Basic Equipment:
Basic Equipment: Basic Pots and Pans: A basic set containing a couple of saucepans with covers, a large (9 to 12-inch) skillet with cover and a Dutch oven (5-quart) or stock pot (8- to 10-quart.) provide the versatility for a wide range of recipe preparation. Choose good quality materials that provide even heating, prevent warping and are easy to clean. Basic Knives: A good basic set of knives is the best kitchen investment you can make. Spend more money stocking this area of the kitchen to get quality performance. A chef's knife (8 to 10 inch blade), a serrated knife (approximately 12 inches), a utility knife (5 to 7 inch blade) and a 3 inch paring knife are all you need. Remember to follow the manufacturer's care instructions, keep them clean in a dedicated, protected place and ALWAYS keep them sharp! From http://kraftfoods.com Comment from Dianne11323: I will not say much about knives. You will be able to tell if that huge chef's knife might not be the right choice for your hand-held paring. if not, simply ask one of us, we will help you. Knives are very hard to explain. You simply need to get to know your knives. I mean that...Get to know the knives you have. Be very, very careful with a new knife or someone else’s knife! Glen bought me a brand new set of nice sharp knives last Christmas. While I like these knives for some uses, I have my own nice old very sharp knives. Knives I know and can feel in my hands. (Our girls cut themselves with these new knives a few times, and Glen also. I use my 31-year-old knives instead) My 30 plus-year-old knives are expensive knives. They are meant to last a very long time. They were a wedding gift. Other than picture frames, the only one I still use.
Comment from Dianne11323:
I will not say much about knives. You will be able to tell if that huge chef's knife might not be the right choice for your hand-held paring. if not, simply ask one of us, we will help you. Knives are very hard to explain. You simply need to get to know your knives. I mean that...Get to know the knives you have. Be very, very careful with a new knife or someone else’s knife!
McClug
7/9/2004
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