Once upon a time I was a baker in a professional kitchen. I’m talking about the kind of kitchen with bins of flour so large they you could climb inside and take a nap…. the kind of kitchen where you had to yell (and I mean YELL) ‘behind’, so no one crashes into your pan of scones on their way to the oven…. the kind of kitchen that was noisy, full of chocolate, hot pans, sheet trays for days, savory scones… and smelled REALLY GREAT.
I spent so much time in the professional kitchen that my home kitchen was as modest as it was tiny. I had two mixing bowls, a spoon, and a spatula to my name. Why bother with more than one cake pan when I make ALL of the cakes in a rowdy kitchen with thundering ovens?
My working kitchen these days is very different. I have more than one cake pan. I have more than a single wooden spoon, yes… and while it’s still a humble kitchen, there are a few tools in the kitchen that feel like necessary extravagances.
I want to take some time to talk about what I keep in my Baker’s Kitchen. I think it’s important to know what’s over-the-top extravagant, and what’s a reasonable tool to stock. Kitchen real-estate is a precious commodity. Let’s only stock up with what we really need.
I’ve partnered with my very favorite kitchen brand KitchenAid in a 3-part series to show you some of my very favorite kitchen tools and baker’s tricks. It doesn’t take a lot to coax great flavors and flakey crusts out of the oven.
Today we’re talking about my favorite 11-cup Food Processor. It will have you making ALL of the biscuits, ALL of the pie crusts, and ALL of the pesto. It’s the best, and super versatile!