What Kitchen Needs? Ruler or Stand Mixer

Before, I answered a Facetime call to find raw meat in front of me. How long should I cook this thing? Medical professionals get a lot of “should I go to the hospital” questions from friends and family. I get calls from people who need help cooking in the middle of the night. What should I do next with this steak? To figure that out, I had to think about it on my own and ask some questions. The first thing to say: “Are you following a recipe? Yeah? When does the recipe say to cook?” He was cooking from a recipe that said how long to cook steaks based on how thick they were. Meat was in front of her, and I asked how thick it was. She told me, “I don’t know.” This steak is so thick that I had to move it closer to the camera. I told her what I will tell you: “Dude, get a ruler or stand mixer.”

You may already have a ruler. It could be in your toolbox, at your desk, or even in your child’s art supply closet, but it could also be somewhere else. But you should also have one in your kitchen. When you use a kitchen-only ruler, you keep it clean and food-safe. You don’t want your kids’ glitter or your carpentry project’s sawdust remnants in their food. To make it easy to find when you need it, put the item in a specific place. In a recipe, you might see things like “beef chuck roast, trimmed and cut into four- by 3-inch pieces.” This will help avoid a lot of frustration. Are there special kitchen rulers that can make all your food taste better? I don’t think so, though. In the kitchen, a ruler won’t make your food taste better, and it’s not a time-saving miracle tool. You can also use it to get more consistent results when you cook. It is like a measuring cup, an instant-read thermometer, or a kitchen scale.

A brunoise isn’t something you should double-check to make sure you get a good grade in a knife skills class or that your sous chef isn’t going to be happy with your work (French kitchen lingo for “tiny dice”). It’s true that the size and consistency of knife cuts do matter. Cutting vegetables uniformly makes sure they cook at the same rate, and the size to which they are cut has an effect on their texture in a finished dish. This is how it works: Daniel’s recipe for lomo saltado, for example, calls for red onions that are 1/2-inch thick. When stir-frying, these thick slices of red onion give the dish a tender-crisp texture, rather than thin slices of onion that get soft and burnt. Your cooking results and times will be better if you make sure your mise en place is ready “to spec.”

And, in the pastry kitchen, rulers really do have a lot of power, as well. It can make a big difference in the thickness of your pie crust if you roll out the dough an inch bigger or smaller. If it’s too thin, it won’t crisp up, and if it’s too thick, it might not cook all the way through. The more complicated your baking plans become, the more important it is to be precise. So don’t be afraid to try recipes that call for exact measurements. Instead, use a kitchen ruler to help you follow even the most detailed recipes.

Let’s look at some different rulers.

Stainless steel is easy to clean and safe for food, and there are holes for hanging. The Classic Metal Ruler has both metric and imperial units, small increments, and helpful conversions on the back.

Cons: It doesn’t fit in your pocket, is short, and can be hard to read because it’s flat.

Cooks, bakers, and just about anyone else: This is best for.

The metal ruler you used when you were in middle school. It’s cheap, simple, and may not even need any more work. Use this simple ruler to measure the diameter of rounds of pie dough when you roll out crusts. It’s great for this. Then, you can use the ruler to get all the extra bench flour off the counter in one fell swoop. Use it to make straight lines for templates or other linear designs. It’s great for that. This is what I use to cut through the folded industrial parchment paper so that my half sheet pans fit in it. For easy storage, I really like this ruler because it has a single hole cut into it. Avoid rulers with a cork (or other porous material) back because they can mould after being washed and stored.

Tape made by a tailor

It’s lightweight and easy to take with you. It has both metric and imperial units, small increments, 60 inches/150 centimetres of measurement space, and flexible, quick retraction.

Cons: It doesn’t have a lot of rigidity, and it can be hard to clean.

Cake decorators, cooks on the go, and crafters who like to sew are the best people for this.

There is 60 inches worth of measuring power inside of a small spool of tailor’s tape. You can fit it in your pocket. During culinary school, I would take one with me and it was a big part of my cake decorating tools. When you wrap it around cakes, you can use it to figure out where to put decorations so they’re all the same distance from each other. When you’re making piping designs around the curved edge of a cake, it’s also good to look at how the cake looks from the top down. A retractable tape measure saves a lot of space, but it also needs to be cleaned very carefully after each use. Otherwise, it can become dirty and crusty very quickly. I often forget to wipe it down. Once it was hidden, it was out of sight and out of mind. The small markings can be hard to read from a long way away, so I don’t think this is the best ruler for me to use as a counter measure.

This tool can be used for many different things, and it’s simple and easy to clean and store.

OXO Bench Scraper

Cons: Only 6 inches of measuring space, no metric units.

Cooks who just need to double-check their 2 inch figure.

Cooks love to talk about how the bench scraper is a kitchen hero that no one knows about. I don’t think so. While models with rulers on them are great for small measurements, the bench scraper ruler doesn’t meet all of my needs. There isn’t much use for it when you’re trying to figure out how big or small your dice are, but it will help you figure that out. If you need more than 6 inches of measuring length, a bench scraper isn’t going to work for you.

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