How to stock your kitchen

[sjwaste]

A decent scale is less than $20 and a good scale is less than $30.

It's not even just for baking. How many times have you hated measuring out sour cream, honey, peanut butter, tomato paste, shortening, butter, etc. Well once you figure out the density of these ingredients (available on USDA website) no longer you will have to get a measuring cup or measuring spoon dirty, or try to futilely pack down the ingredient into the corners so you don't get air pockets. All you have to do is scrape a little into your mixing bowl until you hit your magic number.

If I'm not baking, I'm not measuring or weighing You are absolutely right, though, a scale is a really useful kitchen tool for more than baking. I do own one. It's a cheapo, but it's accurate.

 

[xSauronx]

A decent scale is less than $20 and a good scale is less than $30.

It's not even just for baking. How many times have you hated measuring out sour cream, honey, peanut butter, tomato paste, shortening, butter, etc. Well once you figure out the density of these ingredients (available on USDA website) no longer you will have to get a measuring cup or measuring spoon dirty, or try to futilely pack down the ingredient into the corners so you don't get air pockets. All you have to do is scrape a little into your mixing bowl until you hit your magic number.

i have one, i just really dont like using it. its less annoying to use the push-cup or something else than the scale. had another one before this one...same thing. it was just an annoyance that was greater than the other annoyances.

 

[Howard]

i have one, i just really dont like using it. its less annoying to use the push-cup or something else than the scale. had another one before this one...same thing. it was just an annoyance that was greater than the other annoyances.

You put your stuff in a bowl... it's LESS than what you do otherwise.

 

[xSauronx]

You put your stuff in a bowl... it's LESS than what you do otherwise.

until the scale powers itself off because something came up and i took more than 2 minutes to do something to it. then its a $20 bowl pedestal. those things could be ridiculously more useful. maybe. maybe theres some deluxe model that does more useful things than weighs and tares, but im not really interested.

seriously, i understand youre trying to help. i bought the scales to start with because i understood the benefits...but i very rarely use it. i bake a lot. if it really made things easier and my food that much better, id take it out of the drawer. but for me...it really doesnt. i use it now and again, but its rare.

 

[JulesMaximus]

2008-12-08
----------Cutlery

Kitchen shears - can be found for $20 or less
8" chef's knife and 4" parer combo
Japanese Western-style knives (Kagayaki KV-6 in particular)
Or the classic Tojiro DP
Or my favorite, the Chinese cleaver
10" bread knife
12" slicer
Boning knife
----------Cookware

Fantastic starter set
10" and 12" stainless steel skillets
Roasting pan with V-rack
12" non-stick skillet
12" cast iron skillet
2-qt sauciér
Cast iron Dutch oven
12-quart stock pot
Charcoal chimney
Charcoal grill, the classic

----------Appliances

Aeropress coffee maker
Stick blender
Cuisinart 7-cup food processor
Slow cooker
Spice grinder
Ice cream maker

----------Bakeware

Borosilicate baking dish
Aluminum half sheet pans
Cooling rack
Silicone mat
Pizza pan/screen
Tart pan
Pastry cutters

----------Tools

Food mill
Measuring spoons
Oven mitts
Counter cover
Ladle
Balloon whisk
Silicone spatula
Bowl scraper
SS spring-loaded tongs
Slotted turner/spatula for fish or whatever
Pie server
Pyrex 4-qt mixing bowl
Pyrex food prep bowls
Porcelain mortar and pestle (set of 3)
Probe thermometer
Fridge thermometer
Oven thermometer
Fat separator
Spray bottles
Silicone mat set
Squeeze bottle, 12-pack
Silicone basting brush
Baster
Pepper mill
Microplane fine grater
Microplane coarse grater
Microplane extra coarse grator
Melon baller
Pizza cutter
V-slicer
Salad spinner
Egg slicer
Digital scale
Oil mister
Shelf liner

Any suggestions/comments?

No rice cooker?

 

[Howard]

Added

 

[gotsmack]

I think the 12" it too big for the nonstick. An 8" nonstick is the right size since it is only really good for making multiple eggs or pancakes back to back. Make sure to get one that is oven safe since you'll get the most out of it by making things like tarte tatin.

I didn't see a rolling pin on your list.

for the cast iron skillet, I think you should also add an option for carbon steel.

a large stainless mixing bowl is nice to have as well.

 

[sjwaste]

I think the 12" it too big for the nonstick. An 8" nonstick is the right size since it is only really good for making multiple eggs or pancakes back to back. Make sure to get one that is oven safe since you'll get the most out of it by making things like tarte tatin.

I didn't see a rolling pin on your list.

for the cast iron skillet, I think you should also add an option for carbon steel.

a large stainless mixing bowl is nice to have as well.

A 12" non-stick pan is great. Whenever I scramble eggs for breakfast (two of us), that's what I use. 3 eggs each.

Good call on the mixing bowls. You can never have enough. I prefer glass since they double as storage containers for leftovers sometimes, and also because they're non-reactive. Stainless is nice because it doesn't matter if you drop it.

 

[Howard]

I think the 12" it too big for the nonstick. An 8" nonstick is the right size since it is only really good for making multiple eggs or pancakes back to back. Make sure to get one that is oven safe since you'll get the most out of it by making things like tarte tatin.

I didn't see a rolling pin on your list.

for the cast iron skillet, I think you should also add an option for carbon steel.

a large stainless mixing bowl is nice to have as well.

Added the rolling pin. Good call.

What does a carbon steel skillet do that you couldn't get from between a cast iron skillet, SS skillet, and non-stick skillet?

EDIT: I think everyone should have a 12" non-stick. Whether you do lots of eggs, an omelet, pancakes, French toast, or even just reheating misc. items, it's very useful.

 

[Dee67]

Outstanding thread.

If you're making your own pizza - to use a screen as posted, a pizza stone is a good investment.

Otherwise, a pizza piel is highly useful - even if you just cook frozen pizzas directly on the rack.

 

[sdifox]

Outstanding thread.

If you're making your own pizza - to use a screen as posted, a pizza stone is a good investment.

Otherwise, a pizza piel is highly useful - even if you just cook frozen pizzas directly on the rack.

pizza stones are dirt cheap these days.

 

[gotsmack]

Added the rolling pin. Good call.

What does a carbon steel skillet do that you couldn't get from between a cast iron skillet, SS skillet, and non-stick skillet?

EDIT: I think everyone should have a 12" non-stick. Whether you do lots of eggs, an omelet, pancakes, French toast, or even just reheating misc. items, it's very useful.

It's an option to have instead of the cast iron. My opinion is that Carbon Steel is superior to Cast Iron.

I don't own any non stick pans and have never felt the need for one. Maybe if I had to cook something sticky that had the consistency of oatmeal I would think about it. But the questions is: why someone would need a 12" non stick? If someone needs 1 non stick pan, it should be an 8". An 8" is enough to make a 3 egg omelet, unless its one of those models with the super flares sides and a very small base, then it is 2 eggs.

The only advantage I see for the 12" is that you can do 2 pieces of French Toast at a time and make super big pancakes. If someone seriously uses a non stick 12" for regular meals, then they would be better off buying a non stick set of cookware.

also add in the word 'enameled' in front of dutch oven, it is misleading when you leave that word out.

 

[gotsmack]

I was about to create a new thread and saw this one.

Woks. Cast Iron or Carbon Steel? I have a gas stove.

I was looking at this - Lodge Pro Logic 14" Cast Iron Wok, Black or 14 Inch Traditional Cast Iron Wokset for cast iron.

Or carbon steel? Like - The Wok Shop's own 14 inch carbon steel pow wok w/ metal handle (hand hammered)

Get the carbon steel. There is too much residual heat in cast iron for asian style stir frying.

 

[Howard]

yi

 

[sjwaste]

Nevermind, not a great deal.

 

[xSauronx]

Get the carbon steel. There is too much residual heat in cast iron for asian style stir frying.

that, and a cast iron wok weighs 400 lbs.

i got one years ago...its good for deep frying over a turkey burner, thats about it. and i now have a le creuset dutch oven i use for that.

 

[Hayabusa Rider]

You could always try the no-knead or low-knead breads. Cooks Illustrated has a fantastic "Rustic Italian Bread".

That's true. Some are very good, and high hydration dough is perfect for a stretch and fold technique of gluten development. The problem is that eliminates many things I like. For example, making bagels and pizza which usually use high gluten flour. My goal isn't to limit what I can do, but rather have all practical options open.

To that end I highly recommend the Bosch Universal. I made a batch of NYC style bagels which use high gluten flour and is only 58% hydration. That means stiff and dry. What resulted were 26 4&1/4 ounce chewy bagels. That's something like 7 pounds for the batch and half that would have sent most if not all Kitchen Aid mixers to the repair shop, with the possible exception of the new 7 qt mixers with the DC motors. Even then I'd be reluctant to do what I did. I had no problem whatsoever and the machine acted like it was on holiday while mixing. I could have done three dozen, but that would involve more time than I had and is really more than I need. It's just about perfect for my needs. That does not mean that KA machines are junk, far from it. My wife is in the process of making a large number of cookies and it's perfect. Smaller batches of bread are fine too. It's just that I've grown beyond the capabilities of the KA. If one is going to be a serious bread baker I highly recommend the Bosch.

 

[Cerb]

The only advantage I see for the 12" is that you can do 2 pieces of French Toast at a time and make super big pancakes.

As for french toast, I've never tried making any in non-stick. SS (+Al) and CI do equally good jobs, and don't stick, anyway.

My go-to pancake pan is an Al-bottomed SS 12" Revere Ware skillet. Why you would need or want non-stick for pancakes, I truly don't know. They just leave a wee bit of brown stuff, that scrapes right off with a turner, after the pan cools down.

 

[RedCOMET]

My wife and my stomach have benefitted from our immersion blender. It has helped greatly with the creation of soups and sauces.

 

[Meractik]

marked for later...

 

[Twista]

hmm old popular thread i dont remember

 

[JulesMaximus]

Added

LOL! :thumbsup:

 

[RagingBITCH]

LOL! :thumbsup:

Ouch...$153? 99% of the people in here wouldn't know what to do with one that fancy. Panasonic has made mid-range ones that last for decades. (My grandmother's lasted 30+ years and only got rid of it once she passed, my parent's lasted 25 years before being upgraded.)

We actually had a Zoj (spelling?) brand one...the electronics on it crapped out after 4 years. Minus the different styles of rice you can cook, I'd say a $40 Panny will suffice for most.

 

[notposting]

I've been doing a lot of cooking since accepting that I am Mr. Mom for the foreseeable future. Using America's Test Kitchen as a resource for recipes, but also their equipment testing is pretty good too, the website subscription is worth the investment if you are starting out, IMO.

It's not in the OP, but for cookware Walmart also has the Tramontina 10 piece fully clad set. If you are just starting out it is probably better than the 8 piece set, it has the 10 and 12" skillets, 12 quart stockpot, 5 quart dutch oven, 2 and 4 quart saucepans. Add yourself a 12" nonstick, a 12" cast iron, and 7 quart enameled cast iron dutch oven, and you are golden.

Few things I've picked up lately that have been very nice additions:
potato ricer
garlic press
salt pig
pullman pan
broiler safe 13x9 pan
roasting pan with rack

One thing I have learned previously in life, especially doing construction/electrical work, is that quality tools are nearly essential in doing a good job. You don't have to buy the most ridiculously priced item in a category (like, most of us don't need Snap-on sockets, but the cheapest dollar store variety are practically useless) but reading reviews and getting something reasonably priced is probably wise.

Nice list, some things I might change but it's a good starting point for sure!

 

[Triumph]

Who can recommend some good flatware, or at least a good place to buy it? I check out the stock at Homegoods/Marshalls/TJ Maxx type stores whenever I'm there, but they're usually 18/0 stainless, or they don't even say what type of stainless, or they're made in China (trying to avoid that).

BB&B has a crappy website, can't sort by price/reviews/top sellers
Amazon just has TOO MUCH STUFF
Overstock, found one candidate, but only one, and a bit more than I want to spend.
Where else should I look?