William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-01-01 / 1. szám
CUTTING BOARD. As its name implies, you use this to cut on and prepare bakery products as well. I would suggest two cutting boards: one for meats and poultry and another for use in rolling out dough's for kiflis and pie crusts. COOKWARE. I would suggest you should own at least four cookware items:- a STOCKPOT which holds five gallons for making soup, sauces or stuffed cabbage;- a SAUCEPAN that has a long handle and holds up to one gallon of whatever you're making;- a SAUTE PAN with sloping sides and a long handle; and- a SKILLET which is cast iron and very heavy but evenly distributes heat. BAKE WARE. There are three basic items, two of which you should own more than one of:- BAKING SHEET PANS, two or three, each nine by 13-inches in size;- a ROASTING PAN for meats and poultry; and- PIE TINS for baking pies. MEASURING. A MEASURING CUP and a set of MEASURING SPOONS are important to assure exact recipe standards. UTENSILS. Your collection of basic utensils should include:- a VEGETABLE PEELER for carrots and other vegetables like potatoes;- WOODEN SPOONS for stirring;- a wire WHISK or WHIP to hand whip eggs, sauces, frostings and salad dressings;- SLOTTED SPOONS that have holes in them to drain foods;- CHEF SPOONS have no holes and are used to stir soups, sauces and mixtures; and- RUBBER SPATULAS for scraping bowls pots and pans. OTHER NECESSITIES. You should also own a number of other items to complete your kitchen:- STAINLESS STEEL STRAINER for pastas and nokedlis;- a COLANDER which is bowl shaped to blanche vegetables and drain liquids from food; and- a HAND ELECTRIC MIXER or STAND MIXER is another basic we need to get consistent results with the food. The rest of the items you can purchase in any kitchen department of any chain store:-A set of STAINLESS STEEL MIXING BOWLS, perhaps four in various sizes for preparing batters, doughs and other culinary products; and- a KITCHEN TIMER that rings a loud bell or buzzes to let you know when your food is done. I myself have a digital timer that beeps when time is Up-Speaking of time being up, I think I have given you a lot to deal with this month. Next column we will continue with some basic spices you should have along with some basic kitchen ingredients. We are going to build a culinary house that will rise up as high as we want it. The basics I have given you are the building blocks that make up the foundation of the house we will build this coming year. Congratulate yourself for having passed BASIC TRAINING! Jó Jógza/U&f I 1 William Penn Life, January 2005
