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More ramblings: I have a great book that I recommend to everyone - Dad's Own Cookbook by Bob Sloan. Starts at the basics, even gives instructions on making a peanut butter and jelly sandwich.  Check this out:

Dad’s Basic Kitchen Equipment

Dad’s Own Cookbook

Bob Sloan

ISBN 1-56305-479-5

 

Knives

            Your knives should be made from high-carbon stainless steel and should feel comfortable in your hand.  Unlike free agents in baseball, usually the more money you pay for a knife, the better it is.  You can count on the quality of German knives made by Wusthof and Henckels as well as the French Sabatiers and the American Gerbers.  The following knives will cover your basic needs:

 

Chef’s Knife (8 or 10 inches)

            For most cutting and chopping.  A cook’s primary knife.

 

Boning Knife (5 inches)

            For boning chicken and fish, trimming fat, and cutting meat into chunks.

 

Paring Knife (3 to 4 inches)

            For peeling fruits and vegetables.

 

Serrated Bread Knife (9 inches)

            For cutting breads and cakes or very ripe tomatoes.

 

Carving Knife (8 to 10 inches)

            For carving roasted meats and fowl.

 

Sharpening Steel (10 inches)

For maintaining a sharp edge on your knives.  Sharp knives are safer than dull knives and are essential for efficient “prep” work.

 

Kitchen Shears

            For a variety of kitchen uses, especially cutting up cooked chicken.

 

Cutting Board (11 x 17 inches)

A high-density plastic cutting board at least 3/4 inch thick is best.  Wooden boards look better, but don’t last as long and harbor bacteria more easily.  Thin plastic boards, which warp easily, and glass boards, which are fine for slicing but useless for chopping, should be avoided.  Always wash your cutting board after each use with ample soap and extremely hot water. Be especially diligent after cutting raw chicken and meats.

 

 

Caring for Your Knives

• Knives should be washed by hand after each use and dried immediately.  Water droplets left sitting too long on a knife can discolor even stainless steel.  Never wash your knives in the dishwasher, even if the handles are dishwasher-safe.  It will dull the edges.


• Store your knives on a magnetized bar or in a wooden knife block. Don’t lay them loosely in a drawer. The banging will dull and chip the edges.


• The steel does not actually sharpen your knife, it only restores a fine edge to an already sharpened knife. But if you use the steel regularly, your knives should need professional sharpening only once a year.


• Don’t use your kitchen knives for anything but food-related activities. Never pry anything open with the tip of your knife. It will snap off.

 

How to Use a Sharpening Steel

            Hold the steel upright. Place the blade edge of the knife (nearest the handle) at a 20 degree angle to the steel, near its tip.  Draw the blade down toward you and across the steel until the knife tip almost reaches the handle of the steel. Repeat 5 times on both sides. For proper maintenance, use the steel every time you use the knife.

 

 

 

Dad’s Basic Kitchen Equipment

Dad’s Own Cookbook
Bob Sloan
1-56305-479-5

Pots and Pans

When choosing pots and pans, look for heavy-grade stainless steel, unless you’re buying a pasta pot, which doesn’t have to be made of such a heavy material, or a frying pan, which can be cast-iron.

Heavy-Grade Saute Pan (10-12 inches)
With lid and heatproof handle. Since this will be the pan you use the most, shell out a couple of bucks and get yourself a good brand, such as Cuisinart or All-Clad.

Nonstick Saute Pan (8 inches)
With heatproof handle. Essential for cooking eggs and omelets. Use only wooden or plastic utensils with this pan to guard against scratching the surface. For cleaning, use a plastic scrubbing pad. Eggs can be wiped off with a paper towel. Don’t be tempted to use this pan for heavy frying or for browning meats. Its really meant for lighter work.

4 1/2 Quart Saucepan
With lid. For making soups and tomato sauce. Make sure it has a nonreactive surface, either enamel or stainless steel, and a heavy bottom for sauteing vegetables.

2 1/2 Quart Saucepan
With a lid. For cooking vegetables and grains, and for reheating.

6 Quart Dutch Oven or Casserole
With a lid. Great for chili, stews, soups, and casseroles. Can be used in the oven as well as on top of the stove. Le Creuset probably makes the best post in this size.

8 Quart Stockpot
With a lid. For boiling pasta and making stock.

Roast Pan (16 x 11 1/2 x 5 inches)
With a rack. For roasting chicken or baking whole fish. It should be made of heavy-grade aluminum, stainless steel, glass, or enamel.

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