Everyone's got one right? Gadget drawer that is... * Wednesday Night Supper Club Blog
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Everyone’s got one right? Gadget drawer that is…

I’m talking about a kitchen gadget drawer here – in fact, I have 2!! One is for small gadgets and one is for large gadgets. I’ve always said that size does matter 😛 Forever being told to “Get rid of some of this crap” but it’s not crap! It’s all very helpful and useful stuff. AKA as clutter or flotsam and jetsam. So much so that  I’m sharing some of my most used utensils (in the kitchen I mean, not the ones in the bedroom drawer…but that’s a story for after the kiddies are in bed).

 

  1. The electronic probe thermometer: Problems with undercooking chicken are no more! If you insert this problem into the centre of the chicken or any other meat you are cooking, you get an exact reading of the internal temperature. For chicken this should be 75 degrees Celsius. Also handy to check temperatures should your fridge go on the blitz and you want to check if your food is still good.
  2. A silicone spatula: Begone wooden spoons. Hard to get dry and soakers up of flavour. A silicone spatula will also flex (unlike my good self) into the corners to get all your mix out of a bowl or into the edges of a saucepan to stir your veloute. Really easy to clean and dry & now wooden spoons are rendered obsolete.
  3. A tiny whisk: Handy for small amounts of egg wash – that mixture of beaten egg and milk (or cream) that is brushed onto pastry to get the golden brown and delicious look.
  4. The julienne peeler combo: The best $4 I’ve ever spent, it has a normal vegetable peeler on one side but on the other a julienne peeler. Great for salad bowls and stir fries with no more tedious knife work trying to get thin strips. I’ve used it to make zoodles (noodles made from zucchini) very successfully without having to buy an expensive spiraliser.
  5. Lastly but definitely not the least: Electronic scales. You probably have these in your kitchen and use them to weigh dry ingredients like flour and sugar. However TAFE taught me to weigh liquid ingredients in millilitres and grams not use cups and tablespoons to get a more even result especially in baking where measurements matter. Eg I cup of flour is 150g but 1 cup of white sugar is 225g and brown sugar is 226g. As you can see by the jug you would think that that 250ml is half way between 200 & 300ml but it’s visually just under that.

 

I would love to see some of the gadgets in your kitchen that you can’t live without or if you have something you don’t know how to use, let me know. Off back to my lovely, messy, “crap” drawers now!

2 Comments
  • Jo

    April 28, 2017 at 19:40 Reply

    I love this. Just 1 crap drawer do me x

    • Michelle Boyd

      April 28, 2017 at 20:03 Reply

      Ah but you have that fancy Thermo doobie 😛

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