Top 5 Kitchen Tools for Cooking Healthy
These days, it seems like there is a kitchen gadget for just about everything — so which tools are must haves for making a healthy meal? Here are five I’d be lost without.
1) Microplane or Rasp
These hand-held graters are perfect for citrus, hard cheeses, garlic, ginger, nutmeg and chocolate. A small amount of any of these ingredients can add tremendous taste without a lot of calories. Citrus zest adds flavor, essential oils and specs of color –- add orange zest to a vinaigrette or lemon zest to cupcake frosting. Make a gremalata for roasted potatoes. Grate hard cheeses such as Parmesan or Romano over pasta or bruschetta. There is nothing like the smell of freshly grated nutmeg –- add it to creamy sauces and or baked fruit dishes. For a low calorie treat, sprinkle dark chocolate shavings in your coffee or hot chocolate.
2) Mini Chopper
I used to think I needed to chop everything by hand and only resorted to the clunky food processor for large jobs — then I discovered the mini chopper. It’s the perfect size for small ingredients such as garlic, ginger and fresh herbs. Some models even come with an adjustable blade for grinding spices. Chop up some cilantro, garlic, ginger, serrano chili and scallion, add to a bowl with some lime juice, honey and canola oil, and you have a healthy and flavorful marinade for chicken, fish or vegetables.
3) Lemon Reamer
Toby makes fun of me but I am a huge fan of the reamer! Get all the juice out of your winter citrus with this simple hand-held tool. A citrus press is also wonderful for this. Add vitamin C and bright citrus flavor to sweet and savory dishes. Liven up dips and sauces. Juice lemons, limes, grapefruit, blood oranges — whatever!
4) Measuring Tools
Measuring cups and spoons are a healthy cook’s must-haves. You don’t have to measure everything you eat, but take the time to measure high-calorie ingredients such as oils, nuts and cheeses. A good looking scale is gorgeous on any kitchen counter and will come in handy too.
5) Meat Thermometer
It’s not always easy to tell if meat is cooked properly. The easiest solution? A meat thermometer, which also works well for poultry and fish too.
- Try your tools out with these recipes:
- Carrot Cupcakes with Cream Cheese Frosting
- Gremolata
- Edamame Dip
- Scallion-Lemon Mayonnaise
- Herb and Lemon Roast Chicken
TELL US: What are some of your favorite tools?
I received a set of 4 Taylor thermometers, 2 meat and 2 poultry, that fit into a holder for Christmas. They looked just like the one pictured above. They didn’t work, and I overcooked two beautiful steaks. My fiance’s mom also had the same experience with a set that she received. We threw them away. I wouldn’t endorse that particular thermomter.
The TofuXpress gets all the water out of tofu thus enabling it absorb delicious flavors. Check out the website at TofuXpress.com
While out shopping at Christmas, I picked up 2 Taylor thermometers (1 digital and 1 dial gauge as shown above) for my own use. After overcooking some steaks that I had measured with the digital model (temps checked in several different spots in the meat), I put both of them in a cup of boiling water. The digital read 15 degrees lower than the other one. This week, I picked up a digital Polder brand and this morning put all three in another cup of boiling water. The Polder reads 10 degrees lower than the Taylor digital and 25 degrees lower than the Taylor dial gauge. If anyone at the Food Network knows of an accurate, durable brand of thermometer, please send me an e-mail…..anything under $100 is fine.
I have had the same Taylor Instant read thermometer since 1978 and it still works perfectly. I use it nearly every day.
I was wondering, what about knives? I did see the show regardidng which knives to have in the kitchen. If I recall the 2 knives really needed was a good chopping knife (sorry forgot the real name) and a paring knife. Could you please suggest good brands?
where can i find the oil bottle and baster that alton brown has in some of his shows? i have looked at lab surplus shops and cannot find them without buying cartons of them at one time . thanks , wesley seale
website do you see all store items
I have a few bridal showers coming up, this is perfect!!
I watched a program where a man was teaching how to clean up old cast iron cookware. I would like to try this on mine. How is it done.
A must have in my kitchen is a pastry blender. Not only is it useful for cutting shortening into dry ingredients, but I use it for slicing eggs for garnishes, chopping eggs for egg salad, and mashing avocados for guacamole.
Skip the dial thermometer and pay the extra for the digital with a counter read out. It can be set to beep when food is at correct temp.
no more under or over cooked meals. Safer, easier and Tastier.
Hi Mary –
The Food Network Store has a great selection of knives, my favorite brand is Global.
Handheld Immersion Blender should also be at top of the list
I have a Pyrex digital thermometer (about $25 from Bed, Bath and Beyond) that is extremely accurate; I tested it against other thermometers. I use it all the time. Also, I need a new set of cookware. I am using T-fal but the non-stick coating is wearing off. I’m not sure if all stainless steel or non-stick is the way to go. Any suggestions? I really like the clean-up of the non-stick, but have heard that non-stick coatings can be harmful. Is that true? Also, is it better to buy a high grade aluminum, non-stick set vs. stainless steel, non-stick set? I do average cooking with some fancy things for just my husband and myself. If I need really high temps for cooking, I use my cast-iron cookware. I wish I could use that for everday, but it’s just too darn heavy! I’m really undecided on what to buy. Any comments? Thank You!
I have used my square-holed potato masher to chop hard-boiled eggs for salad…..it works like a charm.
where can i get the measuring spoons and cups that paula deen uses
I have a Poulder digital read thermometer. It works wonderfully. I can keep track of oven temp and food temp at the same time. I found it a bit confusing to learn how to set it up at first but, once i figured it out it worked fine. Foods cooled were perfect.
The gentleman with the cast iron cookware to be cleaned can put it on the stovefilled about halfway with water and add baking soda to it. boil this mixture for a while and your cast iron should be ready to season.
Marsha, that’s a genius idea about using your potato masher to chop hard boiled eggs for salad. I love the multipurpose tools.
Mary Ann, Foodnetworkstore.com carries lots of kitchen items from Paula Deen. You might try browsing this section of her products.
The hard anodized cook ware is absolutely the best next to copper. Stainless steel is good but hard to clean. The HA cookware cleans wonderfully and can go in the oven.
Can immersion blenders be used with Circulon cookwear? Will the nonstick coating be damaged?
I’m also looking for a good thermometer, but I would like one that clips to the pot or fryer. I’ve also been looking for Paula Deen measuring items, the silver ones she uses on the show.
i already tried the foodnetwork store and they didn’t have them. maybe i’ll look again