#18 in Kitchen utensils & gadgets
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Reddit mentions of Microplane 40020 Classic Zester/Grater, Black
Sentiment score: 29
Reddit mentions: 57
We found 57 Reddit mentions of Microplane 40020 Classic Zester/Grater, Black. Here are the top ones.
Buying options
View on Amazon.comor
- Ultra Sharp Made in USA blades: Microplane uses photo-etched technology to make ultra sharp grating blades right here in America! BPA free plastic handle.
- Zest Citrus: The blade is designed with a specific tooth set that takes the flavorful rind directly off the citrus fruit, while leaving behind the bitter white pith. Zest adds flavor to vinaigrettes, stir fries, salads, and baked goods!
- Grate Cheese: Grate parmesan into fluffy mounds that melt quickly and look beautiful when treating yourself of family to rustic bowls of pasta. Sprinkle fresh parmesan over eggs, salads, or any dish for a burst of flavor.
- Surgical Grade Stainless Steel: this material stays rust-free and maintains sharpness over time. True stainless steel is magnetic, so this item can be hung on your magnetic knife strip.
- Dishwasher Safe: The tool is easy to clean, simply rinse immediately after use. Use a kitchen brush on the underside of the blade to clean out tough to reach particles. The zester/grater can also be placed in the dishwasher.
Features:
Specs:
Color | Black |
Height | 1 Inches |
Length | 12 Inches |
Number of items | 1 |
Size | Microplane 40020 Classic Zester/Grater |
Weight | 0.5 Pounds |
Width | 1.31 Inches |
Microplane. For people who still zest with something like this, it's life-changing.
I use a fine microplane for ginger, garlic, and zest.
And a coarse microplane for cheese.
Both are very sharp, and I hand wash them to keep them that way as long as possible.
The pre-grated stuff you get in the cold aisle at the supermarket doesn't count, and neither does the "Parmesean" that costs way less. Go to where they have the fancy cheeses and get a solid wedge or block of Parmigiano Reggiano.
I also like Pecorino, but same idea.
You might want one of these graters, also very useful for zesting citrus and grating nutmeg.
You have to pick up a microplane grater. Do yourself the favor, it's less than $15 and you deserve it you beautiful bastard.
It will revolutionize cheese for you, more and more specifically make Parmigiano Reggiano a spiritual experience
I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:
Knives
You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.
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Pots and Pans
You need four or five things here. I'd say your mainly looking for a large saute pan, a stock pot, and a sauce pan. If you cook eggs you can grab a non-stick saute pan too. Don't use non stick pans for things that don't stick to pans. They wear out fast and they're garbage when they lose their coating. Oh and a sheet pan.
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Other Shit
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This is just suggestions if you don't have the stuff already, I think the real bottom line is that the stuff you already have is likely fine, and being a good cook is about knowledge and technique and putting effort into tasty food for people you care about, not gear.
I'd definitely pick up a microplane to go with your box grater when you get the chance, this is a super nice one that's kind of the gold standard.
Fantastic for hard cheese, really the only tool for zesting citrus, and also great for getting a quick garlic or ginger paste.
I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.
Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.
Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.
This is the one I use.
EDIT: Also including a video because you might just be using it incorrectly.
Here is a Microplane off Amazon, and here is a Joyoldelf off Amazon. Take a look at the photos. Even the close-ups, the blade shape and layout are identical. And yet there's also a possibility that it works worse because it was a knock off.
Is it really worth getting in a tizzy over someone calling that specific style of zester "a microplane" when it immediately gives you an instant visual representation of what they're using, so that we can try to help them better/faster?
"I have this issue" should be met with possible solutions, not "WELL I DON'T HAVE ISSUES SO YOU MUST BE WRONG ABOUT SOMETHING."
If I were to build my kitchen from scratch, it would be pretty much what I have today w/out having to go through all the old, cheap stuff that I wound up buying getting rid of because it was low quality and wore out or broke or didn't work as well as it should have. So as follows:
All Clad Stainless:
Cast iron:
Enameled dutch oven (Staub):
Various Appliances:
Knives:
Other misc stuff:
Bakeware:
Fun things to have if you think you'll use them:
These are the things that I have right now that I'd get from the start if I were starting over from scratch. I have other stuff, but it's been gathered over time and I'm sure I've left out a few things, since I'm kind of working off the top of my head. Oh yeah, like a good set of storage stuff (Rubbermaid or similar) and a garlic press ... and ... and ... :)
Keep in mind that there's a huge difference between box graters! Most graters are stamped metals, meaning that it's made with machine that takes flat sheets of metal and punches out the teeth so they stand out at an angle. This is your typical grater that you find everywhere.
Unfortunately, the teeth aren't very sharp as a result, and grating something with this grater will ultimately tear, not slice, your food.
What you want is a grater where the teeth have been etched. This process involves chemically photo-etching the surface of the metal into a triangle shape, like that of a knife edge, before the teeth are punched out. It was pioneered in the 1970s, I believe, by a company called Microplane. The result is a grater with super sharp teeth that last many, many years of use.
Microplane makes really good graters. I have this handheld microplane, and this zester. Both great and will easily deliver lots of grater cheese without much muscle power. I use the wider microplane to grate directly over dishes. One of its benefits is that you can rest it on the table, at a slight angle, and use a pushing motion to grate. This requires less muscle power than pushing the cheese down the side of a box grater.
For grating larger amounts of cheese ahead of time, I use this amazing Cuisiart box grater, which also has etched teeth. The Wirecutter has been naming it the best grater for years, simply because it is superb.
A pro-tip: If you're not tall, put the box grater on a chair or something lower than your average countertop. You want to be pushing down. If you put a box grater on a countertop, your arm will have less leverage.
Some people like cranked rotating gadgets. I don't like them, for a couple of reasons. First, these things usually have multiple parts that need to be cleaned — a friend uses one that has three parts (drum, handle and the lever that closes down on the cheese to push it down). It's finicky to clean, and I hate cleaning it.
The second reason is that the action of turning the rotating handle while simultaneously forcing the cheese down is just not good physics — you have one force pushing down and the other pushing laterally. The only way to get good traction is to rest the thing on a table. You can also get table-mounted nut-grinder types of gadgets, but they need to be clamped to a tabletop or similarly sturdy surface.
Finally: Blenders can grate cheese. I don't know about small personal blenders like Nutribullet, but a higher-powered one like a Ninja can certainly grate soft and hard cheeses really well.
I prefer a microplane. I can also zest citrus fruit and grate nutmeg. And they are only $8-10
https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1480179639&sr=1-2&keywords=microplane
Get one of these: www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
You'll never look back.
Here are some ideas:
The microplane zester/grater is worth an investment. It's much sharper and finer than a normal grater since it actually cuts through the material than just grating it. A tough, fibrous root like ginger and galangal becomes a neat pile of pulp with barely any leftover.
A Microplane Zester is a great tool for just this purpose. It is pretty easy to clean and can be used for cheeses and zests. I use mine all the time.
Invest the $15 in a microplane. Seriously AMAZING. Garlic minced, lemons zested, ginger grated in an instant!
For example, I wanted to purchase a
Microplane Zester/Grater and some of the reviews suggest that some of the products received were fakes/knockoffs, even though purchased directly from amazon and not from a shady reseller. Similar cases for other kitchen/household products.
I always thought amazon would check the products in their warehouses since they are working with companies/suppliers directly, but it seems that is not always the case.
I get your need for speed, so I'll let you in on my trick. Plus, it knocks out another rule of the kitchen: never own anything that performs only one job.
Get yourself a Microplane grater. A coarse one. This one.
Peel your cloves of garlic, then grate them into nothing. Be careful once it gets down to the nub, or you're going to lose some finger skin. Takes five seconds, you have perfectly minced garlic, and you can use it for all kinds of other stuff: mincing ginger or onion, grating cheese, zesting. They come in a bunch of sizes, too.
Impress yourself! Because you are worth it, and you deserve a nice dinner. Make a very simple roast chicken; much easier than you'd expect. You can often find a chicken (at least where I am) for about a dollar a pound, and you'll get a few dinners out of it. Can save the bones to make soup or stock if you like, but for now...
I am a fan of two recipes, but there are 10,000 variations. Neither of these call for butter or oil, or anything exotic. So, it's basically just you and the bird. Roasting pan or cast iron, some way to raise the bird up (roasting rack, or one of those silicon trivets will do it, too), salt, pepper are the themes between both. The second recipe is slightly fancier and also calls for a lemon and some rosemary. You can use dried rosemary.
---this recipe is simply badass in its simplicity and its ease. Literally bird + salt + pepper + heat.
bird, lemon, salt, rosemary, black pepper, a lemon.
---Zest the lemon if you have a zester. If you find yourself with a spare $10ish lying around, get a microplane. If you don't, don't worry about it. Cut the (maybe naked) lemon in half. Squeeze some of the lemon juice onto the bird. Get the zest onto the bird if you have it. Rub with some salt. Throw some rosemary on there. Get some rosemary and salt inside the bird, and put the lemon halves inside, starting breast side down. Put on roasting rack, 350 for... whatever the package recommends based on weight. I would hit the bird with some black pepper. Maybe throw a little garlic inside the bird. Not critical.
---I also tend to put in about 2 cups of liquid into the roasting pan -- usually 2 or 3 to one water to white wine, but if you don't have white wine (I buy cheap white and cheap rose for cooking) it's fine. I tend to flip the bird (haaaaaaaaa) after an hour or so. This is a much slower method.
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Other thoughts:
--the bigger grocery stores sell like bulk tins of black pepper. These are often only a couple of dollars, and many times are the cheapest way to get it. If it gets a little weak, use a little more.
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I hope this helps. PM if you like. I know depression and anxiety all too well, and not wanting to cook is common with that -- and just makes you feel worse.
I know you said no to utensils, but I think these are possible exceptions:
Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.
Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.
Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.
SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.
I know this doesn't help you now, but what you should have bought is a microplane. Grates ginger, garlic, cheese, and zests citrus fruits.
That's kinda what I was going to do with it. I have a few "sticks" instead of chunks left. I have a knifething that will hollow out a cucumber, and i was going to put the stick and cream cheese in the cucumber and slice it like sushi. (I don't know what the knifething is. It's long and looks kinda like this grater, but it's not a grater and it's more "U" shaped. A friend got it for me in Lebanon.)
Right product, right place. I honestly like that stuff for what it is, but it isn't the right stuff for the job. If you don't have a microplane, seriously pick one up. It will help you make better food.
http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_1?ie=UTF8&qid=1426870728&sr=8-1&keywords=microplane
I use lime zest but have not tried orange juice / zest. Microplane is awesome :) Not expensive! http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
I am not sure of what you already have or what you would need, I am listing a few things on top of my head:
Moritaka 240mm AS Gyuto
Catskill 19x14 End Grain cutting board
All Clad Thomas Keller (no relation, unfortunately) 5qt Sauteuse
Bamboo flat spatula, the one on the far right.
Dish washing net cloth. No dishwasher, so it's all hand wash in my house.
Bonus round: Instant read thermometer, Microplane, Immersion blender, SS Mixing bowls various sizes, Stock pot/Dutch Oven
I can't say enough about how awesome [seltzer bottles] are. I picked up a couple vintage ones from ebay that I use. There are a ton of ways you can go, but making variations on simple syrups is a great approach. A basic simple syrup is equal parts (volume wise) sugar and water. You put it on the stove until it first starts to bubble and then kill the heat. At this point you can add herbs and let them steep for an hour or so and then strain the syrup and press on the herbs. I've had great success with mint, basil, thyme and lavender. You can also use citrus zest; I find a microplane to be essential for this. Ginger is also great for a simple syrup and I use the microplane for this as well.
Another great technique is muddling. You take some fruit and/or herbs and muddle them together. I prefer a plain wooden muddler with flat ends.
Here are some recipes; you have to experiment with quantities, but here are the ingredients:
Basil cranberry soda: cranberry juice, seltzer water and basil simple syrup.
Peach and basil soda: muddle peaches with basil, add seltzer water and basil simple syrup.
Blueberry and thyme soda: for this I puree the blueberries and run it through a strainer and then add thyme simple syrup and seltzer water.
Strawberry and mint soda: For this I chop and macerate both the strawberries and mint (add some sugar to the chopped strawberries and let them sit; it vastly improves the texture and flavor of the strawberries) and then puree it. I've also done this with cardamom instead of mint with the addition of orange zest gathered with a microplane. You then puree this and seltzer water.
Chai soda: I infuse a simple syrup with cardamom, ginger, black tea, cloves, nutmeg and smashed cinnamon sticks. I use four times the amount of black tea I would use to brew a cup of tea. Add seltzer water and you are good to go; a little whole milk can be a great addtion as well. A basic recipe follows:
2 cups water
2 cups sugar
8 bags of lipton tea opened and the tea is then emptied
6 cardamom pods; crushed with a spoon
1/2 teaspoon grated ginger
1 tablespoon of cloves
1 teaspoon of nutmeg
2 cinnamon sticks; crushed into dime size pieces
Watermelon mint soda: Purreed watermelon, mint simple syrup and seltzer water.
Peach ginger soda: Macerate the peaches, puree them, add ginger simple syrup and seltzer water.
Blueberry lavender soda: Pureed and strained blueberries, lavender simple syrup and seltzer water.
There are a ton of ways you can go with this sort of thing. Sometimes some fresh lemon or lime juice can help balance the acidity. Have fun. Enjoy the fruit that is in season. Create your own fun drinks. Cheers.
I am a manager at a Cannabis distributions company. I assign 1 staff member daily to microplane hash all day.Microplane Zester Grater made in USA stainless steel blade for zesting citrus and grating cheese - plastic handle - black https://www.amazon.com/dp/B00004S7V8/ref=cm_sw_r_cp_apa_afnXBb780CVJQ
It's not a required tool, but I love having my microplane around.
I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.
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TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.
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This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.
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First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients
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First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.
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Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.
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Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.
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Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.
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Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.
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Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.
Any combination of Sambuca, Rumplemintz, Frangelico, Rumchata, Irish Cream, Whisky, Creme de Cacao/Banana/Menth, Fireball and Tuaca, really. Almost any combination is good.
Frangelico Rumplemintz = Hazelnut Peppermint
Sambuca Tuaca = Vanilla Licorice
Whisky Whisky = Whisky
Add some whipped cream (fresh if you can get/make it) at the last second and get yourself a microplane and shave some fresh cinnamon and nutmeg on top.
As a guy that like cooking and gadgets here are my suggestions:
Microplane
Reggiano is always worth it. It has a more intense (and better) flavor, so that you do't need as much. Buy a microplane and live well.
Cool mirror! Back in my pill snorting days I made my own mirrored bottom box with stuff I got from Michael's lol. I've always been a big arts and crafts fan haha. It was awesome! Pro-tip: get a micro plane like this: https://www.amazon.com/dp/B00004S7V8/ref=cm_sw_r_cp_awdb_a8iaAbY3E315Z and rub your pills on it to make the fluffiest nicest powder, it's just perfect for insufflation. Sure crushing them works, but now you can feel like you're on Top Chef while you prepare your dose!
I've got this one on my WL.
Try finding cinnamon sticks and use a microplane
Microplane...http://www.amazon.com/gp/aw/d/B00004S7V8/ref=redir_mdp_mobile/183-6176535-3539143
I currently use my 210mm (about 8") for produce and simple meat trimming, and I use a 180mm specifically for deboning whole chickens.
Like many have said, I suggest that you get him the 210.
Some things that I suggest:
Peeler
http://www.amazon.com/gp/aw/d/B001CRFX2A/ref=mp_s_a_1_2?qid=1465177075&sr=8-2&pi=SY200_QL40&keywords=kuhn+rikon+peeler&dpPl=1&dpID=41wv%2BZkw4LL&ref=plSrch
Paring knife
http://www.amazon.com/gp/aw/d/B005LRYE36/ref=mp_s_a_1_1?qid=1465177122&sr=8-1&pi=SX200_QL40&keywords=paring+knife&dpPl=1&dpID=21KoD9tXR6L&ref=plSrch
Thermometer
http://www.amazon.com/gp/aw/d/B00009WE45/ref=mp_s_a_1_2?qid=1465177218&sr=1-2&refinements=p_85%3A2470955011%2Cp_89%3ATaylor+Precision+Products&pi=SY200_QL40&keywords=taylor+precision+products&dpPl=1&dpID=41hdUUoToJL&ref=plSrch
Microplane
http://www.amazon.com/gp/aw/d/B00004S7V8/ref=mp_s_a_1_1?qid=1465177314&sr=8-1&pi=SY200_QL40&keywords=microplane&dpPl=1&dpID=312Sz19u%2BtL&ref=plSrch
The comment above yours was deleted so I'm not sure what was said about orange zest. However, if you have some time to read, this thread is worth a read. It's a thread about cloning Blue Moon, it even has a previous Coors contracted brewer talking about the original recipe. Worth the read just for the recipe formulation about wheat beers.
Remember with orange zest: you only want the orange part, the white part (pith) underneath is bitter. Get a microplane if you are going to do fresh zest. They're $10 on amazon (Example). Can also be used for cheese on any pasta or salad to make it 10 times fancier.
If you'd use a tortilla press, then you'll probably get a lot of use out of a citrus squeezer. I feel like the lever kind gets you the most juice, and the orange ones do lemon and limes just as well.
Microplane -- great for citrus zests, spices, ginger and garlic. I like to have one with slightly bigger holes for cheese as well --- the microplane makes really fine, fluffy cheese that basically disappears when it melts, and sometimes that's not what you want.
Seconding a cast iron skillet --- great for so many things, searing steak, frying chicken, bacon, stews.
Tongs --- tongs, a spatula and a wooden spoon and you can basically cook anything
Fine mesh strainer --- can use for pasta or whatnot, but it's also great for things like gravy or pan sauces where you want plup to get through but no chunks of stuff
probe thermometer --- super handy for meats.
Nice to have: Coffee grinder. Awesome for spices --- you can buy whole spices, which keep their flavor much longer and are way cheaper. The difference between, say, cumin from a jar and cumin seeds you toast and grind fresh --- it's ridiculous. Mortar and pestle, same deal --- there's some kinds of sauces, like mole or Thai curries, that you get much better flavor when you use a mortar and pestle. You can usually get them pretty cheap at Asian or Latin American groceries.
Congrats on starting the process to learn to cook! What are some simple dishes you and your dad find tasty that you would like to learn to cook? I would start there. Get one of them nailed this week, another one next week, double up the following week. The first meals I learned to prepare were: grilled cheese sandwich with a fried egg, sheet pan roasted chicken thighs with potatoes and Greek seasoning, spaghetti with a sauce made from balsamic roasted roma tomatoes and red peppers, eggplant parmesan, chili con carne (this one is great because it lasts for days), blended soups with crusty bread and salad. If you'd like any of these simple recipes, message me and I'll DM them.
If you and your dad enjoy salads, learning the art of the simple salad is a great trick to add more veggies into your life. Learn to make a simple vinaigrette as the bottled stuff is trash. My fav is fresh lemon juice, fresh chopped garlic, a big pinch of of salt, good olive oil, a drop of maple syrup (you can sub a pinch of sugar) and a bit of mustard. Shake up in a mason jar with a lid (you can use an old pickle jar or anything else.) You can play with the ratios to your liking but usually it's 1/3 acid to 2/3 oil. Buy a box of salad greens and dress with your homemade dressing (which can keep in the fridge for a while in mason jar.) Add additional veggies and other toppings later like croutons and cheese, but honestly I just prefer dressed greens as a side to all my meals.
One trick is to get a sheet pan and some foil if you don't have one in your house. You can make a variety of healthy dishes and cleanup is a breeze. Here is a link for some quick and easy sheet pan recipes.
Another trick: get a large box of kosher salt and never look back. Use that to season while cooking and season finish dishes. Table salt is terrible. Last trick: taste as you go. Never wait until right before serving to taste your meal. This helps you season and also helps you learn seasoning skills as you go.
I would also say at the beginning, it's fine to use partially prepared foods as a starting off place. For example, in college I would buy pre-cooked pizza crust and add my own toppings (sauce, mozzarella, veggies). I would also buy pre-made pasta sauce and add to it by sauteeing first onions, then other veg like peppers and summer squash and then tossing it with pasta I cooked and parmesan on top (don't get the stuff in the green can, get a block of good parm and a microplane grater). A good one to try this with is jarred sundried tomato pesto (pro-tip! With all of your pasta, reserve some of your pasta water and splash it back in at the end spoonful by spoonful, makes a creamy and unified sauce.)
Here is a list from Bon Appetit for meals everyone should know how to cook. Most are quite simple.
Not sure if you'd also like to prepare lunch and breakfast, but for lunch, simple sandwiches are easy and healthy: get a loaf of bread, condiments you like, deli meat, sliced cheese, and various veg like lettuce/tomatoes. For breakfast, scrambled eggs on toast, oatmeal, and pancakes (use a mix at first) are a great place to start.
Get one of these and you'll be going out of your way to zest things. Maybe drop a hint to someone that it's what you want as a holiday gift.
Alton Brown has a recipe for a sardine sandwich that uses sardines mixed with lemon zest spread along with avocado over toasted bread that's just incredible. Again, once you have the ability to easily zest lemons, oranges and limes, it really expands the flavors you can bring to your cooking.
I have a couple of small, yet invaluable, kitchen tools that I couldn't do without. You can put together a great cornucopia of kitchen tools for her.
This is great for turning, mixing, flipping, serving, etc.
This goes well beyond cheese. This is great for grating ginger, garlic, etc.
Such a great time saver.
The silicon tip allows you to use it for high temperatures and the flexibility is key when you're scraping a mixture out of a bowl. Speaking of bowls...
You sound like a winner. Let us know how it goes.
jealous.. bro get yourself a microplane grater!!!
I started using a Microplane for garlic. It's awesome. I rarely chop it with a knife now unless I want chunks of garlic.
I'm an obsessive cook - always pottering in the kitchen, gadgets can be good and bad.
Best kitchen item ever invented is a microplane.... THIS awesome thing can grate garlic, chocolate, cheese - pretty much anything.. oh and it zests too.
when I think microplanes I think this this
-Pyrex dishes/bowls with plastic lids are really convenient for meal preps.
-[A butter dish ] (https://www.amazon.com/Miles-Kimball-Green-Depression-Butter/dp/B00G2G40S4%3FSubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-ffab-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00G2G40S4) is always a good idea! Keeps butter spreadable and handy, right on the kitchen counter. Best to use salted butter, which keeps longer at room temp.
-A [Microplane ] (https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8%3Fpsc%3D1%26SubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-ffab-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004S7V8) is a good tool for finely shredding parmesan and other hard cheeses, zesting citrus fruits and any other fine grating. Not the most practical gift for everyone but I've gotten a lot of use out of one.
-Order some coconut oil for her, or any other keto-approved oil so she starts off on the right track, with the right fats.
-I really like reusing bacon grease, which she can put through a coffee filter in a [ pour-over coffee maker, ] (https://www.amazon.com/Tanors-700443183734-Ceramic-Coffee-Dripper/dp/B00JNZ7VNW%3Fpsc%3D1%26SubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-ffab-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00JNZ7VNW0 or rest a coffee filter in the mouth of a mason jar
If she cooks, I can think of a few things for the kitchen.
Or even food like rotini or raspberry jam.
I would get something like this https://www.amazon.com/Stainless-Parmesan-Vegetables-Spring-Chef/dp/B011B8M2GO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1494150969&sr=1-2&keywords=4+sided+grater
A microplane grater will yield less and be a bit slower but probably easier to use with the garlic. https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1494151017&sr=1-5&keywords=microplane+zester
Another good option would be a food processor with certain attachments
would this be a good one? http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_1?ie=UTF8&qid=1332005436&sr=8-1
These: https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
ya ive used em, but the cheese grater seemed too bulky, so i bought my self a microplane, similar to a cheese grater but made for finer things, such as zesting a lemon or whatnot. http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
This is a microplane zester. There is a slight problem here. Boomslang skin is not actually available for purchase in Diagon Alley. Maybe it just isn't available to students; I'm not sure. I mean, where else would the potions master get it? The skin of the Boomslang is shredded for Polyjuice Potion, but it also can be grated, which is when you would need this microplane.
Booyah. Boomslang, Bitches.
DIAGONALLY!