Paleo Cookbook For Dummies (89 page)

Large wok:
This piece is handy for when you want a quick, throw-together meal.

Small and large saucepans:
You'll use these pans for a number of dishes.

Cast-iron skillet:
This option is a heavy, durable pan that is a fraction of the cost of metal cookware. You can use cast-iron pans for frying, baking, or searing. They're super-efficient at conducting and retaining heat. Plus, they actually improve with age. If you're looking to buy a good cast-iron skillet at a reasonable price, I like Lodge Logic brand.

Muffin tins:
Mini- and full-size muffin tins are great additions to your kitchen. I'm excited that I can now find cast-iron muffin tins that can make Paleo muffins without fail (in full-size, at least; I still haven't been able to get my hands on cast-iron mini-muffin tins).

Meat Thermometer

Every Paleo kitchen should be equipped with a good meat thermometer. If you've ever had to cut into a roast or a turkey to see whether it's done or have paid a fortune for good meat only to end up overcooking it, then you know what I'm saying. If nothing else, a meat thermometer is great for just making sure your meats are cooked at a safe temperature to prevent food-borne illnesses.

I like instant-read probe thermometers. They have a display that sits outside the oven. You just stick the probe into the center of the meat, make sure it's plugged into the display, and roast until the meat reaches the desired internal temperature. It's convenient, accurate, and inexpensive. Invest in a good thermometer so you get an accurate read: The Digital In-Oven Thermometer and Timer by Polder does the trick nicely.

Mixing Bowls

Mixing bowls are a kitchen must-have. I prefer stainless steel mixing bowls. They clean up nicely, you can put them in the dishwasher, and they won't break on granite countertops, which can happen to glass bowls. Look for the kind that has a rubber bottom, which prevents the bowl from sliding when you're trying to stir. Some even come with a plastic lid, which allows you store your food and makes for easy transport.

I recommend having at least three or four different sizes of bowls. When you're baking or cooking, you may have to mix different sets of ingredients in separate bowls or keep track of more than one cooking project at once. Plus, you may have some bowls that are being occupied already, storing your foods from previous meals. Luckily, most bowls come in stackable sets, which take up less storage space.

They may be expensive, but MUI France makes a killer set of bowls that will last forever and grip the countertop well.

Small Tools and Gadgets

Everyone loves gadgets. In the kitchen, you can get particularly crazy because these gadgets make delving into recipes fun and smooth going. Here are a few small essentials:

Zester:
A citrus zester is valuable because adding zest to your meals is an easy way to add flavor and nutrition without extra calories or other additives.

Immersion blenders:
These hand-held blenders are, well, handy anytime you want to blend something up quickly and without a mess. The biggest bonus is the ability to blend food right in the pot.

Julienne peeler:
A julienne peeler works like a charm for turning vegetables such zucchini and summer squash into faux noodles for lasagna and pasta.

Whisk:
A whisk is nice to have available when you want to whip something up quickly, such as a wonderful whipped coconut cream or an egg mixture for an omelet.

Wooden spatula:
You can use wooden spatulas for almost everything you stir and mix in the kitchen. The wood is ideal for sensitive surfaces on your cookware.

Appendix

Metric Conversion Guide

Note:
The recipes in this book weren't developed or tested using metric measurements. There may be some variation in quality when converting to metric units.

Common Abbreviations

Volume

Weight

Length

Temperature (Degrees)