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What kind of kitchen tools will I need in a Primal kitchen?

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  • What kind of kitchen tools will I need in a Primal kitchen?

    I'm very new to cooking and want to substitute the conventional ways for breakfast, lunch and dinner. So instead of regular oatmeal you buy at the store. I want to make my own Primal/Paleo based oatmeal. I just don't know what kind of kitchen tools I will need to make these meals possible. I'm very new to cooking. My wife is the cook in our household and she does a great job at it.

    So if you have any recommendations for great kitchen tools that will reduce my time in cooking. I'd like to hear it. This is not only for tools that will make cooking faster and easier. Also general kitchen tools as well. Thanks.

  • #2
    Kitchen shears. You can cut steak, fresh tea leaves, drop veggies in a cup and double-handed chop them into mulch, and WAY more. I probably use my kitchen shears more than I use knives.
    Crohn's, doing SCD

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    • #3
      Ditch the oatmeal! Bacon and eggs. That's breakfast! Heck, that could be any meal!

      Seriously, though. I think I have a pretty minimal kitchen ...

      Heavy knife (cleaver?) for big cutting, hacking bones and so on.
      Lighter knife (Japanese Santoku, for me) for just about everything, filleting, veggies, meat, chopping, cutting ... everything.
      Hand blender.
      2x stainless steel pans (20cm and 22cm)
      2x stainless steel steamers to fit 20cm
      2x9" cast iron skillets
      1x12" cast iron skillet
      1x14" lidded sauté pan
      2x 9" Pyrex ovenproof dishes

      That's about all ...

      You can get by with a boiling pan, a steamer, a skillet, an ovenproof dish and a good knife.
      Paul
      http://www.pjgh.co.uk
      http://www.livingintheiceage.co.uk

      "... needs more fish!"

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      • #4
        I didn't even see the oatmeal in there. Oatmeal is deh Debil. A second bump for eggs and bacon.
        Crohn's, doing SCD

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        • #5
          Sorry for the confusion when I mentioned oatmeal I meant a different context. What I meant was instead of eating regular oatmeal you have bought from the store. Making a Primal/Paleo based oatmeal. Basically a "oatless" oatmeal.

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          • #6
            Sounds like faleo to me. Is this just a short term crutch until you can get used to eating real food? I used almonds during my transition. Unlimited almonds. Mmmm, sweet, sprouted, crunchy almonds... But, yeah, it if takes misuse of a food or use of a non-paleo food to get the ball rolling, it's totally worth it in the end.
            Crohn's, doing SCD

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            • #7
              A good chef knife
              A good pair of kitchen shears
              A great cast iron skillet
              omelet pan (or some 6-8 inch pan) I HATE NON STICK PANS
              spatula and tongs for flipping
              A grill
              A nice set of spices (salt, pepper, cayenne, paprika, garlic, curry, turmeric, etc)
              A pressure cooker or slow cooker is a great extra if you have the $
              An immersion blender or small hand held blender stick thing
              A roll of tin foil to keep baking pan clean when baking my bacon

              Luxuries:

              I LOVE my Le Creusset enameled dutch oven
              sigpic
              Age 48
              Start date: 7-5-12
              5'3"
              121lbs
              GOAL: to live to be a healthy and active 100


              "In health there is freedom. Health is the first of all liberties."
              Henri Frederic Amiel

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              • #8
                a frying pan and a food processor. Those are my go-to gadgets every day. Secondary stuff includes crock pot/slow cooker that we use maybe once a month, and a griddle we use often.

                oatmeal is off the primal menu. Bacon & eggs are in. Frittata is a favorite with my family as well (especially with salsa). Once in a while I'll have an egg sandwich on gluten free bread with kerrygold cheese. Most mornings I have a protein shake (not really primal, but it works for me right now) with at least a 1/2c grass fed cream mixed in. When I can afford it, I grab a container of kalona cottage cheese and enjoy it with fresh fruit.

                buuuut back to gadgets
                I LOVE kitchen gadgets. Luxury gadgets here include ice cream maker, and belgian waffle iron (gets pulled out once a month for gluten free waffles)
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
                FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                • #9
                  Originally posted by Dr. Bork Bork View Post
                  a frying pan and a food processor. Those are my go-to gadgets every day. Secondary stuff includes crock pot/slow cooker that we use maybe once a month, and a griddle we use often.
                  Same here, except I use my crock pot more often now that it is winter. My pan is huge so it can double its use for soup if I wanted to make some.

                  Gadget-wise, I would say a good chef knife, a bamboo cutting board, a bamboo spatula, and kitchen shears.
                  My chocolatey Primal journey

                  Unusual food recipes (plus chocolate) blog

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                  • #10
                    I'm a gadget guy, and I love toys. However the best thing I've learned is you need exactly two knives in the kitchen. No more, no less.

                    1 large chef knife, best quality you can afford. It will be the last knife you ever buy.
                    1 paring knife. For that one time a chef knife is too big.
                    "Go For Broke"
                    Fat Kine-230/24% @ 6'2"
                    Small Kine-168/9%
                    Now- 200/8%
                    Goal- 210/6%

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                    • #11
                      Oatless oatmeal is called an omelette tasty and full or real nutrition.

                      Good knives, a cutting board and good pans.

                      @ wanderlust not sure about the two knives, a good paring knife, a good chefs knife, a good boning knife, a good cleaver, a carving knife is optional because the chefs knife can work wonders. So I say 4-5 knives.
                      Eating primal is not a diet, it is a way of life.
                      PS
                      Don't forget to play!

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                      • #12
                        CAST IRON PANS.


                        Love em, learn to treat them right and they will treat you right.

                        When you first get a new pan, Treat with oil by letting it heat up in the pan for 10-15 mins, make sure the oil gets in all the knooks and crannies, then flush with cold water.
                        This seals the pan and adds flavour to the pan.
                        Just make sure to never use soap on it, just scrape off all debris, rinse off with hot water.
                        Last edited by 341gerbig; 11-14-2012, 09:40 PM.

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                        • #13
                          fish boning tweezers come in handy when prepping a fat salmon steak.

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                          • #14
                            Originally posted by Wanderlust View Post
                            I'm a gadget guy, and I love toys. However the best thing I've learned is you need exactly two knives in the kitchen. No more, no less.

                            1 large chef knife, best quality you can afford. It will be the last knife you ever buy.
                            1 paring knife. For that one time a chef knife is too big.
                            What size and brand do you recommend? Sharpener? Thanks, I want to be very specific for Santa so he doesn't have to think too much.
                            "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                            B*tch-lite

                            Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                            • #15
                              Preference really, Henckels or Wusthof would be my top picks. 8" chef's knife is perfect, I cut just about everything with it.

                              I have this one: Zwilling J.A. Henckels Professional "S" Chef's Knife | Williams-Sonoma
                              But try out a few and find one that works for you, balance and weight and whatnot.

                              I've got a diamond hone, no idea on the brand.

                              I've got this for cookware: Kirkland Signature

                              It's kind of overkill (I only use half of it), but again buy quality once and never look back.
                              "Go For Broke"
                              Fat Kine-230/24% @ 6'2"
                              Small Kine-168/9%
                              Now- 200/8%
                              Goal- 210/6%

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