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Heathen's Kitchen Witches Compendium

For food preparation

Home
Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vanilla
Vegetable Harvest and Storage
Vegetable Seasonings
Vinegar
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
SIXTY (Plus) USES OF SALT
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Molasses
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
GLOSSARY OF COOKING TERMS
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
KITCHEN OMENS AND SUPERSTITIONS
KITCHEN RITUAL
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Buttermilk
Cake Recipe Adjustment for High Altitudes
cheese
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
APHRODISIACS
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chiles
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited By Crimsonwolf

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. 

 

 

Crimsonwolf

Heathen's Kitchen Compendium