Kitchen Essentials

After many years of using various kitchen tools at cooking schools all over Texas, I have compiled a list of MUST have equipment.  Take some time to peruse the links and get kitchen tools guaranteed to make your life easier!

6 Inch Chefs and 3 1/2 inch Pairing Knives

8 inch Chefs

3 peice set

8 Piece student set


Garlic Press


Ceramic Vegetable Peeler




Kitchen Scoops 3 sizes available


Rubber Spatula Set


Silicone Rolling Pin  OR


Whisk Set


Silicone Pastry Brush Set




Wooden Juicer


Heavy Duty Baking Sheets


Cookie Sheets




Digital Meat Thermometer


Hand Held Electric Mixer


Small Food Processor


Large Food Processor


Stand Mixer




Immersion Blender


Kitchen Scale

Small Crock Pot


Salad Spinner


Crepe Pan


Cast Iron Grill/Griddle Pan




Biscuit Cutter Set


Vanilla Beans


Pizzelle Baker


Croissant Making





Paris Essentials

Paris Books

Paris Travel Book

Marling Menu Master France

Plug Adapter for France

Travel Umbrella

Reusable shopping tote







3 Responses to Kitchen Essentials

  1. Simona Blaga says:

    Hi Lorie, I saw your video on youtube for shortbread cookies. I looked on your website for the recipe but I could not find it. Can you please post the recipe or email it to me please?

    • loriefangio says:

      I am so sorry that I am just now seeing this question. I have been traveling for Zoes Kitchen and have not been in here as much as I should be.
      I will blog that recipe for Valentines Day meanwhile I have pasted below.
      Please follow me and tell me how the recipe is
      Shortbread Black and White Hearts

      1 cup butter softened
      2/3 cup sugar
      1 egg yolk
      2 teaspoons vanilla
      2 cups flour
      ½ teaspoon salt
      1 egg
      ¼ sanding or coarse sugar
      1 ½ cups 60% cocoa Ghirardelli’s chocolate chips

      Using and electric mixer, cream together butter and sugar. Add egg yolk, vanilla and salt, mix well. Add flour slowly. Beat on medium speed for 2 minutes. Place dough into 2 zip lock bags and press flat. Chill dough in refrigerator for 4 hours. Preheat oven to 350 degrees. Roll dough on lightly floured surface, cut heart shapes and place on greased cookie sheets. Beat eggs with a few drops of water, brush the tops of cookies and sprinkle with sanding sugar. Bake for 8-10 minutes. When cookies have cooled completely, melt chocolate in the microwave in 30 second intervals, dip hearts into the chocolate ½ way. Place hearts on parchment paper until set. For easier dipping, freeze cookies in advance.

  2. Pingback: I Have Something NEW! | LorieFangio

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