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/ck/ - Food & Cooking

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>> No.18136358 [View]
File: 460 KB, 945x3137, 7562a769b8756dd7b3b37eda5c29e6054b39dc20328c81c550266bfcbae95e9d.png [View same] [iqdb] [saucenao] [google]
18136358

Dumping the guide, so people with no fucking idea where to start can read it.

>> No.18106615 [View]
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18106615

>>18106555
What do you already have where you are moving? A kitchen? An oven? What stove type? What cuisine interests you?

A "reasonable" equipment to start would be:
1 "good" knife, 1 cutting board, 1 paring knife (optional)
2 pans, 2 pots (1 big one smaller for each
1 stovetop preferably with oven
1 spatula, preferably wooden, plastic works too, metal only if no nonstick coatings are involved. 1 spoon, same material requirements (spoon is not 100% needed, but helps).
Some way to drain/filter liquid. A fine mesh sieve is a good place to start.
Add a digital scale and maybe measuring cups/spoons if you often follow US volumetric recipes. Kitchen towels are also good.
Anything left over you should invest into some spices, so you have those ready for getting started with cooking.
If you can either already get a sharpening/whetstone for your knife, or know that you should buy one after using the knife for a bit.

For a minimum setup you don't need the paring knife, only 1 pot/pan each, and no spoon. With 500$ you should have plenty of room to play with, if you want to optimize what you get for your money, look into the used market, especially for pans and pots (no nonstick though, used is best for cast iron and stainless).
Dumping two guides, one for knives, one for cookware.

>> No.18086243 [View]
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18086243

I got annoyed by having to post the same explanations about the same topics (mostly "what knife should I buy", "how to season cast iron" and "what pan should I buy"), that I made guides for each, so I can post them in the future instead of typing the same shit over and over.
Thought I'd post them in this thread so you anons can tell me why I am retarded and wrong, and then suggest improvements.
Knife guide is 3 parts: Buying, maintenance and related items.
Cookware and seasoning cast iron are 1 part each.

If you have suggestions on what to add/change/fix just remember that this guide is already overly long, so only important information should be added, and preferably concisely.
Before finishing the knife guide I posted the wip in another thread and some anon suggested the material section needed work, which I agreed with and that anon said he may write a paragraph that could replace the old paragraph and be better, but he never did. That may be a good section to change.

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