Kitchen Basics from Gourmet Food Plaza

Kitchen Basics A soild foundation for the beginning cook from
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Kitchen Basics, the following is a cooking arsenal to help you get the job done in the Kitchen

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Kitchen Basics
A solid foundation for the beginning cook - Equipment, Ingredients, Terms and Techniques, How to Read a Recipe

Starting a Kitchen

Life isn't fair to most beginning cooks. Just as the interest in good cooking begins to develop, some recipe writer demands the use of a piece of equipment probably not found in your kitchen. Good tools make a kitchen work easier, although a sautéed chicken doesn't taste any better coming out of a copper sauté pan over a stainless steel skillet. If you buy a few quality tools for your kitchen before you spend all your money on fancy serving pieces, you'll have more fun cooking and get better results. The following is a cooking arsenal to help you get the job done in the kitchen with least frustration

Cookware

Its overwhelming to walk into a kitchenware store and try to decide what saucepan or frying pan to buy, let alone a set of cookware, here is a suggested list of cookware that will cover most kitchen requirements

* 1 1/2 to 2 quart saucepan with lid
* 3 1/2 to 4 quart saucepan with lid
* 8 to 10 quart stockpot with lid
* 8 and 12 inch frying pans
* 10 inch nonstick frying pan
* 3 and 6 quart straight sided frying pans with lids (Dutch sauté pans)
* Broiler roasting pan

Go through your kitchen and see if any of your equipment matches this list. Decide if it is in good shape If it burns everything you put into it because it is so thin and lightweight, it's time to replace it. Cookware, that lasts is expensive, so replace your pans as your budget allows. It is better to have fewer pans of good quality than a whole brand new set that won't hold up over time What is the best cookware? Most don't have complete set of any particular brand of

cookware, because different materials are better for different cooking tasks.

* Saucepans - 1 1/2 to 2 quart saucepan with lid is the right size for cooking rice or vegetables, or warming small amounts of food. The larger 3 1/2 to 4 quart saucepan with lid is used for cooking small amounts of pasta, boiling vegetables, making pudding and heating soups. Good choices are All-Clad, Chantal SL and Cuisinart Commercial cookware in these sizes because they cook evenly with no hot spots.

* Stockpot - For large batches of soup, stews and sauces a 8 to 10 quart stockpot with lid. If you are only going to cook pasta in this size pot, an inexpensive aluminum pan will work well. (untreated aluminum will react with acid foods such as tomatoes, so avoid it if you plan to use the pot for multiple purposes.) Good choices for this size range are All-Clad or Cuisinart Commercial. Le Creuset is also a good choice but is heavy.

* Frying Pans - A well seasoned cast iron 8 to 12 inch frying pan is great for frying fish, chicken, potatoes and sautéing meat it browns the food so well. A 10 inch nonstick frying pan for scrambled or fried eggs, or any low fat frying. Don't buy a cheap one it won't last, good choices are All-Clad, Caphalon, Meyer (heavyweight only), Scanpan and T-Fal..

* Large Straight-Sided Frying Pans - A good all-around pot for braising meat, cooking pot roast, roasting chicken (use the larger size pan), and cooking vegetables in a 3 or 6 quart straight-sided frying pan, preferably with ovenproof handles. Good choices All-Clad, Chantal SL, and Cuisinart Commercial.

* Broiler/Roasting Pan - Usually about 2 inches deep and made of stainless steel or aluminum, sometimes in a no-stick finish. Some have a slotted cover, which serves as a broiler rack, or a heavy wire rack, which fits inside the pan

Some comments on the brands that have been mentioned ( All Clad , Cuisinart and Chantal's) are made of durable stainless steel and feature added layers of copper or aluminum on the bottom (and all the way up the sides on All-Clad), whichspreads heat evenly. This

layering of metals is known as sandwiching. Copper and aluminum are great conductors of heat, making them ideal materials to sandwich between an outer and inner layer of stainless steel. Stainless steel on the inside of a pan is perfect because it is totally nonreactive to foods. For the outside of a pan, stainless is desirable because of its beauty, low maintenance and durability. Copper Cookware is beautiful also but be prepared to do some polishing.

Good cookware costs money. PAY IT! Nothing is as frustrating as when preparing a meal and watching food burn in the bottom of lightweight, inexpensive pans. The heavier construction of better quality cookware will make life in the kitchen easier for many years. Cheap cookware wastes expensive food.

View our selection of Pots and Pans in our Cookware Department

Cutlery

High carbon stainless knives are recommended for the kitchen. They don't rust or discolor when used on acid foods. High carbon stainless is softer than old fashioned stainless, so knives can be kept sharp by using a sharpening steel.
A basic knife collection

* 8 or 10 inch chef's knife
* Stainless steel bread knife
* 3 or 4 inch paring knife
* Sharpening Steel

Choose a knife that feels comfortable in your hands, good choices are Dexter (Russell Harrington), Henckels, Marks, Wusthof-Trident, Forschner, Chicago Cutlery. Avoid the knives that are guaranteed to be sharp for thirty years, the ones that you see slicing through logs, cardboard, or tin cans on late night television.

Good knives are an investment and should last for years.


	Henckel Five Star Block Knife Set - 9 Piece

View our selection of Kitchen Knives

Thermometers

Instant-read thermometer - a small-dial, thin-shaft, all-purpose tool used for measuring the temperature of everything from roast chicken to grilled fish. Most read from 60 F to 220 F, , giving a reading in a few seconds, and make a very small hole in meat, poultry or fish. Do not leave these thermometers in the oven. A great tool to know when something is cooked to the required temperature. Good choices are Northwest Component Design's Insta-read, Cuisinart, Taylor, and Tel-True.

Oven thermometer - Helps you find out how far off your oven's thermostat may be, so that you can adjust the temperature dial accordingly. Place on a middle rack, and check 15 to 20 minutes after the oven has been set to the desired temperature. Good choices are the same as above.

Cutting Boards

Polypropylene cutting board - Easy on knives and goes into the dishwasher for cleaning and sanitizing.

Wooden carving board - Buy one with a moat and well, the moat collects the juices while carving chicken and roasts, and the well traps the juices.

Measuring Tools

Measuring spoons - A set of stainless steel measuring spoons that won't corrode in the dishwasher or while sitting in salad dressing or other acidic foods.

Dry measuring cups - A set of stainless steel measuring cups, 1/4 cup to 1 cup. Plastic works well also

Liquid measuring cups - Glass or clear plastic, 1, 2 and 4-cup measures with see-through markings and pour spouts.

Mixing Bowls

A set of mixing bowls, 2, 3, 4 and 6-quart. Available in stainless steel, heatproof glass, ceramic and soft or hard plastic. Stainless steel will last the longest, but colorful plastic pleases the eyes and is quieter while stirring. Buy the larger size, you can always do a small job in a large bowl.

Other Utensils

Baking pan - A 9 * 13 inch glass or metal baking pan with sides 1 to 2 inches high is useful for cakes and roasting meats.

Baking (cookie) sheet with sides/jelly roll pan - Made of aluminum or stainless steel and also available with nonstick coating. Sizes vary, 10 * 15 and 12 * 18 inch are common sizes. Sides of 3/4 inch or more allow batters to be poured into the pan, such as for layer cakes or brownies. This pan can also be used as a broiler/roasting pan when fitted with a rack

Cake tester - A thin wire with a handle used to insert into cakes, batter breads to check doneness. A toothpick will work in a pinch.

Colander - Available in plastic or metal for draining noodles, fruits and vegetables. Stainless steel is better as it dries better in a dishwasher, doesn't corrode and won't melt.

Cooling rack - A flat, wire rack used to cool breads, cakes and cookies.

Flexible rubber spatulas - Large and small sizes, indispensable for scraping the last scrap of food from measuring cups and bowls and for certain mixing jobs.

Fresh pepper grinder - Freshly ground pepper is a must, so a grinder is a must have for the kitchen. They come in wood, plastic and steel. Have a utilitarian one for the kitchen and a nice one for the table. A company called Olde Thompson makes good wooden pepper grinders and a good quality steel ones are made in France by Perfect.

Garlic press - A metal or plastic tool that squeezes a clove of garlic through small perforations.

Grater - A stainless steel four-sided grater gives a choice of grating coarseness and won't rust

Gravy strainer (fat separator) - looks like a measuring cup with a spout that pours liquid only from the bottom of the cup. Since fat rises to the top of liquids, the juice that is poured is mostly fat free.


	Pepper Chef Electric Mill, Chrome

Some models have a spring-loaded opening at the bottom instead of a spout. They are made off clear, heatproof plastic or glass.

Juice squeezer - A fluted, cone-shaped tool used to extract the juice of citrus fruits. Can be manual or electric.

Mortar and pestle - A marble, wood or ceramic bowl along with a bulb-shaped pounder used for crushing herbs, spices and seeds into powders and pastes.

Muffin pan - A 12-cup version is widely available in every material from plain aluminum to nonstick coated steel or aluminum.

Pastry brush - One with natural bristles about 2 inches wide, with a wooden handle.

Roasting rack - Flat one, but an adjustable V-shaped roasting rack is the best choice.


	Citrus Juicer

Salad spinner - This plastic gadget is the easiest way to dry greens for salads so that the dressing stays on the greens.

Sifter - For lightening flour mixtures and mixing in leavenings and seasonings, made of tinned steel or stainless steel. Tinned steel cost less, but will eventually rust.

Slotted spoons - A large spoon with holes. Used to remove solid foods from cooking liquids.

Stainless steel wire whisks - 8 and 12 inch whisk are used for mixing sauces.

Strainers - A bowl-shaped, metal mesh device used to separate solid foods from cooking liquids.

Tongs - 9 to 10 inches long, preferably spring-action and made of stainless steel

Vegetable peeler - The swivel-action, metal-handle variety is available in left and right handed models. Buy the sharpest one you can find. The carbon steel (not stainless) blade looks rusty after use but is sharper.

Wok - Optional, but ideal for stir-frying.12 to 14 inches in diameter and made of heavy-gauge steel, which needs to be seasoned. Woks that are used right on a cooktop are preferable to those that have their own plug-in heating unit.


	View our selection of Woks

Wooden spoons - Buy several sizes and shapes, perhaps 8 to 14 inches in length.

Zester - A handheld gadget that removes the zest of fruit when drawn across the skin of the fruit.

Larger Equipment

Blender - A high quality food processor is more versatile, but nothing works better for pureeing soups.

Food processor - Buy a quality machine or don't buy one at all. Cuisinart makes the broadest range of sizes and is the most powerful in its class. Buy the largest you can afford, they chop more uniformly and perform better when handling heavier tasks such as making bread dough or cookies.

Microwave Oven - Used for melting and reheating. Buy the largest you can fit in your kitchen, with electronic controls, 650 or 700 watts of power, removable or recessed turntable and 5 to 10 power settings.

Stand or handheld mixer - A stand mixer is built into a large metal or plastic housing onto which its bowl is placed. Just turn on the machine and watch the mixing take place. KitchenAid is the most universally available premium brand; lots of cooks like the British import, Kenwood. Small, portable handheld mixers are fine for light-duty jobs like whipping cream; cookie dough requires one of the heavy-duty brands, such as Krups.


	Cuisinart Prep 11 Plus Food Processor

You'll find everything you need in our Kitchen Department

A Guide to Ingredients Culinary Terms and Techniques How to Read a Recipe

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