Setting up a kitchen | Heidi Snelgrove | Skillshare
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8 Lessons (46m)
    • 1. Setting up a kitchen Introduced

    • 2. Dishes What do you need ?

    • 3. Pots Pans Baking Dishes

    • 4. Utensils

    • 5. Spices

    • 6. Baking Basics

    • 7. Cooking Basics

    • 8. Whats Next


About This Class

Looking to set up a new kitchen?  If so this is the class for you.  This will walk you through creating a shopping list of what you need to get started and what you need to have a fully functional kitchen.  At the end of class, you will have an organized wish list as your project.


1. Setting up a kitchen Introduced: welcome to setting up a kitchen. This is Heidi Snelgrove of Hearth Crafting Blog's in this short class, What we're gonna work on is to understand what a kitchen should have in it, which need what you don't have to have right away. In order to be able to cook the most ever day most items or in with breaking the items that you're interested in, it's gonna the Siris of lessons is gonna be include this introduction and then a section on dishes. What dishes do you really need? The next lesson will be pots, pans and baking dishes to give you an idea of one of those utensils. What spices you oughta have on hand to start a basic kitchen understanding the different kinds of baking and the next one. And what equipment those different kinds of baking require Understood. Standing with the basic items you need to cook that other than pots and pans. So basic pantry supplies that you need on hand in order to be able to cook most dishes and then finally will conclude with our what's next to give you an idea of where you can take this from now and continue learning the project for this class is to create a wish list for your personal use that has two sections in it. Ah, must have list those items that need to be your priority if you don't already have them. And then I want it list, which is basically a brainstorm of what you'd like to have in order to finish out your kitchen. To make it is functional, as you need it to be at this time. At this point in time, I'm then going to suggest that at the end of this class, you post your list so that other people can look at your list and you can look at other people's to see what other people thought were important because you may find that you've missed something. What I'm not going to do is give you a list, because the truth is everybody's life and lifestyle is a little different, and you need to have a list of what your kitchen needs that matches your lifestyle at this point in time. And that's what we're gonna work on to determine will start next time with dishes. Have a great day 2. Dishes What do you need ?: welcome back to setting up the kitchen. Today's topic is dishes. What do you really need? This is Heidi Snelgrove, off hearth harf crafting blawg, and we're gonna get jumped right into it. First of all, there's some absolutes and dishes. You absolutely want things that are microwavable, even if you don't use a microwave, you want to be ableto have things that are easily microwavable in this day and age. Also dishwasher safe. This used to be something you had to look for, but nowadays it's almost impossible to find regular everyday dishes that are not dishwasher safe and microwavable. But you still want to confirm that. Then it becomes a matter of size. When I first set up my kitchen, I flipped for big dinner plates because that's what my mother used every evening. And I didn't wanna have five sizes of dishes, so I figured the bigger the better, right. I still keep a few of those around. But in all honesty in today's modern, healthy atmosphere for eating a good eight inch, what they call luncheon plate is really your power goats it so that for me, is the perfect size. If you put the daily recommended amount of food for the average person on that plate, it will fill the plate nicely. It looks like you've got a lot of food there, but you're not over stuffing yourself or your guests. So a good luncheon size plate is perfect. Now, if you're buying a set, great, it will come with all these various pieces, but I really focus on the lunch and set. And then also. The other thing you want to focus on is if you're buying a set, what are the various components or pieces that it has? And make sure you like the shape of the ball, the shape of the coffee month. If you don't don't buy that set these days, you can go open stock. Now, if you're just starting out and you don't have a lot of money, you have to really cool. Resource is to be able to do this. You can certainly stopped by a dollar store. They have nice basic microwavable plates, a kitchen supply house, a restaurant supply place. Well, you often sell to the public and they have good basic white or cream dishes, which, to be honest, are a great foundational piece that you'll use even after you get a more expensive set. Later, finally, in a pitch, believe it or not, a secondhand shop, you may not end up with everything matching, but in today's eclectic environment, you can set a really cute table with things you found in a second hand shop that don't necessarily perfectly match what you do want to make sure is that for you wanna have a plate? Ah, good bowl a glass. Rather it be plastic or glass. I don't care, but a drinking glass and a mug for every person in your household, plus it leased to more people. With that, you can get a good start now if you're somebody who hates dishes, hates washing dishes. You may want a few more than that, but that's a good basic minimum to start with. Ideally, you want have one of each item for the most people you can see having in your house at one time. So if you love to entertain and you're like me and your perfect holiday spread is 14 people in your house, then you wanna have 14 of everything for more. Also, you want to fill it out with specialty dishes and glasses that fit your lifestyle for me, that involves platters oversized what they call possibles, or snack bowls that I often used to serve large, amazing salads in because with salad is all about bull also glasses in our household, we're gonna have some wine glasses, some special, the alcohol glasses. That may not be something you care about, but ideally, you want to figure all of that out and and that'll give you an idea of what kind of dishes you want. Next time, we're gonna talk about pots, pans and baking dishes so we're getting more into the kitchen and less into the dining going forward. But make some notes, think about what we've said and get an idea and start start writing on that wish list. 3. Pots Pans Baking Dishes: Hi. Welcome back to setting up a kitchen. This is Heidi Snelgrove off harf crafting. We're going to talk today about pots, pans and baking dishes. Let's start out by talking about what the differences between those three. For me, a pot is anything that can hold liquid and go on your stovetop. There's probably a technical, different swing of Patna pan, but for all practical purposes, if I can pour a can of soup in it, it's a pot. If I fry and I get it, it's a pants. A baking dish goes in the oven, so taking that to heart, let's start with pots. If I'm setting up a new kitchen minimally, I want Ah, large pot, which is a forecourt and a small pot. Which is it around A to court. They both need to have lids. Personally, I prefer glass lids, but leads. They don't have to be expensive. They don't need to have copper bottoms. They don't need to have. They don't the basics work. You can find him at the dollar store, you confinement wal, Wal Mart or other big box stores. Sometimes you can find him a goodwill, but make sure they have led to make sure the lid sit on them. Wealth. This is one item that I tend to stay away from from the secondhand shops for however, websites like recycled dot com. Sometimes you can find people that they've upgraded their pots and pans and are willing to get rid of their old ones. So don't be afraid to check that out. Ideally, you're gonna hear that. It's a personal thing. A lot. I don't want to give you a list. I want you to give the list that makes sense to you. What I have in my kitchen are two of the all three sizes and at least one stew or pasta pot . I think I have three of the moment, but I do a lot of auxiliary stuff that's not necessary for most people. With that, you can pretty well do anything. The reason I have two of each is because I tend to cook for large numbers of people and do a variety of dishes at a time. Moving on to pan's minimally just a good 12 inch skillet with a where the sides were rounded or scooped, not straight perpendicular to the bottom used to be that Teflon skillets were hard to come by. But nowadays you can get Teflon skillets at the dollar store, so you know you do want it to have a good lead, because there are some things that need that live. If it can also go in the oven, that's bonus, but I'll be honest the way I cook. I very rarely do that. Now. If I'm outfitting a kitchen just the way I want it, I'm gonna have a 16 16 inch skillet with a lid. I currently have 26 inch skillets. I don't ever use lids for those and a 12 inch skillet. My 12 inch actually has perpendicular sides, and that works okay for May because of the 16 having the scoop sides. The 12 inch with the perpendicular sides means that it can also be used to quick heat, something like Chile or I'll heated dip because it gives me a lot of surface area to pull heat quickly, and I also keep a walk baking dishes with baking dishes. They can be glass, they could be ceramic, that could be metal, and I've got some of all, and I don't really have a huge preference There's also cast iron, But my experience with cast iron is unless you were raised with it and know how to use it and feel very confident in that skill. Stay away from it. It will cause you more problems than it will solve for you. If you're an ex on incidental cook, that wasn't raise. Working with cast iron. You do want to have a nine by 13 which is a standard size that can be a casserole dish. It can be in a dish you put chicken in to put it in the oven. Yet in a pinch couldn't be a sheet cake, which is an easy cake that you just put icing on the top without having to fussy ice. If people just want to eat it, they're not looking. Looking to entering a contest she takes a easy, quick answer on 88 by eight is another standard size that you want to have in your arsenal because that's what a Brownie box of Brownie Mix is gonna need. There's also a lot of other things will be done on the eight by eight, and also if you're looking for a smaller number of people, I tin to use eight by eights. When I cook chicken more than I use a nine by 13. And the reason for that is that in my oven, I can put 48 by eight last eight plates in and oven and cooked chicken four ways at one time and then feed it for Feed my family for several several days after that and give variety a sheet pan. Not a cookie sheet, not something that's fancy with layers of their caps, elated or any of that. I'm talking about the down and dirty large one two in a one to a shelf of a pan with about ah, half interim all the way around it. You want at least one of those that can cook french fries that can cook chicken nuggets that can cook Tater tots decking. Put a small square pizza. You know the brand I'm talking about. The dirt cheap once will fit in there. If you're a big pizza maker, you beat the runner. You may want a circular one to put a pizza on, but we're really talking about basics and guess what that same sheet will do for cookies. And I've even made cake in them on occasion doesn't work quite as well, but it can be done. So those are your minimum basics. Again, your ideal was gonna be unique to you. I have all of that. Plus, I keep a tart, a couple of tart pans because I happen to love tarts, so I make them fairly often. I have a bundt pan, which is that circular cake Bunts are great because they don't have to be fussy. You don't ice Lamu glaze them, which means that you don't have to be good at it. Glazing a bundt cake is the easiest thing on the planet. Is faras baking but sort amazing. No risk baking item. You cooked the during things. They look impressive when they come out of the pan and you drizzle a mixture of confectionery, sugar, a little bit of lemon juice and some water. Stir it up and you dump it. It slides. It's slides down the sides and looks a great looks. Great taste great. No frills. So a bundt pans if you're ever gonna have to make a desert. I have several different sizes and shapes of sheet pans and one nice cake pan, so that if I am trying to do something that's gonna have proper sides that I'm gonna ice and be fussy about, I can use that pan. So take a moment, think about each of those categories and make yourself list of what you have to have based on the minimal and then on the ideas that I gave you for ideal write down some things you think might be nice to have around. And next time we're going talk about utensils. 4. Utensils: me. Hi. Welcome back to setting up a kitchen. We're doing utensils today. This is Heidi Snelgrove of Hearth Craft Blog's Ah, blogged all about running a house in today's busy two and three jobs. Families. We're going talk first about silverware. I didn't cover that during dishes because I held it to here. You want a fork and a spoon for every plate you have? I usually by one or two open stock table knives because I use them in baking. I don't ever set a table with him. If I'm setting a table, I'm going to give everybody a steak knife. And believe it or not, the dollar store steak knives that I bought in a pinch years ago actually have turned out to be the best ones I bought. You also wanna have a serving spoon, a serving fork and a slotted serving spin. A serving fork allows you to hold meet in place when you're cutting it without using your fingers. And sometimes when the meat is hot, you don't want to use your fingers even though nobody's looking. A serving spoon is a useful play away to serve a vegetable onto a plate. And if It's a vegetable that's got some juice or some water, and you don't want the juice all over their plate. You need a slotted one. You can get these in a restaurant supply place for very little money. You can also often find them from things like Wal Mart and Target in open stock. There are $2 here, $2 there by him over a couple of pay periods. It won't it won't break your bank tools from a minimal point of view to wooden spins. I love my wooden spoons. I probably have about 12 of them in my house. They are amazing. The reason I like a wooden spoon is because when you have metal spoons, you have to worry about whether it will scratch the bottom of certain cookware. Wooden spoons don't scratch anything. I also don't have to worry about it if my teenager isn't paying attention, what they're doing and they leave the wooden spoon in the pot after they serve something out of it while the burner still getting cool because they're not gonna melt. You can't really screw up a wooden spin, so wooden spends a good spatula, depending on how much you bake. For me, a good spatula is something that I can turn a scoop of cookie off a tray with our turn, a pancake on a grill and it not break. So if I'm going to spend money, this is probably one of the places I'll spend money. Colander, dollar store colanders work just as well as fancy ones. To me, a crock pot is a minimal, essential tool. There are times when you need to be able to start a dish and before you get home and have it ready when you get home. And a crock pot is still the cheapest way to accomplish that. That said, and instead pots more flexible. And if you can afford the insta part over the Crock pot, I'd probably go. The insta pot is your starting pace, but at least one of the two I keep them both of my house and use them both regularly. Knives. At least one really nice life splurge on this item a little bit. It needs to be a fairly decent sides to it doesn't have to be something with an eight inch blade, but probably something with a 5 to 6. At least a good bread knife. Buy bread knife. You're looking at a knife that's 12 inches long, and when you look at the blade while the blade is sharp to the touch, it is also serrated. You want one of those, and a paring knife comes in handy. That's a small life with like a 3 to 4 inch blade. But that one doesn't have to be like a huge quality one. From an ideal perspective, a food processor or blender. I'm still kind of going back and forth on Rather. Both are necessary, but definitely one of the two. In my ideal kitchen. I use my bridge machine every week. But if you're not a big bread eater in your household, that may be different. My meat slicer is something that pays for itself three times over every year, because if you have looked in the grocery store at what it costs to pick up decent lunch meat at the deli counter versus what it costs to buy the same meat unf Liszt, he doesn't take long to figure out that a slicer that takes you 15 minutes to slice meat once a month or even once every two weeks pays for itself. So for me, a meat slicer We've already talked a little bit about instant pot. To me, it's becoming is essential in my kitchen is the crock pot. It probably in my kitchen is actually used more often in the crockpot now, which I would have never believed. And a food dropper. I don't have great knife skills. If the Food Network people ever saw me cook, they would quit. I could just see an in her red red marker going on my finger. My knife skills are not chef quality. Also, time is something I don't have a lot of. But often I have amateur cooks in my kitchen that I need to put toe work. Ah, chopper is an amazing device that allows you to take even something as complicated to cut as a carrot. Stick it on a cutting board, wack it like you're playing, whack a mole and come out with uniform cuts at the end of it. I've tried a lot of them over the years, some of them expensive, some of them cheap. This is an item I would be willing to spend a little money on. And in all the ones I've found. I will be dirt on us. The only one I like is the one made by pampered chef. Search it on the Internet. You can buy them online and have it delivered to your house. It's like 35 bucks. What it saves me in frustration is well worth it. It's on my ideal kitchen list. So the next time we talk and the next lesson, we're actually gonna talk about spices, which is a lot more subjective. But take a moment to think about the kitchen tools. What do you have? What do you need and what kind of budget do you have for doing some of this? 5. Spices: welcome back to setting up a kitchen. Today's all about spices. This is Heidi Smell. Growth of hearth crafting Blawg. Let's start with the basics. No matter what ethnicity of cuisine you favor, there are some basic things that you'll find universally. Oregano is used in a lot of cuisines. Garlic, salt, pepper, chili powder, bay leaf. I personally had killed to that list, and I'll talk a little bit more about that in a moment. But first, let's talk about salt and pepper. Not all salts are created equal went through a dark culinary period in the eighties when everybody was taking salt out of food because they thought salt was bad for you. Salt is not great for you, obviously, but having food that tastes good. ISS. So you've got to strike a balance. There's to put the salt in, but use assault that has less of the bad things that salt has in a and more of the but still has all the taste for me. The answer to that is Celtic Sea salt, and it's relatively easy to get. It used to be something you had to specialty order and what have you. Now it's an Amazon purchase. I purchase it once a year. It gives me a year's supply. It doesn't break my piggy bank, and I cook a ton for a lot of people. So odds are you could buy even less, and it last. Pepper doesn't come in little square or round spice containers. Pepper comes in the form of little balls called whole pepper hurt gorno channels. Those were used in a pepper mill. Pepper mills used to be expensive or hard to get your hands on. The last one, I thought, has been my favorite of all times. I use it a dozen times a day in the kitchen. I bought it at WalMart for under $10. It takes me two minutes to fill. It doesn't require me to have on engineering degree to get saying open, and it doesn't require me to use tweezers to put the pepper in it. When you go to buy a pepper mill, look and see how the pepper gets in there because you don't want one that's complicated. You want something that will be a workhorse and so find something good. Help I have a kid in my house and she has gone through periods of time where she is anti vegetable. But there are good things that are in vegetables. There are vitamins that are essential to the human body. Help is an easy way to add something that tastes and acts like a pepper, like adding black pepper to something, but also adds some of the basic nutrition that you find in vegetables. It's not an ideal substitute, but it's better than nothing. So I keep some kelp around and use it routinely in certain dishes. So discovering what your ideal is and spices that starting place for that is to figure out what your favorite foods are and then surf the Internet. It could be just a Z Z is saying I love Indian food. I would like to cook more Indian food in my kitchen. So what I'm gonna do is I'm gonna go to Google and search Indian food spices Boom. There's a list of spices that gives you a starting place. It's that simple. Beyond the basics. This is how you find your ideal. What kind of foods do you want to cook? One of mine That's on my ideal. Now that I had never even heard off 15 years ago. His tumeric and I probably use it almost every day now. Originally I used it in Indian dishes. The more I studied about more read about it, the more like the health aspects of it. Now it finds its way in the everything from my mop Uncle Ben's rice to vegetables to eggs toe. When I make rice to put over chill, put under Shelly. But start with what kind of spices do you like to eat? What kind of foods do you like to eat? If you're big in Chinese food, then you're probably looking at gender in addition to the garlic and maybe some mustard powder, possibly shin anise. But looking at the culture of the foods you like, we'll give you a very good idea. Shopping for spices. You can get the basics of spices anywhere. I try really hard not to buy spices of my average grocery store. Especially lesser use spices like a tumeric or a saffron because you don't know how long they sit on that shelf. Spices have like a two year shelf life, but if I'm gonna have that spice that I only use once in a while, in my pantry. I wanted to spend that two year shelf life in on my shelf, not somebody. Office ethnic markets are great if you live in a metropolitan area where there's an ethnic market, even if you're looking for a spice that maybe is Asian and what you have is a Mexican market in your town. Check it out anyway. You might be surprised there's a lot more crossover with spices than most people realize. But because people who cook ethnic foods tend to understand the concept of spices more than the average vanilla American cook, those spices tend to get turned over more. They don't stock all 200 of them, but the ones they stock. They know they're going to turn over. So you're going to get a better quality of spice and a lot of times cheaper quality of size on my big things that I use religiously, like garlic powder, onion powder, oregano, which we goes. We're ton a year chili powder, tumeric, cumin. I get those from herbs dot com. They let you buy it in a small quantity as 1/4 of a parent. Now you need to understand that 1/4 of pound of a powdered spice is about a cup and 1/2 1/4 pound of a leafy spice like oregano so chilly Qatar would be a powdered spice. Oregano would be a leafy spice. That's gonna be about four cups. So while so you have to kind of get used to that. But I will also tell you that if you call them, they're 1 800 number there. People can tell you and and help you through it. Another option is mountain rose herbs. I've used them over the years when I couldn't get something from herbs dot com just is good equality both of these because this is what their stock in trade and you're gonna get very fresh and they're gonna be well, field well packaged and sent to your door shop. They will be cheaper than the grocery store Now. By the time you had shipping, if you were just ordering one or two things, it may not be quite as good, but if you could be patient and slow ship, it could be well worth it. I tend to make one order a year for spices and try to get everything I'm gonna need for the year so that I can save on shipping that spices. When we come back, we're gonna in our next set. We're going to talk about baking basics. So be thinking about the spices. Check out some of the lists on Google, start pulling your spices together. 6. Baking Basics: welcome back to setting up a kitchen. Today's topic is baking basics. This is Heidi Snow growth of hearth crafting and let's get right into it cause this could be a big topic. We're gonna come at this one a little different, with a little differently. I want you to think about what your skills are. Be honest. There's a wrong answer here. Are you a absolute beginner? I don't bake. I don't plan to bank. If that's the case, don't skip this section. There's still some information in here you might wanna have, but that's okay. If you do like to bake, I want you to think about what kind of baker you are. Do you do cookies and cakes, cupcakes, that kind of thing. Pastries and pies or breads and more savory items because they all have a different set of equipment. And this is paramount to figuring out what kind of baker you you are. Now. I want you to dream for a minute. What kind of baker do you want? A bait. Maybe you haven't ventured into baking at all yet. You're just setting up a kitchen you've not really played before. But you'd like to be that person that could bring cookies into the office or give out cook easy quick breads at Christmas time. Maybe that's a goal. So be honest about what kind of baker you want to, because it's gonna help you with your wish list items. Once you've really given those things some thought, Well, let's get down to it if I want a make cookies, Cupcakes, cakes. I need a good mixing bowl. At minimum. I need a strong spatula now. This is a baking spatulas opposed to flipping pancake spatula. This is described the side of the bowl, and you want a decent one. If you're gonna be doing this does tend to be sticky and sometimes heavy, so if you buy a cheap one, it will literally its little head of pop off eventually. So you want one. That's a continual piece of plastic good measuring cups for me. A good measuring cup has a couple of things I don't by measuring cups that have the sizes of the cup printed onto the plastic cup. It needs to be a three dimensional amount because printing wears off and then you got a bunch of cups that aren't labeled that doesn't work, so it needs to be either carved in or raised. I don't care, but it needs to be dimensional. I'm not a big fan of metal measuring cups, and the reason being is that a lot of the time they're made out of cheaper aluminum, and I don't know how many of those have had the handles bend on me. That's a pain in the half. So plastic cups they don't need to be expensive most of time, even find these for next to nothing at a big box store and a good set of measuring spoons. These I do like the metal butts, but it really doesn't matter. The plastic ones work Justus. Well, same rule you want one that doesn't just have the a stamped imprint. You want something carved or raise that tells you what size these are. You want teaspoons and tablespoons you want Ah, whole half 1/4. I haven't eighth, and I use it on rare occasions. But unless you do a lot of baking, odds are innate does not real important to you, but you definitely want the others. Pastry and pie has some of the same tools in some different ones. You still need a measuring bowl. You still need the spoons. You still need the cups. You may want to add a rolling pin. There are a lot of different kinds of rolling pins out there, and I've had a lot of different ones over the years, and I don't really have a preference. They all work in a current when I use now is actually made out of marble. It's a heavy S O. B, but it gets the job done. But I've also had one that was just a wooden dowel, and it works really well. You want a pastry cloth? This is a cloth designed to put flour on to roll go out to make a pie shell. The reason you want a good pastry cloth is because it makes cleanup a lot easier when you put flour all over everything, to do it on a contained surface that you could then pick up and go shake out in the trash is a lot easier than if you do it on your counter. A pastry cutter, I said optional. But I'll be honest for me. It's really not optional. This looks like some sort of medieval torture device. It's about the shape of a you with a handle at the top, so it looks like somebody put a bar across the top of the U and then on the you part of the U It's blades, and there's usually four of them. And what it's designed to do is to add a solid butter into flour while you're making pie crust without you putting your warm hands anywhere near it, because that melts the butter and it weakens the crust. So if you're going to do a lot of pies to me, this is a $3 item that it's kind of silly not to have and believe it or not, a bag of pinto beans. You're gonna put these in a jar and label them cooking means you don't ever eat these, but they're the best way to wait up. I show you can buy fancy pie weights, but pinto beans work just as well, and they two bucks the grocery store gonna make breads than you need. Large bowls and multiple large bowls. Cheek big bowls that you poor chips in for a Super Bowl party at the dollar tree are perfect. You're gonna need those measuring cups measuring spoons, containers to store different kinds of flour and Corman. Those are the basics for bread. I encourage you to be to put some of that on your ideal list just to give it a hand. I'll be honest. I make maybe one pie crust a year. If that I can't buy mine. At this point in my life, I've proven I could do it. I don't need your daughter 100 times. I make a lot of cookies, a lot of cakes, a lot of bar cookies, which is basically a cross between a cookie and a cake that you make in a nine by 13 pan. And they're easy. I do a lot of that kind of baking. I also big bread every week for my household. We don't buy process red. We make it in a bread machine. It doesn't take me, but about 15 minutes, and I get to control the quality of it. So for me, that's how I do things. I know friends that don't cook it all but loved to bake, and that's fine, too. There's something satisfying about baking when we come back in our next time we're gonna talk about cooking basics. We've we're going get down to the nitty gritty of what kinds of things you need to have food wise in order to know that you can cook most recipes. So that'll be next time. Think about baking, add year wish lists and I'll see you shortly. 7. Cooking Basics: All right, so we're gonna talk. Cooking basics today is we're setting up a kitchen. This is Heidi Snelgrove of hearts crafting. Let's jump right into it. Even if you just cook a little bit, you need to have some olive wool. I didn't have to be a large amount, but you need it. You need to have some all purpose flour. It could be the smallest container. Put it in a sealed container ajar. Plastic. I don't care what right? A date on it, even if all you do is take some blue painter's tape and write a date on it. Flowers only good for one year after you buy it. So you want a label when you put it in, especially if you don't make a lot needs measuring spoons, measuring cups, just like I said in the baking section. Some storage containers of varying sizes to pack the stuff. You cook away leftovers. Things you prep ahead of time, etcetera, etcetera. These don't have to be expensive. I have over the years bottom dollar stores. To this day, I still use some containers that come from our favorite Chinese restaurant. They are perfectly fine to microwave. They store. Well, they could be washed in the up top show tough shelf of the dishwasher, and they usually last me about a month, and by then I've ordered more Chinese food, and I can feel good about throwing some out and using the new ones. You want to have a can opener. You could buy an electric can over if you want. Frankly, I like the twist kind, but whatever you need to can open in the house and your bottle opener ideal, everybody's ideal is unique to them. Some other you can live without him, so I don't consider a minimal. But that's that. I'm not gonna be happy if I tried to cook in a kitchen for too long without. These is a garlic press. Ah, vegetable peeler and a greater They're not expensive. They don't have to be part of your initial purchase, but pick him up as you can. The garlic press. I splurge a little bit on. I, like usually like to get a really nice metal when they tend to clean nicer over time. Hopefully, as we've been going through this, you've been thinking about how you cook and how you want to cook and you've got a good start on your list. The next lesson that we're gonna be doing is what's next and in. And we're gonna be tying up our project and talking about where to build on this class. So that will give you some ideas. See you next time. 8. Whats Next: welcome back to the last class in setting up a kitchen. This is Heidi Snelgrove of heart crafting. We said at the beginning of this that the project was to create a two tiered wish list. So hopefully, as we've been going through each of these lessons, you've been thinking about that particular topic and what it is you need to have in your kitchen and what are must haves and what are wants. And you've got a good idea. Now, if you've not taken a moment to sit down and put it on paper, whether it be digital or old fashioned way, either works actually do it. And then some of those I want it. Sure, those whether it's a mother, a father, a sister, a brother, a spouse. You may be surprised what comes under your next Christmas trees if you actually share it, or what they have in the back of their pantry that they don't use Aunt Jenny that you barely talk to might just have a spare stockpot to help you build your kitchen. So be vocal. Tell him what you want posted on Facebook, for crying out loud. Post our group is well, the reason I want you to post to this group is so that other people can see your list, not because that's gonna influence them in any way, shape or form. But it might. It might help. You might have thought about something as a basic spice that maybe I didn't mention that when somebody else read it, they go, Oh, you know, my mom uses that all the time. That might not. That might need to be on my list, too. So share. It's also your way of of kind of letting me know that you actually did the project and you've got questions you didn't understand or you weren't sure you tried to find Contact me . I am completely open to answering questions. The goal of this class was to understand what a kitchen should have in it to be able to cook or bake most items. And I feel like we've accomplished that through this, and I hope you feel that way to that. You've got a good handle now on what it is that you wanna have in your kitchen in order to have a flexible cooking space, even if you're just starting out. So what's next I actually teach 33 or four Siri's in skill share. I keep some terror classes, something called a bionic studies and then I and more heart classing glasses. Another is from good heart classes. Hearth Crafting classes would be to go to shelf cooking explained, which talks about a concept of cooking. There's also a class on the intro just building a pantry and then plate planning or healthy plant healthy meal planning. I think class has actually been changed a healthy meal planning. I also have got a class called the Adult ING introduction. Another great resource for you is the hearth crafting blawg. I know I've mentioned it a couple of times, and I'm not just trying to plug it. There is a wealth of recipes out there that are written for people who met are not necessarily great cooks that are just starting out. That tells every step and makes no assumptions. There's tips on cooking and tips on things, from figuring out what kind of bathroom cleaners who used to how to get involved with community service to how to host the party. There's a large variety of information about all the things that our grandparent's would have learned in home back. That just isn't taught that way now, so there's a lot of information out there. There's also a section out there called the Adult Ing Game, which takes a multi player game approach to setting goals at accomplishing things that lead the healthy adult lifestyle. And you're welcome to check that section out to Since I'm talking about the blogger, I'll tell you that there's also a small section that shares the story of one parent of an autistic child who is thoroughly enjoying being a parent of an autistic child. I wanted a positive spin, and I really felt like we've accomplished that. Please review like my posts. Check out what else is out there. And now that you're ready to set up your kitchen, I hope youll be warming your house up by cooking in it. Soon. Have a blessed day