Stocking a Kitchen

[coachvu]

For a nice, cheap 10" pan, look at this Calphalon on amazon.
http://www.amazon.com/Calphalon-Comm...2468441&sr=8-4
This is their old top-end end before they came out with Calphalon One.

I also agree about cutting boards. I got some thick, heavy duty plastic ones from a kitchen supply store. You don't have to worry about them cracking or absorbing other foods, and they're easy to clean in the dish washer. Plus, they have multiple different sizes.

 

[coachvu]

Originally Posted by HgaleK

*Also, which knives are essential for the kitchen? I've been told either an 8" Chef's or a Santoku, a paring knife, and a bread knife by google. Does that sound about right?

That's what I started with, and those are still my go-to knives. I think my Chef's knife is a 10", though. Go with Forschner, either the plastic handles or rosewood. Plastic is cheaper and dishwasher safe, but the rosewood looks nicer. This brand routinely comes up as equal in quality to Wusthof and Henckels at a much better price.

 

[foodguy]

Originally Posted by coachvu

That's what I started with, and those are still my go-to knives. I think my Chef's knife is a 10", though. Go with Forschner, either the plastic handles or rosewood. Plastic is cheaper and dishwasher safe, but the rosewood looks nicer. This brand routinely comes up as equal in quality to Wusthof and Henckels at a much better price.

i'd probably argue the equivalence of forschner and wusthoff ... but it certainly is a good value. BUT, don't EVER put good knives in the dishwasher. it takes two seconds to wash and dry them by hand and it will prolong the sharpness of the edge immeasurably.

 

[Joffrey]

If you know nothing about kitchens why spend a fortune on stuff? Buy cheap brands/tools and upgrade when or if you decide to kick things up a notch.

 

[voxsartoria]

I am not much of a cook, but that will not stop me from suggesting "splurging" (for this budget) on Sabbatier 4 star (the ones made in Thiers) 10" chefs and 5" boning knives with the white pressed linen handles, a bunch of el cheapo Forschner paring knives, and 140mm Misono santuko, with relevant steels and stones.


- B

 

[Douglas]

Vox, if someone touched you with something inexpensive (let's say, I dunno, an acrylic freezy-mug), I fear you would turn to stone.

 

[el grande tempo]

Originally Posted by Douglas

Vox, if someone touched you with something inexpensive (let's say, I dunno, an acrylic freezy-mug), I fear you would turn to stone.

Probably it would turn him into frozen ****, not stone, revealing what he is quite clearly full of.

 

[voxsartoria]

Originally Posted by Douglas

Vox, if someone touched you with something inexpensive (let's say, I dunno, an acrylic freezy-mug), I fear you would turn to stone.

Those are inexpensive. I think.

Originally Posted by el grande tempo

Probably it would turn him into frozen ****, not stone, revealing what he is quite clearly full of.

I was worried that you were too depressed to post, so it is good to see some signs of life.


- B

 

[foodguy]

Originally Posted by voxsartoria

I am not much of a cook, but that will not stop me from suggesting "splurging" (for this budget) on Sabbatier 4 star (the ones made in Thiers) 10" chefs and 5" boning knives with the white pressed linen handles, a bunch of el cheapo Forschner paring knives, and 140mm Misono santuko, with relevant steels and stones.

hmm, who am i to argue with the great Vox? but really, all you need for 99% of cooking is a chef's knife and a paring knife. boning knives you can pick up if you decide for some reason you want to fabricate meats ... santokus? never really did understand the appeal. if you're starting out, i would definitely splurge on the chef's knife ... sabatier 4-star is fine, as is elephant. but that's tricky advice because there is so much crap sabatier out there. i'd really recommend a standard, high-quality brand like wusthoff. for the paring knife? pick up whatever is cheap that feels good in your hand.

 

[voxsartoria]

Originally Posted by foodguy

hmm, who am i to argue with the great Vox?

Feel free to argue with me on this topic...I hardly ever cook and do not have the amateur interest in it that brings joy to many. I like eating what others cook, generally.

Originally Posted by foodguy

but really, all you need for 99% of cooking is a chef's knife and a paring knife. boning knives you can pick up if you decide for some reason you want to fabricate meats ... santokus? never really did understand the appeal.

Well, with the 10" chef, a smaller lighter and very sharp knife is handy as an alternative.

Originally Posted by foodguy

if you're starting out, i would definitely splurge on the chef's knife ... sabatier 4-star is fine, as is elephant. but that's tricky advice because there is so much crap sabatier out there. i'd really recommend a standard, high-quality brand like wusthoff. for the paring knife? pick up whatever is cheap that feels good in your hand.

If I remember correctly, there isn't trademark exclusivity to the Sabatier name, even within France. So, wise cautionary note.


- B

 

[foodguy]

Originally Posted by voxsartoria

If I remember correctly, there isn't trademark exclusivity to the Sabatier name, even within France. So, wise cautionary note.

you do remember correctly. sabatier and laguiole are two of the most bastardized brands in cooking. both are umbrellas with separate marks that offer among the best and among the worst of their types.

 

[voxsartoria]

Originally Posted by foodguy

you do remember correctly. sabatier and laguiole are two of the most bastardized brands in cooking. both are umbrellas with separate marks that offer among the best and among the worst of their types.

That's funny, because I think that Thiers-Issard, who make the four star Sabatier also make a set of bee-decorated steak knives.

- B

 

[otc]

1 sauce pan
1 frying pan
1 bigger pot (stock pot/dutch oven/something like 6qts)
1 baking sheet

This will take care of you...then add on as you see fit. Maybe you decide your frying pan isn't always big enough or you want some cast iron--get a 12" lodge skillet. Maybe you find yourself reheating a lot of small servings of soup/sauce--get a little tiny saucepan

It is much better to buy a few essentials and then grow your collection to fit your needs rather than end up with a bunch of crap you don't use.

Also, its good to know where you can cheap out. My 6qt stock pot is pretty cheap (not super-thin covered in non-stick cheap) but it works right for boiling large quantities of things--it will only be replaced with a le creuset since it would be a little more versatile (and I grew up using one in place of a 6qt stock pot). Your skillet should probably be pretty good, I can't see why you would want to cheap out here. Saucepans could swing either way--My bigger one is rather nice but I just bought a mediocre small one from ikea for heating up a cup or two of liquid. Baking sheet can be cheap as hell if you are just going to mostly use it for frozen things (and not extensive baking)--avoid the non-stick coatings and get a chunk of metal that you can scrape on with a scotchbrite pad.

For knives, I have some henckels/wustoff look-alikes from a cheap set, as well as a good 8" chefs knife, a bread knife, and another paring knife. The only time I use anything other than the chefs knife or the paring knife when cooking is if the knife has just been used to cut raw meat and I need to cut a vegetable or something...in which case I grab the big santoku from the cheap set.

8" might seem big...but I actually wouldn't mind growing to a 10" now that I am used to the proper technique...I just need a bigger cutting board to have room for all of that blade.

 

[foodguy]

Originally Posted by otc

Also, its good to know where you can cheap out. My 6qt stock pot is pretty cheap (not super-thin covered in non-stick cheap) but it works right for boiling large quantities of things--it will only be replaced with a le creuset since it would be a little more versatile (and I grew up using one in place of a 6qt stock pot).

this is true ... in fact i'd ask why in the world you would ever want a cast-iron stock pot? total waste of money and it'll be heavier than a mother. Get a decent one with a relatively heavy bottom. since everything you're going to be cooking is going to be suspended in water, scorching won't be an issue. and be sure to get one that comes with a pasta pentola and a steamer. that's among the most-used pots in my kitchen.

 

[gomestar]

+1 on the bigger yet cheaper pot. In fact, I'll be picking up a 7 or 8 quart stock pot this weekend from a kitchen supply store. Should be no more than $35 but I have been seriously needing one for a long time.