One
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:
1. Good knives
You don’t need to spend a fortune to get good knives, but having
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
often useless.
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
often useless.
I have a 20cm Victorinox Chef’s knife. It is the same type as our
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
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
I also have a few small serrated knives – also Victorinox – that I
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
work with.
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
work with.
The last knife I have is a large bread knife – for cutting bread
(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).
(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).
2. Magnetic knife rack
If you have spent time and money buying decent knives, then you
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).
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).
3. Steel
Again you have bought the knives, so keep them sharp. A sharp knife
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
yourself.
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
yourself.
4. Plenty of bowls
There is nothing more annoying than having to mix food in a too
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.
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.
5. Japanese mandolin
I love my mandolin. It looks like it was made in the 1970’s, but it
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!
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!
6. Plastic scrapers
We call these half moon scrapers at work, and we love them. They
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.
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.
7. Stick blender
My stick blender came with a whisk and small food processor
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.
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.
8. Disposable piping bags
I know this is crazy in amongst all the other equipment, but I love
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.
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.
9. A large pan that can go on the stove top and in the oven.
I have a large sauté pan which has oven proof handles and a close
fitting lid. Perfect when making a casserole than needs to be started on the
stove top and finished in the oven.
fitting lid. Perfect when making a casserole than needs to be started on the
stove top and finished in the oven.
10. Utensil rack
All the utensils I use regularly (slotted spoon, whisk, egg flip
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).
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.
What are the ‘must have’ items in your kitchen?
