Thursday, January 13, 2011

What Every Kitchen Should Have

After cooking at a professional kitchen at school and my own (very well equipped) kitchen at home, I decided to write a list of what gadgets, utensils and equipment kitchens should have in order to cook meals regularly. I cooked in several ill equipped kitchens last year of relatives and if they would just get the basics, cooking would be so much easier and enjoyable. Compare your list to mine and see how you come out.

The MUST HAVES (the minimum):

Four burner cook top (gas preferred) All four should work properly.
Single oven (electric preferred) Double Oven preferred
Stand Mixer (Kitchen Aid is awfully nice)
Microwave oven
Refrigerator/Freezer
Canisters to hold flour and sugar (at least 1/2 gallon)
Automatic dishwasher
Blender
Can Opener
2 compartment sink
Two 12 inch saute' pan (Non Stick)
Two Stainless Steel Skillets ( 9" and 12")
2 quart saucepan
1 1/2 quart saucepan
1 quart saucepan
Dutch Oven (1 gallon)
Stock Pot (2 gallon)
2 cookie sheets
2 muffin pans
2 Pyrex glass 2-quart Baking dishes
2 9" X 13" Pyrex glass baking dish
1 9" X 13" Baking pan
2 pie plates (12")
2 12" cooking racks
Strainer
1 set of measuring cups
1 set of measuring spoons
1 Pyrex measuring cup (1 cup)
1 Pyrex measuring bowl (4 cup)
1 Pyrex measuring bowl (2 quart)
2 mixing bowls
3 2-quart Serving bowls
Roasting pan
Vegetable Peeler
Chef's knife (French knife)
Paring knife
Bread knife
Utility knife (8")
Santoku knife (7")
Butcher knife
Melon Baller
Cook's Fork
4 Spatulas (Use plastic Spatula on nonstick cookware)
2 Rubber Spatulas
2 slotted spoons
2 solid spoons
Tongs
2 Wire Whips
Cheese Grater
Colander
Wire Mesh Skimmer
Bench Scrapper
Pie Server
2 Ladles
Meat Thermometer
Digital scale
Electric Mixer
Toaster
Steamer
12 piece table setting (plates, bowls, drinking glasses, forks, knives, steak knives, spoons, saucers)

Food to always have on hand:

All Purpose Flour
White Sugar
Brown Sugar
Bread Crumbs
Eggs
Milk
All the spices (get small containers of less used spices)
Salt
Pepper
Vanilla
Cocoa Powder
Baking Powder
Baking Soda
Yeast
Tea
Coffee
Cooking Spray
Olive Oil
Vegetable Oil
Potatoes
Onions
Celery
Carrots
Fresh Vegetables
Fresh Fruits
Butter
Bacon
Cream Cheese
Meats
Beans
Rice
Honey
Red and White Wine (for Cooking)
Cream
Canned Tomatoes
Chicken Broth
Beef Broth
Salsa
Dijon Mustard
Worcestershire Sauce
Hot sauce (Franks or Tabasco)
Parmesan Cheese
Cheddar Cheese
Monterrey Jack Cheese
Cream of Chicken soup
Cream of Mushroom Soup
Spaghetti Sauce
Dried Pasta (Spaghetti, Penne, Farfalle)

Can you think of anything I left out? Anything you can't live without in the kitchen that I left out? Compare what you have in your kitchen to this basic list. How did you come out?

3 comments:

  1. As far as oil is concerned, you list vegetable oil. Do other oils work as well, (Corn, Canola, Safflower, peanut, others)?? What are the pros and cons?

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  2. There are differenced in oil. Some have a stronger, distinctive taste like walnut, white truffle and olive oil while corn, cottenseed, canola and vegetable are more neutral tasting. Vegetable has a higher smoke point (temperature at which it begins to burn) than olive. Many say olive is healthier but who knows.

    Alway get oil hot before putting food in it or the food will absord the oil instead of cook in it.

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