a 1-cup measuring cup for liquids, you may also want to consider purchasing a 2-cup, and 4-cup liquid measuring cup. Add to your list spoons ranging from 1/4, 1/2 and 1 teaspoon to 1/2 and 1 tablespoon.

Knives: You’ll want to have a paring knife (for cutting fruit and trimming dough), an 8″ knife (for cutting and slicing goods), and a serrated knife (for cutting bread or slicing cakes into layers).

Whisks: I keep two on hand, one that’s large and wide and another that’s smaller and more slender.

Wooden Spatula: These are great to use since they don’t conduct heat, they won’t get too warm and burn your hand while baking. And they also don’t transfer any weird tastes into your foods.

Rolling Pin: For rolling out dough or crushing cookies for a crust. I prefer to use a wooden rolling pin, however some people swear by the marble or silicone ones. Choose whichever you like - it really comes down to personal preference.

New York Crumb Cake
(from Martha Stewart)
2 tbsp vegetable oil
4 cups all purpose flour, divided
1.2 cup granulated (white) sugar
2 ½ tsp baking powder
1/2 cup choc chips
½ tsp salt
1 large egg
½ cup milk (lowfat is fine)
2 tsp vanilla extract
1 cup light brown sugar
1 ½ tsp cinnamon
¼-½ tsp allspice (optional)
1 cup butter, melted

Preheat oven to 325F and grease and flour a 9×13 baking pan.
In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.
Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.
Cool completely on a wire rack before serving in large pieces.
Makes 12 servings.