Most people are familiar with good tasting food because of the more traditional methods of cooking, such as frying, breading, or adding sugary carbohydrates and grains, as well as other additives, to flavor foods. These methods and ingredients aren’t going to get you lean, strong, and filled with life and energy.
Because you’re invested in living a healthier lifestyle by fasting, and want to look and feel your best, you should take it one step further and discover the cooking methods that give you wellness, not just during your fast, but also forever.
These sections give you the skinny on the best cooking equipment to make your life easier and the preferred cooking methods to live lean, long, and strong.
Imagine if you walked into a kitchen and had to stock it from scratch. What equipment would you use if you were on a budget? These cooking tools are the bare-bone essentials for creating awesome recipes with ease. Make your life easy by having this must have equipment on the ready.
- Baking sheets: You should have two large baking sheets with rims, which are ideal for roasting, baking, and catching drips when placed under other pans in the oven.
- Chef’s knife: The chef’s knife is the most essential tool of The key to a good knife is one that you feel comfortable holding in your hand. A 6- to 10-inch chef’s knife is usually the best fit for most, with the 8-inch knife being a popular size. If your budget allows, you may want to look for a high-quality stainless steel knife because you’ll be using it so much.
- Sharpening stone: Cutting produces friction, and this friction causes a knife’s blade to go dull, so having a chef’s sharpening stone is To sharpen, slide the blade forward and across the stone with moderate pressure, keeping the blade against the stone at an angle. Repeat about ten times.
- Cutting board or mat: A large wooden cutting board is worth its weight in gold in your Wooden cutting boards keep your knives sharp. You may also want a small plastic board or a cutting mat that’s easy to pick up so you can transport the food easily wherever you want it. Plastic boards are great for trimming meats and are easy to clean up.
- Colander: A colander is a must for draining fatty meats or steamed veg- etables and for washing
- Food processor or blender: When you start preparing healthy foods, you’ll find these appliances are Technically, you don’t need both. Although having both is nice, you can definitely get away with one or the other. Some people have a preference for a food processor while others prefer to use the blender. These tools are great for creating fantastic sauces and soups. The food processor also makes slicing vegetables fast and easy.
- Food storage containers: Your best bet to keep your kitchen immune- boosting is to use containers that are fee of the toxin BPA, found in plasinstead, opt for stackable glass containers with tight sealing lids. These containers work well for transporting and freezing food, too.
- Food thermometer: Using an instant-read thermometer is a safeguard everyone should When you’re cooking meat, knowing the internal temperature is crucial.
- Measuring cups and spoons: Measuring cups that range in size from a quarter cup to 1 cup and measuring spoons from a quarter teaspoon to 1 tablespoon satisfy the needs for any cooking rendezvous. You may want two sets so you don’t always have to wash them while you’re cooking.
- Mixing bowls: Durable mixing bowls in a range of sizes are always handy for prep work and tossing.
- Paring knife: For smaller tasks, like slicing an apple or peeling some- thing, the paring knife is your go-to Again, use one that feels good in your hand.
- Pots and pans: A few simple pans can make your life
- Large, deep baking pan: They’re great for roasting vegetables and making casseroles.
- Large sauté pan: They’re perfect for sautés and stir-fries. A 12 inch pan ought to do it
- Large soup pot: You’ll wonder how you survived without this Get one larger than you think you need.
- 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.
These pots and pans shouldn’t be nonstick. They should be ceramic, glass, or stainless steel, preferably made in the United States or Europe, to avoid toxins used in nonstick materials.