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


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