Everything You Need
Here’s a nice piece from Ivillage about how to outfit your kitchen. If you are at a loss for what you need, this might be for you.
by Wen Zientek
• One 8-inch chef’s knife–for chopping.
• One 10-inch slicing knife–for slicing meat and poultry.
• Two 3/4-inch paring knives–(one for you and one to share).
• One serrated bread knife–for bread and tomatoes.
• One boning knife–for deboning meat, poultry and fish.
• Knife sharpener (electric or stone)–to keep your knives very sharp.
• Knife block–to store your knives safely.
• One or two vegetable peelers–for potatoes, carrots and apples.
• Three to five different sized rubber spatulas–for cleaning out bowls, folding ingredients or getting the last little bit out of jars.
• Three to four metal whisks of different sizes–for mixing batters or sauces.
• One to two plastic or wooden whisks–for whisking in non-stick pans.
• One ladle–for soups and gravies.
• Three to four wooden spoons of different sizes–for use in your non-stick pans and for beating thick mixtures.
• One metal spatula–for scraping roast pans and using on the grill.
• One hard plastic spatula–for using in your non-stick pans.
• One slotted spoon–for removing items from water or oil.
• One meat fork with a long handle–for the oven and barbecue.
• One set of kitchen tongs–for moving around awkward or hot items.
• Bulb baster–for basting and removing fat.
• Meat thermometer–essential for making sure meat is cooked.
• Kitchen timer–very helpful when you are busy.
• Four-sided grater–for potatoes, cheese, etc.
• Ricer or potato masher–for potatoes, squash, etc.
• Corkscrew–wine just wouldn’t be the same without it.
• Bottle opener–essential kitchen accessory.
• Can opener–electric or hand is indispensable.
• Rotary egg beater–for beating eggs and batters.
• Rolling pin–for rolling out doughs, breaking ice and candy.
• Flour sifter–for sifting flour and other dry ingredients.
• One large metal or plastic colander–for straining or draining.
• One small colander–for straining or scooping items out of pots.
• One wire mesh sieve–for pressing solid or lumpy food through to get a smooth sauce.
• Two wooden cutting boards–for chopping food. (Wood is safer than plastic or glass because of its natural bacteria killing properties. It may be easier to clean plastic or glass cutting boards, but bacteria is killed in under five minutes on a wooden cutting board. Wooden boards are also better for your knives.)
• Fire extinguisher–the most important kitchen utensil of all.
Original Link: http://home.ivillage.com/cooking/technique/0,,mkj,00.html
