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EQUIPPING YOUR KITCHEN

Essential Equipment:
Cookbooks, minimum of 2
Chef or Santuko Knife, 7~10"
Utility Knife, 5~6”, flexible blade
Paring Knife, 3~4”
Sharpening Steel
Sharpening Stone
Bread Knife, 8~10” (serrated)
Cutting Boards, large & small
Rolling Pin
Measuring Cup Set, dry
Measuring Cup, liquid, 2 Cup
Measuring Spoons, tsp & TBS
Mixing Bowl, large (9~10”)
Colander, large
Strainer, fine
Rubber/Silicone Spatula
Wooden Spoon
Pancake Turner
Metal Spatula (long, narrow)
Large Spoon (long handle)
Slotted Spoon (long handle)
Tongs
Balloon Whisk
Grater/Shredder
Cooking Fork (long handle)
Peeler
Ladle
Pastry Brush
Pot Holders, min of 2
Towels (smooth, not terry cloth)

Other Equipment:
Tomato Knife, 6~8”
Fillet Knife, 6~9”
Boning Knife, 5~7”
Slicer Knife, 8~10”
Pastry Blender
Juicer (manual)
Mixing Bowl, small
Funnel
Pasta Spork
Salad Spinner
Electric Blender, beaker/stick
Food Processor
Mixer, hand and/or stand
Nutmeg Grater/Grinder
Mortar and Pestle
Roasting Rack
Slow Cooker/Crock-Pot
Thermometers
Potato Masher/Ricer
Food Mill with disk set
Mushroom Brush
Biscuit Cutter
Squeeze Bottles
Mallet, smooth/tenderizing
Kitchen / Poultry Shears

Essential Cookware:
Non-stick Skillet, 8”
Saute Pan w/cover, 3~5 qt
Non-stick Sauce Pan w/cover, 3 qt
Stock Pot w/cover, 6~8 qt
Tea Kettle w/Whistle

Essential Bakeware:
Oblong Casserole, oven-proof
Pie Plate, oven-proof
Loaf Pan, oven-proof
Roasting Pan
Sheet Pan, non-stick
Cooling Rack

Other Cookware:
Coffee Press/Pot/Maker
Dutch Oven w/cover, 4~6 qt
Grill Pan
Ramequins, 5 oz
Muffin Pan
Cake Pans, round/square
Skillet, seasoned cast iron, 9~12”
Wok, seasoned iron

Essential Supplies:
Aluminum Foil
Baking Cups/Liners (paper/foil)
Beans, dry (or baking weights)
Cheese Cloth
Parchment Paper
Paper Towels
Plastic Wrap
Wax Paper

© 2013 D. K. Dickey - All Rights Reserved

 

 

GENERAL TIPS
Get some useful tips covering topics like how to season, knives and knife skills, and cookware.

TIP OF THE WEEK
Current tip with links to past tips.

STOCKING YOUR KITCHEN
Get a list of essential fridge/freezer, pantry, herbs/spices, and mis.

WHERE TO SHOP
Get a list of local markets and specialty shops with tips on what to buy where and how to save $s.

HERBS & SPICES
My treatise on how to organize your spice rack.

POTS & PANS
My treatise on cookware and what you really need.

READING LIST
What I've been reading: what I've liked and why.

CLASS NOTES
Get class-specific notes covering each night's dishes in the order we cook them. This is updated regularly as we progress through the syllabus.