Strategies, equipment will help new cooks feel at home in the kitchen
June ought to be called the freshest month. College graduates move into their lives, newlyweds set up house, and a new crop of cooks hits the kitchen.
New York food writer Brooke Parkhurst has been there. When she graduated from Davidson College in 2002, she moved to New York for a television journalism career. Instead, she became a novelist with "Belle in the Big Apple" and married a chef, James Briscione.
Today Parkhurst and Briscione have their own cookbook, "Just Married & Cooking" (Scribner) and a website, justmarriedandcooking.com .
Parkhurst's advice: "Get in the kitchen, begin with simple meals and practice."
These tips come from Helen Schwab and Kathleen Purvis of the Charlotte Observer, Andrea Weigl and Felicia Gressette of The (Raleigh) News & Observer and New York food writer Brooke Parkhurst.
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Tongs, preferably locking ones. They should be long enough to keep your hand away from spattering skillets but short enough so they're easy to maneuver.
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A set of cake pans. You can do a lot even if you lack a full set of cookware.
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An enameled, cast-iron Dutch oven.
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A fine-mesh bowl sieve instead of a colander with big holes.
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A sharp zester.
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Decide how you will organize your recipes before you have a bunch of torn-out recipes you'll never use.
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Clean as you go. It saves time.
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Find a good cook who will let you hang out, watch and ask questions.
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Read recipes all the way through before you start.
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Pick a shape for resealable containers - square or rectangle - and stick with it. They can be nested for efficient storage. Forget round ones. They waste space.
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Don't buy sets of knives. You'll waste money on specialty knives you'll never use. Get an 8-inch chef's knife, 4-inch paring knife and 12-inch serrated-edge knife.
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Don't waste expensive extra-virgin olive oil for frying. Use cheaper vegetable oil and save the good oil for vinaigrettes.
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Get a big skillet or roasting pan. You can cook something small in a big pan, but you can't cook something big in a small pan.
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Don't be afraid to change recipes.
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Don't waste time wiping mushrooms one by one. Just rinse and drain them.
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"How to Cook Everything" by Mark Bittman. It's available as an iPhone app too.
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"The Better Homes and Gardens New Cookbook.
Season Cast Iron Dutch Oven - News
An enameled, cast-iron Dutch oven. They re heavy, they last a lifetime and when you make your first pot roast, you may find yourself addicted to cooking for life. (Wendy Yang/Charlotte Observer/MCT) An enameled, cast-iron Dutch oven is heavy and lasts
When David Mishook and Meg Keene of San Francisco registered for their wedding in 2009, he chose a multipurpose cast-iron Dutch oven. "Instead of buying a waffle iron and one of those weird egg things they make, and five different sizes of pans and
SCAN IT: Cast-iron skillet. We didn't register for a cast-iron skillet, but by our first married Christmas I was sick of skipping out on recipes that called for one, like frittatas. Again with the stove-to-oven thing. It's really convenient.
In my closet, I keep a cast iron pan, a Dutch oven, a Pyrex baking dish, a spatula, and a spoon. I have easy access to a kitchen this summer, and I intend to use it. My cooking implements, which will hopefully
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