My favourite kitchen utensils make cooking safer and more pleasant.
Our green home is far more than just looking after the planet for our grandchildren, vitally important though that is obviously. It is also about preserving ourselves in this mad world.
Firstly there is our sanity. In order not to go totally crazy, you really do need to start thinking about solar. Clearly the problems at Eskom are not going to stop any time soon; and the same needs to be said about the quality and availability of water. Here is a thought; instead many white elephant trinkets this Christmas, how about one big one for the whole family? You will not regret it.
And then there is our well-being. Your organic fruit and vegetables from the garden, or local REKA, are without equal, whether you are talking about freshness, taste or the absence of toxic poisons; but in order to enjoy kitchen preparation of your garden produce you really do need certain implements. Here are a few of my favourite things that I use every week. I have excluded knives as they go without saying.
Whilst the quality of knives has improved in leaps and bounds, and the price to go with it, a steel is an implement that I use every single day. Two or three swipes across a blade makes such a difference whether you are chopping greens, carrots, or even carving up a bird before making butter chicken-curry.
A sharp knife is a must, so my steel gets used several times every single day.
A decent potato peeler is truly hard to come by. I have used so many over the years, and hated them, until I came across the inexpensive German device called a Famos-dunschiller that is a gem. It is ten years old, as sharp as ever, and cost about three euros in Holland; around fifty rand.
Now I see it is 11 euros on bol.com, and still worth every cent. It does not threaten your hand and is just the most useful gadget for peeling apples too. Alas I have never seen one in SA for some reason, but they are freely available in Europe. Ask the family to bring you one for Christmas.
This butternut peeler is also going to be hard to come by. Made in Japan, picked up by accident at an auction, it is a tool that is used weekly in our kitchen. The sweetest butternut are allowed to ripen on the vine at which stage the skin is a nutty brown colour and really quite difficult to remove.
Many recipes you will notice recommend that you roast first, and then scoop the pulp, so that you do not have to peel. But using the oven is expensive these days, it takes much longer than the pressure cooker, and roasted veggies have a much higher glycemic index; read, they are more fattening.
This butternut peeler is used every single week; the beta carotenes from
the pumpkin family are a must for those wanting to enjoy sparkling good
For years we followed recipes that called for lemon juice, not realising that the pulp and the skin are where many of the most important nutrients are to be found; for example, double the vitamin C and the limonin has a profound effect on inhibition of human colon cancer cell proliferation. It is one of the terpenes used widely in traditional medicine and aromatherapy.
The little grater from a Hilton kitchen shop is used several times a week; the zest goes into our hummus and many different dishes giving them a bit of zip.
I am convinced that a steady small supply of those foods that inhibit inflammation and neoplasms, enjoyed before the day of reckoning, is what makes for greater wellness. It does take time, but rather a few hours spent in the garden and kitchen, than sitting in the doctor’s rooms, right?
My favourite kitchen utensils are the weapons that I use every week to speed up food preparation.
Equally of interest are my favourite kitchen appliances.
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