Random Kitchen Gear I Want/Need

I’m missing some fairly basic kitchen gear:

  • A rolling pin.
  • Muffin tins.
  • A large, shallow, oven-proof dutch oven for braises.
  • A wok. And not the $300 La Creuset one.
  • An 8″ oven-proof non-stick skillet.
  • Flexible cutting mats (2).
  • An immersion blender. I might go get one of these tomorrow.
  • A very accurate digital kitchen scale. So many recipes call for weights rather than measures. I’d also like to be able to weigh my coffee rather than use the less-accurate “scoops” measuring method.

There is other kitchen gear I want but don’t really need:

  • More cutting boards. Ideally large plastic ones. Wood cutting boards look nice but they weigh too much and require too much maintenance.
  • More jars and bottles. I want to start making infused oils and (believe it or not) preserves (preserved lemons, tomatoes, jams, etc.).
  • Actually air-tight small spice jars/bottles. A couple of dozen would do.
  • More bowls of all shapes and sizes.
  • Nice big, white, shallow pasta bowls.
  • More chopsticks.
  • More air-tight canisters that will hold a pound of coffee beans. I have one. I think I need three.
  • A full-size food processor.
  • A bread machine.
  • A mortar and pestle.
  • A microplane grater. (This might graduate to the actual “need” list soon.)
Advertisements

6 thoughts on “Random Kitchen Gear I Want/Need

  1. If you don’t already know about it, here is a great place that also has an outlet here in town :

    http://www.hendrixequip.com/contact.asp

    – wok – make sure it’s not one of those flatbottomed “pseudo-woks”. The whole principle of wok cooking requires a curved bottom. The ones with the ring-holder even work well on an electric range

    – preserves – lemons, tomatoes (as long as you do not add anything whatsoever but tomatoes) and jams are all safe to do without a pressure canner. Not much else is. Do yourself and your friends and family a huge favour and read a book! The ‘bible’ is “Putting Food By” (ISBN: 0452268990), but here is a very good freebie :

    http://www.uga.edu/nchfp/publications/publications_usda.html

    And something not on your list but you may find useful is a Food Saver vacuum sealer. Don’t get a cheapie brand. Best price in town on Food Saver is Costco. The good models also have an attachment for vacuum sealing jars of different sorts (read: coffee!)

  2. Dh mentioned you had a blog. :o)

    A cheap substitute for airtight spice bottles is ziploc bags. I use the snack ones for spices I use infrequently and in small amounts (fenugreek, tamarind, star anise, etc.) and mason jars for spices I use in larger quantities. I bought a really cool antique post office cabinet at Kitchenalia a couple years ago that has lots of tiny drawers and is perfect for storing the bagged spices–I have so many that I’ve taken to storing them alphabetically for easy retrieval.

    I have an authentic wok that I inherited from my Dad’s ill-advised foray into Chinese cookery, but I picked up a second one for $1.00 at Value Village. Make sure you get a wok that suits the type of cooking you will be doing, and don’t get one with wooden handles that cannot be removed. I have a deep one and a shallow one.

    I, too, am coveting a full size food processor. We’ve had a KitchenAid with oodles of attachments for 10 years now and I have a lovely little 4-cup food processor, but a combination 4-cup/8-cup would be so useful. Some of them are designed so that you can put ice into the larger recepticle while using the smaller bowl–effectively chilling what ever you are processing. A good feature for certain soups, icings, etc.

    We need a new blender. :o) Ours is one of those nasty Oster ones with the big top and the tiny bottom that can’t handle blending frozen fruit. WE drink a lot of smoothies, so this is a PITA.

    Something else that is nice to have (which we don’t, yet) are Silpat sheets.

  3. Coincidentally the guys on my brewers list are talking about asian cooking, and one guy here in Ottawa just sent this, which I guess should have been obvious :

    “Also, just to note: If you are ever in the market for a wok, go to china town and pick up a carbon steel one. They go for about $15. Once seasoned,
    they are 1,000,000,000 times better than the shitty teflon coated $100 abominations you can get at fancy stores.”

  4. Coincidentally the guys on my brewers list are talking about asian cooking, and one guy here in Ottawa just sent this, which I guess should have been obvious :”Also, just to note: If you are ever in the market for a wok, go to china town and pick up a carbon steel one. They go for about $15. Once seasoned,they are 1,000,000,000 times better than the shitty teflon coated $100 abominations you can get at fancy stores.”

  5. FWIW, both of mine are carbon steel. The reason I made the “no wooden handles” suggestion is because it makes it a lot more difficult to properly season the wok if you can’t put it in the oven. πŸ™‚

    Value Village, ONS, Salvation Army, and St Vincent de Paul often have woks and they’re only a couple bucks. Good to try it out and then buy a new one when you have a feel for it.

    Apparently they also regularly have yoghurt makers! πŸ˜€

  6. FWIW, both of mine are carbon steel. The reason I made the “no wooden handles” suggestion is because it makes it a lot more difficult to properly season the wok if you can't put it in the oven. :)Value Village, ONS, Salvation Army, and St Vincent de Paul often have woks and they're only a couple bucks. Good to try it out and then buy a new one when you have a feel for it.Apparently they also regularly have yoghurt makers! πŸ˜€

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s