Kitchen Tools from My Recipes - Homemadestuff.blog

Here you’ll find the kitchen tools that show up in my recipes, sorted by what you need them for. For each one I tell you why it has a permanent spot in my kitchen, and below that, which recipes it’s used in.

Chopping & Blending

For pesto, hummus, doughs and everything that needs to be fine.

Food chopper (Rommelsbacher MZ 500 (ad))

The glass bowl is much sturdier than the usual plastic ones. With its four blades it doesn’t just make pesto nice and fine, it’s also great for hummus.

In the recipe: Wild garlic pesto Green pesto Pumpkin seed pesto Cauliflower with hummus Haschee dumplings

Food processor (Ninja PrecisionPro, 2.1 l (ad))

For larger batches the small chopper is too small for me, so the food processor comes out. It chops, blends and kneads in one machine.

In the recipe: Conchiglioni with hazelnut pesto Onion tart

Mortar and pestle (marble, 14 cm (ad))

A mortar has to be heavy and sit well in your hand, and this one does. It’s better than a wooden one because it doesn’t absorb the spice aromas as much, and you can also crush herbs or similar in it.

In the recipe: Oriental sweet potato Paella

Milk frother (Circle Joy, rechargeable (ad))

This milk frother has two whisks, so it makes great foam really quickly. Thanks to the rechargeable battery it’s always ready in the drawer, no battery changes needed.

In the recipe: Pumpkin soup with coconut milk

Slicing, Peeling & Pressing

Makes vegetables quick, even and frustration-free.

Mandoline (Rösle with V-blade (ad))

The mandoline is super sharp and the thickness is adjustable. That way potato slices, for example, come out perfectly even and all cook at the same time.

In the recipe: Oven-baked salmon

Peeler (Victorinox universal peeler (ad))

Super sharp, easy to handle, and there’s even a left-handed version. You can even peel tomatoes or bell peppers with it.

In the recipe: Ratatouille

Potato ricer (Küchenprofi Comfort (ad))

Pressing is easier with this one because there are holes around the edge too. So nothing squeezes up the sides like with other ricers.

In the recipe: Braised beef Haschee dumplings

Salad spinner (Silberthal, stainless steel, 4.5 l (ad))

A salad spinner that does double duty: it’s also a serving bowl with a lid, and I actually use the basket to drain pasta or potatoes, too. The non-slip base is great as well.

In the recipe: Lamb’s lettuce with potato-mushroom topping Styrian potato salad

Pans, Pots & Dishes

For searing, braising and baking in the oven.

Sauté pan (HexClad Hybrid with lid (ad))

I love HexClad pans. Hardly any other pan is this good for both searing and braising. You do have to treat it with a little care, though.

In the recipe: Onion tart

Wok (HexClad Hybrid, 30 cm (ad))

I love HexClad pans, the wok included. Hardly any other pan is this good for both searing and braising. You do have to treat it with a little care, though.

In the recipe: Fried noodles Sweet and sour chicken

Roasting pan (Zwilling Plus, 38 cm (ad))

The lid doubles as a pan, for searing or keeping things warm. With 8.5 liters there’s room for a big braise with plenty of vegetables.

In the recipe: Braised beef

Tagine (Staub, cast iron, 28 cm (ad))

I own quite a few pieces from Staub’s cast-iron range: great heat distribution, extremely robust and long-lasting. Unfortunately a bit pricey, but every now and then there are special offers, and then it’s worth grabbing one.

In the recipe: Beef tagine Chicken tagine

Paella pan (La Ideal Garcima, 32 cm (ad))

A recommendation from a friend who swears by it. For paella I use my huge Silit Silargan pan, but a pan that big is fairly expensive and you need it far too rarely. So here’s a more affordable option.

In the recipe: Paella

Oven dish (Staub, oval (ad))

In the recipe: Grill pan with feta zucchini

Lasagna dish (Villeroy & Boch Clever Cooking (ad))

I don’t get it: why are there so few baking dishes that lasagna sheets fit into exactly? This is the only one I’ve found where three sheets fit side by side without me having to break or fiddle with anything.

In the recipe: Lasagna

Baking

From weighing to getting it out of the pan.

Kitchen scale (Soehnle Page Compact 300 (ad))

With the tare function I weigh all the ingredients one after another into the same bowl. That saves time and washing up.

In the recipe: Banana bread

Whisk (Kaiser, silicone (ad))

The whisk is made of silicone and doesn’t scratch. So I can use it in nonstick pots and bowls without worrying.

In the recipe: Banana bread

Loaf pan (Dr. Oetker (ad))

The coating is cut- and scratch-resistant. So the pan still looks good after lots of banana breads and cakes.

In the recipe: Banana bread

Baking release spray (Decocino, 200 ml (ad))

Nothing is quicker or less messy than greasing with butter and a brush. Especially in pans with lots of corners and curves, the fat really gets everywhere.

In the recipe: Banana bread Marble cake Easter lamb cake

Easter lamb cake mold (Kaiser Inspiration 3D, 0.7 l (ad))

With this mold the Easter lamb comes out fully three-dimensional and stands steady on the table. The nonstick coating helps it come out of the mold easily.

In the recipe: Easter lamb cake

Gingerbread bell (Das Original, 7 cm (ad))

I used to do this with a dough scoop, but the gingerbread bell simply makes the perfect shape. It also makes a lovely gift, by the way!

In the recipe: Chocolate gingerbread

Ice cream scoop (Tianlin, set of 3 (4, 5 and 6 cm) (ad))

I don’t think we’ve ever scooped ice cream with it 😉 But cookies, gingerbread (if you don’t have a gingerbread bell) or meatballs come out wonderfully even.

In the recipe: Double chocolate cookies Chocolate gingerbread

Dough scoop (Zenker Makronator, 5 cm (ad))

This one is great for portioning dough, too. That way all the cookies are the same size and done at the same time.

In the recipe: Double chocolate cookies

Measuring & Preserving

For the perfect doneness and for your pantry.

Meat thermometer (Meater+ (ad))

Wireless and with an app, super easy and simple. One tip, though: charge it right after use. Nothing is more annoying than an empty battery at the next barbecue …

In the recipe: Grilled vegetables with steak Beef fillet with lemons Grilled roast beef

Vacuum sealer (Caso VC10 (ad))

I actually use my vacuum sealer quite often, not just for sous vide. Also for marinating meat, for freezing, or when I prep vegetables for the next day, for example.

In the recipe: Grilled roast beef