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The Minimum Viable Kitchen

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Re: The Minimum Viable Kitchen

#101

Post by jerhinesmith »

tptacek wrote: post #87

Notes: * Strong recommend on the Fibrox knife. If you don't already have a serious knife, don't buy one; get the Fibrox and use it for awhile. You may never want another knife, and if you ever do, you'll have a very good idea what you're looking for. Beware of knives: they're Veblen goods. * Don't get the expensive butcher block board. Actively avoid it. If you feel like arguing about this, you're not the reader this…

Just a note about the pots and pans. All-Clad is nice, but also very expensive. After seeing a few recommendations on reddit, I picked up a Tramontina set from walmart.com (weird, I know). I love them. They're stainless steel, high quality, TryPly-clad pans, and you can pick up an 8-piece (5 total pans + lids) set for ~$130.

Re: The Minimum Viable Kitchen

#102

Post by eumenides1 »

bhousel wrote: post #44

I feel like there is lots missing from this list that a really functional kitchen needs. Supplies I'd add to a MVK: Dry measuring cups/spoons, liquid measures, rubber jar opener, bottle opener, plastic wrap, aluminum foil, digital timer, oven mitts, soap (I also like Lysol wipes for quick sanitizing) Ingredients to keep in stock: Fridge: butter (salted for cooking, unsalted for baking), lemon, lime, whole milk or cre…

This.

People focus a lot of the equipment, but a properly stocked pantry will get you further.

Find a canned "quick" item that is super luxurious. Keep it always stocked. It makes the simple life awesome. Mine are "elysee gherkins". Eat a sandwich? Add gherkins. Any kind of appetizer? put a small bowl of gherkins out.

Re: The Minimum Viable Kitchen

#103

Post by tptacek »

gabemart wrote: post #88
danielweber wrote: post #72

Earlier quoted context omitted.

I do spaghetti sauce in a cast iron all the time. Am I doing something wrong?

In theory, the acidity of the tomatoes breaks down the seasoning of the cast iron.

Isn't it the opposite? Doesn't seasoning of cast iron allow you to cook acid foods? Washing your pan is what breaks down seasoning, but also, seasoning is easy to fetishize. Just wipe the pan down with canola and stick it in a fast oven. Seasoning cast iron is even easier than sharpening a knife.

Re: The Minimum Viable Kitchen

#104

Post by Tarrosion »

tptacek wrote: post #87

Notes: * Strong recommend on the Fibrox knife. If you don't already have a serious knife, don't buy one; get the Fibrox and use it for awhile. You may never want another knife, and if you ever do, you'll have a very good idea what you're looking for. Beware of knives: they're Veblen goods. * Don't get the expensive butcher block board. Actively avoid it. If you feel like arguing about this, you're not the reader this…

A few comments:

- Stick blenders, at $20, are a steal.

- Kitchenaid is a good mixer brand, but Breville also gets very high marks.

- If you're going to bake even infrequently, the rolling pin is non-optional. A good solid rolling pin can also be used for whacking things (e.g. butter you want to soften but not melt) and as a cylindrical mold.

Re: The Minimum Viable Kitchen

#105

Post by tptacek »

jerhinesmith wrote: post #101
tptacek wrote: post #87

Notes: * Strong recommend on the Fibrox knife. If you don't already have a serious knife, don't buy one; get the Fibrox and use it for awhile. You may never want another knife, and if you ever do, you'll have a very good idea what you're looking for. Beware of knives: they're Veblen goods. * Don't get the expensive butcher block board. Actively avoid it. If you feel like arguing about this, you're not the reader this…

Just a note about the pots and pans. All-Clad is nice, but also very expensive. After seeing a few recommendations on reddit, I picked up a Tramontina set from walmart.com (weird, I know). I love them. They're stainless steel, high quality, TryPly-clad pans, and you can pick up an 8-piece (5 total pans + lids) set for ~$130.

This is something I'd go look to Cooks Illustrated for. My only real issue is, don't buy the sets. The pots & pans you need are specific. You definitely don't need 8 of them.

Cooks Illustrated doesn't like Tramontina; they claim they heat unevenly and require more oil. They "Recommend it with reservations". The "budget" brand Cooks Illustrated likes is Cuisinart.

Re: The Minimum Viable Kitchen

#106

Post by tptacek »

Tarrosion wrote: post #104
tptacek wrote: post #87

Notes: * Strong recommend on the Fibrox knife. If you don't already have a serious knife, don't buy one; get the Fibrox and use it for awhile. You may never want another knife, and if you ever do, you'll have a very good idea what you're looking for. Beware of knives: they're Veblen goods. * Don't get the expensive butcher block board. Actively avoid it. If you feel like arguing about this, you're not the reader this…

A few comments: - Stick blenders, at $20, are a steal. - Kitchenaid is a good mixer brand, but Breville also gets very high marks. - If you're going to bake even infrequently, the rolling pin is non-optional. A good solid rolling pin can also be used for whacking things (e.g. butter you want to soften but not melt) and as a cylindrical mold.

There are probably "better" stand mixers than Kitchenaid, but you want to be in the Kitchenaid ecosystem. Having a non-Kitchenaid mixer is like working in the receivables department of a Fortune 500 company and using Linux + OpenOffice.

We have a pricy Vitamix blender, but I use my stick blender much more often regardless.

Re: The Minimum Viable Kitchen

#107

Post by jerhinesmith »

tptacek wrote: post #105
jerhinesmith wrote: post #101

Earlier quoted context omitted.

Just a note about the pots and pans. All-Clad is nice, but also very expensive. After seeing a few recommendations on reddit, I picked up a Tramontina set from walmart.com (weird, I know). I love them. They're stainless steel, high quality, TryPly-clad pans, and you can pick up an 8-piece (5 total pans + lids) set for ~$130.

This is something I'd go look to Cooks Illustrated for. My only real issue is, don't buy the sets. The pots & pans you need are specific. You definitely don't need 8 of them. Cooks Illustrated doesn't like Tramontina; they claim they heat unevenly and require more oil. They "Recommend it with reservations". The "budget" brand Cooks Illustrated likes is Cuisinart.

Agreed. In this case, it's not actually 8 pans, since they're including the lids in the count. It's actually two sauce pans, two saute pans, and a dutch oven - which is perfect for me.

Re: The Minimum Viable Kitchen

#108

Post by meaty »

bhousel wrote: post #90
meaty wrote: post #69

Earlier quoted context omitted.

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.

How do you make bread in 10 minutes?

Flatbreads in frying pan.

Actual bread takes 10 minutes of attention and about 2 hours of wall time.

Re: The Minimum Viable Kitchen

#109

Post by tptacek »

jerhinesmith wrote: post #107
tptacek wrote: post #105

Earlier quoted context omitted.

This is something I'd go look to Cooks Illustrated for. My only real issue is, don't buy the sets. The pots & pans you need are specific. You definitely don't need 8 of them. Cooks Illustrated doesn't like Tramontina; they claim they heat unevenly and require more oil. They "Recommend it with reservations". The "budget" brand Cooks Illustrated likes is Cuisinart.

Agreed. In this case, it's not actually 8 pans, since they're including the lids in the count. It's actually two sauce pans, two saute pans, and a dutch oven - which is perfect for me.

So here I'd just point out that if you're going to have a dutch oven, it should be enameled cast iron.

Re: The Minimum Viable Kitchen

#110

Post by zwieback »

Good list. We've got a lot more stuff in our kitchen but that list is what we use all the time and wouldn't want to live without. I do have a couple non-sticks for omeletts and stuff like that and love them dearly but treat them very gingerly.
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