Stocking Your Kitchen Like a Pro: Part One.
Welcome to our first edition of Pro-Tip Tuesday! Each week we’re going to share our pro-tips on everything from must have kitchen equipment, stocking the bar, planning for and executing a party with ease, and more! While home cooking and professional cooking can be very different we often bring techniques, methods, and equipment home for better, faster, and cleaner results.
Since it’s our first week we thought it was appropriate to begin by sharing some basic kitchen equipment and small wares that we think you should have to cook like a pro. You probably wont find these in your regular home goods store. So, check out your local restaurant supply store, many are open to the public. If all else fails sites like Amazon and Webstaurant Store are great resources.
1. Rondeau: also known as a brazier, these wide, round, somewhat deep pots are so versatile (and perfect for big batch cooking!) — from soups, stocks, sauces, frying, roasting, poaching, and blanching there really isn’t much this can’t do. The broad design gives things a little extra room to do their thing.
2. Stainless Steel Mixing Bowls: from tiny to gigantic you will always find these useful. They’re stackable, lightweight and affordable. Get yourself a few, or a bunch, you won’t regret it.
3. Stainless Steel Sheet Trays: 1/8, 1/4, and 1/2 size. These are also stackable, lightweight, and affordable — sooo much more affordable than those $45 “cookie trays” you’re used to seeing at Macy’s.. 1/8 sheet trays start around $2 and 1/2 trays shouldn’t cost more than $8. The smaller ones are great for reheating and cooking for 1-2, while the bigger ones are ideal for roasting and baking. These won’t warp or burn up in the oven. Give ‘em a good scrub after each use and they’ll stay looking fresh for years.
4. Hotel Pans: 1/2 and 1/3 size with lids. We keep a mix of plastic and stainless steel on hand. I hate to say it, but these too are stackable, lightweight, and affordable. [side note — when stocking a kitchen we don’t just think about the function of a piece but where it’s going to live, how much space is this going to take up? Is its real estate worth its use? You’ll see this come up a lot]. Now, back to hotel pans… We love these pans because their tall walls make braising or roasting a breeze. The plastic ones are great for prepping and storing salads, chopped vegetables, marinated meats, and more.
5. VitaMix: you’ve probably seen these creeping into Williams Sonoma and Target the past few years but these have long been a mainstay in professional kitchens and for good reason! They boast 4 HP motors with razor sharp blades for the smoothest end result. Admittedly they are not cheap, whatsoever. but I promise you they are worth every penny.
6. Chinois: a super fine mesh strainer. This qualifies as another investment piece for your pro-chef arsenal as they come in at just under $100 each. This reinforced tightly woven strainer catches every little bit of grit for the cleanest broths and sauces. Line it with cheesecloth to achieve your own cafe quality cold brew!
7. Deli Containers: 8 oz, 16 oz, & 32 oz. Plastic deli containers are the ultimate storage solution. The 3 sizes are perfectly suited for your secret spice mix, mise en place, leftovers, etc. Hot or cold they’ve got you covered. Another perk? You guessed it… they’re stackable, lightweight, and affordable.
8. We’re lumping all of these into one number. We don’t show up to a kitchen without ‘em.
A. Pastry Brush: great for basting, brushing butter/oil/egg wash for a quick even coating./
B. Micro plane: for zesting citrus, grating spices like cinnamon or nutmeg, hard cheeses like Parmigiana or Locatelli, or garlic and onion for marinades and vinaigrette’s.
C. Hinged Metal Tongs: a must-have, all around useful tool for grabbing those pans in the back of the oven, or flipping that steak on the grill. Pick up a nice sturdy pair or two.
D. Fish Spatula: Flimsy when you need it but sturdy when it counts. These are just what you need to handle delicate seafood, roasted potatoes, and veggies.
E. Angled Wooden Spoon: I’m sure everyone has a good wooden spoon, but snag one with an angled tip to pick up all that delicious fond on the bottom of the pot.
F. Stick lighter: because when you need it most, you realllly need it — getting that pilot lit or grill started is pretty essential.
G. Disher: the perfect portioner. Quickly dish, scoop, or serve just the right amount with a clean professional finish. Think: cookies, cakes, ice cream, frosting, fillings, toppings, hors d’oeuvres.
H. Y Peeler: Kuhn Rikon is our go-to brand. They’re fast and easy to use for peeling vegetables, creating ribbons or a quick shave of cheese, carrot, or chocolate.
I. Ring Molds: easily cut out dough, portion cakes, other bakes, hors d’oeuvres, and more.
