Essential Kitchen Equipment
Knives
1 set of knives; buy the best you can afford
1 chopping knife (cook’s or chef’s knife)
1 filleting knife
1 vegetable or fruit paring knife
1 serrated vegetable or fruit knife
1 carving knife and 1 carving fork
1 large and 1 small palette knife
Tools
1 swivel-top peeler
1 sharpening steel
1 melon baller (not essential but handy)
1 zester (not essential but handy)
1 skewer
1 stainless steel grater
2 sieves (1 tin or stainless steel, 1 plastic)
1 bottle opener
1 cork screw
1 perforated spoon
4 wooden spoons ( 2 large, 1 small, 1 straight ended to get into corners of pans)
2 plastic spatulas (1 large, 1 small)
2 whisks (1 coil, 1 balloon)
2 fish slices (1 plastic, 1 tin)
1 bendy tin spatula (not essential but brilliant)
2 flat pastry brushes
1 piping bag and set of nozzles (not essential but handy)
1 potato masher
1 ladle
1 rolling pin
1 pepper mill
1 salt crock (not essential but handy)
Measuring Spoons
1 teaspoon
1 dessert spoon
1 tablespoon
We measure with ordinary spoons that most people have in their kitchen drawers. Unless otherwise stated we measure in rounded spoonfuls – a rounded spoonful has exactly the same amount on top as underneath. A heaped teaspoon has as much of the ingredients as the spoon will hold. A level teaspoon is just that and is the equivalent of a half rounded teaspoon. If you are using standard measuring spoons, always use level measurements. Our rounded measurements are the exact equivalent of a level measuring spoon. Also note that our tablespoon is the equivalent of four teaspoons whereas a standard measuring spoon holds just three teaspoons.
Boards
2 heavy wooden chopping boards
2 small garlic board (not essential but handy)
Mark the boards so that you know which surface to use. Of the first board, mark one side for raw meat and the other side for onions. Of the second board, mark one side for cooked food and the other side for fruit.
If you have just one chopping board, mark one side R for raw and O for onion and garlic and the other side C for cooked food and F for fruit.
Saucepans
Buy the best heavy stainless steel saucepans you can afford. Some have a 50 year guarantee and you will be able to pass them onto your grandchildren. They don’t burn or stick and do wonders for your cooking and your temper!
1 large saucepan and lid
1 medium saucepan and lid
1 small saucepan and lid
1 high-sided sauté pan
1 low side sauté pan
1 small saucepan (for boiling eggs, not essential but handy)
1 large casserole with lid
2 oval casserole with lid
1 small oval casserole with lid
1 non-stick frying pan
1 iron pan
1 grill pan
Tins
1 quiche tin with removable base (size to fit requirements)
1 tart tin (size to fit requirements)
1 Swiss roll tin
Bowls
1 set 5 stainless steel mixing bowls, graded sizes
1 set of 3 Pyrex bowls, graded sizes
3-4 plastic bowls
1 Pyrex plate for tarts (not essential but handy)
1 pie dish
2 Pyrex measuring jugs
Machines
1 juicer (electric if possible for large quantities)
1 food processor
1 food mixer or hand held mixer
1 liquidiser
1 coffee grinder
1 spice grinder
Luxury but great!
Dishwasher
Pasta rolling machine