Depending upon the size and layout of kitchen work area, duplicate items may be advisable to make food preparation more efficient. I duplicate measuring cups and spoons near the range and the sink which are on opposite sides of the kitchen.
Purchase the best (not necessarily the most expensive) within your budget. Better items will last longer and save you money in the long run. Shop discount or outlet stores or search the internet for best buys. Cake and pie tins and cookie sheets can be used for heating frozen items or even making pizza from scratch. Unless you know you are going to become the next pizza king or queen of the universe, when starting out, you don't need a pizza stone. Always consider storage space. You will be less efficient in the kitchen, especially a small one, if you litter counter tops or must run off to the garage to retrieve items frequently used. Look for items that can go from the oven/microwave, to the table and to the refrigerator or freezer.
Anything that is advertised to perform multiple tasks may not do anything well. Likewise, items, especially electrical appliances, designed to perform only one chore, may not be be practical. Stay away from items advertised on TV, "buy this and get blah, blah, blah free". Don't buy "gadgets" on the spur of the moment. Think about how many times you will use a hot dog cooker or a tortilla warmer. How much can you really do with that "sandwich maker" that you couldn't do with a well-designed waffle maker. Most waffle makers efficiently convert to a grill top and can bake waffles, grill sandwiches, pancakes, even cook eggs. If you eat rice everyday, you may want to consider a rice cooker. Evaluate purchases for lasting value.
Check out small or major appliance for ease of cleaning. Look for features like parts that can be removed for cleaning. Small grooves which make an interesting design, can mean using a toothpick or old toothbrush to remove grease. I currently have a nationally recognized brand toaster that does not have a removable crumb catcher. This is about my fourth toaster and you'd think I should know better. In order to remove crumbs from the toaster, I have to turn the toaster upside down and shake it
Don't buy cheap knives that will not sharpen. When shopping simulate using knives to make sure the handles fit your hand. French-style knives, with blades wider than the handles, are excellent for chopping. Cleavers can do a great job of many tasks. Just watch Martin Yan on PBS.
If your mom or dad had utensils or cookbooks you were comfortable using, best bet is to buy the same.
Always read the leaflets or packaging material that come with your utensils or appliances, so you know the best way to care and use them. Keep these handy in a file for future reference.
For food preparation:
| Something new: I just discovered is a silicon spatula. It looks identical to a rubber spatula, except that the "business end" of it is a translucent piece of silicon material. It comes with a lifetime guarantee and is touted to withstand temperatures of up to 600 ° and not discolor. I bought one for $5 dollars. Find that is very useful in non-stick pans. |
set nested mixing bowls, 4
set nested dry measuring cups. 4
1 or 2-cup liquid measuring cup
set nested measuring spoons, 4
3 serving spoons
3 wooden spoons
slotted cooking spoon
large fork
paring knives
bread knife
French cooks knife, 6 inch
medium cleaver
butcher knife for carving meat
cutting board (If you kitchen does not have one.)
3 rubber spatulas (Wooden handles are stronger.)
large tongs
flour scoop
sugar scoop
grater, stainless steel
ladle | flour sifter
salad bowl (Wooden is good.)
serving platter
biscuit cutter (This can double for many tasks.)
pastry blender *
pastry board *
pastry knife *
vegetable brush
rolling pin *
pancake turner
slotted egg turner
vegetable parer
garlic crusher
electric mixer (A portable will work.)
can opener (You should have a manual one for power failures.)
blender and/or food processor *
toaster
waffle iron *
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For stove top cooking:
medium sauce pan, stainless steel preferred
small sauce pan
medium or large non-stick frying pan
large cast iron skillet *
large all purpose, stainless steel pot for soups,
stews, pasta
stovetop or electric wok *
slow cooker (crockpot) *
pastry brush | small strainer
colander
coffee maker (Even if you do not drink coffee, it's handy for company.) *
tea kettle
ceramic tea pot *
thermometer, suitable for candy and deep fat frying *
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| Do not use metal spoons, spatulas or other utensils on non-stick pans. You can always use wooden utensils or find a variety colorful utensils made especially for use on non-stick surfaces. Never, ever use a metal spoon, turner, etc. on the metal surface of a pot, pan or bowl. The metal will scrape into the food. Use plastic, wood or rubber only. Another word on spoons, turners, etc. Do not rap these on the sides of pans or bowls to remove excess food particles. To my great dismay, many TV cooks do this, but is it not wise. You can damage both the spoon and the pan and it really is not effective. A couple of good shakes above the surface will accomplish the same. Protect your investments. |
For conventional oven cooking:
roasting and/or broiling pan
2 cake tins
2 loaf tins
1 muffin pan, 12 each or 2 pans, 6 each
2 pie tins | 2 cookie sheets
2 cooling racks
1 small or medium casserole
1 large casserole
1 meat thermometer |
For microwave oven cooking:
1 set microwavable containers, various sizes with lids (Suggest they should be suitable for storing food in freezer as well as for cooking.)
For outdoor cooking:
1 set long handled utensils should include: tongs, turner, fork and grill cleaner. A long handled baster comes in handy for applying barbecue sauce. Also purchase a plastic pump-spritzer for water. Use to put out flames that flare up and burn meat.
Accessories and Cleaning:
| 4 canisters, various sizes dish drainer
waste basket
2 or more trays
bottle opener
2 pot holders, thick
spoon rest, try a glass "banana split boat"
bucket for mop water
kitchen shears
toothpicks
salt and pepper shakers
knife sharpener
waxed paper
plastic bags with 'zip' closures
aluminum foil
paper towels (and a holder) | dishpan
broom
mop
dustpan
12 dish towels, all cotton
12 dish clothes, all cotton
table trivets
"Dobie", a must
sponges of various sizes
antibacterial liquid cleaner
antibacterial hand soap
dishwashing liquid
non-abrasive scouring powder or such
glass cleaner
dishwasher liquid, if you have a dishwasher |
Note about canisters: While fancy canisters can give an elegant designer touch to counter tops, keep in mind that air tight containers protect staple ingredients from invasion by unwanted creatures, such as weevils in flour and ants in sugar. They will also keep coffee and tea fresh longer. In warm weather you may want to store grain and sugar products. In humid weather add a few grains of rice to salt shakers to prevent caking. See through containers make identifying contents easier, however, all containers should be clearly labeled. I use strips of wide masking tape lettered with a permanent marked on plastic containers. Be sure to label and date frozen foods store in plastic bags and other containers also.
Cookbooks
The one must-have is Joy of Cooking for any cook, serious or otherwise. Your second purchase should be The Boston Cooking School Cookbook by Fannie Farmer. These books will tell you everything you really need to be a good cook.
| Trivia: Fannie Farmer was the first cookbook published (in 1896) that included exact measurements for ingredients. Rather than a pinch of salt or handful of flour, the ingredients called for 1/4 teaspoon of salt and 1/2 cup of flour, for example. |
One last comment. While I enjoy and have used recipes from many fund-raiser cookbooks, be careful with these recipes. Many dedicated people spend hours, weeks and months typing and compiling recipes submitted by some very excellent cooks, but the recipes are not often edited or tested for accuracy or clarity. The amounts of ingredients may be incorrect and the instructions unclear. Professional cookbooks and magazines contain recipes tested in professional kitchens which are reviewed by professional editors.
I am, by profession, responsible for writing, reviewing, editing and publishing a vast amount of instructional material. But I know, the reader must clearly understand the material. I have prepared all recipes contained in this web, but I have no editorial staff reviewing my work. If you find any thing you feel is a misprint, the inevitable typo or do not understand any instructions, please do not hesitate to email me so that I can make the necessary correction and make this web more useful to all who visit.
