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What I’ve learned
- There are tons of free online resources online that teach you basic techniques and any recipe you can imagine (also videos).
- Be careful not to buy every kitchen appliance you stumble upon on your research. Better to invest in good tools than expensive machines you are not using often. Think about all the space you are saving when the kitchen is not full of machines – it looks so much simpler and nicer without them. My past mistakes include an air fryer (was fun at the beginning, not used very often, still useful and not so expensive luckily), a vegetable and fruit slicer (hardly use it, wanted to cut potato chips), a bread baking machine (in my defense: my wife bought it, we hardly use it anymore). Really, you don’t need all that.
- Clean up directly after cooking (or even during). At least put things you don’t need any more in the dishwasher. Takes only a little bit of discipline but makes cooking much more fun.
Most useful / favorite equipment
- big kitchen knifes (and magnetic strip on the wall to keep them easily accessible)
- big cutting surface (preferably wood block)
- big plastic bowl for mixing wet and dry ingredients
- casserole dishes in varying sizes (for oven cooking, serving and storing food)
- silicone forms (to give any food a nice shape while in the oven)
- love my multitude of different Japanese bowls (perfect for holding raw ingredients during cooking and nice to look at while eating)
- kitchen scale (always useful for recipes in metric units, also when keeping a daily food log)