Cooking Tips

Some Basic Cooking Tools

I am moving, and in doing so need to construct a temporary kitchen at the new house, while maintaining one at the old house, so I started thinking - what does one really need for a functional kitchen? One of the cooking tools I couldn"t live without is my set of pans. OK - whats in a pan?? well, first of all the weight - you need a heavy gauge anything for it to be realistic. A really great pan is heavy, it has weight in your hand, that weight, or substance is usually stainless steel or cast iron. I hate nonstick pans, my feeling is if you cook properly and season a cast iron pan well you"ll be fine without the nonstick surface. So, what does a basic kitchen need?? I love cast iron, well seasoned it is a wonderful heavy cooking surface for just about anything. I keep several skillets in my kitchen. I dedicate one to seafood, one to omlettes and one to regular dishes. I have small, medium and large cast iron pans. I have cast iron that was my great grandmothers, and so well seasoned you never need to oil it. I have brand new cast iron from some cook shop in berkeley ca that my husband carried for miles to get to the car, he complained, but it was worth it - heavy and wonderful in every size my cast iron skillets are the pans i reach for most! Pots pans * 2 10 inch skillets (you"ll use this pan most frequently so you should invest in two - a stainless steel skillet with sloping sides and a cast iron with steeper ones * a 4 quart soup pot, including a lid. Make sure to get a heavy bottom (copper encased is great) to allow for high heat and prevent scorching * 1 8 quart pot with a lid for boiling pasta, this is essential!! Pasta needs room to cook plus you can always use it as a stock pot * two 2 1/2 quart pans for sauces, vegetables, mashed potatoes, rice etc * 9x13 inch baking dish - for yorkshire pudding, lasagna, ziti etc (pyrex is best) * 8x8 inch pyrex dish (for brownies, etc) * 11x17 inch baking pan * a pie plate * a bundt pan ( for fancy deserts that can make you look like an incredible cook, with so little effort) Kitchen Tools * Colander * Rack or pan for cooling * cutting board (butcher block if possible) * cups to measure * grater * spoons to measure * mixing spoons, metal and wood * rubber spatula * kitchen shears * whisk * wooden spoons * tongs * peeler * meat pounder * stainless steel mixing bowls in many sizes A ridiculously basic pantry * anchovies * artichoke hearts * baking powder * baking soda * balsamic vinegar ( aged) * barbecue sauce * bread crumbs (italian seasoned) * brown rice * beef stock * chicken stock * canned crushed or petite diced tomatoes * couscous * dried mushrooms * hot sauce * extra virgin olive oil * dried pasta of many sizes and shapes * roasted red bell peppers * prepared salsa * soy sauce * sun dried tomatoes packed in olive oil * terriyaki sauce * oyster sauce * tuna fish * sesame oil * cannola oil * cooking spray * white wine vinegar * white rice * wild rice YOUR HANDS!! the best tool of all, keep em clean and keep em active - reach for that salt and that pepper, season, season and season and mix and mix and mix and ALWAYS taste!!

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