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Creole Kitchen Essentials

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Creole kitchen essentialsA Creole kitchen is known to produce enormous amounts of food just verifying the saying that a Creole feeds one family with three chickens and the Cajun feeds three families with one. It thus becomes even more essential to stock up the Creole kitchen with a set of necessary and inexpensive tools. Here is a guide for reference that clearly gives an account of the Creole kitchen essentials.


A few must-haves in a Creole kitchen are as follows:


  1. Pots and pans


Some basic types of pots and pans are essential. One needs to have a set of heavy thick walled pots in a Creole kitchen. To start with one should go for a high quality Dutch oven   that is big in size and made of cast iron. Stock Pots can be used for preparing soups, pastas, and purées. Make sure that the one in your kitchen is heavy and large and heats up quickly so that it is easy to cook your favorite recipes. Another must have kitchen tool is a roasting pan. Non-stick cookware can be quite useful but make sure that you keep the steel utensils out of those. Along with these, one can have a deep fryer as well for those occasional crispy French fries.


  1. Knives


Also, a very essential tool set in a Creole kitchen is a high quality professional Knife set. One needs to buy forged knives i.e. the steel of the blade is embedded till the bottom of the handle, to the slicing and dicing of meat and vegetables.Creole kitchen essentials


3. Spoons


Spoons are a quintessential kitchen tool. It is important to have a set that comprises of gravy spoons; a big ladle for soups and gumbos. Make sure that your spoon set is of stainless steel type. The ordinary chrome plated spoons do not last long since they start to rust after repeated and heavy use. One can buy the roux spoon as well, which is used to scrape off the bottom of a pot while preparing roux. One can also buy an ergonomically designed mashing spatula that can be useful in executing various tasks like preparing mashed potatoes and other vegetables.


  1. Cast Iron Skillet


Creole food is said to be born in a cast iron skillet. No other equipment can replace a black, well-seasoned, impossibly heavy skillet that can endure a lot of heat for longer durations of time hence used for cooking dishes like cornbread.


  1.  Pancake Flipper


A pancake flipper comes in handy when you need to flip those hot pancakes lying in the skillet. Make sure you buy a stainless steel flipper that has a thin built and that is able to slide beneath the pan cake quite easily.


  1. Chioise


It is a perforated conical sieve that is used to strain custards, purees, sauces and soups to produce a smooth texture .It can be used to dust the pastry with a fine layer of powdered sugar too.


  1. Grater


A cheese grater is an essential preparation tool in a Creole kitchen. You could prefer to use the traditional four-sided tower shaped grater or go for a flat, handheld type. To prevent any accidents like avoiding cuts on fingers, one could use the rotary version of the grater instead of the handheld tool.


  1. Wooden spoon


Creole cuisine generally requires a lot of stirring. So to make sure you stir you pots the right way and without burning you hands, wooden spoons can be used that do not conduct heat while stirring sauces and soups. For stirring large pots you could use longer spoons of nearly 14 inches length.


 


Image credits: bp.blogspot.com , wildtreecooking.blogspot.com


 

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