Everything on this list makes an excellent stocking stuffer and welcome addition to the kitchens of home entertainers. (Well, the grill press would need a very sturdy stocking and the Repositonable Labels a very wide stocking.) The side margins of At Home by Steve Poses are filled with advice like this on equipment as well lots of other advice designed to inform and inspire.
1. Dough Scraper
My dough scraper to scoops up and transfers chopped vegetables from my cutting board to bowl or pan. I also use it keep my prep area clean and tidy. It is an invaluable assistant. I would not think about prepping vegetables without it. See my Setting Up for Prep on Page 21 of At Home or see the dough scraper in action on my Setting Up For Prep video. View Video.
2. Stainless Kitchen Tongs (Spring-Action)
Everyone needs a pair of stainless steel spring-loaded kitchen tongs. Kitchen tongs are an extension of my hands when handling anything hot. Much more handy than a kitchen fork or spatula. Read more about how I use Kitchen Tongs on page 182 of At Home.
These super-sharp graters come in a variety of sizes. They are perfect lemon zesters — removing only the zest and leaving behind the bitter white pithe. I use my microplane to grating a little nutmeg or big hunk Reggiano Parmesan. Read more about Microplanes on page 129 of At Home.
4. Instant Read Thermometer
Thermometers are your x-ray vision. They enable you to see inside anything you can poke and tell you the temperature. Use them to tell if your premium sirloin steak on the grill is medium rare and if your Mac ‘n Cheese heating in the oven is sizzling hot inside. Read more about X-ray Vision: Instant Read Thermometers on page 167 of At Home.
5. Electric Spice Grinder
The best way to extract maximum flavor from spices is to toast whole seeds and pods in a dry pan over moderate heat until they release their fragrance, allow to cool and then grind in an electric spice grinder. (These are commonly sold as coffee grinders.) I regularly grind small batches of black peppercorns and keep a small wooden box of fresh ground pepper next to my stove. I strongly advise against ever using pre-ground pepper!
6. Juice Reamer
A juice reamer – typically wood – is about 5 inches long with a pointed end with grooves along its sides. This turns out to be the ideal shape to extract juice from a lemon or lime — much more effective than squeezing.
7. Repositionable Labels
Repositionable Labels are Post-It’s for Kitchen Professionals and an indispensable tool for the Organized Entertainer. I use them for everything from making and arranging my prep tasks, arranging (and re-arranging) my work schedule — allayed on my refrigerator or kitchen cabinets — to labeling my platters and bowls so I know what goes in what. Make sure you get the removable type. Pictured here are Avery #6460. For a fuller explanation see Page 12 of At Home. In addition to a pretty bow, you may need to include some explanation as to why in the world you would give these as a gift. But trust me, they will revolutionize the life of an entertainer.
8. Flexible Fish Spatula
People unnecessarily fear cooking fish. Turning a fish filet in a pan can be a challenge — unless you have one of these flexible fish spatulas.
9. Silcone Pastry/Basting Brush
Silicone pastry brushes are ideal for basting as they remain pliable while holding up to heat. They also are simple to wash in the dishwasher.
10. Grill Press
This weight with a stay-cool wooden handle improves and speeds your grilling by pressing against the top of whatever you are grilling, increasing contact of the underside with the grill and helping form a better grill marks and crust. Also excellent for cooking burgers in a pan or grilled cheese.
11. Remote Oven Thermometer with Alarm
The only infallible way to know whether a roast is done is to know its internal temperature. Using a guide of minutes per pound is just not reliable because oven temperatures are often not true and roasting time depends on the starting temperature of what you are roasting. (Ideally you should bring a roast to room temperature before roasting.) Certainly you can use a simple meat thermometer and check often, but these useful gadgets have a probe that goes inside the roast and an external thermometer that sounds the alarm when you have reached your programmed temperature.
The less you have to think about and remember when cooking the better. Read about The Value of a Timer of Timer on Page 159 of At Home.
At Home – The Perfect Gift for Hanukkah or Christmas
Of course, the best gift you could give would be At Home — the book with the companion website. But at 500 pages and three plus pounds, it surely would not fit in a stocking. At Home is not available in bookstores but only at our on line store or at book-signings around Philadelphia. Here’s the current line-up.
The Reading Terminal Market on Weekends
I will be at Reading Terminal Market weekends between now and the end of the year. Look for At Home’s table in Center Court across from Meze on Saturday’s and near Spataro’s Cheesesteaks — across from the pig — on Sundays.
Beth Cooper’s Coopermarket on Monday, December 14th
Beth opened Coopermarket in 1995 and since that time Coopermarket has been an everyday and special event Main Line source for wonderful prepared foods and catering. Beth’s first restaurant job was at The Commissary and she also cooked for me at the 16th Street Bar & Grill. Sara, Beth’s key assistant, worked for me at The Market of The Commissary where she single-handedly introduced Philadelphians to fine cheeses long before fine cheese became a food store staple. I will be visiting with Beth and Sara and signing At Home on Monday, December 14th from 3 to 6 PM.
Coopermarket is at 302 Levering Mill Road in Bala Cynwyd.
Weaver’s Way on Saturday, December 19th
I will be at Weaver’s Way in Mt. Airy on Saturday, December 19th from 11 AM to 2 PM. Weaver’s Way General Manager Glen Bergman is an old friend and former General Manager of The Commissary. Weaver’s Way’s Mt. Airy is located on 559 Carpenter Lane.
At Home Visits The 10! Show
I was a guest on The 10! Show on Monday. I demonstrated Pan-Fired Jerk Peanuts and offered suggestions about Multi-Ethnic Snack Mixes.Here’s the video.
Thanks for visiting.