This is to be a column all about the how-to’s. I plan to start with the most basic of basics, how to stock your kitchen. This will include your pantry, fridge, freezer, utensil drawer, appliance cabinet, etc. I will explore namebrand vs. generic in all things, why some items are better than others, why you can forget about certain tools and home in on others. Then I will move on to how to use those tools; how to pair those pantry and fridge items; how to brown, sear, fry, mix, stir, fold, whip, etc. The biggest key to this column will be YOU. I need you to tell me what you want to know! So please comment and ask questions. Today is an introduction, so today there is no instruction. This one is all up to you, folks. Ask me!
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Keld’s Cookin’.
This work by keldwud is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at keldscookin.com.
This is actually the reason that dilvie wanted the blog started because I told him that my monthly food expenses were $80 and I found a way to spend even less than that yet still eat just as much.
Like many bachelors, I would be interested in a simple list of what a well-equipped kitchne contains.
Your kitchen needs, first and foremost a quality 8″ chef’s knife and keep it sharp and honed. Second a cutting board. Third a quality 14″ skillet.Avoid spending money on a knife set with a specialized knife for everything. Global makes a great forged 8″ chef’s knife for about $100. If you need something less expensive spend about $30 on a Victorinox Fibrox Forschner. It’s is stamped, not forged but holds an edge and has a good balance.http://www.youtube.com/watch?v=7SVrhTmlx7chttp://www.youtube.com/watch?v=Lt1LG6Nnsd8http://www.youtube.com/watch?v=x21NUBI-qyA