Quote: (12-11-2014 12:44 AM)samsamsam Wrote:
Fuck, I should not be reading this shit at night while hungry!
Time to invest in a pressure cooker.
Veloce, hate to trouble you, but would you ever be willing to write up something about what every guy should have in his kitchen? You have always been so impressive when it comes to food insights (everything else also), really trust your opinion. And is this the pressure cooker you are suggesting? http://www.amazon.com/Cuisinart-CPC-600A...ure+cooker
If anyone is interested it is also at Bed Bath and Beyond and you can knock 20% off with one of their coupons.
Edit: How many quarts are you guys making? Just trying to figure out the effort versus reward but it sounds delicious.
That's the exact model I've used. Works like a champ.
I think I had a post a while back detailing the dream kitchen setup, but I don't mind writing another one. There are several layers to any good equipment collection.
The bare essentials:
-1 chef's knife, at least 7"
http://www.cutleryandmore.com/wusthof-pr...god0LkANQ, kept razor sharp with a:
-sharpening stone
http://www.use-enco.com/CGI/INSRIT?PMAKA...god8FEAqQ. There are youtube videos that show how to keep a knife sharp. Some are bogus and some are legit. I'll post a good one.
-1 peeler
http://www.wasserstrom.com/restaurant-su...5649633484
-1 large sautee pan, preferably one cast iron
http://www.rei.com/product/714234/lodge-...530459640| and one stainless steel
http://www.webstaurantstore.com/vollrath...god8ZsA_g. Must be heavy, must be high quality. Have 1 large sautee pan instead of 3 shitty lightweight pans you inherited from your grandma that probably bought them at a thrift store
-1 nonstick pan for eggs
http://www.foodservicewarehouse.com/voll...fgodE7oAgQ
-1 large cutting board. nothing will make your life harder than having a small cutting board and having to work in a cramped space. Get a wood chopping block if you can afford it. Keep it sanded and oiled and it'll last a lifetime.
http://www.wayfair.com/Catskill-Craftsme...fgodVDoAcg
-1 pair of tongs
http://www.webstaurantstore.com/9-1-2-vo...fgod7xcAig
-1 large pot for making soups (though this could be done in a pressure cooker
http://www.foodservicewarehouse.com/upda...fgod9SYALQ
-1 small/medium saucepot, for ...sauce.
http://www.webstaurantstore.com/1-5-qt-v...fgoddVAA9A
-1 item for pulverizing food. If you can afford a food processor, great. If not, get a mortar and pestle (get granite or stone, must be at least 8") and do it like a caveman
http://www.wayfair.com/Cuisinart-Custom-...fgodAkUAAw http://www.ebay.com/itm/like/400816432434?lpid=82
-1 blender. If you can afford a Vitamix, lucky you.
https://www.vitamix.com/shop/Certified-R...fgodNmEAsA
-1 whisk
-2 long wooden spoons for stirring shit
-1 large spatula
http://www.peachsuite.com/702633/dexter-...6117045139
-1 large, good quality pepper mill. Grind your pepper fresh. Don't use a pepper shaker. Shit is gay.
-1 sheet tray with a rack insert for roasting things
http://www.webstaurantstore.com/vollrath...fgod-TQAxA
-Plastic containers of various sizes for storing stuff
Obviously I've got a bunch more, but those are the basics. I keep 2 different sizes of straight edged sauteuse pans, I've got 3 large stainless sautee pans, a cast iron pan, several cast iron pots, 3 saucepots, a stockpot, all sorts of little gadgets. It's really not necessary though, just allows me to do somewhat more elaborate cooking.
If you click on the links, you'll notice I link to the same brands more or less. This is intentional.
Do NOT buy any of the shit they sell at Target or other big box stores. For the most part, equipment that's meant for home use is underpowered and will break on you. Better to buy restaurant grade equipment, which may be more expensive, but will last a lifetime. A selection of brands I endorse:
Wustof knives (if anyone's interested in Japanese knives let me know, but unless you are a knife enthusiast, they are a waste of money)
Vollrath
Update International (this is cheaper chinese made stuff but it's good for applications where quality isn't as necessary, like a large aluminum stockpot)
Winco (again, chinese made, but good for certain things where you don't need high end)
Dexter Russell
Waring
Edit: strainers are good, almost necessary to have:
-Chinois
http://www.kitchenrestock.com/product.as...fgodGwoAbg
-China Cap
http://www.bakedeco.com/detail.asp?id=14...IoOCyfvKVQ
Before, straining, make your life easier by removing large chunks from your broth with one of these:
http://www.boscovs.com/shop/prod/joyce-c...CSE:Google
And a couple slotted spoons are handy, especially for poaching eggs:
http://www.kitchenrestock.com/product.as...fgodhggAzA