Kitchen Tools - Weighing In & Weeding The Clutter

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The kitchen doesn't need more stuff. It needs the right stuff.

People love lists. And lately I've been running into a lot of kitchen tool lists that are worth talking about — not just to share them, but to put some real honest commentary alongside them. Because a list of 15 "must-have" kitchen tools is only useful if someone's actually cooked enough to know which three of those 15 are worth your money and which twelve are headed straight for the junk drawer.

Today I'm covering three articles in order. And there's a method to this — read through to the end and you'll see how all three connect in a way that actually helps you think smarter about your kitchen.

Help with your Doughs and Batters

Do you know who Michael Ruhlman is? He writes about many subjects in magazines and newspapers, but mostly in books and mostly about food, chefs, and cooking—issues also covered in his blog. His most recent book,

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

as the title states – gives you many simple codes behind cooking. If you have no intentions of reading the book, or just want a sample of what knowing ratios can do, Michael has posted a PDF of the Doughs & Batters ratios that you can print and hang in your kitchen or put in your ‘cookbook’ to try your hand at…a word to the wise, the ratios are based on weight, so you need to have and know how to use a kitchen scale for this to be useful to you. But I promise you will become a better person by cooking/baking with a scale for precision.

Just click this link to his blog and look on the left hand side for the above picture and you can download his PDF for FREE! Black & White photos on the PDF are by his wife Donna, excellent!

[I don't link directly to the PDF because I think its fair that if he offers something for free, you can at least visit his site to get it...and of course permission, laws, and things of that nature tend to slow things down]