Before actually getting to the nitty-gritty of cooking, the basics must be considered and studied first. Chef Jamie Gwen, also known as the "Goddess of Grub," explains the right "stuff" that's essential for any kitchen. Pantry Think of your pantry as having distinctly different departments: - Dry goods -- flours (all-purpose, self-rising and cake, which is presifted), sugars (white, brown and powdered -- also known as confectioner's sugar), pastas (keep a few favorite styles), canned goods, dried beans and nuts.
- Liquids -- vinegars (white and balsamic), oils and broths.
- Herbs and spices -- fresh is best.
- Perishables -- items to be stored in the refrigerator (creams, cheeses, eggs and butter).
Did you know? - If you place dried durum-wheat pasta in an airtight glass or plastic container and store it in a cool, dark place, it will last almost indefinitely.
Basic Tools for Every Kitchen Once the pantry and refrigerator are organized with all the dried goods, liquids, herbs and spices and perishables needed to cook a great meal, it's essential that the kitchen be stocked with basic tools. - Pots and pans -- sauce and saute pans, various pots, oven dishes, baking sheets, steamers, roasting pans, wok, double boiler, iron skillet, grill skillet, etc.
- Utensils -- knives, spoons, tongs, measuring cups (dry and wet), whisk, spatula, melon baller, wooden spoon, digital thermometer, etc.
Note: One essential tool that any cook needs is a "chef's steel," which is an instrument that sharpens knives. A chef's steel simply rubs away the bent lip on the edge of the blade. To use, move the knife along the steel, stroking downward only -- stroking any other way won't restore the blade edge. Safety and Storage Chef Jamie has you just about ready to tackle any recipe, but before you get elbow-deep in flour and assorted ingredients, it's important to consider safety and storage of food. - Cleaning working surfaces -- Make a bleach solution (5 parts water to 1 part bleach), pour into a spray bottle and keep under the sink for sterilizing the work surfaces. Be sure to use paper towels when cleaning with the bleach solution so no bacteria can be transferred from one surface to another. Discard the paper towel after each cleaning.
- Handling -- Never place a cooked steak back on the same plate where it sat when it was raw.
- Storage -- When packaging for the freezer, take the meat out of the original package and place in a plastic sealable bag, or double-wrap with waxed paper and aluminum foil.
ALWAYS date any package that's going in the refrigerator or freezer. When using plastic containers, be sure to leave some space at the top for the food to expand. Don't place warm food directly in the refrigerator; let it cool a bit on the counter first. - Expiration dates -- Please be extremely tuned in to the date that's on the can or product.
Keep in mind that perishables such as eggs and milk also have expiration dates. Remember that it's best to buy fresh meat as close to the date it will be used as possible. Be sure to keep lunch meats in an air-tight container or plastic bag. Tips: - It's a myth that nuts should be stored in the freezer to maintain freshness. In actuality, the best home for these party favorites is in a dry, dark, cool place in an airtight container.
- A pepper grinder is essential to any good cook's kitchen. Make sure that the grind level can be adjusted.
- Aluminum is a reactive material, which is why it's best to purchase stainless-steel pots and pans. Stainless steel conducts heat.
- When using a knife, Chef Jamie suggests gripping as low to the blade (figure A) as possible in order to have good control over the knife.
- If cloth cleaning towels are used to sanitize work surfaces, please be sure to wash them after each use.
- If sponges are used to clean work surfaces, please be sure to throw them out often. A great way to rid a sponge of bacteria is to place it -- wet -- in the microwave for 30 seconds.
- To seal any leftover food in a plastic sealable bag, fill the bag, seal it about 3/4 of the way, dip it into a bowl of water (don't submerge all the way), and after the air flows out of the bag, close the seal. The water causes the air to immediately flow from the bag. In fact, the plastic bag will wrinkle.
- Another helpful tip for plastic-bag storage is to fill the bag, then fold a couple of times before sealing. This way most of the air will be released before you seal the bag.
Special thanks to Cook's Illustrated Magazine and Pier 1 Imports .
RESOURCES :
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Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
Betty Crocker's Cooking Basics: Learning to Cook With Confidence
Model: 0028624513
Author: Betty Crocker
(October, 1998 -- Spiral Edition)
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
The Visual Food Encyclopedia
Model: 0028610067
Author: Serge D'Amico
(December, 1996)
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
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