The New York Post has a great article abut the minimum equipment needed for an effective kitchen. It's a great list but I would change a few.
Get two lids if for no other reason: less splatter = quicker cleanup. Two baking sheets and a couple of cooling racks will make baking much faster since you can prep one pan while one is in the oven plus once you bake bacon in the oven you'll never go back to the stove top. Trade the instant read thermometer with a remote thermometer, pick one up at Target for $10 more. It's more versatile and allows you to set alarms when your food hits proper temperatures. Add a wine bottle opener. I'd also splurge and get hard anodized pans. Save money, leave out the mandoline. Cook for a couple months; you'll be slicing like a pro with the chef's knife. A microwave is a must you can use it for more than making popcorn. To clean up make sure you have plenty of tea towels. Use three or four while cooking. Try different colored towels to prevent cross contamination one towel each for raw meats, raw vegetables, cooking and clean up. Green for raw, red for cooked and black for cleanup is my system.
That said Mark's list is complete and would serve any family cook.
A No-Frills Kitchen Still Cooks
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