Kitchen tools ect?!
Answers: hey all im new to cooking and baking and i woudl like to know what are the pools you use in the kitchen also pots, fry pan ect... what kind? for cooking and making
http://www.target.com/Kitchen-Housewares...
http://www.williams-sonoma.com/
Paring knife
Serrated knife
Chef's knife (either French-style or Asian)
Carving/Slicing knife
Kitchen shears
Cutting boards (ideally more than one)
Spoons (regular, slotted, and wooden)
Metal spatula (sometimes called a turner)
Rubber spatula
Can opener
Box grater
Rasp grater
Pepper mill
Vegetable peeler
Whisk
Tongs
Instant-read thermometer
Salad spinner
Colander
Ladle
Blender (stick or countertop)
Food processor
Toaster or toaster oven
Microwave
Slow cooker
Pressure cooker
Mixer, handheld or stand
Two (9-inch) cake pans
Mixing bowls
Measuring cups and spoons
Cookie sheets (both rimmed and flat)
Cooling rack
Springform pan
Pastry brush
Rolling pin
Loaf pan
Pie pan
Removable-bottom tart pan
9-inch omelet pan
12-inch skillet
8-quart stockpot with a lid
1.5-quart sauté pan with a lid
1.5-quart saucepan with a lid
3-quart saucepan with a lid
In addition to that, you might want the following:
9-inch cast-iron skillet
Roasting pan and rack
Ridged grill pan
5-quart Dutch oven
Steamer insert for saucepan
Casserole dish
Well!
This is a surprisingly difficult question. Not only can your heritage determine what you need (ethnic cookery can have a bewildering array of specialty items), your taste in food can make a lot of difference too!
Are you vegetarian? Do you entertain or have a large family? Do you like to hang in the kitchen all day long and prepare things or is your lifestyle more "hit and run, don't have more than 30 minutes!"
Since you are just starting out, I would advise you to "go cheap". Find sized and shapes of the basic pots and pans that fit your style and needs.
THEN consider upgrading to higher quality clad stainless or non-stick. Same with kitchen tools, and, to some extent, knives.
Take the time to find a really comfy knife before you splurge on one of those impossible-to-sanitize counter hog knife blocks that come with junk you'll never use, steak knives that don't match your flatware and sizes that you don't want.
Again, when you find that a 10" Chef's knife is the one for you, consider upgrading. But take your time. Paring knives are the same.
Other than that, nice work bowls that can nest and that have lids are good, and after that, the sky is literally the limit!
Best wishes!
Go slow on that one. You're are tempted to buy pretty sets of things. Do a little research on what you buy. You also don't want to end up with a kitchen full of "THINGS". I've learned a lot by watching to TV cooks, not so much of what they cook, but their technique in preparing food, how they chop an onion, I watch the knives they use. I buy each pan separately as I do the knives. These are some of the things I use, scale (weigh flour) an instant read thermometer. This is truly my subject.
i have an assortment of goodies!
kitchenaid stand up mixer (cobalt blue!) and have a old hand me down hand mixer (outlasted the new ones)
All different kinds of measuring cups (I like pyrex)
teflon pans-several sizes
several sizes of sauce pans (not nonstick)
Big pot for pasta with pasta strainer inside
several strainers of different sizes
two sizes of slow cookers
Glass 9x13 pan
square pan
couple nonstick cookie sheets
pizza stone
one wok
waffle maker
have several spatulas, plastic spoons, wooden spoons, potato masher, different sizes of graters, probably over 20 knives, mortar and pestil, spice rack, love the new silicon bakeware and spatulas. 5 different size mixing bowls, potato peeler, vegetable peeler, garlic press, cherry pitter, 2 sets of measuring spoons, oven thermometer,
blender, apple corer, two rolling pins, ton of cookie cutters, several size cutting boards, cupcake pans large and small, two cake pans.
I've accumulated my collection over a course of 10 years.
Here are some good cooking/baking utensil sites:
http://www.williams-sonoma.com/
http://www.pamperedchef.com/
when I went to college in the 80's , I was given a basic set of revere ware pots with a revere ware woodenblock of knives, a corning ware set and I still have every piece and still use it all.
Here's a link to a good list.
http://busycooks.about.com/od/cookingles...
http://www.therecipecafe.com/Recipes/Chi...
click on the cooking.com link this will keep you right.