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Several friends have decided to become better cooks this year, and have asked for gear suggestions.
What I told them: there are only 9 things you really need to be a great cook:
What I told them: there are only 9 things you really need to be a great cook:
1) A Cast Iron Skillet.
25 bucks. Lasts forever. Non-stick. Can sear steaks and finish in the oven.
I didn't own a grill until last year, and I still do steaks with my cast iron.
I love these ones from @smitheyironware
25 bucks. Lasts forever. Non-stick. Can sear steaks and finish in the oven.
I didn't own a grill until last year, and I still do steaks with my cast iron.
I love these ones from @smitheyironware
2) A Dutch Oven.
Ideally ceramic. Also non-stick. Braising sounds fancy, but it just means cooking tough meat in fat for a long time at low temperature.
Want to impress people? Do a braise. If you don’t want to spring for other pots, you can get by with this.
Ideally ceramic. Also non-stick. Braising sounds fancy, but it just means cooking tough meat in fat for a long time at low temperature.
Want to impress people? Do a braise. If you don’t want to spring for other pots, you can get by with this.
3) A good chef's knife.
Invest in one good one vs. a whole block of mediocre ones. Use a steel every time before you cook to keep it sharp. Sharpen once a year.
A paring knife is useful as well, but you don’t necessarily need it. These two knives will do everything you need.
Invest in one good one vs. a whole block of mediocre ones. Use a steel every time before you cook to keep it sharp. Sharpen once a year.
A paring knife is useful as well, but you don’t necessarily need it. These two knives will do everything you need.
4) A good blender.
One of the two secrets to silky, refined soups and sauces. Spring for the Vitamix if you can.
One of the two secrets to silky, refined soups and sauces. Spring for the Vitamix if you can.
5) Tongs.
Silicon-tipped. Your most versatile tool for handling meat, noodles, etc.
Silicon-tipped. Your most versatile tool for handling meat, noodles, etc.
6) A Fine-Mesh Strainer.
You probably use this for draining noodles, but it's much more useful than just that.
Whenever you move a sauce or liquid from one container to another, strain. Removing impurities makes your food look and taste better.
You probably use this for draining noodles, but it's much more useful than just that.
Whenever you move a sauce or liquid from one container to another, strain. Removing impurities makes your food look and taste better.
7) A Stand Mixer.
The KichtenAid is amazing. Obviously for dough. But can attach a meat grinder and make the best burgers of your life. Or a pasta attachment and make fresh pasta.
The KichtenAid is amazing. Obviously for dough. But can attach a meat grinder and make the best burgers of your life. Or a pasta attachment and make fresh pasta.
8) Lots of Spoons.
Use them for basting, use them for plating. Use them for tasting - you should be tasting regularly.
Keep them by your stove for easy access. Some chefs keep them in a vessel with hot water.
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What did I leave out?
Use them for basting, use them for plating. Use them for tasting - you should be tasting regularly.
Keep them by your stove for easy access. Some chefs keep them in a vessel with hot water.
--
What did I leave out?
Looks like I can't count.
If I were to add a ninth, it would be a wooden cutting board. They're more annoying to maintain. But keeps your knives sharper longer, can be used for presentation, and makes the kitchen "feel" like a kitchen.
If I were to add a ninth, it would be a wooden cutting board. They're more annoying to maintain. But keeps your knives sharper longer, can be used for presentation, and makes the kitchen "feel" like a kitchen.
