Now that you’ve got your pots, pans, and knives, are you ready to start cooking? Not just yet. There are some other tools that you’ll need in your kitchen to whip up tasty, healthful meals.
If you like to peruse cooking catalogs or meander through cooking stores, you’re probably amazed at all of the gadgets and gizmos that are out there. There’s a tool for just about everything, from pitting olives to hulling strawberries to getting that pesky skin off garlic. It’s hard to know what you really need, and if space is an issue in your kitchen, there’s no way you’d have room for all that stuff anyway. What often ends up happening is that you buy some nifty gadget that you think you just can’t live without; soon, it ends up buried in a drawer somewhere, never to be used.
So, just as we’ve done for the pots, pans, and knives, let’s look at what utensils and other tools you really need to have on hand (and feel free to add your own, too!).
Wooden spoons are inexpensive, sanitary, and easy to care for. You should hand wash them (washing them in a dishwasher can dry them out), and if they start to look too dry, rub them with some mineral oil. You can even buff out stains with sandpaper (or just buy some new ones, since they’re cheap enough). Keep a bunch of these tools on hand and make sure you have different lengths to match the depth of your pots and pans. If you want to get fancy, look for wooden spoons made out of bamboo or beech.
Did I leave anything out? What’s essential in YOUR kitchen?
Source URL: https://www.diabetesselfmanagement.com/blog/the-makings-of-a-healthful-kitchen-part-7/
Amy Campbell: Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin. Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Amy was formerly a Diabetes and Nutrition Educator at Joslin Diabetes Center, where she was responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She is currently the Director of Clinical Education Content Development and Training at Good Measures. Amy has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.
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