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Baking Series: How to Measure Ingredients Correctly

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Welcome to your new skill set. In this guide, you're going to learn the best ways to choose knives, take care of them, and cut almost anything (without cutting yourself). These aren't necessarily the knife skills that aspiring chefs learn at cooking school; they are the skills that we, as home cooks, consider the easiest and quickest routes to the food we want to cook.

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8 Knife Skills Every Beginner Cook Should Know

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Sharpen up on these essential knife skills-pun intended. Mastering basic knife skills is the quickest and easiest way to appear like a whiz in the kitchen, even if you're just starting out on your cooking journey.

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I hate clutter. But even more than clutter, I hate buying things and then never using them. That Facebook ad may make you think that you'll get so much use out of that avocado slicer, but will you really use it? Or will it end up in the back of your kitchen drawer in a pile with all the other unused tools, making the drawer catch every time you try to open it? #beenthere

I'm a huge fan of keeping things simple in the kitchen. Buying basic kitchen equipment that can serve multiple purposes, and leaving the specialty gadgets behind. People have been making great food for thousands of years without tools dedicated to one task (hello, banana slicer, I'm looking at you!) or electronic gadgets that are supposed to make your life easier, but really just clog up your countertops and cabinets.

Kitchen Basics - Equipment & Tools for a Well Equipped Kitchen

Below is a comprehensive list of kitchen basics - the equipment and tools that will help achieve a well run, efficient, no frills kitchen. You don't need to purchase all of these things before you begin making meals at home. Instead, think of this as a goal list of items that you plan to acquire over time. These are my go-to kitchen basics. These are the things that make my kitchen work.
The product links below are affiliate links and are for example purposes only. I took great care to chose products that I either own myself, or would pick if I had to buy them again.
Pots & Pans

The most important quality to look for when purchasing pots and pans is the thickness or weight of the metal. If you buy pots and pans that are constructed out of thin metal, they will not cook food evenly, and you will have difficulty achieving good results with recipes. I have had two sets of pots and pans that have worked well for me, the Simply Calphalon Non-Stick set, and the OXO Tri-Ply Stainless Steel Pro set, as well as a few cast iron pieces. If buying pieces individually, I suggest the following sizes and types:

2-Quart Sauce Pot

6-Quart Stock Pot

8-Inch Skillet

10-Inch Skillet

Deep Covered Sauté Pan - This is probably one of the most versatile pots or pans in the kitchen. It can be used as a skillet or a pot, and can often take the place of two different pieces.

Cast Iron Skillet - Cast iron very affordable, lasts generations, and is perhaps the best at cooking food evenly, but it does take a little more effort and upkeep. You can't just throw this one in the dishwasher, so consider this purchase carefully. Make sure it matches your lifestyle!

- This is another great multi-purpose kitchen piece. It can take the place of the 6 quart stock pot listed above, it can go from the stove top to the oven, and can act very much like a slow cooker by keeping moisture in, cooking with low radiant heat, and making your food extra succulent. They can be a bit pricier, but you will get a lot of use out of it!

Tip: I like to buy pieces with glass lids, when possible, so I can see what's happening inside the pot without removing the lid and letting steam escape. I also try to get pieces that do not have plastic on the handle, so they can go from stove to oven, if needed.

Bakeware

Glass or Ceramic Casserole Dishes (one large, one small) - These can be used not only for casseroles, but also for roasting a variety of meat or vegetables. Extremely versatile!

Baking Sheets (set of three) - Again, one of the most versatile pieces in my kitchen. Just about anything that goes in the oven will have a baking sheet under it.

Muffin Tin - Good for muffins, or other small portion dishes like breakfast egg cups, mini meat loaves, and more.

9-inch Pie Plate (glass or ceramic)

Pizza Pans (for pizza-holics like me. I prefer perforated pizza pans for crispy crust)

Prep Tools & Kitchen Gadgets

Storage and Supplies

Appliances
I don't use many appliances, but these have gotten GOOD use in my kitchen!

Slow cooker (Doesn't need to be fancy, 5-7 quart is a good size)

Food processor (Again, doesn't have to be fancy or expensive. This is the one I use and it's a beast!)

Hand Mixer - For those times when you just don't have the energy to whisk by hand

What are your "must have" kitchen basics? Share your knowledge and experiences in the comments below! Originally posted 5-22-14, updated 7/5-18

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Kitchen Basics - Equipment & Tools for a Well Equipped Kitchen

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I hate clutter. But even more than clutter, I hate buying things and then never using them. That Facebook ad may make you think that you'll get so much use out of that avocado slicer, but will you really use it?

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I don't know how to break this to you, but... we're hurtling towards the holiday season. If that's too much for you to take (and I totally understand), then maybe I could just tell you that we're hurtling towards the turn-your-oven-on-and-bake-things season.

Because we're going to bake it up for the next few months, I've come to offer you a toolbox. You know, some tips and tricks about flour and butter that maybe you don't already know. Every week for the next few months, we're going to talk about why we do the things we do in the kitchen. Do you really need to sift that flour? Maybe not. What do you mean by 'cream butter and sugar'? We'll discuss.

Today, we're going to start at the very beginning.... with the recipe. It's the map and we need to know how to read it!

It starts with a grumble in the stomach. It starts with a craving. It starts with a simple desire to stir together chocolate and walnuts. Wherever it starts, we always find ourselves flipping through cookbooks looking for it. Our search always ends in a recipe: the baking guide.

There's a trick to successfully and correctly read a recipe. The recipe is rooting for us. The recipe wants our brownies to be perfect... but it's written in a specific language. Let's go step-by-step.

1. Read the Dang Recipe.

Believe it or not, reading a recipe from beginning to end is a big deal. First, review the ingredients list and read through the instructions. The instructions may have some hidden ingredients (like water), or split the ingredient list in an expected way (like using one egg for a batter and one egg for an egg-wash). You want to know the lay of the land. Read the dang recipe. Trust me.

2. Respect the Order.

Did you know that a recipe's ingredient list is usually set up by order of use? Yea. Success!

Here's the ingredient list to my favorite brownie recipe from Dorie Greenspan.
Classic Brownies 5 tablespoons unsalted butter, cut into 5 pieces 4 ounces bittersweet chocolate, coarsely chopped 2 ounces unsweetened chocolate, coarsely chopped 1/2 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon instant espresso powder (optional, but really good) 1/4 - 1/2 teaspoon salt (according to taste) 1/3 cup all-purpose flour 1 cup chopped walnuts
In this arrangement, the recipe wants us to know that we'll first be incorporating butter and two types of chocolate. Next up will be sugar, eggs, and vanilla, followed by our dry ingredients, and classy extras (walnuts). The recipe list is built to help us, help ourselves.

3. The Comma.

The comma is everything when it comes to baking measurements. Every cut, chop, or dice instruction after a comma in an ingredient list is to be done after the ingredient is measured.

For example, 4 ounces bittersweet chocolate, coarsely chopped.

In longhand, this means... go to the store and buy one of those four ounce bars of chocolate, probably that fancy bar of Ghirardelli that's next to the chocolate chips in the baking aisle. Buy it. Take it home. Unwrap it. Try not to take a bite because you're using it for brownies. Put it on the counter. Chop it. Don't sneak any bites. We know it's hard. Place it in the bowl with the butter and follow the rest of the dang instructions.

These recipe list does not mean chop a bunch of chocolate and measure out 4 ounces and snack on the rest.

But wait.... aren't ounces the same before and after? Where this gets tricky is here: 1 cup sifted flour vs. 1 cup flour, sifted.

Just... respect the comma.

The absence of a comma is also revealing.

For example, 1 cup chopped walnuts.

In longhand, this means... go to the store. Splurge on walnuts. Take them home. Chop them with the same knife you chopped the chocolate with (because why would you dirty another knife?). Measure the chopped walnuts in a 1-cup measuring cup and add them to the brownie batter like a boss.

One cup of chopped walnuts is very different that one cup of walnuts, chopped. Ya heard?

4. Pack, Soften and Preheat.

Recipe lists often request that brown sugar be 'packed'. Take the back of a spoon and firmly (but not totally Hulk -style) press the sugar into the measuring cup. Add more sugar and pack until sugar is flush with the top of the measuring cup. Boom!

Soften butter by allowing it to rest at room temperature for about 1 hour. Don't cheat yourself or the butter by not allowing the butter to soften before combining it with sugar and eggs. No one wins. We'll talk at length about creaming butter and sugar soon.

Preheat the oven. Biscuits hate a 200 degree F oven. Biscuits love a 400 degree F oven. You love biscuits. Preheat the oven.

5. Is It Done Yet!?

Doneness is recipe instructions are usually described by a time range and visual characteristics.
Bake brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean.
You've come this far, now it's up to you to take your treat out of the oven at the right time. The time and description should give you confidence by providing you with as estimated time and appearance. Trust the process and trust yourself... and standby with the pot holders.

Recipe example above from my favorite baking book EVER. Baking: from my home to yours, Dorie Greenspan. I also love this article The Pleasure of Reading Recipes from The New Yorker.

More Baking 101 next week!

Also, if you have any specific baking questions, leave a comment below and I'll address it in a future Baking 101!

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Baking 101: How To Read A Recipe - Joy the Baker

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I don't know how to break this to you, but... we're hurtling towards the holiday season. If that's too much for you to take (and I totally understand), then maybe I could just tell you that we're hurtling towards the turn-your-oven-on-and-bake-things season.

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5 Basic Cooking Skills

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How To Master 5 Basic Cooking Skills | Gordon Ramsay

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Do you ever wish you could head into the kitchen and whip up a delicious meal?

There is no need to fret or become overwhelmed. The trick to cooking is knowing a few kitchen basics, what recipes are best and where to find inspiration for mouth-watering meals.

In order to get off on the right foot in the kitchen, it's important to know a few basics. Below are some tips and tricks to help you prepare dishes successfully and with ease:

Choose recipes that aren't too complicated when you first start cooking. Try recipes that don't call for unusual ingredients or are too time-consuming.

Read the recipe from the beginning to the end before you start preparing the meal. Make sure that you have enough of all the right ingredients, utensils, appliances, etc.

Make sure you understand all the directions.

Check the clock and make sure you have enough time to make the recipe. You don't want to spend tons of time in the kitchen and with the right recipe you won't need to. If you have to get dinner on the table by a certain time, figure out when you'll need to start in order to have the meal ready.

Assemble all your ingredients in one place before you start. Some chefs even like to measure out each ingredient ahead of time before cooking. I tend to do this when I bake because it makes the whole process a lot easier.

Pull out the utensils, measuring cups and spoons you'll be using and keep them handy so you won't need to run all over the kitchen during the prep time.

Wash your hands with warm water and soap before any kind of food preparation. It's also a good idea to wash your hands several times as you cook, especially after touching raw meat, poultry, fish and egg products.

Put cooked or ready-to-serve foods on plates, cutting boards, counters or other surfaces where you have not placed raw meat, poultry, fish or egg products.

If you feel like taking your cooking one step further, then let your creative juices flow! Once you get the hang of reading recipes and mastering some meals, start crafting some of your own specialties. You can start by doing the following:

Try experimenting with different ingredients - substitute beans for meat, or crunchy green beans for carrots, for example.

Learn to use herbs and spices.

Bring out your artistic side by experimenting with different colors and textures in meals.

Focus on one type of dish and learn variations.

Try recipes from cultures other than your own.

Invent your own recipes and try them out on family members and friends...and always ask for feedback!

And most importantly, don't be afraid to fail a few times. Cooking is like anything else - it takes practice. If no one likes what you have prepared, the pizza place is only a phone call away!

What are some tricks that you use to help make preparing meals easier?

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Cooking 101: Kitchen Basics - How To: Simplify

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Do you ever wish you could head into the kitchen and whip up a delicious meal? There is no need to fret or become overwhelmed. The trick to cooking is knowing a few kitchen basics, what recipes are best and where to find inspiration for mouth-watering meals.