In the Kitchen Series – Part 3, I want to bring your attention to the ‘Littles’. If you cook at all, there are small items in your cabinets and drawers that you use on a daily basis.
Things like measuring cups – both for dry and wet measuring, measuring spoons and a spatula or two. I have at least two or three of each, and use them all.
There is nothing worse to me than to measure something wet like vanilla extract, only to have to wash the spoons and dry them thoroughly before you measure out dry ingredients.
If I am baking, I pull out two sets – one for wet ingredients and one for dry. There are some other smalls that I love to use, and if they wear out, I immediately buy another one.
As much as possible, thought, I purchase quality equipment. It may cost more up front, but quality does not have to be replaced often, if at all.
Just so you know: This post contains affiliate links; if you click on a link and make a purchase I might make a small commission, but it does not affect the price you pay!
‘Wet’ Solid Measuring Cup
I found this Wet Dry Measuring Cup at a Pampered Chef party. It is a two-part piece. The outer piece is clear plastic and has measurement lines on it. The inner part is solid hard plastic.
You slip the outer part up to where you need it, fill it with shortening, lard or peanut butter, then hold it over your bowl. Hit the plunger and the solids come right out.
You may have to use a knife to scrape it off, but there is none left in the sleeve, like there could be in a measuring cup.
Dad made mine many years ago. I use it all the time, and not just for bread baking. Dad isn’t around anymore to make you one, but try THIS ONE from Amazon.
Yes, it’s wonderful to scrape wet dough off your board, but I also use it to cut rolled cookies, brownies or other bar cookies in the pan and for scraping my cutting board.
Small Ice Cream Scoop
I use a small Ice Cream Scoop instead of a spoon to scoop cookie dough. It is sized just perfectly, and the spring release drops the dough straight onto the sheet. Same size cookies every time! These come in various sizes, from very tiny to ice cream scoop size.
A pastry brush is not just for topping your biscuits with butter. Use it to lightly coat pans with butter or oil to saute or when making pancakes. You won’t use nearly as much oil, and it still keeps things from sticking to your pan.
I am not really sure what you call these, but they usually come with stoneware and are used to scrape any hard pieces off after baking.
We also use these to scrape dough out of bowls after mixing up bread, cleaning out casserole dishes and scraping a cutting board.
I do keep mine separate – a couple for cleaning with soap and water, and some for raw foods. (I even have a couple that I use when stripping paint off of old furniture – but those stay outside!)
Small bowls come in handy for many things. Measure spices into a bowl, and add to the recipe when called for. Use a small bowl to separate eggs.
I use one to measure out the 3 Tablespoons of Buttermilk needed for my tea cake recipe, and pour it in when needed. My small bowls are a collection of vintage and new, and are indispensable when I cook.
In the Kitchen Series – Part 3, I hope I helped you stock up on what you don’t have. There are so many Kitchen Littles on the market today.
I’m like a kid in a candy store when I go into the kitchen section, always on the lookout for something new and fun to use. If you don’t cook or bake, these items will be perfect to add to a gift basket!
What do you look for to help you out in the kitchen? Do you have a favorite ‘little’ that you can’t do without? Let us know what it is. Who knows? I may have to head to the kitchen shop next week to find one for myself!
Don’t miss out on Part 1 and Part 2 of this Kitchen Series!