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moonbeam13 — The Basics - Essential Tools for Your Kitchen
#cooking #culinary #projecteducate #communityrelations
Published: 2019-09-03 21:00:05 +0000 UTC; Views: 1056; Favourites: 26; Downloads: 0
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Cooking and Baking Week
A random fact you may not know about me, is that I've been cooking since I was a child and I actually went to Culinary school. I think making food for others is an act of love and I find it very calming, even when I was running a very busy restaurant line!
If you're a foodie, or know someone who is, you'll know that it's very easy to get sucked into every new gadget and gizmo that comes out. The reality is that you don't really need an avocado slicer but there are essential tools that, in my opinion, every kitchen should have.
So here is my simple list to equip yourself for culinary genius!
Knives
Avoid buying a set of knives, the reality is that the average cook is not going to use all of the knives included in any of these pricey sets. Instead, invest in a good Chef knife, it will be your workhorse and you'll use it on a daily basis for just about everything. Knives generally come in three styles - German, Japanese and Carbon Steel.
German knives are very sturdy, made of a solid stainless steel blend and typically can be purchased at a reasonable price. Japanese knives are made of a blend of different metals and tend to be thinner and lighter than their German counterparts. They tend to be prettier but they also require a bit more maintenance and upkeep - they're also generally a bit pricier. Finally, there are carbon steel knives. I don't suggest these knives for long-term because while they are AMAZINGLY sharp, they also stain easily and are prone to chipping and rust.
Personally, I have a Japanese Chef knife made by Global but you should find a knife that feels good in your hand. You want the knife to feel balanced and for the weight to feel comfortable because hand-fatigue is real. A good Chef knife is one of those tools I recommend spending the money on but if you don't have the funds to get the knife of your dreams, consider checking out a restaurant supply store to find a cheaper alternative until you can.
I would also suggest having a paring knife and a serrated knife but don't break the bank for either of these, cheap options work just as well as the stupidly expensive ones!
Cutting Board
Wooden cutting boards are the way to go as they don't damage your knife, like glass or hard plastic. That said, I do have a plastic cutting board for raw meats but it's cheap and easily replaced . My cutting board is a Boos block which can be pricey but all you really need is cutting board made of hard wood that is at least 2" thick. If you do get a wood cutting board, be sure to oil it regularly!
Skillet
A 10" stainless steel skillet is where it's at. You want stainless steel - non-stick and cast iron have their place but stainless steel is the best bang for your buck (except for eggs, they suck for eggs). If you can't afford a brand name, you want a clad pan -- meaning, one where copper or aluminium is sandwiched between stainless steel making them excellent heat conductors. If you can splurge a little, do it here because a good pan will last you decades.
Heavy Pot
Much like the skillet, you want a clad pot. I'd recommend at least an 8 quart pot because this will be the pot you use to cook pasta or make batches of soup, stocks, or sauces. Again, you can try a restaurant supply store to find a cost-effective option here. You may decide at some point that you want a small saucepan as well but like knives, I caution you against buying a set of pots and pans. Instead, opt for purchasing the pieces you really want to use. Generally sets will include pieces you will never use and end up being a waste of money and space.
Measuring Cups & Spoons
For liquid, it's Pyrex all the way because they're strong and microwave friendly! For dry measuring cups and spoons, I opt for copper or stainless steel. Cheap plastic can break or become flimsy or crack and if you're using measuring cups, you're doing it for precision, so do it right.
Fine-Mesh Strainer
You can pick up one of these handy tools at the dollar store! You'll use it for sifting flour, rinsing grains or beans, and even draining pasta or stocks.
If you have questions about any of the tools mentioned or would like to ask about something else related to kitchen equipment, feel free to do so in the comments!
Now Get Cooking!
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Comments: 61
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I'm still trying to figure out the cast iron thing 
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Food grade mineral oil! Never use a vegetable oil they go rancid!
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I'm buying oil now, Danie 
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Once a month should be good 
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Sifting flour is for the weak. 
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Yep they'd be using whetstones! That's awesome
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My pleasure, I'll talk about the industry anything just poke me!
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Very helpful! I was pleased to see I have most of these, but I need to check out a stainless steel skillet!
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Ah, finally someone talks about the awesomeness wooden cutting boards are.
I got a nice one when I moved into my apartment and I've grown up in a household where we had plastic or coated cutting boards.
I am never going back! 
What kind of oil can you recommend though?
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Food grade Mineral oil! www.amazon.ca/s?k=food-grade+m…
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Was wondering what to get for the kitchen myself -- this is pretty useful!
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Wow... I didn't know you went to culinary school! That's totally cool!
I like this set, though. I think I might have added a wok to that list somewhere (which is multiply useful, I might add). But that's just me...
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I love the wok thing too...never had it or used it...but I melt when I see chopped vegetables and meat put into it...stirred here and there and it's cooked...it's cooked people 
So I would count it as essential too, though I don't use it
But love seeing cook shows with it.
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Now... woks are kinda special! 
Honestly... I use it as a combo between a skillet, a sauce pan and a nice stir-fry surface. If nothing else, it's a staple in my own kitchen!
And you are right... it looks great on camera!
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wok...best invention ever.
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Wok's are great but this was meant to be the absolute basic list to get started
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I know, I know...
If you ask my dad... a wok is one of the absolute essentials!
... Must be a Chinese thing...
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I need to move somewhere bigger. The essentials are more voluminous than my "kitchen" allows.
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well not in your tiny kitchen but I've certainly had a tiny kitchen 
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If you do not mind my asking something seemingly unrelated, how did you get your first job?
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My first job ever or in a kitchen?
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Um... now that you mention it, both.
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My first actual job was a newspaper carrier when I was 13 
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But how did you get accepted?
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There's very little to no experience required to start at the bottom
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No, I mean, how do you go about getting a reply to begin with?
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I walked in
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"I think making food for others is an act of love"
In my case, it can sometimes be seen as an active threat.
"My cutting board is a Boos block which can be pricey but all you really need is cutting board made of hard wood that is at least 2" thick."
Don't you want the wood grain to go a certain way? My mom has a huge heavy wooden cutting block, and all of the wood pieces are on end, with the end grain facing up. Something about them being less damaging to knives?
"If you do get a wood cutting board, be sure to oil it regularly! "
Preferably with purified mineral oil. I know this one because at one time it was my job to do it. ...regularly.
"you want a clad pot"
Preferably one with a glass lid - so you can see what's cooking without having to open it.
...and because some of us do like to watch pots boil.
"You'll use it for sifting flour"
I read that much of today's flour is pre-sifted, and thus sifting isn't usually required. True?
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Edge vs End is really moot in my opinion. If you care for your board and your knives it's all par for the course but you can read about the pros and cons of each here www.woodcuttingboards.com/news…
Mineral oil is absolutely the best but you can also use beeswax in a pinch. Don't use vegetable oils, they can become rancid and well, no one wants that. Baking soda is excellent for removing any stains and lemon juice will help to rid your board of any foul smells (garlic for instance
Glass lids are fun if you're a pot watcher
You are correct about flour
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Mousegryphon Fan Art
Cholla Linosyte Wields Spatula of Destiny!
We brought our wooden spoon and spatula...
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Great tips! Specially on the knives, I didn't know of these different types of knives! I think I'll have to invest in some of these, so it's great to know of these tips so I'll invest well
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I agree with this SO HARD! I have gotten amazing deals on kitchenware at all of those stores, obviously we're both deal mavens
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YASSS MAXXINISTAS UNITE! Honestly if I can't use a coupon code or get it on sale, it kinda hurts my soul to buy it
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Great tips! I'm a sucker for vintage pyrex too and thift shops are my favourite place to find them
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YES! Love my vintage Corningware and Pyrex. Vintage measuring cups and casserole dishes are for sure where it's at
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Do you have a favourite pattern?
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I LOVE BUTTERFLY GOLD it's my favorite pattern
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