The Real Skinny: Appetite for Health’s 101 Fat Habits & Slim Solutions by Julie Upton & Katherine Brooking

Author:Julie Upton & Katherine Brooking [Upton, Julie]
Language: eng
Format: epub
ISBN: 9781101614297
Publisher: Jeremy P. Tarcher/Penguin
Published: 2013-04-03T16:00:00+00:00

FAT HABIT # 54

I don’t have any of the tools you need to cook. —EVAN R.

You don’t need a kitchen that would make Martha Stewart jealous to whip up healthy, homemade meals. In fact, when you first start to cook, you need only a few basics. Trust us, we know—we both lived in New York City studio apartments, and barely had a countertop in our kitchens, let alone space for cookware, appliances, and gadgets. We got by with just the basics, and so can you.

SLIM SOLUTIONS

We asked expert chefs (who double as dietitians) what their most essential healthy kitchen items are. With fewer than fifteen items, you’ll have all the tools you need to be a cooking connoisseur.

CRUCIAL COOKWARE

10- or 12-inch nonstick skillet: A large skillet is your workhorse pan in the kitchen. You can cook meats and poultry in it as well as eggs and veggies. Be sure the pan has handles that are oven- and broiler-safe.

Small 2- to 3-quart saucepan with lid: You’ll get a lot of use out of this pan—you can cook rice, boil veggies, whip up soup, or make sauces with it.

Large 4-quart sauce pot: This is for boiling large amounts of pasta, soup, stews, or chili.

Jelly-roll pan: This is basically a cookie sheet with sides, which you can use to roast vegetables and chicken. You can bake with it too, of course.

NECESSARY KNIVES

No matter how much cooking you do, having the right knives makes it easier, speedier, and more enjoyable. There are only three knives that every kitchen needs:

Chef’s knife: You can literally chop minutes off your prep with a good chef’s knife. You want one with an 8- to 10-inch blade.

Paring knife: The paring knife is thought of as an extension of your fingers. You can use it for small jobs, like chopping and peeling fruit, or slicing up smaller produce, like shallots or mushrooms.

Bread knife: You need one serrated knife to handle bread and delicate (read: mushy) produce, like tomatoes.

WHEN BUYING A KNIFE, ASK YOURSELF THESE QUESTIONS:

Is the blade stainless steel?

Does it feel substantial, not flimsy?

Does the knife feel good in my hand?

GOTTA-HAVE GADGETS

Measuring cups and spoons: You probably can’t eyeball two tablespoons of olive oil or a teaspoon of baking soda—and if some ingredients are off, you risk getting less-than-stellar results.

Stainless-steel grater: We like the stainless-steel box graters that have different hole sizes. The smaller holes are great for hard cheese, and the larger holes can be used to shred vegetables.

Whisk: Whisks help you beat eggs, make salad dressings, and much more.

Cutting board: Save your countertop and invest in at least a few cutting boards. Find a variety that are dishwasher-safe and have a nonskid surface for safety.

Blender: “A blender is ideal for pureeing soups and sauces, and with the addition of beans, you can make them creamy without adding any cream,” says Jackie Newgent, RD, culinary nutritionist and author. “A blender also allows you to make velvety bean dips and hummus.”

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