START YOUR KITCHENS To bolster your resolution to cook more in 2009, consider these tips for stocking a kitchen. MUST-HAVE EQUIPMENT
Pots and pans. A set of two covered saucepans (1- and 3-quart), a large stock pot (for soup) and a 10- or 12-inch frying pan can be had for about $80 at big-box discount stores. You also can buy individual pans at places like TJ Maxx, Target and Home Goods. Get a nonstick frying pan.
Baking pans. A 9- by 13-inch pan, an 8- by 8-inch pan, a loaf pan and a heavy-gauge, light-colored baking sheet. The pans can be metal or glass. These will cover everything from cake to roast chicken, brownies to meatloaf, cookies to frozen pizza.
Measuring implements. Measuring spoons. A stacking set of measuring cups for dry ingredients, and a 2-cup measuring cup for liquid.
Can opener. And a wine opener.
Blender. Use it to make smoothies, milkshakes, creamy soups, salsa and even hummus.
Stacking bowls. A set of three or four graduated bowls.
Cutting board. Use one side for meat, seafood and chicken, the other for everything else. Mark the meat side with a Sharpie.
Colander. For draining pasta and vegetables.
Knives. A 6- to 8-inch chef's knife and a paring knife will handle just about any job you have. A serrated knife is good for bread and stubborn tomatoes.
Various utensils. Vegetable peeler, box grater, heat-resistant silicone spatulas and large spoons for mixing.
Electric hand mixer. For cake batter and mashed potatoes.
Next week: How to stock a pantry.
Janet Keeler • St. Petersburg (Fla.) Times
