Cooking Essentials

I love cool stuff.  Preferably, things that look both fast and ergonomically correct just sitting on the shelves of my kitchen.  But more times than not the excitement and romance of my new purchases are fleeting.  Most of my space-age machines are not independently useful, so other items must come into play, like a cutting board and knife, so that the food actually fits in said container so as to be quickly pulverized, whipped, fried, folded, or my personal favorite … thinly sliced.  Yet in the end what works best are some basic “no frills” items. 

   A good chef’s knife must fit your hand properly.  The handle should not be too big or small, with your index finger and thumb on either side of the blade, for ultimate control.  Don’t hold the handle like you would a hammer or tennis racket; rather, wrap the handle into your fingers (post any questions on this one).  My favorite knife (eight-inch chef’s knife) cost me $38.  Plus, a nice paring knife is good to have on hand too.  A big knife for your big jobs, a small one for smaller jobs.  Nice.  A timer?  Absolutely.  Measuring spoons, cups, a nice rubber spatula, and a vegetable peeler are a must.  A pot, some sauté pans, and a saucepan.  I’m not big into purchasing a massive 17-item “set” if I only use four.  Same with knives.  Next, a food processor and professional mixer are two items built to cut time spent in the kitchen.  There are smaller versions of both machines that can be just as useful, if not more versatile, than the larger versions for single people like me. Also, if space is an issue (like in my kitchen), a hand-wand with attachments that double, or triple as other helpful tools is a great investment.  A blender, whipper, chopper, slicer, and puréer all in one.  Useful and cool, who knew?  Is “puréer” even a word? 

    Sure, shiny things are always a lot of fun to have around the kitchen.  I feel faster somehow, as if my moves are more efficient and smooth like the lines of the machines themselves, but too many machines usually makes me slower, not faster.  In the end, great food comes from skill, passion, and love … plus I only have one outlet in my kitchen, clearly not enough for all my gadgets. 

Related Links:

A Lyon in the Kitchen site

Nathan's Myspace page

Healthy Living Center

Comments

Hi Nathan! I really enjoy your show--it's concept and recipes are so timely. I had to download season 1 on iTunes because I don't get the show where I live.

2 questions: Is season 2 ever going to be available on itunes? If so, do you know when? I check it everyday....

Next, I really liked the Braun hand blender you used on some of your episodes in season 1. I noticed its the new professional mc6000 series. I've been looking all over for it and was wondering if you would know where it can be purchased since you're the first chef I've seen use it! I really hope this helps.

More power to you and hope to see more of your shows in the very near future.

[Samantha]

Just wondering what type of saute pan you use that can go straight from the stove top to the oven, can you recommend a good one? I'm just learning to really cook and I love your show.

[Heather]

Nathan, I love your show, not only have you showed me some new ideas, but I love how quick and easy and TASTY your dishes are....;)

[bob baur]

nathan:
i just want to say how much i enjoy your show an reciepes from it.
the food network has dropped several clangers in the past first lettin bourdain go to the TRAVEL network and letting you go only to surface at DISCOVERY health network. but at least you're not buried at 09:00 on sat. or sun. as the winners of "the next food network stars" are.
keep the healthy reciepies comming.

[rovys]

Both my husband and I enjoy watching and learning from your show Nathan - your enthusiasm and finesse really carry the day!

A question though... what is the brand of your wand blender that does everything else, too? We also have a very small kitchen in a 100 yr old farmhouse with very tricky outlets - a single unit would save so very much space!

Thank you.

[Richard]

I have the luxury of not only getting great information from Nathan from his show, but being able to inteact with him at the Farmer's Market. He does know his fresh fruit. He is one of the most ethusiatic persons I know especially when it comes to food. Thank you for providing pertinent information regarding food and cooking that is no longer the focus of a lot of celebrity chef cooking shows. Keep up the good work.
Richard
Valley Village, CA

[iris m. olavarria]

Hello, Nathan. I love your shows. I enjoy lots of fruits and vegetables. When I cook, I usually cook with lots of herbs. More natural herbs than even spices. Maybe that is the reason why I like your show so much. I come from Puerto Rico where vegetables grow all year round.

[katie]

this blog helped a lot for a beginning cook like myself who just needs to know the essential things to have in a kitchen. your show is so great. i cant wait to make the peppered filet mignon i just saw on your show! you seem so passionate about what you do and that makes your show so fun to watch =)

[xlauram@hotmail.com]

I want to say that your recipes are sooo good!! simple, fast and delicious, yummy!!
Every week I can't wait to see your show.
I love your easy way to explain every detail, they are easy to follow, I just love you! you are so cute and your face and body language reflects your gentle soul. Thank you for many good times with my family enjoying your recipes.