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. ************************************************************************ NOTICE - 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" To: "Red Tower Food Staff Group" , "SCA Cook's List" 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. Christianna 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" To: "SCA Cook's List" , 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 example. Christianna Date: Fri, 30 Aug 2002 09:51:34 -0700 (PDT) From: robert frazier 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 wrote: > 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" To: Subject: RE: [Sca-cooks] Kitchen Tool Box list Date: Fri, 30 Aug 2002 20:45:56 -0400 > how many wheels on this tool box? 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. Christianna From: "Barbara Benson" To: 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 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 Edited by Mark S. Harris kitch-toolbox-msg Page 4 of 4