Simply Laura Lea. Laura Lea

Paring knife

       Vegetable peeler

       Kitchen shears

       Garlic press

       Can opener

       Colander

       Salad spinner

       Mesh strainer

       Pastry brush

       Whisk, stainless-steel

       Wooden cutting board

       Plastic cutting board

       Mixing bowl set, stainless-steel

       Cheese grater

       Parchment paper, non-stick

       Saucepans, small (2-quart) and medium (4-quart)

       Sauté pans or skillets, small (8- to 10-inch) and large (4- to 6-quart)

       Stockpot (8- to 12-quart)

       Cast-iron skillet (12- to 13-inch)

       Baking dishes (13 × 9 × 2-inch and 8-inch square)

       Springform pan (9-inch)

       Cupcake tins

       Loaf pan (9 × 5 × 3-inch)

       Baking sheets

       Slotted baking sheets or racks from a broiler pan

       Slotted and solid wooden spoons

       Indoor grill pan

       “Turner”spatula

       Rubber spatulas

       Stiff brush

       Metal tongs

       Soup ladle

       Meat thermometer

       Popsicle molds and sticks

      *Also see “Stocking Your Pantry” on page 348.

      How to Make a Double Boiler: If you don’t own a

       double boiler, I don’t see any reason to buy one! A

       double boiler is a saucepan with a detachable upper

       compartment. When you boil water in the saucepan,

       it heats up whatever is in the upper compartment. I

       mainly use a double boiler for melting chocolate, and

       this can be done just as easily by stacking a stainless

       steel or heat-proof glass bowl on top of the saucepan.

       You want the bowl to be just a few inches wider than

       the saucepan. With a real-deal or makeshift double

       boiler, don’t let the boiling water touch the bottom of

       the upper compartment or bowl.

      High-Powered Blender: When I reference “high-

       powered blender,” I am referring to a Vitamix,

       Blendtec, or any blender that can easily blend ice,

       nuts, or other hard ingredients.

      Tips for Specific Ingredients

      Pitting an Avocado: Carefully poke the avocado

       where it is widest with a sharp knife, until it hits

       the pit. Drag the tip of the knife down and turn the

       avocado with your hand so that you are creating

       one long cut all the way around. Remove the knife

       and twist the two halves in opposite directions to

       open the avocado. Hold the half that contains the pit

       face-up in the palm of your nondominant hand. With

       your dominant hand, hit the pit with the knife edge,

       just hard enough to stick. Be very careful. Twist the

       avocado and knife in opposite directions. The pit

       should pop out. Hit the knife gently against a cutting

       board to remove the pit.

      Making a Chia Egg: Some recipes note that you

       can substitute a “chia egg” for a regular egg. To make

       a chia egg, combine 1 tablespoon chia seeds and 3

       tablespoons water in a small mixing bowl. Whisk

       and allow to sit at room temperature for 12 to 15

       minutes. Stir again; it should have formed a gel-like

       consistency. If not, let it sit for another few minutes.