Kitchen Essentials

[caladein]

Just get a decent chefs knife that is comfortable in your hand.  I would suggest a 10".  I got a good deal on a minimally used 10" Global, and it works fine for slicing fish and sushi rolls, but I hate it for general kitchen work (though the 8" Globals feel fine for that).  Skip the superlight ginsu block set and get one good knife - something with some heft to it.  Chopping is much easier when gravity can do the work for you.

I can't stress enough actually getting out and trying the knife. In addition to being comfortable with the weight, make sure you have enough clearance for your knuckles. It can be the most awesome, for a lifetime, uber chef's knife, but if you're slamming your knuckles every time you have to mince something, it's not worth a damn.

[Sky]

Rice cookers? Hmm, never thought of one and we have rice all the time. I've always just used a pot. For starters, I highly recommend Cook's Illustrated for reviews (they aren't supported by ads) and recipes/how-to. Recipes are just a starting point, the how-to is great because once you get some experience, you'll only use recipes as a guideline, I hardly use them at all, just nip ideas from here and there.

I'm a huge fan of cast iron cookware. That shit will outlast you. I've had girlfriends with those non-stick surface pans that didn't outlast out relationship and cost three times as much. A little care is involved, but I feel it's more than worth it. Just got a nice dutch oven, cast iron with the porcelain coating, for reactive sauces. Contrary to what Evilrider says, you can buy pre-seasoned pans. In fact, I don't think Lodge (one of the big two makers) sells unseasoned pans anymore. You can get Lodge at walmart for under $20 a pan, the dutch oven was maybe $40.

I'm real simple. A few good knives, keep them sharp. For me this means a set of stones and oil, learn how to sharpen blades, it's a useful skill. I do need a good steel, I use the back of a long bread knife for honing and it works ok for now. I'll also echo knuckle clearance, my first decent knife was a gift and a total knuckle-slammer. Things are much better now. I have a chef's knife, a thin boning knife, a medium sized all-purpose, and a couple paring knives. Pans, a variety of cast iron: 2x12", 1x10", a couple 4-8". Pots, dutch oven (aforementioned). Need a couple good saucepans, waiting to find a good deal on one of those layered copper-core deals from the local copper shop.

That's it for core cookery. Some measuing cups and spoons, a 2c liquid measure. Two whisks, large and small (pan sauces!). Serving spoons, spatulas, tongs, wooden spoons. At some point getting some good thermometers is a good idea, at least a quick-read to check roasts. Cutting boards, I have several: lg plastic reserved for raw meats, lg wood all-purpose (except raw meats!), sm plastic, medium bamboo. I used to use my bamboo steamer alot, I need to break it out again. Probably be good to have a few oven dishes, I have one 2" dish and one 6" dish plus a couple cookie sheets and wire racks (for cooling). Just got a pizza stone I'm happy with, but I'd go with basic terra cotta tiles next time (it was a gift). Veggie peeler mentioned, and be creative. I love slicing elephant garlic with mine (stolen from Jacque Pepin). I love the silicone revolution.

But really, with just a couple good pans, knives and a single pot, I do 90% of my cooking.

I learned to cook watching Pasquale years ago on tv. Then Pepin, Alton, general Food tv stuff. Chill out with some good Food tv and you'll get in the swing of things. I started with a Good Housekeeping cookbook that is still my standby even though I've got about a dozen cookbooks now. One thing to remember about using professional gear...they have professional dishwashers :) As a musician, I've spent more than my fair share of time washing dishes (actually another place where you can learn a lot about cooking if you're pro-active, I usually would move into food prep in any restaurant).

ALSO, get a stone and learn how to sharpen a knife on it.  A good knife is worth shit if it is not sharp.  I bought my parents an electric knife sharpening machine that cost like $100 and it doesn't do shit.  Just get a stone.

Heh. Same. I sneak into my mom's house when she's on vacation and sharpen her knives with my stones now. She thinks they are great knives that never get dull. Before I did this, she was always cutting herself because her knives were dull.

[MisterNoisy]

Late to the thread, but thought I'd add my $.02:

Anodized aluminum cookware set ($100 or so) - Surface lasts forever, and it's non-reactive

Cast-iron skillet ($15-30) - A splatter guard ($2+) is a good idea too.

Cast-iron Dutch oven ($20-40)

Stock pot ($15+)

Chef's knife or Santoku for bulk work, Paring knife for small work, Bread knife ($50+)  Big knife sets look cool, but these are the essentials

Stone and steel for knives ($25+) - Cheap stamped knives you take care of are tons better (and safer) than expensive forged ones you don't.

Y-handle Peeler - ($5-10)

Big Poly cutting board for heavy work and a bunch of those flexible cutting sheets in varying sizes for everything else ($20-30) - One advantage these have over wood is that you can throw them in the dishwasher, and you can roll the flexible ones to make moving stuff around after you've cut it a ton easier.

Tons of cotton dishrags ($5-10) - Used for cleanup, as substitutes for cheesecloth, and if you dampen one slightly, they make any cutting board non-skid.

Pyrex baking dish - The large rectangular one is a must - add others as needed ($15+)

Nesting glass/Pyrex bowl set for prep work/ingredients/mixing ($10+) - 'Organization will set you free' - Alton Brown

Stainless Steel mixing bowl or 2 ($5-10)

Board scraper ($5-10) - I can't recommend this enough, especially at the price.

Sheet pan or two ($10+)

Measuring cups/spoons ($5+)

Tongs - get 2 ($10+)

Potato masher ($5)

Plastic/wooden utensil set ($5-15) - Spoons, spatulas, ladles, etc.

Balloon whisk ($5-10)

Box Grater ($5)

Optional, but I love mine - Microplane grater ($10)

Also:

Parchment paper, Heavy-duty aluminum foil, plastic wrap - keep some of each handy at all times.

One thing I'd also recommend for making life a bit easier - Corningware or similar dinnerware (Corelle makes a number of styles for ~$30).  It's tough as hell, easy to take care of, and almost imposible to break without seriously attempting to do so.  Later on, you can buy heavier/fancier stuff to pull out for company, but I still use the Corning/Corelle stuff for day to day eating.

[Ookii]

A Dutch Oven is a kitchen essential? 

I'd rather replace that with a crock pot.

[Sky]

Not essential, but I've been digging Mjolnir lately. That's what I call my kitchen hammer/tenderizer. Made some great scallopini chicken last night. I'm the leftover king, you'd never know half my dishes are just crap lying around the fridge, which is why I was pushing theory over recipes earlier.

Last night I had intended on making garlic lime chicken, got home and remembered I had a bunch of fresh basil to use and make a tomato/basil thingy with some leftover tomatoes, garlic and shallots. A bit of mozz over the top from pizza sunday night (my killer tomato/basil/pepperoni/mozz quick pie).

[Murgos]

Ignore these people.

Go ask your mom for her old pots and pans and a couple of dishes and whatever she can spare.  You know, the old crap in the corner under the sink.  Buy the cheapest set of utensils you can find.

Use that crap for a couple of years until you get married and your (new) wife will get all that stuff with the wedding registry and save you the hassle.  If it turns out you're gay or un-marriageable you can start picking up pieces here and there as you need them/the old stuff wears out and you actually have a clue as to what you need/like.

[Yegolev]

It is true that your wife will systematically eradicate who you were before you married, including your kitchenware, so all this is likely temporary.

About materials, I went with stainless steel because I did not want to eat anymore teflon or aluminum.  You get what you want.  I have stopped using antiperspirant as well, that shit's full of aluminum.  The directions on the stainless pans say not to use anything really abrasive, but I haven't had any problems with it.  I use one of those green plastic scrubpad/sponge combos, works fine.  If anything is cooked onto the bottom, seriously just boil some water in there and it will come right off, just scrape it with your hard spatula.  Doesn't usually require more than a few scrapes, works just like the habachi at a japanese steak house.  The most efficient way to clean a motherfucker is to pour water into the pan right after you finish cooking, the water will lose its mind and remove everything you cooked into a black oblivion.

I also have some Vision pots that work pretty well but they cook very differently from a stainless pot.  I like using them for boiling things with lots of water but I wouldn't call them necessary.

[MisterNoisy]

A Dutch Oven is a kitchen essential? 

I'd rather replace that with a crock pot.

Maybe not essential, but very very handy, especially if you like to cook chili/gumbo/braised Italian-style stuff you finish in the oven, etc.  And like the iron skillet, you only have to buy one, ever.

[NiX]

Ignore these people.

Go ask your mom for her old pots and pans and a couple of dishes and whatever she can spare.  You know, the old crap in the corner under the sink.  Buy the cheapest set of utensils you can find.

Use that crap for a couple of years until you get married and your (new) wife will get all that stuff with the wedding registry and save you the hassle.  If it turns out you're gay or un-marriageable you can start picking up pieces here and there as you need them/the old stuff wears out and you actually have a clue as to what you need/like.

I've already tried to pry most of my moms cast iron stuff from her, but she won't let them go and if I stole them she'd come kill me. I fear her. Also, I don't plan on getting married any time soon. I still have 2 years left of school and I have to work off my $33,000 debt from said school before I invest in a wife.

[Signe]

YOUR WIFE IS NOT AN INVESTMENT, SHE'S YOUR SOULMATE.  Sheesh.

Also, if you enjoy camping (which I don't), a lot of that cast iron comes in handy.

[Sky]

Unless your wife doesn't know how to cook and her kitchen knowledge is how to microwave a hot pocket. I've got her right where I want her!

[Nebu]

YOUR WIFE IS NOT AN INVESTMENT, SHE'S YOUR SOULMATE.  Sheesh.

Very true.  I can tell you from experience that EX-wives are the investment.

[SnakeCharmer]

Signe is 100 percent right.

A wife is not an investment.

A wife is an expense.

[NiX]

Cockles to all you grammar Nazis!

[Nebu]

Should have, should have, should have!  Should've is not the same as "Should of".

Sorry... a pet peeve.

[Bunk]

Great thread, though I think a lot of it is aiming a little over the head of a newbie in the kitchen. Especially if he's expecting a slew of wedding gifts in the future.

That being said, go through the thread and get what you can afford. Stay away from Home Outfitters/Home Sense - those are trendy homestores which equals markup. Stick with Sears, Zellers, etc.

I understand why everyone is saying cast iron, but personally I don't think its the easiest stuff to learn to cook with. A good big, well seasoned cast iron Wok is awesome, but I wouldn't live without my non-stick mini wok. Sometimes I just need to fry/heat something fast without hassle, and a small non-stick wok is awesome for that, and really fast to clean. For people like me that like to cook but hate to clean, fast cleanup is vital.

Yes to a rice cooker. I haven't made rice in a pot in years.

I also love my slow cooker. Great for chilli's, stews, soups, pulled pork, anything that needs to simmer a long time. Also works really well in the summer for doing roasts when you really don't want to be turning on the fucking oven and raising your aparment temp another 5 degrees! I did a top sirloin roast in mine last night in about 2.5 hours just by using the high setting. Took about two minutes to prep the roast before hand, and I'll be eating beef dip all week.

I agree with the idea of learning to cook by doing it, but you should get a few basic recipies to get the idea of what things work together. Also, and this is vital, learn the basic priciples of making a sauce. 1 cup chicken stock, 1 tablespoon each flour and butter. Melt the butter, add the flour, add the stock. Learn it well, learn how it thickens, then play with adding other liquids and ingredients.

Or be lazy like me and keep lots of Campbells Mushroom Soup around.

[cmlancas]

Top sirloin for a pot roast? Must be a high roller :)

(I recommend chuck meat because it is less spendy!)

[Bunk]

I just can't make myself by chuck. I grew up with a mom who really knows how to cook. For her, prime rib was the only type of roast in existence.

I can't afford a $30 prime rib, but that $15 top sirloin is going to last me most of the week.

[cmlancas]

What's so wrong with chuck meat? If it is too fatty for you, buy a first cut (closer to the rib rather than the other side) and seam a little fat out of the meat. It's what I do and sometimes if I catch a meat market that has no idea what they are doing, I get some delmonicos (chuck eye steaks) for $2.49/lb.

I definitely wasn't saying that it wasn't going to be amazing, but I'd say 95% of pot roasts are some sort of chuck roast and top sirloin just surprised me. :)


And as far as prime rib goes, sure you can. You just need to find it when it's closer to the top sirloin price. Where I work, rib roasts go on sale for $1/lb more than a top sirloin costs at full retail.

[Yegolev]

I have since figured out what a sharpening steel is, and that I don't want to pay $85 for a knife.  Nor $29 for a sharpening steel, surely these can be had for cheaper.  To Wal*Mart!

[Nebu]

I have since figured out what a sharpening steel is, and that I don't want to pay $85 for a knife.  Nor $29 for a sharpening steel, surely these can be had for cheaper.  To Wal*Mart!

Keep in mind a couple of things:  You do get what you pay for in terms of quality with kitchen gear.  Being that most people keep it for years, the extra expense to own quality kitchen tools is quite low over the long run.  This becomes VERY apparent the first time you own a set of quality cookware.  Good heat distribution can make a world of difference in some dishes.

[Bunk]

What's so wrong with chuck meat? If it is too fatty for you, buy a first cut (closer to the rib rather than the other side) and seam a little fat out of the meat. It's what I do and sometimes if I catch a meat market that has no idea what they are doing, I get some delmonicos (chuck eye steaks) for $2.49/lb.

I definitely wasn't saying that it wasn't going to be amazing, but I'd say 95% of pot roasts are some sort of chuck roast and top sirloin just surprised me. :)

And as far as prime rib goes, sure you can. You just need to find it when it's closer to the top sirloin price. Where I work, rib roasts go on sale for $1/lb more than a top sirloin costs at full retail.

I usually look for what the supermarket calls a rib roast rather than a prime rib, as they are usually substantially cheeper. This was just a case of the store I was in only having three choices at the time: Blade, Top Sirloin, or Prime Rib.

I only moved back to my area a couple months ago, so I'm still finding the local meat markets and such. I did find a nice one that offers 1.5 inch think ribeyes (my favorite BBQ cut) so I'll have to see how thier roasts are.

[Yegolev]

You do get what you pay for in terms of quality with kitchen gear.

No doubt, but I am hardly the Andre Agassi of cooking and am going to do my research first.  It seems unlikely that I am going to appreciate the differences in any two forged-german-steel knives, plus the ones I have now are just not good.  I do know that I do not need a Shin knife -- or anything Japanese for that matter -- and I am actually going to check Walmart for the sharpening steel.  When I do buy a chef's knife, I'm looking at something middle-of-the-road, or wherever the price-to-quality curve enters "I can't tell if this one is better or not" land.  Today I handed some very expensive knives, so next up are the very cheap knives.

[cmlancas]

I usually look for what the supermarket calls a rib roast rather than a prime rib, as they are usually substantially cheeper. This was just a case of the store I was in only having three choices at the time: Blade, Top Sirloin, or Prime Rib.

I only moved back to my area a couple months ago, so I'm still finding the local meat markets and such. I did find a nice one that offers 1.5 inch think ribeyes (my favorite BBQ cut) so I'll have to see how thier roasts are.

Remember that a ribeye steak is only a sliced rib roast. At many markets it is less spendy to pick up a whole rib or a big portion and cut it yourself.

For example, I know that my local market sells pork rib end roasts at $1.89/lb which make EXCELLENT bbq pot pork (I say this because the country ribs don't fall apart like a boston butt does, rather, they make nice cubes) when you bone out the meat and cut the country ribs and get this, the rib roast leaves you with a half rack of baby back ribs -- $1.89/lb. I buy them by the twos or threes and just freeze what I can't use.

[Ookii]

You do get what you pay for in terms of quality with kitchen gear.

No doubt, but I am hardly the Andre Agassi of cooking and am going to do my research first.  It seems unlikely that I am going to appreciate the differences in any two forged-german-steel knives, plus the ones I have now are just not good.  I do know that I do not need a Shin knife -- or anything Japanese for that matter -- and I am actually going to check Walmart for the sharpening steel.  When I do buy a chef's knife, I'm looking at something middle-of-the-road, or wherever the price-to-quality curve enters "I can't tell if this one is better or not" land.  Today I handed some very expensive knives, so next up are the very cheap knives.

I can certainly say without a doubt you will notice the difference between a Henckel and a Kershaw Shun knife, have been give three Shun knives as a birthday gift from schild and friends.

I'm afraid of waving it around for I might cut a hole in time and space itself.  Onions stand no chance.

[Yegolev]

Maybe I should get one of those chainmail gloves when I get my $85 knife.

[Arrrgh]

Knives are all about the handle feel. Go to a shop that stocks a lot of types and see which feel right.

[Nebu]

I wasn't trying to suggest that you should go out and buy crazy expensive stuff.  I was more suggesting that if you consider it an investment over the life of the equipment, that good stuff more than pays for itself over time. 

[Yegolev]

Knives are all about the handle feel. Go to a shop that stocks a lot of types and see which feel right.

The Global felt very nice.  It's on the consideration list.

EDIT: http://www.metrokitchen.com/product/GL-G-2

[Numtini]

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...

Do you have Ikea? This is everything you need right here: http://www.ikea.com/us/en/catalog/products/60065946

It's all junk. Get it now, figure out what you use frequently, and then upgrade the stuff you use to better stuff if you think you need it. As with everyone I'd recommend a cast iron frypan and a rice cooker. Our rice cooker, to be honest, is a $10 job from Target. If you're doing a lot of Asian food a better quality one might be a good investment.

For knives, find something that fits your hand and you're comfortable with. I used to love little utility knives and did everything with them, now I do everything including fine work with an 8" chef's knife. Bendy knives are of the devil so pick up something that feels solid. I've heard wonderful things about Global knives in particular, but I have a $20 plastic handled knife from Target. It doesn't hold an edge well, so I sharpen it more often. But it's solid and works well in my hand.

[Yegolev]

Kitchen porn is one of my weaknesses.  Hopefully the basics were covered way back.

[Ookii]

Oh and I forgot, if you're strapped for cash purusing the non clothing section of Ross yields great results, especially in odd glassware.

Of course who knows if they have that up North; Whatever equivalent store that sells overruns and surplus clothing and junk would suffice.   

[Bunk]

Do you have Ikea? This is everything you need right here: http://www.ikea.com/us/en/catalog/products/60065946

We have streets named after our Ikeas up here, I shit you not:

http://maps.google.com/maps?f=q&hl=en&geocode=&q=sweden+way,+richmond+bc&sll=37.0625,-95.677068&sspn=46.764446,81.738281&ie=UTF8&ll=49.19111,-123.081148&spn=0.00237,0.004989&t=h&z=18&iwloc=addr&om=1

[Arrrgh]

Epic chef's knife

http://www.amazon.com/Onion-Shun-8-Inch-Chefs-Knife/dp/B0007IR2MO

[cmlancas]

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.