question I get asked about a lot is what equipment do I use in my kitchen at
home. As a Home Economics teacher I get to see a lot of equipment and try out
lots of cookery techniques. I do not believe you need to spend a fortune or
have lots of fancy things in the kitchen to cook. Simple, reliable equipment is
needed. Here is a list of the things I absolutely have to have in my kitchen:
the right types of a variety of tasks is important. My advice is do not go and
buy a knife block with the knives already in them. They look nice, but are
Hospitality students buy. They are not expensive (lets face it unless you are
a superchef, $300 on a knife is a bit excessive), but are easy to keep sharp
and well balanced. Regardless of the brand, get one that feels balanced and
not too heavy
think are meant to be steak knives but are perfect for peeling fruit, dicing
tomatoes. They cost about $6 each so when they accidentally get thrown out
with the compost, it’s not the end of the world. Having a few the same is
handy when the kids want to help too. That way everyone has a safe knife to
(oh der) and cakes. Honestly, unless you are a keen butcher (a new weekend hobby??) you
don’t need a butchers knife, and unless you love to fish you can do without a
filleting knife (I use them at work, but rarely at home).
need to look after them. I have a magnetic knife rack stuck to my splash back,
and I put all our knives on it. Throwing the sharp knives into a drawer will
dent and dull the blade. Keeping them above the bench is also good for keeping them safe from little fingers (unless you have a junior mountaineer like Toby).
is less dangerous than a blunt one because, you don’t have to push hard to get
the knife through the food, so there is less chance of slipping and cutting
small bowl, because you don’t have one the right size. My personal preference
is stainless steel bowls, because they are easy to clean, and don’t retain
flavours/ colours. I have about 15
stainless steel bowls in a variety of sizes with several of the most used
size. Clearly you don’t need that many, but I would recommend 5 or 6 as a
minimum. I would also recommend having several of the same size if you use
them a lot.
is so useful. It slices and shreds beautifully (and quickly), though you need
to be careful to use the guard or it will slice and shred your hand. Get one
of the cheap plastic ones. We have a full stainless steel professional one at
work and it is a pain to use, so I bring in my cheap plastic one in from home
when we need it!
are useful anytime you need to scrape food out of anything. I use them to
scrape sauces out of pots, to load up piping bags, and to pick finely chopped
food up, just to name a few. They cost about $2 each so buy half a dozen at a
time – they do tend to be accidentally thrown out from time to time.
attachment, and not a week goes by without me using it. Whether I’m blending
sauces and soups, or making bread crumbs, or chopping herbs. It is sooo fast.
It is worth getting one that has multiple attachments.
disposable piping bags because they make messy jobs neater and faster. When I
make cupcakes, I pipe the mix into the patty pans. I then ice them with
another piping bag. When you make cupcakes in bulk, it is always faster than
using teaspoons and knives to portion them out.
fitting lid. Perfect when making a casserole than needs to be started on the
stove top and finished in the oven.
etc) hang on a utensil rack above the bench. This way they are all easy to
grab when I need (no scrabbling through a drawer while the food is burning).
I have several more posts in the pipe line about kitchen equipment etc, so let me know if you want to hear more about something in particular.