Every kitchen should be stocked with certain basic cooking equipment, like measuring cups and spoons, spatulas, wooden spoons, a box grater or hand grater, and a vegetable peeler. These will be used in the recipes in this book. But beyond the basics, here’s what else you should have available for cooking:
A good chef’s knife, paring knife, and
Here is some best knives for you.
Rimmed baking sheet:
Choose a light-colored baking sheet and be sure it’s heavy duty so it can withstand high temperatures for roasting vegetables. A 10-by-15-inch baking sheet is a versatile size.
This tool can double as a colander if it’s big enough. Pay attention to the size of the holes. If you only have a large-holed strainer, small items like grains or beans could fall through.Tongs:
Tongs can act as an extension of your hand, and they are necessary for grilling. Choose a spring-loaded model for ease of use.
Kitchen scissors can serve many utilitarian uses in the kitchen: They can snip fresh herbs, open containers, chop tomatoes in the can, and cut meat into bite-size pieces. Dishwashersafe shears that separate are the most convenient.
Steaming vegetables helps them retain more nutrients than boiling, and this gadget is great for quickly cooking portions of fresh veggies. Look for a collapsible basket with sturdy handles for ease of use.
Using a nonstick skillet reduces the need for fats and oils while helping prevent food from sticking. If you are concerned with the chemicals often found in nonstick pan coating, there are several eco-friendly cookware brands that are PFOA- and PTFE-free. PFOA in high doses has been found to be carcinogenic in lab tests. Remember to use silicone or wood utensils with nonstick pans so you don’t scratch the coating.
Don’t worry if you don’t have an outdoor propane or charcoal grill. A table-top grill press, like a Foreman grill, works well, or you can use a skillet for grilling by covering meat or vegetables with foil and placing a saucepan filled with heavy canned goods on top.
This heavy-duty pot makes easy work of creating soups, stews, and braised dishes. Be sure to buy one that is oven-safe with a tight-fitting lid to lock moisture in.
Large (2- to 3-quart) saucepan:
A large saucepan is very useful in the kitchen. It can be used for small-batch soups, sauces, and even vegetables and side dishes. Choose one with comfortable handles and a tight-fitting lid for versatility.
A stockpot with at least an 8-quart capacity is ideal for boiling pasta or making other large-batch dishes.
Other supporting list of basic kitchen needs
These small appliances can be lifesavers when you have a busy day. Recipes that call for using slow cookers often have quick prep times so you can put all of the ingredients in the crock before you leave in the morning and let the slow cooker do the work while you’re away. A 5- to 6-quart slow cooker is a good size for general use and is the most versatile with recipes.
This gadget is an effortless way to make steamed rice and other steamed grains and is extremely convenient to have. Simply measure out the rice and water per the manufacturer’s instructions, turn on the rice cooker, put on the lid, and press the button, while you proceed with preparing the rest of your meal. The rice cooker automatically turns itself off when the rice is perfectly done and keeps it warm.