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Guest post by: James Hacker Become an Author

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Get 10 chefs together and you'll end up with 11 top 10 lists essentials list. I put this list together based on what I clean the most frequently, I figured those are the items I use the most often. 1. Wire whisk-this tool is a must, in addition to combining ingredients like salad dressings and lemon bar filling; it can also save an unnecessary step in all baking recipes that call for sifting. Simply add all the ingredients to the mixing bowl (see 4. below) and whisk to evenly distribute baking powder, salt etc.

2. 1 cup measuring set-this almost goes without saying, I own 4 sets of 1, ½, 1/3 and ¼ cup measures, I can't tell you how many ties I use two or more for one recipe

3. measuring spoons-these tools are a must, however if you take the time and pour a pre-measured teaspoon of salt into the palm of your hand and take careful notice of the volume, you can easily and very accurately just pour into your palm an amount that represents your memory of a measured teaspoon. From time to time confirm your memory by repeating step one. Of course this applies to all measures in the set.

4. Stainless steel mixing bowl-if frequency of washing is any indication of essential then perhaps the basic stainless steel work bowl should be number 1 on the list. If you are buying just one make sure it's large enough to accommodate your larger recipes.

5. French rolling pin-this is the rolling pin that is tapered on each end. You will find that this shape is very versatile. It works well for concentrating on one area. It makes rolling out pie crust easier to get round. It also works well to crush all sorts of things in a zip lock bag, for example, Butterfinger bars as a topping for brownies.

6. 8" or 10" chef's knife-if you buy one knife it must be this one. If you spend any time at all in the kitchen consider having this tool surgically attached to your hand. The flat side can also be used to smush things like garlic cloves.

7. Serrated edge knife (bread knife)-used often for bread, there really is no substitute. I also use it for cutting biscotti before returning it to the oven for its second baking.

8. Cutting board (18 x 12)-you will use this tool everyday, or almost everyday. Do not buy glass, it is hard on your knifes' edges. Buy plastic or composite. Tip: put a damp, rung out, towel under your cutting board to keep it from dancing across the counter top.

9. 3 ring binders with sheet protectors-I've tried many different ways to keep recipes, this works the best. There are two main reasons I like a 3 ring binder with sheet protectors. The first reason is obvious; the sheet protectors protect your recipes. The second reason is that if you print recipes from the internet you now have a convenient, perfectly sized, parking place for them.

10. Instant read thermometer-if you cook steak, turkey, chicken, ham, lamb or any other meat, and you care how done it is, Viola! You may not be able to know the doneness of your next steak without cutting a slit in it, but the thermometer does.

These 10 kitchen essentials will not fully equip your kitchen, but you'll be better equipped than most kitchens I visit. If the article was entitled 11 Must Have Kitchen Essentials I would invest in a way to keep you knifes sharp, soon you will need this.

If money is an object, and it always is, scrimp on the mixing bowl or the binder, spend as much as you can afford on knifes, you will appreciate a sharp, well-balanced knife.

Remember...homemade just tastes better.

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Referred by: http://jaykubassek.com

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