The Cajun Chef--Utensils
Some basic utensils are needed to cook many recipes and the following ones are essential,or will simply make your cooking life easier !
Chef's knife : it needs to be very sharp to enable you to cut and mince properly ; this is the ideal tool to dice, carve and slice properly and easily all varieties of meat, vegetables or others. Always use it on a chopping board of course and watch out !
Pairing knife : An all purpose knife ; easier to handle than the cook's knife, because smaller. Unlike the cook's knife, you can sometimes use it without a chopping board. It is the ideal tool to peel shallots or onions, mince, slice or cut very small ingredients. This is the perfect complement of the Chef's knife.
Chopping board : again, absolutely necessary to cut any meat or vegetables.It should preferably be easily washable so that you can just rince it and use it right back.
Whisk : very useful to easily mix and give homogeneous mixtures ; it will help you to avoid lumps and assure you of an excellentcreamy texture.
Wooden spoon : best spoon to gently turn sauces or cook sweet preparations ; this will not spoil your tefflon pans. Ideally have 2, one for pastry/dessert preparation, another for main courses(the wood might keep some of the sweet or salty flavor).
1 or 2 Cup Measuring Cup : much simpler than a scales - use it for everything.
Large bowls : you need 2 or 3 of different sizes. They are essential for mixing all your ingredients.
Pots, Pans and Skillets : I prefer Cast Iron but thats a personal preference. 1 6in iron skillet and 1 81/4in iron skillet. 1 6qt. iron pot and 1 12-16qt iron pot or Dutch Oven.
Instructions for care and use of Cast Iron Cookware is on this page.
Ladel and Slotted Spoon : to get all that good gumbo and etouffee out of the iron pots
