Welcome to Cooking Guide
Cooking Herbs Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
Essential Cooking Supplies
from:Having the proper cooking supplies is essential for anyone want to improve their culinary skills in the kitchen. But what are the proper cooking supplies? Here is a basic list of what any would be chef should have.
Essential cutlery is an important component of cooking supplies.
• Chef’s knife six inch and eight inch – these knives are ideal for cutting vegetables, large fruits, pies, pizzas, or quiche. The smaller knives are preferred because they are lighter and easier to handle.
• Carving knife – ideal for cutting meats on or off the bone.
• Serrated knife – ideal for slicing bread or cake. These knives can also be used to slice tomatoes because they do not squish them.
• Paring knives – ideal for peeling, chopping, slicing, and dicing. It is recommended that two to three these are available.
Having the right pots and pans is essential to cooking supplies.
• Nonstick skillet eight inch and ten inch – these pans sauté, stir fry and make omelettes with ease.
• Sauce pans with lids two quart and four quart – these pans can melt butter, simmer sauces, heat canned foods, cook vegetables, make soup, steam rice, prepare hot cereals, and reheat leftovers.
• Large stockpot with lid eight quart – this pot can boil pasta, simmer stews, simmer chilies, simmer soups, and make homemade stock.
• Dutch oven with lid – this pot can bake rice pilafs, casseroles, stews, oven roast veggies, slow cook pot roasts, and braise meats.
• Roasting pan with v-shaped rack – the rack elevates the meat so it does not stick to the pan. Without the rack it can roast vegetables and potatoes.
• Vegetable steamer
Basic baking equipment is a necessary cooking supply.
• Baking sheets
• Bundt pan
• Cake pans – two nine inch ones
• Cookie cutters
• Glass baking dishes – eight inch, seven by ten inch, and an eight by twelve inch.
• Loaf pans – two four by nine inch pans
• Muffin tins
• Parchment paper
• Pastry brush
• Pie dish
• Pie ring
• Pie weights
• Ramekins
• Rolling pin
• Springform pan
• Tart Pan
• Wire rack
Basic cooking utensils are necessary cooking supplies
• Basting brush or bulb baster
• Bowls – graduated set
• Canisters
• Citrus press
• Citrus reamer
• Cutting boards
• Garlic press
• Ginger grater
• Hand grater
• Kitchen shears
• Kitchen twine
• Ladle
• Measuring cups
• Measuring spoons
• Meat mallet
• Meat thermometer
• Microplane grater
• Openers
• Pepper mill
• Plastic storage containers
• Potato ricer
• Pot holders
• Salad spinner
• Spatulas
• Spoons – slotted and solid
• Strainer
• Timer
• Tongs
• Vegetable peeler
• Whisk
• Wooden spoons
Basic appliances are necessary cooking supplies
• Blender
• Coffeemaker
• Crock pot
• Electric coffee bean and spice grinder
• Electric hand mixer
• Food processor
• Grill
• Microwave
• Rice cooker
• Toaster
Cooking Herbs Specific links
Cooking Herbs News
Cooking with herbs and spices ... fresh is always best
General manager Carrie Gilbertie discusses the hundreds of herb varieties for sale at Gilbertie's Herb Gardens in Westport, Conn. on Thursday, April 26, 2012.
Read more...Great summer recipes using herbs for flavor
On KHQA This Morning, Kate Daniels shared some recipes about adding herbs to your food.
Read more...Eat what you sow: UCSC class will teach growing and cooking herbs and flowers
SANTA CRUZ -- Baffled by basil? Mystified by marjoram? Let Emily Jane Freed introduce you to the world of culinary herbs and edible flowers at a Culinary Herb and Edible Flower Workshop on Saturday, May 12, at the UC Santa Cruz Farm.
Read more...Class examines growing, cooking with herbs
WATERLOO, Iowa --- University Avenue Hy-Vee will hold a free seminar on “Growing and Cooking with Herbs” from 5 to 6 p.m. Tuesday in the Garden Center. The class will take place inside, if raining.
Read more...Sunday Supper: You can't go wrong with lemon and herbs in super-easy chicken bake
Readers often call me, looking for ideas to feed a crowd or unexpected guests. One of my standards is Chicken with Lemon and Herbs. I came across the recipe years ago in Fine Cooking magazine. I've tweaked it here and there, using different herbs, chicken breasts instead of thighs and red or sweet onions in place of shallots.
Read more...