Basic Pots & Pans
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.
kitchen basics
Mise en place, a big help for quick cooking
Have you ever seen those cooking shows where all the chef’s ingredients are already measured out and sitting in small bowls or containers? That’s mise en place.
Canned Goods Make A Versatile Pantry
What makes these canned goods Pantry Basics is that they can be used for so many things. Versatility is always a key Bachelor Cooking concept.
What Does A Well-Stocked Pantry Mean?
With a well-stocked pantry, you can whip up a meal at any time. But what makes a well-stocked pantry?
Pantry Basics: Herbs
I certainly don’t think a handful of herbs and spices are anywhere near enough. I love spices and I have a whole cupboard full of them.
Pantry Basics: Cooking Oils
I maintain that any well stocked kitchen should have three kinds of salt, three kinds of vinegar and three kinds of cooking oil. And now we’re going to look at those oil choices.
Kitchen Basics: Toasters
All you really need, of course, is something that makes toast, bagels, English muffins, waffles and toaster pastries.
Pantry Basics: Condiments and Other Stuff
Now it’s time to talk about the Usual Suspects as we continue our series on Pantry Basics.
Kitchen Basics: Appliances
The one common element in a small kitchen is a lack of counter space and cabinet space. That means you have to make careful choices, not only about what sits on the counter, but what gets stashed in the cabinet.
Kitchen Basics: Pots and Saucepans
Most people find a stock pot of about the 8-quart size is most useful for the home kitchen, although I’ve easily gotten by without one.
