The best kitchen gadget – you have two of them already!
Feb 17, 2010
1 Comment
Who can resist a good kitchen gadget? Our kitchen is full of them: the mandolin is great for slicing, the ice cream maker gets a regular workout, and the pressure cooker makes a mean pot of rice or roast beef. I wish we could get a little more use out of the Italian-made pasta machine, and sometimes the blender sits for days at a time because it's just too messy to clean up. And then there are the awesome gizmos you see on the TV, especially on infomercials. Admit it: infomercials are like that Costco-size bag of Oreos . . . you know you shouldn't indulge, but you do. The juicers, the slicers that can cut a carrot into 30 different shapes, the mini blenders, and how can you forget "set it and forget it?"But what we often forget is that the best kitchen gadget is something we already have: our two hands.
It's easy to forget why. Americans, especially, are notorious for their mysophobia. Every consumer product in it kills germs and we see hand sanitizer everywhere. I think the only reason we do not wear the ubiquitous "SARS"-masks seen throughout East Asia is that we're just too vain. No naturally, with our fear of germs, it is only natural we do not want to touch our food. Plus, anti-bacterial products are big money for CPG companies--after all, if you don't kill germs, you're an inept life partner or parent.
We're wrong. Endless episodes of listening to Lynne Rossetto Kasper have convinced me that the key to becoming a solid cook is to involve your hands. Kitchen mixers are great, but you'll never get a batch of dough mixed as well without using our hands. Then there's meat--I know so many people who are "grossed out" by the act of touching meat (then why eat it?), yet you won't get that dry rub or marinade to set into your roast without taking off your gloves and rubbing your hands all over it.
Finally, the best reason to use your hands is when making a salad. The key to making a good salad is to just cover the leaves--you do not want to have a puddle of dressing on the bottom of your bowl or else you'll have a soggy mess. But you shouldn't use any spoons or tongs because you'll bruise the leaves. So add your salad dressing, and gently toss the leaves until everything is coated.
It's all about being connected to our food. One you use your hands, I'm telling you, there's no going back.
And by the way, soap and water are just fine before and after cooking. Skip the sanitizer nonsense!
If you are still too creeped out to use your hands, I'm curious to know why. Or, share your best cooking techniques that involve using those appendages!
So true! I am making cheese crackers right now and yup, used my hands to really mix the dough. The wooden spoon just didn’t cut it.