So I'm watching the Today Show this a.m. and there is a segment on using kitchen things for multiple uses like a pair of tongs. Christopher Kimball (editor of Cooks Illustrated and host of America's Test Kitchen on PBS) is demonstrating how a regular pair of tongs can be used like a reamer as well as a bottle opener...just in case you are using your tongs to turn some steaks and have the sudden urge to drink a beer but (GADS!) you can't find the bottle opener then you flip the steaks again and, in case your reamer or juice squeezer is dirty and in the dishwasher, you use the tongs to quickly squeeze some lemons to make a salad dressing. (Tremendous! You will look like a fab-u-lous culinary super hero moving from task to task as you wield your trusty tongs.) Kimball now moves on to a couple other kitchen tools that can be used for other purposes, but they are lame and I can't even recall what they were; probably because I kinda l-o-v-e using tongs when I cook so this is the only part that actually interested me...uh-oh...Matt Lauer just looks bewildered and cracks a joke about using tongs not thongs...ugh.
Of course I am being snarky (huh?). There is something to be said for having the proper tools in your kitchen, much like a mechanic or doctor would need to do their jobs. Besides my love of the tong t-tong tong tong, I own a lot of them in different sizes and various price ranges, it is uber important to have a really good knife. Don't know how Kimball and Lauer missed this one. Can't stress it enough...ya gotta have a good, sturdy and SHARP chef knife. Just like my tongs, I have knives in a variety of price ranges so expensive isn't always better. That said, obviously if you are a chef, caterer, or other kitchen professional, you will need to get the best because you are using it constantly, but most of us in the "home" kitchen stadium do not need to spend a bunch of $$$; what is important is that your knives are sturdy and sharp (did I say this already? Sorry for the repetition). I have a Wustof chef knife that is very sharp and my current favorite. It came in a set from Sur la Table. It wasn't very expensive for the 16 piece set (about $150) but out of all the pieces I really only use the chef knife every day. I also have a $15 santoku knife by Martha Stewart that I picked up in the clearance bin at Macys. It is a very good knife, and was my fav until I got the Wustof set. Knives can cost a few dollars or be thousands of dollars and you can buy them at Target or Williams-Sonoma and all points in between...heck you might even find a great one at a garage sale. I once saw a show that featured handmade chef knives for $5,000.00...why is this necessary unless you are maybe Thomas Keller. Just practice slicing and dicing...and learn to use proper technique (that's what YouTube and the Food Network is for people) you will find that you won't be using that garlic press, or food processor, or slap-chop, or magic bullet as much. Your cutting skills and confidence will make your knife a multipurpose tool...just remember to keep it sharp...p.s. how many times did I say "sharp"...again sorry for the repetition.
Ok so now you are a superhero with those tongs...click click click...and a ninja with that chef knife, what would be another kitchen tool with more than one use???? Well how about a good sauté pan. Get one that can go from the stove top to the oven so you can cook like a pro. I have used mine for frying, boiling, and baking (yes Virginia if it is oven safe you can bake a yummy cake in it!) plus you can use it to smash croutons for breadcrumbs or crush nuts or ice, or even flatten meats for cutlets. Go ahead and bash away...you can take out any aggression you might be feelin'...just sayin'. Some of the best ones I ever bought were from Home Goods so you never know where you'll find one.
I'm sure you have some kitchen things you use for more than its intended purpose. I would love to hear from you and get any suggestions...bring 'em on ladies and gents. Adiós All!
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