Yeah I would definately need my salad spinner. The mrs likes her lettuce leaves dry when dressed.
I have like 3 rice cookers, but I think I've used one once. People keep assuming I need one I think because they don't see me use one? It's just so much easier to me to grab a pot and a lid, and that stuff doesn't take up "extra" room. Same with toaster oven, I just never got used to using one, I have a broiler in my oven.
Cast Iron Pan
12" Deep Stainless Saute, sear and roast, or grain dishes/pastas
nonstick - eggs
5-8qt Dutch Oven or deep hotel pan, roasting pan for braises
10 qt stockpot
3 qt saucepot/saucier
forget the colander and double up your mesh strainer/chinois for straining pasta or your sauces, those things are huge
rubber spatula/scraper, wooden spoon, peltex spatula, gray kunz, palette knife
saltpig/pepper mill/oil cruet
toaster/kettle/coffee grinder, maker/ mortar pestle (make room, don't use your coffee grinder, oh wait you have two, nevermind)
measuring spoons/cups/pyrex cup
I think that's pretty good, then find out where to put two immersion circulators and you are good to go. Good luck Stefan, your minimalist kitchen sounds like mine, not very minimal.
Medium strainer is a good idea, I do use that often. Definitely don't need a microwave, I still don't know what they are good for when you don't have kids or nuke your sponges... I was thinking about the salad spinner not because I eat a lot of salad but because I SHOULD eat more salad :) There seems to be a lot of agreement about most other things. I still need to get larger tight-closing bins for flour, that was on my list anyway after the I recently saw the oats moving in their bag. It's also a good opportunity to throw out all my spices; should have dated them, but most likely most of them are way past their prime except the pepper. And if I can squeeze it in, I will try reseasoning my old Griswold pan.
P.s., Well, it's still minimal for me - after all, I am not taking the kitchen aid mixer, the stovetop smoker, the hangiri or half a dozen serving plates...
Get a job as a line cook and you'll hardly ever even have to cook at home.
Before there were rice-cookers, there were pots. Call me a caveman but I still do rice in a typical pot. My rice cooker got thrown out years ago. It's big, redundant and non-stackable, lol. Don't get me wrong. They are nice to have but if I had to throw out one of my small kitchen appliances for space savings (read: knife block), it was an easy choice.
Originally Posted by apicius9
The reason I have yet to get the Zojirushi, the pot does rice and anything else I want it to.
Originally Posted by tk59
We had rice-cookers before our daughter was born - but she still uses 'the pot' to make rice with the crusty bottom layer of rice and makes musubi with texture, as my mom did for her. :thumbsup:
Originally Posted by GlassEye
We eat rice several times a week and have never seen the need for a rice cooker. We mostly eat Jasmine rice and this is how I cook it, 1c rice to 1 1/2c liquid plus 1Tbs butter, bring liquid to boil, add rice, put on lid and reduce temp to simmer for 10 min. Turn off burner and wait 10 to 15 more minutes. Comes out perfect every time.
Yeah, but you can't program a pot to have the rice ready when you get home.
Stefan, what kind of immersion blender do you have that runs on 220 volt? That's one appliance I couldnt live without.
I also would consider some of those collapsable silicone gadgets.
I agree with Deckhand, you should give priority to those equipments which you require on daily basis.