Kitchen gadgets I can't live without: wok, rice cooker, mini food processor (I'd like a full-sized one, but have neither the space or money--if I did, I'd still keep this one for small quantities). My rice cooker is a mini, too, and pretty good for two people (I think it's a 3.5-cup one?). Rice cooker brand matters: we never used the rice cooker my parents had when I was a kid because it sucked (I recommend Zojirushi). Rice cookers don't work equally well for all types of rice, though, and if I'm adding flavorings, I use a saucepan. Also, a KNIFE SHARPENER. You don't need super-expensive knives (although it is important to have a knife that will hold an edge for a reasonable amount of time, or you'll go nuts), but regular sharpening will save you much frustrating. Cooking with a dull knife--which most people do--is a pain.
Ingredients: garlic and spices are key. Which spices and how many depends a lot on your cooking habits (I, for example, hardly ever use black pepper, which most people consider a staple, but I use cardamom all the time); I'd accumulate them as you need them for specific recipes. I like to have some frozen protein that thaws quickly--shrimp and small salmon or other fish filets are good (if you eat seafood). Coconut milk is good to have around, since it can be used for both Indian and Thai curries as well as soups. Plain yogurt is also very versatile if you eat dairy--by itself or with dried/fresh fruit, nuts, honey for breakfast; as a base for Indian curries; as a base for seafood- or chicken-y pasta sauce. Olive oil and a nut oil or neutral-tasting oil with a high smoke point for stirfry (I like peanut oil, but obvs. that's an allergy problem for many people)--olive oil smokes at too low a heat and has the wrong flavor for stirfry. Ghee if you make Indian food--it really makes a difference (especially for carmelizing onions into crispy brown deliciousness), and can be stored at room temperature indefinitely. Rice (several kinds) and pasta are my main carb staples, but I'm trying to eat quinoa more, because it has more nutrients, more protein, and a different flavor. Eggs are cheap and full of protein.
When I make sauces, if they freeze well (e.g. spaghetti sauce, peanut sauce), I try to make extra and freeze it. I also keep a few jars of good spaghetti sauce to enhance with hamburger, olives, garlic, more herbs, etc. for those times when I don't have time to mess with a zillion cans of different tomato products. Having frozen sauces that can be thawed or even microwaved and dumped on something quick is really helpful!
I put a little vanilla extract in my buttermilk pancakes, and while I usually eat them with jam or honey-based syrup, they are very delicious without.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
no subject
Date: 2010-04-01 12:34 am (UTC)Ingredients: garlic and spices are key. Which spices and how many depends a lot on your cooking habits (I, for example, hardly ever use black pepper, which most people consider a staple, but I use cardamom all the time); I'd accumulate them as you need them for specific recipes. I like to have some frozen protein that thaws quickly--shrimp and small salmon or other fish filets are good (if you eat seafood). Coconut milk is good to have around, since it can be used for both Indian and Thai curries as well as soups. Plain yogurt is also very versatile if you eat dairy--by itself or with dried/fresh fruit, nuts, honey for breakfast; as a base for Indian curries; as a base for seafood- or chicken-y pasta sauce. Olive oil and a nut oil or neutral-tasting oil with a high smoke point for stirfry (I like peanut oil, but obvs. that's an allergy problem for many people)--olive oil smokes at too low a heat and has the wrong flavor for stirfry. Ghee if you make Indian food--it really makes a difference (especially for carmelizing onions into crispy brown deliciousness), and can be stored at room temperature indefinitely. Rice (several kinds) and pasta are my main carb staples, but I'm trying to eat quinoa more, because it has more nutrients, more protein, and a different flavor. Eggs are cheap and full of protein.
When I make sauces, if they freeze well (e.g. spaghetti sauce, peanut sauce), I try to make extra and freeze it. I also keep a few jars of good spaghetti sauce to enhance with hamburger, olives, garlic, more herbs, etc. for those times when I don't have time to mess with a zillion cans of different tomato products. Having frozen sauces that can be thawed or even microwaved and dumped on something quick is really helpful!
I put a little vanilla extract in my buttermilk pancakes, and while I usually eat them with jam or honey-based syrup, they are very delicious without.