The food lab better home cooking through science ( PDFDrive ) 64

Toprow:honingsteel;middlerow:smalloffset
spatula,Y-shapedvegetablepeeler;bottomrow,from
left:Western-stylechef’sknife,serratedbreadknife,
santokuknife,sheep’shoofparingknifeandwinekey,
boningknife,flexiblefishspatula,woodenspoon,
rubberspatula,microplanegrater.


ESSENTIALSMALLELECTRIC
TOOLS
There’snoshortageoffungadgetsforthekitchen,butthere
are only a few that you absolutely need. Here’s your basic
starter kit, in descending order of importance. Notice that
thethreemostimportantitemsonthislistaretoolsusedfor
measuring.Thatisnotanaccident.
1.Instant-ReadThermometer
This is it, folks: the one thing that more than any other
purchase you can make will really revolutionize your
cooking (especially if you often cook, or have ever been
afraid of cooking, proteins). A good instant-read
thermometer is the only way to ensure that your roasts,
steaks, chops, and burgers come out that perfect mediumrareeverytime.Forgetaboutpokingmeatwithyourfinger,
relying on inaccurate timing guides, or the nick-and-peek
method.Buyahigh-qualitydigitalinstant-readthermometer,
and never serve a piece of over- or undercooked meat
again.
The
Splash-Proof
Super-Fast Thermapen
by
ThermoWorks has a hefty price tag ($86), but it’s money

well spent. It’s head and shoulders above the competition,
with a stunning range of –58° to 572°F (–50° to 300°C),
one-tenth of a degree precision, unparalleled accuracy, and
a read time of under three seconds. Because of its wide
range, you won’t need separate meat, candy, and deep-fry
thermometers—asingletooldoesallthreetasks,andhow.
Aside from my knives, it’s my favorite piece of kit. For