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

[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.