By 1 – Vremi Tongs
Simply put, buy yourself some basic metal, restaurant style tongs in both short and long lengths. The tongs that come in home grill sets, are clumsy and weak, and they make you want to reach for the turning fork, which you should never, ever use.
2 – Vremi Vegetable Peeler
A strong wide Vremi peeler with a good grippy handle, and replaceable blade is very important. You will thank yourself when you are doing the thanksgiving mashed potatoes, or worse yet, trying to work your way into a butternut squash.
3 – Vremi Mixing Bowls
A good set of three, large, different sized, metal mixing bowls, is a huge personal favor. From breading stations, to salads, to multi phased dessert prep, if you want the ability to make impressive restaurant quality food at home, you will need more than your soup and cereal bowls.
4 – Vremi Rubber Spatula
These are at times the only things to truly fit into oddly shaped surfaces. Many rubber spatulas are also heat proof and perfectly suited to working right in a hot pan loosening a sticky omelet, or scraping the last bit of melted chocolate out of the bowl and onto your brownies.
5 – Vremi Wisk
It is like the box grater, you probably have one, but is it a good one? Strong and sturdy with a large handle, the wisk is the ultimate mixing tool. For making fresh whipped crème, mixing a simple batter, or marinade, anything that needs to be mixed can be done better with a wisk, so why not have a good one!
6 – Vremi Strainer
There is most likely a colander in the house for making spaghetti, but this is not the same as a good strainer. Your strainer should be metal and moderately sized, with a long handle, and a clasp, or bend opposite the handle side for resting on the edge of a pot or bowl. In the restaurant there are countless sauces, stocks, and purees that are finished or made better by passing through a specifically sized strainer, at home you can probably get away with just having one.
7 – Vremi Brushes
You should have two types of brushes, one for meats, and one for everything else. Basting your ribs with barbeque sauce is best done with a synthetic, dishwasher safe brush with heavy large bristles, while glazing the tops of your sticky buns requires a brush that is much more delicate, with shorter, softer bristles.
