How to build a kitchen from scratch That's what we're going to help you solve today.
Building a novice kitchen is actually quite difficult. It’s easy for Xiaobai to spend a lot of money in the first step: I can’t tell which kitchen utensils are just needed and which are dispensable? What are the minimum configurations for cooking on fire? If you understand this basic problem, you can avoid many detours.
Have you ever had this experience: rushing into the kitchen area of IKEA, wanting to buy everything, and all the purchases are idle The second question is, how to find the most durable and easy-to-use one in each category? What can the extra budget be used to buy, which can greatly improve the happiness index of cooking? This is a novice kitchen solution that we have studied for a long time. There is no advertisement, no implant, all of which are summed up by our spending + practical experience. With a minimum of 600 yuan, you can meet your daily needs and start cooking immediately. In the early 2,000 yuan, you can have an upgraded version of the kitchen that can accompany you for more than 10 years and is extremely pleasant to use.
1 | Prepare these four items, congratulations, the kitchen is ready to operate~ This part should be the first echelon in your shopping list, all of which are the most frequently used kitchen utensils, and they can cover most of the scenes of three meals a day. You don't need to buy other random ones, we strongly recommend that you must buy them. knives Let's talk about knives first.
We recommend two, you can choose one according to your own habits (do you prefer to cook Western food or Chinese food?). If you are more inclined to Chinese cooking, such as often slicing, shredding, handling large pieces of meat, transferring ingredients with a knife, and patting (garlic and cucumber), chopping (meat), etc., we recommend you buy a Chinese-style slicer knife. The middle slice is the most common knife in Chinese families, and it can basically meet most of the needs of novices in the kitchen.
Its blade is relatively flat, and when processing ingredients, the movement is basically straight up and down, coupled with a suitable self-weight, the falling knife is more powerful, which is very suitable for slicing and shredding. The wide blade can be used for slapping and rolling, and it is also very convenient to transfer ingredients. Thicker blades are also great for pounding and fluffing meat.
15° thin blade design, the blade steel is 9Cr15Mov nine-chrome steel, the hardness can reach 58. It is sharp enough for beginners, and it can completely let you experience the thrill of cutting vegetables. Nine-chromium steel refers to the carbon in steel with a proportion of 0.9%. The higher the carbon content, the harder and sharper it is.
More advanced than this is VG10 gold, Damascus steel, ceramics, etc. But the harder the better, too high and easy to break, such as ceramics, too low, the experience is too bad, like sawing vegetables... The price is right, the weight is moderate (315g), and the stainless steel material does not require maintenance. It is a very good entry-level knife for kitchen beginners. If you prefer Western-style cooking and feel that Chinese-style sliced knives are too bulky, and the daily handling of ingredients is small, and there is a need for fine processing, Santoku Knife is more suitable for you.
The Santoku Knife is a Japanese-style chef's knife. Two-thirds of its length is a flat blade. It cuts vegetables in the same way as a traditional kitchen knife, straight up and down: There is a proper arc at the tip of the knife, which can slide and cut The overall size is small and has a pointed tip, so it is also suitable for some more delicate treatments, such as peeling and peeling vegetables. The whole knife is only 130g, very light in weight, very girl-friendly and effortless to use. Its blade is made of VG10, the hardness is between 60-62, and the sides of the blade are protected by 13 chromium stainless steel (DP cobalt alloy clamp steel process), it doesn’t matter if you don’t understand the technical terms, it’s sharp when you translate it And durable.
How to choose two knives? If your family mainly uses Chinese food, and each time you process a large amount of ingredients (for two people or more), and you are used to using a knife to beat, chop, and transfer ingredients, etc., it is recommended to buy a Chinese-style slicer knife. If you have a lot of Western-style food in your home, the amount of daily processing ingredients is small, and there is a need for fine processing, Santoku Knife is recommended. Whether it is a medium slice or a Santoku knife, do not use it to cut bones and cut frozen ingredients! A sharp blade is thin and hard, so its toughness will inevitably decrease, and it will be relatively more brittle, and it is very easy to chip when used violently.
pot If the pot is really bought, dozens of pots are a trivial matter. But for novices, one bite is enough. Here's our recommendation: non-stick pan, 30cm, flat bottom, with lid.
Let's talk about it bit by bit. It is non-stick, easy to clean, and hassle-free maintenance. Even if you don’t have any cooking skills, if you turn the heat down, you can cook any ingredients (=eatable). It is the most hands-on and friendly pot.
Why recommend 30cm? This size can leave enough space for stir-frying ingredients, and the flat bottom can take into account the two needs of frying and frying. The lid is also very convenient for stewing and boiling dishes. With it, you can cook instant noodles, blanch vegetables, stir-fry fried rice, stew meat, steam eggs... These most commonly used scenes can basically be covered.
There are so many brands of non-stick pans, ranging from tens to thousands of dollars, how do you choose? Very simple, remember two key points: Non-stick pans are consumables and cannot be passed on from generation to generation! The coating will be worn and peeled off after a long time, and it needs to be replaced regularly, so don't buy too expensive ones. The safety of coated materials is very important. Be sure to choose a regular manufacturer with a quality inspection report, so that the quality can be guaranteed. It is not recommended to buy non-stick pans that are too cheap and of unknown origin.
Non-stick pans are consumables, and they can prolong their lifespan if they are used properly. Avoid empty cooking and overheating. Avoid using steel wire balls, iron spatulas and other supplies that are easy to scratch the coating. A wooden or silicone spatula is recommended, along with a sponge cleaning cloth.
It is best not to use sharp ingredients such as ribs and shells to avoid scratching the coating. cutting board When buying a chopping board, the main things to consider are: 1. Good stability 2. No damage to the knife 3. It is not easy to mold and deteriorate and breed bacteria When we choose, we will try to avoid two categories: wood (maintenance is troublesome, easy to mold and smell) and bamboo (adhesive may have quality problems).At least two chopping boards should be prepared, and raw and cooked should be separated.
In fact, it is not recommended to buy a cutting board and use it front and back. You think, after all, one side has to be in contact with the table, so it is difficult to ensure hygiene. The recommended two chopping boards, you can choose according to your needs.
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