Kitchen Essentials

[voodoolily]

Should HAVE (I so solly, Nebu!) saw all that coming.

It's "should have seen all that coming" lol.

Uh, I would recommend doing what I do and learn to cook rice in a fucking pot on the stove. It takes 15 minutes and is free. What you do is this: take a small pot and stick your finger in it. Put in rice until it reaches the first knuckle on your fingertip. Then add water until it reaches the second knuckle on your finger. That is the perfect ratio of rice:water, no measuring required. Ask any Asian. Put it on the stove with a lid and bring to the boil, then as SOON as it comes to boil just turn it down to low. Come back in 15 and it's done. If you remove the lid during any of this time you set yourself back a few minutes because the steam escapes.

Wooden spoons I cannot live without. Ikea has those and other cookware/serviceware VERY cheap. You have Ikea, right?

[voodoolily]

I think this thread is more kitchen porn than kitchen basics. I'd love that rice cooker too. I also want a kitchenaid stand mixer with the sausage and pasta attachment packages. A ceramic coated dutch oven...

These are the exact things I told Nix to wait for marriage for. Uncanny, actually, EVERYTHING you mentioned (except the rice cooker). We got the Kitchenaid w/ attachments, the Le Creuset, plus some nice Henckels steak knives, etc.

[Signe]

Kitchenaid is lovely.  I might just buy a new mixer because I want a pink one.  I don't know if you can get pink Le Creuset in the US, but you can in Britain.   Also, I'm sure VDL meant to remind you to remove your finger from the water BEFORE it boils. 

Just sayin'....

[caladein]

Get a Victorinox (Fibrox series is what I prefer) from a factory supply store and a stone. You can put an edge on it that is just as good once you learn how to use the stone. It's not hard at all, imo.

At $20-30, they're pure .

[Yegolev]

Well, hell, for $20 I don't think I care so much how it feels in my hand.

[Arnold]

Should HAVE (I so solly, Nebu!) saw all that coming.

It's "should have seen all that coming" lol.

Uh, I would recommend doing what I do and learn to cook rice in a fucking pot on the stove. It takes 15 minutes and is free. What you do is this: take a small pot and stick your finger in it. Put in rice until it reaches the first knuckle on your fingertip. Then add water until it reaches the second knuckle on your finger. That is the perfect ratio of rice:water, no measuring required. Ask any Asian. Put it on the stove with a lid and bring to the boil, then as SOON as it comes to boil just turn it down to low. Come back in 15 and it's done. If you remove the lid during any of this time you set yourself back a few minutes because the steam escapes.

Wooden spoons I cannot live without. Ikea has those and other cookware/serviceware VERY cheap. You have Ikea, right?

Ehh, might work for you, but that seems like a lot of water with my fingers.  Using fingers for measurement is a fine thing, but nothing is set in stone.  Use common sense and adjust to your hand size.  Find something that works and stick with it.

[cmlancas]

Well, hell, for $20 I don't think I care so much how it feels in my hand.

Yeg, I use these (not the chef's knife per se) all day every day at work. I've even purchased a few through my employer (for $4 apiece :D) for home use. They rock.

[Bunk]

Kitchenaid is lovely.  I might just buy a new mixer because I want a pink one.  I don't know if you can get pink Le Creuset in the US, but you can in Britain.   Also, I'm sure VDL meant to remind you to remove your finger from the water BEFORE it boils. 

Just sayin'....

They are nice, but that pink blender probably cost more than all of my appliances and cookware combined.

[Signe]

Kitchenaid is expensive and not something you need when you're starting out... maybe not at all, ever.  But if you bake a lot, it's invaluable and they last forever. 

[Mrbloodworth]

I love this thing.

[naum]

* Stainless steel pots, if out of price range, ceramic will do, but no cheap aluminum or tacky nostick cookware
* Cast Iron Skillet - especially if you don't have gas range, and have to cook w/electric, makes for even cooking but you have to season pan (you can easily do this and figure out from net search)
* Decent set of knives, that can be sharpened
* Mixing bowls
* Measuring cups/measuring spoons
* A colander (especially if you like pasta)
* A strainer
* Wooden spoons and spatulas
* Spices for cooking - paprika, oregano, basil, onion, garlic, bay leaves, parsley, peppercorns, (sea)? salt, turmeric, sage, chili powder, cayenne pepper, etc.…… …this might be the most expensive part, but it can be built up gradually…

[Arrrgh]

If you've never actually sharpened a knife you should be aware that it's not as easy as people make it sound in this thread. Some people just don't seem to have the knack for it, thus you have roaming knife sharpening trucks and knife shops that sharpen knives for people as a sideline.

[Yegolev]

I know a place to have one sharpened for maybe $5, so I'm not afeared.

[NiX]

I know a place to have one sharpened for maybe $5, so I'm not afeared.

It's cause of your sexy hanes shirt.

[Abagadro]

I've never understood all the love for cast-iron. I hate those things. Take too long to heat up, retain too much heat and require pain in the ass prep/maintenance. A pox on cast iron.

[Yegolev]

I know a place to have one sharpened for maybe $5, so I'm not afeared.

It's cause of your sexy hanes shirt.

The shirt is jammed into your memory, isn't it?  I have others.  I will send pics.

[Numtini]

I've never understood all the love for cast-iron. I hate those things. Take too long to heat up, retain too much heat and require pain in the ass prep/maintenance. A pox on cast iron.

The retain heat is the point. Let's you put a good seer on things without overcooking them inside.

[Bunk]

Which is great if you are making Tuna Tataki. If I'm just trying to thoroughly brown a half pound of ground beef or heat up some left over rice into a quicky pilaf, I'll keep my nonstick frying pan or miniwok, thanks.

[NiX]

I know a place to have one sharpened for maybe $5, so I'm not afeared.

It's cause of your sexy hanes shirt.

The shirt is jammed into your memory, isn't it?  I have others.  I will send pics.

It very much is. I demand more!

[Abagadro]

I've never understood all the love for cast-iron. I hate those things. Take too long to heat up, retain too much heat and require pain in the ass prep/maintenance. A pox on cast iron.

The retain heat is the point. Let's you put a good seer on things without overcooking them inside.

For sear you need heat transfer, not heat retention. That's why copper core works better for searing.

EDIT: Actually, that is simplifying things. Yes, you can get a cast iron pan insanely hot and that will sear well, but you often get spalling from the surface that screws up the flavor. I must prefer copper core because you can get the fond going without worrying about that sort of thing.

[Arnold]

I've never understood all the love for cast-iron. I hate those things. Take too long to heat up, retain too much heat and require pain in the ass prep/maintenance. A pox on cast iron.

The retain heat is the point. Let's you put a good seer on things without overcooking them inside.

For sear you need heat transfer, not heat retention. That's why copper core works better for searing.

EDIT: Actually, that is simplifying things. Yes, you can get a cast iron pan insanely hot and that will sear well, but you often get spalling from the surface that screws up the flavor. I must prefer copper core because you can get the fond going without worrying about that sort of thing.

You guys are starting to sound like Phantom Limb.  "Shopkeeper!  The lady would like to inspect the Wustofs!"

[Numtini]

For sear you need heat transfer, not heat retention. That's why copper core works better for searing.

Alas, when our stove up and died on me, we weren't exactly flush and while I tossed in an extra $50 for a "power burner" it doesn't have nearly the BTUs to put a good sear on anything without using a pan that holds a lot of energy. And with electric, it's just a lost cause. (A gas range is now on my list of mandatory items for buying a house along with broadband and full digital television.)

[voodoolily]

Cast iron is for people who want to properly cook southern food. Cast iron skillet + bacon grease = the only way to bake corn bread. It also fills in nicely as a fry-o-lator when filled with oil or shortening (I used mine to fry up some hush puppies last night, as a matter of fact). Also, if you want to blacken anything it's the only pan that you can get white-hot without it warping or asploding.

And you can use it to keep your husband in line! (Mine, of course, is perfect and requires no line-keeping.)

[Signe]

I can also brown my meat and throw the whole thing into the oven to finish cooking.  Great for a shepherd's pie or just keeping things warm until your ready to serve. 

[Nevermore]

I can also brown my meat and throw the whole thing into the oven to finish cooking.

This is why cast iron pans rock.

[Murgos]

Eh, if you need to maintain a steady heat on something you need a pan that stores heat well.  Cast Iron is a very good and very inexpensive solution for that.  I've ruined enough food due to an electric range and cheap thin pans to be aware of this.

Pancakes come to mind.  A nice even heat and you can make a stack with ease.  Start getting the frickin burner shutting itself off and the thin pan losing it's heat and it's a lost cause, not even real maple syrup can save burnt pancakes with mushy insides.

Cast iron is very easy to clean, just heat it and then stick it under the faucet and scrub.  Everything comes right off, it's not steel, you don't have to worry about the tempering.  Dry it and wipe with a bit of oil and put it away.

[Ookii]

I can also brown my meat and throw the whole thing into the oven to finish cooking.  Great for a shepherd's pie or just keeping things warm until your ready to serve. 

You have to keep it in the oven because stainless steel retains its heat better than cast iron:

The link!

[Numtini]

It also fills in nicely as a fry-o-lator when filled with oil or shortening (I used mine to fry up some hush puppies last night, as a matter of fact). Also, if you want to blacken anything it's the only pan that you can get white-hot without it warping or asploding.

Oh yeah, pan frying. Like for real fried chicken--which is pan fried not deep fried. Absolutely. Cast iron keeps the heat nice and even.

[hal]

This is a thread for a newbie who would like to feed himself well and as cheap as he can. I would like to try to make some sense of the many arguments about pot materials.

1) There is no one perfect material for pots, for all uses, with all stoves.

First the stove top. Electric (I am talking coil elements. Ya, the cheep stuff) takes a while to heat up and really takes a while to cool back down. Some sauces require this kinda temp change. You are not going to make this on that kinda stove top.

Gas. Very fast temp change (flame has no inertia, who knew?) but suffers from turn down ratio. That is trying to get that really slow simmer the flame might go out. Having gas leaking out with no flame will raise your life insurance rates. It is generally regarded as a bad idea. I do not personally recommend it.

There is a new kid on this block but this thread was started by a collage kid so I am gonna ignore it. I am talking about the new generation of induction stove tops. It would seem to have the best of both worlds but does require magnetic pots.

OK. Go in your kitchen and look at your stove top. It is cool we will wait.

Now pot material. Pros and cons. I do not sell housewares and it is all my opinion but here we go.

Cast iron - HEAVY. Do not wash this. All this seasoning stuff is DO NOT WASH THIS. That turns some people off. A well used well seasoned cast pot will add something to your dish. It does spread heat better than other cheep materials but it still gonna have a hot spot on an electric (coil) range. This pot will actually add iron to your diet. Which is a nice thing.

Stainless - Does not conduct heat well at all. Dish washer safe. A house wife's dream. Well if you do not mind raw food with a few burnt spots.

Alumnimum - Reactive, as in tomato and lemon will cause your food to darken (read as in look like shit). I avoid because of links to dementia (there is no proof). Conducts heat really well.

Black aluminum - we are getting pricey but a good conductor, non reactive, not heavy as pots go.

Stainless but with other materials (copper aluminum) layered in - We are not getting pricey, we passed pricey a while ago. I have no personal experience here but there are a lot of believers.

That glass shit you saw the ad where they melted another (metal) pan in? only concider if you need molten metal. Really bad about hot spots.

What do I use? Mostly stainless but I have a gas stove top. I also have a cast iron skillet. I left out porcelain coated steel. It is kinda OK, but chips easily then theres that whole rust thing.

[Samwise]

I am late to this thread and have only skimmed it, but a few people have recommended getting a good German knife and I will second that.  It will make anything you cook that requires chopping go twice as fast, and you will be a tenth as likely to gash yourself.   

[hal]

Sharp knives are safer than dull knifes. There is no question. But in the thread of a clueless collage kid I would tend to say "be carefull". Knife cuts hurt and can be serious. A lot of us like to play in the kitchen. And that is fun and makes for some good eating. But in a thread about a collage kid who would like to make a grilled cheese samwitch or something. Buy a pot, buy a knife and be carefull.

[Samwise]

If the goal is to eat healthier, I would not recommend grilled cheese sammiches.     Eating healthy usually means veggies.  Veggies mean chopping.  No way around it.

[Khaldun]

The New York Times ran a great article this summer on 100 simple meals.. They've got it locked up behind the pay wall but it's a great article, very useful.

As far as cookbooks go, I can't recommend the Silver Palate (now out in an improved anniversary edition) enough--vastly better than the Joy of Cooking, etc.

Essential gear: a couple of good knives. A good castiron skillet (follow directions on seasoning it properly). A pot for boiling water. A smaller pot for sauces. A drainer. A wooden spoon. A couple of storage and mixing bowls. That's the stuff I use pretty much any time I cook.

[Abagadro]

Stainless but with other materials (copper aluminum) layered in - We are not getting pricey, we passed pricey a while ago.

You can actually find some decent copper-core stainless without taking out a second mortgage. Once you get decent at cooking, it is really what I would recommend. Quick heat-up and good transfer. It easily goes into the over as well. My problem is I always remember to put the silicone mitt on when taking it out of the oven, but then proceed to put it on the stovetop to prepare to deglaze, do something else and then grab the handle. Not fun. Some hard anodized (like a Calphalon set or something) would be good to start out with because it has some of the same elements, but isn't as touchy and cleans easily.

Good point on the surface. I remember what a pain in the ass electric ranges were. I've gone from a 70's era coil, to a modern ceramic flat electric to now having a Viking Professional gas range.  It makes a huge difference in being able to control the temp.

[Khaldun]

I'm really not wild about Calphalon, after having had a number of their pots and pans over the years. I don't think they wear well.

I would again recommend a good-quality castiron pan. Once you know how to take care of one, they're extremely versatile--you don't need a no-stick pan if you have one, for example. Plus I think they contribute a good deal to good results for relative novices when it comes to frying or sauteeing. They're also much cheaper, on average, than good-quality high-end cookware of other kinds.

It's worth thinking about getting a good-quality food processor simply because of the range of things you can cook once you have one that might otherwise be labor-intensive or close to impossible. A lot of soups, for example, really need a processor or blender. You can't chop everything in a processor--they make a horrible mess of bell peppers, for example--but it does speed up frustrating jobs like grating cheese, chopping large numbers of onions very fine and so on.