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Ten
Pieces of Equipment to Help You Cook to Beat the Clock
1) A large (preferably
12 inches) skillet. A must for sautéing chicken breasts, fish fillets
and medallions of veal or pork. Choose a nonstick surface to use
less fat.
2) A large (preferably
12 inches) sauté pan. With a larger capacity than a skillet, it
lets you make short work of stews and soups.
3) A 9-or 10-inch
cast-iron skillet. For frittatas and Spanish tortillas, two omelets
that go under the broiler. Also great for pan-fried steaks and chops.
4) My wok has
sat permanently on my stove for years, which should give you some
indication of how often I use it. It is particularly good for fast
meals because, in addition to being used for stir-frying, sautéing,
braising, and steaming, it can be used as a mixing bowl. Invert
the ring that comes with the wok so it sits closer to the flame,
giving you greater heat intensity.
5) I generally
use only two saucepans, one with a 2-quart capacity for rice and
the like, and a larger heavy pan for polenta, risotto, and pilafs.
6) An 8-quart
capacity pasta pot is essential, not just for pasta but for boiling,
steaming, and poaching as well. Smaller pasta pots can boil over
while you're performing another task. You might also consider a
pasta pot with its own colander insert.
7) A meat pounder pounds
pork tenderloins or chicken breasts into medallions and cutlets
for faster cooking. A meat pounder is a flat piece of heavy metal
that may be round or rectangular and is attached to a handle (not
to be confused with a toothy meat tenderizer). The side of a weighty
cleaver will also do the job.
8)A salad spinner whips moisture from
salad greens through the slats of an inner chamber into an outer
chamber where it falls to the bottom. It works much faster than
draining on a colander.
9) For chopping and puréeing and for making
no-cook sauces and dressings, a food processor can't be beat. I
use the stainless steel blade 90 percent of the time but I also
recommend using the shredding and slicing attachments.
10) Peeling,
except for garlic and onions, goes a lot faster with a swivel-bladed
vegetable peeler, especially one with a fat, easy-grip handle.
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