Our 10 favorite tools Kitchen Essentials

When it comes to matters of the kitchen, most cooks will argue that without their favorite pieces of equipment, it's difficult to find the motivation to cook. Sure, purists believe that a sharp chef's knife is all you really need - and in some cases, that's true - but half the fun of cooking is in the gadgets.

Last month, The Chronicle Food section started a Kitchen Essentials series to share some of our favorite tips and tricks when making a meal. We chose 10 techniques in the opening column and online videos (see the links with this story on sfgate.com/food); today, we continue by revealing 10 of our most beloved kitchen tools.

These are not the bare essentials - those you'll find in the box at the bottom of this page. Nor is this a comprehensive list for a fully stocked kitchen. (Food staffer Tara Duggan wrote an exhaustive guide a few years ago - see the link with this story on sfgate.com/food.)

The tools we came up with for today's column are those we'd hate to live without. Many of them are multipurpose (like the chinois); others are so useful we can't imagine what we did before they were invented. How, we mused in our brainstorming session, did we ever zest citrus fruits before the Microplane was born?

However, some of these items are far from new. The mortar and pestle has been used for centuries. But we believe it's unrivaled when concocting a spice paste, dry rub or pesto.

Methods for using many of the utensils and tools are self-explanatory, but some, like the mandoline, can be intimidating. For a primer on how to work them, check out the accompanying video online.

Without these tools, you still might be able to work your way through a recipe. But it sure won't be as much fun.

Kitchen silpat in San Francisco, Calif., on Thursday, August 7, 2008. Kitchen silpat in San Francisco, Calif., on Thursday, August 7, 2008. Photo: Liz Hafalia, The Chronicle Photo: Liz Hafalia, The Chronicle Image 1 of / 14 Caption Close Our 10 favorite tools 1 / 14 Back to Gallery

Here are our Top 10:

1. Chinois

What it is: This cone-shaped sieve is made of very fine mesh metal with a long handle attached. Use it for straining soup, stock, custards and any other sauce or liquid to produce a very smooth end product, with no extra solids.

Why we like it: The shape makes for quick and easy straining, especially if you force the solids through the chinois with the underside of a ladle. A chinois can also stand in for a sifter, or can be used to dust pastries or cakes with powdered sugar.

Alternatives: Fine mesh strainer, sifter (for dry ingredients).

2. Digital scale

What it is: There are several types of scales - spring or balance, for example - but we prefer the digital kind. It calculates both metric and standard weights, and can be used for measuring any ingredient.

Why we like it: Nothing is more accurate for prepping ingredients for baking, including nuts, chocolate and butter. Most countertop scales can weigh up to 11 pounds, which is plenty for a home cook. And, if you're watching your weight, the scale comes in handy for determining portion sizes.

Alternatives: There is no good alternative for a scale, but other types include spring, balance or electric.

3. Handheld juicer

What it is: Sometimes called a citrus squeezer or citrus press, this tool quickly and easily juices citrus, without the seeds and pulp. Shaped like a lever attached by a hinge, these usually come in different sizes and colors to match different citrus fruits.

Why we like it: Having a margarita party? No tool is better to have behind the bar for extracting large amounts of citrus juice. Unlike a reamer, it doesn't hurt your wrist, and it takes up very little space in the drawer, as opposed to having an electric version occupying real estate on the counter.

Alternatives: Electric juicer, citrus reamer.

4. Spider

What it is: This is essentially a hand-held, portable strainer. Composed of a metal wire basket attached to a long, flat bamboo handle, it can be used to pull blanched vegetables out of boiling water, drain servings of pasta or scoop fried foods out of hot oil. It can also be used to rinse off ingredients when you don't want to break out the big strainer.

Why we like it: Using a spider saves time and dirty pots - if you have several foods to cook, you'll only have to boil water once. Plus, it's affordable - you can buy one in Chinatown or an Asian housewares shop for less than $5.

Alternatives: Strainer, slotted spoon.

5. Mortar and pestle

What it is: This two-piece tool, used for centuries in many cultures, can be made of everything from stone to wood to marble. The thick bowl is the mortar and the club-shaped handle is the pestle. Small ones can be used to crush spices or make seasoning rubs, while the larger bowls are perfect for things like pesto, Thai curry pastes and other herb spreads.

Why we like it: While a food processor or spice grinder can whirr ingredients into a muddled mass, a mortar and pestle maintains the integrity of each ingredient. For pesto, bruising the basil with the pestle brings out the essence of the leaves. Also, we use the bowls for serving and presentation.

Alternatives: Food processor, blender or spice grinder.

6. Offset spatula

What it is: Available in a variety of shapes and sizes, this spatula is unique in that the stiff metal extension bends down from the handle and then straightens out again, creating an angle that keeps your hand out of the way and allows you to lift or turn items easily.

Why we like it: Whether it's being used to frost cakes, flip pancakes in a crowded pan or spread batter into a baking dish, few other tools are as useful or versatile as the offset. Pastry chefs love it, as it allows them to see their work. And depending on the size, it can be the most delicate way to move or turn food.

Alternatives: Butter knife, regular spatula (though nothing matches the angle of the offset).

7. Silpat

What it is: Think of this as permanent parchment or waxed paper. These flexible silicone mats are used to line baking sheets or to create a nonstick surface. The popular material is heatproof, so the mats can go in the oven again and again.

Why we like it: The surface makes for simple cleaning, and the mats roll up into almost nothing for easy storage. The mat can also be used to keep pie or pizza dough from sticking to the counter, and working with sticky ingredients like caramel or taffy is considerably easier on a Silpat.

Alternatives: Parchment paper.

8. Mandoline

What it is: A hand-operated slicing machine, used for cutting even slices or julienne. Most come with two sets of adjustable hinged legs so it will sit upright, but some, like the Japanese benriner, are flat and can rest atop a bowl. An adjustable blade allows the user to choose the thickness of the vegetable slice, or switch it to make julienne or crinkle-cut vegetables.

Why we like it: This is the best tool for precise, uniform slicing. Potato gratin can be made in a snap, and it's great when working with large quantities. A hand guard comes with most mandolines, so you can slice without the fear of losing the skin off your fingers.

Alternatives: Chef's knife and a steady hand.

9. Microplane

What it is: Also called a rasp grater, this long and skinny handheld tool can be used to zest citrus, shave Parmesan or any hard grating cheese, or even shave chocolate for a garnish.

Why we like it: Ergonomically speaking, it's comfortable and easy to use. There's no fear of grating your knuckles, and nothing removes citrus zest (and leaves the unwanted pith behind) so effectively.

Alternatives: Box grater, citrus zester (shave off ribbons of citrus and mince), rotary grater for cheese.

10. Instant-read

thermometer

What it is: Most chefs carry an instant-read thermometer with them at all times to determine when meat or fish is cooked through. We use ours often, whether it's to find out if our Thanksgiving turkeys are done, or to test the temperature of chocolate for tempering. It's also a good idea to have a candy thermometer, which can be used to regulate the temperature of hot oil.

Why we like it: Though some cooks rely on intuition or feel to know when a chicken is roasted or a steak is cooked to medium-rare, we need something more accurate for recipe testing. It takes the guesswork out of the equation, and if properly calibrated, is always on target.

Alternatives: None.

For a video showing the 10 tools and how to use them, see sfgate.com/food.

Your kitchen - the bare essentials If you're just starting to cook, or stocking a basic kitchen, running out to buy a 40-pound mortar and pestle may not be your first priority. But there are a handful of tools that should be in every kitchen, no matter your skill level or passion for cooking. -- 8- or 10-inch chef's knife -- Paring knife -- Bread knife -- Whisk -- Spoons - wooden and metal, solid and slotted -- Vegetable peeler -- Spatulas - rubber, metal and silicone -- Cutting board -- Tongs -- Measuring spoons -- Measuring cups This list doesn't include baking pans, pots, and bowls, all of which round out the well-stocked kitchen. For a comprehensive look at what it takes to outfit a kitchen, see the link with this story at sfgate.com/food.

Warm Vegetable & Potato Salad with Walnut Pesto Vinaigrette Serves 6 Tools used: Mortar and pestle, Microplane grater, citrus press (optional), spider, mandoline The pesto vinaigrette

2 cloves garlic, peeled

1 teaspoon kosher salt + more to taste

2/3 bunch basil, leaves only (about 2 cups)

1/4 cup toasted walnuts

1/3 cup grated Parmesan cheese

-- Zest and juice of 1 lemon

1/2 cup extra virgin olive oil + more if needed

-- Freshly ground black pepper, to taste

The salad

4 medium waxy potatoes, about 2 pounds

3 medium-size mixed summer squash (yellow and zucchini)

1/2 pound thin green beans, trimmed

1/2 red onion, sliced thin

3 medium heirloom tomatoes, in different colors, cut into chunks. For the pesto vinaigrette: Put the garlic and salt in the mortar and ground to a paste with the pestle. Add basil leaves, a few at a time, pounding and churning in the mortar as you go. When all the basil has been incorporated, add the walnuts, pounding and incorporating with the mixture. Add the cheese and stir with the pestle until blended. Mix in the lemon zest and juice, then add oil, a little at a time, until you reach the desired consistency. You want it to be well blended, but loose enough to pour over the salad like a dressing. Add more olive oil if necessary, and season to taste. For the salad: In a medium saucepan, cover potatoes with cold water by at least 2 inches, and salt the water generously. Bring to a hard simmer over medium heat, and cook until potatoes are tender can be easily pierced with a knife, but still hold their shape, about 20 minutes. Drain and set aside until cool enough to handle. At the same time, bring a large pot of salted water to a boil. On a mandoline set to a 3/8-inch thickness, slice the yellow squash and zucchini into rounds. Drop into boiling water and blanch for about 2 minutes, until slightly softened. Lift out with a spider or other handheld strainer, and place into a bowl. Immediately put the green beans into the same boiling water and cook for 3 minutes, then remove with the spider and add to the bowl. Add the red onion to the bowl and set aside. When the potatoes are ready to handle, peel, then slice against the mandoline into 3/8-inch rounds. Be very careful, as the potatoes will break easily. Add to the bowl with the other vegetables very gently. Toss with the pesto vinaigrette, very gently, until well coated. Lightly toss in the tomatoes at the last minute, taste for seasoning, and serve immediately. Per serving: 382 calories, 8 g protein, 38 g carbohydrate, 24 g fat (4 g saturated), 4 mg cholesterol, 475 mg sodium, 7 g fiber.