Cooking Advise from Chef Joanna - chefjoanna.com
8 inch non-stick for eggs etc
10 inch stainless steel skillet - for it to stick
saucepan - 3 quarts
pasta/stock pot-non stick ( can sautée meat and then add the stock and use one pan)
really good silicone spatula - they don't usually melt (watch out for the handle)
I only cook with silicone spatula.
slotted spoon with a flat edge in the bottom (to scrape stuff off the bottom of the pot)
Independent markets with cheap and fresh produce: 99 branch (asian chain) 1 step up is Jons.
Never shop at Ralphs, Pavillions, Albertsons - yuck
Trader Joes - can't buy just one - must buy in a package - too much quantity + packaging
Bristol Farms then there is Golden Farms - totally good produce.
Whole foods very expensive (1.19 bunch of scallions) Golden Farms 10 bunches for 1.
Yummy golden yellow tomatoes for 69 cents.
Farmers Markets are good, but the selection is limited... unless you know exactly what you want and/or are flexible.
My background - personal chef and caterer, went to school in santa monica. worked for all the catering companies in LA. And gives cooking advice.
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buy Pyrex. "you can bounce that stuff off lino and it won't break" try big lots or bbb w/ 20% off coupon.
"pick a protein, pick a cuisine and pick a starch to fit."
chicken + rice
chicken + Moroccan spice + couscous
make your own wholesome TV dinners.
so knives - you can spend a fortune on knives... unless you use them all the time, not good cost ration.
Buy cheap knives, and use them until they are dull and then thrown them out.
12 Wusfof knife - the longer the knife the longer the cut.
boning knife - flexible
chef and bread knife, get longer knives - you'll get more cut out of it.
efficiency of motion -
the less you go back and forth
messaluna and a pizza cutter do the same thing.
nonstick vs cast iron - a properly seasoned cast iron is nonstick.
to season a cast iron pan - you can use Crisco. (high smoke point)
so much cast iron, that I don't go to the gym.
do have to keep seasoning it and treat it right.
put the oil in and heat it once a week.
if you wash cast iron, you must heat it on the stove, right after each washing or else it rusts.
an
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