DeWan - Prep school: how to improve your kitchen skills and cooking techniques

On the off chance you would like a little help, here are a few gift suggestions for anyone who likes to cook. The items weve suggested include some places to buy them. You can shop online, too. While youre shopping, you can conduct a little research on the many brands available. Many department stores also carry these tools.

This is a slicing implement, essentially a plane with a straight- or V-blade in the middle. Run your food down the plane across the blade and out pops perfectly even, perfectly thin, perfectly perfect little slices of potato, carrot, radishjust about any fruit or vegetable.

You want a mandoline for a couple of reasons. First, its so fast: The pieces of food come flying off. Second, all those pieces are exactly the same size, which means they look terrific and, more importantly, theyll all cook at the same rate. Mandolines come in a variety of styles and prices.

Classic mandolines are generally stainless steel and have folding legs. For maximum versatility, look for one with a fully adjustable blade rather than preset widths. It should also include separate blades or attachments for gaufrettes, batonnets, julienne strips.

Also gaining popularity now are Japanese or Asian mandolines. These are generally cheaper, often made of plastic, and not as versatile. However, for basic slicing, theyre great.

One thing about all mandolines, though, is they are sharper than David Letterman. Be very, very careful. Ive sliced myself. My colleagues and students have sliced themselves. One thing you might want to accessorize with is a protective glove. It will protect your hand, plus youll look totally fierce. Theyre not cheap, but then again, neither is finger reattachment surgery.

This tool always seems so old-fashioned to me, but I love it. Turn boiled or baked potatoes into puree, then add hot cream, butter, salt and pepper for the lightest, creamiest mashed potatoes ever. Or use it with any cooked legumesblack beans, navy beans, chickpeasand the strainer will catch the outer skins, leaving your puree perfectly smooth.

A chinois is a conical fine-mesh strainer. Pass your sauces and pureed or cream soups through one of these babies and your finished product will be the culinary equivalent of silk pajamas.

The 2-ounce ladle is handy for thicker products, say, a butternut squash soup. Fill the chinois about two-thirds of the way, then drop the ladle in as far as it will go. With a rapid wrist motion, pogo the ladle repeatedly and rapidly up and down an inch or two, and the liquid will come shooting out of the bottom of the chinois. For ultra fine results, repeat this process two or three times.

This crazy little piece of equipment is great for zesting citrus, grating fresh Parmesan or creating decorative chocolate shavings. The filament-thin strands off a Microplane float like eiderdown onto your plate. The visual and textural qualities are like nothing you can make with a knife or box grater. In terms of inexpensive kitchen gadgets, I would have to say that this is just about my favorite.

The Microplane grater creates fluffy fruit zests and shredded cheeses with minimal effort.

Chinois strainers help produce satin-smooth sauces and soups.

Here is a little holiday present in the form of useful kitchen tips. We know, you didnt get us anything. Just consider this to be a thank you for reading.

The first six ideas ought to become part of your kitchen routine. Theyll make your whole operation run more smoothly. The last is a simple suggestion that we included for no better reason than its so yummy.

If your cutting board slips and slides on the counter, it can lead to uneven cuts or bloodied fingers. Fold a damp kitchen towel in half, and place it between the board and the counter with no edges peeking out.

You know what else works great? The rubber webbing stuff that keeps your rugs from sliding. Buy a little piece at a home improvement store and cut it to the dimensions of your board.

This is one of the single most fundamental concepts in cooking. Its a French term meaning that all of your prep is completed and all of your tools are at hand before you begin cooking.

Youve seen it on cooking shows: Any ingredient the chef adds to the pot is already cut and measured out. Thats mise en place. Small plastic or metal bowls are perfect. Ramekins work, too, though they are breakable, making them taboo in professional kitchens.

Whether youre cutting vegetables, measuring out canned chicken broth or pureeing soup in a blender, as soon as youre done, clean up. Wipe down your board, your tools and your work station.

If youre cutting strongly flavored or colored ingredients such as garlic or parsley, and especially if youre cutting meat or other raw proteins, wash your board and tools thoroughly before continuing.

Start the new year by having your knives sharpened professionally. Look in the yellow pages under cutlery or ask your local kitchenware shop to recommend someone. Sharp knives make all the difference. Plus, theyre safer to use because they are less likely to slip. Even if you do happen to nick yourself, a sharp knife will make a clean cut that heals quickly while a dull knife makes more of a slow-healing tear. Yuck.