Tools to use – your kitchen equipment

You don’t need a lot of fancy stuff to get going in the kitchen but here is a list of all the equipment used in this book.

Basics:

  • mixing bowls
  • skillet
  • jelly-roll pans
  • cookie sheets
  • oven-to-table baking pans
  • metal baking pans
  • tube pan
  • microplane

Tools:

  • can opener
  • silicone spatula
  • wooden spoon
  • pastry brush
  • rolling pin
  • metal spatula
  • whisk
  • knife
  • cutting boards
  • tongs
  • potato masher — optional
  • parchment paper
  • strainer
  • ladle
  • measuring spoons
  • measuring cups, liquid and dry
  • cupcake tin
  • garlic press

Safety:

  • disposable gloves
  • oven mitts
  • fire extinguisher

Big-ticket items:

  • immersion blender
  • food processor
  • blender — optional
  • stand mixer

kosher by design, susie fishbein, teens and 20-somethings, kosher recipes, simple kosher cookingThis post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.

Keeping Organized for a Three-Day Chag

Kosher By Design author Susie Fishbein is answering questions from readers. You can email your questions .

Whenever we have a three-day chag, I always prepare too much food and end up forgetting to set some of the items out. I did the same thing this year for RH. Do you have tips on keeping everything organized? I’m already worried about the next two.

Susie’s reply:

Writing menus are a must.  This will assure that you do not over-plan, over-cook or over-look.  I always make one meal a smorgasbord of leftovers- an “all-star” review of sorts. Planning carefully days in advance and not being overly ambitious on new menu items will keep even the least experienced host from making mistakes.

Thanks – and please keep the questions coming!