3. Citrus zester/Microplane
What it looks like: A small grater with sharp holes.
Purpose: Peel citrus fruits or finely grate ingredients such as garlic, ginger, or hard cheeses.
How to use:
Rub the fruit or ingredient against the microplane, applying light pressure.
Avoid grating the bitter white pith when stoning citrus fruits.
Perfect for adding lemon zest to desserts or grating Parmesan over pasta.
4. Egg separator
What it looks like: A small silicone or plastic tool shaped like a fish or cup.
Purpose: Separate the yolks from the egg whites without breaking the yolk.
How to use:
Break the egg into a bowl.
Pass the separator over another bowl and pour the egg mixture into it: the egg white will drip out, leaving the yolk behind.
5. Silicone pastry brush
What it looks like: A flexible brush with soft bristles.
Purpose: Brush oil, butter, or glaze onto food.
How to use:
Dip the brush into the liquid and gently spread it over meat, pastries, or vegetables.
Ideal for basting roasts, glazing biscuits or greasing pans.
6. Avocado slicer
What it looks like: A multifunctional tool with a knife edge, a stone remover, and a slicing grate.
Purpose: Safely cuts, pits, and slices avocados.
How to use:
Use the edge of the knife to cut the avocado lengthwise around the pit.
Twist the halves and use the pit remover to extract the seed.
Use the cutting grid to create uniform slices or pieces.
7. Ravioli mold
What it looks like: A tray with recessed pockets and a perforated top.
Purpose: Make homemade ravioli with perfectly sealed edges.
How to use:
Roll out the pastry and place one sheet on top of the pan.
Add the filling to each pocket, then cover with another sheet of pasta.
Press with the perforated top to seal and cut the ravioli.
Step 2: Experiment with recipes
see the continuation on the next page
