a knife skills class
Check your community listings for one-off cooking classes. Find a knife-skills class. You should get safety and cut techniques, and learn about mise-en-place. It is worth every penny! A basic class like this helped me get over an initial confusion / fear-of-recipes hump.
Draeger's Cooking School
draegerscookingschool.com
http://www.draegerscookingschool.com/
Check your community listings for one-off cooking classes. Find a knife-skills class. You should get safety and cut techniques, and learn about mise-en-place. It is worth every penny! A basic class like this helped me get over an initial confusion / fear-of-recipes hump.
towels
Don't want them too big: want to be able to hang them on your apron or belt or what not. I want them to be able to double as oven mitts, so I want them fairly beefy, thick, absorbent... I hate that puffy microfiber shit. This link isn't necessarily what I use: I haven't found a towel that I love yet! Please comment with what you love for your go-to do-everything towel.
Flour-Sack Towels
chefscatalog.com
http://www.chefscatalog.com/product/98434-flour-sack-towel.aspx
Don't want them too big: want to be able to hang them on your apron or belt or what not. I want them to be able to double as oven mitts, so I want them fairly beefy, thick, absorbent... I hate that puffy microfiber shit. This link isn't necessarily what I use: I haven't found a towel that I love yet! Please comment with what you love for your go-to do-everything towel.
chef's knife
8" Chef's knife. This one knife will do everything: carve, slice, chop, crush, mince, julienne, chiffonade... Your main knife needs some length in order to get your saw on, and a little curve in order to rock the mince. Knife geometry and fit is a personal thing, like underwear. Get it sharpened professionally once or twice a year, like underwear.
So last night I was slicing/mincing garlic with one of my freshly sharpened Shun knives, and for those of you who know Shun’s, that’s Sharp!
urbanhomechef.wordpress.com
http://urbanhomechef.wordpress.com/category/uncategorized/
8" Chef's knife. This one knife will do everything: carve, slice, chop, crush, mince, julienne, chiffonade... Your main knife needs some length in order to get your saw on, and a little curve in order to rock the mince. Knife geometry and fit is a personal thing, like underwear. Get it sharpened professionally once or twice a year, like underwear.
2
cutting boards
One for veg, one for not-veg seems to be the general way to go. I really like cutting veg on a wooden board or block. I have one down all the time on the counter, and then pull out a plastic board on top of it to use in chopping chx, fish, beef etc.
John McLeod designs cutting board
owgd3.onewebgroup.net
http://owgd3.onewebgroup.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=piecesofvermont&Product_Code=VTB112
One for veg, one for not-veg seems to be the general way to go. I really like cutting veg on a wooden board or block. I have one down all the time on the counter, and then pull out a plastic board on top of it to use in chopping chx, fish, beef etc.
1
3
bench scraper
There is nothing so freeing as knowing that you can scoop up detritus without worrying about whether you will slice into an artery. Don't use the back of a knife: the board scraper is a dull-edged flat thing, and rests always to the left of my cutting board. Also good for gathering cuttings off of counters and what not. I have the CIA scraper, with a metal blade and cheap pine wooden handle, and it makes a satisfying clatter when I toss it onto the countertop.
Material: Stainless steel blade Handle: Maple wood Size: 6 x 3 blade, 7 1/3 total length Cleaning: Hand washing recommended Warranty: Lifetime Features ...
store.kitchenclique.com
http://store.kitchenclique.com/23301.html
There is nothing so freeing as knowing that you can scoop up detritus without worrying about whether you will slice into an artery. Don't use the back of a knife: the board scraper is a dull-edged flat thing, and rests always to the left of my cutting board. Also good for gathering cuttings off of counters and what not. I have the CIA scraper, with a metal blade and cheap pine wooden handle, and it makes a satisfying clatter when I toss it onto the countertop.
1
medium-small and small glass bowls - prep-bowls!
Small-medium, glass bowls / i can't think of a proper haiku now but / damn it's super useful to have a few of you / for putting recently chopped stuff in / viva mise-en-place / ur the best!!
8-Piece Glass Prep Bowl Set
chefscatalog.com
http://www.chefscatalog.com/product/24401-8-piece-glass-prep-bowl-set.aspx
Small-medium, glass bowls / i can't think of a proper haiku now but / damn it's super useful to have a few of you / for putting recently chopped stuff in / viva mise-en-place / ur the best!!
1
large and medium glass and steel bowls
For mixing your salad! For serving that salad, or for storing leftovers of any kind, you'll need two or three medium or large-ish storing or serving bowls. I like the glass ones. The steel ones are lighter weight, but are sometimes less "grabby" with the cling-wrap.
What's a kitchen without bowls? Designed for function and style these handy bowls are most economical by the set.
amazon.com
http://www.amazon.com/Pyrex-Prepware-3-Piece-Mixing-Clear/dp/B00004SZ7H
For mixing your salad! For serving that salad, or for storing leftovers of any kind, you'll need two or three medium or large-ish storing or serving bowls. I like the glass ones. The steel ones are lighter weight, but are sometimes less "grabby" with the cling-wrap.
steel spatula
A fierce, not too long, not too wide blade that you use to scootch and sometimes scrape stuff out of your skillet. The one I have by Oxo is apparently called a "lasagne turner"? But it is stout and not too long and perfect for scraping that grippy, seared chx fillet off of the bottom of the steel pan.
OXO's SteeL Lasagne Turner is perfect for slicing and serving lasagne. Stainless steel handles provide durability and the Turner is sized for perfect portions.
oxo.com
http://www.oxo.com/p-840-lasagne-turner.aspx
A fierce, not too long, not too wide blade that you use to scootch and sometimes scrape stuff out of your skillet. The one I have by Oxo is apparently called a "lasagne turner"? But it is stout and not too long and perfect for scraping that grippy, seared chx fillet off of the bottom of the steel pan.
sautee or fry pan w/lid (stainless steel)
The stainless steel skillet or fry-pan is my prime cooking vessel. It is wide and open so you can finesse foodstuffs over high heat, just slightly deep enough for a quick braise, or a simmer over low heat. Could be a skillet, could be a fry-pan. When the pan has layers of copper or the like it takes longer to heat up, but then it will maintain a heat more evenly over the entire surface.
Shop the latest All-Clad Stainless Steel Covered French Skillet, 11" online at Macys.com. The pan of French culinary masters, this skillet's contoured base and high sides make it ideal for turning and flipping ingredients. Beautifully crafted in...
www1.macys.com
http://www1.macys.com/catalog/product/index.ognc?ID=322506&CategoryID=7557#fn=sp%3D1%26spc%3D96
The stainless steel skillet or fry-pan is my prime cooking vessel. It is wide and open so you can finesse foodstuffs over high heat, just slightly deep enough for a quick braise, or a simmer over low heat. Could be a skillet, could be a fry-pan. When the pan has layers of copper or the like it takes longer to heat up, but then it will maintain a heat more evenly over the entire surface.
salt cellar w/spoon
Put the kosher salt or maybe the sea salt in here. Your main go-to salt for seasoning dishes as they cook. The cover keeps it from getting dusty. Thumb-lift on the cover makes it easy to grab a pinch or two.
Dinner is served..with style ! ...
amazon.com
http://www.amazon.com/gp/product/B000PSTGKW/ref=pd_lpo_k2_dp_sr_1
Put the kosher salt or maybe the sea salt in here. Your main go-to salt for seasoning dishes as they cook. The cover keeps it from getting dusty. Thumb-lift on the cover makes it easy to grab a pinch or two.
1
pepper grinder
Keep some black pepper around, the king of spices. Keep a nice grinder for it, it's worth it. I covet some of the pretty Porche ones that I've seen, but am happy so far with a peppergrinder from Vic Firth. (Vic Firth makes drumsticks too)(not the chicken kind)
Shop for Vic Firth 7 to 8-in. Mills at cutleryandmore.com. We are your source for Vic Firth, including this Vic Firth Maple Federal Pepper Mill. We carry only high quality cookware, kitchen knives, small appliances, kitchen tools and coffee makers.
cutleryandmore.com
http://www.cutleryandmore.com/vic-firth/maple-federal-pepper-mill-p114190
Keep some black pepper around, the king of spices. Keep a nice grinder for it, it's worth it. I covet some of the pretty Porche ones that I've seen, but am happy so far with a peppergrinder from Vic Firth. (Vic Firth makes drumsticks too)(not the chicken kind)
large spoon
We will spoon it from the skillet. We will spoon it from the pot. We will use the large spoon as an opposable thumb.
Classic OXO Good Grips Brushed Stainless Steel Utensils are useful for common cooking tasks like sauteing, stirring, serving and more. The sturdy brushed stainless steel construction is enhanced by soft handles that cushion and provide a non-slip...
amazon.com
http://www.amazon.com/OXO-Grips-Brushed-Stainless-Steel/dp/B0001BMXJ4
We will spoon it from the skillet. We will spoon it from the pot. We will use the large spoon as an opposable thumb.
tongs
Much as I'd like to think I could survive with a spatula and a large spoon as my go-to grabbing tool, the fact is that the grabbing tool of choice is *the tongs*. Love the tongs. I'd love to specialize in tongs like Rick Nielsen specializes in double-necked guitars.
The Zyliss cook-n-serve tongs are ideal for cooking, stirring and serving! Designed for one-handed use, these silicone-tipped tongs lock with a slide of the button located on the side of tool. Silicone tips are heat resistant up to 600 degrees...
amazon.com
http://www.amazon.com/Zyliss-12450-Cook-N-Serve-Tongs/dp/B000PD95US
Much as I'd like to think I could survive with a spatula and a large spoon as my go-to grabbing tool, the fact is that the grabbing tool of choice is *the tongs*. Love the tongs. I'd love to specialize in tongs like Rick Nielsen specializes in double-necked guitars.
pot!
Finally, after all of the previous items on this list, a pot is in order. Soups, stews, pasta, they all can build upon some of the items in this list, and they all require some sort of large sauce pan or pot. Get one with a lid!
Representing the best in American craftsmanship, All-Clad’s d5 Stainless Steel line incorporates five-layer bonded construction as well as functional advances that make it the finest stainless-steel cookware to date. This pot is specially
williams-sonoma.com
http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-4-quart-soup-pot/
Finally, after all of the previous items on this list, a pot is in order. Soups, stews, pasta, they all can build upon some of the items in this list, and they all require some sort of large sauce pan or pot. Get one with a lid!
Measuring Cups
Start with a 1-pint, pouring measuring glass that goes as fine as 1/4 cup.
Shop The WEBstaurant Store for Anchor Hocking 551770L 16 oz, 1 Pint Glass Measuring Cup Model 55177OL By Anchor Hocking
webstaurantstore.com
http://www.webstaurantstore.com/anchor-hocking-55177ol-16-oz-1-pint-glass-measuring-cup-55177ol/55055177A.html?utm_source=Google&utm_medium=cse&utm_ca
Suggested by Glenn Smith:
Start with a 1-pint, pouring measuring glass that goes as fine as 1/4 cup.
