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
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.
Now That’s A Knife
Knife skills are important in the kitchen. That means you need to learn how to buy, use and care for them.
Two Kinds of Knives Every Kitchen Needs
When choosing a chef’s knife, you want something that’s comfortable in your hand. It should become an extension of you hand and arm.
Pantry Basics: Vinegar
The vinegars you choose for your kitchen will depend on what you like to eat and what kinds of cooking you do. I actually have four kinds of vinegar in my kitchen, although only two of them I use regularly.
The Frozen Pantry
Today we’re exploring that cold environment for items you should always have on hand to make quick, easy, nutritious meals.
Kitchen Basics: Knives
You should have either a wooden knife block or a magnetic strip. The blocks usually come with a knife set. The magnetic strips are great if you have the wall space and no small children around.
