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Today's News and Features

Seven Chef's Essentials Every Kitchen Needs

Monday, April 27, 2015

By Barbara Pronin

It’s wedding shower season, and couples-to-be all over the country are poring over bridal registries. Some gift items – think china and silver – are definitely sexier than others. But every kitchen needs practical cooking and baking essentials that will be used day in and day out.

So whether you’re making a list up or buying a gift, consider these seven, chef-selected gift suggestions that will serve a kitchen well for a lifetime:

Stainless steel measuring cups and spoons – Precise measuring is a given with precise sets of four stainless steel cup sizes and four spoon sizes. Look for long spoon handles that make it easy to reach into jars and canisters.

Reversible carving board – Perfect for carving meats and poultry, a good hardrock maple board will prevent fine cutlery from dulling. Each side of the board should have a groove or channel to catch juices.

Iron handled skillet – Measuring about 10 ¼ inches, a heavy, iron handled skillet will provide even heat distribution and heat retention, and may be used in the oven or on the stovetop. A good one will have a long handle on one side and a small helper handle on the other to help you control the pan as you lift it.

Tilt-head stand mixer – Available in many colors, a good stand mixer with a 5-quart stainless steel bowl will help with everything from kneading bread dough to whipping cream. Choose one with enough speeds to tackle any mixing job.

Swivel potato peeler – This kitchen basic with handle grips will be peeling potatoes and other veggies for years, remaining sharp and efficient for many years.

Classic 8-inch chef’s knife – There’s almost no limit on how much you can spend for good knives, but a good, mid-priced chef’s knife with a stiff, straight blade will help you cut meat, veggies, fruit or cheese with ease and efficiency.

Half sheet baking pan – A sturdy half sheet baking pan will help you produce perfectly baked foods from cookies to French fries to roasted veggies. Baked-on fats and oils are easy to remove and you can count on even browning every time.

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