| KITCHEN
EQUIPMENT
 There
is certain fundamental equipment that every chef, whether amateur
or professional, needs in the kitchen. My kitchen at home is worlds
apart from my restaurant kitchen, and for good reason. When I
don my chef coat and grab my knife bag I go to work in a stainless
steal playground with my own crew of cooks, walk-in refrigerators,
dish washers, stoves and ovens which, in grand combination, throw
out more heat than a super nova.
I also have
every conceivable ingredient and utensil at my fingertips with
which I create a variety of cuisine. I hesitate to glamorize the
professional kitchen; in actuality it is often hot, steamy, noisy,
and crowded; and when I leave for the day I want nothing in my
home kitchen to remind me of it. And so, at home I keep things
simple and comfortable with only the basics. And that's what I
suggest you do also.
I'm assuming
that everyone who reads this article has the basic stove, oven,
refrigerator and perhaps a microwave. Whether you have gas or
electric equipment makes no difference in food quality - its simply
a preference. Gas burners offer an easier and faster way to control
heat output and typically get much hotter than electric ranges.
A microwave is indispensable to any bodybuilder or dieter who
must cook at home. With the frequency and volume of food that
most gym bodies consume, living without a microwave is practically
impossible. Having an oven is good but not all together necessary.
Most dishes can be prepared using a combination of a range and
microwave. If you're unfortunate enough not to have a refrigerator,
then I suggest you go buy the local newspaper and peruse the classifieds
for a new place to live.
There are
a few essential utensils that will aide you in your quest for
culinary enlightenment. First and foremost is the non-stick omelet
pan. You can purchase one for around $15 and it will make your
time spent in the kitchen a joy. The non-stick pan will enable
you to cook things with minimal oil and clean-up is a cinch. I
suggest an 8 inch skillet because it is easy to handle and works
great when cooking small meals for yourself.
A rubber
spatula that is heat proof is the next utensil that is important.
A spatula is a multi-functional tool that can be used with your
Teflon pan. I suggest you spend a few extra dollars and buy a
heat proof spatula to avoid melting it to your stove elements.
Anytime you cook with your non-stick pan you should be using a
rubber spatula (or wood, if you prefer - never metal; not fork,
not knife, not spoon - NADA!).
Knives are
a dime a dozen in most kitchens but a good knife that is sharp
and easy to handle is a precious commodity. I suggest spending
money on a quality chef's knife. I'm not suggesting you max out
your credit card, but plan on spending at least $50 on a knife.
If you buy the right knife it's the only one you will ever need.
I do 90% of my cooking using one knife - an 8" chefs knife.
As far as knife manufacturers, I suggest using Global because
they are well made and indestructible. Henkel and Trident also
make great knives. With the purchase of your knife you should
also buy a stone on which to sharpen it.
You will
need a cutting board for cutting, chopping or dicing meats, fruits
and vegetables; I suggest a small plastic square or rectangle.
These are cheap and can be found at most kitchen supply stores.
I don't recommend wooden cutting boards because they are difficult
to clean once they become scratched. I also don't recommend glass
or ceramic cutting boards because the surface is too hard and
results in a dull knife (and that very annoying sound every time
the blade makes contact).
Other kitchen
items that are important but not critical are a blender for shakes,
a colander to wash and drain vegetables, and a small selection
of pots and pans.
With these
few items in your kitchen you can effortlessly tackle any of my
recipes and be well on your way to enjoyably fueling a lean and
fit body.
.
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