Getting onto "Greens" Without a Wedge

By Colleen Walsh Fong

If you read my Monday post, “15 Critical Tools for A“fore”dable Cooking,”

and you’re ready to cook with your “5-Iron” equipment, what do you do if a recipe calls for a tool that you don’t own? Try this list of substitutions. Prices listed are approximate, and come from either IKEA or Target. (If you haven’t read the first post, go back and read it!)

For an 8” Baking Pan ($6.99)—Use the 13” x 9” size, and double the recipe or move food to one side, as when making a meatloaf.

For a Cookie Sheet ($9.44)—Use your 13” x 9” baking pan.

For a Covered Casserole ($16.99)—Use your oven-proof Dutch oven.

For a Whisk ($6.99)—Use a good old kitchen fork.

For a Roasting Rack ($9.99)—Kitchen ovens come with broiler pans. It’s free so use it!

For a Microplane Zester Grater ($14.95)—Use your knife to gently flick the zest from the lemon peel.

For a Grater ($3.99)—Cut cheese or vegetables into shreds, or mince with your chef’s knife. For some applications your potato peeler will work, too.

For Tongs ($0.99)—Use 2 soup-size, serving, or cooking spoons, or one spoon and one fork.

For a Meat Tenderizer ($6.99)—Use a hammer or something heavy like a book. Be sure the food is encased in a Ziploc bag, plastic wrap, or wax paper, and be sure to pound on your cutting board.

For a Potato Masher ($2.99)—Cut potatoes or other food into smaller pieces with your chef’s knife and mash with 2 forks.

For a Pasta Rake ($0.99)—Use a fork or spoon.

For a Slotted Spoon ($2.99)—Use a cooking spoon to carry the food item and strain it in your colander.

For a Brush ($4.99)—Move liquid with a spoon and spread it, or on more solid items, with a butter knife.

For a Reamer ($5.99)—Use a fork.

For a Scraping Spatula ($0.99)—Use a spoon and butter knife.

For a Turkey Baster ($2.49)—Use a cooking spoon.

For a Rolling Pin ($6.99)—Use a tall, round drinking glass or tumbler.

If you’d like to own one or more of these items, count on adding the approximate price indicated above to your total bill. But if you’ve got a little spare cash I recommend buying a high quality chef’s knife first. Other nice-to-have knives include serrated, paring, and boning types. While these options can speed preparation a bit, a chef’s knife is an effective tool for doing any cutting you need to do. If you’re unfamiliar with knife safety, the internet is loaded with videos showing how to hold and use a chef’s knife. Watching a quick one is a worthwhile investment of time.

Recipes that you can quickly cook with your 5-iron tools or these substitutions appear in my touchscreen cookbooks. Tee up your starter kitchen and make cooking a”fore”dable.

Photos Courtesy of Easy Weekly Meals