Page 74 - South Mississippi Living - May, 2018

DININGGUIDE useful utensils
WHAT Should BE IN EVERY KITCHEN? MA FOOD WRITER/HISTORIAN SPEAKS OUT story by Julian Brunt
any new cooks are faced with the dilemma of figuring out just what they need in their new kitchen. The market place is jammed with gadgets and fancy cookware that are “essential” to your success, but hold on just a minute. What really is essential to get you off the ground?
For pots and pans, you need a and spoons, and a colander. That’s will be lost.
basic ten-inch sauté pan, a two- the basic kit. Most serious cooks steer away
and-a-half-quart sauce pan, and
an eight-to-twelve-quart stock pot. That’s it. For the sauté pan, try cast iron. For the stock pot and sauce pan, buy heavy gauge aluminum. Thin and cheaper pots will burn food, give uneven cooking, and wear out quickly. Get the best you can afford.
Also, buy the best quality chef’s knife you can afford. Pick one that fits your hand and is comfortable. Not everyone will want a ten-inch knife, maybe eight is just fine for you. You will also need a serrated knife (great for bread) and a pairing knife (fruits and vegetables). Best quality kitchen knives are made of high quality stainless steel or high carbon steel. Both will hold their edge better than cheaper steal, but the high carbon knife will require more care to ensure it does not rust.
For basic utensils, you need a large spoon, slotted spoon, dipper, spatula, and wire whisk; plus a mixing bowl or two, measuring cup
Next you will need to think about ingredients — herbs and spices mostly — that you will need to keep stocked in your pantry. A lot will depend on how adventurous you are, but here are the basics. Course sea salt is a must, as are whole peppercorns. Invest a few dollars
in a spice grinder, and make sure to always have freshly ground black pepper on hand. Yes, it will make a definite difference. A neat trick is to grind salt and pepper together, in the proportions you like, to make a seasoning blend all your own. Store it in a tightly sealed jar.
If you like a bit of heat in your food, have a small jar of red pepper flakes on hand. Dried oregano and thyme are good to have, although fresh is always much better. A quick tip: if you use fresh herbs, add
them toward the end
of cooking. If you
add them too
soon, the
flavor
from spice blends, but there are a few that are good to have on hand. Tony Chachere’s Creole Seasoning is a Gulf Coast must-have spice.
It does have quite a bit of salt in
it, so if you use it, avoid adding additional salt. Italian seasoning is also a good bet, as is curry powder.
The shelf life on dried herbs and spices is about six months. If you are in a bind and all you have are out of date, bounce them around in a dry, hot sauté pan for a bit first to wake them up.
Now all you need are a good recipe or two and a few
good friends to
come and
help!
74 SOUTH MISSISSIPPI Living • May 2018
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