Bobby Flay's Bar Americain Cookbook - Bobby Flay [83]
CONDIMENTS
Anchovies, packed in oil
Capers, small, packed in brine
Honey, clover
Horseradish, grated
Ketchup
Maple syrup, grade B pure
Mayonnaise
Molasses, regular (not blackstrap) and pomegranate (see Sources)
Mustard, Dijon and whole grain
Pickles, dill and cornichons
Worcestershire sauce
DRIED HERBS AND SPICES
Allspice, ground
Bay leaves
Cinnamon, whole sticks and ground
Cloves, whole
Cayenne pepper
Chile powders, pure (various)
Coriander, whole seed and ground
Cumin, whole seed and ground
Nutmeg, whole
Paprika, smoked sweet Spanish
Peppercorns, whole black and white
Salt, kosher
Tabasco or other hot sauce
Tomato powder (see Sources)
OILS AND VINEGARS
Canola oil
Extra virgin olive oil
White truffle oil (optional)
Apple cider vinegar
Balsamic vinegar
Red wine vinegar
Rice vinegar
White wine vinegar
FRESH PRODUCE
Carrots
Celery
Chiles, fresh (various)
Citrus (oranges, lemons, limes)
Garlic
Herbs (various)
Shallots
Onions, red, sweet, and Spanish
Potatoes, Idaho (Russet) and sweet
REFRIGERATOR STAPLES
Bacon, double-smoked
Butter, unsalted
Cream, heavy
Crème fraîche or sour cream
Eggs, large
Milk, whole
Nuts (various)
FREEZER STAPLES
Frozen fruits (various)
Frozen vegetables (corn and peas)
EQUIPMENT ESSENTIALS
On my website, bobbyflay.com, I have a section called “Ask Bobby” where people can write in and ask questions about cooking, my restaurants, shows, etc. One of the most frequently asked questions revolves around what equipment you need to cook at home.
The truth is you don’t need much—but quality counts. In fact, I think one of the most important things you can do, if you are serious about cooking, is to invest in solid, well-made tools and vessels. Learning how to cook with minimal equipment will teach you how to be a more efficient cook, will save you money, and, if you live in a city like New York, will save you space.
The following are items that I feel all home kitchens should have. I’ve also included a few wish list items that serious cooks might want to consider. Stainless steel is a must for utensils, pots, and pans, unless otherwise noted.
UTENSILS AND EQUIPMENT
Measuring spoons
Dry measuring cups
Glass liquid measuring cup
Box grater
Microplane grater
Vegetable peeler
Peppermill
Wide stainless-steel spatula
Rubber spatulas, preferably heat resistant
Wooden spoons
Slotted spoons
Ladles
Tongs
Wire skimmer or “spider”
Wire whisks
Instant-read thermometer, for meat
Candy/deep-fat thermometer, for cooking sugar and for frying
Baster (optional)
Biscuit cutter (optional)
Mandoline (optional)
Stainless-steel mixing bowls
Colander
Strainers: fine-mesh and coarse-mesh
Cutting boards: wood for vegetables, bread, and fruit; plastic for onions, garlic, fish, meat, and poultry
KNIVES
Chef’s knife, 10-inch
Paring knife
Serrated knife
Steak knives
Sharpening steel
Carving knife (optional)
Boning knife (optional)
BAKING EQUIPMENT
Glass or ceramic baking dishes
Round cake pans
Rimmed baking sheets
Glass pie plates
Loaf pans
Muffin tins
Wire cooling racks
Wood rolling pin
Pastry brushes
Parchment paper or silicone baking mats
POTS AND PANS
Broiler pan
Cast-iron skillet
Cast-iron grill or griddle pan
Enamel-coated cast-iron Dutch oven, 7- or 9-quart
Frying pans or shallow sauté pans, 10- and 12-inch
Deep sauté pan with lid, 4- or 6-quart
Saucepans, 2- and 3-quart
Stockpot, 8- or 12-quart
Roasting pan with rack, at least 14 × 11-inch
APPLIANCES
Coffee grinders: one for coffee and one to grind whole spices (optional)
Blender
Food processor
Stand mixer
Toaster
Waffle iron (optional)
Kitchen scale (optional)
Hand mixer (optional)
Immersion blender (optional)
COOKING TECHNIQUES
I cover the gamut in this book when it comes to the various cooking techniques used at Bar Americain. Following is a glossary of terms and techniques you will find helpful when cooking from this book.
BLANCHING (OR PARBOILING)
This term means to plunge foods into boiling salted water for a few