When using mince, a bare minimum of basic equipment is required which
may be found in the majority of kitchens.
Casserole Dish - A covered dish is a must to produce some of the
dishes in the book. The lid not only seals in the flavor, but prevents
the food from drying out during cooking.
Chopping Boards - Nylon chopping boards are recommended for use as
they do not hold flavors and are more hygienic. They must be disinfected
so that the cuts do not harbor germs.
Colanders - Used for draining large quantities of food.
Cutters - For stamping out shapes and for making croutes.
Garlic Press - The best way to add garlic to mince recipes.
Grater - For grating cheeses and vegetables for addition to the
Knives - A set of good cooking knives is essential for chopping
ingredients to add to the recipes.
Loaf Tin - Used to make meatloaf, this tin is easy to use as it has
collapsible sides, making turning out easy.
Mincer - Used to mince raw or cooked meat for use in minced recipes,
providing the correct textured meat.
Mixing Bowls - A variety of sizes are useful for mixing ingredients.
Pastry Brush - For brushing and glazing pastry with beaten egg and
oiling and greasing baking trays and dishes.
Patty Tins - Used for Popovers, these individual sized tins are ideal
for producing small portions for children.
Spoons - Essential to cooking, these spoons do not absorb flavors or
germs, so making them more hygienic than wooden spoons.
Thermometer - Essential for checking the correct cooking temperatures
when deep-frying minced recipes and not using a deep-fat fryer.