Less tools and dishes in favor of better tools and dishes - at least, better for what you cook. Less stuff means less clutter per cabinet means easier to keep organized and easier to grab something when you need it. Knives and spoons/spatulas are a big one - there just isnāt a time that I need three sizes of large spoons or a 12 piece knife set. I have 2 metal spatulas, one flexible one stiff. Three knives, small medium large (and could reduce this to two). How many mixing bowls do you really need? Minimal dishes - I keep some extras out of the kitchen in case of guests but a dozen place settings day to day is too many. Anyway, if you have more than one of something really think about the use case and if you have items that you havenāt used in months/years just get rid of them or store them in an overflow cabinet so you can get them out for the one holiday. This also reduces the amount of things that can end up dirty at one time.
No stacking (except identical items or small things like measuring cups). Ideally I can grab anything I need with one hand. Because I have less stuff than I could fit I have room for a shelf of unstacked mixing bowls (two sizes) - when I need one (or need to put one away) I donāt have to deal with unstacking/sorting them. Same for large measuring cups, dishes, glasses, pots and pans, etc. Exceptions for me are baking dishes (only have so much room and I use these less) and some other specialty rare use items.
Urgent needs go closer to the prep areas and stove. When I need a spatula or something right this second to keep something from burning those are close by. Baking supplies are far away because if I need those Iāll get them all out at the same time before I start. This is really specific to you. Pay attention to what you really use and how and sort accordingly.
Donāt worry about perfect organization. I have a drawer by the stove/prep area with my spatulas, tongs, spoons, food scissors, etc. It has dividers in it but nothing has a āplaceā. The dividers at least keep everything pointing the same way but itās a sparse junk drawer - I can see everything so it doesnāt matter if itās jumbled a bit. Same for most of my cabinets - if I can see it and get it with one hand thatās good enough.
If at all possible the triangle of stove/fridge/sink with prep area next to all of those is ideal.
Overall my current kitchen is pretty good. I have some cabinets Iād swap for drawers if I had a bit more room. Iād like to reduce a few things but it is fun to have some extras for special things (specific ramen bowls, unique coffee mugs to rotate through, a waffle maker). Extra storage (maybe in the pantry) would be good for larger less used things but I donāt have thatā¦
Iāve tried making bean burgers over the years but Iām never satisfied with the texture. Almost feel just grilling some oyster mushrooms is a better optionā¦
You are probably going to fail some dishes at the beginning, itās okay. To know how hot it is, look at the flame underneath the pot, not all dials are reliable. Itās my favourite way to cook meat, as it actually turns the heat down when you reduce the flame, unlike resistance electric that takes ages or induction that works as long as you havenāt been cooking too long. Get yourself an electric kettle or you will need ages to get warm water for your pasta.
Get yourself some gas detector and get in the habit of opening the windows to ventilate. Take the normal recomanded precaution around open flames, turn the gas off at the arrival when you leave the house for longer than 36 hours.\
Iāve owned electric, gas, and induction. I recently switched from gas to induction because of the health concerns. Like others have said, gas is a pain to clean. I enjoyed gas more for things that you need to toss, but remain on the heat.
I usually use a garlic press because I donāt find that the extra time I use cutting the garlic adds any different flavour. Though, sometimes I do chop it up if I am frying since I love crispy garlic.
Half an onion, minced Knob of butter 1 L of a good passata Tablespoon of chicken bouillon powder Olive oil to taste Salt, pepper, chili flakes to taste
The recipe is sort of a mishmash of influences. It derives from an ancestral recipe, but the use of butter comes from Marcella Hazan, and the bouillon powder from Hong Kong influence. Itās a salt and MSG umami bomb, whatās not to like?
Iām guessing, peanut butter would work, too (tomatoes taste fruity with a pinch of sugar), but Iāve never tried it.
As for spices, some pepper, chili or (balsamico) vinegar works well.
The whole Italian spices are still good, especially basil. Or alternatively, you can add various vegetables, like youād put in a soup.
Man, I hadnāt seen this. Iāll have to dig a little deeper, but from a quick scan doesnāt look awesome.
Iāve been a big fan for many many years. Doesnāt change what he did for food television. And helped do (along with other people/companies of the same era) to food science. But, damn, canāt a hero just stay a hero?
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