OK, "foodies," Listen up!

[grayhawkfh]

OK, so for years and years now, I've enjoyed cooking. Perhaps equally important, people have enjoyed what I've cooked. I harbor no illusions that I'm the next great chef - I am, at best, a talented amateur.

Besides, I don't need that kind of stress.

What I have come to realize more and more in recent years is that while the tools don't "make the dish", the right tools *do* increase your "bargaining position", if you will. To that end, my wife and I have slowly been upgrading/updating our tools and appliances.

However, I am not sure where to go next. I know I need a good set of knives; mine are ok at best. My question to you is this: What piece of equipment do you use that you find invaluable.

Suggestions on knives are good, but not the only thing that I'm looking for. The Good Eats DVD set, while fun to watch, is also not helpful. ;-)

I thank all of you in advance for your wealth of knowledge.

(x-posted to good_eats)

Comments

[iamnikchick.livejournal.com]

Oh ho! You're speaking my language.

Things I consistently use: many OXO products! Peelers, can openers, graters, you name it. Basically any little kitchen gadget that you want, I prefer OXO and they're usually quite moderately (even reasonably) priced.

Misc. stuff like a silicon spatula, a coated wire whisk, one of those liquid/solid measuring cups (I got mine at Pampered Chef but they're all over now) are also handy and put to great use in my kitchen.

I absolutely love my Wusthof 8" Chef's knife in particular. That said, I think that knives are really particular: you should buy one that feels good in *your* hand and keep it sharp. A sharp knife is a joy to use, regardless of what brand you eventually settle on. I think knife choice is a really personal thing, so if you like some brand better, go for it!

I will never regret my butcher's block. If you're going to do a lot of chopping or knife work, a quality butcher's block is key! I got mine as a wedding present and I'm not even sure of the brand. I recently saw some bamboo butcher's blocks and if I had a need to buy a new one, I'd go for the bamboo. It's an *awesome* work surface!

My final love is my enameled cast-iron dutch oven. I have a Le Creuset, which I feel you can't go wrong with, but there are several other brands and styles out there now. Like the knives, I think it depends on which one feels right to you.

[i-beckygardens.livejournal.com]

I have the jc penny knife set and I love it... I retired my henckles in favor of them, this isn't my exact set but these are the knives
http://www3.jcpenney.com/jcp/Products.aspx?ItemID=09b252b&ItemTyp=G&GrpTyp=PRD&ShowMenu=T&ShopBy=0&SearchString=knife+set&RefPage=SearchDepartment.aspx&CmCatId=SearchResults&Search1Prod=True
and of course a good sharpener.

My heavy duty ugly gray kitchen aid mixer is essential for my kitchen. I have the grinder attachment I use all the time.

Really good bakeware, heavy bottoms, I have a cuisinart pan set that's really good.

A subscription to cook's illustrated website. It costs under 30 a year and I love their reviews on kitchenware.

I am enamored of my slow cooker and becoming attached to my pressure cookers.

I have lots and lots of gadgets and gidgets and whatsits and widgets, but those are my essentials. Give me a good set of knives, decent pans, and my kitchenaid and I can do pretty much anything.

[taterlain.livejournal.com]

The one absolute essential is my combination steamer and rice cooker.

As for my knives, I have a lovely set that I picked up, just wonderful, great knives and I almost never touch them. My MIL gave me two butcher knives well worn with age and use and man those are the best knives ever. Seriously, I'd say if you can try to find butcher knives, real ones and you'll love them forever.

[avahgdu.livejournal.com]

Someone already mentioned Kitchen Aide mixers, but it needs repeating. As a baker, it is part of my life in big ways.

And while I have only one meal to base it on, you are a brilliant cook. Best stuffing ever, and that is my favorite part of the meal.

[heptadecagram.livejournal.com]

I really like the Future line of knives from Mundial, and am slowly acquiring them (Alton uses Shun, but the most important part of a knife is how it feels in your hand, so go to stores and try out every knife).

I have a very small (6") cutting board which I use every day, because I need to cut up exactly one-half of a potato for red_lynx's breakfast every morning, and it's so easy to clean something that small.

A cordless electric teakettle. Multiple times a day (the wife loves tea), also great for perfectly boiling an egg, or heating up stock or broth for addition to a dish (like, say, risotto).

I have an Oxo silicon spatula, whisk, and salad spinner. All are amazingly useful, but the first two get the most use.

I have a KitchenAid stand mixer which has made my life a lot easier, but I only have time to use it about once a month (once a week in November/December).

Spice Jars. Why? Because I cat fit my measuring spoons in them, or pinch out an amount with my fingers.

---

Something that I really want to get but cannot find would be a spoon rest that is (1) vertical to save counter space, and (2) holds two utensils in separate bowls. I know such a thing exists, as I have seen it in a friend's kitchen, but he doesn't remember where he got it.

[stormyheart]

My mom gave me her old Tupperware spoon rest that fits the description you gave. I wonder if they still make them?

[evilpassion8.livejournal.com]

BIG lots..... they usually have a small version and a long one! very cheap too.

[killernurd.livejournal.com]

I'm very fond of Anolon santokus - they're ice-forged carbon steel and very comfy in my hands. The key to them, though, is the 'carbon steel' part - they'll hold a sharper edge for much longer than any stainless steel knife. They also require a little extra 'care and feeding', but that's par for the course with good equipment.

As cheesy as it sounds, I would be nowhere without my Magic Bullet - it's enormously useful in a variety of needs. The only real downside to the bullet is that it's useless for prepping large quantities of anything.

Also, a rice-cooker is a big plus. Throw in rice and water, push button, ignore. Most rice cookers will automagically switch over to 'keep warm' mode after the rice is cooked.

Cast iron cookware is a plus, even if it is heavy and requires more attention while cleaning (NO soap, and DON'T stick it in the dishwasher - hot water and a little elbow grease are all you need to clean well-seasoned cast iron). For baking, though, I prefer aluminium for just about everything (eg, I don't cook Yorkshire in aluminium if I can avoid it; it's easier in glass or steel).

If you're going to carve a lot, a plus-sized, high-quality butcher's block is a necessity, preferably one that's 2+ inches thick with a deep blood well. Your knives and countertop will thank you profusely for this.

Other things... silicone or silicone-coated implements of destruction, electric kettle, Fry Daddy, stand mixer. Of these, I only have regular access to the kettle and Fry Daddy, but the other two are invaluable tools for a variety of applications - the stand mixer especially is great for making cookie dough.

[fredco-gamer.livejournal.com]

Amen to the Wusthof 8" cook's knife. It almost never gets put back in the block. It just goes from use to cleaning to use. We have the longer one on our wish list just so we don't wear out this one.

I definitely prefer the "Wusthof Classic" line for the hand-feel, but some may disagree.

Also winners from that line: the Tomato Knife, the paring knife (3.5") and "sandwich knife" (4.5" paring knife).

Electric rice cooker, although I wish ours worked a bit better.

Stackable bamboo steamers that fit very nicely inside our wok, or over one of our frying pans.

Non-stick electric frying pan. We've got the VillaWare 6300. (http://products.howstuffworks.com/villaware-classic-skillet-6300-review.htm) Does not have a long handle like my father's, does not oscillate temperature *too* much, and the pan itself is actually dishwasher safe! Dishwasher. Safe. Nonstick. Electric. Skillet.

Oh. Silicone basting brush. I thought it was a silly idea. Now I'll never use anything else for making fudge.

[visgoth.livejournal.com]

Alton Brown's Gear For Your Kitchen helped me more with re-equipping than any suggestions from friends ever did.

[byronczimmer.livejournal.com]

Yeah - I was going to recommend this as well!

Won't stop me from replying though.

[stormyheart]

I <3 my 5-inch Santoku knife. The 7-inch size is more common, but the 5-inch fits better in my small hands, and I find it's more versatile for making delicate cuts.

If you bake, a Kitchen Aid stand mixer is a must. I used my Mom's all the time when I lived at home, and now that I have my own I use mine alot.

Also, I have a Pampered Chef food chopper that I use all the time for chopping up things like vegetables and ginger for soups, omelets, etc.

[byronczimmer.livejournal.com]

Too much is as bad as too little, but there are some basics I've learned I need regardless of what kitchen I am in, since every single one is different.

First are my basics, which is 'space'. Before filling it up with stuff, I need to know where to:
STORE IT (fridge, pantry, cupboards
PREP IT (workspace/flat area with good lighting and enough room)
COOK IT (anything applying heat)
CLEAN IT good flow around the sink for Dirty, In-Work and Clean

If those foundations aren't in place, no amount of extra stuff's gonna help, indeed it will hurt. We recently had really messed up our 'PREP IT' space, and it had been reduced to about the size of a small cutting board, which I wasn't happy with. Cleaning out that area and getting the countertops back helped a great deal.

Foundation out of the way, each zone needs its own help.
STORE IT needs containers, bins, baggies, etc, in some logical way that works for you. Some stuff we do that not everyone does:
SHARPIE PEN: date of purchase and WW Point value (unless we've totally memorized it)
CONTAINERS: I'm starting to get frustrated with Ziplock/Glad's continual improvement process of their reusable/disposables - and entire cabinet is being eaten by these things. We use, a great deal more, this silly 'as seen on TV' rotary storage system with universal lids, and the Glad/Ziplock stuff is starting to get the eyeball as something to dispose of, and that will probably happen on the next cabinet cleanout day.

PREP IT
Stuff I find myself constantly using:
Flexible cutting boards
Large French Knife (get a forged knife that feels right - nothing more to it than that)
Prep Bowls: Can't stress this one enough, I want to prep first, and then assemble at the cook station
Garbage Bowl: stolen from Rachael Ray, a collection point for all the chaff saves trips to the stinky garbage can
Metal Measuring Spoons/Cups: Finally broke down and got heavy duty METAL because our dishwasher sometimes overheats and melts our plastic stuff
Digital Scale: A lot of our stuff gets weighed to help portion control, this hangs on the wall when not in use. Tare button required.

COOK IT:
Small saucepan (3qt) (though remember, we cook for 2 - it has to be able to handle enough soup/baked beans/etc for your normal cooking level)
Pot (4qt): slightly bigger than saucepan, for when we need it
Huge Pot: for pasta
Strainer/Spider: washing rice, fishing out pasta, etc
Tongs: spring loaded - we have 3 sizes now, I find myself using 'medium' and 'large' the most
Cast Iron Pot: Well loved, well seasoned, usually lives on the stove
Flat griddle: finally found a flat griddle that works well on the glass cooktop (meaning it TOUCHES the stovetop)
Spatula: We have too many. The ones I like are these plasticy ones that are very stiff, and the metal flat one.
Cookie sheet/half pans: 2-3 for oven work
Lasagna Pan: $100 from Williams Sonoma on perpetual sale. Doubles as a roaster (which is like $300 from WS!!!). Great pan

Heating sources depend on the need, of course we could get by with just the stove/oven, but we also have a George Foreman, microwave, toaster oven and a deep fryer we haven't touched since going on WW.

CLEAN IT:
Place to collect dirties
Enough room in sink (I'd prefer a double, we have a tub we put in to make it a double)
Drying rack
Dishwasher

Hope that helps some - but get Alton's Gear book for some really nice ideas.

Remember the golden rules though:
if you don't use it, don't need it
if you don't have space for it, don't need it, or need to swap it for something else

[betawriter.livejournal.com]

What a great comment. I love it when I read someone else espousing what I live by:

if you don't use it, don't need it
if you don't have space for it, don't need it, or need to swap it for something else

If joeyhemlock were answering this because he does most of the dinner cooking, he would say a good set of knives and a heavy enameled cast iron dutch oven.

Since I'm answering and do most of the canning and soup-making, I say a food mill and a stick blender.

[byronczimmer.livejournal.com]

It's an ideal, not a reality in our house.

That said, we've been slowly paring things out of the kitchen that we don't need. The unfortunate part is that it gets dry-docked in the basement for the always on the horizon, but never really a reality yard sale.

The day will come when I go crazy and just bin it all.

[ironkite.livejournal.com]

A good sharpener for your knife, and the proper sized steel. I use the spyderco sharpener and have a F Dick 12" steel.

For knives I found I need 3 good ones. A good chef knife 8-10 inches, a good paring knife and a smaller Santuko for veggies and small work. Don't bother with the 30 knife extra deluxe super knife set. And get softer steel knives, it's easier to sharpen.
My santuko came from here:
http://www.kikuichi.net/index.asp
My Chef's knife is a Kershaw Shun 8", should have gotten the 10". I zeroed in on them well before Alton was anywhere near on the radar. I also have a chinese cleaver for big work and some inbetween ok knives for other work.

Food processor. Can use it for just about everything, including making bread. I forget what is best, but I can look up some equipment reviews from Cooks Illustrated. I have a small 4 cup food processor and an 11 cup one. I've used my kitchenaid less and less because you can get it done in the processor faster and sometimes better.

Goods pots. Thick walls. I caught Calphalon One Infused on super sale once, but All Clad Stainless is better. Good pots and pans cook the food better. You can have all the fancy prep gear on the planet, but then destroy your dish with bad cookware. I also have a few nonstick frypans kicking around for when I need it, for like pancakes and such.

The other thing that I found best? Rosle Garlic Press. We go through garlic by the pound, and I've broken about 6 garlic presses in the last 10 years. This one is the immovable object of garlic presses. Not cheap, but if you got as frustrated with garlic presses as I did, you would resort to the Skippy the Wonder Virus of garlic presses like I did.

Carefully consider Usefulness vs. Space Occupied.
And catch Cook's Illustrated on PBS sometime, far more informative than anything on Food Network.

[byronczimmer.livejournal.com]

RE: Garlic press

I used to care about these, but now-a-days, if I need garlic chopped, I either run a knife through it, or I spoon it out of the jar.

Most of the time, when using garlic, I really don't mind if the olive oil it's packed in gets into the dish as well... And the jars are extremely convenient.

[ironkite.livejournal.com]

I reallllly despise garlic from a jar. No Zing! But it does work well as a dip for potato chips or fries when mixed with ketchup and a bit of Old Bay.

That press crushes unpeeled garlic and cleans up in about 3 seconds since it flips apart. And it's stainless handles, so you rub your hands on it and the smell is gone, if you want.

But you are also talking to someone who took the time out to mince 3 whole avacados into 1/8 inch cubes.

[gypsy-sylvin.livejournal.com]

My resident cook suggested a possible upgrade of the stove/oven itself if it's old or no longer works properly. Without something to cook on/in, it makes food prep much harder.