Читать книгу The Laura Lea Balanced Cookbook - Laura Lea - Страница 32

• Cheese grater

• Parchment paper: I always use nonstick

parchment paper, so assume that any

parchment paper mentioned throughout the

book is nonstick. Kirkland’s brand is my favorite.

note: Not sure what these look like?

Search online to see multiple options.

INVESTMENT PIECES

These items can be expensive, but I truly

believe that they are worth the investment. I

use them daily for smoothies, soups, sauces,

salad dressings, and even making flour. The

time you’ll save hand-chopping, whisking, or

mixing is invaluable, and they will earn their

cost back quickly when you save money on

take-out and dining out. Ask for them for

birthdays, look into gently used options, or cut

out a few indulgent habits every month. If you

can only start with one of the two, I suggest

investing in the high-powered blender. Food

processors don’t do well with liquid contents,

whereas the blender can handle liquids and

many solids as well—my Vitamix can make

oat flour, pesto, and hummus. However, I do

prefer to use my food processor for making

veggie burgers, chopping nuts, grating

vegetables, and making nut butters, when I do.

Making nut butter is as simple as adding 1 to

2 cups nuts of choice to your food processor

and blending until they form a creamy

consistency. You can add a few tablespoons

of coconut oil to get things moving if needed.

• High-powered blender (I have the Vitamix

Standard original)

• Food processor (at least 8 cup;

I prefer Cuisinart)

COOKING/BAKING

BASIC EQUIPMENT

• Small sauté pan (also called fry pan):

8- to 10-inch*

• Large sauté pan (with straight sides):

4 to 6 quarts*

• Small sauce pot: 2 quarts*

• Medium sauce pot: 4 quarts*

• Large stock pot: 8 to 12 quarts*

• 12½-inch cast-iron skillet

• Slow cooker

• 13 x 9 x 2-inch baking dish

• 8 x 8 x 2-inch baking dish

• Cupcake and loaf tins: I suggest aluminized

steel or green nonstick (see sidebar for

more details).

• 1 to 2 large solid baking sheets: This size has

an inset of approximately 17 x 12 inches. I

prefer to use aluminum or carbon steel.

• 1 to 2 perforated/slotted baking sheets: I

place these over a solid baking sheet to roast

meat—this way the drippings don’t make a mess.

• Slotted and solid wooden spoons

• Indoor grill pan

• “Turner” spatula (flat metal spatula for

flipping pancakes and eggs)

• 2 to 3 rubber spatulas

• Stiff brush (for cleaning stuck-on food)

• Metal tongs

• Soup ladle

COOKING/BAKING EQUIPMENT,

OPTIONAL BUT RECOMMENDED

• Rice cooker

• Popsicle molds and sticks

• Enameled cast-iron braising pot

(Le Creuset has the best)

• Meat thermometer

*I recommend high-quality stainless-steel pots and pans, like All-Clad. They are nonreactive, cool down easily, and are very strong and

corrosion-resistant. They don’t distribute heat as evenly as aluminum or copper, but you don’t need to worry about minerals leaching into

your food. You can find copper lined with stainless-steel, which is a good option as well, but slightly more expensive.