Let’s start with the Basics
I’ve been sitting here trying to kick off this blog, and let me tell you, it hasn’t been easy! My goal isn’t to turn you into a top chef but rather to spark your imagination in the kitchen. Honestly, a simple checklist just didn’t feel like enough. I truly believe that being flexible and creative while cooking is where the magic happens. But how do I share that with you? Is it something you’re born with, or can anyone learn to tap into their creative side?
There are tons of books and blogs out there about setting up your kitchen and the tools you'll need. I'll be honest—I'm no expert in kitchen design. Still, I've cooked in a variety of kitchens and picked up a few personal preferences along the way. Remember, what works for me might not be your cup of tea, so consider this a starting point. As this blog evolves, I’ll definitely be adding more tips and tricks!
Let’s dive into cookware first. I’m a big fan of heavy-duty pans—my trusty cast iron and All-Clad stainless steel pans are my go-to. Sure, they are a bit hefty, but hey, I like to think of it as a workout while I whip up something delicious. I do have a couple of nonstick pans for eggs, but I don’t use them much. I try to steer clear of Teflon because, honestly, you can make any pan non-stick with the right technique. One day, I might even film a how-to on cooking eggs without Teflon! Meanwhile, you might want to check out the Leidenfrost Effect—it's a neat concept. Understanding it will change the way you think about searing your meats, sautéeing, and cooking eggs.
Now, let’s talk about pantry essentials. I like to refer to it as "The Larder" for that charming touch, but at the end of the day, it's just where we store our goodies! Many people tend to stock grocery items instead of making their staples from scratch, and that modern pantry often resembles supermarket shelves more than anything else.
Here are some of my absolute essentials:
- **Kosher Salt**: This is my go-to for everything, from cooking to baking. It’s great because the texture makes it easy to sprinkle and mix. My brand of choice is Diamond Crystal. I have several types of finishing salts but let’s stick to the basics for now.
- **Peppercorns**: Black is standard, and I always use whole peppercorns, freshly cracked or ground when I need them. Get yourself a good grinder—it really makes a difference in flavor and aroma to crack as you go.
- **Spices**: Everyone has their personal favorites! I usually keep whole spices on hand so I can toast them before use. My must-haves include cinnamon, cardamom, bay leaves, chilies, paprika, mustard, coriander, five-spice, and vanilla bean. As you find your cooking style, your spice rack will expand, but I recommend sticking with whole spices whenever you can. Blends are fun too, but understanding individual spices is key!
- **Herbs**: Fresh herbs are where it's at! I’m not a huge fan of dried herbs, with the possible exception of dried oregano. I often preserve fresh herbs by making compound butter or herb oil, or I freeze them into handy little pastes.
- **Oils**: For high-heat cooking, I’ve become quite fond of avocado oil. I’m also experimenting with high oleic sunflower oil since it's neutral. There’s a lot of chatter about seed oils being unhealthy, so I’m keeping an eye on that without being too extreme. Don’t forget a lovely finishing olive oil and a budget-friendly one for cooking; I also save bacon grease and bits of pork or beef fat for their amazing flavor. And of course, butter—because let’s face it, it makes everything better!
- **Flavor Boosters**: I’m super passionate about layering flavors with various ferments and preserves, so I’ll definitely be covering this topic more in the future. Things that taste complex usually required some time to develop, and using fermented items or even leftovers can save you time and enhance flavors in a pinch. Be sure to follow me on Instagram at The Madame’s Larder for lots of fun flavor booster ideas!
Last but not least, stock up on some basic pantry sauces like soy sauce, mustard (Dijon if you can), fish sauce, sesame oil, apple cider vinegar (or your vinegar of choice), honey, and granulated sugar. Think about salty, fatty, sour, and sweet. Miso is a great addition to have on hand too. But again, I’ll be talking more about ferments later.
I’ll hold off on discussing grains and other aromatics for now, but rest assured this blog will keep evolving, and I’ll be diving into so many delicious topics with you!
Thanks for stopping by! More to come soon!
