Kitchen Equipment: The Right Tools
A basic kitchen needs a selection of pots and pans, some basic
gadgets, and a collection of common spices and condiments.
Pots and Pans:
A minimum set includes a small frying pan, a one-quart saucepan
with cover, a two-quart saucepan with cover, a large frying pan
with cover, and a large pot (for spaghetti, stew, pot roast, or
homemade soup.) If you are cooking for more than one person, get
two each of the frying pans and saucepans. Covers are optional
for the frying pans, but try to get a cover to fit at least one.
Good quality pans spread the heat evenly so that food does not
burn in area of the pan and stay undercooked in another. The
bottom of a good pan sits flat on the stove. Cheap pans wear out
fast and cost more in the long run. Stainless steel pans with a
porcelain coating or a copper bottom are excellent. Stay away
from aluminum pans. They get bent out of shape easily and do not
last. There have also been some health warnings about cooking in
aluminum, but no real proof of any danger.
When using pans with a non-stick coating, turn the heat up only
as far as is necessary, and only use wooden or plastic tools.
Wipe the pan clean in soapy water. A plastic or nylon net
scrubber can be used, but never use steel wool pads. If you do
not burn the food onto the pan, and you wash it while the food
is still fresh and moist, it will be easy to clean. If you have
birds as pets, you may want to avoid non-stick coatings. If you
use them, be sure not to overheat them. The coating can release
fumes that can kill a bird.
Some other useful tools are a slow cooker, a wok (for Chinese
cooking), toaster, microwave, blender, food processor, electric
mixer, and an electric knife. There are also bread machines
available at reasonable prices that produce a fresh hot loaf of
bread rapidly. Most machines also have a delay setting to allow
one to place the ingredients in the machine hours before the
bread is needed, so the machine finishes just in time for
dinner.
Basic Gadgets:
You will need some wooden spoons. Get a selection of sizes and
handle lengths. These are always handy and they will not damage
your non-stick coatings. Unlike metal tools, they do not get too
hot to handle.
You will also want a collection of spatulas in different sizes
and shapes. The lightweight spatula that will flip an egg may
not be strong enough for a hamburger. Sometimes a narrow spatula
is all that will fit in a pan, and sometimes a wide one is
needed to get under whatever needs to be turned or lifted.
Whisks come in various sizes. They are very handy for mixing
lightweight ingredients quickly, and are easier to get out and
later to clean than a blender or mixer.
Get a good set of knives. Cheap ones make the job of cutting
more difficult and they wear out fast. With the knives, you will
need a good cutting board. A cutting board provides a flat
working surface and protects your counters. Plastic cutting
boards are easier to clean than wooden ones. Never cut
vegetables that will be eaten raw on a cutting board that was
used to cut raw meat unless you thoroughly clean the board
first.
You will also need a selection of measuring tools. Measuring
cups for dry ingredients and measuring spoons come in sets. Get
a set of each. You will need a measuring cup for liquids, too. A
one-cup measure is probably sufficient, but two-cup and quart
measures are also useful. If you want to be precise in your
measurements for dietary requirements, buy a food scale and
measure your portions until you get used to the sizes and can
estimate accurately without weighing everything.
A lot of canned products are now being packaged with pop tops,
but get a good can opener for the others. There are some
electrics that sell for reasonable prices and do a good job, but
get a manual one too. When the power goes out, it can be
frustrating not to be able to open the cans.
Spices and Condiments:
Salt and pepper go without saying. Some dried minced onion peps
up a lot of recipes. Garlic is available fresh or in dried,
chopped form or as a powder. Caution: make sure you know the
difference between garlic powder and garlic salt. Garlic powder
makes great garlic bread; garlic salt makes VERY salty garlic
bread.
Oregano or "Italian Seasoning," gives an Italian flavor to
anything. A bay leaf cooked in stew brings out the flavor of the
other ingredients. Paprika is a red powder used mainly for
appearance, but it has been linked to some health benefits. If
you like things hot, try sprinkling some cayenne pepper or chili
powder on your food.
Basic condiments include ketchup, mustard, relish and
mayonnaise. There are all sorts of mustard varieties available.
You can probably find traditional yellow mustard, Dijon, spicy
brown, honey, and hot Chinese mustard, just to name a few.
Explore your local market and see what looks good. Be
adventurous, but buy the smallest size, so you do not have a lot
to discard if you do not like it.
Other condiments to try are steak sauces, barbecue sauces,
tartar sauce, and various stir-fry sauces. Read the labels. If
sugar is one of the first few ingredients, forget it. Ingredient
labels list the ingredients in descending order. The main
ingredient is first, then the others, with the least one last.