Useful equipment

Useful equipment

By
Rebecca Seal
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781784881030
Photographer
Steven Joyce

There are a few bits of kit I’ve picked up in recent years, which have made my cooking life much easier. Some of the recipes in this book involve deep-frying, making sugar syrups or gently heating custards, all of which are far easier if you have a pan thermometer. I have a digital instant-read pan thermometer (which I can even use to check the internal temperature of meat) and I bought it very cheaply online.

When making custards or any slowly cooked, emulsion or suspension type of sauce, a pan-safe or silicone heatproof whisk is a must-have. They protect the delicate surfaces of your saucepans, preventing scratches, and allow you to get into the corners of the pan and stop lumps forming.

Digital scales are inexpensive, but the level of precision you get when it comes to baking and measuring liquids is priceless. As a bonus, they take up much less space than traditional scales.

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