(12-18-2014, 10:28 AM)Gegenji Wrote: I still find myself wanting to actually try making something for myself from time to time, but I have none of the tools and keep forgetting to ask folks what a "basic set" of cooking tools I should be getting if I want to try to start cooking for myself. Sauce pans? Skillets? Measuring spoons? Spices? WHAT DO!?A premade pot set from Wal-mart will get you pretty far to start. You -can- go for the higher end sets if you feel the need, but I had a $30 set that did pretty well. A good cast-iron skillet is nice to have (read up on how to care/season/clean one) and works on the stovetop, in the oven, and on the grill/campfire. Lastly, I would suggest to eventually pick up an uncoated stainless-steel skillet, for cooking/searing anything at a high temp.
For cooking utensils, you want wood ones. They don't transfer heat (unless, y'know, you have a gas stove and leave them IN the flame but that's a slightly different problem), don't scratch the pots, and as long as you keep them clean they won't transfer/impart flavors. Bamboo is best, but the cheap ones at Wal-mart work too. Don't get the ones that are painted/varnished.
Measuring cups/spoons, get them for both wet and dry.
As for spices, the basics tend to be pepper, garlic (fresh and powder, not salt), basil, parsley, and oregano. The rest, you'll probably end up picking up eventually as well.Â
Salt. While you may be tempted to buy the big, cheap canisters of, say, Morton's salt that will last you years, do yourself a favor and skip it... at least for cooking. As silly as it might sound, invest in the more expensive ones -- Fleur del sel, Celtic moist grey (my favorite), Himalayan pink, Hawaiian red, and flake. If you can't find these (though Himalayan pink is -really- popular right now and showing up even at Wal-marts), Kosher or regular sea salt will do. These more expensive salts, you can use up to half as less as you would with Morton's (or other iodized salts) to get the same flavor, and the varying trace minerals that give them their colours do impart a subtle flavor of their own. They're also healthier for you than the Morton's/iodized salts.
Also, a hammer that you can dedicate solely to kitchen use. Useful for cracking nuts/seeds/ice/sugar that's crystallized. And tenderizing meat.
Other things to have around:
Olive oil -- for both cooking and caring for cast iron skillets and other utensils that need to be oiled
Morton's/iodized salts -- for cleaning and deodorizing wooden utensils/cutting boards
Baking soda -- for cooking, cleaning, and deodorizing. Also works wonders as a scouring agent on pans that have no-stick surfaces that you don't want to scratch.
Lemon juice -- for cooking and cleaning. To sanitize microwave, mix 1 part lemon juice with 3 parts water, put in microwave safe dish, pop in microwave and heat on high until it fills microwave with steam. Shut off microwave, wait five minutes... wipe clean
Distilled white vinegar -- cooking and cleaning. Run it through a coffee maker every month to clean the system. Cleans stainless steel and glass without leaving streaks. Also good for treating minor burns, bug bites, and sunburns.
(12-19-2014, 01:02 PM)Steel Wolf Wrote: I dunno, maybe it was the brand of wine? Unfortunately, I forgot the sort of wine I had used when I made it, but I remember it was from Australia I believe. Â I'll have to check the place I got that last bottle from and report back.That's possible, however I'm fairly sure I've used different brands (and types) of red wine. Definitely let me know what you used, though! I have finicky eaters in my family (my brother-in-law actually threw a fit because I put cracker crumbles on top of baked macaroni and cheese, and was appalled that it wasn't icky orange cheese), so I'm always looking for ideas on how not to shock them.
And if people are put off by drunken pasta then THAT'S THEIR FAILURE! Â /shakefist
