Equipment

The equipment used most often for these recipes includes: food processor, blender, KitchenAid or other heavy-duty mixer, large stockpot (over 16 quarts), heavy sheet pans, Silpat (flexible silicon-coated nonstick fabric sold in sizes to fit commercial baking sheets), chinois (fine-meshed conical strainer), tamis (large flat sieve), heat diffuser, juicer, Japanese mandoline (Benriner), plastic bowl scraper, coffee grinder or spice mill, scale, instant-read thermometer, deep-fry thermometer, palette knife and small offset palette knife, graduated round cutters, pastry bag and tips, and small plastic squeeze bottles.