Fingers crossed I haven't jinxed myself.”
It’s the workhorse in my kitchen and I would be devastated if it packed in. There is something about grinding in a stone with a piece of stone that yields a very special and, in my opinion, very correct texture, regardless of whether the result is to be a dry powder, a coarse mash or a creamy purée."īut it seems to have been value for money as “it’s one well-used piece of equipment,” she says, “from baking cakes, making my bao bun dough, pizza bases, whipping meringues. “I use it all the time for grinding roasted spices, mashing nuts for savoury nut sauces, bashing together a quick pesto - wild garlic, of course, at the moment. “It sits on my work counter all of the time and is both beautiful to look at and to use,” Rory explains. Cork.īut his standout choices range from vintage items to the more modern.įirst up is a heavy stone pestle and mortar he bought at Mr Bells stall in Cork’s English Market. Rory O’Connell has an eclectic mix of essential kitchen kit, ranging from a mortar and pestle, and a colander gifted to him by his mother, to box graters he bought in New York and a knife crafted in Co.
Kitchenaid food procssor parts how to#
Rory O’Connell, cookbook author, co-founder of Ballymaloe Cookery School, and presenter of RTE’s How to Cook Well, answers: “Oh, where to start,” when I ask for his favourite kitchen kit, which includes a chopping knife by Fingal Ferguson from Gubbeen Farm in Schull, a Victorinox bread knife, a small balloon whisk, and a wire basket used for skimming and straining called a spider.
It turned out to be a comforting exercise: Even though we live in the age of electronics and the craze for air fryers, manual items and traditional ones generally turned out to be the utensils of choice. Inevitably, the whole episode prompted an assessment of all my kitchen utensils for genuine usefulness and indispensability, and the notion of asking the pros to tell me what kitchen gadgetry they just can’t be without. In fact, the Global knife can cut through tomato skin like ice cream, it’s that good.
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