Ryan’s notes

Essential kitchenware

A minimal but capable kitchen. Originally from Luke and edited by me.

Cookware

Utensils

  • Silicone spatula

  • Flipping spatula (fish spatulas are the best)

  • Tongs

  • Ladle (or large spoon)

  • Whisk

  • Vegetable peeler

  • Fine mesh sieve (can double as a colander)

  • Knives (8” chef, paring, bread, honing steel)

  • Cutting board

  • Measuring cups

  • Measuring spoons

  • Glass measuring cup

  • Mixing bowls (of various sizes)

  • Microplane

  • Can opener

  • Wine / beer opener

  • Optional, but nice to have:

    • Slotted spoon

Storage and prep

  • Mixed deli containers (for mies en place and storage) — see The Tupperware drawer
  • 1 gallon freezer ziplock bags
  • Plastic wrap
  • Parchment paper
  • Tin foil
  • Dish towels
  • Dish soap
  • Scrub brush
  • Cheese cloth

Appliances

  • Quick-read thermometer
  • Rice cooker (I underrated this for years!)
  • Food processor and/or blender
  • Instant Pot / pressure cooker

Pantry

  • Rices (sushi, basmati, brown)
  • Beans (gigante, black, chickpeas)
  • Fats (butter, olive oil, neutral oil, coconut oil, sesame oil)
  • Vinegars (balsamic, red, apple cider, rice wine)
  • Salt & pepper (kosher, maldon, whole kernel black)
  • Umami (miso, anchovies, fish sauce, soy sauce)
  • Better than bullion veggie paste
  • Stable tomato (canned, paste)
  • Spice (chile sauce, hot sauce, dried chiles)
  • Corn starch
  • Sweeteners (sugar, brown sugar, honey, mirin)
  • Flours (all-purpose, whole wheat, semolina, almond, GF)
  • Baking soda, baking flour
  • Alliums (onion, red onion, shallot, garlic)
  • Nuts (pine, walnut, almond)
  • Tahini
  • Bread, pita

Fridge

  • Dijon mustard
  • Condiments (Amba)
  • Citrus (lemon, lime, orange)
  • Herbs (cilantro, basil, parsley, green onion, thyme, rosemary)
  • Pickled things (pickles, Pickled red onion, Pickled carrots)
  • Cheeses (Parmesan, mozzarella, feta)
  • Preserved lemon
  • Kimchi
  • Sauerkraut

Mentioned in: