-Katy
Showing posts with label kitchen essentials. Show all posts
Showing posts with label kitchen essentials. Show all posts
Wednesday, June 27, 2012
Link: The best way to cook sausage
-Katy
Friday, August 15, 2008
Checking for Doneness
Herein lies the biggest challenge for a new cook, I believe: knowing when something is done. Unfortunately, the most common way to check for doneness of, say, a piece of meat--cutting it open--is also the worst way. Cutting meat while it's still cooking is a good way to get really dry meat. Along with ways to check for doneness of meat, I'll also go through a few ways to ensure that you do not have doughy breads or gooey quickbreads. So, here we go.
The Thermometer Method
Used for: Meat, primarily
Certainly, this is the most accurate way to check for doneness. I would suggest purchasing a digital probe thermometer which has a cord connecting the probe to the readout. This way, you can check on an item in the oven without having to open the oven. You can also set an alarm on the readout which will tell you when it's done.
A couple of rules about this method: First, make sure the end of the probe is as close to the center of the thickest part of the item as possible. Also, make sure it is not touching a bone as this will cause a false reading. Once the item has reached the desired temperature, leave the probe in there for a few minutes (3 minutes for small items up to 15 for things such as a roast or turkey).
You should cook the following items to the following temperatures (all Fahrenheit):
Poultry of any kind - safe to eat at 165°, white meat is most pleasant to eat at 161°, dark meat at 175°
Ground meat of anything but poultry - 155° is safest
Other solid meats - 145° is safest
Doneness levels of things like steak - 125 °=rare, 130 °=med-rare, 135 °=med, etc.
Yeast breads - 190°
The Poke Method
Used for: muffins, cupcakes, quickbreads
When you poke the top of one of these items, it should spring right back. If your finger leaves a dent, let it cook longer.
The Other Poke Method
Used for: meat, esp. steak
Hold your hand relaxed and open, and then press your finger against the fleshy part near your thumb, that's what a rare steak should feel like. Now touch your thumb to your forefinger. This is what a medium-rare steak should feel like. Each successive finger represents the next level of doneness.
The Toothpick Method
Used for: cakes, brownies
Stick a toothpick in the middle of the item. It should come out clean.
The Jiggle Method
Used for: cheesecake, quiches, frittatas
If you shake the pan, the contents should still have some jiggle when you take it out of the oven or off the stove. If you only see jiggle within the center third or less of the item, you're good.
The Bubble Method
Used for: pancakes
When you see bubbles really start to get going on the top of a pancake, flip it. Then, cook the other side to a nice golden brown. (It's okay to peek.)
The Tasting Method
Used for: pasta, veggies
Sometimes, the best way to check for doneness is just to eat some of it. It should go without saying, but don't do this with anything that isn't safe to eat raw.
-Katy
The Thermometer Method
Used for: Meat, primarily
Certainly, this is the most accurate way to check for doneness. I would suggest purchasing a digital probe thermometer which has a cord connecting the probe to the readout. This way, you can check on an item in the oven without having to open the oven. You can also set an alarm on the readout which will tell you when it's done.
A couple of rules about this method: First, make sure the end of the probe is as close to the center of the thickest part of the item as possible. Also, make sure it is not touching a bone as this will cause a false reading. Once the item has reached the desired temperature, leave the probe in there for a few minutes (3 minutes for small items up to 15 for things such as a roast or turkey).
You should cook the following items to the following temperatures (all Fahrenheit):
Poultry of any kind - safe to eat at 165°, white meat is most pleasant to eat at 161°, dark meat at 175°
Ground meat of anything but poultry - 155° is safest
Other solid meats - 145° is safest
Doneness levels of things like steak - 125 °=rare, 130 °=med-rare, 135 °=med, etc.
Yeast breads - 190°
The Poke Method
Used for: muffins, cupcakes, quickbreads
When you poke the top of one of these items, it should spring right back. If your finger leaves a dent, let it cook longer.
The Other Poke Method
Used for: meat, esp. steak
Hold your hand relaxed and open, and then press your finger against the fleshy part near your thumb, that's what a rare steak should feel like. Now touch your thumb to your forefinger. This is what a medium-rare steak should feel like. Each successive finger represents the next level of doneness.
The Toothpick Method
Used for: cakes, brownies
Stick a toothpick in the middle of the item. It should come out clean.
The Jiggle Method
Used for: cheesecake, quiches, frittatas
If you shake the pan, the contents should still have some jiggle when you take it out of the oven or off the stove. If you only see jiggle within the center third or less of the item, you're good.
The Bubble Method
Used for: pancakes
When you see bubbles really start to get going on the top of a pancake, flip it. Then, cook the other side to a nice golden brown. (It's okay to peek.)
The Tasting Method
Used for: pasta, veggies
Sometimes, the best way to check for doneness is just to eat some of it. It should go without saying, but don't do this with anything that isn't safe to eat raw.
-Katy
Tuesday, July 29, 2008
How to Read a Recipe
I know what you're thinking. You looked at that title and wondered whether I thought you were an idiot, or perhaps you thought I was an idiot. I assure you. Neither of us are idiots, and some of this may seem stupid; however, if you can approach a recipe in the right way, they will do better by you. (Geez, that was a long sentence.) Basically, what we are trying to do by this method is have a complete idea of what is coming when we make a dish. Think of it like SQ3R, only far less picky.
First, read over the whole recipe, just to get a basic idea of the whole picture.
Next, you'll want to look over the ingredients list and take a careful look at what should happen to each of them. You don't want to get halfway through a dish and realize that deglazing liquid should be at room temperature or that onion needs to be diced fine or that chicken should have been cooked already or worse, those beans should have soaked overnight. Also, make sure you have all the ingredients before you begin.
Now take a look at what tools you will need. It may not say explicitly, but I'm sure you'd be able to glean that you need a pan in order to saute. Make sure all your necessary tools are near at hand to your cooking area.
Take a look at how long each step will take to make sure you have enough time to actually prepare the dish.
Next, start your mise en place. (French for everything in its place or something like that) Chop up your vegetables. Measure your liquids. Get out the right number of eggs. Get out all the herbs and spices you'll need. (If you're particularly anal, you can measure them out and put them in custard cups just like on TV.) Make sure all your ingredients are prepped and within reaching distance. I just let everything sit on my cutting board.
Now that everything is in place, take one last look at the recipe. There may be a teaspoon of salt hidden in the directions. (My Better Homes and Gardens cookbook does that to me all the time.) Or that cup of buttermilk may need to be split in half. Or the oven may need to be preheated. (I ruined many a pan of brownies with this one.)
Finally, you're ready to start cooking. It may seem like this takes a long time, but there are three reasons why it doesn't. 1) It will save you time because you won't have to stop in the middle of a recipe to cut something up or run to the store. 2) It will save you time by streamlining your procedure. 3) You only have to go through this process once per recipe.
-Katy
First, read over the whole recipe, just to get a basic idea of the whole picture.
Next, you'll want to look over the ingredients list and take a careful look at what should happen to each of them. You don't want to get halfway through a dish and realize that deglazing liquid should be at room temperature or that onion needs to be diced fine or that chicken should have been cooked already or worse, those beans should have soaked overnight. Also, make sure you have all the ingredients before you begin.
Now take a look at what tools you will need. It may not say explicitly, but I'm sure you'd be able to glean that you need a pan in order to saute. Make sure all your necessary tools are near at hand to your cooking area.
Take a look at how long each step will take to make sure you have enough time to actually prepare the dish.
Next, start your mise en place. (French for everything in its place or something like that) Chop up your vegetables. Measure your liquids. Get out the right number of eggs. Get out all the herbs and spices you'll need. (If you're particularly anal, you can measure them out and put them in custard cups just like on TV.) Make sure all your ingredients are prepped and within reaching distance. I just let everything sit on my cutting board.
Now that everything is in place, take one last look at the recipe. There may be a teaspoon of salt hidden in the directions. (My Better Homes and Gardens cookbook does that to me all the time.) Or that cup of buttermilk may need to be split in half. Or the oven may need to be preheated. (I ruined many a pan of brownies with this one.)
Finally, you're ready to start cooking. It may seem like this takes a long time, but there are three reasons why it doesn't. 1) It will save you time because you won't have to stop in the middle of a recipe to cut something up or run to the store. 2) It will save you time by streamlining your procedure. 3) You only have to go through this process once per recipe.
-Katy
Monday, July 28, 2008
Recipe: Chicken Stock
Stock is a strange dichotomy for me. It's really quite simple to make, but it makes me feel like an accomplished cook when I see water turn into a rich, golden liquid because of something I did. It might also have something to do with the fact that when I make stock, it means I have cooked with a whole chicken, which means I have cut it into pretty little pieces of drumsticks, thighs, and boneless-skinless chicken breasts. This is a somewhat complex process, so I won't get into it now. But if you'd like to make your own stock without starting with a whole chicken, I would suggest using chicken wings or chicken feet. Most supermarkets will not have these on display, but you should be able to get them if you ask the butcher. In fact, they will probably be glad to get rid of them. If you roast a whole chicken, you can also use the leftover bones for the stock. The bones from a roasted chicken will yield a slightly different result. The stock will be darker and a bit more flavorful than a stock that starts with raw bones. They both have their place in the kitchen.
Chemistry 101
When you make stock, you are infusing the water with the flavor of chicken and your choice of vegetables, yes, but mostly you are working magic with the bones. See, bones are full of collagen, and when you cook collagen slowly with a wet cooking method, the collagen dissolves and becomes gelatin. Gelatin, the thing that makes Jell-O possible, gives stock a rich, meaty mouthfeel. It's also why soup turns into goo when you put it in the refrigerator.
Basic Chicken Stock
Ingredients:
1 chicken carcass, broken down into small pieces or 1 lb of chicken wings and/or feet (cut wings at joints, cut claws off feet)
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1/2 onion, layers separated
Optional: herbs (1 bay leaf, a sprig of thyme, a couple sprigs of parsley, and a couple peppercorns would be what I suggest. I usually leave them out. I prefer to not risk the clash of seasonings when I put stock in a dish. Some people also put salt in their stock, but I do not. That's mostly a personal preference, but if this stock is ever going to be reduces, salting it would be a bad idea.)
Water
Method:
1) Toss all ingredients into a large pot and pour in enough cold water to cover everything.
2) Put the pot on a burner set to medium-high, and let it come to a boil.
3) Once it has come to a boil, turn the heat down to medium-low. You want it to just be at a simmer - bubbles slowly coming to the surface.
4) Let it simmer for at least 2 hours. 4-8 hours is ideal. Check on it every once in a while to make sure it hasn't come to a boil and to remove any scum that has risen to the surface with a slotted spoon or a wire strainer.
5) When the stock is done, fill a large bowl or your sink with ice and water and place a container big enough to hold the stock in the middle. This step is not completely necessary for a batch this size, but it is reassuring from a food safety standpoint. Also, if you make a batch much larger than this, putting hot stock into your refrigerator will raise the temperature of the fridge into the "danger zone". Letting the stock cool on the stove top is also a bad idea, therefore, ice bath.
6) Place a fine strainer on top of your container, and ladle stock over the strainer into the container until the water level in the pot is low enough that you feel confident pouring the stock from the pot. You can also siphon it, but be careful not to burn yourself.
7) Stir the stock to help it cool quickly, then cover and store in the refrigerator.
8) The next day, there should be a layer of fat on the top. You should be able to just pull it off. Now your stock is done. Use it within the next few days, or freeze it for up to 3 months.
Chemistry 101
When you make stock, you are infusing the water with the flavor of chicken and your choice of vegetables, yes, but mostly you are working magic with the bones. See, bones are full of collagen, and when you cook collagen slowly with a wet cooking method, the collagen dissolves and becomes gelatin. Gelatin, the thing that makes Jell-O possible, gives stock a rich, meaty mouthfeel. It's also why soup turns into goo when you put it in the refrigerator.
Basic Chicken Stock
Ingredients:
1 chicken carcass, broken down into small pieces or 1 lb of chicken wings and/or feet (cut wings at joints, cut claws off feet)
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1/2 onion, layers separated
Optional: herbs (1 bay leaf, a sprig of thyme, a couple sprigs of parsley, and a couple peppercorns would be what I suggest. I usually leave them out. I prefer to not risk the clash of seasonings when I put stock in a dish. Some people also put salt in their stock, but I do not. That's mostly a personal preference, but if this stock is ever going to be reduces, salting it would be a bad idea.)
Water
Method:
1) Toss all ingredients into a large pot and pour in enough cold water to cover everything.
2) Put the pot on a burner set to medium-high, and let it come to a boil.
3) Once it has come to a boil, turn the heat down to medium-low. You want it to just be at a simmer - bubbles slowly coming to the surface.
4) Let it simmer for at least 2 hours. 4-8 hours is ideal. Check on it every once in a while to make sure it hasn't come to a boil and to remove any scum that has risen to the surface with a slotted spoon or a wire strainer.
5) When the stock is done, fill a large bowl or your sink with ice and water and place a container big enough to hold the stock in the middle. This step is not completely necessary for a batch this size, but it is reassuring from a food safety standpoint. Also, if you make a batch much larger than this, putting hot stock into your refrigerator will raise the temperature of the fridge into the "danger zone". Letting the stock cool on the stove top is also a bad idea, therefore, ice bath.
6) Place a fine strainer on top of your container, and ladle stock over the strainer into the container until the water level in the pot is low enough that you feel confident pouring the stock from the pot. You can also siphon it, but be careful not to burn yourself.
7) Stir the stock to help it cool quickly, then cover and store in the refrigerator.
8) The next day, there should be a layer of fat on the top. You should be able to just pull it off. Now your stock is done. Use it within the next few days, or freeze it for up to 3 months.
Kitchen Essentials: The Pantry
I can't lie. This has been a difficult one for me. It's hard to come up with a pantry that will work for everyone. Personal taste and dietary restrictions certainly play into what goes into a pantry quite a bit, but this should be a pretty good multipurpose pantry, especially if you're stocking it for the first time. This pantry will include perishable items, but only those that should be in your fridge most, if not all, of the time.
Shelf-Stable General Pantry Items
Beans, dried and/or canned – I suggest kidney, pinto, chickpeas, split peas, and black beans
Oils – canola oil for frying, sautéing & baking, extra virgin olive oil for sautéing & salad dressing
Garlic
Onion
Potatoes
Sweet Potatoes
Pasta – spaghetti, linguine, lasagna, macaroni
Pasta sauce
Tomatoes – fresh or canned (diced & crushed is what I suggest); keep only canned tomatoes during fall and spring, fresh tomatoes at that time are pretty bad
Broth or stock
Rice – long grain white, long grain brown, Arborio
Oats – rolled, steel-cut, instant
Tomato paste
Couscous - I choose whole wheat
Vinegar – white, balsamic, cider
Sesame oil - great for Asian dishes
Nuts
Artichoke hearts
Sun-dried tomatoes
Roasted peppers - this and the previous two go great in pasta
Canned veggies - I'll admit it. I keep them around for a quick side dish. I even cook them in the microwave. (What kind of foodie am I?)
Tea - I'll restore my cred here by telling you that I brew loose leaf tea. Make chai this way. You will never go back.
Coffee
Tortilla chips
Canned fish - tuna, salmon, anchovies if you eat Italian a lot
Baking Staples
Flour – all-purpose, whole wheat
Baking powder
Baking soda
Sugar
Powdered Sugar
Brown Sugar
Honey
Cocoa powder
Chocolate chips
Baking chocolate
Yeast
Maple syrup
Vanilla extract
Cornmeal
Raisins
Cornstarch
Dried Herbs & Spices
Chili powder - It's a good multipurpose spice mix for chili (of course), barbecue, etc.
Cinnamon
Ginger
Allspice
Cloves
Nutmeg - I like buying them whole. They're the easiest to grind. You can just use a grater.
Paprika - Once again, good for a lot of things. My favorite use for it is fried chicken.
Cayenne - Good for cajun cookery and chili
Cumin - Good for mexican food and chili
Oregano
Peppercorns - I keep them whole becuase they are so much more versatile than ground.
Salt
Rosemary
Thyme
Poppy seeds
Sesame seeds
Red pepper flakes
Mustard powder
Refrigerator Items
Carrots
Celery - mixed with carrots and onions, you get the basis of just about all French cooking
Milk
Eggs
Bell peppers - mixed with celery and onions, you get the basis of just about all Cajun cooking
Peanut butter or other nut butter
Bread
Pickles
Ketchup
Mustard
Mayonnaise
Soy sauce
Worcestershire
Salad dressing
Butter
Cheese – mozzarella, parmesan, cheddar
Cream cheese
Orange juice
Tortillas
Basil
Parsley
Salad greens
Apples and/or pears
Prepared horseradish
Olives
Salsa
Cottage cheese
Green onions
Lemons
Freezer Items
Frozen fruit – berries, cherries, and peaches
Frozen veggies – spinach, peas, fries
Chicken breasts
Sausage
Shelf-Stable General Pantry Items
Beans, dried and/or canned – I suggest kidney, pinto, chickpeas, split peas, and black beans
Oils – canola oil for frying, sautéing & baking, extra virgin olive oil for sautéing & salad dressing
Garlic
Onion
Potatoes
Sweet Potatoes
Pasta – spaghetti, linguine, lasagna, macaroni
Pasta sauce
Tomatoes – fresh or canned (diced & crushed is what I suggest); keep only canned tomatoes during fall and spring, fresh tomatoes at that time are pretty bad
Broth or stock
Rice – long grain white, long grain brown, Arborio
Oats – rolled, steel-cut, instant
Tomato paste
Couscous - I choose whole wheat
Vinegar – white, balsamic, cider
Sesame oil - great for Asian dishes
Nuts
Artichoke hearts
Sun-dried tomatoes
Roasted peppers - this and the previous two go great in pasta
Canned veggies - I'll admit it. I keep them around for a quick side dish. I even cook them in the microwave. (What kind of foodie am I?)
Tea - I'll restore my cred here by telling you that I brew loose leaf tea. Make chai this way. You will never go back.
Coffee
Tortilla chips
Canned fish - tuna, salmon, anchovies if you eat Italian a lot
Baking Staples
Flour – all-purpose, whole wheat
Baking powder
Baking soda
Sugar
Powdered Sugar
Brown Sugar
Honey
Cocoa powder
Chocolate chips
Baking chocolate
Yeast
Maple syrup
Vanilla extract
Cornmeal
Raisins
Cornstarch
Dried Herbs & Spices
Chili powder - It's a good multipurpose spice mix for chili (of course), barbecue, etc.
Cinnamon
Ginger
Allspice
Cloves
Nutmeg - I like buying them whole. They're the easiest to grind. You can just use a grater.
Paprika - Once again, good for a lot of things. My favorite use for it is fried chicken.
Cayenne - Good for cajun cookery and chili
Cumin - Good for mexican food and chili
Oregano
Peppercorns - I keep them whole becuase they are so much more versatile than ground.
Salt
Rosemary
Thyme
Poppy seeds
Sesame seeds
Red pepper flakes
Mustard powder
Refrigerator Items
Carrots
Celery - mixed with carrots and onions, you get the basis of just about all French cooking
Milk
Eggs
Bell peppers - mixed with celery and onions, you get the basis of just about all Cajun cooking
Peanut butter or other nut butter
Bread
Pickles
Ketchup
Mustard
Mayonnaise
Soy sauce
Worcestershire
Salad dressing
Butter
Cheese – mozzarella, parmesan, cheddar
Cream cheese
Orange juice
Tortillas
Basil
Parsley
Salad greens
Apples and/or pears
Prepared horseradish
Olives
Salsa
Cottage cheese
Green onions
Lemons
Freezer Items
Frozen fruit – berries, cherries, and peaches
Frozen veggies – spinach, peas, fries
Chicken breasts
Sausage
Kitchen Essentials: Equipment
Getting started in a kitchen is hard. If you don't have a lot of experience cooking, how do you know what you need to buy now, what can wait for later, and what will go unused? I already had a fair amount of cooking experience when I got married and moved out of my parents' house, but I still messed up. There were quite a few things that I wished I had put on our wedding registry and a few that I look at now and go, "Why did I want that?" For example? An iced tea maker. I had an idea that since my husband--good southern boy that he is--liked sweet tea, I could make it at home with an iced tea maker. I used it once. It's still taking up space in my small appliance area in the pantry. I honestly don't know why I haven't gotten rid of it.
Now let me preface this list by saying that I normally cook for myself and my husband only. The following list of equipment has served me well in this capacity. I feel that it would still translate well to larger families, but I can't know for sure. I've divided the list into three parts. I would recommend buying everything in the first list before attempting to cook in your kitchen. (You should be able to do this with good quality equipment for less than $300. Yes, you can buy the cheap stuff and save some money, but you'll just end up buying it over and over. Get some good quality, durable equipment, please.) The other two lists I have put approximately in the order in which you should buy them.
The Bare Bones Kitchen
7"-9" chef's knife, paring knife, serrated bread knife - We've been over this one.
2 cutting boards - You need two for food safety reasons-one for meat, one for veggies. You can use a wooden cutting board for veggies, but I would recommend plastic or silicone for meat. Don't use glass or marble cutting boards period. They will dull your knives.
10" saute pan - Non-stick or not, it's really your choice. I have both, but I only end up using the non-stick pan for eggs. Most foods will let go of the pan if you let them sit long enough and start them on a pan that's already heated. If you go with a pan without a non-stick coating, don't buy one that is copper or aluminum. Both metals will leach into acidic foods and make it taste weird. However, if you're into candy making, copper is great. You'll use this to sear meat, saute vegetables, pan fry, and make some sauces.
stock pot and/or dutch oven - I like cast iron dutch ovens over enameled ones. I'm paranoid that the enamel will chip, and besides, cast iron pans enrich your food with iron. When I was little, I was
anemic at one point. The doctor told my mother to cook my food on cast iron. Crazy, isn't it? You'll use this to make soups, cook pasta, deep fry, and braise.
8" square baking pan - I like pyrex best. It's easier to tell when food is done and harder to burn it. You'll use this for cakes and casseroles. It also works as a roasting pan in a pinch if you don't
need to cover what you're cooking. For that, you can use the dutch oven.
Utensils - Silicone spatula, can opener, mixing bowls, and measuring cups and spoons (Oxo good grip ones are great. For liquids I have an adjustable one that's basically a tube on a gasket.)
Not Quite so Bare Bones
baking equipment - 2 half sheet pans or cookie sheets, pie pan, muffin tin, loaf pan, whisk and/or hand mixer, rolling pin
vegetable peeler - Buy one with a comfy handle, not one of those cheap metal things. You know what I'm talking about.
tongs - I use these all the time - to stir pasta, to flip solid food, to toss salads, etc.
wire mesh strainer- Use it to drain pasta, strain sauces/custards/etc, sift flour, decorate cakes with powdered sugar.
cast iron skillet - I use if for pan frying, cooking high-fat meat (helps keep the seasoning), and pancakes. Nothing in your kitchen will heat as evenly. It's a champ.
grater
Time to Trick it out
digital probe thermometer - get one that has a digital readout where you plug in the thermometer which is attached to a cord (like
this
). That way, when you're cooking something in the oven, you don't have to open the door to see how close it is to being done. Plus, it has an alarm that will go off when the thermometer reads a
certain temperature.
toaster or toaster oven - I like the toasters with big openings so you're less limited with what you can put in there.
crock pot - Put food in there and leave it all day. Low maintenance cooking at its best.
9"x13" cake pan and/or 2 9" round cake pans and/or springform pan - if you're into astetics when you bake or like cheesecake
stand mixer - I'll just say this. There's a reason KitchenAid is the gold standard. I hear Cuisinart also makes a good one. Look for one with a planetary motion (it orbits while it's spinning). There should
be one beater, not two. They generally come with a whisk, a paddle, and a dough hook. I got my KitchenAid for $100 off Amazon (they have them on sale every once and a while. Be patient and wait for the
sale.)
roasting pan - If you plan to ever make Thanksgiving dinner, you will need one. Get one with a rack. I like the flat ones best.
blender or immersion blender - If you're into smoothies, buy a regular blender. Otherwise, I'd go with the immersion one. Immersion blenders are especially good for making milkshakes and pureeing soups.
food processor - I use mine mostly for making pastry dough and bread crumbs and grating veggies. If you're going to buy a food processor, get the grating and slicing blades. You'll thank me later.
ice cream maker - I have the Cuisinart version where you put the core in the freezer overnight and it sits on a rotating base. It hasn't failed me yet.
coffee grinder - I really want one of those coffee makers that grinds the coffee for you. Anyway, this is nice for having nice, fresh coffee in the morning or for grinding whole spices.
salad spinner - It's good to get the moisture off the surface of greens before storing them. It helps them stay good longer.
pizza stone - The best homemade pizza comes off a pizza stone.
Now let me preface this list by saying that I normally cook for myself and my husband only. The following list of equipment has served me well in this capacity. I feel that it would still translate well to larger families, but I can't know for sure. I've divided the list into three parts. I would recommend buying everything in the first list before attempting to cook in your kitchen. (You should be able to do this with good quality equipment for less than $300. Yes, you can buy the cheap stuff and save some money, but you'll just end up buying it over and over. Get some good quality, durable equipment, please.) The other two lists I have put approximately in the order in which you should buy them.
The Bare Bones Kitchen
7"-9" chef's knife, paring knife, serrated bread knife - We've been over this one.
2 cutting boards - You need two for food safety reasons-one for meat, one for veggies. You can use a wooden cutting board for veggies, but I would recommend plastic or silicone for meat. Don't use glass or marble cutting boards period. They will dull your knives.
10" saute pan - Non-stick or not, it's really your choice. I have both, but I only end up using the non-stick pan for eggs. Most foods will let go of the pan if you let them sit long enough and start them on a pan that's already heated. If you go with a pan without a non-stick coating, don't buy one that is copper or aluminum. Both metals will leach into acidic foods and make it taste weird. However, if you're into candy making, copper is great. You'll use this to sear meat, saute vegetables, pan fry, and make some sauces.
stock pot and/or dutch oven - I like cast iron dutch ovens over enameled ones. I'm paranoid that the enamel will chip, and besides, cast iron pans enrich your food with iron. When I was little, I was
anemic at one point. The doctor told my mother to cook my food on cast iron. Crazy, isn't it? You'll use this to make soups, cook pasta, deep fry, and braise.
8" square baking pan - I like pyrex best. It's easier to tell when food is done and harder to burn it. You'll use this for cakes and casseroles. It also works as a roasting pan in a pinch if you don't
need to cover what you're cooking. For that, you can use the dutch oven.
Utensils - Silicone spatula, can opener, mixing bowls, and measuring cups and spoons (Oxo good grip ones are great. For liquids I have an adjustable one that's basically a tube on a gasket.)
Not Quite so Bare Bones
baking equipment - 2 half sheet pans or cookie sheets, pie pan, muffin tin, loaf pan, whisk and/or hand mixer, rolling pin
vegetable peeler - Buy one with a comfy handle, not one of those cheap metal things. You know what I'm talking about.
tongs - I use these all the time - to stir pasta, to flip solid food, to toss salads, etc.
wire mesh strainer- Use it to drain pasta, strain sauces/custards/etc, sift flour, decorate cakes with powdered sugar.
cast iron skillet - I use if for pan frying, cooking high-fat meat (helps keep the seasoning), and pancakes. Nothing in your kitchen will heat as evenly. It's a champ.
grater
Time to Trick it out
digital probe thermometer - get one that has a digital readout where you plug in the thermometer which is attached to a cord (like
this
). That way, when you're cooking something in the oven, you don't have to open the door to see how close it is to being done. Plus, it has an alarm that will go off when the thermometer reads acertain temperature.
toaster or toaster oven - I like the toasters with big openings so you're less limited with what you can put in there.
crock pot - Put food in there and leave it all day. Low maintenance cooking at its best.
9"x13" cake pan and/or 2 9" round cake pans and/or springform pan - if you're into astetics when you bake or like cheesecake
stand mixer - I'll just say this. There's a reason KitchenAid is the gold standard. I hear Cuisinart also makes a good one. Look for one with a planetary motion (it orbits while it's spinning). There should
be one beater, not two. They generally come with a whisk, a paddle, and a dough hook. I got my KitchenAid for $100 off Amazon (they have them on sale every once and a while. Be patient and wait for the
sale.)
roasting pan - If you plan to ever make Thanksgiving dinner, you will need one. Get one with a rack. I like the flat ones best.
blender or immersion blender - If you're into smoothies, buy a regular blender. Otherwise, I'd go with the immersion one. Immersion blenders are especially good for making milkshakes and pureeing soups.
food processor - I use mine mostly for making pastry dough and bread crumbs and grating veggies. If you're going to buy a food processor, get the grating and slicing blades. You'll thank me later.
ice cream maker - I have the Cuisinart version where you put the core in the freezer overnight and it sits on a rotating base. It hasn't failed me yet.
coffee grinder - I really want one of those coffee makers that grinds the coffee for you. Anyway, this is nice for having nice, fresh coffee in the morning or for grinding whole spices.
salad spinner - It's good to get the moisture off the surface of greens before storing them. It helps them stay good longer.
pizza stone - The best homemade pizza comes off a pizza stone.
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