Not surprisingly at Home IQ, we devour home publications, websites, and blogs frequently. We’ve been known to spend evenings looking at new home listings and even troll open houses on Saturdays and Sundays. Seeing the newest and best of our industry is not only our work, it’s a favorite hobby.
Quite often during this immersion into our industry, one key home feature is exalted again and again. From double-page photo spreads in our favorite magazines like Real Simple and Better Homes and Gardens to the million dollar homes in local home tours, our industry praises ”The Chef’s Kitchen.”
You’ve seen them. You’ve likely dog-eared a page or two in your favorite periodical. And we dare say you’ve bookmarked a couple of inspirational websites. After all, who could say no to the multitude of high-gloss appliances, floor to ceiling custom cabinetry, special nooks and drawers for every kitchen staple?
With all their polish, beauty and gadgets galore, these rooms make me ask myself, “Is this really a chef’s kitchen?” The thought has passed through my mind enough, that I decided to ask my friend. A 20+ year kitchen veteran who’s fed movie stars, presidents, and athletes, he professes the best meals are made in his home for his family and friends. Jeff told us that if you enjoy cooking, you don’t need all those accouterments to have a true chef’s kitchen. All you need is a little music to get you in the groove, and a few key tools to make life in the kitchen a breeze.
With the holiday’s coming, we know you’ll be spending copious amounts of time in the kitchen, so here’s the list for equipping a real chef’s kitchen. Bon appetite!
Kitchen Aid mixer – Worth the investment, this mixer can do it all, from making smooth whipped potatoes to grinding your own meats for homemade sausages.
To keep your knuckles safe from grill burns, serve food from pot to plate quickly and even remove cookie sheets from the oven, a. 8-in. pair of super-high quality tongs are a must.
Southerners know the value of a passed-down cast-iron treasure. Get your mitts on one from a grandmother or great-aunt, and in lieu of that, search your local flea market. An old as the hills 12-inch well-seasoned cast-iron skillet is better than any of today’s best non-stick technology. And remember – NEVER wash it with soap!
Like to make soups, salad dressings and tomato sauces from scratch? Invest in a decent immersion blender for tackling these tasks with ease. And, as a plus, your kids will love to help make baby food, morning smoothies and milkshakes for dessert!
You’d think any old chopping block would do, right? But according to the expert, a 1.5-in. BOOS Block is the best for chopping any- and everything and helps keep your knives sharp longer.
And, speaking of knives – forget the packaged set of 10 with knife block, etc. Our chef says he uses the same three knives every day. He prefers the Henkel brand for his 10-in. chef’s knife, 2.5-in paring knife, and large serrated knife. (Remember to sharpen your knives on a stone or steel after every couple of uses and they’ll last forever).
Getting ready for that Thanksgiving turkey? Be sure you have an instant read thermometer on hand. If it goes up to at least 500 degrees, you won’t have to question if the turkey’s done (or the fried chicken you’re making for next week’s Sunday dinner).
Our chef didn’t provide a lot of “must haves” when it came to food staples, but he did mention the wonders of kosher salt. We’re thinking of buying a salt box like this one from Williams Sonoma to keep right by the stove as he suggested.
Fresh veggies are a must in our house (and that kosher salt is yummy on grilled veg), but peeling them is the least favorite sous chef job. Apparently the OXO Y peeler takes down potatoes and squash with ease.
Our chef also told us to purchase some good commercial grade kitchen shears and set of stainless nesting bowls and to designate an old coffee grinder for spices and herbs.
Knowing he’s not a “kitchen gadget” guy, we wanted to know if there’s one tool he can’t live without. “Yep, “ he replied. “I can’t believe I’m saying it, because I fought my wife for years about it. But a salad spinner/herb dryer is worth the money and the space it takes. It saves major time and makes it easy to fix a quick salad anytime. Cut and wash the leaves, spin them and then store them in a container in the fridge. Instant healthy meal anytime.”
“Really,” I thought? And then I thought again… This is a good idea for the post-holiday diets we’ll all be embarking on.
