Basic Kitchen Tools
Posted 14 May 2003 - 10:52 AM
Posted 14 May 2003 - 08:05 PM
Posted 15 May 2003 - 07:28 AM
I personally find a good scale an absolute necessity. Most European home cooks would probably agree. I find that weighing ingredients is not only more accurate, but often far easier than using cup measures. The problem is that most American cookbooks, unlike European ones, rely on cup measures almost exclusively. Do you think this will ever change?
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MadVal, Seattle, WA
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Posted 15 May 2003 - 11:06 AM
In terms of knives, you want the biggest cooks knife you are comfortable handling, a small pareing knife for vegetables and a bread knife which will also do you for tomatoes (the skin will blunt a non serrated edge) and carving ham. A boning knife, fish knife and turning knife are all desireable if you intend to do a lot of meat, fish and fancy veg prep, but that will probably come later.
Whatever Thomas Keller says, I've found kitchen tongs absolutely indispensable and you'll also want to have wooden spoons, slotted spoons and serving spoons. Get a couple of balloon whisks, a large one for eggs and a smaller one for dressings.
You can never have enough mixing bowls, baking sheets, roasting pans and gratin dishes, so fire at will when it comes to these items.
Get the best quality sautee and frying pans you can afford. Get copper bottomed saucepans if you can but avoid pans made totally of copper as they are a bugger to maintain.
Approach expensive gadgets like mandolins and ice cream makers with caution, are you really going to need them? However, if you have the room and the cash, go ahead.
Hope that helps.
Posted 15 May 2003 - 11:08 AM
Give a man a fish, he eats for a Day.
Teach a man to fish, he eats for Life.
Teach a man to sell fish, he eats Steak