Kitchen Basics: Appliances
The one common element in a small kitchen is a lack of counter space and cabinet space.
The one common element in a small kitchen is a lack of counter space and cabinet space.
There are a number of tools you’ll need to mix, stir, flip, turn and move around food, both while cooking and before.
Whether you buy a knife set or individual knives, take time to examine what you intend to buy.
The thing to remember is there are three kinds of measurements for food ingredients in the home kitchen: weight, dry volume and liquid volume.
There’s no reason to have faux fish patties or sticks or funny-shaped fillets. You’ll find many options in the frozen seafood section of your grocery store.
The easiest to start with is good ol’ fashioned Thousand Island. Chances are, you already have all the ingredients you need right in your fridge.
If you do it right, you can do most, if not all, of your week’s food prep in about an hour each week.
Compared to the amount of soup created, the sausage turns out to be more of a flavoring and mostly disappears into the soup. This is low in fat, high in fiber and protein.
In looking in my cupboard, I picked out four spices I felt I could not do without. Those will make up my pantry basics must have list.
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.