The Martha Stewart Living Cookbook by Martha Stewart Living Magazine Read Free Book Online

fourth side create thin, uniform pieces.

    citrus zester This tool is designed to remove only the flavorful outer zest from citrus fruit in long, thin strips, leaving the bitter white pith behind. Use it to make colorful garnishes from carrots, cucumbers, beets, and other vegetables, too.

    rasp-style grater The tiny, razorlike holes of this ruler-shaped grater (Microplane is one brand) make quick, efficient work of removing the outer zest of whole fruit; the unique design creates the finest, fluffiest zest. This tool can also be used to grate chocolate, whole nutmeg, and hard cheeses.

    KNIVES If properly cared for, good knives will last a lifetime. Before buying one, try it out; a knife should feel like an extension of your hand, the blade and the handle balanced. Look for knives made of carbon or stainless steel. Always wash and dry knives by hand, and store them carefully, preferably in a drawer tray with slits that isolate each blade, or in a felt-lined drawer that is wide enough to accommodate the width of each knife. Be sure to use a steel regularly to hone the blade’s edges, and a stone every few months to sharpen it. Although it seems there is a knife for every job, a basic set of the following five knives (plus kitchen shears) are really all you need.

    boning knife The narrow blade of a 5-to 6-inch boning knife can reach between meat and bones, allowing you to easily trim off fat, tendons, and cartilage. A stiff blade is good for boning cuts of beef; a flexible one is better for poultry.

    chef’s knife The broad, substantial blade with a curved bottom is specially designed to be rocked back and forth. Although often considered an all-purpose knife, it is ideally suited for chopping and slicing firm vegetables and mincing (or cutting into fine julienne) delicate herbs without bruising. Use the flat side of the blade to smash garlic cloves (for easy peeling), to crush herbs, or to crack peppercorns and other whole spices. Chef’s knives are available with either an 8-or 10-inch blade; choose the one you are comfortable working with.

    kitchen shears Use shears when a knife won’t do, such as for snipping herbs, trimming vegetables, and cutting through the twine of a trussed bird.

    paring knife With a 3-inch or shorter blade, this knife is flexible enough to handle small jobs, such as trimming, coring, and peeling.

    serrated knife Also called a bread knife, a serrated knife has a scalloped blade (or serrated edge) that can cut through foods that are hard and crisp on the outside and tender inside (such as bread). Using a sawing motion allows you to cut soft fruits and vegetables, such as peaches and tomatoes, as well as cakes and delicate pastries, which might otherwise be crushed or torn by the pressure of a slicing knife. This is also the knife to use for chopping bar chocolate. Be sure to buy a knife with at least an 8-inch blade, or longer if you like larger loaves of bread.

    slicing knife Marked by its long, flexible blade, a slicing knife is perfectly designed for carving roasts, evenly slicing meat and poultry, and filleting fish.

    MANDOLINE This tool makes it possible to quickly and easily slice vegetables and potatoes paper thin; it can also be adjusted to create julienne or waffle-patterned pieces. If you do a lot of slicing, you may want to invest in a high-quality stainless-steel French model. Otherwise, look for the plastic Japanese mandoline (such as the Benriner), which is significantly smaller and less expensive, making it convenient for the home kitchen.

    MEASURING CUPS AND SPOONS These are basics that each kitchen needs: a glass measuring cup for liquids (or a few in different sizes); a nesting set of cups for dry measures; and a nesting set of spoons. Stainless steel is a good choice for nesting cups and spoons, as it is long lasting and easy to clean.

    MEAT MALLET (OR MEAT POUNDER) The waffled side is used for tenderizing beef; the flat side, for pounding and flattening cuts of meat and