Cooking Equipment: Advanced Gadgets

Baking Stoneware: Enameled:

These baking dishes are beautiful, do not stain easily, and are used to bake in, then serve out of. If you do not care about appearance, glass baking dishes will work just as well for less money. Le Creuset is well known for their enameled stoneware.

Baking Stoneware: Unfinished:

This stoneware is not coated in enamel, so it is does tend to get stained with use. However, it’s excellent for making pastry crust, pies, and breads. The stoneware is breathable, and crisps up food nicely. The Pampered Chef is well known for their unfinished stoneware.

Bamboo Steamer:

Bamboo steamers are tiered steaming baskets that give the food you are cooking a unique, bamboo taste. You can use it to steam dumplings, Bao, vegetables, and seafood. They are also relatively inexpensive, and the bamboo is naturally anti-bacterial.

Canning Equipment:

Canning equipment includes: Large pot for submerging mason jars, canning lids, rings, mason jars, canning tongs, and any canning additives such as pectin, pickle crisp, and pickling spices. This equipment can be amazing if you do a lot of vegetable/fruit gardening and want to can your own produce.  Meats cannot be canned with water canning equipment.

Cheese Fridge:

A cheese fridge is a humidity and temperature regulated fridge that allows for the ripening of homemade cheeses. Cheese making is labor intensive, but very rewarding.

Cheese Press:

A cheese press is used to press the whey out of cheese curds so that it can be ripened in a cheese fridge. Typically they are very expensive unless you choose to build one  yourself.

Cleaver:

Cleavers are heavy, thick knives that are used mainly by butchers to cut through bone and tendon. This knife can be very useful if you prefer to butcher your own meats.

Deep-fryer:

If you are trying to eat healthy, i suggest you steer clear of a deep fryer. They are more convenient than a typical pan to fry in, but instantly add hundreds of calories to a meal. If you want to occasionally fry foods, get deep cast iron skillet or pot, they are cheaper and more versatile.

Fermentation Jar:

These jars come in a several different varieties. The most commonly used today is a large mason jar with a fermentation lid. You add water, salt and spices to fresh veggies, seal it up, then let mother nature ferment your food. An example would be real sauerkraut and pickles. This fermentation process adds beneficial gut bacteria to your diet.

Fillet Knife:

Fillet knives are most commonly used by fisherman, and people that like to fillet their own fish. This knife is long, thin, and slightly curved.

Food Dehydrator:

Dehydrators take all of the moisture out of foods. With these devices, you can make beef jerky, dried fruits, fruit leather, and dried veggies and herbs to make soups and stews. Dehydrating extends shelf-life of foods.

Food Mill:

Food mills create a silky texture in purees. They tend to create more even, reliable purees than blenders and processors.

Grain Mill:

Grain mills turn grains such as wheat berries and rice into flours. It may also turn nuts into nut butters – depending on the model.

Panini Grill:

This grill heats up two plates with grill lines, cooking sandwiches quickly. This appliance can be very healthy if butter is not added to the outside of the bread.

Pasta Roller:

Making pasta at home is cheaper than store bought, but it can be very time consuming. A pasta roller helps roll out even, consistently thin sheets of pasta.

Pizza Stone:

Pizza stones are porous – meaning that they have pores that absorb water. When a dough is placed on the stone, it becomes more crisp because the stone can ‘breathe’ and evaporate the extra water from the dough. These stones are medium-priced, and great for avid pizza lovers.

Pressure Canning Equipment:

The Pressure Canner allows for canning of meats, low acidity vegetables, and animal products.  It is a great addition to water bath canning.

Ravioli Press:

Ravioli presses can be either mechanical (by hand crank or electric), or manual (a mold or roller). They allow sheets of pasta to easily be made into raviolis.

Sous vide Machine:

This machine submerges foods in a warm/hot water bath to be gently cooked over a long period of time. It slowly breaks down the proteins in foods while keeping flavor, moisture and texture. These machines are still relatively expensive and for the avid cook/amateur chef.

Tagine:

Tagines are special clay pots with large tapered lids that are used in ovens. It is the lid that is special; it captures all of the moisture from the food and allows it to drip back down, keeping the dish moist.

Vegetable Spiralizer:

This device takes fruits and vegetables such as carrots, zucchini, and apples and cuts them into long, noodle-like strands. This is useful for salads, non-wheat pasta, and soups.

Wok:

Woks are large, deep pots tapered pots that have a relatively small base, and flare out at the top. They are used for high-heat cooking such as stir fries, and fried foods. Woks can be very useful for those that love making asian cuisine on a regular basis.