Utensils and Accessories
I use the following cooking utensils in the Crazy Chef kitchen.
Glass measure 1 cup / 8 oz.
Glass measure jug up to 1.5 litres.
Plastic measure - one cup size, for measuring out rice.
Weighing scales, digital and analogue 0 - 5 kg.
Set of various ladles, spoons, knives and forks.
Various sizes of flexible spatulas and a palette knife.
Various mixing bowls.
Various plastic storage containers.
MeasurementsMany recipes you see often use imperial (UK/US) and metric measures, so rather than look up conversions I use a 'Google Home Mini' in my kitchen for when I need to find a conversion.
I have a video reviewing 'Google Home Mini' on this link.
Examples: When converting degrees Fahrenheit to Celsius for setting my oven, or converting ounces to grams. Using the Home Mini is easier than looking it up in a book or using a calculator.
I also have a glass cutting board on my work surface which has a picture of common measures on it. A point to note is that in many modern kitchens work tops often have a photographic patterned surface that will scratch if you cut things on them!
I would recommend separate cutting boards for vegetables and raw meat and fish products. Also remember when placing items in the fridge, raw meat should go below anything else so there is no chance that any blood will drip on anything below it.
How to keep eggs seems a personal choice. Do you keep them in the fridge or out of the fridge. They need to be kept cool in a stable environment. So a cool cupboard is fine but if you put them in the fridge store them in the middle which has less temperature change - do no keep them in the fridge door, despite the egg containers that come with the fridge. When using the eggs take them out of the fridge 30 minutes or so before using them so they come up to room temperature. If not the yolks will tend to break.