{"id":26798,"date":"2012-08-21T23:43:05","date_gmt":"2012-08-22T04:43:05","guid":{"rendered":"http:\/\/artofmanliness.com\/?p=26798"},"modified":"2021-09-26T09:35:24","modified_gmt":"2021-09-26T14:35:24","slug":"kitchen-basics","status":"publish","type":"post","link":"https:\/\/beta.artofmanliness.com\/leisure\/food-drink\/kitchen-basics\/","title":{"rendered":"Know Your Way Around a Kitchen"},"content":{"rendered":"

\"Young<\/p>\n

This article series is now available as a professionally formatted, distraction free paperback<\/a> or ebook<\/a> to read offline at your leisure.<\/strong><\/em><\/p>\n

If there remains a lingering sense among older generations of men that cooking is \u201cwomen\u2019s work,\u201d I would think it is probably fading greatly among the younger set. True, for much of human history men did the hunting\/farming and women did the cooking, and this arrangement continued to work well into the 20th<\/sup> century. Young men made a quick transition from living with their flapjack-flipping mother, to settling down with a meatloaf-making wife. Or, he lodged at boarding houses that provided victuals along with a bed.<\/p>\n

But those days are long gone; accommodations that come with a cook are now virtually non-existent (although it lives on in fraternity houses), and men are remaining bachelors longer \u2013 well into their late 20s and early 30s. As all modern men still need to eat virtually every single day, the only choice that remains is either starving\u2026or being completely dependent<\/em> on restaurant meals and take-out food.<\/p>\n

Maturing into a grown man means becoming self-sufficient, so daily dependence isn\u2019t an option. Further, not only does learning to cook help you become more independent, it offers other benefits as well:<\/p>\n

Keeps you healthy and strong.<\/strong> When you cook for yourself, you know and control exactly what you put in your mouth. Almost anything you make for yourself, even the same dish served at a restaurant, will have less salt, fat, calories, and additives than the commercially-made variety.<\/p>\n

Saves you money.<\/strong> Sure, it is possible to eat cheaply by ordering all your food off the dollar menu, but while fast food won\u2019t clip your wallet, it will take a toll on your health, which will cost you big bucks down the line. When it comes to making real, wholesome food, cooking at home is generally cheaper than eating out.<\/p>\n

Impresses the ladies.<\/strong> As a young man, you\u2019re going to be dating, and nothing impresses a gal like a man who can invite her back to his place for a home-cooked meal.<\/a><\/p>\n

Gives you enjoyment.<\/strong> No, I don\u2019t always<\/em> enjoy cooking. But when you have time and are in the right mood, it can be very satisfying to create something tasty for you and for your friends\/family.<\/p>\n

Now, I\u2019m not a home cooking zealot. Sometimes the way I feel about cooking can be summed up in this comic from The Oatmeal<\/a>; it can seem like it is more hassle than it\u2019s worth, and when you\u2019re super busy and stressed, the convenience of take-out is a lifesaver. The key is striking a balance, and you can\u2019t do that if you can\u2019t cook anything beyond toast and ramen.<\/p>\n

The good news here is that while gourmet chef-ery takes a lot of training and practice, simple cooking can be learned by anyone who knows how to read. So in this post, we cover many of the basics a young man who\u2019s never cooked for himself needs to know to get started. First we\u2019ll talk about how to stock your kitchen with equipment and your pantry with staple items. Then we\u2019ll talk about a few basic skills and bits of know-how you need to learn in order to cook edible, hopefully delicious, food. Finally, because you don\u2019t need to amass the kitchen equipment listed below all at once, we\u2019ll talk about some things you can cook when your options and tools are limited.<\/p>\n

Let\u2019s get started.<\/p>\n

\"Vintage<\/p>\n

Stocking Your Kitchen: Essential Equipment <\/strong><\/h3>\n

For this section, I had AoM\u2019s food writer, Matt Moore, give us the lowdown on how to outfit your kitchen. Here\u2019s what he had to say:<\/p>\n

For me, it\u2019s always about quality over quantity. Instead of investing in specialty garlic presses, zesters, or other gimmicks \u2013 just give me a killer knife that\u2019ll do all those jobs and not get lost in my junk drawer. Less is always more.<\/p>\n

For that reason I\u2019ve put together my list of essential kitchen equipment needed for every guy. You don\u2019t need to go out immediately and stock your kitchen with everything listed here. You can acquire this stuff over time. Be resourceful and check yard sales, flea markets, or online outlets that offer these items at great deals. Meanwhile, improvise and make the most of what you have.<\/p><\/blockquote>\n

Hardware: Pots\/Pans\/Baking Dishes<\/strong><\/p>\n

\"Basic<\/p>\n

    \n
  1. (1) Small 2.5-qt Pot with Lid <\/strong>– terrific for making sauces, steaming veggies, or heating liquids.<\/em><\/li>\n
  2. 1 Large 6-qt Pot with Lid <\/strong>– perfect for boiling pasta or potatoes.<\/em><\/li>\n
  3. 9×13 Pyrex Baking Dish <\/strong>– a must have for baking or roasting.<\/em><\/li>\n
  4. 12-Inch Cast Iron Skillet <\/strong>– cast iron cookware is inexpensive and will last a lifetime. On top of that, it cooks evenly, retains heat, and is also believed to keep you healthy by supplying a steady dose of iron to your diet.<\/em> For more tips on use and care, check out my <\/em>post<\/em><\/a> from last month!<\/em><\/li>\n
  5. 12-Inch Non-Stick Skillet with Glass Lid <\/strong>– the non-stick surface makes cleanup quick and easy.<\/em><\/li>\n
  6. Dutch Oven Style Pot with Lid <\/strong>– enameled cast iron is the best option; however any pot with a heavy bottom will do the trick.  Great for making soups and braising meats.<\/em><\/li>\n
  7. Grill Pan <\/strong>– a fantastic substitute for a grill.  I prefer cast iron grill pans over the non-stick versions.<\/li>\n
  8. Non-Stick Baking Sheet <\/strong>– super cheap, and probably one of my most utilized items in the kitchen.<\/em><\/li>\n<\/ol>\n

    Tools and Accessories: For the Utility Drawer<\/strong><\/p>\n

    \"Basic<\/p>\n

      \n
    1. 8-Inch Chef’s Knife with a Sharpening Steel <\/strong>– a chef\u2019s best friend. Don\u2019t go cheap here.<\/em><\/li>\n
    2. Can Opener <\/strong>– I prefer the manual ones \u2013 still never figured out the electronic versions.<\/em><\/li>\n
    3. Box Cheese Grater <\/strong>– I like these because it provides several different options in one; a slicer, a rough grate, a fine grate, and an extra fine grate for harder cheeses. Choose one with a large base to provide more stability.<\/em><\/li>\n
    4. Food Processor\/Blender <\/strong>– the workhorse of the kitchen. Great for saving time and creating specialized dishes.<\/em><\/li>\n
    5. Pepper Mill <\/strong>– indispensable for any kitchen. Fresh cracked pepper is worth the extra effort, and this tool makes it easy to always have it on hand.<\/em><\/li>\n
    6. Measuring Cups and Spoons <\/strong>– these will be absolutely necessary to make sure you are getting the right measurements when following recipes.<\/em><\/li>\n
    7. Pot Holder\/Oven Mitt <\/strong>– because I don\u2019t know anyone who likes to burn themselves. A folded towel will also work.<\/em><\/li>\n
    8. Spatula <\/strong>– my preference is stainless steel slotted spatulas.<\/em><\/li>\n
    9. Tongs <\/strong>– great for when you need a more precise touch.<\/em><\/li>\n
    10. Vegetable Peeler – <\/strong>fantastic for peeling fresh vegetables or shaving cheeses.<\/em><\/li>\n
    11. Wine Opener <\/strong>–I prefer the ones that also have a bottle opener. A drill, drywall screw, and pliers will do the trick if you find yourself in a bind. Trust me.<\/em><\/li>\n
    12. Potato Ricer\/Masher <\/strong>– a ricer is a great tool for making silky smooth mashed potatoes. A masher is an even cheaper and more versatile tool that will provide a more rustic consistency.<\/em><\/li>\n
    13. Digital Meat Thermometer <\/strong>– a useful tool to make sure your meat is always perfectly cooked.<\/em><\/li>\n
    14. Cutting Board <\/strong>– I prefer a large wood cutting board over any other surface. Make sure it has a solid footing, so as not to slide while cutting.<\/em><\/li>\n
    15. Whisks <\/strong>– extremely versatile; fantastic for making vinaigrettes, dressings, or even a roux. <\/em><\/li>\n
    16. Wooden Spoon<\/strong> – <\/em>heatproof and durable, I like having these in several different sizes. <\/em><\/li>\n
    17. Colander <\/strong>– a must-have for draining, washing, straining, or rinsing.<\/em><\/li>\n<\/ol>\n

      Serving\/Storage Items: For the Cupboards<\/strong><\/p>\n

      \"Basic<\/p>\n

        \n
      1. Flatware<\/strong><\/li>\n
      2. Assorted Serving Plates or Platters<\/strong><\/li>\n
      3. Assorted Mixing\/Serving Bowls<\/strong><\/li>\n
      4. Storage Containers<\/strong><\/li>\n
      5. Storage Bags<\/strong><\/li>\n
      6. Plastic Wrap<\/strong><\/li>\n
      7. Aluminum Foil<\/strong><\/li>\n
      8. Wax\/Parchment Paper<\/strong><\/li>\n<\/ol>\n

        Thanks Matt! Now let\u2019s take a look at stocking your pantry.<\/p>\n

        Stocking Your Pantry: The Essentials<\/strong><\/h3>\n

        \"Basic<\/p>\n

        These are the things that will come in handy for a variety of recipes or a spontaneous meal idea, and are always good to have on hand.<\/p>\n

          \n
        1. All-purpose flour<\/strong><\/li>\n
        2. Baking powder<\/strong><\/li>\n
        3. Baking soda<\/strong><\/li>\n
        4. Brown sugar<\/strong><\/li>\n
        5. Honey<\/strong><\/li>\n
        6. Oats<\/strong><\/li>\n
        7. Sauces (Soy sauce, BBQ sauce, hot sauce, etc.) <\/strong><\/li>\n
        8. Cornstarch<\/strong><\/li>\n
        9. Peanut butter<\/strong><\/li>\n
        10. White sugar<\/strong><\/li>\n
        11. Olive oil<\/strong><\/li>\n
        12. Cans of beans<\/strong><\/li>\n
        13. Diced tomatoes\/tomato paste\/tomato sauce<\/strong><\/li>\n
        14. Herbs and spices (salt, pepper, Italian & Mexican seasonings, crushed red pepper, garlic powder, onion powder, curry powder, chili powder, basil, cilantro\u2026whatever seasonings you enjoy)<\/strong><\/li>\n
        15. Instant broth (cans or cubes)<\/strong><\/li>\n
        16. Pasta and other noodles<\/strong><\/li>\n
        17. Rice<\/strong><\/li>\n<\/ol>\n

          How to Read a Recipe<\/strong><\/h3>\n

          It\u2019s true (and is often said) that all you need to know in order to cook is how to read a recipe. But how<\/em> do you read a recipe? These tips will up your chances of culinary success.<\/p>\n

          1. First things first, read through the recipe in its entirety.<\/strong> It\u2019s easy to look only at a recipe\u2019s ingredients before deciding to make something. But when it comes time to prepare the dish, you may find you don\u2019t have a tool or ingredient that may only be mentioned in the directions, or that it\u2019s a lot more complicated than you thought, and a little above your pay grade. If the recipe includes terms you don\u2019t recognize, look them up.<\/p>\n

          2. Add up how much time it will take.<\/strong> Be sure to check out the \u201cprep time\u201d (slicing, stirring, can-opening) and \u201ccook time\u201d (baking, frying, grilling). Add them up to find the total time needed to complete the dish. If it\u2019s your first time making a certain recipe, it will definitely take you longer than the given time; give yourself an ample cushion.<\/p>\n

          3. Make sure you have all the ingredients.<\/strong> If you think you might have something already, but aren\u2019t sure, check to see. Also make sure it\u2019s still fresh. Then write a list of all the ingredients you don\u2019t have on hand.<\/p>\n

          4. Take note of what you need to do before<\/em> the preparations begin<\/strong>. Before you start slicing, dicing, and mixing, you may need to do things like preheat the oven, soften butter, or defrost meat.<\/p>\n

          5. Set out all of your ingredients and tools.<\/strong> Line up everything you will need: bowls, pans, and utensils are on the counter, ingredients are measured and ready to go. This will not only make things smoother as you go along, saving you from dashing to and from the fridge and the cupboards, but it\u2019s basically a chance to check off the recipe\u2019s ingredient and supply list one more time; you don\u2019t want to get halfway through your preparations, only to realize you\u2019re \u00bc cup short of the required 1 cup of flour.<\/p>\n

          Measuring Ingredients<\/strong><\/h3>\n

          Dry Measurements Versus Wet Measurements<\/strong><\/p>\n

          When a recipe calls for a \u00bd cup of this, and 2 cups of that, the tool you reach for depends on whether the ingredient is dry or wet (if it\u2019s pourable \u2013 oil, sauce, milk \u2014 it\u2019s wet).<\/p>\n

          There are two options: wet measuring cups and dry measuring cups. While they technically each hold the same volume, there are reasons why you should choose one or the other for respective ingredients.<\/p>\n

          \"Wet<\/p>\n

          A liquid measuring cup has small measurement gradients printed up the side, and the top fill line sits well below the spout, so you don\u2019t spill any liquid when you pick up the cup. When you fill a wet measuring cup, don\u2019t hold it in your hand \u2013 put it on a level surface and squat down to make sure the liquid is sitting right at the desired mark.<\/p>\n

          Dry measuring cups are meant to be filled up to the very top, and then leveled off with a knife. If you filled a dry measuring cup to the very brim with a liquid, you\u2019d be bound to spill some. And if you used a wet measuring cup for a dry ingredient, you wouldn\u2019t be able to level it off.<\/p>\n

          Here\u2019s how you fill a dry measuring cup with a few common ingredients:<\/p>\n