Here are some of my favorite tools:

• Mini measuring cups/beakers - I love these! No more spilled/wasted vanilla extract.
  
• Instant-read thermometer - I use this to check on the temperature of my dough/ingredients and even to confirm things are done baking.
  
• Maybe you already have these, but if not, I use my kitchen scale and oven thermometer all the time.
  
• Bakeware rack - This keeps my baking sheets and smaller pans better organized and more easily accessible than just stacking them on top of each other.
  
• Marble slab - keeps pie/pastry dough cold as you roll it out (I keep mine in the fridge so it's always ready).
  
• Pastry strips for making sure pie (or rolled-out cookie) dough is rolled out to an even thickness. Pastry cloth/sleeve for keeping dough from sticking.
  
• Cookie scoops - for drop cookies, muffins, cupcakes, and really anything that needs to be portioned out evenly (including non-baking stuff like meatballs). Whenever I use these, I'm always really grateful for them. Mine are Zeroll dishers I got from King Arthur Flour, but Webstaurant Store has them for cheaper, and Oxo has a line of cookie scoops too.
  
• If you make layer cakes, you may already have a turntable, but if not, this one is really good. I also like this cake lifter.
  
• Of course, there's also stand mixers. Super-helpful for things like whipping egg whites for meringues/souffles/angel food cake, creaming butter and sugar, and kneading bread dough. If you ask for a stand mixer, the KitchenAid Pro has a stronger motor than the Artisan. I have the Artisan, and it's worked fine for me for several years, but if I could go back, I'd go with the Pro instead. An extra bowl is very handy as well.

Stella links to it in her recipe in the third paragraph

I used those all my life and hated them.
The last one I had lost little rusty metal flakes from it's bearing after a while.

A few month ago I bought a stainless steel french rolling pin similar to this one, and it's so much better for rolling dough.
Easier to use, Easier to clean, and takes less storage space. I'll never go back.

Here's a good, cheap $10 rolling pin.

I read that dough sticks to marble less than it does wood. I also read that the weight makes it easier for rolling, because you barely have to use any pressure. But I have yet to test it out for myself, so we'll see! Very positive reviews though!

We always had a roller to prevent bubbles. Did you have a roller? https://www.amazon.com/Update-International-RD-5-Roller-Docker/dp/B002NQIZOC Haven't thought about this tool in years.

The internet tells me this called a ravioli rolling pin, and that the video is here.

Well it really depends on what you want so here's some random stuff.

• Volrath Stainless Steel Mixing bowls - Unless you are bashing them with a hammer, I have no idea how these could wear out.
  
  
• MTM 50 Round Flip-Top Rifle Ammo Box WSSM, 500 S&W The hinges on these things are great and have a 25 year warranty. They are also the perfect case for AA batteries.
  
  
• Pretty much any safety razor that costs more than $3.
  
  
• Lego
  
  
• IdeaWorks Waterfall Soap Saver It's this really cool soap dish that drains the water off it into the sink.
  
  
• J.K. Adams French Rolling Pin - Bonus for being Made in Vermont!
  
  
• Victorinox 12" Slicer - This knife gets more use in my kitchen than any but my Chef's knife.

So some people use shortbread. I am not a fan, so I went with sugar. It’s pretty much just a recipe I found on Pinterest. Just search for “no spread sugar cookies” or something like that and it should bring up a few. You really need to find one that doesn’t rise much or spread out because it will distort the cookie cutter shape completely.
I personally leave my sticks of butter out for probably a minimum of 5 hours or so. Then I actually refrigerate the dough for a little before I roll it out.
Find a rolling pin that has rings on the ends so you can easily keep it all to the desired thickness or thinness. That was a lifesaver.
Here’s a link to the one I bought.

Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored https://www.amazon.com/dp/B0091QO3RK/ref=cm_sw_r_cp_api_i_EfeJDbT3RTF1J

Sure thing! Sorry it took me a while, I had to look up my receipts and such 😊

Ingredients:

• Wilton Meringue Powder - $18.98
  
• A&H Baking Soda - $0.89 + tax
  
• C&H Powder Sugar x2 - $4.94 + tax
  
• Gold Medal Flour - $2.49 + tax
  
• Rodelle Pure Vanilla Extract - $25.99 + tax (you can definitely find cheaper, but someone told me that you should always get really high quality extract)
  
• 10 lb. Sugar from Costco - $5.49 + tax
  
• 2 dozen Eggs from Costco - $3.61
  
  Durables:
  
  
  
• KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - $279.95
  I originally got the Hamilton Beech Hand Mixer , but it broke the first time I used it so I do NOT recommend. I got it for $15.30, but I reasoned that a KitchenAid lasts a lifetime.
  
• Joseph Joseph 20085 Adjustable Rolling Pin - $13.64
  
• 12 Color Cake Food Coloring Liqua-Gel Decorating Baking Set - U.S. Cake Supply - $18.76
  
• Pyrex Glass Mixing Bowl Set - $12.92
  
• Ateco 8-Piece Set of Standard Couplers - $5.45
  
• PME Seamless Stainless Steel Supatube, Writer No.3 - $4.69
  
• PME Seamless Stainless Steel Supatube, Writer No.1.5 - $4.69
  Note: You don't need couples or tips if you use tipless bags, which is actually what I'm doing right now
  
• Snapware Airtight 4.5-Cup Rectangular Food Storage Container Set (4-Piece) - $13.99
  
• 100 Tipless 13" (Large) Disposable Icing Bags - $6.99 + shipping
  
• Pyrex Deep Dish - $20.21
  
• Wilton Clear Treat Bags - $3.98
  
• Toothpicks - $2.99 + tax
  
  
  So all together that is $423.47 + a little tax

Hey! Thank you so much that means a lot :) This is my favorite recipe, I under bake it a bit so it's still soft (about 9-10min) and I get a lot of compliments on it tasting as good as it looks which is the goal! (I also sub the almond extract for more vanilla)

I like rolling to 1/4in thickness, this rolling pin is amazing btw.
I hope this helps and you find the perfect recipe for you!

this

https://www.amazon.com/Joseph-20085-Adjustable-Removable-Multicolored/dp/B0091QO3RK/ref=sr_1_1?ie=UTF8&qid=1487371642&sr=8-1&keywords=rolling+pin+with+rings

If you don't have one of these already, I can't recommend it enough.

I'm absolutely awful at even rolling, and I can make everything to and from croissants with this - it's great.

Cat baking theme here: Cat measuring cups, Cat Timer, cat rolling pin, cat cookie cutters

(This rolling pin)[http://smile.amazon.com/Joseph-Adjustable-Rolling-16-5-Inch-Multi-Color/dp/B0091QO3RK/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=3I1OXHM8HXTWA&coliid=I3I6SYVJKW37HS] would help me a lot. I have a very hard time getting dough even when I'm making cookies and pizza and this would make it simple.

Great thread idea!

I don't have anything super-strange uses planned for my items... but here's a couple close ones:

• BALLS brand Bare Pair Pro Pack (I don't have what they expect me to use it on...)
  
• Rolling Pin (I'll use it for empanadas way more than sweets.)

I really need a rolling pin so I can bake pretty cookies and make pies. Thanksgiving is coming up and Christmas is soon too, and I am already planning my baking around what doesn't require a rolling pin, so it limits my ability considerably!

Recipe: https://twitter.com/malytwotails/status/533381261377540096/photo/1

These are a 3 day process if you're going to do them right. They taste the best around day 5, although they rarely make it that long. The icing sets up hard and sugar-crunchy because of all the meringue powder, and it smells like vanilla divinity.

For flavoring, I've done 1-2tsp vanilla extract, depending on how vanilla-y people like it. I'm NUTS for vanilla, so I do 1 tsp vanilla extract or vanilla emulsion + 1 tsp vanilla paste. I've also added 1/2 tsp vanilla powder on top of that (the Horde ones that have the red hots on top are the triple vanilla recipe).
If you prefer a more almond/nutty flavor (yeah, yeah...) you can do 2 1/4 C flour + 1/2 C almond meal, and sub in 1 tsp princess cake & cookie emulsion (found at Hobby Lobby [yeah, boo, hiss, whatever, this stuff tastes delicious]). The moonkins and ghost wolves are the almond variation, they're a little more flat because the almond meal spreads out a bit more, but also they seem more moist.

I like to use baker's sugar for the dough if possible, it's in that weird middle ground between granulated sugar and powdered sugar. Makes the cookies super light and fluffy. These cookies are delicious with or without the royal icing.
If you want chocolate icing, just dump cocoa powder into your royal icing until it's brown enough and chocolate enough. This is a "to taste" sort of thing, so be prepared to lick a lot of icing test bits in the name of perfection. I know, it's a sacrifice some of us just have to make.

Day 1: Make dough, split into two little discs and wrap in plastic, chill overnight in fridge.
Day 2: Roll/cut cookies (I suggest using something like these, they're great for getting uniform results - http://www.amazon.com/Casabella-Silicone-Rolling-Spacer-Bands/dp/B0058VX11Q/ref=sr_1_2?ie=UTF8&qid=1416090951&sr=8-2&keywords=silicone+baking+rings ).
-Bake cookies - use a silicone baking mat if you can, these are delicate little princess cookies and could scorch if you bake them on bare metal.
-Cool cookies
-Make royal icing
-Ice and decorate cookies, leave to set up overnight. Royal icing is very liquid and takes a long time to soak into the cookies and harden. You can't rush this step. Leave them out and uncovered, they need to air out. I promise they won't get stale!
Day 3: Wake up like it's super Christmas because you have like two dozen GORGEOUS COOKIES waiting for you in the morning, they're finally ready to enjoy!

I do dock it some but just with a knife. It is hard to stop all of them that way but the bubbles are great to eat too.

I've though about getting a roller docker before for more consistency in the centers but it hasn't bugged me enough to invest in one.

Here's one.

"I don't need double talk, I need"

i need cause im tired of rolling out dough with a cup....

/u/bunnysoup needs because i want to make a new friend

I think I would put together a specialty selection of baking/cooking supplies. You could start with one big item, like this Le Creuset Heart Baker or a marble pastry board and add on smaller items if you'd like to give more.

Maybe a maple rolling pin and Nielsen-Massey vanilla bean paste, or Valrhona cocoa powder, Feuilletine, some really lovely stainless measuring cups, perhaps a gift set from Penzey's Spices, especially the Baker's Assortment 9 Jar (or the 4-jar set).

She sounds at least a bit like me, so feel free to include more information on what she might like and I'd be happy to help. :)

Smack the root end (bottom) of a head of lettuce against a counter or inside a sink. The core pops out with ease and you can easily chop your lettuce as needed.

If you think something needs more salt. Try to add an acid first like lemon or lime juice. It cuts down your salt intake and balances out a dish without adding more salt.

You can keep fresh herbs longer by putting them in a cup with water like fresh cut flowers.

Cut celery with the 'valley' facing the cutting board so the broad side is facing you. It's safer, and easier to cut this way. I can't tell you how many people I've seen cut themselves from trying to cut celery with the 'valley' facing them. You want the big back curve of the celery facing you.

Anything stainless steel will get fish smell off of your hands. Just place a pot or whatever you have in the sink rub your hands on it. Wash your hands after rubbing them on the pot, and then clean your pot or don't whatever, I'm a stranger on the Internet not the health inspector.

Baking soda cleans nearly everything.

Rinse your rice three times before cooking it.

For the love of god rest your meat. Cook it then let it sit for 5-10 minutes. It doesn't have to be burning your mouth hot to eat it.

Microwaves are the best thing for frozen veggies. Pop a few holes in the bag they came in. Throw in some seasonings and microwave for roughly 8-12 minutes, depending on your microwave.


French Rolling Pin has many uses, from rolling things out to using it to beat meat out. I'm a pro cook but I have a smaller place. I don't have room for a meat mallet, and a rolling pin. French rolling pen serves two purposes sometimes three if the wife is frisky.

If they already have a pin (and they probably do) you can just buy the rings on their own https://www.amazon.com/REGENCY-EVENDOUGH-BANDS-ROLLING-RINGS/dp/B004QP5EME

otoh they might need a new pin, in which case I recommend a french pin. these are tapered at both ends, giving you more control on areas that aren't stretching out evenly.

https://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ

part 3/5

Where's the beef?

Let's talk about beef first. Beef primarily splits into two options:

1. Ground beef
   
2. Steak
   
   We'll dive into ground beef to start out with. For starters, don't buy taco spice, make your own! Super easy, start with this recipe:
   
   https://gimmedelicious.com/2018/03/16/the-best-homemade-taco-seasoning/
   
   Second, follow this procedure, but substitute out all the spices for the spice mix above:
   
   https://houseofyumm.com/best-ever-taco-meat/
   
   The secret is the tomato sauce, which does 3 things:
   
   
3. Thickens the meat mix
   
4. Helps the spices stick to the meat
   
5. Adds flavor
   
   It's not like it tastes like ketchup or anything. Anyway, those are two small tweaks will give you a really solid foundation to start your journey into amazing ground-beef tacos. There are a zillion combinations & iterations on this basic idea; do whatever floats your boat!
   
   As far as steak tacos go, there's a variety of ways to approach it. Start here, with carna asada tacos marinated with orange juice, lime juice, and cumin:
   
   https://www.dinneratthezoo.com/carne-asada-tacos/
   
   A quick tangent here: I'm super into "sous-vide", which is a way of creating ultra-tender meats, perfectly, every single time. The process involves vacuum-sealing meat & cooking it underwater in a pot for hours (similar to a crockpot in concept, but entirely different in practice & in the results). After that, you take it out & sear the meat. I pretty much ONLY do steak using sous-vide these days, FYI! But that's for a different discussion thread, haha!
   
   Anyway, back on topic - you can also do shredded beef! Check out this recipe for Barbacoa tacos:
   
   https://www.mylatinatable.com/slow-cooker-mexican-barbacoa/
   
   ​
   
   Chicken, the white meat:
   
   There are two basic ways to do chicken tacos:
   
   
6. Chicken strips (think the cold chicken rectangles in salads) or chunks
   
7. Shredded chicken
   
   If you need a good procedure for cooking boneless, skinless chicken breast perfectly to slice up for tacos, this is a great starting point:
   
   https://asweetandsavorylife.com/recipe/how-to-cook-tender-juicy-not-dry-chicken-breasts/
   
   I modify this in several ways:
   
   
8. I trim the fat & cartilage off the chicken first
   
9. Then I stick it in a gallon-size ziploc bag
   
10. Then I found it flat with a marble rolling pin ($20 on Amazon, and I like it a LOT better than a meat tenderizer, because you can control how & where the meat flattens out better, and it's also super useful for chicken parm & grilled chicken sandwiches, a la McDonalds!)
    
    Although again, chicken is one of those things I do sous-vide quite often - perfect results every time! I do sometimes also use my Instant Pot (electric pressure cooker, yet another separate discussion to be had, if you're interested) to cook chicken, if I'm in a hurry (~25 minutes for a few pounds, even from frozen!)
    
    You can season & marinate the chicken to whatever flavor you'd like. Here's a good seasoning mix:
    
    https://www.isabeleats.com/easy-chicken-tacos/
    
    One really easy thing to do when feeding a crowd is to make these baked chicken tacos, which come out great with nicely-melted cheese!
    
    https://www.thecookierookie.com/baked-spicy-chicken-tacos/
    
    As far as shredded chicken goes, there are a number of ways to do this. The easy (lazy) way is via a can. Yes, chicken comes in a can, just like tuna. The Sam's Club brand is actually really good! Alternatively, you can cook chicken (oven, Instant Pot, sous-vide, etc.) & then shred it yourself using a couple of forks, meat claws, electric hand mixer (for real), or stand mixer (yup).
    
    An easy thing to do with shredded chicken is to make a lime-salsa mix with some chili powder. Very simple recipe here:
    
    https://www.tasteofhome.com/recipes/lime-chicken-tacos/
    
    Chicken tinga tacos are also great, provided you can find tomatillos, which are a special small, green (and delicious!) tomato:
    
    https://www.mexicanplease.com/chicken-tinga-tacos-everywhere/
    
    part 3/5

$6.00 + $14.00 = $20 even. :)

Thanks for the contest! Snow, snow, go away, allergictoapples is too pretty to be cold!

I have a bunch--I love flowers. :) My favorite is probably a peony or whatever type of rose is in the middle here. Unfortunately, I can't remember what it's called! I also really adore gyp and lavender! We used a bunch of the former in our wedding flowers!

Edit: I forgot to link you to something on my list!

I always go to Amazon to look for tools. I often just get the clay tools that are meant for pottery and the like,

Ball tools here and here

I also have tools meant for fondant (but sometimes these arent the best because they are plastic and have the mold line). I also bought a pack of box cutter blades because they were cheaper blades that were long than the Sculpey brand. Also a roller! I bought one meant for baking because it was so much cheaper! This is the one I have.

All those other homemade sticks do not function the same. As such, I recommend this variant of the stick, which can typically be found cheaply (and you probably already own it).

Looks like the exact onehere on amazon for $8

Get one of the rolling pins with thickness guides for rolling out evenly.
Adjustable Rolling Pin with Thickness Rings and Pastry Mat Set for Baking Cookie Chapati Fondant Dough Pastry Pizza Pie Crust, Stainless Steel Roller Pin, Red Mat https://www.amazon.com/dp/B07HMP6QGL/ref=cm_sw_r_cp_apa_i_fNV0DbAHFW27Q

https://www.amazon.com/Vegetable-Rolling-Stuffed-Cabbage-Machine/dp/B07DMSQNKV

link

Nice. I should get me one of those. You see, I have many leather-bound books and my apartment smells of rich mahogany.

EDIT:

They actually aren't that expensive. I don't know why, but I was expecting more. The extra weight of the marble is probably useful. I might actually buy one for my lady friend.

maybe something like this

My rolling pin is pretty old and recently I've had trouble keeping the handles from unscrewing when I'm trying to use it. It's really inconvenient to have to stop rolling out dough to tighten the handles all the time. This would be a wonderful replacement.

Thank you for the contest! :D

Ingredients

• 1 Eggs large
  
• 1 Cup Mozzarella shredded
  
• 1 Cup Parmesan
  
• 60 G Cream cheese
  
• 1 Cup Almond flour
  
• 1/4 Tsp Salt
  
  

  Spices:
  

  
  

• 1/4 Tsp Onion powder
  
• 1/4 Tsp Garlic powder
  
• 1/4 Tsp Paprika
  
• 1/2 Tsp Dry basil
  
• Pich of Chilli powder
  
  

  Instructions
  

  
  

• First start b preheating your oven to 210ºC.
  
• Then, mix mozzarella, cream cheese, parmesan in a bowl and microwave for one minute. The cheese will not be melted completely.
  
• After that, add the almond flour and quickly stir the ingredients using a spatula until the almond flour and cheeses have fully combined.
  
• Leave the batter to cool down for a couple of minutes.
  
• After that, add the egg, salt, and the spices. Then, combine everything well.
  
• Now, put the dough between two large sheets of parchment paper.
  
• Then, use a rolling pin to spread the dough out. Try to make it a thin layer.
  
• After that, use a pizza cutter to cut the cheese crackers into squares then, move them to a baking sheet.
  
• Bake, these keto snacks for 15 minutes or until they are golden.
  
• Allow them to cool, then, serve.

There's rolling pins like this one which help with consistent, correct thickness.

I like to cook and I'm without a proper rolling pin. I normally use beer bottles haha. X-Ray and Vav! Thanks for the contest!

I have this one, it's really cool! I'd recommend it. I have trouble eye balling the size too.

J.K. Adams FRP-1 Maple French Rolling Pin
by J.K. Adams
195 customer reviews
| 5 answered questions

1 Best Seller in Rolling Pins

List Price: $15.95
Price: $9.99 & FREE Shipping on orders over $35. Details
You Save: $5.96 (37%)
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it Tuesday, Sept. 16? Order within 23 hrs 52 mins and choose One-Day Shipping at checkout. Details

20-1/2-Inch-by-1-3/4-Inch french rolling pin
Maple wood with waxed barrels; easy-grip handles; full-length steel axel; self-lubricating bearings for a lifetime of smooth rolling
Handcrafted and finished in Vermont, U.S.A.
Hand wash with warm soapy water and dry promptly
Manufacturer's lifetime warranty

http://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1410729724&sr=1-1&keywords=rolling+pin

I'm not sure how to summon a random person or I would.

What type of steak house is it? I went to a Japanese steak house last year on a trip to Myrtle Beach and it was fantastic. Medium rare is the way to go.

No soup for you!

How I have gone this long with no Rolling Pin is beyond me.

https://www.amazon.com/J-K-Adams-19-Inch-2-Inch-Rolling/dp/B000IYYG26/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1501695310&sr=1-19&keywords=rolling+pin

works great.

Make sure you have several bowls for mixing icing colors. You can also use tupperware for this.

Spatulas. The more the better. I got a bunch of tiny ones from Walmart for $1 each that I use to mix icing colors, and bigger ones to scrape down the sides of the mixer. They're super useful.

Sifter. Useful for both powdered sugar and flour. Lumpy icing sucks.

Rolling pin. Standard size. I have a fondant rolling pin, which doesn't have handles, it's just a long plastic cylinder, but I prefer to roll out smaller batches at a time to minimize dough sticking to the rolling surface, so a regular rolling pin works just fine.

The rest is stuff you'll probably need to go to a craft store to get. Or online. I use Amazon a lot.

Parchment paper.

Pastry Bags.

Cellophane Bags. For packaging cookies individually, if you want to do that. You can use different sizes, but these are good for most average cookies.

Rolling Pin Spacers. These suckers are awesome. I use the yellow ones, they're about 1/4" and perfect for rolling out cookies to an even thickness every time.

Needle Tool. This thing is a lifesaver for popping air bubbles and smoothing out icing, but toothpicks work just as well.

As for ingredients, I prefer to get my Meringue Powder online as well.

Americolor gel is the shit. But you can use the Wilton stuff that craft stores sell just as easily. No big deal.

I buy my flour and powdered sugar in bulk at Costco and store it in big plastic tubs. Always get more powdered sugar than you think you'll need; it keeps well, and nothing sucks quite as much as ruining a batch of icing, or running out, and having to stop everything and go to the store for more powdered sugar.

I'm making a batch right now, so if I think of anything else I'll come back and edit this comment. All this stuff was all collected over a period of many months, so don't feel like you have to have all of it now. Just get what you need for the project you're doing, improvise as you can, and catalogue what you think will really help you with the next batch.

Hope that helps! :)

Edit: Was reminded during my decorating this evening: you're gonna need paper towels. So many paper towels.

That was a french rolling pin.

Here you go!