Over the past several years teaching baking pastry classes at The Chopping Block, I’ve been asked way too many times what my favorite tools are and if someone is starting a baking adventure which tools are the most important to have.
There are a wide variety of tools that suit different tasks. Each one has its time and place to be used. Understanding the proper use of these tools is key. With that being said, tools are personal. It could be as simple as the way they fit in your hand, the size, even the weight. Over the years I have used and accumulated many different baking implements, but there are a few that I can’t live without. I will show you the essentials to get you baking!
Pastry chefs are what I like to call "particular potatoes" - funny but true. We need everything to be perfect and exact. Pastry has much lower room for error due to the scientific nature of baking, where small miscalculations can ruin a product. Savory cooking has more flexibility to adjust ingredients and cooking methods on the fly, allowing more experimentation and less strict adherence to recipes.
One of the most important things in baking and pastry is measuring ingredients correctly. Pastry is science! It's chemistry, where every ingredient plays a crucial role within the recipe. So, if one thing is measured incorrectly or forgotten, the outcome won’t be right.
Kitchen Scale and Measuring Cups
A kitchen scale is a necessity. Scales measure ingredients by weight which is more accurate, leading to more consistent results, especially with dry goods.
A measuring cup measures ingredients by volume, which can be less accurate because the density of the ingredients can vary depending on how they are packed. Measuring cups are still useful, particularly for liquids.
A common misconception is dry and wet measuring cups can be used interchangeably. This is not true. Liquid cups have spouts and extra room, while dry cups are meant to be filled to the top and leveled. Dry measuring cups are for ingredients such as flour and sugar. They should be scooped and leveled off with a straight edge. Liquid measuring cups are for liquids and should be placed on a flat surface when viewing the measurement. Using the wrong cup for an ingredient can lead to inaccuracy and affect the outcome of a recipe.
Rolling Pin
A rolling pin is an essential in every baker's kitchen. They come in different styles, materials, and sizes. I have a strong preference for rolling pins that do not have handles (French rolling pin). They have better maneuverability and controlled pressure. Traditional rolling pins with handles are great for stiff doughs - not putting so much pressure on your hands when rolling but they tend to be heavier and less maneuverable than ones without handles.
Spatulas
Silicone spatulas are probably the most used tool in the kitchen. They are flexible, non-stick, heat resistant and durable. They are used for mixing, folding, spreading, and scraping bowls. I recommend having various sizes to choose from. Spatula size depends on the task. Small spatulas should be used for precision and small items. Medium and large spatulas should be used for mixing and folding giving you maximum surface area and leverage.
Offset spatulas are a multipurpose kitchen tool that has a thin blade and blunt edge. Their angled design prevents knuckles from hitting icing or batter, allowing for more control when spreading, decorating and lifting delicate items. Useful for tasks such as frosting cakes and cupcakes, tempering chocolate, evenly spreading batters, and removing baked goods from pans.
Whisk
The whisk is an indispensable tool in the kitchen. It’s a mechanical tool designed around the physics of aeration, emulsification, and fluid dynamics. Whisks don’t just mix ingredients they create structure, incorporate air, and emulsify fats and liquids. They build the foundation for batters, creams, foams, and doughs.
Balloon whisk (the classic): This is your go-to for incorporating air. Best for whipping, aerating, meringue, whipped cream, and egg whites.
French whisk: Are elongated, narrower and sturdier. Best for custards, batters, and thick sauces.
Flat whisk: Has wires arranged in a flat oval shape which makes them great for reaching the edges of a pan.
Sheet Trays
Good quality baking sheets are key for evenly baked pastries. Aluminum baking sheets are the gold standard. Aluminum has excellent heat conductivity and conducts heat evenly. They are lightweight, heat quickly and cool down quickly, preventing over-baking.
Thermometers
Thermometers provide accuracy, ensuring your baked goods are cooked to perfection.
Oven thermometers measure the actual internal temperature of an oven to ensure accurate baking results. Ovens often do not heat to the set temperature. An oven thermometer allows you to check for discrepancies and adjust temperature accordingly.
Digital thermometers are used to check the internal temperature of baked goods for doneness, monitor the temperature of ingredients and ensure precise temperatures for things like candies and frying oil.
Mixing Bowls
Sturdy mixing bowls in a variety of sizes are needed for mixing ingredients, batters, doughs and everything else. In my opinion, stainless steel bowls are the best option when it comes to material. They are heavy duty, non-reactive, they can be heated but also chill quickly.
Bench Scraper
A bench scraper is the most underrated tool in the kitchen but it's also one of the most versatile and most used. Cutting and dividing dough evenly, frosting cakes, cutting butter, folding and shaping doughs, working with sticky doughs, transferring ingredients, and simply cleaning your work surface.
Pastry Brush
I prefer bristle brushes over silicone, because they work a lot better for evenly applying glazes, egg wash, butter and sauces. They’re also great for brushing excess flour off of dough.
Serrated Knife
The most used knife in baking! I use it for slicing through delicate pastries, leveling cake layers for even stacking, and cutting through crusty breads. To avoid crushing your item, always use a gentle sawing motion when using a serrated knife.
Scoops
Ice cream scoops create uniformly sized portions, ensuring everything is even and consistent. The scoop holds a precise amount and the spring loaded release dispenses easily. They are perfect for cookies, muffins, cupcakes ect. Scoops also speed up prep time and reduce mess.
Of course, tools or equipment like stand mixers, hand mixers, and food processors are super helpful, but you don’t necessarily need those to make great baked goods. Like The Chopping Block's Owner/Chef Lisa always says “Your hands are your best tools” and that couldn't be more true. I always encourage students to make everything by hand when first starting out. This allows you to feel what is going on instead of going off of visual cues.
If you're looking for gifts this holiday season or items you may need for your own kitchen, The Chopping Block's retail store has everything you need to get baking!
The holidays are the perfect time of year to dive into baking. The Chopping Block has festive baking classes including everything from cookies to holiday breads. Here are just some upcoming classes:
- Hands-On Fabulous Fall Baking Saturday, December 13 11am
- Hands-On Homemade Holiday Gifts Saturday, December 20 10am
- Hands-On Breads for the Holiday Table Saturday, December 20 10am
- Hands-On Classic Holiday Cookies Tuesday, December 23 1pm
