Tools & Utensils

Minimalist Kit for the Traveling Cook

I am going to be traveling this month, doing some simple cooking in a couple of rented kitchens, and I’ve had enough hair-pulling experiences with crappy, dull knives and flimsy plastic spatulas to be stashing a few key utensils in my luggage this time.

Because I am also traveling with a toddler who needs his own minimalist traveling kit — including such essentials as a firetruck and a stuffed donkey — I really need to make my kit as trim as possible, and have elected to bring along:

~ My paring knife, freshly sharpened: rented kitchens are notoriously lacking in this regard, and since half of cooking is cutting, trimming, slicing, dicing, chopping, and paring, this qualifies as an absolute must-bring. I will be following this tip on how to wrap knives for traveling.

~ My vegetable peeler because, again, anything that’s supposed to be sharp is going to be dull in a rented house, and a dull vegetable peeler is worse than no vegetable peeler at all. Also, a good vegetable peeler allows you to cut vegetables into tagliatelle and papardelle to make all kinds of pretty summer salads such as this zucchini noodle salad.

~ A pair of locking tongs because it’s rare (especially in France) to find it in a home cook’s utensil drawer, yet I rely on it heavily for handling ingredients, for stovetop cooking, and for grilling. As a bonus, it doubles up as a toy for the toddler, who uses it to catch imaginary fish.

~ My Earlywood scraper made of bloodwood, sturdy and smooth with a thin and sharp edge, and a fantastic multipurpose tool that can be used for stirring, cutting, lifting, and scraping. I have written about Brad Bernhart’s handcrafted utensils before, and they’ve become cherished items in my kitchen that get used every single day (including his latest creation, the adorable coffee scoop, which I use daily to serve my paleo granola).

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How To Transport Your Knives

When I went out and got my knives sharpened recently, I had to solve the question of how to transport them safely, and my intuitive idea was to roll them up in a kitchen towel.

When the guy at the shop handed them back to me to take home a week later, I was pleased to hear him say that this was the best method. I also noticed his fold was a lot neater than mine, so I thought I would share it with you.

Naturally, if you’re a traveling cook who has to carry knives around frequently*, it might make sense to buy a special carrying case such as this knife roll, but if you’re only transporting them a few times a year to cook at a friend’s house or to get your blades sharpened, you can definitely save the money and use a simple kitchen towel.

The trick, as you’ll see in the animation below, is to pick one of your thicker kitchen towels, and to fold it so that the tips of the blades push against a double layer of fabric, so they won’t just slice through.

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Where To Get Your Knives Sharpened in Paris

A few months ago I read an interview with Yves Charles, owner of Perceval knives, whose handsome 9.47 I have often coveted while dining out at some of the nicer Parisian tables.

In the interview he talked about knife sharpening, and how important it is to have a real pro do it, lest your blades be shot in the process. I could only agree, having had limited success with the different sharpening tools I tried over the years.

I got the same message at the knife store I visited in California last fall: if you take good care of your knives, wash them by hand and put them away mindfully — slipped in a knife block, stashed in the box they came in, or sheathed in a blade guard if you need to put them in a drawer — you can keep a sharp edge on them for months and months, and bring them in for sharpening once a year. It isn’t very costly, and heightens the longevity of your knives.

The truth is, I had been wanting to get mine professionally sharpened for a while, but I wasn’t sure where to go. So when I read Yves Charles saying, “In Paris, there are no more than three good places to get your knives sharpened,” I had to find out what they were.

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Earlywood Handcrafted Utensils

When Brad Bernhart got in touch a few weeks ago to tell me about his Montana-based woodworking operation, I was instantly drawn to his tone and philosophy. Brad is a trained mechanical engineer who took to carving wooden utensils in his spare time, and found that people were so enthused by his innovative designs that he decided to launch his own company, Earlywood, two years ago.

As I first held the biggest spoon in my hand I felt a flutter, a thrill, unlike anything I’ve ever felt holding a kitchen utensil.

I feel a natural kinship with people who take a leap of faith and reinvent themselves, and I am also deeply drawn to beautifully crafted wooden objects, so I enthusiastically accepted Brad’s offer to send me a few of his best-sellers.

When the package arrived I disrobed the items from the tissue paper one by one, and as I first held the biggest spoon in my hand — a ladle made of jatoba wood — I felt a flutter, a thrill, unlike anything I’ve ever felt holding a kitchen utensil.

The heft of it in my palm, the simple elegance of the shape, the fine grain of the wood, all conspired to make this feel like an extraordinary object, one that is equal parts beauty and function.

Earlywood Utensils

In the selection there were also different-size sauté spatulas made of Mexican ebony, which have quickly displaced the wooden spoons I normally use; gorgeous bloodwood scrapers designed to comfortably handle the toughest jobs in your kitchen; and a set of attractive spreaders, which look like wooden butter knives and have already become a favorite to spread almond butter on my morning toast.

In addition to being smitten with the products themselves, I am also impressed with Brad’s approach: in how much detail he describes the different wood types he uses, how he’s gotten involved with a reforestation effort to help compensate for the resources he uses, how forthcoming he was when I inquired about the food-safe mineral oil he uses to finish his utensils**, and how remarkably affordable his products are.

Earlywood Utensils

And now, for the giveaway!

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Garlic: To Press Or Not To Press

Garlic

{See below about winning the garlic press to end all garlic presses.}

Over the years, I’ve gone back and forth on this burning issue: is it a good idea to press garlic?

The question sparks surprisingly violent debates, and often there’s an undercurrent of judgment (“real cooks just chop”) that I find out of place in any cooking discussion: there’s no single right way of doing anything, just different skills and circumstances.

As far as I can tell, here are the pros of each method:

Pros of pressing garlic:

- In just a few seconds and a single gesture, you get garlic pulp that you can add to your dish right away.
- If your knife skills aren’t those of a pro, it can be a challenge to get the garlic chopped evenly so it will cook evenly.
- Pressed garlic blends smoothly with other ingredients, which is particularly useful if you use it raw.
- It limits the lingering smell on your fingers, since you can avoid touching the garlic altogether if you prefer.

Pros of chopping by hand:

- It takes more time to clean the average garlic press than a knife and a cutting board, which you would probably have to clean anyway.
- No one-trick pony taking up space in your utensil drawer.
- You have control over how finely or roughly your garlic is cut.
- You use the whole clove, with none wasted in the crevices of the press.

In my own kitchen, I use a bit of both methods, and sometimes I’ll use my Microplane grater, too. I will usually chop my garlic if I’m already chopping other ingredients, but I reach for the garlic press when I’m pressed for time (ha ha), especially if I add the garlic as a second thought when I’m improvising a dish.

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