Did that title grab your attention or what?!
It’s not exactly what you think… but choosing the right size equipment for the kitchen can really make a big difference in ease and success when creating a meal.
Now with this one, I tend to error on the larger side for pretty much everything other than slicing a lime up for my margarita 😉 I like to have the space on my cutting board to chop onions and put them to the side of the board while I peel and chop my garlic before moving onto other veggies. If you’re using a small cutting board, you tend to then have to find plates or bowls for the already prepped food to live before it gets thrown into a recipe. For the person that happens to be the dish-doer in the house… ahem me… that would just be a pain in my butt and deter me from wanting to cook meals that had any kind of prep because who wants to do extra cleaning? One large cutting board and all your chopped, sliced and diced food can sit on the same surface.
To those that aren’t as experienced in the kitchen, this might be a tricky one. It depends on the job. When we first started dating, my husband used to grab the same knife for pretty much every job in the kitchen… from chopping garlic to slicing french bread (and it was a cheap steak knife). I tried to use a manly analogy so that he could wrap his head around what i was saying 🙂 If you want to fix a loose hinge under the desk, can you grab any old tool that pushes things back in? Any size screwdriver? A hammer? Nope! You need to grab the right size screwdriver to screw it back in correctly. Any old tool would not do.
Well, the same thing goes for the kitchen. Are you hulling strawberries (removing the stems without wasting the delicious strawberry part)? A pearing knife, the smaller, straight edged, sharp knife will be the best tool to choke up on and hull. But for chopping parsley, that same knife would make the task tedious where a chefs knife would be much more efficient.
This one matters the most when trying to follow a recipe. For example, the recipe calls for 2 zucchinis. If you happen to have one from your garden that’s the size of a large eggplant, you probably don’t need 2 just because the recipe says 2. My best advice for this would be to just be mindful. The person creating the recipe is trying to give you a general idea of what you need knowing your fresh ingredients won’t always be the exact same size. And a huge benefit of cooking is that it doesn’t have to be an exact measurement on everything.
This one is a two-parter:
Smaller serving plates- You can deceive your eyes and stomach with this little trick… if you choose smaller plates for dinner time (like using a large salad plate instead of a giant traditional dinner plate), you get to fill your plate up and feel like you’re eating more without mindlessly consuming extra food without needing it. I know the second I give myself a large plate, I feel the need to fill it no matter how hungry I actually am. Added bonus… if you’re planning to keep some of the dinner for leftovers, you can load up your smaller plate and put the rest away for tomorrow’s lunch.
Larger serving platters- I remember the days growing up with family dinners. My mom did a great job cooking and we always ate dinner as a family when our busy practice schedules allowed. But, I remember her using pots and pans to make the meal then using separate dishes to serve the meal. Like I mentioned before, I do the dishes. Creating more dishes for me to do just to serve the food seems unnecessary. I prefer to go the family style route whenever I can. I have these large platters (cute but plastic, from Ikea, so I don’t have to worry about the kids breaking them) and I just put the entire meal on there, with a couple sets of tongs, and everyone digs in. Now I’ve got 1 platter to wash instead of maybe 4 separate dishes. Win for me!
See…. size does matter in the kitchen!