Comments on: The Kitchen Rig: Version 1

By: Blogstopher

Blogstopher — Fri, 06 Oct 2006 12:31:02 +0000

I’m surprised that not a single comment (or the original) post called for a good pair of tongs. I dont think you’ll walk through any restaurant kitchen today without a dozen or so of them hanging on the wall. I have 3 or 4; one nylon for using on the non-stick pan and a few other metals of various sizes. But for the Kitchen Rig 1.0, I’m sure that one is enough.

If you’re really badass about things (and if you’ve watched too much Iron Chef) then all you’d need would be a pair of cooking chopsticks. (About 15″ and a little heavier than regular chopsticks)

By: Lantern_2814

Lantern_2814 — Thu, 05 Oct 2006 23:41:30 +0000

For my years as a bachelor, I had a good sized wok with a lid that servers as frying pan and pot. It was the only thing I had and it worked wonders. Now that I have a full array of cookware, I still find myself drifting back to that wok…

By: Rich

Rich — Thu, 05 Oct 2006 01:43:30 +0000

Mike,

Keep your P-42… I’ll use my P-38 :-)

AdamOndi, Great suggestion! A Dutch Oven is good for baking on the stove too, and replaces a double fryer for that.

By: Geoff H

Geoff H — Wed, 04 Oct 2006 19:47:00 +0000

Corkscrew – no meal is complete without wine (In it or with it) and you are going to burn a lot of hours trying to de-end that bottle of Cotes D Rhone with a spatula.

Meat cleaver – Ditch the chefs knife and get a decent cleaver from the local Chinese Grocery store. it is a lot more versatile and you can impress your friends de-boning a quail with the pointy end.

By: Mike B.

Mike B. — Wed, 04 Oct 2006 17:45:01 +0000

Cheese Grater. P-42 can opener.

By: Pete Ryan

Pete Ryan — Wed, 04 Oct 2006 17:23:18 +0000

The best goddamn measuring cups/spoons ever. Set them right on the burner to melt butter/etc. Worht the price and heavy.

http://www.crateandbarrel.com/family.aspx?c=744&f=2738

http://www.crateandbarrel.com/family.aspx?c=744&f=9404

By: AdamOndi

AdamOndi — Wed, 04 Oct 2006 17:18:52 +0000

You are championing the virtues of the cast iron skillet, but forgetting its portly big brother, the cast iron dutch oven. Non-camping dutch ovens (you know, ones without little legs on the bottom) are just as versatile as cast iron skillets, and for completely different things. You can boil water to cook pasta in one, and do all the things that a big pot is good for. Really, with a skillet and a dutch oven, you can make just about anything out there. But the real benefit of a nice dutch oven is it ability to go from stove top to oven without batting an eyelash. As any stewmaster will tell you, cast iron dutch ovens are the best way to go about it.

Simple beef stew recipe:

2 lb. beef stew meat
Kosher salt
Fresh ground pepper
5 medium potatoes
1 can of diced tomatoes
Any other vegetables you have laying around
1 qt. (32 OZ) of beef broth
2 tsp. Worcestershire sauce
Spices to taste
3 Tbs. Tapioca

Salt and then sear the meat in the dutch oven on the cook top, dump in all the vegetables, spices, flavorful liquids, and thickening agents, and then toss in the oven for a few hours. It is ready when the potatoes are soft and the meat falls apart when squeezed. Stewy perfection.

By: James B

James B — Wed, 04 Oct 2006 16:36:08 +0000

I would make sure any spatula you pick up is heat resistant.

A blender is a very hand tool to have as well, especially if you’re going to get into fancy cocktails or making your own sauces/marinades.

Also, maybe under “optional equiptment” I would put an electric grill. NOT a George Foreman one, this is like a grill that you plug in and can use inside all year round! I would totally lost without mine.

By: Rich

Rich — Wed, 04 Oct 2006 16:24:35 +0000

I have found that the spatula works better with holes in it. Just does.

I also think you need a small sauce pan. There are often times when you have to prepare a small batch of something, or cooking something down that will take longer then the preperation of the dish.

By: JKO

JKO — Wed, 04 Oct 2006 15:14:07 +0000

Since we are men, and men eat fried eggs, don't we need a turner? I recently got a Silicone Turner and it has changed the way I cook (at least I don't break the yolk anymore). The Silicone is great because nothing sticks to it and it doesn't melt.

By: Mark

Mark — Wed, 04 Oct 2006 15:11:03 +0000

Joel,

Unless you’re a bachelor with no desire to follow a recipe, measuring cups / spoons are a must-have. A good set should be sturdy, stack-able, and dishwasher-friendly. (Ideally they should also be able to withstand… ahem… a brief moment in the sink disposal.) This stainless-steel set has you covered from 1 cup down to 1/8 tsp:

http://www.amazon.com/Cuisipro-Stainless-Steel/dp/B00009V4BQ

You can technically cover yourself with the above, but measuring multiple cups of something can be a real hassle. (Water for pasta/soup/stew, milk/sugar for homemade ice cream, powdered sugar for frosting, etc.) My trusty quart-meauring Pyrex is a must-have in my kitchen, anyway:

http://www.amazon.com/Pyrex-1-Quart-Glass-Measuring-Cup/dp/B0000CFMZP

Straying from “elemental”, I would also suggest a hand mixer. You mentioned baking a cake, but you really can’t prepare batter and frosting with a fork. The majority of baked goods are going to require the use of a mixer.

By: Livefire

Livefire — Wed, 04 Oct 2006 14:37:35 +0000

a large bowl for mixing things and pouring into the skillet. How can you make pancakes without a bowl?

By: Brian

Brian — Wed, 04 Oct 2006 14:35:22 +0000

Not to continually pimp AB, but his Gear For Your Kitchen makes a lovely starting point.

By: rod

rod — Wed, 04 Oct 2006 14:10:45 +0000

In my opinion you could use a couple more pots or pans. A good number of meals require you to cook things separately and then combine them. Pasta and sauce for example. Perhaps you are making some sort of meat, mashed potatoes or rice and vegetables. There are a lot of combinations where you might need an extra pot or pan.

I’d add a 12″ non-stick skillet (with lid) and a 2-quart sauce pan. Also, a 2 cup pyrex liquid measuring cup, measuring spoons, dry measuring cups, large wooden spoon, can opener… I’m sure there are other utensils as well. You can’t make everything with just knives and a spatula!

Also on a side note, I picked up a 2 pack of large, thick bamboo cutting boards at Costco for $15 that have been great! A bit more permanent than the mats and probably a bit better on the blades.

By: Kevin Ring

Kevin Ring — Wed, 04 Oct 2006 14:04:23 +0000

Definitely 1 gallon min for the pasta pot.

I recommend at least two chopping mats, one for meat and one for non-meat. The last set I purchased came with three, with helpful pictures to tell you what to use them for.

While cast-iron is a great material , it’s a pain in the ass to keep up. i would recommend a good quality 10-12″ non-stick skillet (as mentioned above) and some kind of cake pan if you must bake cakes.

Nice work.

By: Hal

Hal — Wed, 04 Oct 2006 13:53:32 +0000

I’d add a strainer of some sort to drain the pasta and wash produce. Sure, you can do the pot lid straining thing, but then you need a first aid kit. ;)

By: cam

cam — Wed, 04 Oct 2006 13:39:04 +0000

The only addition i would make is a 10-12″ skillet or saute pan with either a stainless or nonstick surface (although nonstick requires getting a nylon or wooden spatula) or a similarly surfaced saucepan (2-3 qt). While cast iron is perfect for nearly anything, prolonged contact with acidic foods, like tomatoes, can erode the seasoning and the finish. Also the pot should be at least a gallon for boiling pasta and stainless. Alumium and acidic foods is also a bad combo and should be avoided unless non stick or adonized.
just my 2 cents.