Peek into Chef Susan's kitchen cabinets for a virtual look at pro tools

One could make an argument that a cook needs only hands, a knife, cutting board and saucepan or skillet to make a fabulous meal. Of course, one could also weave the hair from a golden retriever into quite a nice jacket.

The truth is, the right tools in the kitchen make hard jobs easier. Below are some recommendations to add to your tool chest if you don’t already have these in your kitchen. Some are practical, others are indulgent.

If the thought of two dozen additions to a kitchen is daunting, just check out the first 10. There is probably one item you don’t have presently in your kitchen and the addition of just one thing will end up making you smile about how it has facilitated your preparation.

1. A good 8- to 10-inch Chef (sometimes called French) knife. Country of origin doesn’t matter. There are good American, European and Asian varieties. Buy one that feels good when balanced in your dominant hand. They are upwards of $60, but money well  spent
2. A 3- to 4-inch paring knife. There are some $10 (very colorful) versions by Kuhn Ricoh, a Swiss company, that are quite good.
3. A “honing” steel. A steel will not sharpen your knife, but it will make the edge sharp between repeated uses. You will still have to sharpen your good knife on a stone, electronic sharpener or have it periodically professionally sharpened. Hardware stores often offer this service.
4. Fish spatula. This is a pancake-turner like metal flipper, curved at the tip with vertical elongated holes. It is flexible. The best sort of metal turner. Up the ante with a small four-inch offset spatula -- perfect for getting stubborn baked goods out of pans.
5. A good peeler. The best is a $5 plastic reverse peeler made in Switzerland by Kuhn Ricoh
6. A rubber silicone spatula which can be used hot-to-cold. Indulgent:  A second rubber spatula, no wider than one inch, to use for recalcitrant bits of mayonnaise in bottom of jars.
7. Microplane zester. This will grate cheese, zest citrus, pulverize nutmeg and flake chocolate.  A standard box grater could stand in, in a pinch. But a Microplane is like a box grater zapped with “Back to the Future” laser energy. Note, however, these wear out.  If you’ve owned one over 3-4 years—and you cook—run your hand against the grain of the holes.  If it doesn’t feel like a man’s scratchy beard, it is time to replace.  Because they are about $10, this is not onerous and will make your life incredibly easier.
8. A citrus juicer. The best is a yellow, lemon-size ceramic hand held press that cups the fruit and separates the seeds. This is not a crucial piece of equipment, but it is nice. Alternatives include using a fork inserted into a half of a cut lemon and twisting to loosen the citrus kernels, then squeezing. Another trick is to place a cut lemon between the arms of tongs and squeeze.
9. A black sharpie and masking tape, hopefully placed in a drawer near the refrigerator or freezer.  When you make something, “wrap, label and refrigerate” (a professional kitchen mantra). You will be so pleased six months after you put something in the freezer to know what is enclosed in the plastic bag or container.
10. A reliable meat thermometer. The best is Thermoworks digital -- expensive at $75 or more, available only online, but because it is insta-read,  and well worth it. If you opt for a round analog version, make sure there is a “calibration nut” under the read-out. Thermometers get out of whack and require re-setting to be accurate.
11. A pepper grinder that is easy to use and easy to fill
12. Kitchen tongs. Indulgent choice: Rösle one hand locking tongs.
13. A set of measuring spoons and measuring cups. Indispensable for baking. Nice, but indulgent:  a kitchen scale that has a “tare” function and weighs ounces, grams and pounds.
14. Kitchen scissors, JUST for the kitchen. They will get misplaced for other uses.  Replace freely; emphasize to the perpetrator kitchen scissors are for kitchen only.
15. 1-1/2-inch paint brush
16. A strainer and a colander (yes, two); one will sit on a counter; one type that is free standing, another has a finer mesh for straining sauces. 
17. Hand held can-opener.  If you have one over five years old, buy a new one. They  get dull and only cost $10. This will make your life easier.  Make sure the handle is well padded.
18. A 8-inch non-stick skillet JUST for eggs. (Really). Never pre-heat oil in pan. Never use pan-spray on a non-stick pan. The accelerant eats away the non-stick surface
19. A small funnel
20. Spice grinder: a coffee bean grinder not used for coffee; only whole spices,
21. A rolling pin as you are too old to use a wine bottle; Indulgent: a pastry cloth
22. Large Chinese-style hand held slotted strainer, aka, a “spider”  (5-6” diameter)
23. Hand whisk (not too big; about 2 inches across)
24. Very indulgent expensive purchases: Kitchen Aide mixer. Cuisinart food processor. Vita-mix blender.  Chef’s Choice knife sharpener. Mandoline (Japanese are best)