gear up

READY? A FEW IN­EX­PEN­SIVE TOOLS WILL MAKE YOUR PAS­TRY-MAK­ING AD­VEN­TURES EAS­IER.

Midwest Living - - Best Chalet'ed Plans -

PAS­TRY BLENDER

YOU CAN RUB BUT­TER INTO FLOUR WITH YOUR FIN­GER­TIPS, BUT THIS OLD-FASH­IONED GAD­GET CUTS IT IN QUICKLY. “FIND ONE WITH A STURDY HAN­DLE AND SHARP BLADES FOR MAX­I­MUM EF­FI­CIENCY,” LISA AD­VISES. (OXO IS A GOOD PICK.)

BENCH SCRAPER

“THIS IS HANDS DOWN MY FA­VORITE TOOL AND A MAIN­STAY ON OUR KITCHEN BENCH,” LISA SAYS. “YOU CAN BLISS­FULLY POR­TION DOUGH, CLEAN COUN­TER­TOPS, SCOOP UP VEG­ETA­BLES, CUT UP BUT­TER AND MORE.”

METAL PANS

LISA PREFERS SHAL­LOW 9-INCH ALU­MINUM PIE TINS BE­CAUSE THEY’RE LIGHT, DURABLE AND EX­CEL­LENT HEAT CON­DUC­TORS. IF YOU USE A GLASS OR CE­RAMIC DIS3H THAT'S MORE THAN 1 ⁄4 INCHES DEEP, CON­SIDER MUL­TI­PLY­ING THE CRUST RECIPE BY 1.5, SO YOU HAVE PLENTY OF PAS­TRY TO WORK WITH.

TAPERED PIN

LISA SENDS HER STU­DENTS HOME WITH A EURO­PEAN-STYLE ROLLING PIN. THE TA­PER SHAPE OF­FERS MORE CON­TROL THAN A PIN WITH HAN­DLES, MAK­ING IT EAS­IER TO ROLL EVENLY AND MAIN­TAIN A CIR­CU­LAR SHAPE.

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