7 things I use the most in my plant based kitchen
A kitchen that is well equipped is my happy playground place. I love cooking with the highest quality ingredients possibly, ideally locally grown, in season, and organic, and I also love utilizing the best equipment, so that I can transform the ingredients into a delicious and beautiful plated dish. Here are the 7 things I love to have in my toolbox.
#1 A Good Sharp Knife
First lesson I learned when I was training, was the knife and knife skills. Choosing a knife is a personal endeavor and an important investment. There are many factors to consider. A good knife possesses several key characteristics that are essential for its effectiveness and utility. These characteristics include sharpness, durability, balance, ergonomics, and material quality. The best knife has all above characteristics, plus the right size that makes it feel good in your hand.
When you own a knife for an extended period and regularly sharpen it according to your preferences, the knife becomes an extension of your personality. The more you use and care for the knife, the more it embodies your unique traits and becomes a cherished possession. Therefore, it is crucial to ask for permission before using someone else’s knife and to respect their decision.
#2 Knife Sharpener
After a month or two of regular use, any knife needs to be sharpened. So that, I advise you invest in a good sharpening tool. There are several options including professional sharpening method. The knife blade under a microscope isn’t flat but rather a collection of peaks and thoughs. It is for this reason that re-honing the blade on a steel rod is so effective. Some chefs prefer to hone their knifes at the end of every day so the knife is ready to use at the start of each day. What ever sharpener you choose, try not push so hard with a dull knife which can be detrimental in some cases. Sharp knives save fingers. So keep your knife in prime condition for your own safety and for excelent job performance.
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I got mine from Germany and the brand is Horl. You can get it here.
#3 Mortar and Pestle
It is great for processing smaller amounts that wouldn’t even work in a food processor: garlic paste, breadcrumbs, and especially nuts, since it won’t turn them into a paste. You get to work with your hands and it’s nice to feel like you’re doing something primitive sometimes. You also have more control than you do with a food processor. The best pesto I make by using mortar and pestle and I highly recommend trying.
#4 Cold Pressed Juicer
Everything I make in the kitchen revolves around the concept of health. Juicing has been a big part of my diet since I changed my lifestyle and I highly recommend trying. Cold pressed green juices are my favorite. Celery, cucumber, sprouts, and a small piece of lemon makes the best juice ever. I make it and I drink it right away. For me it became a routine. But I also use the juicer for juicing a beetroot when I need to add color to my pasta fresco.
#5 Smoking gun
Yes, you read it right. I like to embrace unique methods and experiment with tools and equipment like smoking gun. Naturally smoking technique adds depth of flavor and makes my plant based dishes stand out. It can be purchased at any kitchen appliance store or online.
#6 Mill
One day I learned how to make sourdough bread in a traditional way where flour was freshly milled. I went home, I tried my own version by using store bought flour. Same technique but different result. So I bought a mill. A freshly milled flour makes such a difference when it comes to flour based cooking or baking. Not to mention that, in order to make flour that can sit in bags in shipping containers, warehouses, and on grocery store shelves for months without going rancid, the industrial food complex has to remove everything that gives grain its unique flavor and nutritional value. So that, I am making my own any time I need some. A mill makes incomparably flavorful, nutritionally superior whole grain flour, fresh at home at any time I need.
#7 Steamer
Steaming to me is the most invasive way of cooking a vegetable. Steaming retains vitamins and phytochemicals in vegetables better than boiling. The taste of carrots is significantly better than boiled carrots. Another benefit of steaming is that softens the fiber of the vegetable and makes it easy to absorb and digest. Not only preserves the nutrients, but also saves time. It takes about 5 minutes to steam a potato. A good steamer is the key. I highly recommend the one from Staub which happens to have a rubber band around so that the water doesn’t get evaporated fast, and a heavy weight lid which keeps the moisture inside the pot. It is the most efficient I have ever worked with.
My toolbox has more tools to share but for now hope this helps. What’s in your toolbox?
