The Carmel Valley “Top 25” Kitchen Hardware

“The Top 25” Pieces of Kitchen Hardware You Need

So you found a recipe that sounds delicious, you’ve purchased the ingredients at a local grocery store or farmer’s market, and you can’t wait to get into the kitchen to make it an epicurean reality.  Something that will make your taste buds sing and cause your dinner guests to stand on their chairs and applaud.

As you get ready to put it in the oven the recipe says you need a “bain marie”.  You’re from San Diego so you know a little Spanish but this is definitely French, “que pasa aqui amigo”?!

Wikipedia tells you a “bain marie” is basically a water bath so you take your eight little potato leek timbale ramekins and set them in your 9”-12” baking dish. You then carefully pour hot water into the dish so the ramekins are submerged about half way.  Voila!  You do have a bain marie, simply created by multi-tasking using your baking dish.  You close the oven door and in 40 minutes your unique side dish is ready.

The right equipment is a very important part of cooking; a recipe is only a few written words without the proper equipment or hardware needed to prepare and cook it to perfection.

Through about 40 years of experience I have put together a list of “The Top 25” pieces of kitchen hardware that I believe are fundamental in the preparation of any recipe or dish  If you own these, at a total cost of about $425, you can prepare almost anything.  Keep in mind that baking is another story as it requires a whole set of special rules and guidelines that are very precise.  In no way do we expect you to become a pastry chef with this list.

And what about cost and quality?  If you’re a novice I suggest Bed Bath & Beyond, Macys, Home Goods, Tuesday Morning, QVC and Great News!.  They all carry reasonably priced quality items.  If you decide cooking is for you and you want to upgrade and invest (yes now you’re investing at these higher price points) in some expensive equipment try Williams Sonoma and Crate and Barrel at UTC and Fashion Valley , Sur La Table in Carlsbad at Leucadia Blvd and El Camino and Great News! in Pacific Beach.  If you’re in the store, especially Great News! but never Macys, the sales people are very helpful because they are knowledgeable; ask questions.  Check the web for their locations, current coupons and options for buying on line.  Cookware.com is a good resource too.

As I said previously high end hardware is an investment and will last a lifetime but it can be very pricey.  For example, a 9 qt Le Creuset dutch oven that triples as a stock pot and braiser runs about $304 and an Shun Ken Onion 8”chef’s knife can run as high as $300.  Please shop carefully as there are terrific bargains out there.  My favorite chef’s knife was middle to high end in price, purchased in 1976, and I still use it every day.

Equipment does not have to be expensive to be a good value. #2 on the list is the Lodge 12” cast iron seasoned fry pan, the same one you’ve seen your mom and grandma using for years.  It’s indispensable in any kitchen.  You can sauté, fry, deep fry, bake or roast in it and it’s a snap to clean.  It runs about $19 at Target or Walmart.  The same pan on the Lodge website is $33.

Like the Lodge pan, most of the items on the list are, as Alton Brown says, multi-taskers.  Use your ingenuity and imagination to make the most of the hardware.  For example, if a recipe calls for a cup of Ritz cracker crumbs put the crackers in a plastic bag (use the one you put your produce in at the grocery store) and crush them by gently hitting them with a wine bottle or the back of your frying pan.  Who needs an expensive food processor and if you play your cards right you can drink the wine.  The only item on the list that is not a true multi-tasker is the fire extinguisher.

In my opinion THE MOST IMPORTANT piece of kitchen hardware is the 8“or 10” chef’s knife.  Please check carmelvalleykitchen.com for more good info on knives. Finally, item #26 on the list would be the KitchenAid 7 cup Food Processor, $99.99, at BBB.

I am always available for questions or comments and would be happy to hear from you anytime.

THE TOP 25

1…8″-10” chef’s knife and steel for setting blade, Calphalon, BBB
2…12″ Lodge “seasoned” fry pan, Walmart or Target
3…10″ nonstick fry pan, SCAN pan, GN
4…Set oven proof bowls (Pyrex or ceramic)
5…Set stainless steel bowls
6…Stainless steel colander
7…12″ metal kitchen tongs
8…Hand held electric mixer, Cuisinart or Kitchen Aid, BBB
9…8-10 quart stock pot with lid
10…2-3 quart sauce pan with lid
11…Digital instant read thermometer, Taylor, GN
12…Multi use grater
13…Set wooden spoons (3-4 minimum)
14…Cutting board (large, composite)
15…Large spatula (heat resistant)
16…Portable fire extinguisher
17…Vegetable peeler
18…Mandolin (inexpensive, plastic, approx. $40), BBB
19…Whisk (medium)
20…4 cup Pyrex measuring cup
21…Large fork, metal
22…9″x 12″ baking dish
23…Set measuring spoons
24…13”x 18” one half sheet pan with rack, Chicago Metallic, GN
25…3″-4″ paring knife

 

Dave Clegg is a self-taught amateur chef and recipe author who has always been inspired by his Mom’s great cooking. He decided to create “Carmel Valley Kitchen” as a way to share his passion. Our name says everything about our philosophy of cooking great food. We use only fresh, basic, and readily available ingredients and we use only simple recipes where we stress versatility. As Emeril says “we ain’t builden no rocket ship here”. At CVK you’re introduced to cooking for the beginner/intermediate chef that includes a variety of lesson choices including two options for one-on-one learning and two options for creative cooking.