For food preparation:
set nested mixing bowls,
4 set nested dry measuring cups. 4 1 or 2-cup liquid measuring cup set nested measuring spoons, 4 3 serving spoons 3
wooden spoons slotted cooking spoon large fork paring knives bread knife French cooks knife, 6 inch medium
cleaver butcher knife for carving meat cutting board (If you kitchen does not have one.) 3 rubber spatulas
(Wooden handles are stronger.) large tongs flour scoop sugar scoop grater, stainless steel ladle |
flour sifter salad bowl
(Wooden is good.) serving platter biscuit cutter (This can double for many tasks.) pastry blender * pastry board
* pastry knife * vegetable brush rolling pin * pancake turner slotted egg turner vegetable parer garlic
crusher electric mixer (A portable will work.) can opener (You should have a manual one for power failures.) blender
and/or food processor * toaster waffle iron * |
For stove top cooking:
medium sauce pan, stainless
steel preferred small sauce pan medium or large non-stick frying pan large cast iron skillet * large all purpose,
stainless steel pot for soups, stews, pasta stovetop or electric wok * slow cooker (crockpot)
* pastry brush |
small strainer colander coffee
maker (Even if you do not drink coffee, it's handy for company.) * tea kettle ceramic tea pot * thermometer, suitable
for candy and deep fat frying * |
Do not use metal spoons, spatulas or other utensils on non-stick pans. You can always use wooden
utensils or find a variety colorful utensils made especially for use on non-stick surfaces.
Never, ever use a metal spoon, turner, etc. on the metal surface of a
pot, pan or bowl. The metal will scrape into the food. Use plastic, wood or rubber only.
Another word on spoons, turners, etc. Do not rap these on the sides
of pans or bowls to remove excess food particles. To my great dismay, many TV cooks do this, but is it not wise.
You can damage both the spoon and the pan and it really is not effective. A couple of good shakes above the surface
will accomplish the same. Protect your investments. |
For conventional oven cooking:
roasting and/or broiling
pan 2 cake tins 2 loaf tins 1 muffin pan, 12 each or 2 pans, 6 each 2 pie tins |
2 cookie sheets 2 cooling
racks 1 small or medium casserole 1 large casserole 1 meat thermometer |
For microwave oven cooking:
1 set microwavable containers, various sizes with lids
(Suggest they should be suitable for storing food in freezer as well as for cooking.)
For outdoor cooking:
1 set long handled utensils should include: tongs,
turner, fork and grill cleaner. A long handled baster comes in handy for applying barbecue sauce. Also purchase
a plastic pump-spritzer for water. Use to put out flames that flare up and burn meat.
Accessories and Cleaning:
4 canisters, various sizes
dish drainer waste basket 2 or more trays bottle opener 2
pot holders, thick spoon rest, try a glass "banana split boat" bucket for mop water kitchen shears toothpicks salt
and pepper shakers knife sharpener waxed paper plastic bags with 'zip' closures aluminum foil paper towels
(and a holder) |
dishpan broom mop dustpan 12
dish towels, all cotton 12 dish clothes, all cotton table trivets "Dobie", a must sponges of various sizes antibacterial
liquid cleaner antibacterial hand soap dishwashing liquid non-abrasive scouring powder or such glass cleaner dishwasher
liquid, if you have a dishwasher |
Note about canisters: While fancy canisters
can give an elegant designer touch to counter tops, keep in mind that air tight containers protect staple ingredients from
invasion by unwanted creatures, such as weevils in flour and ants in sugar. They will also keep coffee and tea fresh
longer. In warm weather you may want to store grain and sugar products. In humid weather add a few grains of rice
to salt shakers to prevent caking. See through containers make identifying contents easier, however, all containers
should be clearly labeled. I use strips of wide masking tape lettered with a permanent marked on plastic containers.
Be sure to label and date frozen foods store in plastic bags and other containers also.
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