2007-02-18T22:30:00.000-05:00

Basic Equipment

This first installment of video and blog focuses strictly on basic equipment in a “professional” home kitchen. The following list is in order of general importance, from “must haves” to helpful items that are not totally necessary but certainly make life easier. Before you email me with your questions about the new single-use gadget you bought (maybe that egg slicer?), understand that I subscribe to a general principle common to those in my industry. While I understand the generally good concept of using the right tool for the right job, typically when considering buying a new kitchen gadget, I apply what I call Alton Brown’s Razor: the simplest tool with the most possible applications is usually the best choice.
All of the items listed below can be purchased on the web. Personally, unless I am replacing something that I already know I like, I try to see and touch the stuff I use before I buy it (especially when choosing a chef knife). It’s also a good idea to find a local restaurant supply store and see what you can find there -- As with most other consumer-like endeavors, buying your stuff at the mall, especially at a place that rhymes with Billiams-Monona, will likely be the most expensive route.
Good luck, happy cooking and please email with any questions.

If I Was Stuck on a Deserted Island Must-Haves

Sharp Chef Knife (Not cheap serrated junk) $75-$100
My favorite chef knife is the 10 inch Wusthof Grand Prix. It’s really a personal preference. When I am shopping for a knife the two things I consider most is the thickness of the blade (the thinner, the easier it is to do precise cuts) and the way the knife feels in my hand (you’ll know it when you hold it). Go down to your closest knife store/kitchen supply place and take a Wusthof, Henkel, Global or whatever catches your eye for a test ride.
For a wealth of information about kitchen knives check out this great link: http://www.knifeoutlet.com/kitchenguide.htm
Sharpening Steel $20
A dull knife is a dangerous knife. “Steeling” your knife will keep the edge longer and make your life easier, but will not actually sharpen the blade (unless you’re using a diamond steel). I plan to have a video clip on steeling, so stay tuned for that. However, when your knife gets dull, just take it to your local cutlery store and get it sharpened. Although I know how to sharpen my knives on a tri-stone, I still send my knives out to get sharpened. I have a “knife guy” that shows up in a van that is equipped with an Italian wet stone sharpener. He takes my knives out to his van (down by the river) and when he is done, I can split atoms with my knife (do not attempt this at home). You should find your own “knife guy” and don’t settle for a dull knife!
Serrated Bread/Tomato Knife $30
Cutting bread or tomatoes (or a tin can for you Ginzu fans) with a regular knife is a self-defeating exercise. A Serrated edge with practice yields the best possible result.
Cutting Board $40
Wood is great, but expensive, bulky, hard to handle, and harder to clean. I recommend using a decent sized acrylic board. It’s also a good idea to have two cutting boards, one for raw meat (especially poultry) and one for everything else. Do not use the clear plastic boards with a surface that’s so hard that when you cut on it, it sounds like finger nails on a chalkboard. It makes me shudder when I think about it – more importantly, though, both your knife and knife skills will be needlessly dulled if you insist on using one.
Sharp Pairing Knife $20-$40
You can live with out a pairing knife, but at $20 a pop why deny yourself the pleasure. They are great for detail work, like segmenting grapefruit, dicing shallots and peeling just about anything.
Thin-wired whisk $20
Required equipment for most any sauce, batter or mixing of things that don’t want to hang out (oil and water) together.
Good set of mixing bowls $30-$50
Self-explanatory (I hope). See below for advice on composition – having several different sizes and shapes comes in handy.
Small Medium and Large Pot $150-$300+
In the world of basic pots there are three basic metals used to manufacture them (we will save cast iron for later) they are as follows:
Aluminum- Great stuff if you’re bumming for cash yet still need pots to cook with. However, always avoid any pot or pan that has a plastic handle. Sometimes you need to put the whole pot in the oven and as you can imagine plastic is bad for this application. Aluminum is bad for three other reasons. Typically aluminum pans are thinner so when you slow-simmer stuff (especially thick stuff like pureed bean soup) there is a much greater chance of burning the bottom. Also due to the thinness and density of the metal, the pans heat up faster, but cool down faster as well (bad for high heat searing or frying). Secondly, aluminum reacts to acidic foods. For example, slow-simmered tomato sauce comes out much darker and sometimes with off-flavors. Thirdly, aluminum is a relatively soft metal, so when using a whisk or metal spoon to stir, the end product can have a tin like flavor. If you buy-in to the wives tale that aluminum causes Alzheimer’s Syndrome then you especially want to avoid it.
Stainless Steel- More expensive than aluminum and avoids all of the bad aspects of aluminum. This is my preferred material. Buy it if you can afford it.
Copper- It’s sexy looking, a superior heat conductor, and the most expensive of the options. If you can swing it then go for it. The one drawback is that copper has a greater maintenance time -- because it tarnishes, it periodically needs to be scrubbed clean with a mixture of vinegar, salt and flour (or industrial cleaner). Most people buy copper pots, hang them on their walls because they look cool, and then never actually use them. Don’t be this guy. If you buy it, use it.
Half Sheet Tray $30
A half sheet tray is restaurant speak for a big cookie sheet with a half inch lip on the edges. I do almost all of my roasting on sheet trays. They are also great for cooling cooked items down.
12” Sauté Pan $25-$150
From grilled cheese to seared pepper-crusted venison, the sauté pan is one of the workhorses of the cooked to order professional kitchen. The same guidelines for various material choices mentioned above apply here, too.
Teflon Sauté Pan $25-150
Great for cooking with anything that sticks. Eggs, potato cakes, and crab cakes are no problem for the old trusty Teflon pan. Critics worry about bad things in the Teflon getting scraped in to your food. Just use a plastic spatula with care and you should have no worries. And never use a scouring pad to clean.
5 qt Cast Iron Pan $60
If the potential toxins in Teflon concern you, then a well-seasoned cast iron pan is the next best choice. Cast iron if well cared for can do everything that all the other pans can do, but even better (and it’s cheaper). Its hard surface makes it non-stick and its heavy-duty construction holds heat, making it the superior choice for searing or frying. There are several downsides to using cast iron: its heavy weight makes it a little hard to wield, and it (like aluminum) also reacts to acidic ingredients. It also requires seasoning after each use to begin with, but maintenance is less cumbersome the more often you use them. If I was stuck on deserted isle and could only bring one pan, this 5qt cast iron would be the one.
Kitchen Towels $2
While handling hot pans with your bare hands might be a good stunt that will impress friends and neighbors, do not attempt this at home. Kitchen or side towels are indispensable in the kitchen for this task. Also, why cut down another tree for a paper towel when side towels are great for cleaning. Be sure to leave your fancy Billiams and Monoma towels hanging on the oven door, while actually using the cheapest cotton towels you can find.

Items that are not completely necessary yet make life easier

7" Boning Knife $30
It's a little bigger than a paring knife and has a rounded point, which is perfect for butchering most anything.
13" Thin Slicing Knife (Mackerel Bevel if so desired) $60
This blade is longer and not as wide as a Chef knife, making it easier to slice large cuts of meat and smoked salmon.

Flat bottomed hand hammered wok $20
Not only the best option for Asian stir-fry. Its wide-open sides make it the perfect choice for tossing pasta, too. I bought mine at China Fair, a local discount kitchen supply store, for $19.99 and use it all the time. Although the traditional rounded bottom shape is great for Asian restaurants with the appropriate burners, I find the flat-bottomed variety is the best choice for the home cook. Avoid Teflon woks and be sure to season your wok after every use.
Fish Spatula $15-$30
The fish spatula is the perfect tool for turning over and serving any delicate item with the propensity to stick. Once you go with the fish spatula you’ll never go back.
12” Edlund Tongs $14 Tongs are typically prohibited in the French kitchen for their brutish nature. I find that with care, tongs can be indispensable for handling anything hot, especially when grilling. Come to think of it, most French kitchens also don’t have grills. (Don’t hate them because they are beautiful). One other note: I usually don’t drop name brands, but in this case Edlund is the superior choice.
Y-shaped Peeler $8
This isn’t your grandma’s peeler. Its sharp edge makes it the perfect tool for peeling almost anything. Ask any of my friends who have been given the peeling task for the evening, and they’ll tell you they are converts, too.
Salad Spinner $30
Water is the enemy of flavor. Good, fresh salad greens from the field need to be washed. You do the math.
Strainer $20
If you’re in a pinch, holding a plate over the top of a pot while dumping stuff out works. I suggest using a strainer.
Rubber or Plastic Heat Resistant Spatula $12
Waste not, want not and the rubber spatula helps you adhere to this policy.

Specialty fun tools like the pasta maker, micro-plainer, silicone pads and heavy duty juicer we will cover down the line.

2007-02-18T21:45:00.001-05:00

Welcome to Ask Chef Robert

Thanks for checking out Ask Chef Robert. I hope to use this blog and the accompanying videos to help the home cook learn how to do new cooking techniques and recipes all fuelled by your questions. Whether it’s “how do I make caramelized onions? or “ what is braising?”, I’ll have an answer for you based on what I have learned in the past 15 years from culinary school, kicking around professional kitchens, and catering. Check out the videos (I hope to update as regularly as possible), and feel free to send me questions and suggestions on topics that might be useful for you.

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