repost of how to equip a kitchen list
Jimmy Reza de la Turin
Hello,
I'm new to this newsgroup and heard that there was a thread about
what stuff should a kitchen have to be well equiped.
Can someone email that list to me or repost it?
thanks
JImmy
Karen Wheless
> I'm new to this newsgroup and heard that there was a thread about
> what stuff should a kitchen have to be well equiped.
This is a copy of Leila's post, recapping the various kitchen equipment
threads.
I got great responses to my post regarding stocking the kitchen "simply"
or "frugally". For your information and amusement, I summarized the
collected wisdom of two newsgroups below. Print this out to take with
you to the gift registry - it's more elaborate than some I've seen in
bridal magazines!
Original "simple" list (as written by Laurie Colwin) (titled "The Low
Tech Person's Batterie de Cuisine"):
2 knives, one small, one large
2 wooden spoons - long handle & short handle
2 rubber spatulas - one wide, one narrow
1 decent pair kitchen shears
2 frying pans - small & large - cast iron
2 cutting boards - small & large
2 roasting pans. 1 big, 1 med. size
2 soup kettles, 1 4 qt., 1 10 qt.
A heavy lidded casserole, enamel over cast iron or earthenware
a pair of cheap tongs
1 all-purpose grater
one little bitty grater
mixing bowls - glass or metal recommended by usenet advice
sharp pronged fork
whisk
My additions:
toaster
hand mixer
rice cooker
hand cranked food mill
Soc.couples.wedding additions:
sauce pots
garlic press - a favorite
9x13 cake pan
8x8, 9x9 cake pans
8x8 or 9x9 glass baking dishes
cookie sheets
muffin tin - 12 muffin
griddle
colander
Spaghetti fork
deep-bowled serving spoon
measuring cups and spoons (several votes, both newsgroups)
Citrus fruit juicer (several votes, both newsgroups)
blender and/or food processor
Crockpot
sharpening stone or steel for knives
wine glasses
Misc.consumer.frugal-living additions
Note: These frugal folks have elaborately stocked kitchens!!! nothing
simple about this crowd's cumulative suggestions! Search
www.dejanews.com for "frugal kitchen equipment" if you want to follow
the thread - there's plenty of wonderful information
toaster oven instead of toaster
serrated knife
paring knife
vegetable peeler
extra wooden spoons
wok
pot covers
1 & 2 qt sauce pans (see above - mentioned in soc.couples.wedding)
4-sided box grater instead of "little bitty grater"
Covers for mixing bowls
springform pan with a tube & flat insert (instead of bundt)
Baking sheets (heavy ones won't warp) (see soc.couples.wedding)
loaf pans
9x13 and 9x9 pans
Microwave oven (several votes)
Mouli mandoline slicer
Braun's Multimix hand mixer, or Kitchen Aid stand mixer
Coffeemaker
teakettle with a whistler
Sunbeam/Oster chicken rotisserie
2 Ladles - 12 oz for serving soups, 2 oz for sauces
Tea ball
Instant read thermometer
Lemon reamer. Wood, not plastic
Spatula/pancake turner
Pitchers - small for gravy/sauces, large for beverages if you wish
Dish towels
potholders
hotmats/trivets
can opener
corkscrew
Cooling racks
Long-handled spoons, slotted and solid
Serving spoons
oven thermometer
Common white butcher's string
hemmed length of unbleached, well-washed muslin for fine straining
(like stocks) and draining (like yogurt cheese).
rolling pin
pastry cloth and rolling pin cover (if you're into pastry)
first-aid kit
aloe vera plant for burns
good rubber gloves
long handled brushes
scale
cheese slicer with the wire
ice cream scoop
Pie plate
Whew! Remember, this is a summary of about 40 posts - so don't tell me
that this list is no longer simple or frugal - I know it!
What's instructive is that most of this stuff could be bought at any
decent hardware store. Compare this list to Williams Sonoma or Sur La
Table catalogues - they offer a whole lot more stuff that you DON'T
need, according to the usenet.
Regards,
Leila Abu-Saba
--
____________________________________________
Karen Wheless
kwhe...@rockland.net
"Reason can answer questions, but imagination
has to ask them." Ralph Gerard
Dakotahblu
In regard to a well stocked kitchen. Pay the money, buy good knives! A
Henkel or my favorite Chef's Choice are btwn $60-$100 for a 8" chef knife.
It will last you and then your children and grandkids a lifetime if you
take care of it. They are easy to sharpen, hold an edge long. It is easier
to cut yourself with a crappy dull knife than a sharp good one. IMHO and
myhusband the super cool chef...
John & Mari Morgan
On 19 Sep 1997 07:44:08 GMT, dakot...@aol.com (Dakotahblu) wrote:
>In regard to a well stocked kitchen. Pay the money, buy good knives! A
>Henkel or my favorite Chef's Choice are btwn $60-$100 for a 8" chef knife.
I paid less than $20 for my Chicago Cutlery chef's knife (the
commercial version, with the ergonomic nylon handle - much more
comfortable for my difficult hands) and maybe $25 for my Dick chef's
knife from culinary school (which was stolen, drat drat drat). Good
knives do not have to cost a fortune - I have used Sabatier and
Henckels knives and honestly consider my well-maintained Chicago
Cutlery knife on par with them.
My rather frightening-looking carbon steel Chinese cleaver was maybe
$10 maximum from a Chinese market. It goes right through everything
from ripe tomatoes to beef bones (you'd think it was an infomercial
Ginsu *grin* except I don't cut tin cans with it!).
Good quality is not _always_ tied directly to a fancy name and a high
price. Sometimes, but not always.
---------------------------------------------------
Mari E. Morgan, morgans1 AT mindspring DOT com
"...ever get the feeling that the story's too damn real
and in the present tense?"
Yes, that's a spamblock. Replace it with mindspring.com to email me.