A well stocked kitchen is a necessity for someone who loves to cook. I did not say a large kitchen because I know restaurants that have tiny kitchens and turn out exceptional food. It helps when your ingredients as well as all your cooking instruments are mine en place, meaning everything in its place and accessible.
Here are what I have found to be what I use regularly and I cook/bake daily:
- Electronics: Food Processor (Breville), KitchenAid Stand Mixer, Electric Hand Mixer (Breville), Immersion Blender (Breville), Blender (Vitamix)
- Mixing bowls are huge. I bought mine at Williams Sonoma and they all fit into each other. The smaller ones work great for meal prep and the larger ones work great for mixing.
- Measuring Cups/Spoons in even and odd measurements. Math is not my best subject so having measuring cups in common odd sizes like: 2/3 cup, 1 1/2 cups and 2 cups helps a great deal. Same with teaspoons/Tablespoons, I have all measurements.
- Scale. This is probably the number 1 important tool for those who bake breads or pizzas. I find that since I collect cookbooks from all over the world, most people weight their ingredients. It makes for better accuracy.
- I have a lot of tools such as spatulas, French wooden spoons, and whisks. For spatulas, I like 3: small and regular for basic everyday jobs but a large spatula for FOLDING ingredients into batter. Whisks I like the same, a small for dressings and such, a regular for every day uses such a scrambled eggs or whisking batter, but a large works best for beating egg whites and aerating the batter.
- Several Dutch ovens are helpful when making soups or braising meats. I love Le Creuset. I have some that were my grandmothers. They stand the test of time and it is an exceptional product. You get what you pay for and they have never deviated from quality. Plus I love their colors. I love red and so most of my Le Creuset is Red.
- I am fan of All-Clad. Investing in a good pot and pan set will cover you for life. Take care of it and do not put them in the dishwasher and it will last forever.
- Pasta pot that comes with steamer baskets inside is useful. I love to steam certain vegetables and making pasta is always delicious.
- 2-3 Roasting pans: I have 2 that I use all the time for various meats, fish and vegetables. I also have a large All-Clad one that I use for whole ducks, turkeys or large pieces of meat. This roasting pan came with a rack which is important when cooking meat more than poultry.
- I do have 1 large Scan Pan which are nonstick and eco-friendly. We use this pan all the time for fried/scrambled eggs, homemade pancakes or French Toast, French Omelettes, or grilled cheese. It is easy to clean and I feel good that it is not bad for us to cook on it.
- Bundt pans, 8 inch and 9 inch round and square pans in sets of 2 are important. Loaf pans in standard size as well as mini are always helpful. Muffin pans are important as well. I find having two standard, 12 cup, muffin pans are helpful. Baking sheets in standard size as well as full size make life easier for cookies, sheet pan dinners and broiling peppers or other vegetables.
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