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The Minimum Viable Kitchen

priceonomics.com

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Re: The Minimum Viable Kitchen

#61

Post by zampano »

logicalmind wrote: post #45
jtchang wrote: post #24

I cook quite a bit and have a lot of friends who own commercial kitchens. - Victorinox Fibrox knives are by far the best value you will get. They are inexpensive and are quite the workhorse. - I agree for the most part about the pots and pans except cast iron should be #1 on the list. The one thing you will learn very quickly as a cook is that cast iron is your friend. It also lasts forever. - Someone said something…

One caveat that people rarely discuss about Victorinox Fibrox knives is that the don't hold an edge very long. They're a great starter knife and a great long-term knife if you don't mind sharpening it fairly frequently. For example, at the rate I cook, I had to buy three separate fibrox chef's knives to go a solid month without needing to resharpen. And then I'd need to resharpen all three. I decided to upgrade to a…

Agree wholeheartedly on the Victorinox Fibrox not holding their edge, though I don't have any experience with their chef's knives, just the santoku.

Re: The Minimum Viable Kitchen

#62

Post by mattmaroon »

rdl wrote: post #22
typicalrunt wrote: post #11

Earlier quoted context omitted.

This. You'd be surprised at the crap knives people buy. Not only do cheap knives dull quickly, they also are composed of multiple pieces. Dull knives lead to scarring injuries (whereas sharp knives lead to a clean cut that most likely won't scar) and knives that have multiple pieces will be harder to clean and therefore contain more bacteria. If anyone needs a recommendation, I swear by Global [1] knives. They are sh…

I use Global Pros (and have ~20 of them), but I'd recommend the $20 Victorinox chef's knife ( http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straigh... -- get the 8 or 10 inch), and a smaller knife (like the matching one). I have some $4 Cold Steel VG-10 serrated knives which I love, since they're super super tough, too (I use them for opening coconuts, etc. Also, get a great pair of shears (which come apart fo…

You know I almost recommended the 10" Global chef's knife because I know a ton of professional chefs use them, but it was a budget exercise and I think most home chefs can just sharpen the Fibrox every couple months.

Re: The Minimum Viable Kitchen

#63

Post by rdl »

dkhenry wrote: post #27
muraiki wrote: post #25

The Victorinox Fibrox that he recommends is indeed a great knife for general cooking. I have a lower-middle range gyuto but I usually use the Fibrox because it's easier to take care of. While I cook mostly vegetables, a friend of mine who is a much more talented cook uses the Fibrox for everything. In terms of pots and pans, I recommend getting a carbon steel wok. A carbon steel wok requires a bit of TLC but pays off…

What would you use to get the Wok Hot enough for Stir-Fry. My biggest hindrance to using a Wok is the lack of a proper burner. I imagine there are lots of people in my situation.

I use a cast iron enameled flat-bottom wok on a glass-top electric range (maybe 14k BTU?) I know it gets hot because I IR thermometer it (450-550F!), and because once I left it empty on the range, left the range on, and got distracted. The glass top of the range had actually melted to the wok (um, wow), meaning it was in the 950F+ area. I had to buy a new $200 glass top and replace it (and the $20 wok). Annoying, but not as expensive as appliance repair or replacement would have been, and fortunately no actual fire.

I think this shows electric ranges can get suitably hot with the right wok. I'd still like one of the 50A 3-phase induction woks used at high end restaurants, or an outdoor turkey fryer gas burner (40k BTU), though.

Re: The Minimum Viable Kitchen

#64

Post by jules »

ironchef wrote: post #8
jmduke wrote: post #5

Line by line, my disagreements: - You don't need cookbooks. The internet is better in terms of 'MVK', and the best cookbook is the one you make yourself. - Get rid of half of the pots and the dutch oven. Cast iron is indeed the greatest. - A stand mixer is nice, but by no means is it Minimum Viable. - If you insist on getting a mixing bowl that isn't a regular bowl, don't get three of them. - Ditch the whisk. - Sayin…

Ditch the whisk? A whisk is perfect for controlled aeration of a substance. A fork lacks the necessary dispersion area. What else would you suggest using to cream whites or eggs that is in his list (if you're also getting rid of the stand mixer)?

I have a whisk but I always cream whites with a fork because it works better. Whisks do work better for other things though (e.g. batters, mayonaise). Also, if you're doing any baking then one of those rubbery plastic spatulas are invaluable (and cheap).

Re: The Minimum Viable Kitchen

#65

Post by zampano »

jtchang wrote: post #24

I cook quite a bit and have a lot of friends who own commercial kitchens. - Victorinox Fibrox knives are by far the best value you will get. They are inexpensive and are quite the workhorse. - I agree for the most part about the pots and pans except cast iron should be #1 on the list. The one thing you will learn very quickly as a cook is that cast iron is your friend. It also lasts forever. - Someone said something…

To all those pointing to cast iron, have you tried using carbon steel pans? I hear that they have many of the same properties as cast iron pans (they're seasoned the same way) but weigh less and heat up/down more quickly. I have been thinking of picking up a carbon steel skillet or wok as my next kitchen addition.

Re: The Minimum Viable Kitchen

#66

Post by [deleted] »

jtchang wrote: post #24

I cook quite a bit and have a lot of friends who own commercial kitchens. - Victorinox Fibrox knives are by far the best value you will get. They are inexpensive and are quite the workhorse. - I agree for the most part about the pots and pans except cast iron should be #1 on the list. The one thing you will learn very quickly as a cook is that cast iron is your friend. It also lasts forever. - Someone said something…

[deleted]

Re: The Minimum Viable Kitchen

#67

Post by callmeed »

On blenders, I've never had luck with a "If you were stuck on an island with 1 kitchen electric ..."

I cook a lot (for a family of 5) and my minimum/essential kitchen items for us are:

- 2 knives (I use Global but I like Victorinox too) + Henckels sharpener

- Cast iron skillet

- Wok

- Small non-stick pan (my wife prefers little/no oils)

- 2 Pots

- 1 steamer basket

- 1 baking sheet

- 1 pizza stone (or some unglazed tiles from Home Depot)

- KitchenAid stand mixer

- Vitamix 5200 blender

- 1 large Rubbermaid tub/lid for rising bread dough

- 1 slow cooker / crock pot (you can get em for as little as $20)

As for books, I've collected a few here and there but the ones I refer to the most are The Professional Chef (referenced in article), The Magnolia Bakery cookbooks, and Artisan Bread in 5 Minutes a Day (amazing bread a pizza dough for busy people).

http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutioni...

http://www.amazon.com/The-Magnolia-Bakery-Cookbook-Old-Fashi...

http://www.amazon.com/Zwilling-J-A-Henckels-Sharp-Sharpener/...

Re: The Minimum Viable Kitchen

#68

Post by wiredfool »

ssharp wrote: post #50

Regarding pots and pans, I'm curious how these things hold up over time. Is a high-quality 15 year old pan (appearances aside) function as well as it did when it was new? The reason I ask is because I see what I assume to be quality SS cookware at restaurant auctions all the time and they usually go for a fraction of what they're worth new. When I wanted to get a huge kettle (compared to my 20 quart canning pot) for…

If it's something like all-clad, aluminum bonded to stainless, then it should hold up forever unless it's been overheated to the point of melting.

I've got some that are going on 10 years, and they're essentially new, except for baked on oils on the (outside) bottom.

Cheaper stuff tends to show wear more, anodized aluminum exteriors wear through, nonstick fades after a few years, thin stainless dents.

I like restaurant supply stuff, I'd go there more often if I was closer to a store. I'd generally have no problem with used stainless stuff from a restaurant.

Re: The Minimum Viable Kitchen

#69

Post by meaty »

sitharus wrote: post #19
meaty wrote: post #14

I disagree. We cook anything for a family of 5 with virtually nothing. Two stainless pans, a roasting tray, frying pan, 2 knives, 2x wooden spoon, metal strainer spoon, peeler, a whisk, a pyrex jug and a couple of forks. Probably cost us Less to wash up as well and we haven't cooked any ready meals for 10 years - we only cook from basic ingredients. Recipe books - we own one and it's the Mary Berry baking bible becau…

That's similar to my kitchen as well. These days I do have a lot of random appliances, mostly from loyalty rewards. They're handy, but the only one I regularly use is my electric mixer. No need to a stand mixer!

We purge appliances regularly. Seem to collect microwaves and bread makers from relatives who think we are poor and need them.

We make bread by hand (only takes ten mins) and everything that comes out of a microwave tastes like shit.

Re: The Minimum Viable Kitchen

#70

Post by r888888888 »

jtchang wrote: post #24

I cook quite a bit and have a lot of friends who own commercial kitchens. - Victorinox Fibrox knives are by far the best value you will get. They are inexpensive and are quite the workhorse. - I agree for the most part about the pots and pans except cast iron should be #1 on the list. The one thing you will learn very quickly as a cook is that cast iron is your friend. It also lasts forever. - Someone said something…

I feel that cast iron pans are overrated. Stainless steel is easier to clean, lets you build fond, lets you cook acidic pan sauces, and are lighter so you can be more aggressive about pan flipping. The only advantage cast iron has is heat retention and there are few cases where that's useful (like deep frying for example, or baking bread). Iron is actually a relatively poor conductor of heat also and a good tri-ply pan will heat up faster.

Cast iron dutch ovens are another story because you will frequently use them in ovens where the heat retention properties are useful.

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