Getting your Kitchen Ready
“If you can organise your kitchen, you can organise your life.” – Louis Parrish
I will send you a complete checklist prior to each class, but here is a general overview for planning your kitchen equipment and supplies.
When possible, we use a clean-as-you-go approach so not to leave a pile at the end of your long day. Here are some good tips from Kitchn. It is helpful to have an extra set of hands for prep, measuring, table setting, and yes, dish washing.
Almost every class we will be using your stovetop and/or oven.
A well equipped kitchen should have: Cutting boards, sharp chef’s knife, apron, skillet or sauté pan (stainless steel or cast iron + maybe non-stick), saucepan with lid, stockpot or Dutch oven, hot pad(s), baking dish, sheet tray(s), can opener, measuring cups and spoons, spatula, colander and/or sieve, kitchen towel(s), grater, whisk, bowls (lots various sizes), wooden spoon, spatula, tongs, slotted spoon or spider, peeler, peppermill, blender or food processor, tasting spoons, paper towels, platter, plates, plastic wrap, and deli containers with lids.
Also nice to have are: a bench scraper, instant-read thermometer, serrated knife, paring knife, rolling pin, microplane, pastry brush, ladle, parchment paper, ramekins, cooling rack, aluminum foil, ziplock bags
I find myself constantly needing these pantry items. Try to keep them stocked: Kosher salt, sugar, vegetable or olive oil, all purpose flour, unsalted butter, large eggs, whole milk, heavy cream, yellow onions, garlic, cheese (parmesan and gruyere or cheddar), lemons, red wine vinegar, your favorite hot sauce, Dijon mustard, chicken stock, bacon, bread, wine, lots of wine.
Now let’s get cooking!