Equipment
- Blowtorches
- Breadmakers
- Food processors and blenders
- Knives, scissors and graters
- Mincers, crushers and squeezers
- Ovens and oven equipment
- Pastry making equipment
- Saucepans, griddles, casseroles and steamers
- Sieves and colanders
- Miscellaneous Equipment
- Scales, measuring jugs and timers
- Slices, spatulas and tongs
- Whisks and mixers
- Essential cake-making equipment
- Casseroles: the right equipment
- So what barbecue equipment do you need?
- Perfectly preserved: all the equipment you'll need for making marmalade and jam
- Delia's latest must-have item in the kitchen
- Cake tin liners
- Scales
- Cooling trays
- Measuring jugs
- Pastry brushes
- Oven thermometer
- Measuring spoons
- Rolling pin
- Mini-chopper
- Knives
- Paper cases
- Spatulas
- Cutters
- Kitchen timer
- Sieves
- Graters
- Electric hand whisk
- How to remove cakes from tins
- The Tyranny of Tins
Pastry making equipment
Cooling racks
| These are simple but so important in baking. Without a cooling rack, cakes and biscuits left to cool on a flat surface become soggy as steam gets trapped underneath. I think you'll find it useful to have two. |
Flour dredgers
| Sprinkling flour with your hands is not a good idea. (You try getting it even!) A dredger does the job perfectly and evenly without you having to think about it. An icing-sugar dredger, smaller and with a wire top, is also useful. |
Brushes
| The flatter brushes (which look like miniature decorators' brushes) are the best for large surfaces, while the rounder shape is okay for brushing the rims of pastry. Warning: don't ever put pastry brushes in the dishwasher (they collect nasty bits and grit). Just wash them in warm, running water and a little washing-up liquid and rinse them thoroughly. |
Cutters
| Fluted or plain or both, these come in tins where all the different sizes fit inside one another, from 1 inch (2.5 cm) to 3½ inches (9 cm). They're essential for making tartlets, biscuits and scones. |
Pastry surfaces
A pastry board is not absolutely necessary. A flat surface is all you need to roll out – a scrubbed kitchen top will do. If, however, you want to go on making pastry, you might like to invest in a piece of granite or marble. It is expensive and very heavy, but it lasts a lifetime and can be purchased from a stonemason or marble supplier. The ideal size is about 18 x 18 inches (46 x 46 cm).
Rolling pins
| This needs to be wooden, plain and straight without handles, which get in the way when you want to roll out large sheets of pastry. |
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