Kitchen Tools These household items will improve your cooking experience. Baking Sheet Cooking Oil Pots Pans Mixing Bowls Meat Thermometer Roasting, toasting, Buy a quality extra virgin We recommend one Invest in one small Start with a small and a Take the guesswork and baking call for olive oil or more neutral- small (for sauces or (for toasting nuts and medium bowl. Having out of safely cooking every kitchen to have flavored canola oil for a cup of rice), one reducing glazes) and two bowls is important proteins. Insert a meat 2-3 baking sheets. higher temperatures. medium (for blanching two medium pans (for for preventing cross- thermometer into the Grab a roll of aluminum A non-stick cooking green beans or proteins and sauces), contamination when thickest part of the foil or parchment (not spray comes in handy asparagus), and one preferably oven-safe so you’re mixing meat in protein. We recommend waxed!) paper to make for baking and large pot (for boiling you can easily move from one bowl and vegetables the instant-read variety cleanup easy. grilling recipes. pasta), all with lids. searing on the stove to in the other. with a large, easy to read finishing in the oven. display. Knife Set Cutting Board Peeler Zester Colander Wire-Mesh A quality knife doesn’t We recommend having at It's not just for taking the We use a microplane to A colander tackles big A wire-mesh strainer or have to break the bank. least two cutting boards skin off produce - you capture the flavorful zest jobs, like draining pastas sifter is ideal for tasks that We recommend starting in your arsenal for safety can make ribbons and of citrus fruits (just avoid and canned beans. require a finer filter. small with an 8-inch reasons – one dedicated noodles out of carrots, the bitter white pith!), all-purpose chef’s knife, to meats, one dedicated cucumbers, zucchini, but you can also use it for a serrated knife for bread, to vegetables. and countless other grating ginger, garlic, and and a paring knife for Chef’s Tip: Keep a moistened vegetables. hard cheeses. peeling. kitchen towel under your board to keep it from moving around while you prep. Storage and Preparation How to keep your ingredients ready for the cutting board. All of our proteins taste best when cooked from their thawed, Protein Temperature Cook by refrigerated state. Here's how to safely defrost prior to cooking: Ground Turkey, 165°F 4-5 days Shrimp: Run under cold water in a colander for 5 minutes. Ground Chicken Fish: Thaw in fridge for 8 hours or under a thin stream of cold water for 15 minutes. Poultry 165°F 4-5 days Meats: Thaw in fridge overnight or under a thin stream of cold water Ground Beef, Ground 160°F 4-5 days for 20 minutes. Pork, Ground Lamb Potatoes, bread, basil, and avocados: These items thrive at room Beef, Lamb 145°F 5-6 days temperature, so remove them from the bag before placing in the fridge. Pork 145°F 5-6 days Frozen Fruit: For smoothies, place frozen fruit in the freezer. Fin Fish Other Frozen Items: Thaw frozen peas, corn, and other foods 145°F 3 days in the fridge. Shrimp, Scallop Cook until opaque 3 days.