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kitch-toolbox-msg - 11/30/02


Suggested items to carry in a kitchen toolbox.


NOTE: See also the files: headcooks-msg, kitchen-clean-msg, Run-a-Feast-art, fst-disasters-msg, high-table-msg, fd-transport-msg, feast-serving-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



From: "Christine Seelye-King" <kingstaste at mindspring.com>

To: "Red Tower Food Staff Group" <RTFood at yahoogroups.com>,

   "SCA Cook's List" <SCA-Cooks at ansteorra.org>

Date: Fri, 30 Aug 2002 10:07:27 -0400

Subject: [Sca-cooks] Kitchen Tool Box list


        I have been asked to provide a list of things that should go into a kitchen tool box, much like the one I carry that I started while working in

professional kitchens.  So, I figured I could start with a list of what was

in mine, but that it also might prove an entertaining as well as potentially

useful exercise to post it for comment and additions here.


        The things I've listed are those that live in the box, I usually add

knives, spoons, wooden utensils, and job-specific tools when I travel with it.




Sturdy metal toolbox, with reliable clasps, and a lift-out drawer

(I line both the drawer and the bottom with foil, then clean and replace

that periodically)


Drawer contents:

paring knife

fruit knife

boning knife

3(!)measuring spoon sets

        (probably don't need all of those in there...)

Small pastry spatula/spreader

wooden handled small pastry brush

plastic handle molded into the likeness of a chef pastry brush   (it's new, I

bought it at Trader Horn's at Pennsic)

pizza cutter

parisian scoop (double-headed melon baller)

garlic press

(2)nut/crustacean crackers

(2)nut picks

pocket meat thermometer

ceramic sharpening rod

small sharpening stone

small sharpening steel

small corkscrew

church key

pastry tip set

(2)vegetable peelers

citrus juicer

band-aid box

pen, marker

(2)small screwdrivers

butcher glove (a gift to my lord after his umteenth knife injury)

50 cents

(should have a nail file in there, I find them very useful for both taking

care of ripped fingernails and for filing small protrusions)


Lower Box contents


tower grater

large tongs

small tongs

apple corer/slicer (round)

large chopsticks

(3) chef's knives, various sizes (when I travel, these get augmented with my

favorite kitchen knives)

serrated Ginsu-type knife

Quikut,Inc. serrated knife (purported to be able to saw down small trees and

through blocks of ice, if need be)

all-purpose blade/hammer/bashing tool

large sharpening steel

measuring cup set



From: "Christine Seelye-King" <kingstaste at mindspring.com>

To: "SCA Cook's List" <SCA-Cooks at ansteorra.org>, <RTFood at yahoogroups.com>

Date: Fri, 30 Aug 2002 10:59:54 -0400

Subject: [Sca-cooks] RE: [RTFood] Kitchen Tool Box list


I just thought of something else I have carried in the past that's not in

there now, a pair of pliers, good for pulling the bones out of a salmon, for





Date: Fri, 30 Aug 2002 09:51:34 -0700 (PDT)

From: robert frazier <robertblacksmith at yahoo.com>

Subject: Re: [Sca-cooks] RE: [RTFood] Kitchen Tool Box list

To: sca-cooks at ansteorra.org


yep.needle nosed and regelar and multi-tipped screw

driver for stove repair.


--- Christine Seelye-King <kingstaste at mindspring.com>


> I just thought of something else I have carried in

> the past that's not in

> there now, a pair of pliers, good for pulling the

> bones out of a salmon, for example.

> Christianna



From: "Christine Seelye-King" <kingstaste at mindspring.com>

To: <sca-cooks at ansteorra.org>

Subject: RE: [Sca-cooks] Kitchen Tool Box list

Date: Fri, 30 Aug 2002 20:45:56 -0400


> how many wheels on this tool box?<grin> I use about the

> same stuff but mine is divided into two boxes

> "measruring thingies"and "sharp thingies" kids around.


No wheels, just an average 7"x7"x19" tool box.  The crates of kitchen stuff

that usually goes makes many more boxes, but I can usually stick to the one

for small ware.





From: "Barbara Benson" <vox8 at mindspring.com>

To: <sca-cooks at ansteorra.org>

Subject: Re: [Sca-cooks] Additions to Kitchen Tool Box list

Date: Mon, 2 Sep 2002 10:48:07 -0400


I have a kitchen box too! Things that are must have's for me that were not

on your list are:


Whisks (I have large, medium & small, but a medium would do).

A scale (mine is digital & battery powered, very slimline)

Electric Coffee/spice grinder (for large scale spice grinding)


The last two are really specific for feast preperation. If you are not doing

any precise baking or mass production you could probablly get away without

them. I also always take one clean, soft towel wrapped around all of the

sharp knives - one day I'll have a knife carrier, but the towel works fine.


One thing that I have found invaluable, but you might not have the room or

desire, is one of those wand style hand mixers. Braun makes a version that

comes with three attachments, the basic blender, a whisk and a little food

processor type attachment (great for stubbourn spices like dried galingale

and also for very small batch food processing like 1 cup of sauce).


Serena da Riva



Date: Wed, 04 Sep 2002 21:54:19 -0400

From: johnna holloway <johnna at sitka.engin.umich.edu>

To: sca-cooks at ansteorra.org

Subject: [Sca-cooks] Once again, from today's NY Times


That side panel list is pretty good...

just exactly what everyone ought to show up with

in an SCA Kitchen, don't you think???

Johnna Holloway     Johnnae llyn Lewis


"Phil Troy/ G. Tacitus Adamantius" wrote:

> September 4, 2002>

> How to Boil Four-Star Water: A Master Class

> By GUY TREBAY snipped--


> And the following in a little side panel:

> What You'll Need


> The French Laundry asks interns from L'=C9cole des Chefs to bring the following.

> 2 pairs black chef pants

> 1 pair black shoes, with nonskid soles

> 1 French knife

> 1 paring knife

> 1 slicer

> 1 serrated knife

> 1 palette knife

> 1 peeler

> 1 timer

> 2 pairs of scissors (heavy duty and all purpose)

> 1 pair of fish tweezers

> Assorted saucing spoons


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org