march 2001
Equipping a Diabetic Kitchen
We've been getting lots of e-mail from all over the world asking us how to equip a kitchen once one is diagnosed as having diabetes. I took stock of my kitchen and here's what I most often
use:
- nonstick cookware and bakeware (buy the best you can afford) in assorted sizes
- a soup pot
- a Dutch oven
- a variety of heavy baking sheets and oven-proof casseroles in different sizes
We both have built-in 900-watt microwave ovens in our kitchens. We also use a wok, a vegetable steamer, and a well-seasoned cast-iron skillet for crispy flash-in-the-pan cooking of
chicken or fish without fat.
Other kitchen essentials to make our recipes:
- food processor or blender
- kitchen scale sensitive to 1/4 ounce (7 g)
- a good set of knives and a knife sharpener
- a couple of sets of measuring spoons; glass and metal measuring cups in assorted sizes
- wooden spoons, rubber scrapers, and wire whisks in assorted sizes
- stainless-steel, glass, and pottery mixing bowls in graduated sizes
- citrus zester, kitchen shears, potato peeler, brush to scrub vegetables, pastry brush, rolling pin, melon baller, garlic press, and hand-held grater
Handy, but not essential:
- electric mixer
- spice grinder
Come back next month when we'll give you a list for turning your pantry into a healthy pantry for cooking our diabetic recipes.
FG
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Diabetic-Lifestyle Cooking Tips features useful ways to cook with more flavor, using less fat, salt, and sugar. Diabetic-Lifestyle offers recipes, menus, medical updates, entertaining -
practical information enhances life while managing diabetes on a daily basis. -
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