Equipping your kitchen
This is not finished. It breaks off halfway:
So, I am making some assumptions, which are probably not
true - that you're familiar with basic cooking terms, that
you own certain cooking implements, and that you're willing
to experiment and not be bound to precise scientific
measurements when making food. If I'm wrong, overly
general, or use terms/techniques you're unfamiliar with,
or you can't figure out where to get ingredients, email
me back, and I'll try to help out.
I'm also assuming that a man willing to spend $100/day
on eating out is willing to spend a bit of money up front
in order to equip his kitchen. I think I manage to come
in under $1K here, and I try to suggest low-cost alternatives
where possible.
Some basics to get you started:
COOKWARE
Calphalon makes the best cookware in the universe. Since
I got their 13-pc kitchen set four years ago, I've rarely
if ever used any other pots. The heat distribution is superior,
the heft is just right, they're beautiful, and you can hit
a burglar on the head with the frying pan and *know* he'll
be down for the count.
I prefer the "hard-anodized" version because
a. It can be cleaned with Comet if you really burn
something on.
b. You can use wooden and metal utensils without worrying
about ruining the surface.
The hard-anodized Calphalon is not nonstick, but it is "stick
resistant," which as far as I can tell means "as long as you
grease the pan a little, or deglaze it later, it's nonstick."
All three of my saute/frying pans have become seasoned over
time, and now stick as little or less than the best teflon I
ever used.
I also recommend not buying cookware with glass tops, because
although you can see the food through the lids, they're much
heavier and they'll break if you drop them. A final item to
avoid is plastic handles. Yes, you'll need to get in the habit
of using a potholder to grab your pots, but it's so nice to be
able to just shove a sautee pan into the oven to finish a dish,
and know that your handles won't melt.
To that end, I recommend the following cookware:
Send email to:
clynne-ofbweb@ofb.net