Catering Equipment Can Be A Feast For The Soul
By Shaun Parker
You don't need to be Gordon Ramsay or have a tendency to 'do a Delia' to revel in the delights of a well kitted kitchen and dining space. Quality equipment is what it is all about. We're not necessarily talking about spending a small fortune on items like the Juicy Salif to milk your morning OJ; true satisfaction comes from functionality. From toasting the daily bread to serving up a birthday buffet, there is whole host of equipment that makes cooking and hosting a breeze.
The oven is the heart of the kitchen. It's size and functionality depends on whether you're cooking for just a couple of people or feeding an expanding family; like to heat a ready-meal or experiment with herbs, spices and local produce. The choice is almost overwhelming: convection for quicker cooking, combination for multi-functionality; dual fuel with an electric oven and a gas hob; options of hotplates, griddles and wok hob burner.
There are even specialist ovens available to cook pizza, potatoes and rice. A salamander grill is an essential item for grilling fish and steak, flash-heating and browning and is best suited to the commercial sector, so not likely to be found in grandma's kitchen!
Once the cooking source has been decided, cooking equipment needs to be chosen. Go for basics like cast iron casserole pots that can be used on the hob as well as the oven, ceramic dishes for pies and lasagne, a heavy frying pan with a lid for versatility, and plenty of saucepans in a range of sizes. Depending on whether you are running a commercial kitchen or a family home, the types of utensils needed will vary. Tab holders and thermometers are a must for a business, along with portioners and condiment bottles, but are over the top for household cooking. Skewers, ladles, wooden spoons, spatulas, whisks, can openers and colanders are the basic utensil essentials.
The more adventurous might like to invest in a blow torch to finish off a creme brulee, and maybe even a hostess trolley. The most important implement for any chef, whether budding or in full bloom is the knife. A well balanced and super sharp knife makes short and precise work in any food preparation. Once again, the choice can be overwhelming, so keep it basic at first with one each for bread, carving, utility, boning and paring; and then build on a knife collection as preparation experimentation expands.
When it comes to serving up, it pays to have plenty of versatile dishes, baskets and cruets in a range of sizes to cater for any cuisine and any occasion. Investing in a Lazy Susan means that sharing a selection of food at a seated meal becomes a less stressful experience; the rotating centrepiece saves spilled drinks and stops the inevitable cry of 'pass the salt!'.
Baskets for breads and rolls can be used for starters and at breakfast time, or to bulk out a buffet. Ramekins are another must, as they can be used to prepare individual dishes and desserts, make pates and butter portions or hold dips for chips at more informal dining events. Remember to arm yourself with plenty of serving spoons and tools, from tongs to skimmer spoons.
Accessorizing a table for dinner is the final step in setting off a lovingly cooked meal. Choose ornate additions that glam up the table, brightly coloured napkins with engraved holders twinned with classic silver cutlery and matching place holders with colourful tags. Try decorating the table with flowers and sequins for special occasions, or having crystal glassware and candles for a more sophisticated look, it will all add to the occasion and keep the soul as satisfied as the stomach.
About the author
Shaun Parker is a leading catering expert with many years of experience in catering equipment To find out more about cooking visit Commercial Kitchens Online. from http://www.FreeArticlesAndContent.com
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