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

thermometers, are inserted near the end of cooking time (resulting in fewer juices being lost).

    TONGS Kitchen tongs enable you to grasp foods that might otherwise slip off a spatula or spoon. They are ideal for turning meat and chicken when browning or roasting, lifting vegetables out of boiling water, and for cooking on the grill.

    VEGETABLE PEELER A U-shaped (or harp-shaped) peeler has a wide blade that can tackle even thick-skinned produce, such as butternut squash and fresh ginger. Besides peeling fruit (even citrus) and vegetables, use it to shave cheese, cut zucchini and cucumbers into ribbons, and make chocolate curls.

    WHISKS These multitasking tools handle myriad tasks, including beating egg whites, making roux, and stirring together dry ingredients when preparing batters and dough. The most versatile whisk measures from 3 to 3½ inches across at the widest point and is more elongated than a balloon whisk. A small whisk (8 inches long and about 1½ inches at its widest point) is handy for mixing glazes, marinades, and vinaigrettes; a flat whisk (12 inches long) reaches into the corners of pans to keep custards and puddings from scorching during cooking.

    WOODEN SPOONS Though they come in many sizes and shapes, you really need just two wooden spoons. They should have long handles for stirring all the way to the bottom of deep pots. Reserve one for savory, the other for sweet. You might also want to buy two flat wooden spoons for scraping across the bottom of pans when cooking custards and thick sauces; those with angled edges will reach into the corners.

    BAKING EQUIPMENT

    BAKING SHEETS There are two basic types of baking sheets: rimmed baking sheets (also called jelly-roll pans or sheet pans) and baking sheets that are either flat or have a raised lip (also called cookie sheets). For both types, look for ones made of heavy-duty aluminum; they won’t warp and buckle over time and will ensure even cooking. Large ones can be more efficient than smaller sheets, but make sure they are at least two inches smaller than the inside of your oven to allow proper air circulation. There’s no need to buy sheets with nonstick coating; line them with parchment paper or a baking mat such as Silpat instead. Use rimmed baking sheets for items such as nuts, which can easily roll off when sliding the pan in and out of the oven, or for food that releases juices. Flat baking sheets allow cookies to brown more evenly. If you like cookies that are crisp, avoid insulated sheets.

    BENCH SCRAPER If you are a frequent baker, you will reach for this tool again and again. When rolling out pie dough, run the flat edge under the edges of the dough prevent sticking. When kneading bread dough, use it to loosen the bits of dough from the surface. Use the scraper to neatly divide mounds of dough in half, such as when making pâte brisée, or into uniform triangles, as when making scones.

    BOWL SCRAPER With its rounded edge, this inexpensive plastic tool is designed to scrape dough and batter from mixing bowls when transferring them to a work surface or baking pan.

    BUNDT PAN The edges of this ring-shaped pan make distinguished pound cakes and coffee cakes. Choose one made of professional-grade aluminum.

    CAKE PANS It’s a good idea to have a variety of shapes and sizes on hand. A standard 9-inch (2-inch deep) round cake pan is compatible with most recipes for layer cakes (buy two); there are also “professional” cake pans that are 3 inches deep. An 8-or 9-inch square pan will handle brownies and other bar cookies, as well as some cakes. A 13 × 9-inch pan is a must for sheet cakes (and can also accommodate lasagna and other savory dishes).

    MUFFIN TINS If you enjoy baking muffins and cupcakes, you’ll want to have a combination of sizes: two or three standard 12-cup pans, two jumbo pans, and two mini muffin pans.

    NONSTICK BAKING MATS Made of rubberized silicone, these mats (Silpat is a common brand) are great for baking items such