A high quality:
*peeling knife for veggies (wide blade, not narrow)
*1-2 high grade paring knives.
*sharp medium sized chef grade knife strong enough for slicing meat and veggies, -- haven't bought Japanese sushi knife grade which I understand even better than German Henkel's quality. I have used Henkel for last few decades.
*Collapsible collander for draining pasta, veggies, etc. ...and for easy storage if not used.
*a medium sized saucepan with 3" high sides and lid ..for sauteeing, stir-frying dishes with sauces. Ok, you don't need a wok for stir frying or frying pan for pan frying if one is desperate to do cooking.
Have you ever cooked with long handled plain wood chopsticks? They are incredibly useful for quick whipping of eggs, sauces, stirring, or plucking out veggie/pieces of meat from a pot, etc. I would argue that untreated (unvarnished) wood chopsticks are safer than sticking in plastic utensils in hot liquids/mixtures.
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11-09-2009, 04:52 PM #7
Of sky 'n earth
- Join Date
- Nov 2007
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- Western Canada-prairies, mountain & ocean
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Last edited by shootingstar; 11-09-2009 at 05:26 PM.
My Personal blog on cycling & other favourite passions.
遙知馬力日久見人心 Over a long distance, you learn about the strength of your horse; over a long period of time, you get to know what’s in a person’s heart.
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