“Aimee what’s your fav utensil?”
My fav foodie podcast is Dish from Waitrose.
An absolute highlight is the fast food quiz. Secretly, I’ve been waiting for someone to ask me what my fav utensil is.
Friends, I LOVE a questionnaire, what is it? Is the speed and energy.
Omg and fav form of potato. Since I started working in catering, it’s a question I’d always asked the team, “top 3 types of potatoes”.
But side note, back to the kitchen utensil.
Rubber Spatula, of any shape.
It’s the holy grail. Often I’ve said, that the world has been changed by the rubber spatula. What a triumph it must be to be the inventor of the silicone spatula. 1 tool that can scrap every last delicious morsel of sauce or batter from a bowl is a genius.
It’s not glamorous, but unsung heroes don’t have to be. And get a truly good one, and it’ll last years if not decades.
A Microplane (the citrus whisperer)
If I could put a microplane into the hand of every home cook, I would.
And its can be used for more things that you think.
Zest: finer, and brighter
Garlic: easy paste
Nutmeg: fine perfume
Chocolate: dust the whole top of the dessert
Cheese: strong enough to withstand the heaviest dusting of parm
It’s the tool that makes food taste like you know what you’re doing and makes you feel good when using it.
Obvs a knife.
It has to be the Victorinox serrated knife. A serrated knife is an essential piece of kit, from utility to bread knife. It’s a winner.
But this knife, inexpensive and glides through cuts of meat, bread, and tbh, i use it the most.
Fav spatula: A Fish Spatula
EVERYTHING benefits from the lightness and shape of a fish spatula. I can’t get enough. It flips pancakes, latkes, eggs, fritters, breads, halloumi, EVERYTHING.
Despite the name, it’s barely about fish. I see it more as a flexi spatula.
A Milk Frother Wand (for sauces, not froth)
It took a while to get here, but now it’s in the kitchen, I use it more than I thought I would. Just for milk? No no my friend.
It emulsifies dressings, soups, cocoa, gravy lumps, vinaigrettes.
It makes aioli light and mousse-like.
It saves broken sauces.
Kitchen anti bac spray.
I’m well sensy about smells. My nose is my strongest sense, I’d say even before taste. I can tell you from smelling that the sauce is done, the X needs to come out the oven, or the rice is finished (please take it off now before it burns!) With working in so many rental properties, I always bring my own anti bac spray.
My go is to always fresh and citrus based. It wrecks my nose when the spray is old, or it has a smell that reminds me of heavy duty cleaning in a multi-story carpark.
Personal favs include: Neat - mango and fig, or Purdy and Fig’s uplifting citrus
